About Me

 

My love of food was born from my parents. Growing up on the Roseland Peninsula, my father was (and still is) a keen gardener and grew as much as he could for us to eat. From fruits to vegetables, if it was in season we were eating it. He also had a small fishing boat which we would often go out in from Portholland with nets, pots and lines to catch mainly mackerel, pollock, crab and the occasional seabass. At home Mum was a keen baker and the cook of the house. She has a reputation as the queen of puddings - there is still always a fresh cake or meringue in the cupboard when you visit. My upbringing taught me the importance of provenance, sustainability, seasonality & wastage and inspired my future career.

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Having trained at Cornwall College, where I developed a solid foundation in culinary techniques, I have since honed my skills in some of the region’s most esteemed kitchens. My commitment to quality and innovation has earned me recognition among food enthusiasts and peers alike.

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I am particularly passionate about nurturing young talent in the culinary field. As a mentor, I dedicate some of my time to guiding aspiring chefs, helping them refine their skills and find their own culinary voices. My involvement with local educational institutions, including Cornwall College, reflects my commitment to giving back to the community and fostering the next generation of culinary stars.

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A highlight of my career includes judging prestigious cooking competitions, where I have had the opportunity to inspire young chefs from across the South West. These experiences not only showcase my expertise but also my genuine desire to see others succeed.

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My dedication to the culinary arts has also led me to collaborate with various local producers, emphasizing the importance of sustainability and supporting the Cornish economy. My approach to seasonal cooking ensures that each dish tells a story, celebrating the rich flavours and textures found in the region.

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With a focus on both excellence in the kitchen and mentorship, I hope to continue to make a lasting impact on the culinary landscape of Cornwall, inspiring a new generation of chefs to pursue their passion and creativity in the world of gastronomy.

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Catering Expertise​​

 

With a culinary career spanning 24 years, I hope my expertise shines through in dishes that burst with flavour while minimising food miles.

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I began my ascent in the culinary world at 'The Nare Hotel'. Nestled on the beautiful Roseland Peninsula, The Nare is renowned for its stunning views and exceptional dining experiences.

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Following my success at The Nare, I moved to 'The Scarlet' and then to 'Bedruthan Hotel', where I served as Executive Chef. Here, I was able to embrace the hotel's ethos of connecting guests with nature through food. We crafted innovative dishes that highlighted the natural beauty of Cornwall, drawing inspiration from the dramatic coastal landscapes surrounding the hotel. My signature style, characterized by a blend of traditional and contemporary techniques, captivated diners and elevated the hotel’s culinary standing. The two restaurants flourished under my leadership, becoming destinations for those looking to indulge in locally sourced, seasonal fare.

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My passion for cooking and gastronomy has fuelled not only success in Cornwall but has also inspired travels abroad that have profoundly shaped my culinary perspective. Living in the south of France for a year, provided me with invaluable experiences that enriched my skills and informed my approach to cuisine, contributing significantly to my reputation as a chef committed to excellence.

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Continuing my journey back in Cornwall, I became the executive chef at 'St. Michael’s Resort and Spa', a stunning venue located in the picturesque town of Falmouth. Here, I orchestrated an impressive array of dining options, from casual beachside bites in the 'Garden Kitchen' to refined, elegant meals in the hotel's main restaurant, 'Brassiere on the Bay'. With an unwavering commitment to local sourcing, I developed a menu that reflected the best of seasonal Cornish produce, merging traditional recipes with contemporary culinary techniques. Under my guidance, St. Michael’s regularly achieved 2 AA Rosettes and became known for its vibrant dining scene, attracting both locals and guests alike.

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I have also run two independant restaurants - 'Bustopher Jones' in Truro and most recently 'Coast Bar & Restaurant' in Gorran Haven. My innovative approach to cooking not only highlighted local flavours but has also gained critical acclaim, positioning the restaurants as must-visit destinations for food enthusiasts.

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Accolades & Recognition

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As the owner of an award-winning catering company, I have been honored with prestigious accolades for culinary excellence and outstanding service. My resume includes prestigious roles at renowned establishments throughout Cornwall, earning me numerous accolades including Two AA rosettes, Winner of Winners in 'Taste of The West' and mentions in the Trenchermans Guide.

 

My commitment to delivering unparalleled dining experiences has garnered recognition from industry experts and delighted clients alike

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​Press

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​Below is a selection of media features that celebrate my career.

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