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.
Fergus Coyle | Rick Stein's Fish and Chips
Fergus Coyle is head chef at Rick Stein's Fish and Chips in Falmouth. Fergus has worked for Rick and Jill Stein for many years, having originally joined the company in 1996. Fergus progressed through the ranks to become head chef at St Petroc's Bistro and then senior sous chef at The Seafood Restaurant. He was also instrumental in the opening of Stein's Fish and Chips in Padstow in 2004 and is now leading the kitchen team at the new restaurant in Falmouth.
Dale McIntosh | The Pandora Inn
Dale McIntosh, chef at The Pandora Inn on Restronguet Creek, is passionate about using fresh local ingredients. With fish and shellfish regularly landed on the pub's own pontoon, he has the luxury of working with the freshest fish possible! Dale and his team were the 2010 winners of the Cornwall Catering Excellence Challenge and he's delighted to be asked to take part in the Falmouth Oyster Festival. Dale worked in various pubs before settling in to learn his trade at the Dale Hills Hotel near Tunbridge Wells. He then moved progressively westward before arriving in Cornwall ten years ago. Since then, he's worked at Cafe Citron/Sevens in Truro, The Valley and at various pubs owned by St Austell Brewery, before moving to The Pandora Inn in 2009
Fiona Were | The Greenbank
Here at the Greenbank Hotel we like to do things differently. Overlooking the Fal estuary the setting is truly enviable, our hotel staff superbly trained and as anybody who has lived beside the sea will know, the fresh seafood is sublime! Cornwall is renowned for its feel good vibe and fresh produce, and a short stay or holiday at our luxury Falmouth hotel will give you the break you deserve.
Originally from New Zealand, Fiona has been in the UK for 13 years. Her career to date includes being the Training and Development Chef for Jamie Oliver’s Fifteen Cornwall, in its inaugural year, Executive Chef at St Michael’s Hotel and Spa and more recently Head Chef at the Housel Bay Hotel on the Lizard. She trained in New Zealand and was awarded Apprentice of the year with South Pacific Hotels. She was also the first student to gain 100% for her Chef qualification. Fiona's style of cooking focuses on fresh, local and seasonal produce, with an international twist. She is passionate about only using free range poultry and fish caught using ethical methods, from sustainable resources and will continue to use these ethics. Fiona plans to put the Greenbank Hotel well and truly on the map as a foodie destination with absolutely stunning views. If any accolades are achieved along the way, then this will certainly be an added bonus. She is in the process of completely revamping the menus and the style of food on offer. There will be an increasing bias towards fish and seafood dishes, over the forthcoming months. A true advocate of Cornish fare, Fiona and her team support small, local producers and make the most of what is in season.
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.
David Trewin | Samphire
David Trewin opened Samphire on Arwenack Street in January 2010 with partner Emily Rose. Newcomer to the Cornish restaurant scene, Samphire is fast establishing itself with its ''can do'' attitude. Samphire offers modern British cuisine using local ingredients. David has spent many years working in local restaurants around Falmouth and Truro and is bringing his knowledge of local food and suppliers to Samphire, where he creates interesting and exciting menus. The restaurant is modern and relaxed with professional but friendly service. Local sourcing, using seasonal produce and knowledge of provenance are essential to Samphire's ethos.
Nick Hodges | The Flying Fish Restaurant
Nick Hodges is Executive Head Chef at the Flying Fish Restaurant at St Michael's Hotel & Spa. His past chef experience has seen him rub shoulders with Jean-Christophe Novelli and the late Keith Floyd.
Nick joined The Flying Fish in May 2010 and has been instrumental in driving the passion of fresh Cornish produce to the team.
The Flying Fish Restaurant, situated on the beautiful Falmouth coast, is perfect for lunch, dinner, morning tea or afternoon coffee.
