On Saturday 28th March, The Idle Rocks hosts a standout chef collaboration at the Reef Knot Restaurant, bringing together four of Cornwall’s most exciting chefs for a four‑course tasting menu with paired wines.
Led by Executive Chef Guy Owen, the evening will see Jude Kereama (Kota & Kota Kai), Ben Palmer (The Sardine Factory & Yamas) and Chris Eden (Watergate Bay Hotel) each present a signature course, paired with exceptional wines from Liberty Wines. The evening will celebrate Cornwall’s extraordinary seasonal produce and allow each chef to reflect their individual journey, style and connection to Cornwall.
This dinner marks the first collaboration of the year at The Idle Rocks, one designed to spotlight the talent shaping Cornwall’s evolving food story.
First Course: Ben Palmer.
The Dish: ‘Firefly’ – as seen at the Great British Menu 2024 Banquet.
Paired with Soave Classico, Pieropan, Veneto, Italy 2024.
A Looe native, Ben Palmer returned to his hometown in 2018 to open The Sardine Factory, quickly earning and consistently retaining a Michelin Bib Gourmand. His cooking is confident, energetic and proudly rooted in Cornish seafood, later expanding his portfolio with Yamas. Palmer won the starter course at the 2024 Great British Menu banquet, a milestone that cemented his status as one of the South West’s most exciting chefs.
His dish for the evening reflects his bold style: technically assured, flavour-driven and visually striking.
Second Course: Jude Kereama.
The Dish: Gurnard Ceviche, ‘Tiger’s Milk’, Crispy Langoustine.
Paired with the ‘Enchanted Garden of the Eden Valley’, Riesling, Dandelion Vineyards, South Australia 2024.
Born and raised in New Zealand, Jude Kereama trained under Simon Gault before making Cornwall his home more than two decades ago. At Kota and Kota Kai, he has built a reputation for bold, flavour-forward cooking that weaves together his Maori and Chinese‑Malay heritage with the best of Cornish land and sea. A four‑time competitor on Great British Menu and South West Champion in 2021, Kereama’s restaurants hold a Michelin Bib Gourmand and three AA Rosettes.
His opening course is vibrant and precise – sharp citrus, sweet shellfish and layered spice setting the tone for the evening.
Third Course: Guy Owen.
The Dish: Monkfish Wellington, Courgette, Fino Sherry Sauce.
Paired with an ‘875m Finca Carbonera’ Rioja Chardonnay, El Coto, Spain, 2024.
Recently returned to lead the kitchen at the Reef Knot Restaurant, Guy Owen’s cooking is rooted in classical technique and guided by Cornwall’s coastline. First appointed Head Chef at The Idle Rocks in 2015, he helped define the restaurant’s modern coastal identity, leading it to be named Seafood Restaurant of the Year in 2018 and cementing its reputation for refined Cornish cooking. After refining his craft in some of the country’s most respected kitchens, including La Trompette, Gordon Ramsay at Claridge’s and the two‑Michelin‑starred Gidleigh Park, Owen now returns as Executive Chef with renewed focus. His style remains thoughtful and produce‑led, drawing heavily on what is landed and grown locally, and delivered with the quiet confidence that has long defined his cooking.
For this dinner, his Monkfish Wellington balances richness with coastal freshness, showcasing both precision and restraint.
Final Course: Chris Eden.
The Dish: Thunder and Lightning Tart.
Paired with a ‘Mylitta’ Tokaji Noble Late Harvest, Dobogo, Hungary, 2023.
Chris Eden is one of Cornwall’s most accomplished culinary figures. Classically trained in London under chefs including Phil Howard, Chris Galvin and Paul Gayler, Eden became the first Cornishman to earn and retain a Michelin star in Cornwall at The Driftwood. He later secured a second Michelin star at Gidleigh Park before returning to the county to continue championing Cornish produce at the Watergate Bay Hotel.
His closing course is both nostalgic and refined – a reimagining of the classic Cornish ‘thunder and lightning’ combination, elevated with precision and finesse.
Event Details:
- When – Saturday 28 March 2026.
- Time – 7pm.
- Where – Reef Knot Restaurant, The Idle Rocks, St Mawes.
- Cost – £100 per person, Four-Course tasting menu with paired wines.
To reserve your space go to idlerocks.com. For any enquiries, please contact the LUCHFORD team at theidlerocks@luchford.com
(Main image, from left to right, Ben Palmer, Jude Kereama, Guy Owen, Chris Eden.)
