Sheikh's private chef takes post in Welsh manor
A former private chef to the Sheikh of Dubai has returned home to Wales to embark on a quest for his first Michelin star.
Jamie Tully, 28, has taken over as head chef at Caer Beris Manor Hotel in his home town of Builth Wells, looking to make his mark on the hotel's recently rebranded restaurant, Teulu.
Tully has cooked with Michelin-starred chef Simon Rogan and counts current mid-Wales-based culinary stars Gareth Ward, from Ynyshir Restaurant and Rooms near Machynlleth, and Nathan Davies, owner of SY23 in Aberystwyth, as friends and former colleagues.
The chef now hopes to secure a Michelin Star for his menu at Caer Beris Manor Hotel, where he worked as a commis chef in his early career.
After learning the ropes in establishments across Wales, England, Spain and Bulgaria, Tully cooked at ski chalets in Austria and France, a chateau in Gozo and on superyachts before becoming private chef to Sheikh Mohammed, ruler of Dubai and one of the world's richest men.
Tully also set up his own company, Culinary Genius Store, before deciding to come home to Wales after almost 10 years of globetrotting.
At Teulu, Tully has launched a 12-course taster menu, along with two- and three-course options. Taster evenings are £95pp with two- or three-course dining starting at £39.99. Guests will be offered an exclusive dining experience and stay from 2023, with packages starting at £350 per couple for dinner, overnight accommodation and breakfast. Major accommodation renovations are also planned to take place early next year.
The historic manor house, which was once the home of Lord Swansea, is now a country house hotel set in 18 acres of parkland, surrounded by the River Irfon.
"The art and science behind cooking has kept me curious and fascinated from a very young age. I take pride in working with finesse, precision and using my ingredients to their full potential," says Tully.
"I love using cuts of meat and vegetables, which are not well known, not regarded to be as tasty or as good quality and turning them into delicious food.
"I have been fortunate to eat in some incredible Michelin and rosette rated establishments, which is one of my favourite ways of learning about food and also keeping up with food fashion and trends."