Author: Ceri

Llanidloes restaurant responds to customer demand by opening at weekends

A popular, award-winning relaxed fine dining restaurant with rooms in a historic Mid Wales market town will be opening at weekends from Saturday, September 9 in response to customer demand.

Chartists 1770 at The Trewythen in Llanidloes, which has two AA rosettes and a four star Visit Wales grading, will now be open seven days a week. The restaurant is renowned for its fine cuisine using the best and freshest Welsh produce.

On Saturday evenings, from 6pm to 8.30pm, diners will be able to enjoy executive chef Jamie Tully and his team’s special three course à la carte menu in the restaurant.

At lunch times, from 12pm to 3pm, diners can choose from the à la carte menu or the light bites bar menu. Traditional afternoon teas, featuring home-baked cakes and pastries, are also served between 2.30pm and 5.30pm from Monday to Saturday.

On Sunday lunchtime, diners can choose from Chartists 1770’s three course à la carte menu as well as a traditional roast that will change each week. To avoid disappointment, diners can book in advance at .

The restaurant is now also taking bookings for Christmas parties.

Chartists 1770 buys its quality, local meat from Williams Family Butchers, located across the street in Llanidloes and sources seasonal ingredients as close to the town as possible.

“We are responding to customer demand by opening the restaurant at weekends when local people and visitors to the Llanidloes area are looking for a quality dining experience,” said executive chef Jamie Tully.

“We are looking forward to welcoming existing and new customers and we would particularly like to hear from clubs and groups who are visiting the region this autumn and winter.

“As a business we need to adapt to the changing hospitality market by providing a quality service to the people of Llanidloes and surrounding area. It’s a great time of the year to pay us a visit because the locally sourced Welsh Beef and Welsh Lamb are top quality and the season for hedgerow fruit foraging is in full swing.”

The restaurant also runs a steak night every Thursday, with the offering changing every week in terms of the steak cut and cooking style.

Chartists 1770 at The Trewythen has a proud record of training chefs and hospitality staff. It currently employs six apprentices in its kitchen and front of house teams, which is a priority for owner Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.

Located in a Grade ll listed building, Chartists 1770 at The Trewythen has a restaurant that seats 30 and seven uniquely designed bedrooms. There are only three other Mid Wales restaurants with rooms – 17 across the whole of Wales – that have achieved a four or five star rating from Visit Wales.

The Trewythen announced as a Finalist at The Cambrian Training Awards 2023

Nineteen finalists have been announced for the annual Apprenticeship, Employment
and Skills Awards organised by one of Wales’ top training companies.

The prestigious awards will be held at The Metropole Hotel & Spa, Llandrindod Wells
on May 17 and is a celebration of employers and learners from across Wales, who
have excelled in the work-based apprenticeship programmes delivered by Cambrian
Training Company.

Finalists for Foundation Apprentice of the Year Award are Jack Williams, bikes
officer and multi-skilled worker at Antur Waunfawr, Caernarfon, Katie Duffy, chef at
The Links at the Ashburnham Golf Club, Burry Port and Jason Taylor, frozen intakes
supervisor Kepak St Merryn, Merthyr Tydfil.

Apprentice of the Year Award finalists are: Gerwyn Llyr Williams, team manager at
Bryson Recycling’s Denbigh and Ruthin sites, Sabrina Germani, assistant manager
at Coffi Co, Cardiff, David Bennett, beef boning hall manager at Kepak St Merryn,
Merthyr Tydfil and Hannah May Riddell, assistant manager of Las Iguanas, Cardiff.
Finalists in the Outstanding Apprentice of the Year Award are Andrew Bennett, team
leader at Bryson Recycling’s Abergele site, Antony Ockwell, apprentice butcher at
Barratt’s Fine Meats, Rhoose and Diana Matos, purchasing assistant and Layla
Gibbons, food and beverage associate, who both work for The Celtic Collection,

Finalists for the Small Employer of the Year Award are The Trewythen Restaurant
with Rooms, Llanidloes and Gladstone’s Library, Hawarden. Alongside Claremont
Court Care Home, Newport and Antur Waunfawr, Caernarfon contesting the Medium
Employer of the Year Award; whilst the Large and Macro Employer of the Year
Awards finalists are Bryson Recycling (Wales), Colwyn Bay, The Celtic Collection,
Newport, Whitbread plc and Bodelwyddan Castle Hotel, Bodwelwyddan.

