Having started his career under the tutelage of Welshman Hywel Jones at the Manderin Oriental, a move to the 2 Michelin Star Square Restaurant saw him working with the legendary Philip Howard for 2 years.
Iain then had significant stints with Jean-Christophe Novelli and Chez Bruce which was followed by 2 years back with Hywel Jones at the 1 Michelin Star Pharmacy Restaurant.
Iain then became Head Chef at the iconic Launceston Place before being offered the chance to become Head Chef at Penny Hill Park under the mentorship of 2 Michelin Star Chef Michael Wignal.
Iain has a passion for game and wild produce and creates menus that intrigue the diner with traditional and modern dishes. Iain’s style of food is perfectly matched to our passion for food and wine matching that showcases our wine collection.
Iain’s goal is to establish this iconic Burges building as one of the very best restaurants in Wales.
Managing Director and Wine Director
Claire’s passion for food and wine was ignited by her husband Adam and together they have successfully redirected the business from a members club to a fine dining wine led restaurant.
Claire has over 8 years of experience at Park House and has organised hundreds of events ranging from business dinners to weddings to drinks parties. Her knowledge of the event industry is unparalleled and her great strength is that she is able to direct and suggest ideas whilst always keeping the customers main objective very much in sight.
Claire’s understands the needs, concerns and some times the worry that comes with organising high profile events and her ability to put customers at ease is one of her biggest assets. This alongside being discreet when working with some of the biggest names within the corporate and film world is something Claire prides herself on.
Having spent a number of years at university, in the UK and Canada, Oli entered the wine industry in 2013 after a spell travelling in South America.
In the last three years Oli has worked for a UK wine retailer, where he completed the WSET Advanced Level 3 certification, followed by a move to a large global winery business. He also was a part of the harvest team in 2014 for the Martín Codax winery in Galicia, Northern Spain. Consequently, he has a passion and knowledge for all things Albariño.
Oli loves to talk about wine with anyone and everyone and he is on hand to make sure you enjoy the best experience from the renowned Park House wine list.
Currently his specialist areas are Champagne and Sparkling wines, Spain, Portugal, and Italy.
Senior Sous Chef/Pastry Chef
Karl started his career under the tutelage of a French 3 rosette chef and it was in these 4 years that his passion for pastry developed.
Karl then moved to Dubai with the aim to gain a better understanding and knowledge of more exotic foods and the fragrant spices of his heritage that are used in middle eastern cuisine.
Three years ago Karl joined us at Park House we he has had the freedom to express and refine his patisserie work and incorporate what he learnt in the middle east into his desserts using classic French techniques.
The friendly voice of the Park House at the end of the phone, Daniel enjoys being an integral part of the customer or client experience from initial enquiry to event fruition, taking a real enjoyment from input at the ideas stage, during Handover and through to completion.
Having developed his skill set from service positions across the food industry, and in tandem, developing his understanding of the back house workings of a successful restaurant operation.
Dan honed his Passion for restaurant Marketing and communications as a Sales Co-coordinator for The 2 AA Rosette Clerkenwell London and Sister Restaurant – The Chancery London, and furthering his experience as The Sales Manager of Fine Dining Gastro Pub. the Britannia inn Victoria Park.