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New head chef for Hotel Meudon

David Waters, Hotel Meudon

Fresh from a stint in Port Isaac with Nathan Outlaw, David Waters prepares to make his mark at Falmouth’s Hotel Meudon

Despite having studied accountancy and economics at university in Birmingham, the pull of the Cornish coast was too strong for David Waters, who decided to eschew corporate life and return to his home county to pursue his passion for cooking.

Following an initial stint at Victoria Inn at Perranuthnoe, where he obtained two AA Rosettes, he moved to Port Isaac to extend his culinary repertoire under the tutelage of Nathan Outlaw. Now he’s striking out alone, heading up the kitchen at Hotel Meudon on the south Cornish coast.

Aside from the opportunity to craft his own menus, David is looking forward to making use of the hotel’s verdant gardens.

‘We’re going to start by growing micro-herbs for the kitchen. Then further down the line we’re planning to grow chillies, potatoes, other herbs, strawberries and raspberries,’ he says. ‘This will be small-scale to begin with, but I’d like to use homegrown fruit and veg to elevate dishes. For example, garnish desserts with strawberries grown in the garden.’

Describing his style of cooking, he says: ‘It’s produce-led, simple and not overcomplicated. The flavour is the most important element. I’m super excited about using local produce, Cornish fish is some of the best in the world. From the seas to the farms, this county delivers incredible produce.

‘In terms of other influences, I love Southeast Asian food and bold flavours. My partner is from Thailand and we generally eat Thai food at home.’

Immediate plans for Hotel Meudon include a fresh take on the afternoon tea, launched to coincide with the King’s coronation and running throughout May. It features a coronation quiche with spinach, broad beans and Cornish clotted cream, a smoked salmon cracker with cream cheese, dill and lemon, a raspberry opera cake and the usual scones, jam and clotted cream.

Signature dishes on the newly launched springtime menu will include Newlyn crab filo tart, line-caught Cornish Sea bass with asparagus and spiced West Country duck. For Saturday night feasting, David is launching a decadent surf and turf menu, featuring a sharing board of Cote de Boeuf and half a lobster, served with fries and salad.

Churchill Recreate
Indy Cafe Cookbook Volume 2
South West 660
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