UGLY BUTTERFLY 2.0 TO OPEN ON JULY 9TH AT THE HEADLAND, NEWQUAY

Award-winning chef and restaurateur Adam Handling MBE has confirmed that Ugly Butterfly 2.0 – his bold new vision for sustainable British luxury – will be opening on schedule on July 9^th, at The Headland in Newquay.  Just ahead of the opening, he has revealed a little more of what guests can expect.

“We’re really letting the natural surroundings take the lead – from the seasonal ingredients on the menu to how we’ve designed the space. Even the sunsets you can see from every window have played a part in shaping the look and feel of the place”, says Handling.

Local artist Olly Howe has created a mural, which covers the restaurant exterior, capturing the sapphire, ruby and gold colours of the Ugly Butterfly logo. Aged-bronze butterfly installations appear to flutter gracefully around the artwork.

Inside the restaurant, visual nods to Cornwall’s breathtaking natural landscape are woven throughout the space. Soft pink and pale green tones echo the shifting light from day to night, creating a backdrop for striking floral arrangements, featuring dried flowers and branches and dainty individual table lamps glow, to add a soft warmth in the evening.

Ugly Butterfly breaks down the barriers of fine dining, so you can eat your way at your leisure but this doesn’t stop Chef Adam Handling MBE’s theatrical touch shining through. With a Champagne trolley to kick things off and an infusions trolley towards the end of your experience and plenty more theatre in between.  The new Champagne trolley will feature a varied selection of Champagne and sparkling wine alongside Adam Handling’s favourite pour – the iconic Krug Grande Cuvée. In a rare and generous move, guests will be able to enjoy a glass for £38 or a bottle for £228 – around half the price this exceptional Champagne is typically offered for in restaurants. This special pricing is here to stay, making Krug more accessible to guests as a permanent feature of the Ugly Butterfly 2.0 experience.

With a key goal to re-house his team, the Ugly Butterfly 2.0 kitchen and front of house team are all joining from the recently closed Ugly Butterfly in Carbis Bay.

Says Adam Handling of the move: “With our Ugly Butterfly family coming back fighting and our elevated menu offering, we’ll be gunning for a Michelin star at Ugly Butterfly 2.0 and there’s no better place for us to be when shooting for it.”

Ugly Butterfly 2.0 will be open for lunch, afternoon tea and dinner.

The restaurant menu offers a flexible ‘4×4’ offering, enabling guests to build their own journey through the South West’s larder, with four dishes in each section – plus the option to start with Porthilly oysters. Highlights include ‘Bluefin tuna, preserved truffles, elderflower’, Adam’s signature ‘lobster, wagyu’ using sweeter, smaller St. Ives lobsters, ‘Texel cross Lamb, tandoori cauliflower, nasturtium’, and freshly baked Tarte Tatin, served tableside. Although not from the South-West, bon bons from the Adam Handling chocolate shop are making an appearance too.

Outside, a relaxed terrace menu serves indulgent comfort food that really champions Cornish seafood with a laid-back twist. From the chilled/raw seafood menu there is a generous Lobster & crab cocktail.

There’s also a Fish & Chips meal deal, with Champagne and dessert, to bring back those nostalgic memories of days on the beach, and an amazing choice of burgers, whilst the dessert section features playful puddings like rice pudding and knickerbocker glory, using fresh fruit from neighbouring Mitchell Fruit Garden.

Afternoon tea at Ugly Butterfly 2.0 is a modern, ingredient-led celebration of Cornish produce. Served in four courses – snacks, savouries, sweets and scones – the menu showcases regional flavour and creativity, with highlights including a ‘Hot-smoked fish tart’, ‘Hazelnut, salted caramel bun’ and ‘Origin coffee cake’ and ‘Cornish scones’ with a selection of jams and Rodda’s clotted cream. Guests can also opt to enjoy it with free-flowing bubbles, such as Chef Adam’s favourite, Krug Champagne.

The space seats 42 covers inside, 24 on the terrace, and 26 in the bar, designed to create a relaxed yet theatrical dining experience that breaks down the traditional boundaries of luxury dining. The restaurant offers an outstanding wine list, with over 250 bins, making it one of the most extensive in Cornwall.

The Headland – a family-owned, five-star resort recognised as one of Cornwall’s most iconic hotels – shares Adam’s values around local sourcing, sustainability and warm, inclusive service. With its mantra of “five-star Cornwall, not formal”, The Headland offers a true Cornish experience from its clifftop location, with 86 rooms, 39 self-catering cottages, award-winning spa and wellness facilities and multiple eateries.

Ugly Butterfly 2.0 is open seven days a week during the summer season and five days a week for the rest of the year.

