One of south Cornwall’s top boutique properties, Talland Bay Hotel has announced that there will be a new head chef at the helm when it opens for business again on 17th May.
Senior sous chef, Glen Merriott will be stepping up to the plate at the hotel’s 2AA Rosette restaurant for what promises to be an exceptionally busy year ahead. Glen, who joined the hotel as a kitchen porter in 2008, is well placed to steer the award-winning team having progressed up through the ranks and worked alongside the outgoing Nick Hawke over the past seven years.
“A huge part of Talland Bay Hotel’s success is the family ethos that is embedded in our culture,” says General Manager, Jack Ashby-Wright. “We’re incredibly proud to nurture talent in house.”
Describing Glen’s style of cooking, Jack talks of “modern slimline food, which isn’t busy on the plate but packs the flavour”. The hotel has built an enviable reputation for delivering exceptional dishes using the finest Cornish produce, ‘freshly caught, picked, churned and plucked’. From deliciously decadent afternoon teas to relaxed lunches and exquisite evening meals, all served with a sea view.
“The hotel has won lots of awards over the last few years and is loved by locals and guests alike, so the head chef shoes are big ones to fill,” says Glen. “But I’m really excited to be taking on the role and can’t wait to be back in the kitchen with such an incredible team.”
For more information and to book visit www.tallandbayhotel.co.uk.
