Rydal Penrhos has added an accomplished Chef with years of top-level experience to its team, further consolidating a class-leading catering setup.
Food is something that is very dear in people’s hearts and minds and at Rydal Penrhos this attitude carries over to the way we approach the task of providing a modern twenty-first century education. Ensuring that all pupils enjoy a hearty, nutritious lunch can have considerable consequential benefits on pupils’ morale, attentiveness and performance that might ultimately make the difference in terms of an exam grade or match result. Combine this with the school’s event and facility hire opportunities and it is clear why providing a high standard of catering is such a strong priority.
In recent weeks, Rydal Penrhos has acquired a wealth of expertise and experience in the arrival of Chef Sue Leacy, an experienced professional who has worked in five-star hotels and exclusive standalone restaurants. This represents the latest positive development for Catering Manager Jonathan Stubbs’ superb team.
Over the course of an excellent career, Chef Leacy has led the opening of six new dining establishments to great success. From her time as a Chef De Partie at Bodysgallen Hall in Llandudno in the late 1990s, Sue has worked as Head Chef at several well-renowned locations in the North West and North Wales including Deganwy’s The Quay Hotel & Spa, Glan Conwy’s The Estuary and Manchester’s Revolution and The Midland Hotel.
In these roles Sue led talented teams while taking responsibility for matters including menus, suppliers, training and hygiene. She was also provided key guidance regarding the design and layout of the kitchens she worked in during periods of refurbishment and expansion.
Over the past eight years, Sue has contributed her talents to a range of prestigious establishments in Ireland, continuing to deliver luxurious dining experiences, keeping up with trends and evolutions in the culinary world while retaining key responsibility in areas of staffing and compliance.
Sue’s skills have resulted in acclaim and awards. A member of the Welsh team at the Culinary World Cup in Luxembourg, she achieved two gold medals and three silver medals. Further silverware followed at the Welsh National Trade Exhibition; her lamb dish was awarded a gold medal and best in class, to complement two bronze medals and three Certificates of Merit.
Aside from these competitions, Sue has also been recognised in print. During her time as Executive Head Chef at the five-star Druids Glen Hotel and Golf Resort in County Wicklow, Ireland, an article of Sue’s was published in TheTaste.ie, one of the country’s leading digital food, drink and travel magazines. She also had a regular editorial featuring a number of her own recipes in She, a national UK magazine.
Rydal Penrhos is delighted to welcome Chef Leacy to the team. If you would like to book our exceptional catering team for an event in one of our wonderful venues, then please contact firstname.lastname@example.org or visit our website.