The Headland, Fistral Beach, Headland Road, Newquay TR7 1EW

reservations@uglybutterfly.co.uk

01637 839739

www.uglybutterfly.co.uk

@uglybutterflybyah

Celebrating Another Exceptional Year of The Chefs’ Forum Academy at West London College

The Chefs’ Forum Academy has proudly wrapped up its’ 6^th inspiring year of masterclass sessions at West London College, ending on a high note with an unforgettable MasterChef-inspired grand finale on Thursday 3rd July.

This final session captured the energy and creativity that has defined another brilliant year of masterclasses at the college. Students were given the ultimate culinary challenge: a mystery box of ingredients and just 15 minutes to plan a dish before diving into one hour of focused cooking and plating. Each group had 15 minutes to clean down, followed by personalised feedback from our esteemed list of chef judges: Geanina Rugina, Executive Chef at Louie London, Jason Howard, Chef Consultant, Chanaka Fernando, Global Executive Chef at Buddha Bar and Sean Simmonds, Culinary Director at Graysons.

Their collective insight and encouragement left a lasting impact on the students, who relished the opportunity to cook for, and learn from, some of the industry’s finest.

Jason Howard, Chef Consultant said:

“The professionalism showed in the kitchen was truly inspiring. What The Chefs’ Forum Academy is doing for the next generation of chefs is incredible! It’s giving them direct access to the realities of the industry and helping shape serious culinary talent.”

The final MasterChef-style session was a fitting conclusion to a year full of hands-on learning and guest masterclasses through the Chef’s Forum Academy, a programme that continues to bridge the gap between college training and real-world industry expectations.

Geanina Rugina, Executive Chef at Louie London said:

“It was incredible to see the talent and passion these students brought to the table. They showed real creativity, composure, and a genuine love for cooking, all qualities you need to thrive in this industry.”

Congratulations to students Anais Samuel O’Donoghue (Level 2) and Rudy Cameron Neylon (Level 1), who were named winners, with runners-up Prinal Dhiru (Level 1) and Hakeem Muhammad (Level 1) also impressing the judges with their culinary creations.

Denise Charles, Head of Curriculum – Service Industries, West London College said:

“The Chefs’ Forum Academy is vital for our students as it brings industry into the classroom in the most practical and inspiring way. The MasterChef style session was a standout moment, challenging them to perform under pressure and impress top level chefs with their creativity and skill.”

A huge thank you to our guest judges and of course, the talented students who rose to the occasion. We can’t wait to see what the next year brings!

Nephrops Fishery Improvement Project Begins New Chapter

Michael Caines Launches South West Chef of the Year 2025 – Celebrating Talent, Innovation and the Region’s Exceptional Food Culture

Renowned chef Michael Caines MBE DL has launched the 2025 edition of the prestigious South West Chef of the Year competition – a highlight of the region’s culinary calendar and a platform for recognising the best cooking talent from across the South West.

Michael, who is chef/patron at the Michelin-starred Lympstone Manor, co-founded the competition in 2004 with the aim of championing professional excellence, nurturing rising stars, and celebrating the world-class food and drink produced in the region. Now in its 21st year, the competition continues to spotlight the outstanding depth of talent and passion that defines the South West’s hospitality industry.

Michael said: “The South West has a truly world-class larder and some of the most exciting culinary talent in the country. This competition shines a light on both. It provides a valuable opportunity for chefs – whether professionals or enthusiastic home cooks – to challenge themselves, develop their skills and gain recognition from the very best in the industry.”

Entries are now open in the following categories:

• Professional Chef – any age, working as a sous chef/pastry chef or above
• Young Professional Chef – aged 18-24, working in any role in the kitchen up to and including junior sous chef
• Student/Apprentice Chef – aged 16-19 and at college or in an apprenticeship
• Home Cook – aged 16+ and never having worked or trained in the catering industry.

Entries for the category for Junior Chefs (aged 11-16) have closed for 2025. Competitors must live or work in the following counties: Cornwall, Devon, Somerset, Dorset, Gloucestershire and Wiltshire.

Competitors are given a list of seasonal ingredients and challenged to create their own unique dishes, with an emphasis on locally sourced produce. Finalists then showcase their skills in front of an expert judging panel, led by Michael Caines and featuring some of the South West’s most acclaimed chefs, including Nathan Outlaw, Hywel Jones, Scott Paton and Peter Gorton.

This year’s competition culminates on Tuesday, October 28 with the Professional and Student/Apprentice Chef finals at Exeter College. The day concludes with a glittering Awards Presentation Dinner at Exeter Golf and Country Club, where guests will enjoy a four-course meal cooked by judges and former winners. Tickets are now available and early booking is recommended.

Last year’s overall winner was Harrison Brockington who is head chef of Gather, Totnes. The competition has a proud track record of supporting the careers of some of the UK’s leading chefs, including Elly Wentworth, Simon Hulstone, Matt Mason and many others.

