Dining at Bodysgallen Hall
BODYSGALLEN HALL RESTAURANT OPENING TIMES, 25th May until 1st November inclusiveMonday / Tuesday / Wednesday / Thursday / Friday / Saturday / Sunday
FINE-DINING
IN THE HALL / Lunch / Closed / 12.30pm to 1.45pm
Dinner / 7.00pm to 9.00pm (9.30pm Saturday)
Monday dinner, a simpler menu will be served
John Williams returns as Head Chef to Award Winning Bodysgallen Hall
- Until 2007 John was head chef at Bodysgallen Hall achieving 3 Rosettes
Having spent four years at Bodysgallen Hall in North Wales, John Williams knows his way around the hotel's kitchen and has returned to the award winning hotel as Head Chef. During 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 were until this year running the thatched 15th Century 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 7 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 returns to Bodysgallen Hall not long after the hotel was awarded AA Hotel of the Year for Wales, 2013.