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The Jewel of Caernarfon There aren’t many tapas restaurants that can claim the accolade of having two AA Rosette’s... Carly Redger’s went to one of the few that can…

the world, Tŷ Castell offers breakfast and lunch, as well as fantastically presented afternoon teas and evening meals which are based on tapas and other inspirational ways of serving good food. Dishes change by season and ingredients which, whenever possible, are locally sourced. For example, its Paella is made with Anglesey Crab, the Goat Cheese Bon Bons are made with Cwt Caws cheese and the coffee is blended in Dyffryn Nantlle. We met up with head chef, Robert Worgan, to learn a little more about this foodie gem. Tell us a little bit about your background I went to school in Bishops Castel on the Powys border. A lot of my training was in Ludlow, which is known for being a gastronomic hotspot. I grew up in my father’s restaurant and knew from the age of eight, that I wanted to be a chef. When I was 15, I worked shifts at Gary Rhodes Restaurant, Rhodes 24, and Claud Bosi’s establishment, Hibiscus, which was a 2-star Michelin restaurant. As the only Two AA Rosette tapas restaurant in North Wales, and recipient of four gold stars in the category of ‘Restaurant

What makes Welsh cuisine so special?

with Rooms’, Tŷ Castell truly is a unique eatery and inn.

The quality of our local produce. North Walian cuisine is

A stone’s throw from Caernarfon Castle, and within easy reach

special simply because its ingredients are so incredible – and

to all the town’s shops and attractions, not to mention the

they can literally be found on your doorstep.

Llŷn Peninsula and Snowdonia; Tŷ Castell is the perfect place to relax and enjoy a luxurious, North Walian atmosphere.

Which local suppliers do you work with?

Specialising in the best produce from Gwynedd, Wales and

I work with Wavells Butchers in Caernarfon. With a strong

NWM 2019 Page 47

Profile for North Wales Magazine

North Wales Magazine - August 2019  

North Wales Magazine - August 2019