Interview with Chef Gareth Stevenson – A New Chapter for Tyddyn Llan

FavouriteTables.com: Gareth, congratulations on taking over Tyddyn Llan. How does it feel stepping into this role?

Gareth Stevenson: Thank you! It feels incredible, to be honest. Tyddyn Llan has such a strong legacy, and having lived in the village for the past eight years, I’ve always dreamed of one day having the opportunity to take the reins here. It’s a huge honour.

FavouriteTables.com: For those who may not know, tell us a little about Tyddyn Llan.

Gareth Stevenson: Tyddyn Llan is a stunning Georgian property in the heart of North Wales, originally a private shooting lodge for the Duke of Westminster. It has 13 beautiful bedrooms and has long been known for its exceptional food offering – including holding a Michelin Star for over a decade under Bryan Webb’s leadership.

FavouriteTables.com: That’s quite the heritage. What drew you to take it on?

Gareth Stevenson: Beyond the personal connection of living locally, it’s the potential of the place. Tyddyn Llan is more than just a restaurant with rooms – it’s part of the fabric of the area. Taking it forward into a new era while honouring what’s come before is both a challenge and a privilege I’m excited to embrace.

FavouriteTables.com: You previously ran the kitchen at Palé Hall. How will that experience influence your direction at Tyddyn Llan?

Gareth Stevenson: Palé Hall was a fantastic place to grow as a chef, and I’m bringing a lot of that experience with me – from a focus on seasonality and sourcing to precision in execution. At Tyddyn Llan, I’m looking forward to building on its strong foundations and gently evolving the offering to reflect my own style and vision.

FavouriteTables.com: What can diners expect from this ‘new era’ at Tyddyn Llan?

Gareth Stevenson: Guests can expect a continuation of quality and elegance, but with fresh energy. I’m committed to showcasing the best of Welsh produce in a way that feels both refined and welcoming. It’s an evolution rather than a revolution – and I can’t wait to welcome people to experience it.

FavouriteTables.com: Before you chose to be a chef did you have another career in mind?

Gareth Stevenson: I started an apprenticeship programme with the Environment Agency. My mum had mentioned standby reservoirs and I knew of aquifers so I sort of got the role based on those ideas really. Shame I am not one for office based work as I think these ideas are probably more important than ever at the moment.

FavouriteTables.com: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

Gareth Stevenson: Sezanne in Tokyo. I had the chance to eat at Obsession when Daniel Calvert cooked there, but missed out due to work. He was at Belon at the time but I think everyone could see he was destined for something incredible. He now has 3 stars. His food is incredibly precise and beautiful.

FavouriteTables.com: Have you been featured or would you like to be featured on any TV food programmes, are these types of shows a good thing for the restaurant industry and chefs?

Gareth Stevenson: I got asked a couple of times if I was interested in Great British Menu when I was at Pale Hall. But they never got back to me. Maybe it is my face, fit for the radio!
But seriously, I would love to have a crack. BBC productions (Optomen Television)….. CALL ME! 😃

FavouriteTables.com: What do you think about negative reviews?

Gareth Stevenson: It is part and parcel of the job. Does it hurt? Yes, do you learn from it? Sometimes. If it is valid feedback then that is one thing, if it is either a personal preference, misinformed belief or a personal attack then that’s a different matter

FavouriteTables.com: Who have you cooked for that has given you the most pleasure?

Gareth Stevenson: I’m not sure I was a problem maker, but I wasn’t the best behaved son. I’m sure i put my parents through quite a bit, but they seem to enjoy the food we do, so it’s nice to cook for them now.

FavouriteTables.com: What is your favourite dish on the current menu/s in which you use foraged ingredients or produce from your most local supplier?

Gareth Stevenson: We did a dish when we started last year that was a riff of a dish I did at Docket with my old mentor Stuart Collins, so it used leeks, peas, cavatelli and we did a roulade of rabbit from our fantastic local butchers T.J. Roberts in Bala. This year we have revisited the dish, but kept it vegetarian using produce from our garden. So we have yellow courgettes, peas, broad beans, nasturtiums and radishes grown here and then some extra kohlrabi for nice crunch. So it’s almost a light stew of what is good in our garden at the moment. Yellow courgette used as a base, fennel pollen cavatelli, and then fresh vibrant pops of peas, broad beans, radish, kohlrabi, and some wild garlic capers I foraged in the village last year. Its topped off with nasturtium and sunflower seed pesto, and some edible flowers and leaves from the garden!

FavouriteTables.com: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

Gareth Stevenson: Has to be Marco doesn’t it? If you are identified by 1 name, then your impact has transcended what you do. Regardless of industry. I think his body of work and impact on food in the UK speaks for itself.