Our Chef

Our Chef, Sion Stephen, whose first name is pronounced Shaun, is passionate about seasonal cooking and working with what’s fresh and locally available.

With more than 12 years of professional cooking under his belt, at a range of top local restaurants and hotels, we’re delighted to have him with us.

When you book a special occasion with us you’ll get to meet Sion to chat about what you want. We’re pleased to say that he is very approachable – unlike some famous Chefs! After your chat, Sion will put together a menu which exactly meets your food tastes and budget.

We asked him some quick fire questions so you can learn a bit more about him,

Quick Fire Questions

When did you start cooking?

My first experience of cooking was when I was 8 years old, cooking at home with my Nan.  I know from that moment that I wanted to be a chef.

What was your first job?

I started straight from school in The Great House, in Laleston near Bridgend.  I was working under Head Chef Richard Davies, who went on to apprentice with Gordon Ramsey and is currently Head Chef at the prestigious Epicure at the Celtic Manor Resort.

What is your food style?

I was traditionally trained, in work and through college, but I also like to use modern techniques and styles which I pick up from watching great chefs in action.

What’s your favourite TV programme?

It will come as no surprise that I love watching cooking programmes.  My favourite is The Great British Menu.

What do you enjoy cooking the most?

I have a real sweet tooth, so I would say pastries and desserts.  It’s also the food I first started out cooking.

Which chefs particularly inspire you?

To be honest, it changes.  I’m currently inspired by Tommy Banks who is the youngest chef in the UK to hold 2 Michelin Stars.  He’s self-taught and cooking great food at his family’s restaurant in Yorkshire.

What excites you most about cooking at Llwyn Country House?

At Llwyn Country House I have started with a blank canvas and it’s great to be able to work with fantastic local produce and create menus that I’m going to love cooking.  It’s an opportunity to express myself in food, to experiment a bit. The most exciting thing, however, is to be working directly with our guests, ensuring I deliver food which makes their experience with us something truly special.

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