Chateau Rhianfa in Anglesey has officially unveiled its new restaurant, Le Dragon Rouge, to the public.
The new addition opened its doors this month with a brand new kitchen team in control, headed up by head chef Paul Wenbourne and supported by sous chef Jason Hughes.
The duo have created a Welsh menu with a French twist, and with the restaurant having already achieved a place in the 2016 Michelin Guide, the new venture is off to a good start.
Wenbourne comes from previous roles at Ackergill Tower in Scotland and Kinnettles Castle in Forfar, while sous chef Hughes has worked for chef Gordon Ramsay at the Savoy.
He said: “To me Welsh food is also a glorious combination of tradition and diversity and with a bit of a French twist on the food, I think we have created something delicious here at Le Dragon Rouge.”
The decor of the new Le Dragon Rouge also pays tribute to the building’s Welsh roots. The property was built in 1849 by Sir John Hay Williams, Baronet of Bodelwyddan as a gift for his wife Lady Sarah, with nods connected to this history dotted around the restaurant.
General manager Quinton O’Shea said: “The heritage and the history of North Wales and Chateau Rhianfa is reflected in Le Dragon Rouge where we have created a true Welsh dining experience with a French twist, from the beautiful surroundings to the delicious food on your plate.”
The development of Chateau Rhianfa will also continue into the spring with the opening of a New England style lodge in March, to be known as Rhianfa Lodge.