Ross Cooper Senior Sous Chef, St. Pierre Marriott Hotel & Country Club

Ross’s interest in food began at Bedwas Comprehensive School where his teacher Mrs Rivers let him run the kitchen for parent’s evenings. His late grandmother was his inspiration. She was a great family cook and made the most amazing pasties.

After leaving school he joined The Celtic Manor Resort as a trainee chef. In fourteen years he worked his way up the ranks and through the kitchens before becoming Sous Chef in the Olive Tree Restaurant.

Looking for a fresh challenge Ross took up the post of Senior Sous Chef at St. Pierre Marriott Hotel and Country Club. Here he uses his skills to bring the best possible dining experience to their guests.

When asked about his style of cooking, Ross says that Modern British best sums up his style. He likes to cook poultry, always using the whole of the bird to maximise flavour and texture and to eliminate waste, something he is very keen on. He is inspired by quality local produce with strong, bold flavours.

In conversation Ross says that he is particularly fond of preparing dishes for afternoon tea. He believes that it is a special meal and great for a family get together or a group of friends meeting up. If you are thinking of cucumber sandwiches and buttered scones think again, this is Afternoon Tea with a twist. The most important thing for Ross is that everything must be handmade and is. How about Bourbon biscuits together with Earl Grey Tea Panna Cotta? Not what you would normally expect at Afternoon Tea. Or perhaps mini pork pies with pastry that just melts in your mouth. The mix of goodies changes regularly so no guarantees as to what you will find in your individual picnic hamper.