Faith O’Brien, Cambrian Training Company’s managing director, said: “As we
approach the graduation ceremony at the Metropole Hotel & Spa, I am both excited
and proud to host the awards.

“This is a time of great celebration, not just for the apprentices themselves but for
everyone who has had the privilege of being part of their journey.

“We gather to celebrate the dedication and commitment by individuals and
companies playing a crucial role in driving the economy forward and supporting the
apprenticeship programme here in Wales.”

The Apprenticeship Programme in Wales is funded by the Welsh Government with
support from the European Social Fund.

“A creative, fine-dining menu full of local and home-made produce”

The Trewythen in the pretty mid-Wales town of Llanidloes is a fine Grade 2 listed Georgian restaurant with rooms that’s been sensitively updated and maintained. This beautiful building with its equally impressive restaurant, Chartists 1770, named after a Chartist uprising in Llanidloes, is an apt setting for a meal that reflects the elegance and perennial appeal of the architecture.

Chef Jamie Tully may have worked with some of Wales most renowned chefs, such as Nathan Davies at SY23, but he has a style all his own. He and his team, many of whom are local and trained by Cambrian Training, have conjured a creative, fine-dining menu full of local and home-made produce.

We commenced with home-made griddle toasted breads with perfectly balanced home-made garlic and herb butter, followed by delightful amuse bouches, one of aromatic grilled fennel, the other of Jerk chicken from a family recipe, courtesy of a Jamaican friend, both on beds of cabbage and locally harvested wild garlic mayonnaise. The chicken’s spice and seasoning was staggeringly good, with a bit of heat, rich depth and a slight tang in its lovely crust. The mayo cool, gentle garlic with a buttery, almost edame flavour.
The soy glazed lamb ribs arrived next. Cooked perfectly, with most of the fat melted away leaving a glorious flavour, the meat fell off the bone. The reduced soy and lamb jus glaze was pitched just
right, being both sweet and sour with an umami kick. The Pantysgawn Goats Cheese was oh so creamy with a nutty, fresh taste that meshed well with the accompanying beetroot carpaccio’s sweet, coolness.
On to the mains. The Welsh PGI Beef Striploin arrived sliced, a perfect medium rare and melt-in-the mouth tender with a piece of short-rib for a bit of fat flavoured heaven. Adorned with finely cut fennel, sweetcorn, a turnip puree and beef jus, it was an impeccable medley of complimentary flavours – the satisfying beefyness, the slight anise of the fennel, the subtlety of the sweetcorn, the earthy puree and the rich, French influenced jus reduction – all in harmony. The baked celeriac was a nutty, oven baked delight with a rich deep hoisin-like plant based demi accented by more foraged wild garlic and served with al dente spring veg. As for the desserts, we could devote the whole review to them. We opted for the Chocolate Cremeux and the Teisen Mel. Both had the same ethos. A handful of top drawer, local, and if at all possible, home-made elements, expertly crafted, that sit unbelievably well with each other. The Cremeux’s rich, intense dark chocolate, sweet, crisp caramelised banana, bitter/sweet mocha ice cream and nutty caramel on the one hand.
A traditional Teisen Mel with a twist, on the other – a wonderfully light and delicious sponge cake made with local honey (from an apprentice’s uncle, no less), on a bed of home-made granola, a home-made honey ice-cream, garnished with honeycomb and contrasting with the sharpness of pink grapefruit. We also sampled the simple but stunning home-made rhubarb (grown locally) ice cream and the more savoury poppy seed ice cream with a delicate, fluffy creamy lemon cheesecake. All sublime. An honourable mention also to the gorgeous and completely home-made granola, yoghurt and rhubarb pot served at breakfast.

