Our Chef

Clive is the chef half of Chef & Butcher Pubs Ltd, began Four Seasons Catering in February 2019.
He quickly established a strong reputation in South Wales, as an exceptional caterer. Having come through his most difficult time in 2020 through Covid, he’s now reached exactly where he wanted to be. His own pub, with quality food.

For more information please visit https://four-seasons-catering.co.uk

Our Butcher

Chris, our Butcher, runs a small, traditional  family butchers less than 5 minutes away from the pub. However, don’t be fooled by his modest description. Chris and the team are a multi-award winning shop, National Craft Butchers member, featuring in their March magazine focusing on all things Welsh, Hybu Cig Cymru (HCC for short) butchers club member and a Countryside Alliance Highly Commended Butcher, for his work supporting the local rural community.

Chris considers himself to be a traditional butcher with a modern outlook. He still selects all his meat based on 5 key fundamentals, of which the first two are non-negotiable!

Quality – Local – Breed – Age – Confirmation

Chris then hangs or dry ages all his meat until it’s ready to be butchered on site by his skilled team. Most producers only hang or age their beef, however, Chris believes that all meat benefits from this traditional process and the timings vary by species, breed and external fat covering. 

Chris is extremely passionate about the Butchery trade and local, sustainable sourcing of food and thankfully it’s an ethos that our Chef, Clive shares. Chris uses several small family owned wholesalers to source all his PGI qualified Welsh lamb and beef, and high welfare pork and poultry to ensure the supply chain is a small as possible, products have travelled less and the service still has the personal touch