There aren’t many tapas restaurants that can claim the accolade of having two AA Rosette’s… Carly Redger’s went to the one of few that can.

As the only Two AA Rosette tapas restaurant in North Wales, and recipient of four gold stars in the category of ‘Restaurant with Rooms’, Tŷ Castell truly is a unique eatery and inn.

A stone’s throw from Caernarfon Castle, and within easy reach to all the town’s shops and attractions, not to mention the Llŷn Peninsula and Snowdonia; Tŷ Castell is the perfect place to relax and enjoy a luxurious, North Walian atmosphere. Specialising in the best produce from Gwynedd, Wales and the world, Tŷ Castell offers breakfast and lunch, as well as fantastically presented afternoon teas and evening meals which are based on tapas and other inspirational ways of serving good food.

Dishes change by season and ingredients which, whenever possible, are locally sourced. For example, its Paella is made with Anglesey Crab, the Goat Cheese Bon Bons are made with Cwt Caws cheese and the coffee is blended in Dyffryn Nantlle. We met up with head chef, Robert Worgan, to learn a little more about this foodie gem.

Tell us a little bit about your background

I went to school in Bishops Castel on the Powys border. A lot of my training was in Ludlow, which is known for being a gastronomic hotspot.

I grew up in my father’s restaurant and knew from the age of eight, that I wanted to be a chef. When I was 15, I worked shifts at Gary Rhodes Restaurant, Rhodes 24, and Claud Bosi’s establishment, Hibiscus, which was a 2-star Michelin restaurant.

What makes Welsh cuisine so special?

The quality of our local produce. North Walian cuisine is special simply because its ingredients are so incredible – and they can literally be found on your doorstep.

Which local suppliers do you work with?
I work with Wavells Butchers in Caernarfon. With a strong emphasis on farm to fork, Wavells rears its own sheep and pigs. We also work with Ffrwythau DJ Fruit, our cheese is sourced from Cwt Caws in Anglesey, and Welsh goat meat is delivered to us from Welshpool.

What was your proudest accomplishment?
Firstly, becoming a dad and secondly, receiving two AA rosettes within nine months. I also competed on ‘Master Chef The Professionals’, which was pretty cool!

Do you have a signature dish?
I love cooking with fish, so any of my seafood dishes would make a lovely signature dish. I think that living by the coast inspires you to cook with those ingredients that can be found on your doorstep…

Who would you like to cook for? 
It wouldn’t be just one person. I would love to get all my family around a table and cook a big roast and make memories together.

On a day off, where do you like to go in North Wales?
I love taking my son to skim stones on the beach and taking him for an ice cream. In the evenings, I find myself often at Ty Glyndwr, as they have an amazing selection of Welsh spirits and beers.

What advice would you give to a cooking enthusiast?
I would always encourage those to learn from the best. Work your way up, ask questions and shadow some of the culinary greats in the industry. Don’t feel that you have to be the next Gordon Ramsay – just be yourself and cook from the heart.

Chef Robert looks forward to giving our readers a ‘Cofi’s’ welcome and a unique, special and memorable experience in Caernarfon and North Wales.

Tŷ Castell is located at 18 Stryd Fawr in Caernarfon and is open Monday through Saturday from 12pm – 9pm. For more information visit www.tycastell.cymru

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