Daniel

Dan's classic cookery put his Caenarfon restaurant on the map and into the Michelin guide.

"I've worked at Plastina for around about eight years now. The ethos of a restaurant is all about local seasonal produce. I'd say that 90% of the ingredients we use are Welsh. My mum was a cooking teacher, but growing up, I really didn't know what I wanted to do. And then I went off to university. I was doing music and theatre and media. When I was home for holidays, I would step back in the kitchen and that's when I would realise that it was a chef I wanted to be. But I think it has helped me put a theatrical spin on food. There's a couple of dishes on my menu that are fun and are playful and hopefully one of them will be good enough for the banquet."