Our Brecon Beacons hotel has not only been in the family for more than 70 years, it is also comprised of a dedicated and hardworking team that has become our extended family. Here, we introduce Krishna Gurung, our Chef de Partie, one of six chefs in the brigade.
Krishna’s journey is one that we think perfectly sums up working at Gliffaes. His dedication and hard work is invaluable, and it has been a pleasure having him in the kitchen for the last seven years. Krishna first joined us as a Kitchen Porter, doing all the cleaning. “I was really intrigued by the Head Chef’s talent, so I made a point of taking an interest in his work and style. He noticed my enthusiasm and he offered to train me. The rest is history!”
The role of Chef de Partie embodies a lot of responsibility. Put simply, you’re more than likely to find Krishna taking care of all the preparation of our menu items; it’s a task that takes up the majority of his day. And during evening service? The beautifully plated starters each table receives have been carefully arranged by Krishna’s expert hands.
Krishna’s work before Gliffaes was in fast food outlets. He learned basic kitchen skills in this environment but given that the restaurant at Gliffaes is a world away from fast food and that we take a more varied approach he had to up his game. We asked him what he loves most about our Brecon Beacons hotel. “I really enjoy how much care is put into every single dish – there is so much consideration in every part of the menu.”
Our menus champion local produce and let the flavour combinations speak for themselves. With such choice, what would his favourite dish be? “I really do enjoy every dish on the menu – but if I had to choose it would currently be the crab tartlets. They are really nice and light and full of great ingredients like asparagus and Welsh rarebit.”
Each season is kind to Gliffaes and the surrounding countryside. Whether it is the high temperatures and scents of summer or the cooling breeze and colours of autumn, our guests come to the hotel to enjoy a break that truly brings them closer to nature without compromising on luxury or heritage. For a chef, the seasons offer a plentiful bounty, so it was only logical to ask Krishna what his favourite time of the year is. “My favourite time of the year is autumn. New season Welsh lamb is at its best and there is plenty of apples and berries from the garden, also it’s not too hot in the kitchen – which is always a bonus!”
Given our location and reputation in Crickhowell, it is imperative that our team understands the area and that they get to benefit from where we are situated. No-one understands this more than Krishna! “The whole area around the hotel is so peaceful; we’re right on the River Usk which makes everything very tranquil. This is the perfect place to come to get some fresh air, and I have to admit that I love to do so. The gardens here are second to none.” And Krishna has a very important task in relation to our grounds. Due to the beauty and delicacy of our arboretum, it’s important that we protect it. “I help James with the control of grey squirrels. We’re surrounded by such beautiful woodland we try to limit their numbers to minimise damage. We have not yet added squirrel to the menu.”
There is a saying that if you do what you love, you will never work a day in your life. At Gliffaes, we like to create an environment that allows our team to thrive. “My favourite work memory is definitely when our Head Chef asked me if i had any interest in cooking. That was the start of my career.”
Now that you have learned a little more about our talented Chef De Partie, isn’t it time you joined us? Dine at one of the most satisfying places to eat in Brecon and sample our extensive menu for yourself.
To join us at our Brecon Beacons hotel, book direct for the very best rates.
Gliffaes will be closed until 3rd March.
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 the spring.
James & Suie Suter and all the team at Gliffaes.