I’ve always loved the sea. I was born on the Cornish coast. My first mode of transport was a boat built by my grandad. And my first job aged 15 was at Fowey Hall in Cornwall boning mackerel, shucking oysters and picking crabs for the senior chefs. I’ve been lucky enough to work in some of the UK’s top restaurants and hotels including Gordon Ramsay @ Claridge’s, Warren Geraghty at The Olde Bell and with Castlebridge hospitality where I learnt how to harvest, butcher and hunt wild game for restaurants. Joining the Headland is so exciting - it’s great to be coming home, back on the Cornish coast.

My food philosophy is keep it simple. Source the best ingredients. Serve delicious dishes driven by flavour and guided by the seasons. I take the best produce I can get my hands on, then prepare and cook them with honesty, care and attention. I’m passionate about sustainable sourcing and I’m looking forward to introducing more wild and foraged food to the menus as they develop: coastal herbs, deer, fresh seafood and woodland mushrooms. The focus will always be on taste, not trend and service that is authentic and timeless.