Meet the chefs in the Bay Restaurant

Published : Fri 2nd Sep Author : The National Trust, 2011

Name: Jason Carnduff and Glenn Swift
Job: Head Chef and Sous-Chef
Location: The Bay Restaurant, Mount Stewart

Jason Carnduff, Head Chef

Local man Jason Carnduff first acquired a taste for all things culinary at an early age when he helped his mother, also a chef, to create wholesome dishes in the family home. Later, Jason honed his skills right here in Northern Ireland at North Down and Ards Institute in Newtownards.

Working in a range of kitchens throughout his career, he gained an abundance of experience, progressing all the while up the catering ladder and finally joining the National Trust in 2004, as Head Chef in the Bay Restaurant, Mount Stewart. Using locally-sourced and seasonal produce in his menu to create new and imaginative dishes, Jason likes to cook traditional recipes with a contemporary twist.

Favourites include his sausage and mash - pork sausages with cracked black pepper, served with colcannon mash. Spring cabbage, onion, garlic and butter are mixed into the potatoes, and the dish is topped with homemade red onion marmalade. Also popular are his 'light bite' goats' cheese and red onion or bacon, leek and brie tartlets. Jason's outstanding and imaginative dishes have been widely recognised, and under his tenure the Bay Restaurant has achieved the Taste of Ulster award for the past 3 years running.

Glenn Swift, Sous Chef

Northern Ireland born, chef Glenn Swift has been working in kitchens from the age of 15, when he started his career in a local restaurant.  Glenn discovered a natural talent for cooking and decided to pursue a career in catering by further developing his skills and studying catering at North Down and Ards Institute, Newtownards. Working in a number of different culinary establishments throughout his career, Glenn has gained a wealth of experience. He joined the National Trust in 2006 as Sous-Chef in the Bay Restaurant, Mount Stewart.

Glenn is known to many of our regular visitors and members for his inspired and mouth-watering soups, which use a combination of seasonal vegetables and fruits to produce incredibly tantalising creations, such as Spiced Cauliflower and Pear or Roast Parsnip, Banana and Ginger.

Why not take a look at our current catering opportunities

Find out more about Catering roles with the National Trust