Tim McDougall, Head Chef at the Llansantffraed Court Hotel

Sunday 12:30 Tim McDougall, Head Chef at the Llansantffraed Court Hotel.

Tim began his career at the 1 Michelin star and 3 Rosette Vineyard Hotel near Newbury as a college trainee and then as a Commis Chef. His next post was at the Lords of the Manor at Upper Slaughter in Gloucestershire, also a 1 Michelin star and 3 Rosette hotel. During his time there he held the posts of Chef de Partie and Junior Sous Chef where he covered all areas of the kitchen including the pastry section.

Tim’s next move was to Le Poussin at the Whitley Ridge Hotel in Brockenhurst, also a 1 Michelin star and 3 Rosette restaurant, as Junior Sous Chef. He then moved to Hartwell House Hotel in Aylesbury as Sous Chef in this 3 Rosette restaurant where he ran a kitchen brigade of eighteen.

In 2006 Tim moved to France and took up a post as Chef de Partie Poissons at the Chateau Belmont in Tours. He took the opportunity to work at the best restaurant in the area as Fish Chef under Jean Bardet. Here he cooked for Sir Roger Moore and Michael Caine and also learned to speak French.

Returning to the UK in March 2008 Tim worked at the Crown at the Celtic Manor. The restaurant was awarded 3 Rosettes in January 2009 which they retained. In 2012 the restaurant became Terry M Fine Dining with Tim as Head Chef.

Tim is now Head Chef at the Llansantffraed Court, a 4 star Country House Hotel and Restaurant. The restaurant prides itself on fine dining dishes cooked with top quality ingredients sourced from local quality producers. They also have their own walled kitchen garden in which they grow many of the fruit, vegetables, salads and herbs used in the kitchen. The kitchen garden is just a few yards from the kitchen so the term “Food Yards” sums up the freshest of ingredients.