Posted on 11 December 2009
German chef Heiko Simmchen has taken over as head chef at Gregynog Hall, the University’s conference centre at Tregynon, near Newtown, with a pledge to use more locally sourced, fresh ingredients. Heiko is currently developing a flexible seasonal menu for conferences together with bespoke packages for groups; these will offer dishes such as top quality venison sausages with roasted onion, garlic mashed potatoes and red wine jus.
He said: "I was attracted to this job by the great potential to develop the food here at this beautiful venue. There is a great opportunity to put my own stamp on food.” He is now looking to recruit an assistant.