Plas Dinas Country House · Caernarfon
Daniel Ap Geraint
The Gunroom Restaurant Plas Dinas Country House · Caernarfon
Discover his story
A special occasion.
An exceptional setting.
The Gunroom Restaurant is a contemporary special occasion restaurant that is set in the historic 5* Plas Dinas Country House, Caernarfon. The former home of Lord Snowdon is fast becoming known as one of the best restaurants in North Wales, in fact it was awarded ‘BEST PLACE TO EAT ‘ in Wales 2025 by Visit Wales. It is headed up by Daniel Ap Geraint, working alongside a selection of the region’s best chefs.
Talent in the kitchen.
Daniel is joined by the incredible talent of Kane Williams. Chef Kane was previously Head Chef at The Barn at Moor Hall, Senior Sous to Mark Birchall at Moor Hall and worked at The Ledbury and Hand and Flower. Pastry specialist chef Cosmin held a successful Head Chef role prior to joining our team and is so passionate about pastry and he works alongside Aled who is CDP and has been with us for 7 years.
Seasonality.
Locality.
Ambition.
Daniel has been at the restaurant since 2018, gradually building up the reputation as a popular foodie destination with guests travelling from all over the world to stay and dine. The Gunroom Restaurant was added to the MICHELIN Guide in 2022 and really is a go to destination in the UK for fine dining lovers.
The team are currently working towards their first MICHELIN star and have just been awarded their 3rd AA Rosette which takes patience, huge skill and passion for the produce that they work with. They were also awarded an AA Restaurant with Rooms in Wales 2025 and the AA Notable Wine List Award 25. The team have planted their own vineyard in 2023, which they use in their cooking and have the largest known collection of Welsh wine. Seasonality and locality is incredibly important to Daniel and his team.
They love to showcase local, independent food providers in their dishes throughout the year.
From North Wales.
To the national stage.
Daniel was incredibly proud to be competing in the Wales region of Great British Menu 2025, the 20th Anniversary year of the iconic BBC tv programme. It is a dream come true for Daniel and he is grateful for the support he has received. He was successful in winning the Wales region week and went on to come 2nd to Sally Abe during the starter final and joint 3rd to Jean in the mains. It was such a wonderful experience and a huge whirlwind which he has handled so very well.
Daniel was raised in Prestatyn, North Wales surrounded by passionate and talented cooks. Daniel was torn as to which direction to take, a keen performer, he decided to study Music and Drama at A level and worked as a Sous Chef at a local hotel.
Daniel was, by this stage so torn that he went on to take a year out before studying Music, Theatre and Media at University.
His love of food, incredible flavours and seasonal produce never left him and he ended up working at an award-winning Gastro Pub near Llandudno, before becoming Head Chef in Caernarfon at just 23.
Daniel is a natural talent, his flavours are exceptional and he works with some of the industry’s best chefs. They are incredibly passionate about the locality of the produce and love to forage around the estate.
At 27 Daniel Ap Geraint took his love of food one step further and opened his own restaurant. Soon after opening, he had been added to the MICHELIN Guide and Good Food Guide.In 2018 after a few very successful years owning his own restaurant, Daniel moved to Plas Dinas, with a view to develop the kitchen offering. Taking a step closer to the dream of a star with each bi-monthly menu. His childhood memories still play a huge influence in the dishes that you see today, his Nain was particularly important to him.
Always moving forward.
With each season, Daniel refines and perfects, moves forward, develops and as a result you see the awards and achievements, incredible feedback from diners from all over the world, mentions in the MICHELIN Guide newsletters and foodie articles coming in thick and fast. The kitchen team are made up of truly lovely chefs who work incredibly hard.
Daniel and his team are so passionate about the provenance of their ingredients, they climb mountains, source the best locally farmed meats, have developed a kitchen garden to use on their monthly menu and even use the estate vines and cuttings from our own vineyard to smoke the butter and the grapes to make a delicious Verjus. The team will always keep moving forward towards their dream and thank you all for joining them on their journey.