The Priory in Caerleon, South Wales, has appointed Grady Atkins as head chef as part of the venue’s next phase of development.
Atkins, who joined on 1 September, brings more than 30 years of experience in Michelin-starred kitchens, luxury hotels and independent restaurants across the UK, Europe, Asia and the United States.
Atkins began his career as an apprentice at the Hyde Park Hotel in London, now the Mandarin Oriental, before roles at the Ritz-Carlton in Boston, Le Meurice in Paris and The Peninsula Hotel in California.
He later worked at Le Gallois in Cardiff, earning three AA Rosettes, and helped establish Bacareto in the city centre. His most recent role was at Insole Court in Cardiff.
His first dishes will appear on the menu this month, ahead of a full menu relaunch on 1 December.
The Priory, a Grade II-listed building on the River Usk, was originally a 12th-Century Cistercian monastery.
It has been run as a family-owned hotel and restaurant since 1996 and is part of the Fire and Wine restaurant group, operated by Benito and Sophie Martinez.
The venue underwent a major refurbishment between late 2024 and early 2025, combining “modern design with its historic setting” and a renewed focus on fire cooking and local sourcing.
Plans are now under way for a new on-site kitchen garden, including a poly-tunnel and greenhouse to grow seasonal produce for the restaurant.
Martinez said the development would further strengthen the venue’s commitment to provenance and sustainability.
Atkins said: “I’m very happy to have joined a business with owners who have a clear vision and progressive ideas for the future. It’s a beautiful location with stunning interiors, and I’m excited to contribute to its growth and be part of a passionate team.”
Benito Martinez added: “From the outset, it was clear we share a passion for authentic hospitality, and our visions are strongly aligned. Grady brings with him a wealth of knowledge and experience, and this will be a fantastic partnership.”
