Favourite Tables

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Favourite Tables Top Ten Restaurants

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The Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits to the restaurant’s page on the Favourite Tables website. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook.

Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour, the Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find great places to eat. With the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience and Twitter for follows and re-tweets were added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants: 


Topping the list is the very popular – Adams Restaurant in Birmingham

Head Chef: Tom Shepherd’s recent Interview with Chef’s Table HERE

Tom Shepherd Profile Adams_001

 

 

The Top Ten UK Places People Have Wanted To Eat At:

 

1) Adams Restaurant – Birmingham   Screen Shot 2018-09-25 at 14.43.03

(http://www.favouritetables.com/restaurant/adams/)

Position Last Year – 03

2) Ynyshir – North Wales

(http://www.favouritetables.com/restaurant/ynyshir/) – Head Chef Interview HERE

Position Last Year – Highest New Entry

3) Romulo Cafe – London

(http://www.favouritetables.com/restaurant/romulo-london/) – Head Chef Interview HERE

Position Last Year – New Entry

4) The Dining Room at Chewton Glen – Hampshire

(http://www.favouritetables.com/restaurant/dining-room-chewton-glen/)

Position Last Year – New Entry

5) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/) – Head Chef Interview HERE

Position Last Year – 01

6) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/) – Head Chef Interview HERE

Position Last Year – 04

7) The Old Downton Lodge – Ludlow

(http://www.favouritetables.com/restaurant/old-downton-lodge/) – Head Chef Interview HERE

Position Last Year – New Entry

8) The Coal Shed – London Tower Bridge

(http://www.favouritetables.com/restaurant/the-coal-shed-london/)

Position Last Year – New Entry

9) Pale Hall – North Wales

(http://www.favouritetables.com/restaurant/pale-hall/) – Head Chef Interview HERE

Position Last Year – New Entry

10) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost) – Head Chef Interview HERE

Position Last Year – 05
A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Alchemilla – Nottingham (http://www.favouritetables.com/restaurant/alchemilla/)

The Hand – North Wales (http://www.favouritetables.com/restaurant/the-hand-at-llanarmon/)

Alchemilla_CT1

Chef Alex Bond of Alchemilla Nottingham talks to Chef’s table

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Alex Bond

 

Chef Alex Bond has been cooking since he was 19 years old and most of his working life has mainly been in Michelin-starred kitchens including 42 The Calls in Leeds, Restaurant Sat Bains in Nottingham, Auberge du Lac in Hertfordshire and Turners in Birmingham.

It has been for some time his ambition to open his own restaurant. Alchemilla recently opened in Nottingham is the realisation of that. Alchemilla has been two years in the making with the project to turn an old 19th-century coaching house, which had remained empty for over 150 years, into a modern light space for a restaurant, whilst retaining the character of the building.

Alchemilla_CT1

 

The food is clean, fresh and a talking point with diners as the menus have elements that they won’t  necessarily have tried before. Alex is a keen gardener and is also married to a gardener so he uses vegetables and plants as centre stage in the cooking. With the resulting dishes delighting and surprising people with the flavours that can be achieved by letting vegetables feature prominently in the menu.

We wanted to know a little more about Chef and his plans:

Q: Which Chef/s influenced you in the past? Who continuous to influence you now?

A: Every chef I have worked for has influenced me whether it’s for good or bad reasons, we can learn from all of these experiences whether its cooking techniques and philosophies, how I wanted to treat my staff or run my business

Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

A: Top of my list at the moment are Hedone, Saison, L’astrance and Attica

Q: What is set to be the next ‘new’ ingredient? And which in particular interests you.

A: There’s been a real shift towards less protein in my cooking over the last 4 years and that seems to be a big thing in this country. I know it’s very Nordic but my plant-based cooking feels very British which I love.

 

IMG_9471Alchemilla_006Screen Shot 2017-12-05 at 12.58.23Alchemilla_009

Q: If there were a “Fantasy League” of Chefs who would make up your perfect brigade?

A: I would have to go with Nathan Outlaw on the fish, Gareth Ward on the sauce, James Petrie on the pastry, myself on the vegetables, Tom Spencley and Tony Parkin on the larder

Credit: Gareth-Ward-FJONA-BLACKScreen Shot 2018-05-03 at 13.15.52Screen Shot 2018-05-03 at 13.19.35Screen Shot 2018-05-03 at 13.21.08

 

Q: What foods or styles of cooking do you enjoy cooking the most and which do you most like to eat?

A: I love cooking with vegetables, a large hand dived scallop almost does the work for you whereas a cabbage or cauliflower needs thought, effort and skill

 

Q: What is your favourite dish on the current menu/s in which you use ingredients or produce from your most local supplier?

