Dining

Dan Andrée joined Penmaenuchaf as Head Chef in December 2024, bringing with him a passion for seasonal, ingredient-led cooking and a deep connection to the Welsh landscape.

Before taking the helm at Penmaenuchaf, Dan was Head Chef at Penmaenuchaf’s sister venue, Michelin-starred Beach House Restaurant in Oxwich, where he played a key role in maintaining the restaurant’s Michelin star while working alongside Chef Director Hywel Griffith.

His career began at The Priory in Wareham, followed by an apprenticeship at Springfield Hotel in Dorset, before honing his craft across a variety of gastro pubs and hotel kitchens. His dedication to his craft has earned him recognition as a semi-finalist in the UK National Chef of the Year 2024 and a finalist in Wales Chef of the Year 2023.

Inspired by the rugged beauty of North Wales, Dan’s approach to cooking is rooted in seasonality, sustainability, and a respect for the incredible produce available on his doorstep. Whether foraging in the hills or working closely with local farmers and fishermen, his menus are a true reflection of the land, with every dish telling a story of the region.

Our menu is inspired by our extraordinary location and the rich larder in North Wales. All our ingredients are of the highest quality and the best the season has to offer, and supplied by our local community of excellent producers alongside what we grow in our small kitchen garden.

As all our food is prepared freshly in the hotel, we can cater for most dietary requirements with notice. Please advise us of any dietary requirements and allergies when making your booking.