The food

Berwyn, who comes from north Wales, joined The Glasshouse as sous-chef in 2012 having previously cooked at some excellent restaurants including Tyddyn Llan, Odettes and La Trompette. In the Summer of 2013 he took over as Head Chef. He has also travelled and worked extensively abroad and his culinary experiences in India, the far east, New York and Australia help him to write The Glasshouse menu.

This far reaching curiosity, together with Berwyn’s solid British and French background combine to produce delicious menus imbued with great flavour, flawless technique and a lightness of touch. He is a keen fisherman and – if he is to be believed – an ace shot during the season, which partly explains his love of game cookery.

Cheese is also a subject accorded serious thought by the whole team and the impressive board forms an integral part of the restaurant’s daily life.


salad scallop fois gras
venison Octopus cod
pear suffle creme-tart