Infotel Magazine | Edition 3 | 2016
This month's edition has a mouth-watering recipe from head chef Nick Brodie from Llangoed Hall, we have a handy round-up of alternative accommodation for the biggest UK festivals, discover some of the sights and sounds of Liverpool and connect with St George and his dragon!
This month's edition has a mouth-watering recipe from head chef Nick Brodie from Llangoed Hall, we have a handy round-up of alternative accommodation for the biggest UK festivals, discover some of the sights and sounds of Liverpool and connect with St George and his dragon!
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CHEF’S CORNER<br />
Let the food do<br />
the talking...<br />
Voted by The Sunday Times as the number<br />
one restaurant in Wales and in the top<br />
100 UK restaurants, plus in the top 50 for<br />
Waitrose’s Good Food Guide and winner of<br />
the Best for Green Practices Award <strong>2016</strong> by<br />
Condé Nast Johansens - these are just some<br />
of the accolades which Llangoed Hall have<br />
recently added to their extensive list of<br />
achievements and the reason why we<br />
wanted to find out more from the hotel’s<br />
award-winning chef Nick Brodie.<br />
22<br />
How long have you been working at Llangoed Hall?<br />
“Three years.”<br />
What made you want to be a chef?<br />
“I sort of fell into the trade, but enjoyed the lifestyle,<br />
working environment and people.”<br />
What do you look for when you create a new dish<br />
or menu? What are your main considerations?<br />
“Placement on the menu, the flavour, creative, artistic,<br />
production”
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