Chef Sion Sion

My cooking is a celebration of exceptional produce, bold flavours and the experiences I’ve gathered throughout my career—from the incredible meat and seafood of Scotland to the vibrant flavours of the Caribbean For me, great food starts with exceptional ingredients, the seasons and a genuine love of cooking for people. My style is rooted in modern British cuisine, celebrating the incredible meat, seafood and produce available in Scotland, while bringing influences from my experience cooking across the UK and the Caribbean.

My career has taken me from award-winning and Michelin-starred kitchens to luxury hotels and Head Chef positions. I studied Professional Cookery at Llandrillo College and was selected for the Junior Welsh Culinary Team, before going on to work in kitchens including Pollen Street Social in Mayfair, Hotel du Vin Glasgow, Six by Nico and Tiffany’s Steakhouse. I also had the opportunity to move to the Caribbean as Head Chef at The Liming, a small luxury 5-star hotel on the island of Bequia, an experience that introduced another dimension to my cooking and appreciation for fresh seafood, vibrant flavours and local produce.

I love taking familiar dishes and giving them an unexpected twist, combining flavours and ingredients that guests might not naturally put together. Whether I’m creating an elegant fine-dining menu, a relaxed dinner party or something hearty and comforting, my approach remains the same: use outstanding seasonal ingredients, cook them with care and technique, and create food that looks beautiful and tastes even better.

Throughout my career I’ve also had the privilege of cooking for high-profile guests including Mel Gibson and footballers Aaron Ramsey, Joe Hart and Michael Owen, as well as being part of the catering team for the NATO Summit at Celtic Manor, attended by world leaders including Barack Obama. These experiences have taught me the importance of attention to detail, professionalism and discretion.

What I enjoy most, however, is creating an experience around the table. I want guests to discover new flavour combinations, enjoy ingredients at their best and leave remembering not just what they ate, but the whole occasion. From beautifully prepared Scottish meat and seafood to seasonal vegetables and one of my favourite dishes to create—a perfectly cooked risotto—I aim to make every menu personal to the people I’m cooking for