Our Head Chef Ryan Hession
Ryan is an multi award winning chef, born and raised right here in Denbighshire.
Using the knowledge and skills he had gained from working in some of the area’s top restaurants, hotels and country houses such as Bodysgallen hall and Ruthin Castle
Ryan took on the role of head chef at The Ruthin Castle at just 23, where he went on to achieve and maintain his own AA accolades throughout his time there.
Ryan has a real passion for consistent top-quality food, customer experience and guest satisfaction, so when he first met with the committee at the Glan Llyn he knew that he could combine the skills and experience of working within some of the top kitchens and with some of the top chefs in the country, he could deliver that same level of flavour and quality of produce without the constraints of over charging in the current economic climate.
Working alongside a not-for-profit organisation such as Antur Cae Cyrmro (ACCVA) he could bring a menu that wouldn’t have to sacrifice quality for cost, bringing some of the best produce that Wales has to offer and using it in a “Pub goers” classic dishes format, this allows him and his team to showcase other products in their weekly specials.
Ryan’s passion for Welsh produce really shines through with his butchery selection, his keen eye for a decent cut has drawn his attention to Celtic Pride, Celtic pride are just that, Welsh meat, top quality, locally produced meat suppliers. Ryan and the team have tested and tasted, and with guest backed reviews, the 35day gold dry aged steaks are a cut above the rest. Our steaks are an example of Ryan’s promise to quality before cost.
In a brief Q&A, it is clear that Ryan and his team’s biggest issue with dining out is poor quality and over charging.
“In the current cost of living crisis that most face at the moment, and with such an over-populated market, its hard to find somewhere consistent to go for a meal, a light lunch or a snack, that doesn’t leave you feeling “a little hard done by”.
Everybody works exceptionally hard for their income, which is why we strive to ensure that everything we produce is the best that it can be, that it is made with care and attention, is sourced from top quality and sustainable suppliers, and that be it 12’oclock at a Thursday lunch service or 7pm on a busy Saturday dinner service, we deliver that same great quality of food and service”.