Leigh’s inspiration for becoming a chef came from reading Marco Pierre White’s book, ‘White Heat’. Leigh said that it felt as if Marco was challenging me to give chef life a go, so he did and never looked back .
Leigh studied at college Meni Bangor for a year, but couldn’t wait to start working in a professional kitchen. He then left and went straight into full time employment at the age of 16. Leigh worked at the waterfront on Anglesey right on the sea front cooking the freshest seafood possible.
Eleven years on, Leigh is Head Chef at the Castle Hotel in Conwy, a 4AA Star, 2AA Rosette hotel. He prides himself in using quality local produce including Conwy mussels, Conwy Valley lamb and beef, barcut rose veal from Llangernyw, Edwards of Conwy sausages, Blas ar Fwyd cheese, Halen Mon sea salt and Parasellas of Conwy ice cream – the list is endless! With an abundance of quality local ingredients available, Leigh’s menu is always seasonal with minimal food miles!