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A £1m facelift has landed an Anglesey restaurant with rooms with a five star rating from tourism body Visit Wales.
It means that, just a few weeks after their arrival at Trearddur Bay's Seacroft, manager Neil Christian Heaven and chef Mark Peters already have a benchmark of high standards to maintain.
Neil - who was first asked to move to Anglesey a few years ago but reluctantly had to refuse - is now delighted to be taking over the reins at such a challenging time.
He had no hesitation in leaping at the chance to put his stamp on Seacroft, which has six bedrooms.
"A few years ago I had the chance to come to North Wales but the children were settled at school, it would have been wrong to uproot them," said the dad-of-two.
"Now, they are a little older and it roughly coincides with their move to secondary school. It's a fantastic location and the hotel has such potential.
"With a high recommendation from Visit Wales already, we're determined to keep standards up and turn it into one of the most impressive destinations in the region."
Helping him do that is chef Mark Peters, whose career pedigree includes working in New Zealand, Jersey and in the kitchens of top chef Marco Pierre White.
Originally from South Wales, Mark is not short on experience, having been a chef for 17 years.
"I've enjoyed travelling in Britain and around the world, learning different styles of cooking, but with a family now, it's good to be based in one place. And this is a fantastic opportunity, a quality hotel and a beautiful area in which to live and work."
The Seacroft menu promises a range of seasonally changing dishes made with freshest ingredients, locally sourced wherever possible.
"Game features strongly at the moment, it's the game season and some of the meats are deliciously succulent," said Mark.
Signature dishes include rabbit with roasted cherry tomatoes and celariac chips, rolled stuffed rib-roast with root vegetables, partridge, game gravy, crouton salad and thyme dressing.
Mark is hopeful they will eventually be able to grow vegetables for the kitchen in the hotel garden.
"There's a small area we could perhaps use, particularly in summer, which would be great for herbs and salad vegetables."
Neil is keen to offer as wide ranging a service as possible.
"We're here to cater for local people as well as visitors to the region. We have a pub bar area in which we serve first rate, traditional home-cooking, as well as the a la carte restaurant. We've even got our own pizza service!"
Chef Elan Jenkins, whom Neil recruited from Liverpool, is the pizza specialist.
"I've worked with Elan before and his pizzas are renowned; as good as any you'll find in Italy. He rolls all his own dough and prepares a variety of specialised toppings. They're already a hit locally; people have been travelling over from Beaumaris to try them.
"They're so popular we've begun a takeaway service. We don't deliver, but customers are welcome to order and pick up a pizza to enjoy at home."
Seacroft, Ravenspoint Road, Trearddur Bay, Anglesey, 01407 860348
Competition
Win a family Sunday lunch for up to 12 people at Seacroft, including a bottle of wine and children's drinks, and worth up to £250.
For your chance to win just answer: Where is Seacroft?
Answers on a postcard please with your name, address and day-time phone number by December 22 to Sarah Batley, Seacroft competition, Daily Post, Vale Road, Llandudno Junction, Conwy, LL31 9ZD.
Prize must be taken before February 1, 2009, and entrants may be contacted by the company.
Hi we visited the seacroft at easter weekend we where camping . It was absolutely fantantastic.We would recommend to go there. We will be back next year with out a doubt or if not before. The food was excellent plus the outdoor space was great & the decor.…
comment by DIANE HUNT - 15/04/2009 12:54