Chartists 1770 at The Trewythen, which has seven en-suite bedrooms and a 50-cover restaurant, is owned by Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.
Aiming to establish itself as a food destination, the business is developing apprentices to become the next generation of chefs and front of house staff for the hospitality industry.
“My focus at Chartists 1770 is to cook great food using the best seasonal, Welsh ingredients to create a casual, gastro style dining experience,” said Tully, who is originally from Builth Wells. “Our new menu offers refined Christmas food with turkey and a selection of game – venison, duck and rabbit.
“Customers can expect the same international flavours that were so popular at Teulu Restaurant and which offer something completely different to any other restaurants in the area.
“There is so much potential at Chartists 1770 which is the perfect environment for my food. I am looking forward to working with Paul to pass on our knowledge to inspire and mould the apprentices who all seem keen and excited which is great for everyone.
“The four star restaurant with rooms grading is great, as we are one of only 17 across the whole of Wales. The next step is to let our food do the talking and if awards come, then that will be great.”
Executive chef Jamie Tully (third from right) with the kitchen and front of house teams at Chartists 1770 at The Trewythen.
Future plans by Tully, who has cooked for the super-rich and famous around the globe, include a taster menu for private dining events in four outdoor dining pods at Chartists 1770, with the food cooked over a charcoal barbecue.
Arwyn Watkins, OBE, Cambrian Training Company’s managing director, said: “Jamie has expressed what he wants to achieve now he is back home in Mid Wales and I am more than happy to provide a platform for him to deliver that ambition and take Chartists 1770 to the next level.
“Hopefully, he will inspire our apprentices with the skills and knowledge he has gained whilst working in different countries around the world. He joins a talented team whose hard work and attention to detail helped secure the four star grading for Chartists 1770 at the Trewythen.”
The restaurant is open from Monday to Friday, 11.30am to 2.30pm for lunch and from 5.30pm to 8.30pm for dinner, while the rooms are open seven days a week. To book a table go to www.trewythenhotel.wales/book-a-table .
Executive chef Jamie Tully (left) with his team (from left) head chef Paul Fox, Rosie Koffer, Owen Fleming, Toyah Skilton and Russell Lee at Chartists 1770 at The Trewythen.
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