I am a cook from North Wales, championing the incredible produce Wales has to offer. Catch me at one of my pop ups, supper clubs or private dining event.

Which local producers do you source from?

I work with producers all over Wales, my vegetables often come from Tyddyn Teg in Caernafron, or Smithy Farm, based in Llandyrnog.

Do we need to make a reservation? If so how do we do this?

Message me on Instagram @NOVA_EATS_

Awards and Recognition

Selected to represent Wales at the 2026 Slow Food Terra Madre in Turin.

Social Media

@NOVA_EATS_

Check availability and book

Availiability and booking upon request.

Signature dishes or seasonal menu highlights

Spring Menu is a delight, expect to see lots of foraged produce woven into your food. Smoked beetroot tartare and magnolia. Custard tarts infused with gorse! The food sings of the seasons with countryside as my pantry.

Our sourcing story

Sometimes you have to leave a place to truly appreciate it. There’s no place like home, you sigh. For me, Wales travels with me wherever I go. I tell stories of a land where mountains meet the sea, where mysticism and folklore sit alongside the farmers who have shaped it for centuries. I’ve always felt proud. My way of sharing these stories and paying homage to the place I call home is through food. For me, putting Welsh lamb at the centre of the table honours the farmer who was up at 3am helping a ewe to deliver. Infusing a cream with the wild herbs that catch your nose on a coastal walk captures something of that landscape. Finishing a dish with delicate, pyramid-shaped salt crystals from the Menai Strait, brings back those freezing sea dips, that taste left on your lips. And luckily, we’re not short of extraordinary produce or the people behind it. They make my job easy.

Website

TBC

Address Summary

CONWY