If there is one thing we know in this life it is that change is a constant, and the restaurant business is no exception.
Adjusting to change is something we embrace here in the Llys Meddyg kitchen, ever changing the menu to follow the seasons. And it is with the same excitement that we introduce a new Head Chef – James Oakley.
A Classical French chef, James uses this as his base ingredient to develop his menu, before adding his own signature to the dishes he creates.
“I don’t like to complicate flavours” explains James “I like cooking classically, using tried and tested methods that extract and manipulate the natural flavours. I like drawing out the real taste, I think squash should taste like a squash.”
Last summer James was the Sous Chef at ‘Lords of the Manor’ in the Cotswolds. James spent this time developing his Classical French skills under Matt Weedon, who brought the restaurant its Michelin Star in 2009.
Prior to coming to Llys Meddyg James was working under Richard Allen at the ‘Tassili‘ restaurant of Grand Jersey, an three Rosette AA restaurant that takes the phrase ‘fine dining’ on to a whole new level.
James firmly believes in using local produce and is excited about the opportunity Pembrokeshire offers to follow the ingredients from field to plate, nurturing relationships with the farmers and producers.
Were excited to have James in the kitchen and invite you to come and sample the next evolutionary stage of the Llys Meddyg dining experience. Click here to see the new menu.
James replaces Matt Smith, who has been offered his dream job working with Heston Blumenthal. Obviously we are sad to see Matt go, but as anyone who has met Matt in the last year will know Heston Blumenthal is a great inspiration to him. We are very proud of his achievements and wish him every success at ‘DinnerbyHeston’ in London.