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Meet the pro chef: George Richards

Published on June 24, 2019
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Set in lush gardens with sweeping views across Gerrans Bay, The Rosevine is the perfect blend of laid-back Cornish cool and family-friendly luxury bolthole.

And with its new head chef at the helm, dining at the hotel promises to be a seafood-filled affair where local ingredients do the talking

George Richards, The Rosevine

When did you take up the post of head chef?

I joined in October last year. It’s been a busy few months as I’ve set up a whole new team, but it’s been great so far.

Where did you work previously?

I was in the kitchen at the The Nare Hotel for seven years, working my way up from kitchen porter to sous chef.

What made you want to become a chef?

Food has always been a great love for me, ever since I was a child. Growing up by the sea also helped; I started fishing at a very young age.

What’s your vision for dining at The Rosevine?

Letting the ingredients speak for themselves. We use the freshest and most local produce available and don’t overcomplicate the food so that the ingredients can shine.

Tell us about the produce you use.

All the fish is landed locally and comes in fresh from my local supplier, Wing of St Mawes. I know the fishermen who catch it and the boat it comes off. Meat comes from RJ Trevarthen of Stithians who source the best regional prime cuts. All the herbs are grown in a greenhouse on the grounds.

What’s your favourite dish on the menu at the moment?

It would have to be the pan-seared sea bass with samphire, salsify crisps, tarragon gnocchi and caper beurre noisette. I love sea bass; for me it’s the best of the sea. I know how much work goes into catching one!

www.rosevine.co.uk

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