The dishes were full of flair and imagination and all were perfectly executed. As well as being technically spot on, Jamie clearly has an amazing palate – all the constituent flavours were beautifully balanced, with a degree of subtlety that allowed the core ingredients to shine. The vibe was relaxed and the surroundings lovely. The perfect weekend getaway.


Chartists 1770 at The Trewythen celebrates 4 gold stars for accommodation and 2 AA rosettes for culinary excellence

We are thrilled to announce that our restaurant with rooms in the heart of Mid Wales has just been awarded 4 AA gold stars for accommodation and two AA rosettes for the restaurant, Chartists 1770.

In order to achieve these prestigious rosettes, restaurants must be: ‘Excellent restaurants that aim for and achieve higher standards and better consistency.  A greater precision is apparent in the cooking, and there will be obvious attention to the selection of quality ingredients’ – states the awarding AA Hotel and Hospitality Services.

Many of our diners will know that over recent months our Executive Chef Jamie Tully and his team have been developing new menus and creating exciting seasonal dishes, as well as exclusive monthly 7-course taster menus.

Local and visiting patrons alike have been singing the praises of our recently refurbished restaurant with rooms, describing it to have: “Exceptional food and table service. The dining pods were warm and beautifully decorated for the occasion. The restaurant and bar staff are always very efficient and friendly. Their lunch and dinner menus are also delicious, very well planned, and executed. Fabulous!” (TripAdvisor, 2023)

Our Executive Chef Jamie said: “I am delighted to have been awarded 2 rosettes for Chartists 1770 at the Trewythen. I am extremely proud of the team I have around me, the kitchen and service staff have all supported my vision and direction for the restaurant. The majority of my team and the staff at Chartists 1770 are young people on work based apprenticeships, whom I have been working with for only 4 months, so to have achieved this as a team I am truly grateful and proud of all of them. The future is looking bright for us as we continue to develop our cuisine and style. I would also like to thank Arwyn Watkins OBE, for giving me this platform – without him none of this would be possible.”

Our award-winning restaurant, located in the historic town of Llanidloes, is open Monday – Friday for lunch and dinner as well as offering a 7-course tasting menu on the last Friday of every month. Our local, friendly team looks forward to welcoming you.

View our current menus HERE

March Tasting Offer 
Friday, 31st March
£259 per couple, enjoy a glass of bubbles on arrival, 7-course tasting menu, overnight stay and full Welsh breakfast 

Executive Chef Jamie Tully Announced as a Finalist at the National Chef of Wales 2023

The waiting is over for anxious chefs as the finalists are today announced for the National and Junior Chef of Wales competitions, the country’s two most prestigious culinary competitions.

The National Chef of Wales final will contested by nine chefs, including three finalists from last year’s competition. Robert Cave, head chefs at Rookery Hall Hotel, Crewe, Matthew Smith, chef lecturer at Cheshire South & West College and Wayne Barnard, senior chef de partie at Holm House Hotel, Penarth, will again contest the final.

Up against them in a high quality contest will be Dan Andree, head chef at Beach House Restaurant, Oxwich, Swansea; Jamie Tully, executive chef at Chartist 1770 at The Trewythen, Llanidloes; Sophie Rowe, chef de partie at Gaerwen Arms, Gaerwen, Anglesey; Matthew Owen, head chef at the Celtic Collection, Newport; David Williams, head chef at Cwm Gwendraeth, Llanelli and Dalton Weir, sous chef at The Cottage Loaf, Llandudno.

Dalton is bidding to complete the double by winning the Junior and National Chef of Wales titles in successive years.

The Junior Chef of Wales final will be contested by four chefs, including two of last year’s finalists. Falon Bailie, junior sous chef at Foyles of Glasbury and Katie Duffy, second chef at Llanelly House, Llanelli, will be competing against Oliver Herrington, demi chef de partie at Celtic Manor Resort, Newport and Abigail Williams, a student at Coleg y Cymoedd’s Nantgarw Campus.

