Cymraeg

Steve White

Steve White passFrom a very young age I have been brought up with cooking all around me; from my dad growing fruit, vegetables and herbs in his garden, to my mum and grandmothers cooking jams, chutneys and pickles. We also had fresh bread proving in our airing cupboard and cooked toast on an open wood burning fire at my gran's house.

My previous job was at The Ruperra Arms, Bassaleg. I worked there for 4 years, from when it opened, and built up a reputation getting 4 continuous awards in The Good Food Guide.  I also helped put Bassaleg on the culinary map with my Bassaleg food festival which is held every year. 

My background has mainly been in hotels. I started my catering career 27 years ago, from a young age of 14, in the kitchens of the Celtic Manor on work experience and I knew this was the trade I wanted to be in.

After working in the hotels in Newport I felt I needed a change so I went into the public house / restaurant trade.
During my working life I have won a number of accolades including:

  • Welsh Culinary Champion 1995
  • Welsh certificate of patisserie award 1996
  • Appetite for Wales 2001 Silver award
  • Cooked for Her Royal Highness the Queen 2002
  • Salon Culinaire 2005 award winner
  • Salon Culinaire 2006 award winner
  • Welsh international culinary champion 2006
  • Best in class with The Welsh Culinary association 2006
  • Great British Pie champion 2012
  • Good Food award winner 2015, 2016 and 2017

Now at The Red Lion in Caerleon, we have turned the dining scene around, cooking traditional Italian fare and putting a casual fine dining twist to it - from Italian meats and seafood to stone baked Italian pizzas and fresh pastas.

 

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