We are thrilled to introduce our new Head Chef, Matt Smith.
Matt was recruited by Ben to work alongside him here at The Tolcarne Inn. Matt joined the team at the start of the summer and has now taken day-to-day operational charge, working with Ben to develop menus and take our food offering to the next level.
Ben said: “I was really pleased to be able to bring Matt on board, having worked with him in the past. Not only is he a reliable pair of hands to help us maintain the highest levels of quality and consistency, he is also extremely creative and forward-thinking, and we’ve already implemented some of his development ideas.”
Ben and Matt worked together during the launch of The Scarlet Hotel in Mawgan Porth in 2009; they found they had very similar approaches to food and have kept in touch ever since.
In the interim Matt was Head Chef at both The Gurnard’s Head in Zennor and The Old Coastguard in Mousehole – both award-winning dining establishments with national reputations.
Matt explained why The Tolcarne Inn is such a natural fit for him: “Ben and I think in the same way about food, especially how to construct dishes. Simple dishes, which highlight excellent ingredients – this is the best description of how we both like to cook.”
Matt and Ben also agree that the casual pub setting is the perfect vehicle for their food, as Ben explains: “Good food in relaxed surroundings is always enjoyable. Fine-dining has its place, but the humble pub is where myself and my food are most at home!”
At Matt’s instigation we trialled a ‘small plates’ menu this summer, with great success. The menu, which is now a permanent fixture, encourages diners to try a selection of smaller dishes starting at around £5, and to build their own seafood feast.
Next on the horizon is the return of our popular Winter Warmer Wine Suppers, which run throughout November, and a turkey-free Christmas Menu for groups of six or more which will be available during December.