Nathan Davies: “I will be leaving SY23”

The Staff Canteen

Michelin-starred chef Nathan Davies has announced he will be leaving SY23 after more than four years of service at the restaurant.

In a post on his Instagram, Nathan who spent four years at SY23, explained that he would be leaving the restaurant “to refocus” on future plans.

Commenting on his departure, Nathan said: "Sad news today that I will be leaving SY23, I’ve enjoyed so much of my time here and want to thank my amazing team current and past for all their hard work for the past four years, and thank the owners of the restaurant for the opportunity. I wish the restaurant all the success in the future."

Discussing plans for the future, Nathan said: “I’ll keep you updated with what I do next but I may be a bit quiet on here for a bit. After this I’m going to spend some time in my workshop, the woods, and the beach, to refocus on what I do next.”

He added: “Thank you to each and every one of the guests that’s made this dream come true and I look forward to cooking for you again somewhere new soon.”

Who is chef Nathan Davies?

Nathan Davies opened Aberystwyth’s SY23 with business owner Mark Phillips in late 2019, after spending four years as head chef at Gareth Ward’s two Michelin-starred Ynyshir.

Before joining Ynyshir, Nathan worked for Stephen Terry at The Hardwick in Abergavenny and has also worked in professional kitchens in London - including Shakespeare's Globe Theatre - and was briefly a private chef in France before moving back to Wales.

Nathan's food style speaks to his experience, with an emphasis on wild and foraged ingredients, often cooked over fire.

In 2022, SY23 won one Michelin star thanks to Nathan’s innovative approach to cooking, with the restaurant also receiving Michelin’s Opening of the Year for 2022, and Number 12 in Good Food Guide’s Top 20 British Restaurants for 2022.


A post shared by Nathan (@nathandavieschef)

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 14th December 2023

Nathan Davies: “I will be leaving SY23”