Introduce yourself...
Andrew Dudley, Head Chef, The Plume of Feathers
Q & A with chef Andrew Dudley
Where did you study? What's your CV?
Pibirlwyd Catering college Carmarthen. Les Sorbets Cullinary institute Noirmoitier, Le Vendee, France. I have worked in Hotel de France, Mortagne sue Sevre, France, Decourceys Cardiff, Laura Ashley LLangoed Hall Wales, Isle of Islay Scotland, Tong Village Yorkshire, Salcombe and many others.
What's your inspiration for dining at The Plume?
We take pub and traditional dishes and put our own spin and interpretation into them.
Stand out dish and drink to pair with it?
Our Hake rolled in pancetta with collard greens, ham hock mash and parsley sauce or our artichoke starter, paired with a Conde Valdemar Rioja Blanco from Spain.
Favourite ingredient from the land?
Wild garlic.
...and from the sea?
It has to be the hake.
Fantasy dinner guest? and why please...?
Father Christmas or the Easter bunny as I still believe.