Chef Profile: Dion Wyn Jones
Work Experience: I studied at Bangor College and then my first proper job was based at Carden Park Hotel as a Commis Chef. I was trained under Rob Price.
Tell us about your current menu: The menu comprises of modern British and European dishes.
What is your favourite dish on your menu and why? Has to be the Roast Fillet of Cod with braised cannelloni beans, chorizo, tomato and red pepper puree and stem broccoli. Reason for being my favourite is because I love cooking fish and the colour and flavour combination on this dish is simple.
What inspires you? Cooking using local British ingredients.
Which is your favourite restaurant? L’enclume by Simon Rogan
BB or QT? Big Brother!
Posted: Wednesday 4th December 2013
ID: 9153 - 1076
About Brasserie at Crewe Hall
Set in our contemporary west wing, the Brasserie is uncompromisingly modern. The décor is light, fresh and inspirational, and the menu is, well, light, fresh and inspirational, only more filling than the décor. There are two menus on offer, the bar menu and the a la carte menu. The bar menu is available from midday until 8.00pm and the a la carte is available from midday until close. The restaurant is open from midday through until last orders at 10.00pm Monday to Sunday.
You have the choice of some traditional dishes and then the more adventurous palate is catered for in the a la carte option where modern cuisine is presented at its best. The food quality has been recognised by the award of an AA rosette. This reflects the care and attention taken by our chef Andy Fletcher and his team in the production and presentation of what is served to our guests. Food quality is important to us and this is reflected in the range and quality offered in the Brasserie.