The Penrallt Post

The Penrallt Post

Welcome to the Penrallt post; a haven of posts of all things Penrallt. Here you will find pictures and posts of our exciting events, guest reviews, and local events. Feel free to share our posts with your friends and family. Thank you for reading!

Meet our Head Chef - March, 2020

Blog-HeadChef-Hero

Lee Groves, Head Chef


We are extremely excited to introduce you to the Penrallt's new Head Chef: Lee Groves!

Lee holds an impressive and extensive culinary career, from becoming the best head Chef in the Cornwall Life Magazine, to finishing as a finalist best Chef in the Food Magazine (all in the same year!). It can't be denied that Groves has extraordinary talents when it comes to cooking.

Did we mention he was a semi-finalist on MasterChef: The Professionals in 2010?! Groves impressed the judges with his stand-out dishes. Lee's roast saddle of venison dish served with glazed baby vegetables, pancettta, spinach, truffles, and celeriac impressed Charles Campion so much that he said it should be on every Michelin starred menu in London! Lee's sweet dish of lime posset, caramelized pineapple and basil cream, pineapple tuile and crispy basil went down a treat...Greg Wallace ate 2!

Also, during the skills test, Monica Galetti said that she would definitely serve Lee's Rack of lamb to Michel Roux at Le Gavroche!

We sat down with Lee and asked him some quick-fire questions so you could all get to know the man behind the food...

Blog-Head-Chef-SidebySide1

Tell us about your chefing career...

I always wanted to be a chef, I remember telling a friend at infants school, Johnathan Hopkins, which was strange as no one in my family cooked professionally! I never podded peas with Nan, or fished for Trout with Pappy! My mum was always nervous when I started my first job in a kitchen because all I did at home was Pot Noodle, and put squirty cream on microwave Frosties!

After catering college, and a time at the local pub cooking pub grub, I looked to go further afield, someone told me about The Walnut Tree, Abergavenny, so I went for an interview as commis chef. I had no idea that this was one of the greatest restaurants in Europe; it was hard work to say the least! But it put me in good stead for my future as a chef. For 3 years my feet didn’t touch the ground!

From then on I did stints in London and Devon, and after a short return to wales ended up in The South West, where I stayed for the best part of 20 years. I cooked my onions off, gained awards, won chef of the year competitions, and really got myself on the culinary map.

Then in 2009, while watching a certain chef competition programme on tv, I thought “I can do that”. I was a little uninspired at that point, not sure of my direction, so I thought “Why not?!” So I applied online, waited and then I had the phone-call. I went to London a few times, cooked like I’ve never cooked before, and the next thing I know I am a semi-finalist of Masterchef; The Professionals, the rest they say is history. It really relit my fire. It was by far the hardest thing I have ever done!

After a few years I returned to West Wales…and here I am, Head Chef, The Penrallt Hotel!

Blog-Head-Chef-Middle

Pictured: Lee winning Best Head Chef in the Cornwall Life Magazine

If you had to choose your last 3 course meal, what would it be?

Well, what could that be... there is so much to choose from as I like pretty much everything! It would have to be shellfish! Mussels, crab, scallops, oysters, scallops, served hot with lots of cream, and served cold au naturel with vinegar, tabasco and lemon.

Followed by curry…any curry..as hot as you want, or my Dads jambolaya. Finally anything chocolate, with tinned fruit and squirty cream!

 

What is your favourite ingredient to work with and why?

I don’t really have a favourite ingredient... it depends on seasons, what I’m cooking, who with and who for! I love all ingredients (except sprouts)!

 

Do you have any top tips that you share with your fellow chefs?

The biggest tip for chefs is to learn, absorb, research, and keep clean! I share all my food tips with my brigade, otherwise, how will they learn?

 

If you could cook for any person of your choice, who would it be?

If I could invite someone for dinner, then it would have to be Sir Alan Sugar. I admire him for what he has done, and how he has stayed at the top (and he didn’t do it by being Mr. Nice Guy!).

Blog-Head-Chef-SidebySide2

What is your personal favourite dish at the Penrallt?

My favourite dish at the Penrallt…All of them!

 

What are you most looking forward to whilst heading up the kitchen at the Penrallt?

I’m looking forward to simply running a smooth kitchen and restaurant at the hotel. Making it slick, offering some of the best, most exciting food in the area.

 

What can we expect in the next few months at the Penrallt restaurant?

The next few months will be exciting for the hotel and its guests! With seasonal menu changes, Spring and Summer seasonal ingredients, themed events, and possibly a “Seafood Shack” serving up the freshest, local fish and shells.

 

What are your goals for the restaurant?

My goal for the restaurant is to achieve 3 AA rosettes. However, the ultimate goal is to please our customers and see them time and again.

 

Lastly, when you're not in the kitchen do you have any hobbies?

Out of the kitchen I am a massive fisherman, especially Carp, so I spend at least 1 day a week by the lake.

I love to spend time with family, doing whatever we want, whether it be at the beach or watching a movie! Also, I spend a lot of my free time doing something I believe is called cooking!

 

MARCH 11, 2020 09:46AM / FACEBOOK / TWEET / PIN / EMAIL

Penrallt Country House

Brighten up your inbox

Stay Social!

