Meet the Great British Menu 2014 contestants from Wales; Mary Ann Gilchrist, Andy Beaumont and David Kelman.
Mary Ann Gilchrist
Mary Ann Gilchrist
Mary began her working life as a nurse in the 70's. She soon realised it wasn’t for her, and so then found herself managing one of the first wine bars outside of London. When the chef walked out one busy lunchtime, Mary took to the kitchen and has been there ever since. Her career has seen her at Jeanie’s Restaurant, Oxford; The Three Cronies gastro-pub in Thorpe Mandeville, and she has owned several businesses with her husband, Alan.
The pair finally settled in Llanwrtyd Wells, Wales, where Mary has been chef proprietor of Carlton Riverside since 1991. The restaurant currently holds two AA rosettes and has won a string of awards including AA Wales Restaurant of the Year 2007/8; Top 100 UK Restaurants – National Restaurant Awards 2009; and a True Taste Award winner from 2001-2005.
Mary herself is a Slow Food Movement ambassador and a Masterchef of GB. The AA describes her food as fuss-free; “perfectly cooked tip-top materials brought together in thoughtful combinations.”
Andy Beaumont
Andy is a farmer’s son from Abergavnny, and has had an AA rosette and Michelin star
Andy Beaumont
littered history, including where he started as sous chef - Tyddyn Llan, Corwen. This waswhere he worked with his biggest influence Bryan Webb. He then moved onto to Lower Slaughter Manor in the Cotswolds,as sous chef,and then to The Hambrough, Isle of White.
In 2011 he became head chef at the four AA rosetted The Falcondale, near Lampeter,before taking the helm of Hammet House, Pembrokeshire. Their website describes Andy’s food as; “classic dishes reborn & revitalised through innovation & modern technology.”
Andy lists farming as his second passion which brings a natural understanding of importance and process of sourcing his ingredients.
David Kelman
David Kelman
David has wanted to be a chef since he was 13, and went on to train at Llandrillo College for four years. His first job came at the Bodysgallen Hall Hotel, North Wales. His first head chef position followed at the Lower Slaughter House, where he contributed to the restaurant being awarded three AA rosettes and becoming a Relais & Chateau member.
He then headed the Wyck Hill Hotel before taking over at The Beaufort Dining Room at Ellenborough Park. The hotel has been awarded five AA stars and three AA rosettes, and lead David to be named Chef of the Year in 2013 by the Cotswold Life Food & Drink awards.
David has cooked for both the Queen and the Prime Minister, and has captained the Welsh National Culinary Team to win silver and bronze in 2012. His charity work includes Chef’s Night Out 2011 – in aid of South Wales Children’s Hospice, and the Sunrise Walk for Winston’s Wish.
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