The finals of both competitions, organised by The Culinary Association of Wales (CAW), will be held at the Welsh International Culinary Championships (WICC) from February 21-23, 2023 at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.

The National Chef of Wales final will take place on February 21 and 22 and Junior Chef of Wales final will take place on February 23. The awards dinner will be held on the evening of February 23 at The Imperial Hotel, Llandudno.

At stake in the National Chef of the Wales final is £500 for the winner, £300 for the runner-up and £200 for third place. The winner will also receive a set of engraved knives from Friedr Dick and £250 worth of Churchill products.

In the final, chefs must cook their own creative menu for a three course dinner for 12 people within five hours, using a majority of Welsh ingredients. Their starter must be suitable for vegans, the main course must use two different cuts of PGI Welsh Lamb and the dessert must feature seasonal fruits, an ice cream, chocolate and biscuit or tuille.

Members of the public will have a chance to sample the dishes cooked by the finalists on February 21 and 22 by booking a limited number of tickets for £15 each at , but hurry to avoid disappointment.

The Junior Chef of Wales winner will have a chance of a lifetime to attend the Worldchefs Congress 2024 in Singapore with CAW delegates.

He or she will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of engraved knives from Friedr Dick and products worth £100 from Churchill.

The finalists will cook their own creative menu for a three-course dinner for four people within three hours, again using mostly Welsh ingredients. Their starter must be a seafood/fish appetiser, main course must use one prime cut and one secondary cut of PGI Welsh Beef and dessert must be seasonal, feature one hot element and include chocolate.

The WICC’s main sponsor is Food and Drink Wales, the Welsh Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales and Grŵp Llandrillo Menai.

Arwyn Watkins, OBE, CAW president, said: “We are delighted with the high calibre of entries in both competitions and can’t wait to see these talented chefs in action in the finalists.

“The finals provide a fantastic platform to showcase their skills in Wales’ premier competitions for chefs.”

Tully appointed executive chef at four star Mid Wales restaurant with rooms

Globetrotting Jamie Tully has been appointed executive chef at a popular Mid Wales training restaurant with rooms just days after its four star grading by Visit Wales.

Tully has joined Chartists 1770 at The Trewythen in Llanidloes where he is working closely with head chef Paul Fox and four other chefs, including three apprentices.

One of his first jobs was to devise a mouth-watering Christmas menu which features traditional turkey as well as seasonal game dishes influenced by his trademark international flavours.

Tully joins the restaurant with rooms from Teulu Restaurant at Caer Beris Manor Hotel, Builth Wells, where he had rave reviews for his food. The owners reluctantly closed the restaurant last month due to spiralling energy costs.

Chartists 1770 at The Trewythen, which has seven en-suite bedrooms and a 50-cover restaurant, is owned by Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.

Aiming to establish itself as a food destination, the business is developing apprentices to become the next generation of chefs and front of house staff for the hospitality industry.

“My focus at Chartists 1770 is to cook great food using the best seasonal, Welsh ingredients to create a casual, gastro style dining experience,” said Tully, who is originally from Builth Wells. “Our new menu offers refined Christmas food with turkey and a selection of game – venison, duck and rabbit.

“Customers can expect the same international flavours that were so popular at Teulu Restaurant and which offer something completely different to any other restaurants in the area.

“There is so much potential at Chartists 1770 which is the perfect environment for my food. I am looking forward to working with Paul to pass on our knowledge to inspire and mould the apprentices who all seem keen and excited which is great for everyone.

“The four star restaurant with rooms grading is great, as we are one of only 17 across the whole of Wales. The next step is to let our food do the talking and if awards come, then that will be great.”

Future plans by Tully, who has cooked for the super-rich and famous around the globe, include a taster menu for private dining events in four outdoor dining pods at Chartists 1770, with the food cooked over a charcoal barbecue.

Arwyn Watkins, OBE, Cambrian Training Company’s managing director, said: “Jamie has expressed what he wants to achieve now he is back home in Mid Wales and I am more than happy to provide a platform for him to deliver that ambition and take Chartists 1770 to the next level.

