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Llangoed Hall

Dining

An interview with Nick Brodie

Llangoed Hall's head chef shares his culinary influences and vision

Who has been the biggest influence on your career?

Well I fell into catering really as all I wanted to do was join the army! But I had always been naturally good at cooking and I've never looked back.

How would you describe your cooking style?

Modern British would be a pigeon-holed title, but my food style is always evolving. I use the finest ingredients, all sustainable, foraged and home-grown, whilst the food is technical and artistic in presentation. I'm constantly recreating and adapting as it's a need to evolve and to be at the forefront of what we do.

What enticed you to Llangoed Hall?

All you have to do is look at Llangoed Hall to know why I'm here, location, wealth of ingredients and to have had the blank canvas to develop what we have today.

What is your 'culinary' vision for Llangoed Hall?

Our location says it all - we are a destination hotel and want to provide the greatest food experience, whether that be food from the restaurant, in-room dining or breakfast. It all needs to be special and have the attention to detail that we can only be achieved here at Llangoed Hall.

Is there one dish that sums up the Llangoed food experience?

Not a dish but a product - our eggs are second-to-none and I feel privileged to cook them. Creating dishes around them is easy when you know the product is so good.

“My culinary vision is very simple. It is to make Llangoed Hall a destination for truly outstanding cuisine.” Nick Brodie, Head Chef
Llangoed Ltd. Company No. 08101288