Clisby joins the mother and daughter team of Caroline Gladstone, former global project manager for Bill Granger’s international collection of restaurants, and Xanthe Gladstone, director of food and sustainability at the venue.
He will oversee the menus at the Hawarden Estate’s coffee shop, food hall, butchery and bakery as well as its 200 year-old coaching inn The Glynne Arms.
Both venues have undergone a complete refurbishment during the enforced lockdowns with menus that use produce from the thousands of acres of working farmland, woodland, wildflower meadows and organic orchards nearby items.
Dishes on the menu at The Glynne Arms include Welsh rarebit croquettes with green tomato ketchup; Menai rock oysters with pickled shallots and chive oil; Tamworth pork loin chop with Snowdonia shiitake, stuffed gem lettuce and black garlic purée; grilled lamb chops with minted new potatoes, green sauce; and sirloin steak with honey-glazed carrots, spinach and chive butter and triple cooked chips.
In 2019 Clisby joined forces with The Drapers Arms owner Nick Gibson to open a restaurant in Shoreditch. Called Emile, it was named after Clisby’s grandfather.