“Hopefully, he will inspire our apprentices with the skills and knowledge he has gained whilst working in different countries around the world. He joins a talented team whose hard work and attention to detail helped secure the four star grading for Chartists 1770 at the Trewythen.”

The restaurant is open from Monday to Friday, 12pm to 2.30pm for lunch and from 6pm to 8.30pm for dinner, while the rooms are open seven days a week. To book a table HERE

New Christmas menu has launched – take a look HERE

Llanidloes training restaurant with rooms celebrates four star grading

The owners and staff at a popular training restaurant with rooms in a historic Mid Wales market town are celebrating after being awarded a four star grading by Visit Wales.

Chartists 1770 at The Trewythen in Llanidloes received the positive news following an inspection of the town centre business, which opened in May last year, by Jeff Clapham, quality development manager for Visit Wales’ quality assurance team.

There are only three other Mid Wales restaurants with rooms – 17 across the whole of Wales – that have achieved a four or five star rating.

Chartists 1770 at The Trewythen, which has seven en-suite bedrooms and a 50-cover restaurant, focuses on developing apprentices to become the next generation of chefs and front of house staff for the hospitality industry.

The business is owned by Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.

In his quality assessment report, Mr Clapham praises the attention to detail and quality of the bedrooms and bathrooms and describes the standard of housekeeping as “really excellent”.

The “professional” booking procedure via the business’ easy to use website and the comfort of the restaurant and public areas are also commended.

“The cuisine overall is inventive, highlights local produce, a real sense of place and maximises humble ingredients to show their flavour and characteristics,” adds the report.

Arwyn Watkins, OBE, managing director of Cambrian Training Company, said: “We are delighted to receive the four star grading which is a reward for all the hard work and attention to detail by our staff.

“Hopefully, this grading will put Chartists 1770 at the Trewythen, Llanidloes and Mid Wales on the map and open the business to a much wider audience. It shows what can be achieved with investment and hard work by talented staff.”

Val Hawkins, chief executive of MWT Cymru, which represents more than 600 tourism and hospitality businesses across Powys, Ceredigion and Southern Snowdonia, congratulated the business.

“It’s fantastic news for Arwyn and his staff at Chartists 1770 at the Trewythen that the high standard of the restaurant and accommodation has been recognised by the Visit Wales grading which supports Mid Wales’ growing reputation as a food destination.

“The business has been rewarded for its investment not only in the property but also the apprentices it employs, which is so important to the future of the hospitality industry.”

Head chef Paul Fox leads a team of talented apprentices at Chartists 1770 at the Trewythen. The restaurant, which includes four outdoor dining pods, is open from Monday to Friday, 11.30am – 2.30pm for lunch and 5.30pm to 8.30pm for dinner, while the rooms are open seven days a week. To book a table go to .

Chartists 1770 at The Trewythen – named after the famous Chartist riot in Llanidloes in 1839 and the date the property was built – is keen to play its part in establishing Llanidloes, the first town on the River Severn, as a popular tourist destination at the gateway to the Cambrian Mountains.

New Autumn menu launches at The Trewythen

It’s getting chilly and the evenings are getting darker earlier – Autumn is definitely here which calls for some new hearty seasonal dishes, The Trewythen have just launched a new Autumn menu, here’s what to expect!

The new Autumn menu features a range of seasonal ‘Autumn Plates’ to accompany our popular Small & Large Plates.

We still have our beautiful Andy’s Bread selection with butter & olives and our small plate of Potato Bravas with spicy tomato sauce, our large plate favorites, Pork Tomahawk & Pan Fried Fillet of Sea Bass also remain on the menu, they will now accompany a selectin of seasonal Autumn Plates of Welsh Beef Ribs served with creamed potatoes, glazed carrots and tender stem broccoli & Stuffed Red Peppers.

Our Autumn menu is available  Monday – Friday 5pm-8:30pm

Book a table online HERE
Or give the team a call on – 01686 411333