MeetTheChef
Earlier this year St Pierre welcomed new head chef Darren Pryer to the hotel. Bringing with him a wealth of experience and talent, we met with Darren to see what he plans to bring to Monmouthshire’s culinary palate.
Christmas at St Pierre For the most wonderful Christmas experience, why not make
St Pierre your destination of choice this year? W
ith its exquisite surroundings, breathtaking building and wonderful atmosphere,
St Pierre’s Christmas offer is superb, bringing together the best elements of the festive season. The season starts with a Christmas fair on Sunday December 1. This event is held annually at the hotel in support of the St David’s Hospice Care and, as always, will feature more than 40 local artisan craftspeople selling gifts and goodies for the festive season. There will also be a hog roast, festive choirs and Santa’s grotto. Doors open at 10am and admission is free.
Sundays throughout December offer the perfect opportunity to get the whole family into the festive swing of things.
Morgans Restaurant is set to
play host to Festive Sunday lunches, which are just lovely. Santa will be in the building, visiting the
children and taking any last-minute Christmas requests. Bookings are being taken for 12.30pm and 3pm. If you’re looking to book an
evening festive get-together then why not enjoy an evening of music and fine food in Morgans? Bookings are being taken for December 6, 20 and 21. Christmas afternoon teas are
also available during December – a perfect way to celebrate the festive season. For the days between
Christmas and New Year, St Pierre has something very special planned in the shape of a wonderful traditional pantomime. Sunday December 29 will see a team of professional performers take to the stage to bring a lively, colourful performance of Aladdin to the venue. Tickets are available from the hotel, and dining is available both before and after the show. For reservations and enquiries call
01291 625261.
MCL: Tell us a bit about your career so far. Darren: I trained with Thistle hotels when I was 16 as a YTS chef before working for Moat House Hotels. I moved to London at 21 to work at the Kensington Hilton and then briefly worked in Germany for the chain. I moved back to the UK and worked for Marriott for the first time before heading to Italy to work for a few years. Upon my return to the UK I joined Marriott again.
MCL: Describe the cuisine that you produce. Darren: My experience in different countries has allowed me to develop a varied repertoire.
MCL: What or who are your culinary influences? Darren: My first favourite TV chef was Gary Rhodes, but Giorgio Locatelli is my chef hero.
MCL: What has been your greatest achievement to date? Darren: Becoming a head chef for a four- star Italian hotel is definitely my greatest achievement to date.
That’s no mean feat for an Englishman!
MCL: Tell us what’s great about being a chef in Monmouthshire right now. Darren: There’s a very educated clientele who know what they want to eat and producing menus to satisfy that need is an enjoyable challenge.
MCL: St Pierre has a fabulous food reputation – how do you hope to enhance that? Darren: By simplifying the menus and trying to focus on more seasonal dishes. I’m currently working on the new menus and am working towards contacting local producers to supply the finest Monmouthshire ingredients.
MCL: To any aspiring chefs out there, what would you recommend to them as your top tip? Darren: Work hard, listen to the head chef and keep trying the food. Oh, and never trust a thin chef.
MCL: Give us a ‘must try’ dish from your current menu. Darren: Mussels with laver bread cream.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88