Dylan’s Restaurants – in Menai Bridge, Anglesey and Criccieth, Gwynedd – have fast become favourites for their local seafood, great pizza and wonderful breads. Set up by four men with a love of good food and service, we are always impressed by their attention to detail, from amazing interior design to beautiful menus. Both eateries are right on the seafront, too, reminding us where our food has come from and why the North Wales coast is such an amazing place to live.
Before opening the first Dylan’s, Robin, one of the founders, had a famous vintage clothes shop in Leeds, amongst many other things. Here we talk about where a restaurateur goes out to eat and what he thinks is the most underused ingredient.
WHAT WAS YOUR FIRST JOB?
Pork pie packer
WHO TAUGHT YOU TO LOVE FOOD?
My granddad – Tom
WHAT DID YOU HAVE FOR BREAKFAST? Muesli
WHAT’S THE HARDEST THING ABOUT OPENING YOUR OWN RESTAURANT?
Only 24 hours in a day!
WHAT’S YOUR FAVOURITE SEASON?
Spring – growth, birth, rebirth
WHAT DO YOU EAT WHEN YOU GET HOME AFTER A LONG DAY (OR NIGHT) AT WORK?
Bread – sourdough pain de campagne and a nice piece of mature stilton
DESCRIBE WALES IN FIVE WORDS
Wild, wonderful, wet, windy and wistful
WHAT MAKES THE DIFFERENCE BETWEEN A GOOD PLATE OF FOOD AND AN AMAZING ONE?
Attention to detail
WHAT’S YOUR FAVOURITE SMELL?
Warm soil after the rain
WHERE DO YOU GO OUT TO EAT?
Sosban in Menai Bridge
MOST UNDERUSED INGREDIENT?
For menus, bookings and location info, check out the Dylan’s website.