About Me

For me, enjoying good food is not just about eating it, sourcing the fresh ingredients, creating dishes from scratch from those ingredients, or even enjoying the scents and flavours of the food I cook. What I love is just to know that people have really enjoyed the food I’ve made for them.

I started out in the food world when I was a teenager, helping out at a nearby pub, The Ferryboat Inn on the Helford River, near to Falmouth. I went on to become a chef there, moving on to the Pandora Inn at Restronguet where we won the national Best Pub Grub of the Year award.

I moved on to work at the White Hart in St Keverne, before taking some time to work as a fishmonger. I’ve always been keen to learn as much as I can about the ingredients of dishes, and this time helped me to learn a great deal about seafood, which is one of my specialities.

Afterwards I set up a successful restaurant Tremarricks before moving on to become head chef at The Paris Hotel in Coverack.

I have become fully qualified along the way, and hold NVQ Level Three in Food Preparation and Larder and Advanced Food Hygiene.I have over 15 years of experience in the catering world. I love my work and most of all, I want you to enjoy my food.

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