John Williams returns as head chef to Bodysgallen Hall

The  Staff Canteen

The Staff Canteen

Editor 19th March 2015
Having spent four years at Bodysgallen Hall in North Wales, John Williams knows his way around the hotel's kitchen and from April 2015 he returns to the award winning hotel as head chef. 25e71e9372753ccff4fa4b6a73c5266e_400x400During his time at Bodysgallen Hall, John and his team achieved and maintained the accolade of 3 Rosettes from the AA, and obtained Bodysgallen's highest rating to date in the Good Food Guide. John and his wife Debbie until this year have been running the thatched 15th Century, The Pound at Leebotwood in Shropshire. John's career is one with over 30 years experience and he remains passionate about Wales where he first trained as a chef. John's career commenced as head chef at the Old Vicarage Hotel, Shropshire. It was here for the next seven years where he transformed the food offering and achieved the first Michelin award in Shropshire - a Bib Gourmand. He was also Shropshire’s first chef to achieve 3 AA rosettes. In 1997 John and his wife Debbie opened their first restaurant, Sol, in Shrewsbury where they were the only restaurant in the town to date to achieve a coveted Michelin star and 3 AA rosettes and achieved the town’s highest Good Food Guide rating making it one of the UK’s top restaurants. John is also a Master Chef of Great Britain in which he has been awarded a fellowship. There are only 30 or so members in the UK and John was the only one in Shropshire. This title is only given to craftsmen who have held a Michelin star and three rosettes for 10 years or more.

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The  Staff Canteen

The Staff Canteen

Editor 19th March 2015

John Williams returns as head chef to Bodysgallen Hall