Catering for the demands of visitors to any National Trust property can be a tough job but Paul Groom the Catering manager at Erddig enjoys the challenge that he faces.
After all there aren’t many who are lucky to work in such beautiful surroundings. The beamed ceiling and wooden floors of the building overlook the Midden Yard providing an atmospheric location. Photographs of the interior of Erddig Hall and the estate, dating back to the restoration of the property by the National Trust in 1973, are hung around the restaurant walls. The menu is composed of dishes using recipes and information from the extensive archives of the Yorke family who lived in Erddig from 1773 to 1973, as well as old local recipes.
Paul, a trained chef, grew up at Coedpoeth before studying catering at NEWI, Wrexham, and both a stone’s throw away from Erddig. It’s no surprise that the estate has always been a familiar destination. With a team of 18 working in the restaurant Morning coffees, mid-day lunches, light snacks and afternoon teas and home made cakes the team work hard in ensuring that each meal is a pleasure for all.
Paul happily confessed his enjoyment of an afternoon tea or two and can fully recommend the Victoria sponge, bara brith, fruit cake, scones with jam and cream at Erddig as a welcome treat, and all proving a great success in the tearoom.
The National Trust’s policy of locally sourced produce is something that Paul believes is very important. It gives him the opportunity to continually search for new local producers and ensures that the suppliers are as close to home as possible. Woodlands Ice Cream is one such local producer from nearby Erbistock – their honeycomb flavour being particularly good.
One ingredient which is sourced from the Erddig estate itself is apples from the orchards. Harvested annually during the Apple Festival in October they are used to create all kinds of glorious desserts and cakes and Erddig’s own unique cider.
© National Trust
So why not enjoy a true taste of Erddig in its very own tea-room?
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