Our favourites from CODE’s ’30 under 30 in hospitality’ in 2022
Our cafe, Tide/Llanw, here at Halen Môn has been lucky enough to host not one but two of those named in this year ‘30 Under 30′ CODE hospitality list.
Both Sam Lomas, formerly of River Cottage, and Nick Rudge of The Jackdaw Conwy, joined us last summer to cook for some lucky diners in our tipi. Many will know Sam as resident chef here at Tide/Llanw when we first opened. If you’re interested in hearing more about our pop-up dinners with brilliant guest chefs, sign up to the mailing list here.
Sam Lomas – Head chef, Glebe House
Sam Lomas is currently charting his course Glebe House in Coly Valley, using produce from Glebe’s 15-acre smallholding to create dishes that draw crowds the country over. Cheshire-born Sam, 27, moved to the Devon countryside early, starting his career at the famous River Cottage, where he won the Rising Star Award in 2013. Stints at a popular bakery in Macclesfield followed, before he returned to nature, first cooking at Surf Tiree on a Hebridean island off the coast of Scotland, and then here at Tide Llanw Cafe at Halen Môn on the Isle of Anglesey, Wales. These experiences have undoubtedly formulated Sam’s approach to food and to experience, where at Glebe he is using ingredients cleverly, and playfully, to allow guests to feel connected to the fields that surround them.
We love Sam’s recipe for slow cooked courgette pasta.
Nick Rudge – Chef proprietor, The Jackdaw
Welsh chef Nick Rudge gained solid grounding in fine dining over seven years at The Fat Duck, where he rose to become Junior Sous Chef. Now back on home turf in Wales, he’s bringing this finesse into more accessible territory with his debut restaurant, The Jackdaw.
Tucked away above a bingo hall on Conwy High Street, it’s an unlikely spot for a destination restaurant but Rudge’s refined yet generous cooking is well worth a long journey. His talent is not going unnoticed and in October the chef was named The Good Food Guide’s Chef to Watch for 2022.