PR Polly Robinson PR Polly Robinson

Legendary chef, Shaun Hill at The Walnut Tree Inn - PR and profile raising

Shaun Hill is the legendary chef behind the Michelin-starred The Walnut Tree Inn, near Abergavenny in Wales. Shaun is 74 and still working in the kitchen every day, he began his career working for Robert Carrier in 1966 and became renowned as the chef who put Ludlow on the food map with the opening of the Merchant House. 2022 marks 14 years at The Walnut Tree. He has no plans to retire!

The Walnut Tree has been a food-lovers' destination since the early 1960s when it was owned and run by Franco Taruschio. It is now part of a family-owned group of businesses which includes The Angel Hotel, in Abergavenny, The Angel Bakery, The Art Shop and Chapel and Caradog Cottages. There are two self-catering cottages on the site of The Walnut Tree and another nearby for guests to enjoy a relaxed overnight stay while visiting the restaurant.

I was due to start work with The Walnut Tree Inn in March 2020 just as the Covid-19 Lockdown began and the owners put the project on hold. To support them through the challenging few months that followed, I offered pro bono PR support to the Welsh and UK national newspapers and trade press. I secured interviews for Shaun Hill on the ever-changing situation in prominent places such as BBC News, BBC Wales, The Caterer, The Telegraph, BBC Wales and Wales Online.

In November 2020 as hospitality opened up and travel became possible we launched the campaign in full. The restaurant has a strong reputation and a loyal audience including many influential restaurant writers and journalists but had not done any proactive PR for five years.

PR activity has focussed on reviews and travel pieces:

  • Profile pieces for Shaun Hill, one of the longest-serving chefs in the country securing interviews in media including The Telegraph, Wales Online, The Caterer, Chef magazine Code Hospitality, National Geographic Food.

  • Restaurant reviews in The Week, The Telegraph, Conde Nast Traveller

  • Recipe placement - The Guardian Feast Magazine, Staff Canteen, National Geographic Food

  • Travel destination/restaurant with rooms - The Telegraph, The Times, Waitrose Magazine, MailOnline

  • Opinion-pieces / business news - focussed on issues including continued lock-downs and staff shortages - BBC News, BBC Wales, Wales Online, The Telegraph, The Caterer, Big Hospitality, Staff Canteen.

The Walnut Tree Inn >

The Walnut Tree Inn

Coverage highlights


Read More
PR Polly Robinson PR Polly Robinson

Chef Gareth Ward / Ynyshir Michelin-Star Restaurant - PR

Gareth Ward - Ynyshir

Gareth Ward - Ynyshir

I offered PR for Michelin-star restaurants Ynyshir in Wales between June 2017 and December 2019.

 Ynyshir is a destination restaurant and rooms, led by chef Gareth Ward and Amelia Eiriksson. Over the last two years, Ynyshir has been through significant refurbishment, with each stage moving further away from a traditional country house hotel, towards an exceptional destination. These developments have been recognised by numerous awards. In 2017 Ynyshir was awarded five AA Rosettes - the first ever restaurant in Wales to achieve that accolade and one of only three restaurants in the UK to reach that standard. Ynyshir also scooped the Decanter/Hine Restaurant of the Year 2017 and  The AA Wine Award for Wales 2017-18. It has retained its Michelin Star and is number 12 in the Good Food Guide 2018. 

Our focuswas to:

  • Reposition Ynyshir as a destination restaurant, not country house hotel.

  • Secure visits and reviews focussed on the tasting menu and cooking techniques in food press and luxury publications such as The Telegraph Ultra, Food & Travel, Country & Town House.

  • Raise Gareth's Profile as a Chef to Watch with interviews and profile pieces.

  • Secure appearances for Gareth at major events like Hotelympia and Abergavenny Food Festival.

  • Explore opportunities for Gareth to appear on radio and television.

  • Advise on website content and use of social media.

Working with Peers Communications.

Read More