A young chef has taken the helm in the kitchen at The Swan@Hay Hotel in Hay-on-Wye, and is now in the process of recruiting his own team, including a sous chef, chef de partie and commis chef.
26-year-old Jerry Adam joined the 18-bedroom hotel at the start of the month, having worked in some of the country’s leading restaurants, including Llangoed Hall in Llyswen and Ynyshir Hall for the last five months.
The Swan@Hay was purchased by the owners of Llangoed Hall last September, and is currently undergoing a £1m refurbishment, with work due to start on the hotel’s interiors in the coming months.
As well as the likes of Llangoed Hall and Ynyshir Hall on his CV, Adam has also worked at Michelin-starred restaurant, The Bath Priory and The Olive Branch, as well as The Queensberry Bath where he first met Nick Brodie.
He then moved to Llangoed Hall to work under Brodie when he was appointed head chef, and the move has paid off as he now steps up to the head chef role at The Swan@Hay.
He said: “It’s an exciting challenge to become head chef and I am looking forward to cooking for local people and visitors. They can look forward to homely as well as exciting and innovative food and I plan to expand the menu with my own dishes in the coming months.”
Calum Milne, managing director of Llangoed Limited and The Swan@Hay Ltd, said: “Jerry spent nearly three years at Llangoed Hall and I am delighted that Nick has nurtured his talent. He is the youngest head chef in the group and will reinvigorate the food offer at The Swan.
“Work on the refurbishment is progressing well and I am pleased with the support we have received from Brecon and Radnor MP Chris Davies, the Brecon Beacons National Park Authority and Powys County Council.
The Swan@ Hay Hotel is the third hotel acquired by Llangoed Limited, which has its sights set on further expansion.
The other hotels in the group are Llangoed Hall and the 49-bedroom, award winning Sudbury House in Faringdon, near Oxford.