Clive Williams, Head Chef at the Parkway Hotel and Spa, Cwmbran
Clive began his career as a 15 year old apprentice at the Woodlands Tavern in Llanvair Discoed. He then moved to the Celtic Manor Resort as a Commis Chef and rose to Chef de Parti. He has held positions in many top restaurants and hotels in the local area before moving to the Parkway Hotel as Head Chef in 2012.
Clive favours a classical style of cooking using tried and tested techniques. He likes to produce dishes based on classical cooking with a modern spin, British in style but with French influence. He has a passion for using local produce particularly when top quality ingredients are in season. Clive believes that a chef’s skill shines through when cooking with inexpensive ingredients. He likes to cook with cuts of meat such as cheek, shin and shoulder. To take a cut of beef shin and produce something wonderful is what he enjoys and gives him great satisfaction.
Clive takes pride in every menu he creates. He believes that food is an infinite subject with trends changing seasonally. Realising the possibilities of what is achievable drives him to improve. He believes that there is nothing better than seeing the fruits of his labour and receiving positive feedback from diners. The finest ingredients are sourced as locally as possible and prepared in house by Clive’s team of chefs.
The Parkway is a versatile hotel with something for everyone, whether for a cosy afternoon tea in the hotel lounge, lunch in the Coffee Shop or fine dining in Ravellos restaurant. The hotel has recently been awarded 2 AA Rosettes for Ravellos, the Parkway Hotel’s a la carte restaurant, an endorsement of the high quality dishes produced by Clive and his team.
Clive’s ambitions are quite simple. He says that he would eventually like to have his own restaurant, nothing too grand, just a small place where he can cook his own style of food and is a nice place for his diners to eat.