Andy Short has been appointed as head chef at ISCA, the restaurant at voco Zeal Exeter Science Park. He brings his expertise in environmentally-focused cuisine to the property, which is due to open in January 2025 as IHG’s first ever net zero carbon hotel.
Andy joins the property from Salcombe Harbour Hotel, where he was head chef, building on a career which has encompassed hotel and restaurant openings across Northern Europe. In addition to his skills in the kitchen, Short also has a degree in environmental science and a master’s in environ-mental consultancy.
Andy said: “ISCA marries my passions for cooking and the environment, in a project which has true sustainability at its core. One of the attractions of ISCA will be its sensible and thoughtful approach, from championing locally-sourced ingredients from ethical suppliers to the energy we use. Every ingredient and every practice will be rigorously assessed as we challenge ourselves to make the best decisions possible.”
Barnaby Kean, the property’s GM, said: “We are thrilled to have a chef of Andy’s knowledge and calibre joining us on this project. We hope that ISCA will set the tone for environmentally-responsible dining and I know that each dish served will not only taste good but also uphold our commitment to sustainability and fairness.”
Tim Wheeldon, managing director, Zeal Hotels, added: “The food element of operating a premium hotel in a sustainable manner is regularly overlooked and we are excited to welcome Andy on board. We look forward to working with Andy in creating a good team of chefs and a locally-based quality menu for our guests.”
The four-star, 142-bedroom property, which is currently under construction, will be operated by Valor Hospitality.
Edward Cross, operations director, Valor Hospitality, said: “Andrew’s appointment is the latest step towards creating a truly ground-breaking net zero carbon hotel. His talents will ensure that we are able to build a destination which will not only draw in guests and give them an appreciation of the region they are staying in, but attract the local community, creating a vibrant and inspiring meeting place.”
ISCA takes its name from ‘water’ or ‘river’ in the Celtic language, and was the Roman name for Exeter. The restaurant will adhere to responsible-sourcing guidelines for seafood, supporting fisheries and farms that maintain healthy fish populations and aquatic ecosystems. The menu will prioritise diverse plant-based dishes and carefully selected, high-quality meats from ethical sources.
ISCA will also be committed to initiatives that uplift the surrounding community, contributing to its overall wellbeing, part of which will be as a centre of knowledge, sharing insights on sustainable practices and promoting a culture of learning.