A: Cauliflower, roasted yeast, almond

 

Q: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

A: I would love to smash out a service with Pascal Barbot of L’astrance in Paris

pascal-barbot

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My Favourite Tables – a restaurant I have visited several times and why?

 

Restaurant (1): Ynyshir. Gareth Ward is doing some of the most innovative food in the country and I have had 4 meals there and it just goes from strength to strength

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Ynyshir

Chef Patron of Ynyshir, Gareth Ward talks to Chef’s Table

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Credit: Gareth-Ward-FJONA-BLACK

Credit: Gareth-Ward-FJONA-BLACK

Gareth Ward is Chef Patron at Ynyshir, a Michelin star, four AA rosette restaurant and rooms which offers dining experiences featuring, in Gareth’s own northern dialect, ‘Alternative British Snap (food)’ packed with flavour. Its location between the Welsh coast and Snowdonia National Park means Gareth can handpick the best ingredients from Wales, and beyond, seeing the whole British Isles as his larder.

Gareth started his cooking career straight out of school aged 16, working in kitchens in the north east before deciding to move to Rutland and take a job at Hambleton Hall. Working in the 1 Michelin star kitchen for five years, he rose from commis chef to junior sous. When he decided to leave Hambleton he moved back north to work at Seaham Hall, which had just gained its star. He stayed here for two years before taking his first Head Chef role at Hart’s Restaurant in Nottingham, a part of the Hambleton family. Whilst here, he was awarded the city’s ‘Restaurant of the Year’ and gained his first 2AA rosettes.

Gareth’s next step was to move to Restaurant Sat Bains, which when he joined had 1 Michelin star. During his time here as Sous Chef, the restaurant gained its coveted second star and came in the San Pellegrino Top 100 Restaurants, whilst being a regular in the top 10 of the Good Food Guide.

In 2013, Gareth was ready to take the reins again himself and arrived at Ynyshir, then named Ynyshir Hall, as their new head chef. In his first full year, he was awarded his first Michelin Star and then gained 4AA Rosettes shortly afterwards, the only place in Wales at the time to hold the accolade, and the first time for Ynyshir. Success continued as Gareth was also noted as the Good Food Guides ‘Chef to Watch’, receiving 7/10 and placing the restaurant in the UK’s Top 50. Ynyshir was in the final two restaurants in the UK in the Cateys ‘Menu Watch’ and included in the Times Top 100 Restaurants, one of only 4 in Wales.

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In September 2016, Gareth was made Chef Patron of Ynyshir, at which point he and his partner Amelia Eriksson, General Manager, made the decision to convert from a hotel to a Restaurant with Rooms, renaming the business as just ‘Ynyshir’. Gareth and the team are hugely passionate about using the best ingredients to create dining experiences that surprise guests with flavour on another level.

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2017 has seen Gareth and Amelia continue working on the property’s refurbishment, with each stage moving Ynyshir further away from a traditional country house hotel, towards an exceptional destination restaurant with rooms. Favourite tables welcomed Ynyshir to it’s Unique Destinations programme early in 2017 and recently chatted with Gareth and asked the following questions:

What would be your last dish (to eat) “the death row question” An epic Sunday roast, cooked by me!

Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet) Maaemo in Oslo which was awarded 3 michelin stars in the last guide

How important is a Michelin star? For us and our location, it is very important – there has to be a reason to get people to come out to see us and having a star is the start of putting us on the map. To push forward to progress to 2 stars is our goal so that we could really turn Ynyshir into a destination for food.

What do you think about reviews? They are very important to spread the word and hopefully increase business.

Your Menu says “with a Japanese twist” how is this evident in the food and where did this influence come from. Our menus are very much about being British ingredient led and flavour packed, we just use a few ingredients that are of Japanese origin. These, such as miso, mirin and soy, are used because they allow us to get as much flavour out of the other ingredients, and are so light that you can still eat 20-courses and not be too full.

What is your favourite dish on the current menu/s in which you use produce from your most local supplier? Salt Welsh Wagyu Rib with Shiitake

Salt Wagyu Rib credit Fjona Black small

If you could invite any Chef past or present to cook alongside you for one night who would that be and why? Alex Bond (who has just opened his first restaurant in Nottingham called Alchemilla) because he is a complete legend!

Alex Bond

Favourite Tables…. Please give us the name of and why you dine there of two restaurants that you have visited a couple of times. If you know twitter, Facebook & web address please include

 

Alchemilla (www.alchemillarestaurant.uk) because Alex is doing some amazing things with home grown ingredients in a very cool space

Alchemilla_ft

Bar Iberico (www.baribericotapas.com) because I love eating small plates of things and the relaxed atmosphere it has.

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