Adam Gaunt Evans - Executive Chef

Local boy putting down roots

Adam was born and raised in Llangollen. After leaving school at 16, he completed his kitchen apprenticeship under mentor Dai Davies. Through this experience Adam learnt to forage locally, cook seasonally and champion local Welsh produce – a philosophy that has stayed with him ever since. Adam left for the bright lights of London aged 19, continuing his training at The Dorchester hotel and Michelin starred Greenhouse restaurant before moving overseas, and has recently returned to the community where he grew up to share his impressive experience.

A voyage through international cuisine

Adams first international employment was the Burj Al Arab of Dubai which is famously known as the world’s first 7 star hotel, Adam regularly provided his gastronomical talents for an elite cliental of various celebrities such as Michael Jackson and Roger Federer. Adam later relocated to lead exclusive kitchens in resorts in the Maldives, Thailand and Sri Lanka discovering entirely new culinary cultures and cooking techniques. Succeeding, Adam worked under Peter Kuruvita at Flying Fish restaurant in Sydney and was head hunted to manage the kitchens at The Galle Face Hotel in Sri Lanka after a $30 Million refurbishment, overseeing 130 kitchen staff at this luxury heritage property. Today, he is very well acquainted with working with global flavours and spices which regularly feature throughout his menus.

Cuisine at The Three Eagles

Our menu at The Three Eagles is kept quite select but changes regularly according to the seasons. Our aim is to make use of the best fresh produce that our region has to offer. Adam very much believes in keeping his dishes simple and letting the quality of the ingredients shine through, we also like to throw in an unusual twist or combination picked up by Adam from his travels. Whilst our menu can be described at eclectic and contemporary, our cuisine is deep rooted in strong classic cooking techniques, concentrating on pure enjoyment and dining pleasure rather than simply following trends.

Building a strong team

Having grown up and trained in Llangollen, Adam feels extremely lucky to have entered the kitchen at a young age in addition to having the opportunity able to work in so many exciting countries. The Three Eagles aims to become a training ground and intent on nurturing local talent both front and back of house, creating exciting opportunities within the company and further afield.

Kitchen essentials

In his own words, Adam describes his favourite kitchen tools…
“Japanese knives are essential – I sharpen mine on a traditional whetstone and they are a pleasure to work with. I recently bought a Kiritsuke knife which by Japanese tradition is only used by the Executive Chef – it is beautifully crafted. We are extremely lucky to have a brand new kitchen at The Three Eagles which we have designed ourselves. It has all the up to date equipment including 2 rational ovens, water baths, a thermomix and a shiny brand new cooking range. This technology allows us to keep our techniques current which is great, yet I have to admit to being a little bit old school and love nothing more than cooking on gas and having a dozen pans on the go at once, where you have to cook for your life every service using touch, feeling and emotion”

Signature dishes

Small plates
Seared native scallop with curried pumpkin, parmesan crumble and vanilla butter.
Main course
Rhosllanerchrugog mountain lamb, potato and onion massaman curry, onion and peanut crumble.
Carrot and ginger cake, coconut frosting, candied cashews and mandarin sorbet

Provenance and seasonality

“We don’t just use local produce for the sake of saying its local. Going local means we get our hands on the freshest produce available, where we can have direct conversations with our suppliers and guarantee the highest quality. The added benefit of going local is to offer our guests from further afield a unique taste of the quality our region has to offer, whilst saving on food miles. Cooking seasonally in tune with nature means our menu is always evolving and our team remain on their toes about what to be using and how to use it. In an age where more and more operators are sadly driven by convenience and bottom lines, our menus are created on the simple philosophy of what’s fresh abundant right now, how can we make this delicious and bring the ultimate satisfaction to our guests. That’s what we are all about” – Adam

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