Harry Paynter Roberts is a talented chef hailing from Conwy, North Wales. With a passion for culinary artistry, he has embarked on a remarkable journey in the world of gastronomy, working alongside some of the industry’s finest talents.

Harry’s culinary career began at the renowned Castle Hotel in Conwy, where he gained invaluable experience and honed his skills under the guidance of seasoned professionals. His time at the Castle Hotel instilled in him a deep appreciation for the art of cooking and ignited his desire to pursue a career in the culinary arts.

Seeking to expand his horizons and learn from the best, Harry joined the team at Manchester House, working alongside acclaimed chef Aiden Byrne. This experience allowed him to further refine his culinary techniques and develop a strong foundation in fine dining cuisine.

Eager to challenge himself and push the boundaries of his culinary capabilities, Harry joined the prestigious Moor Hall in Lancashire. As part of the team led by chef patron Mark Birchall, who holds two Michelin stars, Harry gained invaluable insights into the world of top-tier gastronomy. Working at Moor Hall exposed him to the highest standards of culinary excellence and fostered his growth as a chef.

For the past two years, Harry has been an integral part of the culinary team at The Vines at Carden, where he collaborates with renowned chefs Graham and Harri. At The Vines, Harry plays a crucial role in creating modern seasonal dishes that showcase the finest local ingredients. His dedication to sourcing the best products and his creativity in combining flavours result in unforgettable dining experiences for guests.

In addition to his work at The Vines, Harry is a proud member of the Junior Culinary Team. Representing Wales, he recently showcased his skills and talent at the Global Chef Final held in Abu Dhabi. This international competition provided him with an exceptional platform to demonstrate his culinary prowess on a global scale.