In our Meet the Chef feature, the Leader is looking to discover more about those cooking up a storm across Wrexham and Flintshire.

If you are a chef that would like to take part or know one that should, you can use our Q&A here or email claire.pierce@newsquest.co.uk

Here we chat with owner and chef of the Millstone in Penyffordd, Mark Jones.

The 54-year-old, from Buckley, took on the Flintshire venue 10 years ago, opening in November 2014.

Mark Jones and son Zak Ames at a pop-up event at this year's Mold Food and Drink Festival.

He recently showcased his skills and flavours at the Mold Food and Drink Festival, with son Zak by his side.

The pair have also taken on various fundraising challenges for the Burnt Chef Project, which helps provide mental health awareness and support in the hospitality industry.

For someone who had no idea what he wanted to do after school, Mark has a wealth of experience under his belt...

How did you get started?

My friend was doing home economics at school, and not many lads did in those day, and he suggested catering college.

I wasn't initially interested but my friend said there would be loads of girls. There weren't!

To start I signed up for a YTS, splitting time between work placements and college. I started at Soughton Hall and learnt a lot.

My confidence started to build, and I was there four years, then taken on full-time.

Food at the Millstone in Penyffordd.

Then I went to London, worked in a golf and country club but it was more buffet-style food.

Next I joined the former head chef from Soughton Hall at the Devonshire Arms in Bolton Abbey, going from busy and bustling Surrey and London, to rural North Yorkshire.

It was great working there, I got to write my own menus and do my own food. I went on to be a chef de partie, and I was a junior sous chef in two years.

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After four years my next move was to Gilpin Lodge in the Lake District, it was a really great place. It was a small kitchen but we changed the menu every day, and I learnt a lot.

After about a year I was offered the second chef role at the Devonshire Arms, before moving on again to a few other places afterwards.

Food at the Millstone in Penyffordd.

An opportunity came up with my best friend to open up a restaurant, the Hawarden Brasserie, which we opened in 1998.

We had it for about 12 years, and opened up another place in Chester called Brasserie 10/16, which we had for eight years.

Things ultimately didn't work out and I ended back at Soughton Hall, staying four years. And then the opportunity came to get the Millstone, October 2014.

The Millstone, Penyffordd.

How have you found life at the Millstone?

The biggest achievement here has been being able to make it about the food, the food I'd been taught to do.

We were initially worried about local reaction to changing what was a pub to a more food based place but opening went really well.

It was fantastic, we got really good feedback and a good reputation almost straight away. Since then we haven't looked back.

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The pandemic was a difficult time, and the war in Ukraine saw food prices go up, and energy prices have gone up.

It's been a challenging few years but the lucky thing for us is we have a consistent turnover of people and supporters.

My son Zak Ames, 17, also does a great job of looking after our social media.

A variety on offer at the Millstone in Penyffordd.

Noteable moments?

The following year we were up for Newcomer of the Year at the Chester Food and Drink Festival, which we actually won.

We were so proud of it, in our first year it was such an achievement.

What was one of the first dishes you learnt to make?

A courgette and fennel soup. I remember, and it's a bit basic, but the head chef challenged me to make a soup. He said we have courgettes, and asked what herb would go well with them. I said tarragon, and it did.

A current favourite on the menu, the miso and maple glazed duck breast.

What's your favourite dish on the current menu?

I really like the duck dish at the moment (miso and maple glazed duck breast, with sweet potato dauphinoise, celeriac and parmesan puree, black cherry and balsamic sauce, pomegranate and mint salsa, sumac crispy onions).

Do you have a culinary guilty pleasure?

I tend not to cook for myself that often, so when I'm at home I quite like beans on toast with a poached egg on, something really simple.

After14 hour shifts and finishing at 10pm, I don't want to be cooking something, so I'll maybe pop a few crumpets in the toaster.

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Which key ingredient is always in your fridge/cupboard?

I've a few, I'd say ginger, soy sauce and garlic.

Do you have a favourite regional ingredient or delicacy?

I use Mountain Produce based in Minera, they grow their own lettuce, watercress and makes their own cold pressed rapeseed oil, which is fantastic for cooking. It's gives a really nice flavour, we also use it in a lot of our salad dressings, and for our roast potatoes.

We also use Abbotts Honey from Penyffordd, who has their own hives, and we also sell it at the Millstone. And for our meat I use David Joinson Quality Meats.

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Food at the Millstone in Penyffordd.

Are there any chefs you admire?

Yes, Gary Rhodes. He was one of the first to bring a book out, and had British recipes in but with French influences.

I remember he did a Welsh rarebit baked onto smoked haddock, with tomatoes and a nice simple dressing. It blew me away because I'd never really had cooking books. It was the first British one I had and I thought, 'I'm going to try a few of these'.

What do you think will be the next food trend?

Street food is coming in, and I think that's where a lot of restaurants get their influences from.

Does pineapple belong on pizza?

I personally like it, it's alright on a pizza but has to be with ham.

• The Millstone, Hawarden Road, Penyffordd

Tel: 01244 950678

Visit: millstonepenyffordd.co.uk

Open Wednesday and Thursday noon-11pm, Friday and Saturday noon-midnight, Sunday noon-9pm. Closed Monday and Tuesday.