Bringing the adventure to life
From the expert chefs who create our menus, to our friendly hosts who deliver a service to remember. Meet some of the chefs who’ll bring your adventure to life.
Bev Jones
Bev’s specialties include lighter starter dishes and small appetisers that leave you wanting more. She loves creating seafood dishes and her seafood pasta in a rich tomato and garlic sauce, topped with crevettes, is a firm favourite.
She was head chef at the Chartwells and Caterlink school catering companies as well as chef de partie at the famed Sea Shanty Café in Trearddur Bay. Bev prepared innovative local and seasonal specialties and developed tasty new options based on customer feedback. She led on ensuring the quality and presentation of the food prepared by her team.
Tony Eveleigh
Fresh fish and succulent meats accompanied by delicious sauces are Tony’s specialities. His most popular dish is his Welsh herb-crusted rack of lamb served with roasted fondant potatoes, buttered asparagus and a garlic, rosemary and redcurrant jus.
His career has seen him cooking for more than a few famous faces. While working at The Beach House in Marbella, Tony cooked for the celebrity chef Anthony Worrall Thompson. He was also head chef at Le Monde in Cardiff, where his customers included the Welsh, Kiwi, Australian, Argentinian and South African rugby sides.
Scott Manley
Scott’s specialities include classic seafood dishes. His mouth-watering Dover sole a la meunière and richly flavoured bouillabaisse is a big hit with customers.
He was head grill chef at La Fosse in Penarth, serving meats seared to perfection for up to 200 diners at a time. He’s also cooked on the busy fish and meat grill at Le Monde. Scott has cooked on long-distance trains for 11 years and has always taken a leading role in introducing tasty new options for customers to enjoy, making their journeys that extra bit special.
Rhys Griffiths
Hearty hot food to go, including full-flavoured pies and soups are Rhys’s speciality. He’s passionate about Italian cuisine and enjoys putting his own take on that classic pasta dish, Spaghetti Carbonara.
He worked at the Ty Mawr hotel restaurant in Lisvane, creating innovative menus using fresh, seasonal ingredients that could be picked from the hotel’s allotment. Rhys manged a team of over 50 staff at Asian cuisine chain Wagamama and has also worked at The Ivy, a luxury dining favourite in the heart of Cardiff.
Paul King
Paul specialities include tender grilled meats, cooked to perfection, just the way his customers like them. A keen baker, his freshly made soda bread is best enjoyed straight out of the oven.
He spent 22 years working as a chef on cruise ships, creating appetising starters, indulgent mains and yummy deserts for passengers enjoying the trip of a lifetime. He also honed his skills in the busy kitchens of several hotels and restaurants, working in a variety of different roles.
