Uniquely Welsh. It’s in the taste.

Brought up in Caerphilly, Bryan Webb has spent 40 years at the stove – from peeling potatoes, picking spinach and washing up at The Crown at Whitebrook, to creating and running his award-winning Tyddyn Llan restaurant in Llandrillo, North Wales, with his wife Susan. He is known for showcasing quality ingredients from Wales, as well as the finest seasonal produce from around the British Isles.

Full recipe: Welsh Beef steak “au poivre”

Full recipe: Rump of Welsh Lamb with creamed cannellini beans

Full recipe: Welsh Beef sirloin steak with asparagus, mushrooms, onions and wild garlic

Hailing from Denbigh, Bryn Williams learnt to appreciate food and its origins from an early age. He has worked in some of the most prestigious kitchens in London; under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, and as senior-sous at The Orrery for four years. Bryn is now at Porth Eirias, a beach-front restaurant, café and bar on the North Wales coast. He is also the Chef Patron of Odette’s in London, taking over the property in October 2008, and has recently opened at Somerset House, on The Strand.

Full recipe: Welsh Beef fillet surf and turf

Michelin-starred chef Gareth Ward from Durham has earned a reputation for slow food, taking much time and care to age, pickle, forage, salt, preserve and sour his ingredients to create food that he describes as ‘alternative British snap’. Guests are served around twenty dishes over the course of four hours in his open plan kitchen-come-dining room, nestled on the cusp of the Snowdonia National Park in mid Wales, as part of Gareth’s unique destination dining experience that has earned him an international reputation.

Full recipe: Rib-eye of Welsh Beef with noodles and kecap manis

A fluent Welsh speaker from Gwynedd, Hywel Griffith honed his craft at Coleg Menai in Bangor and a number of prestigious London restaurants as well as at Ynyshir Hall in Machynlleth, which achieved three Rosettes and a Michelin star during his time there. Hywel is passionate about traceability, and he often enjoys sourcing his own raw ingredients – picking, catching or shooting. Since opening his award-winning The Beach House in Swansea in 2016, he has won numerous awards including Swansea Bay Best Restaurant 2017 and AA Restaurant of the Year for Wales 2018, 3AA Rosettes and a Michelin Star.

Frenchman Ludovic Dieumegard from Brittany first entered the world of cookery after deciding to travel the planet, which he did by applying to a catering agency and taking jobs wherever he could, as long as it was far from home. He is a Masterchef, The Professionals semi-finalist and is now well-known in Wales for his delicious French-fusion dishes made using high-quality local and seasonal produce.

Full recipe: Slow cooked short rib of Welsh Beef with soya glaze 

Full recipe: Welsh Lamb shank with Ras el Hanout, warm couscous salad, pomegranate and minted yoghurt

Full recipe: Slow cooked shin of Welsh Beef with bio-dynamic rye grains

Matt Powell offers a unique fishing, foraging and dining experience on the stunning Pembrokeshire coast. Passionate about sustainable, local and seasonal food, his customers can learn to forage and fish in a responsible way along one of the most beautiful stretches of coastline in the world before tucking in to a truly unique feast prepared by Matt, using their freshly foraged ingredients. He is the first and only qualified saltwater angling guide with the Natural Resources Wales and Wild Fishing Wales guiding qualification scheme, and has many years of experience gained in Michelin Star restaurants.