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Michelin trained Andrew steps up to the plate with his own restaurant
A protégé of Michelin starred chef Michael Caines in Chester is stepping up to
the plate at a centre of excellence for Welsh food.
North West Chef of The Year Andrew Sheridan from Liverpool worked alongside
Caines at the acclaimed Abode Hotel alongside Chester's Racecourse.
Andrew has now taken over as executive chef at Bodnant Welsh Food Centre in the
Conwy Valley, aiming to make its restaurant:- "the best in Wales."
The centre has re-branded the restaurant as 'Andrew Sheridan at The Hayloft'
to
showcase his culinary expertise.
The high flying chef has won a host of top titles at 17 he was a semi finalist
in the BBC Young Chef of the Year and later won North West Chef of The Year,
while at his previous post he helped secure the Top Hotel Restaurant of the Year
award at the Food Awards Wales.
As executive chef at Bodnant he oversees the Hayloft restaurant, tea-rooms,
bakery, cookery school and delicatessen, and as vowed to champion Welsh produce.
"I want Bodnant to be an amazing experience for food, and for the restaurant to
be the best in Wales. The centre has wonderful produce that is made on site;
cheese, butter and ice cream; as well having the butchery counter in the farm
shop, and all the fresh vegetables grown locally. So I've got the very best in
Welsh produce right at hand and I want to make the most of that. For me, a
successful kitchen is having a team that works well together and who are
constantly improving their skills and knowledge. The food is only as strong as
the team; that's why I want to make the food team here at Bodnant the very best.
I think people eat with their eyes and I want to ensure our customers experience
excellent food, whether it's a meal at the Hayloft, a snack in the tea rooms or
choosing something to eat at home from the farm shop's delicatessen counter. "
said Andrew.
He now offers customers the opportunity to learn how to make dishes featured on
the seasonal Hayloft menu within the Bodnant Cookery School, as well as offering
other courses such as pasta making, desserts and Welsh meat and fish.
Bodnant Welsh Food Centre operations director Conrad Jones said:- "Andrew is a
rising star of the culinary world and I am delighted that his name is on our
restaurant. He is very focussed on ensuring that Bodnant showcases the best of
Welsh produce in all aspects of our operation, and so helping us move on to the
next stage of our development as a business. Diners can expect gourmet food and
exquisitely designed dishes that have been carefully planned and refined by
Andrew. The elegant surroundings of The Hayloft set the scene for exquisite food
with exciting flavour combinations, carefully prepared and beautifully
presented. Andrew's seasonal menu is rooted in the exceptional producers of this
beautiful region, allowing Andrew and his team to offer you exquisite food in
his own distinctive style. Our new menu now includes the Amazing Graze lunch
option customers can choose up to 5 courses for lunch. The dishes are smaller
versions of the dishes on the a la carte menu. There are no rules in terms of
starter, main and dessert so you can choose to eat three desserts if you wish."
The award winning centre, based in the 18th Century renovated Furnace Farm, is
also home to a farm shop, tea room, wine shop, cookery school and farmhouse
accommodation. Its dairy produces award winning cheese, butter and ice creams.
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