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Adam Gaunt-Evans named exec chef of Llangollen's Three Eagles

12 October 2018 by
Adam Gaunt-Evans named exec chef of Llangollen's Three Eagles

Chef Adam Gaunt-Evans has been named executive chef of the Three Eagles, a new restaurant and bar set to open this autumn in his hometown of Llangollen, North Wales.

The Three Eagles will open in a Grade II-listed building that was previously home to the Wynnstay Arms hotel, followings its purchase by local entrepreneurial husband and wife team Matt and Vicky Jones earlier this year.

Already owners of Knights Construction Group and as well as wedding venue Tyn Dwr Hall, also in Llangollen, the couple have joined forces with Matt's sister, Tracey Owen for the new venture, which also marks the launch of a new bar restaurant operator called One Hundred Knights.

The Three Eagles will feature a high-end restaurant, bar and cocktail bar set over three floors of the 18th century building as well as outdoor courtyard seating and live music.

Gaunt-Evans joins the property with more than 20 years experience, including training at the Dorchester hotel, and spells at the Michelin-starred Green House in London, and the Burj al Arab in Dubai.

Matt Jones described Gaunt-Evans' appointment as a sign of the quality of food to be expected when the venue opens later this year.

"To be able to announce Adam as our executive chef makes me extremely excited," he said. "His skills coupled with the experience he brings with him from his time in top class kitchens around the world makes him an ideal acquisition for what we are looking to achieve at the Three Eagles."

Among the dishes expected to feature on the menu are seared native scallop with curried pumpkin, parmesan and vanilla butter, and Sticky Welsh beef short rib in stout with champ potatoes, charred leeks & crispy garlic.

Gaunt-Evans added: "Wherever I have been in the world, Llangollen has always been my home. North Wales has some of the best natural produce available and I'm very excited to be working again with Welsh suppliers, farmers and producers, championing seasonal produce and really showcasing
the quality of our region."

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