|
EATDRINKSLEEP is the company that Charles Inkin set up in 2000 to bring to life the newly refurbished Felin Fach Griffin, near Brecon and Hay-on-Wye.
The name neatly sums up what we are about. Our modern version of a traditional inn feeds and waters the traveller before affording them the best night’s sleep they can remember.
We hope we have done it successfully at The Griffin and we think we now have teams who now do it just as well in Cornwall at The Gurnard's Head and The Old Coastguard. In fact, we ask them to do it better than anyone else anywhere.
Yet the stars of our show are the building that we love and work in, resilient yet welcoming, and the landscape in which it stands.
A landscape that draws favourable parallels with the west of Scotland or Ireland. A spiritual landscape that is at its best when the seasonal visitors have returned to their city lives.
|
|
|
|
Trained as a Chef at the world-famous Ballymaloe School under Darina Allen and, after working at the Michelin starred Shanks in Belfast, set up The Felin Fach Griffin.
He spent much of the summer of 1998 staying in Zennor. Like so many, he fell in love with the area and felt he had to return one day. He did so in March 2006.
|
|
|
Max Wilson
Max joined the team as Head Chef in June from our sister inn in Wales, The Felin Fach Griffin. He is experienced, talented and motivated by seasons and ingredients.
Long fans of EDS in Cornwall, Max, his wife Jo and dog Bjorn have found a place in The Gurnard's worthy of their many talents. We're excited by what they bring.
|
|
|
|
|
|
The Team
Our team in Treen is now led by Chris Curnow who has been with us here for five years rising effortlessly up through the ranks. At his right hand is long time EDS crewmate, Laura Barrett.
We try to employ locally and we are delighted not only by the service ethos of those who live in the area but also the broader hinterland that they so often bring. |
|
|
Edmund was brought up in Monmouthshire surrounded by a dairy herd and an immaculate kitchen garden, spending early summer holidays in Devon and Cornwall.
A career in London during his twenties took precedence over his love for food and wine but, on receipt of a P45 from a London bank in 2001, he joined forces with Charles. |
|
|