Grady has been a teacher and consultant and product development chef, with his most current project being Bodloni
He started his career as a dishwasher in Sheffield at the age of 14, followed by a three years at the 5 star Hyde Park Hotel in Knightsbridge (now the Mandarin Oriental)
Grady then worked in the US for the next 16 years including work in Hong Kong, Paris and Sicily. His last 6 years in the US were spent teaching the Culinary Arts at Le Cordon Bleu in Los Angeles.
Grady has been in Cardiff for the past 10 years and as Head Chef achieved 3 Rosettes at Le Gallois restaurant.
We had the pleasure of hosting Grady at 'The Common' held at The Washington Buildings. His Trio of dinners all sold out.
It is a joy to have him launch with a seafood pop up at Penarth Pier Pavillion.
"This series of dinners will be served in the family style - Long tables where the food is served on platters for each party. I hosted these dinners in Los Angeles on a regular basis and they garnered a good following.The idea is to create a fun, communal atmosphere with a strong emphasis on powerful seasonal flavours. Here’s to celebrating the bounty of ingredients available on our doorstep and slightly beyond."
Tea upon Arrival
Shot of Bodloni soup with buckwheat's (Vegan/Wheat Free)
Lightly cured mackerel with salsa, chickpea guacamole and emulsion (Pescatarian/Wheat Free)
Steamed pollock with beetroot crust, leek marmalade, mushrooms and corn pulp (Pescatarian/Wheat Free)
Stone fruits baked with honey and aromats (Vegan/Wheat Free)
All vegetables are Organic and Welsh.