Chef Jerry Adam has left the Swan at Hay hotel in Hay-on-Wye, Powys, to become head chef at the Penally Abbey hotel, near Tenby, Pembrokeshire.
He plans to introduce his light, simple, Asian-inspired cooking using seasonal, local produce to the 11-bedroom hotel’s 30-cover restaurant and make it a destination restaurant for south Wales.
Adam was head chef at the four-AA-star, 19-bedroom Hay hotel for just over a year, in which time he earned the restaurant two AA rosettes. He formerly worked at Llangoed Hall under Nick Brodie and Ynyshir under Gareth Ward, as well as the Bath Priory and the Queensberry hotels in Bath.
Adam has replaced Paul Barnes at the three-AA-star Penally Abbey, who has joined the team at the nearby Heywood Spa hotel.
Penally Abbey is an 18th-century property built on the site of a sixth century monastery. It was owned by the Jameson family, of Jameson Whiskey, from 1916 to 1925, and converted into a hotel in 1985.
Husband and wife Lucas and Melanie Boissevain, the latter an interior designer, acquired the property in 2014, and have overseen its refurbishment. The hotel was shortlisted for the Outstanding New Hotel award at the Independent Hotel Show last year.
Adam said: “Pembrokeshire is amazing. I found my style at the Swan and now I’m going to bring that here. My aim is to try and make it a destination restaurant in Tenby.”
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