Ever wondered who the mastermind behind our delicious menus is here at Gliffaes? Now is your chance to get to know a little more about him…
Gliffaes’ dedicated head Chef, Karl Cheetham is always working hard behind the scenes, here in the kitchens at our restaurant in Brecon to bring you the very best of our local and seasonal ingredients. With a whole lot of passion and experience behind him, Karl is continually bringing new and exciting dishes to the menu. So, without further ado, let’s get to know the brains behind the brilliance a little better…
How long have you worked at Gliffaes?
Too long! I am now in my eleventh year at the hotel, and my eighth year as Head Chef.
Tell us about your style of cooking.
I draw from a wide range of styles (French, Italian, Asian) that I think is now known as ‘Modern British’.
What ingredients are you enjoying working with at the moment?
It’s always exciting when new season produce begins to come in. Right now, it’s rhubarb and purple sprouting broccoli. Pheasant is just finishing up.
Do you grow anything yourself?
The hotel grows some fruit and herbs, wild garlic and plenty of nettles!
Which piece of kitchen equipment could you not live without?
The kitchen porter! No, basically without a good set of knives you can’t do much, that’s why we never share our knives.
Whats your favourite dish?
Venison with pancetta and orange bread & butter pudding, smoked chestnuts and blackberry jus.
Favourite flavour combination?
Sweet and savoury can work, but don’t get carried away. Chocolate sauce with venison does not work, but confit lamb and rhubarb will.
Did you start cooking at a young age?
Yes, I was only 14.
How did you get into the industry?
I was encouraged by a teacher at school.
What was your very first job in a kitchen?
Like all good chefs, I started at the sink as a kitchen porter.
Proudest career achievement?
Meeting Price Charles at a local producer event.
What do you cook at home?
I had a poussin last night with charred vegetables and rice salad.
Who is your biggest inspiration when it comes to cooking?
Gary Rhodes was an early influence and local Italian legend, Franco Tarushio.
Now you know a little more about who really runs the show here at our Brecon restaurant. If you fancy a taste of Karl’s delicious creations for yourself, then you can book your table today by giving us a call on 01874 730 371.
For a taste of what you could be tucking into, you can find our current Lunch Menu on our Lunch page and our current Dinner Menu on our Dinner page. Slow cooked shoulder of pork with scorched apples, rhubarb, and sage crushed potatoes anyone?
We are still unsure as to when we can re-open. I think it will be around the 24th May.
Gliffaes will not be open for outdoor dining only – I am afraid the numbers don’t stack up for us.
Mark Drakeford, The Welsh First Minister has given no definitive date for the opening of indoor hospitality in Wales.
This matter is further confused by the local elections on the 6th May. If Labour is returned to power he tells us that he will be minded to consider the opening of indoor hospitality on the 17th May and I guess he will give us about a week’s notice taking us to the 24th May.
Online booking is available and reception will be staffed from 9am to midday from Monday to Saturday, so please do call us.
Thank you for all your support and we hope to see you in May and beyond.
James & Susie Suter and all the team at Gliffaes.