Mike Carnell is a professional chef who started his own business called “Chef on the Run Foods” in 2003. Having worked in a number of restaurants and hotels and constantly on the run, he thought that if he was going to be a chef on the run, then he would prepare products that he enjoyed producing and setting up the business was a great way of sharing mikes skills with t a wider audience.

Chef on the Run Foods can supply directly to the Retail or wholesale trade, with its range of products being equally  attractive for both every day speciality food shoppers and to those tourists whom want to savour the local produce during their visit, or indeed those who want to take away a little memento of their time in Hay.

A growing number of businesses in the area in-and-around Hay are now stocking the Chef on The Run range as the word spreads that these delicious products need to be tried.

History of Hay

Chef on the Run Food is based in Hay on Wye. The town of Hay-on-Wye lies on three borders. The national boundary with England, and the county boundaries of Brecknockshire and Radnorshire run through the town. Typically of Hay, the county boundary is marked by the famous River Wye, while the national boundary is hidden away, marked by the Dulais Brook which trickles down the valley a hundred yards or so away from the remains of the old Town Wall. The third boundary is that with the Brecon Beacons National Park, in whose corner Hay sits.

The town has always held an important place in the region, being on the road to Brecon, once the most important town for miles around. Because of this it has a history of coaching inns and pubs, and the tradition of offering food and lodging to travellers continues with accommodation and cuisine being among the best on offer in Britain.

The Market has always played an important part in the town, and this as with other market towns, has brought people in from outlying areas to shop for all their needs. So alongside the cattle market have developed tradespeople and merchants. For the visitor, there is every kind of pleasure. Beautiful scenery, excellent accommodation and superb local cooking, all provided with the pride in excellence for which the Welsh are well known.

About Us Page

Mike Carnell is a professional chef who started his own business called “Chef on the Run Foods” in 2003. Having worked in a number of restaurants and hotels and constantly on the run, he thought that if he was going to be a chef on the run, then he would prepare products that he enjoyed producing and setting up the business was a great way of sharing mikes skills with t a wider audience.

Chef on the Run Foods can supply directly to the Retail or wholesale trade, with its range of products being equally  attractive for both every day speciality food shoppers and to those tourists whom want to savour the local produce during their visit, or indeed those who want to take away a little memento of their time in Hay.

A growing number of businesses in the area in-and-around Hay are now stocking the Chef on The Run range as the word spreads that these delicious products need to be tried.

History of Hay

Chef on the Run Food is based in Hay on Wye. The town of Hay-on-Wye lies on three borders. The national boundary with England, and the county boundaries of Brecknockshire and Radnorshire run through the town. Typically of Hay, the county boundary is marked by the famous River Wye, while the national boundary is hidden away, marked by the Dulais Brook which trickles down the valley a hundred yards or so away from the remains of the old Town Wall. The third boundary is that with the Brecon Beacons National Park, in whose corner Hay sits.

The town has always held an important place in the region, being on the road to Brecon, once the most important town for miles around. Because of this it has a history of coaching inns and pubs, and the tradition of offering food and lodging to travellers continues with accommodation and cuisine being among the best on offer in Britain.

The Market has always played an important part in the town, and this as with other market towns, has brought people in from outlying areas to shop for all their needs. So alongside the cattle market have developed tradespeople and merchants. For the visitor, there is every kind of pleasure. Beautiful scenery, excellent accommodation and superb local cooking, all provided with the pride in excellence for which the Welsh are well known.About Us Page

Mike Carnell is a professional chef who started his own business called “Chef on the Run Foods” in 2003. Having worked in a number of restaurants and hotels and constantly on the run, he thought that if he was going to be a chef on the run, then he would prepare products that he enjoyed producing and setting up the business was a great way of sharing mikes skills with t a wider audience.

Chef on the Run Foods can supply directly to the Retail or wholesale trade, with its range of products being equally  attractive for both every day speciality food shoppers and to those tourists whom want to savour the local produce during their visit, or indeed those who want to take away a little memento of their time in Hay.

A growing number of businesses in the area in-and-around Hay are now stocking the Chef on The Run range as the word spreads that these delicious products need to be tried.

History of Hay

Chef on the Run Food is based in Hay on Wye. The town of Hay-on-Wye lies on three borders. The national boundary with England, and the county boundaries of Brecknockshire and Radnorshire run through the town. Typically of Hay, the county boundary is marked by the famous River Wye, while the national boundary is hidden away, marked by the Dulais Brook which trickles down the valley a hundred yards or so away from the remains of the old Town Wall. The third boundary is that with the Brecon Beacons National Park, in whose corner Hay sits.

The town has always held an important place in the region, being on the road to Brecon, once the most important town for miles around. Because of this it has a history of coaching inns and pubs, and the tradition of offering food and lodging to travellers continues with accommodation and cuisine being among the best on offer in Britain.

The Market has always played an important part in the town, and this as with other market towns, has brought people in from outlying areas to shop for all their needs. So alongside the cattle market have developed tradespeople and merchants. For the visitor, there is every kind of pleasure. Beautiful scenery, excellent accommodation and superb local cooking, all provided with the pride in excellence for which the Welsh are well known.