Orchard Restaurant Overview
- We use Local Produce
- Welsh Breakfasts
- Light Lunches
- Fine Dining
- Open for Hotel Guests & Non-Residents
The Orchard Restaurant
Sit back, relax and enjoy!
The Orchard Restaurant is a relaxed, inviting restaurant, open to hotel guests and non-residents for traditional Welsh breakfasts, light lunches and fine dining each evening.
Sit back and unwind while our Head Chef and his award winning team create a mouth-watering feast especially for you. Here at the Beaufort Park Hotel we are committed to using only the finest, freshest, locally sourced ingredients where possible.
We know that quality tastes good so why not join us for our popular Sunday Carvery. Enjoy the finery of a homemade Sunday Roast prepared for your enjoyment.
Orchard Restaurant Menu Downloads
» Main Menu - PDF
» Sunday Carvery Lunch Menu - PDF
Local Produce
We understand the need for keeping it local!
Using local suppliers and produce is important to us. We understand that by using local suppliers we are reducing food miles and the effect this has on our environment.
As well as trying to buy local produce, buying food when it is in season really adds to the benefits, both the freshness but more importantly the flavour!
Our local Suppliers:
Jones Price & Sons
We are an established family wholesale fruit and vegetable business based in Mold, North Wales. The business is now owned by grandson Simon, who has expanded into the retail sector over the last 10 years, now successfully combining a thriving wholesale trade with retail shops in Mold and Buckley.
Wynne Williams
In 1933 Wynne Williams started up her own small abattoir and butcher’s shop in Northop near Flint. 75 years later her grandson Richard and his business partner Julian have grown to be the largest independent butchers in the North West.
Llandudno Smokery
Located just 40 miles away, Llandudno Smokery provides and supplies fresh fish, shellfish, game and poultry throughout North Wales. Smoked products are extra special as the finest Welsh oak is used to smoke the fish.
“25 years of experience has taught us how to source the freshest and best quality products for supply to our extensive customer list, which includes many of the best hotels and restaurants in the region.”
Anne’s Patisserie
Anne's Patisserie was first established in November 2003, born out of our passion for quality patisserie and celebration cakes. They started the business from their three bedroom semi in Bryn-y-Baal Mold, North Wales. Now having twenty five years experience producing great tasting desserts and cakes they supply to some of the best hotels and restaurants in Britain.
Chef Bio's
Head Chef – Ian Hughes
Head Chef Ian Hughes has worked at The Beaufort Park Hotel for a successful fourteen years. Ian began his career at Chester’s Post House hotel where he trained for five years. After this Ian secured a job at Hoole Hall Hotel adding to his experiences for a further two years.
The Queen’s Hotel Chester was the place of Ian’s first head chef position working there for four years. He then decided to return to the Post House as Head Chef. Finally Ian secured the roll of Head Chef at Beaufort Park Hotel were he continues to lead his brigade of seven chefs to new culinary heights.
Sous Chef – Luke Anderson
Luke commenced his successful catering career in 1997 where he worked for a glamorous Casino and attended catering college once a week. His career has grown rapidly from here having worked for many coveted restaurants. A real highlight of his career was working for a 5 star cruise ship. After relocating from London Luke has joined the team at The Beaufort Park Hotel as sous chef working with Ian to continually create inventive tasty dishes.