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.
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.