Michelin star ambitions for new Llangoed Hall head chef

By Emma Eversham

- Last updated on GMT

Related tags: Head chef, Junior sous chef, New head chef, Chef

Nick Brodie, Llangoed Hall's new head chef, who is working towards securing the hotel its first Michelin star
Nick Brodie, Llangoed Hall's new head chef, who is working towards securing the hotel its first Michelin star
Nick Brodie, new head chef at Welsh country house hotel Llangoed Hall, has revealed ambitions for a Michelin star and four AA rosettes after taking up the helm at its restaurant.

Brodie, who joins the 23-bedroom hotel at Llyswen, near Brecon from The Queensbury hotel in Bath, is also planning to rear his own ducks, quail, chickens and pigs within the hotel's grounds and set up his own smokery in a bid to reduce food miles. 

He said: “Llangoed Hall is a self-contained unit, so the more that I can create from the gardens and grounds the better and I am trying to organise our own smokery where I can smoke food.

"I’m inspired by everything I see around me and the changing seasons."

Michelin star ambitions

The chef, who will lead a brigade of seven chefs in his new role, achieved three AA rosettes at The Queensbury and a string of accolades, but he has even higher ambitions for him and his staff at Llangoed Hall, the former Von Essen hotel which was bought out of administration​ by businessman Roger Hancox in July last year. 

"Every single member of my team needs to shine in their own right and I want every dish presented to have the wow factor,” he added, before explaining his reasons for joining the Wye Valley hotel to oversee its 40-cover restaurant. 

“I was ready for a new challenge and managing director Calum Milne shares my passion and goals,” he said. “Other positives were the building and landscape, the produce available, the warm and friendly staff and local residents, my love of the outdoors and country sports and it’s a great place for my family.”

Brodie, who describes his cooking style as 'mainly modern British with international influence' will serve dishes such as Steamed langoustine, young leeks, caviar and Champagne veloute and Fillet of Welsh Black beef, smoked onions and Dauphinoise potato. 

The chef started his career at The Conrad Hotel in Hong Kong before working under Chris Oakes at the Stafford Hotel in London. He worked as a junior sous chef at the Chester Grosvenor before moving to Bath, where he worked at the Royal Crescent Hotel, Thornbury Castle and the Bath Priory Hotel before becoming head chef at The Wheatsheaf in Combe Hay, Fishworks in Bath and The Queensbury. 

Catch up on all the latest appointments in the hospitality industry in our monthly gallery People on the Move in Hospitality​.

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