Caffi Cwtch Wrexham Open The DoorsBrad Whyte
Caffi Cwtch Head Chef, Peter Jackson, who cooked for the Queen and the Emperor of Japan said he wants “to give something back” at Wrexham’s Nightingale House Hospice.
Peter Jackson was appointed catering manager in January and is busy building up the business at the care complex’s recently opened Cafe Cwtch, which will be a main revenue raiser for the hospice on Chester Road.
With decades of experience and an fantastic career that has taken him around the world, the 59-year-old now wants to help the hospice raise the £7,700 it needs to run every day.
“I have been very lucky in my life travelling round the world and I felt it was time to give something back,” said Peter.
“I also look after the wards and the day care and am responsible for all the food to do with the hospice. Sometimes it can be tough, because I have to go into the rooms to talk to patients to try and encourage them to eat., but it is very rewarding, because I’m not only looking after the patients, I’m looking after the families as well and you make friends with them and some volunteer now. “Its not just about palliative care, a lot of our patients go home, because we balance their drugs and we have got them eating healthier, which is also very rewarding.”
Peter did his apprenticeship at Gleneagles in Scotland and would caddy in his spare time to make up the wages. He has lived in Wales for the past 20 years and was one of the founding members of the Welsh Culinary Association Team.
Peter was the first head chef at Bodysgallen Hall near Llandudno and owned the Maes y Neuadd in Harlech for many years. He was the featured chef for Gwynedd in the Hairy Bikers BBC TV programme Food Tour of Britain
Peter, who lives has two children and now lives on the Wirral, has also represented Wales around the world in competitions including the Culinary Olympics, World Cup, American Culinary Classic, World Grand Prix in Basle and Food Asia in Singapore, scooping multiple medals.
The huge Aberdeen fan has also judged international events, including Stuttgart, as well visiting Finland to prepare the Finnish team for the Culinary Olympics.
“I’ve cooked for the Emperor of Japan in Cardiff Castle and two weeks later we did the opening of the Welsh Assembly at the museum of Wales so I cooked for the Queen, Prince Phillip, the Duke of Edinburgh and 400 guests,” he said.
“I’m one of the founder members of the Welsh Culinary team and we were sponsored by the Welsh Government, so any special events that happened in Wales we would cook at.
“I was always interested in cooking, I initially wanted to be a hotel manager, but then got experience working in a kitchen and just loved it.