Graham Tinsley MBE

Born in St Helens, Lancashire, Graham’s culinary journey began with a spark of ambition and a passion for good food. That spark soon became a flame when he stepped into the grand kitchens of the Midland Hotel in Manchester, training under the legendary Chef Gilbert Lefevre. Over five formative years, he honed his craft, winning numerous culinary competition medals that hinted at a bright future ahead.

Eager to broaden his horizons, Graham took his talents to Switzerland, immersing himself in international cuisine at the five-star Atlantis Sheraton in Zurich. But it was upon his return to England that his career reached new heights—working under the influential Anton Mosimann at London’s iconic Dorchester Hotel, Graham absorbed not just skill, but philosophy: a reverence for ingredients, precision, and innovation.

His next chapter unfolded at De Vere Hotels, where he spent nine years climbing the culinary ranks—from Sous Chef to Head Chef—at their flagship Lord Daresbury Hotel in Cheshire. It was during this time that his personal life blossomed as well. He married Sharron, a kindred spirit with a shared passion for hospitality, and together they welcomed two children, Daniel and Sophie.

Graham’s growing reputation caught national attention, and in 1991, he was headhunted to spearhead the launch of North Wales’s first four-star hotel: St David’s Park Hotel in Ewloe. The hotel was a runaway success and paved the way for his next ambitious project—developing the prestigious Carden Park Hotel, Spa and Golf Resort in Cheshire, which opened in 1997 to great acclaim.

In July 2000, Graham embarked on an exciting new chapter, joining forces with a partner to breathe life back into a forgotten gem: The Castle Hotel, nestled in the historic coastal town of Conwy, North Wales. This 15th-century landmark, rich in charm and steeped in history, had sadly fallen into decline. But we saw something more—a vision of revival.

We imagined a haven of warmth and hospitality, a family-run hotel where guests could relax in comfort and savour the best of Welsh cuisine, lovingly prepared and served with pride. Step by step, we brought that vision to life.

To our delight, the hard work soon began to pay off. In both 2001 and 2002, Cheshire Life recognised our efforts, naming us Highly Commended in their Small Welsh Hotel of the Year awards. Then, in 2004, we were honoured to be runners-up in the AA Best Hotel in Wales, and our restaurant was awarded its second AA Rosette—testament to our passion for showcasing the finest local ingredients.

But the true crowning moment came the following year. In 2005–2006, The Castle Hotel was named the Best Welsh Hotel—a prestigious title made even more memorable as it marked the centenary year of the AA. It was a deeply proud moment, not just for the accolades, but for the journey we had taken—from neglected potential to celebrated excellence, all under the shadow of Conwy’s ancient castle walls.

Recognition of Graham’s extraordinary contributions soon followed. In 2006, during Her Majesty the Queen’s 80th birthday celebrations, he was awarded an MBE for services to the Food Industry—an unforgettable moment marked by a ceremony at Buckingham Palace. That same year, the Welsh Culinary Association honoured him with the Chairman’s Special Award for his impact on the hospitality industry and culinary arts in Wales.

The accolades continued. In 2007, he received the Gilbert Lefevre Memorial Cup from the Association Culinaire Française, awarded to those who demonstrate excellence in the profession and unwavering support for the association’s mission.

And in 2020, Graham’s legacy was further cemented when he was inducted as a Disciple of Escoffier—a rare honour given to culinary professionals who not only master their craft but also commit to preserving the spirit and standards of the great Auguste Escoffier. With this title, Graham joined a distinguished global community of chefs and hospitality leaders dedicated to excellence, tradition, and innovation.

From the kitchens of Manchester to the halls of Buckingham Palace, Graham’s journey is one of passion, perseverance, and pride in his craft—a life devoted to raising the standard of hospitality, one plate at a time.

Cooking for Royalty

As Manager of Culinary Team Wales, Graham has found himself at the very heart of history—crafting exquisite dishes for royalty, world leaders, and dignitaries, often in moments of great national significance.

Among his most treasured honours was the privilege of cooking for the late Queen Elizabeth II and members of the Royal Family on numerous occasions. His culinary talents have also been called upon to serve the Emperor of Japan, European Heads of State, and even members of the Qatari Royal Family—each occasion demanding not just perfection, but a sense of ceremony befitting their stature.

One unforgettable highlight came during the opening of the Welsh Assembly’s Senedd in Cardiff. Tasked with overseeing the luncheon for Her Majesty the Queen, Graham stood at the helm of a kitchen where precision met pageantry. That same year, in a rare honour, he was selected as one of just 100 chefs from The Cookery and Food Association to march in the Queen Mother’s 100th Birthday Parade in London—a moment of immense pride and pageantry.

When King Charles—then Prince of Wales—served as patron of Culinary Team Wales, he personally requested the team to cater for all formal royal engagements in Wales. This included the glittering celebration marking the 50th anniversary of his investiture as Prince of Wales. Their relationship extended beyond the banquet table; in 2005, Graham was deeply honoured to be invited to Windsor Castle for the wedding celebration of Charles and Camilla Parker Bowles.

In true Graham fashion, when the wedding of Prince William and Kate Middleton was announced in 2011, he didn’t hesitate to write directly to the Palace with a bold proposal: Could Culinary Team Wales create their wedding cake? To his delight, the answer was yes. The team’s pastry chef, Sally, poured over 700 hours into crafting a breathtaking creation fit for a future king and queen. That royal cake later took on a noble purpose of its own, raising funds for Princess Diana’s charity through a high-profile auction.

From orchestrating state banquets to sending a slice of Wales to the royal table, Graham’s journey has been nothing short of extraordinary—a testament to culinary artistry, national pride, and a quiet confidence that dares to ask, “What if?”