Nomadic is delighted to welcome acclaimed Michelin-starred chef Nathan Davies to our Fungi Forage Feast on Saturday, October 26th. Nathan will cook a sumptuous selection of mushroom-inspired dishes over fire for our guests, inspired by our edible landscape. He will source some of the finest wild mushrooms from his native Wales and the rest of the UK.
Noah Ellis, Founder and CEO of Nomadic commented “It is a pleasure to welcome Nathan to our woodland, notwithstanding his warmth and humility, his skill, passion and dedication to fire cooking are unrivalled”
A keen forager and long time advocate of over-fire cooking, Nathan specialises in cooking over wood and charcoal on BBQ grills that he meticulously welds himself. His style of cuisine is closely connected to nature and beautifully presented.
Born in Wolverhampton, Nathan moved to Wales with his family when he was young. In 2006 he studied catering at Coleg Ceredigion in Cardigan, Wales, where he honed his cookery skills and interest in the hospitality industry.
Following this, Nathan worked in various professional kitchens across London, including Shakespeare’s Globe Theatre in 2009. He then spent three years at Lake Country House Hotel in Wales, and a brief stint as a private chef in the French Alps.
In 2015 Nathan returned to Wales, taking on the role of sous chef under Stephen Terry’s guise at The Hardwick in Abergavenny. In 2016 Nathan joined Ynyshir restaurant where his talent was quickly recognised by Chef Patron Gareth Ward, who promoted him to head chef in 2017. He held this notable position for four years and became instrumental in the success of the renowned restaurant.
In late 2019 he moved to Aberystwyth to open his own restaurant, SY23. The restaurant was awarded a coveted Michelin star while also achieving Best New Opening in the UK Michelin Guide 2022. To add to these accolades, SY23 was placed 12th in the Top 20 Most Exciting Restaurants in the UK Good Food Guide 2022, 23rd in the Square Meal Guide and achieved a top 100th status in the National Restaurant Awards 2022. Internationally it gained recognition in La Liste, the World’s Best Restaurant Selection.
In addition to running SY23, Nathan successfully made it through to the banquet of the prestigious Great British Menu 2021 with his starter course. He also self published his debut cookbook in 2022, On Fire, which highlights his innovative style of cooking in addition to showcasing the remarkable produce of his native West Wales.
