Afal, a recipe for success
Bangor restaurant Afal entertained a very special guest last night. René Redzepi, the head chef of Noma Restaurant, made an impromptu visit following recommendations. The duo behind Afal, former Bangor University students Emily Hughes and Glesni Pari, have been turning heads since opening in January 2016. It has built a reputation of excellence, underpinned by experimental dishes using local ingredients.
René Redzepi is famed for his Noma restaurant based in Copenhagen, which had a waiting list of several months. He is best known for developing and creating new gastronomic tastes and textures, going to great lengths to create new experiences.
He applauded Emily and Glesni's now established restaurant, adding "I have heard great things about this place; the environment, the service, but most of all the food. They are treading their own path. Using ingredients that I had never encountered before. Of particular delight to me was the local fish gwyniad, seasoned with local Môn salt and wild garlic craf. I am following their journey with great interest."
René Redzepi is famed for his Noma restaurant based in Copenhagen, which had a waiting list of several months. He is best known for developing and creating new gastronomic tastes and textures, going to great lengths to create new experiences.
He applauded Emily and Glesni's now established restaurant, adding "I have heard great things about this place; the environment, the service, but most of all the food. They are treading their own path. Using ingredients that I had never encountered before. Of particular delight to me was the local fish gwyniad, seasoned with local Môn salt and wild garlic craf. I am following their journey with great interest."
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