A POPULAR restaurant preparing for a new year expansion was named among the 100 best food venues in the country.
Catch 22 Brasserie in Valley, near Holyhead, Anglesey, is one of the most respected eateries in north west Wales, combining high-quality local produce with culinary expertise to create contemporary, classic British dishes.
Those ingredients combined to secure a place in the Good Food Guide’s prestigious 100 Best Local Restaurants list for 2024, with particular praise heaped on their famous Snickers Trifle, labelled “the best pudding in the world” by loyal local patrons.
Named in reference to Joseph Heller’s multi-million selling satirical novel, chef co-owner Neil Harley-Davies says Catch 22 – launched in 2017 – has gone from strength to strength while navigating the challenges of the pandemic and economic pressure facing the sector.
In partnership with wife Melissa and sister-in-law Ellie, they are putting the finishing touches to a new first-floor cocktail bar and lounge area, due to open in the Spring, and have their sights set on further growth in the coming 12 months.
“To be named in the Good Food Guide having won the Small Business prize at the recent Anglesey Business Awards is a huge privilege and fills us with confidence going into the busy Christmas period,” said Neil.
“We are a family-owned restaurant which has been on the island for seven years with fantastic, supportive customers, but we are still something of a hidden gem.”
“The name Catch 22 is a reference to the book and how we took the decision to leave the security and comfort of our previous roles – mine as a head chef at one of the region’s top venues – to launch our own venture.
“Since opening our name has caused some confusion as many believe we are exclusively a seafood restaurant, which is definitely not the case – there is plenty of choice for all appetites.”
He added: “There have been ups and downs, it’s the nature of the industry, but we are in a fortunate position in a beautiful part of the world and able to do what we love while using the very best ingredients from some of the finest producers anywhere in Wales.”
Among the dozens of companies supplying Catch 22 are Halen Môn, Mermaid Seafoods, Bragdy Cybi, Menai Oysters, Heartland Coffee, Blas ar Fwyd, Llefrith Cybi, Anglesey Fine Foods, and Damara Môn.
Having grown up in Menai Bridge, Neil trained as an accountant with the dream of one day opening his own restaurant.
He quickly switched from calculators to cooking and began training as a chef in Cardiff, later working at a Michelin-starred restaurant in Berkshire before returning to North Wales and a role as the first head chef at Dylan’s Restaurant in his hometown.
On taking the plunge and acquiring Catch 22’s London Road site in 2016, they were forced to demolish and build from scratch to create a purpose-built premises with a rustic yet modern look.
“That’s another reason for the name, we took a step forward and two back but got there in the end after a lot of hard work and determination,” said Neil.
“It was the same during the pandemic, we managed to keep going for as long as possible and began making free meals and fresh bread for people in the community, again with help from our amazing local supply chain.”
Employing more than 30 staff, the restaurant can cater for up to 120 covers and is now making its name as a high-quality venue for weddings, corporate functions and family celebrations.
“Holding events and wedding parties is going to be a big part of our offering going forward,” said Neil.
“The extended bar lounge area provides more space for customers who want to visit for a drink and to socialise, separately from the dining areas, and allows us to bring something a little different to the island.
“That said, we are first and foremost a restaurant, and our vision has always been to give people a unique experience with no gimmicks, just good, honest food and drink using local ingredients for delicious dishes created and cooked in our kitchens.
“Being among the top 100 in the UK demonstrates our passion and commitment and gives us the belief to build on that ethos for the future.”
