The ex-Soho Farmhouse chef is set to bring a Scandi influence to the 2 AA Rosette winning restaurant with rooms in the beautiful Usk Valley.

Carl Newcombe-Ling has been appointed Head Chef at the newly reopened Newbridge on Usk, a 2 AA Rosette restaurant set within a charming 200-year-old country inn with rooms on the banks of the River Usk.

The menu features lovingly cooked, modern British cuisine with a Scandinavian twist, seasonal ingredients, and local Welsh produce.

Born and bred in Sweden, Carl decided to become a chef aged 15, having grown up in the ski resort of Åre, home to one of the finest catering colleges in the country, Åre Hotell and Restaurang Skola.

After moving to the UK, Carl clocked up more than 10 years of industry experience at the heart of the culinary capital, London. His illustrious portfolio includes a stint as Senior Sous Chef at

Searcys at the Gherkin, and another as Head Chef at Seven Park Place, a Michelin-starred restaurant in Mayfair, where he was part of the 4 AA Rosette team.

He later led the kitchen at the Main Barn at A-list hotspot, Soho Farmhouse, before taking up the helm at the Newbridge on Usk in South Wales, part of The Celtic Collection.

In a nod to his Scandinavian heritage, Carl embraces the ethos of slow cooking and traditional Swedish culinary techniques, such as smoking, fermenting and salt baking. This influence is apparent throughout the Newbridge on Usk menu, with dishes including slow roasted Monmouthshire pork collar, hot smoked trout, and pickled mackerel.

Inspired by the farm-to-table movement, the Head Chef prides himself on featuring the finest local and seasonal ingredients, many of which are grown in the Newbridge on Usk inn’s very own garden.

With its forests, farms and coastline offering an abundance of incredible produce, Carl is passionate about making the most of the Welsh landscape, working closely with local suppliers and featuring ingredients from Usk truffles to the finest Welsh lamb throughout the restaurant’s menu.


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