Meet our Head Chef - March, 2020

Blog-HeadChef-Hero

Lee Groves, Head Chef


We are extremely excited to introduce you to the Penrallt's new Head Chef: Lee Groves!

Lee holds an impressive and extensive culinary career, from becoming the best head Chef in the Cornwall Life Magazine, to finishing as a finalist best Chef in the Food Magazine (all in the same year!). It can't be denied that Groves has extraordinary talents when it comes to cooking.

Did we mention he was a semi-finalist on MasterChef: The Professionals in 2010?! Groves impressed the judges with his stand-out dishes. Lee's roast saddle of venison dish served with glazed baby vegetables, pancettta, spinach, truffles, and celeriac impressed Charles Campion so much that he said it should be on every Michelin starred menu in London! Lee's sweet dish of lime posset, caramelized pineapple and basil cream, pineapple tuile and crispy basil went down a treat...Greg Wallace ate 2!

Also, during the skills test, Monica Galetti said that she would definitely serve Lee's Rack of lamb to Michel Roux at Le Gavroche!

We sat down with Lee and asked him some quick-fire questions so you could all get to know the man behind the food...

Blog-Head-Chef-SidebySide1

Tell us about your chefing career...

I always wanted to be a chef, I remember telling a friend at infants school, Johnathan Hopkins, which was strange as no one in my family cooked professionally! I never podded peas with Nan, or fished for Trout with Pappy! My mum was always nervous when I started my first job in a kitchen because all I did at home was Pot Noodle, and put squirty cream on microwave Frosties!

After catering college, and a time at the local pub cooking pub grub, I looked to go further afield, someone told me about The Walnut Tree, Abergavenny, so I went for an interview as commis chef. I had no idea that this was one of the greatest restaurants in Europe; it was hard work to say the least! But it put me in good stead for my future as a chef. For 3 years my feet didn’t touch the ground!

From then on I did stints in London and Devon, and after a short return to wales ended up in The South West, where I stayed for the best part of 20 years. I cooked my onions off, gained awards, won chef of the year competitions, and really got myself on the culinary map.

Then in 2009, while watching a certain chef competition programme on tv, I thought “I can do that”. I was a little uninspired at that point, not sure of my direction, so I thought “Why not?!” So I applied online, waited and then I had the phone-call. I went to London a few times, cooked like I’ve never cooked before, and the next thing I know I am a semi-finalist of Masterchef; The Professionals, the rest they say is history. It really relit my fire. It was by far the hardest thing I have ever done!

After a few years I returned to West Wales…and here I am, Head Chef, The Penrallt Hotel!

Blog-Head-Chef-Middle

Pictured: Lee winning Best Head Chef in the Cornwall Life Magazine

If you had to choose your last 3 course meal, what would it be?

Well, what could that be... there is so much to choose from as I like pretty much everything! It would have to be shellfish! Mussels, crab, scallops, oysters, scallops, served hot with lots of cream, and served cold au naturel with vinegar, tabasco and lemon.

Followed by curry…any curry..as hot as you want, or my Dads jambolaya. Finally anything chocolate, with tinned fruit and squirty cream!

 

What is your favourite ingredient to work with and why?

I don’t really have a favourite ingredient... it depends on seasons, what I’m cooking, who with and who for! I love all ingredients (except sprouts)!

 

Do you have any top tips that you share with your fellow chefs?

The biggest tip for chefs is to learn, absorb, research, and keep clean! I share all my food tips with my brigade, otherwise, how will they learn?

 

If you could cook for any person of your choice, who would it be?

If I could invite someone for dinner, then it would have to be Sir Alan Sugar. I admire him for what he has done, and how he has stayed at the top (and he didn’t do it by being Mr. Nice Guy!).

Blog-Head-Chef-SidebySide2

What is your personal favourite dish at the Penrallt?

My favourite dish at the Penrallt…All of them!

 

What are you most looking forward to whilst heading up the kitchen at the Penrallt?

I’m looking forward to simply running a smooth kitchen and restaurant at the hotel. Making it slick, offering some of the best, most exciting food in the area.

 

What can we expect in the next few months at the Penrallt restaurant?

The next few months will be exciting for the hotel and its guests! With seasonal menu changes, Spring and Summer seasonal ingredients, themed events, and possibly a “Seafood Shack” serving up the freshest, local fish and shells.

 

What are your goals for the restaurant?

My goal for the restaurant is to achieve 3 AA rosettes. However, the ultimate goal is to please our customers and see them time and again.

 

Lastly, when you're not in the kitchen do you have any hobbies?

Out of the kitchen I am a massive fisherman, especially Carp, so I spend at least 1 day a week by the lake.

I love to spend time with family, doing whatever we want, whether it be at the beach or watching a movie! Also, I spend a lot of my free time doing something I believe is called cooking!

MARCH 11, 2020 09:46AM / FACEBOOK / TWEET / PIN / EMAIL

Penrallt Country House

Brighten up your inbox

Stay Social!

Experience the Penrallt

Our History

Up-Coming Events

Penrallt Restaurant

Experience the Penrallt

Our History

Up-Coming Events

Penrallt Restaurant