The Scarlet hotel has appointed Jack Clayton as its new head chef
The chef, who most recently headed up the kitchen at the Stargazy Inn in Port Isaac, will take over the Scarlet’s sea-view restaurant in Mawgan Porth, Cornwall. The hotel’s reputation for environmentalism makes the role a fine fit for the chef who is passionate about seafood and sustainability.
Jack started his career in 2009 when he began working in some of the East Midlands’ most well-respected restaurants. While in the region, he achieved three AA rosettes, two Bib Gourmand awards and the title of Nottingham Head Chef of the Year.
The chef’s philosophy at the Scarlet restaurant will centre on showcasing the journey of each ingredient, for example, from the catching of the fish to the artful presentation of the final dish in which it is served. He aims to provide coastal foraging courses for hotel guests and also has his sights set on achieving a Michelin Green Star in 2023.
Highlights of Jack’s new Cornish menu include: sea-trout pastrami with horseradish, cucumber mustard seeds and soda bread; whole John Dory with leek, parsley, lemon butter sauce and herring eggs; and meat dishes such as Warren’s lamb rump with broad bean, pea, tarragon, hung yogurt and oyster leaf.
Experience the dishes at the restaurant, which is open to both non-residents and hotel guests, where an à la carte menu (£60 per head for three courses) is served alongside a seven-course tasting menu.
