CARDEN Park chef de partie Dion Wyn Jones discovered the pressures and joys of cooking when he found himself in charge of the extensive kitchens at Carden Park, cooking his own menu for 60 diners.
This was the latest in a series of Talented Chef evenings that have been organised by local tourism board Visit Chester & Cheshire in collaboration with leading restaurants through-out Cheshire.
The evenings are an opportunity for the county’s ambitious young chefs to showcase their specialities, and for diners to eat out in style at a fraction of the usual cost.
Dion, who has worked as a chef de partie at Carden for the past three years, put together a mouthwatering menu featuring a grilled red mullet starter, a fillet of Cheshire Pork main course and an ambitious desert summer pudding with three tastings of rhubarb.
Dion started his career in a small café/restaurant in Anglesey and studied catering at Coleg Menai in Bangor North Wales for three years before becoming a full-time employee at Carden Park. He is being mentored by executive head chef, Robert Price.
“It was a wonderful opportunity to prepare my own menu in such a fantastic cooking environment,” said Dion.
“It was a real thrill and has just made me more ambitious to become a great chef.”
At the end of each event, the young chef and host restaurant are presented with a commemorative plate.