Really Wild Chefs

Scott  Davis is head chef at Llys Meddyg, a tastefully remodelled Georgian Coaching Inn, now an exquisite restaurant with rooms in Newport. He has worked at several Michelin starred restaurants, under the likes of Peter Gordon, Marco Pierre White and Nobu Matsuhisa.  He has also travelled extensively through Asia, and took part in the television series ‘Rhodes around India’.  After some time in America he has now returned to his roots where he wants to develop his own style using high quality regional produce, with the goal of creating his identity here in Wales. 


Alastair Vaan’s restaurant ‘Y Mochyn Drwg’ is in Newport where he sees local supply and fair trading as the way forward if it is to be sustainable. He is fanatical about responsible food sourcing and imports no fresh food other than Spanish lemons, and onions and carrots outside of the UK season. His wines are European, and the necessary imported products (coffees, spices etc) are all fair trade or organic, even the water is part of an ethical water aid scheme. By sourcing superb quality ingredients that thrive here naturally, he hopes to remind people how certain ways of cooking have been forgotten.

Guy Morris also works as a chef at Llys Meddyg in Newport. He is currently writing a cookery book for dyslectics.

Steven Lowndes works as a chef at The Refectory Restaurant in St. Davids Cathedral. The Cloisters and the Refectory were officially opened on June 23rd 2008 by The Prince of Wales and Duchess of Cornwall.