The Chef


Working as a chef since 1987, my culinary journey has taken me from my very first job at the Parkway hotel in Cwmbran, followed by a year working in Spain and a Chateau in France, then working hospitality for Compass Group, to the present day at the Islwyn Inn. I have even worked under the eye of the great chef himself Albert Roux, which was quite an experience.

I started at the Islwyn in June 2015 with my father Dexter. Despite it being tough working two jobs, I gained valuable experience working for Compass previously and really enjoyed working alongside my Dad in running the restaurant.

We pride ourselves on being a family-run restaurant and bar. Our kitchen can be viewed from the restaurant and many of our customers come up to the kitchen to say hello. After a service, I also like to come out into the restaurant to chat with our guests.

Rob and Dad small

I have catered at a range of golfing events, including the Ryder Cup on three occasions, British Open Golf at Muirfield and St Andrews, PGA’s at Wentworth, the Scottish Open at Loch Lomond and European Opens. For horse racing, I have taken part in the crown jewel events such as Royal Ascot (being part of a team that cooked a banquet attended by the Queen), the Aintree Grand National, the Guineas festival at Newmarket, and the Cheltenham Gold Cup Festivals, where I met my lovely wife Kathryn, who has been a great support to me running the Islwyn. I have also cooked at test match cricket at Lords, The Oval and Edgbaston and the Hampton Court Flower Show, where I worked in the Roux Restaurant.

I have also worked at some great venues such as the Millennium Stadium for the Rugby World Cup in 1999 and many, many Six Nations matches and Autumn Rugby Internationals since, and FA Cup and Carling Cup Finals at both the Millennium and Wembley Stadiums. I’ve also worked at the Royal Albert Hall, Earls Court, SECC Glasgow, the Aviva Stadium in Dublin and Twickenham, where I was part of the team of chefs, which included many celebrity chefs, cooking the farewell dinner for the England rugby team before they left for the World Cup in Australia.

Now, my future is the Islwyn, and I very much look forward to meeting and cooking for you, and hopefully building more great relationships.

Rob Moffat
Chef/Proprietor of the Islwyn Inn