Meet our Head Chef
The fresh, inventive menus at Talland Bay Hotel are testament to the skill and imagination of Nick Hawke. Having learned his trade under some of Britain's finest Michelin starred chefs, he leads a kitchen team dedicated to raising the culinary bar and making Talland Bay one of the best foodie hotels and restaurants in Cornwall.
While many eateries pay lip service to the "locally-sourced" mantra, Nick and his team live and breathe Cornish food, hand-selecting produce from local farms and fishermen to fuel the menus and seasonal specials at our restaurant. Quite tellingly, it isn't just travelling foodies who love his work; locals in Looe and Fowey also make a beeline for the Modern Cusine served in the sunny fresh gardens or in our beautiful wooden pannelled resturant - even the dog can join you when dining in our cosy conservatory!
Cornish Fine Dining and Signature Dishes
What would Nick choose to cook on any given day? Seafood is a fresh and obvious choice, given the fantastically rich location of the hotel. Shellfish can be especially tempting, which he uses to create special dishes such as his Roasted Cornish Scallops with Smoked Roe Taramasalata, served with celeriac, pickled apple and focaccia wafer.
Besides the fine seafood of the region, a more unsung highlight is the range of free range meat and game on offer. Nick's Cornish Pork Plate is an excellent dish for any confirmed carnivore to try. Confit Pork Belly, Cider Glazed Cheek & Jowl, Hog's and Black Pudding Terrine and Pork Tenderloin all feature on this seasonal dish, which is accompanied by Salt Baked Heritage Carrots and Carrot and Star Anise Puree.
We could continue with desserts and further seasonal variants... but that would probably only make you hungry and, besides, the best way to experience the craft of Nick and the team is to come and dine with us at the hotel.
Discover more about Nick's early chef career and what inspires him, here.
