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 include:
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.
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.
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.
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.
Head Chef Ian Hughes has worked at The Beaufort Park Hotel for a successful eighteen 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 Jason Jones has recently joined the team at The Beaufort Park Hotel. Jason trained at Llandrillo College and after completing his catering course successfully in 1987 he secured a job at Bodysgallen Hall, Llandudno as Pastry Chef.
Jason furthered his career by holding positions as Sous Chef and Head Chef at The Boat near Overton and also Rossett Hall Hotel. After gaining experience within those roles Jason went on to become Head Chef for a period of 10 years at Ruthin Castle Hotel. Jason began his role at the Beaufort Park Hotel at the end of 2012 and he is looking forward to working with Head Chef, Ian Hughes and his team in creating new and exciting menus and maintaining the high standard in cuisine within the hotel and the Arches Bar. We would like to welcome Jason to the team and wish him every success within his role.