Ethan Read, 21, is the head chef at the Golden Lion in Penarth – an award-winning pub better known until now for its match-day atmosphere than its menu.
Mr Read said: “It was just what everyone did in my family.
“We went into hospitality to get some money in – and I enjoyed it so much I never left.”
His route into the industry may sound familiar, but his rise through the ranks has been anything but typical.
After starting out as a line cook at the Elms, he was offered what was supposed to be a short-term stint up the road at the Golden Lion – a four-month placement that quickly turned into something much bigger.
He said: “I was a line cook at the Elms and Jon [Bassett, JW Bassett Pubs CEO and founder] asked if I wanted to come up here for four months.
“I thought, why not?”
He began working behind the bar before being thrown into the kitchen during a busy shift – and everything changed from there.
Mr Read said: “I just really enjoyed it as I developed.
“When I got the chance to come up here and run my own pub, I jumped at the chance.
“Not many people my age get that kind of responsibility.”
The Golden Lion, located on Glebe Street, has long been a drinkers’ favourite in Penarth – known for its noisy, old-school charm, well-kept ales, and a loyal crowd of regulars.
But behind the scenes, a culinary refresh quietly took root under Mr Read’s direction.
He said: “It’s a nice small kitchen – I feel like I’ve got control.
“I’ve got the ability to make my ideas happen.”
He values the personal connection with the pub’s regulars, adding: “We can change methods to suit them and that freedom is great.”
His respect for the community extends to the workplace, where he credits much of the pub’s success to teamwork.
The Golden Lion recently passed its first official food hygiene inspection under Mr Read, following months of internal checks.
He said: “We always do monthly inspections to prepare, but this was the first official one since I started.
“It went swimmingly.”
When asked about his signature dish, he named his chicken curry off the bone – a classic pub staple he enjoys cooking and eating.
“It’s my favourite to eat and cook,” he said. “Everyone knows it and loves it, which is a major plus.”
