Staff

Graham has been there and done it - he joined Brunning and Price many years ago as a chef, and was the head chef at the Pant for six years before going front of house there as joint manager with Lindsey. He looked after Pen-y-Bryn between 2002 and 2010 before embracing a new challenge at Glasfryn. Graham has been teaching himself the electric guitar for a number of years now, and has finally mastered Slayer's seminal thrash metal classic "Spill The Blood".

As soon as Sheena walked through the door it was as if she had been there for years, she fitted in so well. Sheena never stops working, to the extent to which it is difficult to get her to sit down at the end of a shift, and is universally popular thanks to her warm and sunny personality.

Adam is an all round sportsman and specifically, a keen skier and snow boarder. He has recently returned from the slopes where he was restaurant manager at the Crystal restaurant in the French Alps. He started his life off with B&P as a casual member of staff at Glasfryn, but we soon saw his potential and brought him on board the roving management team. Adam loves his wines and his ales, so no doubt he’ll go far.

Richard has passed this way before, having been an assistant manager at the Dysart before leaving to pursue a career in golf. He also kept his hand in with some fine dining establishments in Leeds and Nottingham, but much prefers the relaxed ambience of B & P, so we're glad to have him back in the fold. He'll be in keen demand as a team-mate on company golf days, and would like it to be known that he is open to bribery.

Bevvers has been at Glasfryn since the early days, interrupted by a spell in a Health Studio, waxing and buffing, but now she waxes and buffs tables, which is much more amenable. Bev has a sunny character and a ready smile, and great strengh of character (she goes out with one of our regulars, Simon).

Aka ‘Papa’. Believe it or not, Carlo started as a silver-service waiter in 1956, and worked at the Grosvenor Arms, Aldford in the 1960’s under Ted Roberts. Carlo looks fifteen years younger than his actual age, thanks to red wine, olive oil, washing his face in lemon juice, and later in life, marrying a blonde. Click here to read more about the life and times of Carlo.

Richard left Uni with a degree in Software Engineering, and joined us as a temporary part timer in 2002, when he was but a lad. He is legendary in his organisation of the floor, and keeps the rest of us on the straight and narrow. He is a staunch Man united fan, and loves to play five a side once a week, which helps to keep him reed-slim.

Debbie is married to manager Graham. and has worked alongside him both at Pen y Bryn, and now at Glasfryn. Debs actually has worked front of house in a number of B & P pubs, and knows the ropes inside out. She is a ray of sunshine and works like a trooper.

Hannah joined us from a local pub in May 2009, and has proved to be a hard working, reliable, always-ready-to-help-us-out kinda gal. They're the best sort. Hannah is a keen horse woman, has her own stallion, and her role model is Katie Price, not because of the horses, but her love of all things pink.

Was the second chef at the Michelin-starred Chester Grosvenor, but his cooking has definitely improved. Tim previously headed-up the Corn Mill kitchens with considerable aplomb, and is a keen supporter of dear old Ipswich Town, although he himself has been very successful in his career. Known, respectfully, as potatoe head, because he has a head shaped like an aubergine, only we can’t spell aubergine.

Neil has also been at the Glasfryn since the opening, and shares with Jason an illustrious student history, having been awarded "Best all-round student" for two years in a row at his catering college. Known affectionally as 'Nelly' to all and sundry, he is a bit of a foodie, so his hobby is his work.

Like Neil, Jason had also been the student of the year at his college, and joined us in 1998 with nine year's experience under his belt. He was initially a roving chef for the company before joining the Grosvenor Arms kitchen crew. He has been at the Glasfryn since we opened in1999, and is married with two young children.

Lee is normally a very quiet member of the crew, although we suspect that on the quiet he is a bit of a lad. He has been with us since 2000, when he started as a Kitchen Porter, but he has since taken The Kitchen Plunge. He is known as "Bus", but no-one will say why, so assume it’s rude.

Tim is a quiet and is our resident silent assassin, getting on with his work efficiently, without anyone knowing he is even there (a breath of fresh air you may think for a chef). Tim is a local lad, living with his Girlfriend in Northop. He is a keen runner, or so he tells us, and enjoys the odd beer or two with friends on his nights off from the Kitchen. Still very much learning his trade, Tim is eager to succeed within the bright lights of Glasfryn.

Josh has worked for us since early 2010. He earnt his spurs at the George and Dragon in Tarvin before coming to us. He loves his football, has a keen interest in martial arts and like all boys, just loves his beer and social life.

James has worked here since 2007 as kitchen porter, but has recently been entrusted with the commis end of the kitchen. James has spent the last couple of years training to be a joiner, of which he has finally qualified, so now he has two strings to his bow. Like all young men of his age he has a passion for rugby, an avid Welsh fan, music and a pretty darn good social of life!, He is a extremely hard working and personable young man, we love him dearly!

Gary joined us in 2002 straight from leaving school and has since become a Glasfryn legend….. Out of work Gary has a busy life supporting Manchester United at every game both home and away, as well as going to gigs – Gary is a bit of a rock ‘n’ roll / indie type, which is evident from his hair… and as a big fan of Oasis he likes to look up Liam Gallagher’s cool clothes on the web and don the same outfit…

Paul took over the garden in a fairly raw state, soon after we opened, and has steadily been planting beds, hedges and climbers ever since – at the last count we had some twenty-eight climbing plants around the building, but as with all things gardening, patience is the key. As each year goes by, the trees get bigger, the garden fills out, the climbers climb and the building softens. Soon, of course, we’ll have to start cutting it all back.