The Granary, our story and our vision
We first opened the doors in early 2009 and have explored many directions, menus, dishes and flavours, and whilst we enjoyed every aspect of the journey, this new direction and menus has got us really excited. Concentrating on the use of local produce, the best of Welsh and British food producers and foraging for ingredients himself, the new head chef has worked tirelessly on our new culinary approach. Each dish is cooked to order especially and crafted to the very highest specifications; our menus will be seasonally focused and dictated by nature and produce available to us at that time of year.
Seamus Russell brings with him a wealth of experience and has worked in some well-known kitchens – Ynishir in Machynlleth which is a ONE Michelin Star restaurant, Noma in Copenhagen which is a TWO Michelin star restaurant and The Little Truffle on the Gold Coast in Australia. His enthusiasm is infectious, his skills are obvious and his hard work and devotion are incredible – and all this is evident in the dishes he produces.
Our rebrand and name came from Newtown historical information the building used to be bakers back in the 1900’s and in the 1950’s sold grains and seeds and also our chefs passion for making his own bread, so the seed was sown and The Granary was born.