Llanvihangel Gobion
ABERGAVENNY
NP7 9AY
01873 840 414
With a background of working in some of the finest establishments locally and in London & Ireland, Wesley Harris is putting his energy, skills and knowledge into his own business.
In the past he has worked for Stephen Terry at The Hardwick, near Abergavenny, and until June 2010 he was Matt Tebbutt's Head Chef at The Foxhunter, at Nant-y-Deri. Wesley prides himself on using local and fresh produce to create a relaxing, fine dining experience.
Simon Andrews joined the team in August 2010 as General Manager. He is a real asset to the business and makes a huge contribution to the success of the restaurant. Our customers always comment on his friendly approach and his excellent service skills. Having managed his own business selling wine he brings a wealth of knowledge which assists in the writing of menus and helping our customers in understanding which wines to drink with which dishes. His role is all about managing the front of house which he does with great effect. If you follow us on twitter or have received promotional e-mails from us then it is safe to say that Simon will have initiated these, putting his social media skills to use.
Lyall Brown is the second chef and has been at The Charthouse since it opened for business in June 2010. He has worked at both The Foxhunter and The Walnut Tree and as such appreciates the standards that are expected within the relaxed fine dining atmosphere that The Charthouse offers. Lyall brings a great deal of passion to his job and demonstrates a real flair in assisting with the design of the menu and preparing & cooking the starter and dessert courses.
1996 – This is when I started my life in a kitchen, completing a Modern apprenticeship at Steve Molyneux‘s Black Bear in Bettws Newydd, Monmouthshire.
1998 – I moved to London, as I had the opportunity to work at The Oriental (Private Gentleman’s club) on Oxford Street.
I was employed here as a First Commis chef. It was here that I gained the understanding and the skills required to create classic French and British dishes.
2000 – I returned to the area I grew up in (Monmouthshire), to The Stone Mill at Rockfield. I worked here as a Sous Chef in the newly-established country restaurant, where I was assisting the head chef in creating local and seasonal fayre.
I had been at The Stone Mill for just under 2 years when I decided to take some time out to travel, enabling me to experience different cuisines & cultures and gain extra knowledge from what the world has to offer.
In late 2002 I came back from my travels and was offered a job as a Pastry Chef for The Hibernian Hotel in Kilkenny, Southern Ireland. Here I learned the skills to create some wonderful desserts that I still use today.
2003 – I was invited to move North with The Hibernian’s head chef to a new restaurant he was opening in Ballina, County Mayo. Ireland, where I became Pastry Sous Chef and gained more experience in creating desserts.
Late 2003 – I then moved back to my home county of Monmouthshire to take the position of Pastry Sous Chef at the award winning, The Bell at Skenfrith. I was given free rein to create exciting and imaginative dishes using produce from the kitchen garden and local suppliers.
2006 – I was offered a job by Stephen Terry at his restaurant in Abergavenny, The Hardwick. I took the position of Sous Chef. This was really the first time I can say I really learned anything from anyone. Previously I’d say that I had always been given free rein to learn my trade and was able to allow my creativity to shine through. But here, Stephen was more like a mentor.
It was at The Hardwick that I gained the skills required in a 21st century restaurant, and where finesse and attention to detail is key.
2007 – Stephen gave me the motivation and desire to run my own restaurant. It was during 2007 when I came across a ‘perfect’ opportunity in my home town of Monmouth, where I bought my very first restaurant, Twenty Four. This was a small restaurant of 24 covers but it enabled me to gain valued business experience and was also nice to gain some praise and recognition for the hard work I had put in over the last 11 years or so. Unfortunately after 12 successful months my business partner wanted to pull out of the industry, and the business was no longer viable.
Mid 2008 – After the closure of Twenty Four, I was devastated and at the time felt I had fallen out of love with cooking and no longer had the desire to continue in the industry. I took employment at my father’s joinery business, where I realised after a short time that food was my life and I wanted to get back into the kitchen.
Late 2008 – I was given the opportunity to work for Matt Tebbutt as his head chef at The Foxhunter Restaurant in Nantyderry. I spent almost 2 years there and within this time, my passion and enthusiasm returned and I quickly realised that I would only be truly happy again if I could run my own restaurant.
2010 – This is when the opportunity came to purchase the empty property of The Charthouse in Llanvihangel Gobion, Abergavenny. It is here that I want to offer a relaxed, informal dining experience that not just offers great food, but value for money.