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Behind the Scenes

Meet the Sous Chef

Black Pool Mill’s new Sous Chef, Bertie Titterton, is bringing his culinary skills to the table. With a decade of professional and educational experience in the industry, including time spent working in the Alps, Bertie has gained a wealth of knowledge and skills from across multiple countries. Find out more about the new Sous Chef, below, including which Michelin star chefs he’s worked alongside and why he decided to move to Wales.

What brought you to Pembrokeshire/Black Pool Mill?

I was born in Plymouth, but moved around a lot because my dad was in the Navy – I spent a lot of my childhood in Malvern and London. My family are Welsh though, so I’ve always wanted to live in Wales and buy a home here. We live in Carmarthen, but the commute to work is quick and easy and I couldn’t pass on the opportunity to work at the Mill!

How many years have you been working in the industry?

8 years professionally and another 3 years at college gaining additional qualifications.

What have been your career highlights to date?

I’ve been fortunate enough to work with various high-profile chefs in London, but the most notable probably being the Galvin brothers: who specialise in French bistro cuisine and have built their own food empire over the last two decades, even gaining Michelin stars for multiple restaurants.

What food do you most enjoy making?

I don’t really have one signature dish or style, I enjoy cooking Asian food, fish, curry and experimenting with preserves and fermentation in dishes.

How would you describe the food at the Black Pool Mill?

Tasty! Local and professional, but casual enough to entice and welcome everyone.

What do you think is unique about Black Pool Mill?

The location, definitely. Pembrokeshire is a beautiful part of the country and the Mill itself is extraordinary, it offers a really unique dining experience. The use of locally sourced, high-quality produce really separates the Mill from a lot of other restaurants and the team here are extremely welcoming. Working for a restaurant in rural Wales that can attract visitors throughout every season is a testament to its high quality and the friendly team.

Tells us a little more about you…

I’ve spent a winter cooking in a prestigious hotel in the French Alps learning French Cuisine, which was a great experience. Outside of work, I’m a bit of a nerd. I love sci-fi and fantasy, video games and other media. I also enjoy working on cars.