The executive head chef at Carden Park Hotel has prepared a St David’s Day feast fit for a Prime Minister.
Graham Tinsley and a catering team of five people headed to No 10 Downing Street ready to prepare a menu of canapés prepared with a selection of carefully prepared Welsh ingredients.
Savoury options included Harlech Bwydlyn beef, spiced Halen Mon cured trout, Snowdonia cheese with sweet treats such as a traditional Bara Brith, a Welsh honey panna cotta, chocolate and Merlyn truffle with Halen Mon salted caramel, and mini Welsh cakes.
David Cameron said: “St David’s Day is a moment to celebrate a wonderful country and a great part of our United Kingdom. When I think of Wales, I think of its incredible beauty. From the beaches of the Gower to the peaks of Snowdonia, it is absolutely right that Wales has been named in the top 10 countries to visit in the world.”
Graham, who has catered for several members of the Royal family during his career, including The Queen and Prince Charles, as well as the Emperor of Japan and several heads of state, was awarded an MBE in 2006.
The celebrated head chef has mentored and nurtured the careers of several top catering students who have gone on to achieve great things in the industry. They include James Durrant, who went on to become head chef at Gordon Ramsey’s Maze restaurant in 2005 and Danny Burke, who is the only chef to have won both the junior and senior national chef of Wales titles in consecutive years; and is a member of Culinary Team Wales.
Carden Park has undrgone a £4 million refurbishment programme and was awarded Best Large Hotel in Cheshire at the Marketing Cheshire Awards 2015.
