The chefs for this year’s line – up include:
- Alex Rees, Head Chef at the Falcondale Hotel
- Dafydd Watkin, Head Chef at Y Talbot
Alex Rees, Head Chef, Falcondale Hotel
From the Amman valley Alex joins the team at The Falcondale as a head chef with a number of years’ experience from well-known establishments, including Y Polyn, Corran Resort, Plough & Harrow, Holm House and Plough Rhosmaen. As a chef he enjoys the creative aspect of food presentation, but understands that this has to be secondary to flavour and the use of quality ingredients.
Alex is looking forward to talking and meeting the public during the Lampeter Food Festival, and hopes to encourage the use of the plentiful Welsh larder that we have on our doorstep. “Not only do you get to see the produce at the festival, but also have ideas on how to cook and prepare them” says Alex.
The Falcondale is a 4 star country house hotel that has been awarded 2AA rosettes for 9 consecutive years, and is located only 1 mile outside of Lampeter. “It is a pleasure to be able to support the festival again this year as it grows and establishes itself on the calendar – well worth a visit” comments Lisa Hutton the owner of The Falcondale.
Dafydd Watkin, Head Chef, Y Talbot
Dafydd Watkin grew up in Cardiff and began working as a commis chef after leaving school. After completing his training at Celtic Manor Resort Dafydd moved to London gaining experience in Michelin starred restaurants with Marco Pierre-White in a number of his restaurants for 7 years. Dafydd later became premier sous chef at the Ritz before returning to Wales in 2010, bringing with him a wealth of knowledge and experience to Y Talbot, Tregaron as head chef.
Dafydd is passionate about using locally sourced produce and will never compromise on quality. His culinary expertise along with his brigade have led Y Talbot to gaining 2 AA rosettes in 2017 and entry into the Michelin “eating out in pubs” guide.
Increasingly a foodie destination Y Talbot is showcase the excellent local produce combined with Dafydd’s cooking skills in 2017 with a series of “Meet the local producer” dinners featuring Tregaron Beef, why Welsh lamb is the best, Cardigan Bay shellfish, Welsh seafish and a Welsh Spirits dinner using Da Mhile spirits in the dishes, each dinner features an introduction by a local food producer.”