Richard stars Welsh Lamb and Beef at Ryder Cup venue

Sep 30 2016

Michelin-starred chef Richard Davies, a leading HCC Welsh Lamb Club ambassador and champion of local food sourcing, is enjoying driving an exciting new high-end fine dining experience at the Celtic Manor Resort.

Epicure Experience by Richard Daviesopened earlier this year on a quest to deliver a memorable and exciting, modern restaurant experience for diners at the Resort, which was host venue of the 2010 Ryder Cup and home of the NATO Summit in 2014. He’s very happy with the responses he has received from customers to date.

“It’s early days, of course, but things have started really well and I’m enjoying the challenge of creating and developing a new fine dining experience for the Celtic Manor,” said Mr. Davies.

The new restaurant is a homecoming after a glittering career away from south Wales. The teenage Richard learnt his trade at the original Celtic Manor Hotel before climbing the culinary ladder, spending three years at the Michelin-starred Gordon Ramsay in London and then winning coveted Michelin stars of his own in head chef posts at Sawyards in West Sussex and the Manor House at Castle Combe, near Bath.

“It feels like coming home. It’s a beautiful dining room and Celtic Manor is a stunning hotel,” added Mr. Davies. “I know I’m coming back to the best hotel in Wales and now I want to give it the best restaurant in Wales.

“Welsh Lamb and Welsh Beef feature strongly on the menu at Epicure Experience. I have supported the Welsh industry throughout my career and I’m delighted to have a showpiece like this in Wales where I can continue to do so,” he said.

Welsh Lamb, onion, baby leek and artichoke, and Fillet of Welsh Beef, salsify, horseradish and bone marrow are highlights of the current menu. “I like to choose the best quality ingredients – local where possible – and use modern techniques to create a memorable and exciting dining experience for guests,” he said.

Bridgend-born Richard has represented Wales three times on BBC’s popular culinary show ‘Great British Menu’ and made it all the way to the banquet in 2013 with his winning dessert ‘strawberries and cream’, which was served at the Royal Albert Hall in aid of Comic Relief. The dish has been adapted for his brand new menu at Epicure Experience by Richard Davies.

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