Andy Appleton joins The Ainsworth Collection as Head Chef at Caffè Rojano

Caffè Rojano welcomes Andy Appleton as Head Chef this month, bringing a wealth of culinary experience to the Ainsworth Collection following an impressive career across both Cornwall and London.

Andy first moved to Cornwall in 2007 after working with Jamie Oliver at Fifteen in London. He initially relocated to support the early days of the restaurant at Watergate Bay Hotel, which had only recently opened at the time. What began as a short-term move turned into a decade-long chapter, during which Andy progressed through the ranks to become Head Chef.

In 2017, Andy and his wife launched their own venture, Appleton’s on the Vineyard at Trevibban Mill, which they ran successfully for four years. They later relocated to Fowey to open Appleton’s, operating the restaurant for almost five years. Most recently, Andy worked as Head Chef, helping to establish Waterside in Flushing.

As he settles into the role, Andy is already working closely with the team to evolve the menu for the season, bringing innovative dishes to Caffè Rojano’s Mediterranean-inspired offering. The forthcoming spring menu, launching in the coming weeks, will celebrate both Mediterranean cooking and the exceptional produce available in Cornwall. With St Enodoc asparagus (a particular favourite of Andy’s) grown just on the doorstep – about to come into season, it will naturally feature across the menu. Highlights include Cornish crab with squid ink linguine and courgettes, alongside a rich Black truffle and mushroom ragù.

Reflecting on joining the Ainsworth Collection, Andy comments: “I’ve known Paul for a long time – we both moved down to Cornwall around a similar time – so there’s always been that connection. When the opportunity came up at Caff è Rojano it just seemed like the stars aligned at the right moment. I’ve always had a passion for Mediterranean-style cooking, which is exactly what the restaurant is about, so it felt like a natural fit. I’m really excited to get stuck in and develop some new dishes on the menu while working alongside such a great team.”