Owen Hall

Owen Initially Trained with the military in the Army school of catering. He served with the army for over four years in Kenya, Canada, Germany and the UK, cooking mainly for officers and junior ranks. Owen learnt a diverse range of catering skills in the Army, from fine dining banquets to catering on the fly for up to a thousand people in Pop Up Field Kitchens. After the army Owen spent two years travelling and working in Australia and Asia, learning about the great cuisines of the world on his way. Travelling and eating his way around India, Nepal, Thailand, Singapore and Indonesia as well as Vietnam, Cambodia and Laos Owen acquired a in depth knowledge of the wide-ranging cuisines of Asia and the Indian subcontinent.

To build on this SE Asian knowledge base, during his time in  Australia, Owen worked for an Italian family Restaurant  in Perth  allowing his cooking skills  to encompass classic and contemporary Italian Cuisine, the ability to utilise traditional Mediterranean ingredients was developed further during  a later experience living in Southern Spain which led to an ongoing love and appreciation of  Spanish food developing into his present unique twists on perennial tapas classics and other recipes.

More recently Owen spent five years as the Head Chef at the Wolfscastle Hotel Alter afon Restaurant delivering a contemporary British and European dining experience to large groups at weddings and social functions. With this experience in formal catering fully developed, in 2012 Owen left to set up his woodfired Pizza takeaway, the Cookhouse and outside catering company, Shindigz which form the basis for much of his present culinary output.   Owen has built an enviable reputation for his diverse range of cooking skills and high-quality cuisine encompassing and incorporating over two decades of first-hand knowledge of pan global cooking with his own unique twist.