Grady Atkins joins The Priory in Caerleon as head chef

The Priory in Caerleon has appointed experienced chef Grady Atkins as its new head chef, ushering in an exciting new era for the historic South Wales restaurant and boutique hotel.

Grady officially joined the team in September, bringing more than 30 years of international experience spanning Michelin-starred kitchens, luxury hotels, and acclaimed independent ventures.

Guests will begin to see the first of his dishes on the menu this month, with a full Grady-led menu set to launch on December 1.

A new chapter for a South Wales landmark

Set on the banks of the River Usk in the Roman town of Caerleon, The Priory’s story dates back to the 12th century when it served as a Cistercian monastery. Over the centuries it has been a nunnery, a private residence, and since 1996, a family-run hotel and restaurant.

Today it's operated by Benito and Sophie Martinez as part of the Fire and Wine restaurant group, which also includes Park Side, Ballers and Bodega.

The venue underwent a major refurbishment in late 2024, completed early this year, blending the building’s Grade II-listed heritage with bold modern design and a renewed focus on fire cooking, fine wine and provenance.

Benito said: “We’re delighted to welcome Grady to The Priory. From the outset it was clear we share a passion for authentic hospitality, and our visions are strongly aligned. Grady brings with him a wealth of knowledge and experience, and our conversations about the future of The Priory quickly made it clear that this would be a fantastic partnership.”

From Sheffield to California and back

Grady began his career as a kitchen porter in Sheffield before starting an apprenticeship in London at the Hyde Park Hotel (now Mandarin Oriental) on his 16th birthday. His career since has taken him across the globe — from Boston’s Ritz-Carlton and a year in Hong Kong, to Le Meurice in Paris and stages in Sicily.

He later spent 17 years in California, including time at The Peninsula Hotel, as chef-partner at Perroche, and as an instructor at Le Cordon Bleu. Returning to the UK, Grady earned three AA Rosettes as head chef at Le Gallois, taught professionally, and helped establish the kitchen at Cardiff favourite Bacareto. His most recent role was at Insole Court before joining The Priory in autumn 2025.

Reflecting on his new position, Grady said: “I'm very happy to have joined a business with owners who have a clear vision and progressive ideas for the future.

"It's a beautiful location with equally stunning interiors, and I'm excited to contribute to its growth and be part of a team who are passionate about delivering something truly special.”

Benito added: “While staying true to our roots, Grady brings fresh energy and his own creative flair to our Mediterranean-inspired dishes and we’re genuinely excited about what we’ll create together. We have big plans in the making, including the new on-site kitchen garden which we know our guests will love – watch this space!”