Dez Turland | Brend Hotels
Dez Turland, Group Development Chef for Brend Hotels started at the Ritz Hotel, with Michael Quinn MBE and Andreas Antonia, now of the 1 Michelin starred restaurant Simpson in Birmingham. A few years later, Dez helped to open the Alverton Manor in Truro before taking up his first Head Chef position in 1990 at the Greenbank Hotel. In 1992 he took over at the Royal Duchy Hotel in Falmouth and helped the hotel to reach its 4 star and 2AA Rosettes status. In 2008, Dez took the position of Group Development Chef for Brend Hotels, a group of 11 hotels and restaurants in the South West. Dez also has finalist of the Norwegian Seafood Challenge, Australia Challenge, and has mentored young chefs into the finals of the NZ-UK Link Foundation.
Chris Taylor | Two Ten
Chris Taylor opened Two Ten on Arwenack street back in August 2005 offering modern British cuisine using local ingredients. Although offering and being known as a seafood Restaurant, Two Ten offers a wide range of locally sourced meat and vegetarian dishes. With a new twist, the menu's are now reflecting a slightly healthier option but without losing the core flavour and interest that good food should offer.
Dan Gvalda | St Michael's Hotel & Spa
Dan Gvalda is Senior Sous Chef at The Flying Fish Restaurant, Falmouth. Situated on the beautiful Falmouth coast, with stunning sea views over Gyllyngvase Beach, The Flying Fish Restaurant reflects the very best of Cornish cuisine and style. Dan and the Flying Fish team create fresh and exciting dishes based on what’s landed on the door step that morning; fresh crab and mussels from the Cornish seas or wild garlic and lavender from the local forager. The AA Rosette restaurant was selected to feature in the renowned Harden’s UK Restaurants 2009 Guide and also won Restaurant of the Year Bronze Award at the Cornwall Tourism Awards.
Open daily for lunch, dinner, morning tea and afternoon coffee.
The Flying Fish Restaurant, St Michael’s Hotel & Spa, Gyllyngvase Beach, Falmouth
t.01326 312707 | http://www.theflyingfish.co.uk/
Sanjay Kumar | Greenbank Hotel
If you are searching for good food in Cornwall, look no further. Elevated above one of the world’s largest natural harbours, the sunlit Harbourside Restaurant is an apt setting to enjoy the bounty of the South West’s waters. Glistening red mullet, native Falmouth Bay oysters and dazzling skate all compete for attention on our menu.
Best described as Modern British, it is littered with refreshing touches designed to really awaken the imagination and palate.
Arty Williams | The Cove
By using ingredients fresh from Cornish coastline, fields and farms Arty Williams defines the essence of Cornish cuisine. Using his extensive knowledge of local produce and the sense of creativity, innovation and culinary ideas gained during a spell working in the kitchens of Australian and New Zealand seafood restaurants, Arty creates dishes which are both exciting and innovative whilst maintaining the ingredient’s integrity.
At ‘the cove’ Arty has built a strong reputation for showcasing local produce to its full potential in a stunning location. Whether it’s a lazy lunch, a spot of tapas or a special occasion ‘the cove’ has the menus, the views and the service to guarantee a memorable dining experience…
Fiona Were | Housel Bay Hotel
Originally from New Zealand, Fiona has been living in Cornwall for nearly 5 years. Her career to date in Cornwall includes being the Executive Head Chef at St Michaels Hotel in Falmouth and also the Training and Development Chef for Fifteen Cornwall during its inaugural year. Fiona has been named as one of the top 10 female chefs in Britain in the Independent on Sunday.
Now at Housel Bay Hotel on the Lizard (the UK's most southerly mainland hotel) where she has been Head Chef for over a year, Fiona and her small team are true advocates of using local, seasonal and wild produce. Menus are constantly changing to utilise the vast array of quality produce that Fiona has access to. Just about everything is homemade on the premises at Housel Bay. Fiona is very particular about using fish from sustainable resources, caught using ethical methods and also using only free range eggs and poultry;
Fiona's approach to food is about flavour; giving classic dishes a modern and international twist.
Vistar (Sanjay Das) | The Three Mackerel
The Three Mackerel boasts one of the best settings in Cornwall. The Restaurant’s location on Swanpool Beach offers outstanding and uninterrupted views across Falmouth Bay, with extensive sun terrace and clear contemporary interior from which to enjoy the view. At The Three Mackerel we blend the cuisine of the Mediterranean with local Cornish ingredients to create a unique and wide ranging menu.
Born in Nepal, Chef Vistar came to the UK in 1996 and expanded his interest in food and cooking. Largely self - taught Vistar has worked in various establishments in Cornwall and joined The Three Mackerel in 2002. His style of cooking is eclectic, drawing techniques and flavours from various culinary cultures.