For more information and to enter, visit: www.southwestchef.co.uk

Photo credit: Steve Haywood

Chef of the Week: Kemal Coskuncay, Executive Chef at Casa Rima Restaurant in Liverpool

How long have you worked at your current restaurant?
I have had my gastronomy business 32 years and have been working at Casa Rima restaurant since 2023.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began at a very young age, growing up in a family where food was at the heart of everything, especially my grandmother. I was surrounded by the rich culinary traditions of Anatolia, and l learned early on that food was more than just fuel; It was culture, storytelling, and a way to bring people together.

I started learning in my grandmother’s kitchen. I watched my mum and grandmother prepare traditional dishes with love and precision. Having that early exposure inspired me to pursue formal training, and over the years I’ve worked in some of the most respected kitchen across Turkey and Europe. Every experience has shaped my style – blending traditional with modern techniques, and always cooking with heart.

What do you enjoy most about being a chef?
Learning, challenges, action and leadership. I get to create art, learn world culture and cuisine.

Name three ingredients you couldn’t cook without.
Fresh herbs, rosemary, vegetable stock, and olive oil.

Which piece of kitchen equipment couldn’t you live without?
My grill and my knives.

What food trends are you spotting at the moment?
Tomahawk steaks.

What do you think is a common mistake that lets chefs down?
Not working well in a team. When big groups of tables order, sometimes parts of the order are missing, or food is sent to the wrong table. Chefs must be calm and humble. Relax and follow orders.

What is your favourite time of year for food, and why?
December – Christmas. It’s a very jolly and enjoyable time. Mainly catering for big party meals where they pre-order and everyone is in party mode. So nice.

Which of your dishes are you most proud of?
Wild grilled duck with orange and brandy sauce on a bed of roasted potatoes.

How do you come up with new dishes?
When travelling to other countries, I take inspiration from different recipes, create my own test ingredients and present my own signature plates.

Who was your greatest influence?
My grandmother, Ayhan Coskuncay. May she rest in peace.  Her whole life was committed to waking up at 5 in the morning to cook for all 13 children and any guests. She was my hero.

Tell us three chefs you admire.
Soner Sivrioglu (a Turkish chef), Jamie Oliver and Cesare Cardini.

What is your favourite cookbook?
Ramsay in 10 (Gordon Ramsay).

Who do you think are the chefs to watch over the next few months?
Mory Sacko (France), Dave J Critchley and Christina Konstantopoulou.

What’s been your favourite new restaurant opening of the last year?
San Marino (Witnes), Elif (Castle Street) and Casarima (Halewood).

www.casarima.co.uk

Chef of the Week: Nick Hodges, Group Executive Chef at The Cornwall Hotel Collection

How long have you worked at your current restaurant?
Ten years, firstly as Head Chef here at The Greenbank, but in more recent years with an expanded role as Group Executive Chef over four properties within the Cornwall Hotel Collection.

Where did your passion for cooking come from and where did you learn your skills?
In the early days I loved watching my gran cook, I think this is where my love for food really began. As I got older, summer jobs were where I got hooked on the buzz of the kitchens, leading to classical training at our local college.

What do you enjoy most about being a chef?
The people – without any doubt, people that make their careers in hospitality are like no other. They’re passionate, creative, and always a little bit mad (in the very best way!).

Name three ingredients you couldn’t cook without.
Fish and shellfish, herbs (especially fresh mint), and I love yellow rapeseed oil.

Which piece of kitchen equipment couldn’t you live without?
I’ve got an old original KitchenAid mixer which got me through lockdown and will be hard to replace when the time comes.

What food trends are you spotting at the moment?
Slow cooks and long marinades – a fantastic way add a punch of flavour to your dish.

What do you think is a common mistake that lets chefs down?
One too many elements in a dish or on a plate, I’ve always found that the key to success is to keep it simple and let your ingredients speak for themselves.

What is your favourite time of year for food, and why?
Love the autumn. In Cornwall the summer hangs around but towards the end of it the slow cooker comes out and more of those lovely earthy flavours start to make an appearance.

Which of your dishes are you most proud of?
To this day you will still find my ‘Granny Alice’s fish pie’ available on the menu – it’s a best seller, super tasty, and wonderfully simple.

How do you come up with new dishes?
Often by experience – I’ll see something that grabs my attention and take the best bits to incorporate with combinations I know will work well together.

Who was your greatest influence?
Jean Christophe Novelli; I was fortunate enough to work with him at a young age and his passion for perfection has been ingrained in me ever since. Admittedly, it’s hard to achieve but 30+ years on, we can only keep trying!

Tell us three chefs you admire.
Call it corny, but I admire all chefs. It’s a bloody hard way to make your living and everyone who does it has my respect.

What is your favourite cookbook?
The Art of Anton Mosimann, this wowed me when I was a young chef and I still have it on the shelf.

Who do you think are the chefs to watch over the next few months?
I’m intrigued to see what Adam Handling and the crew do at the new Ugly Butterfly location at The Headland. Being a proud Cornishman it’s great to see Cornwall flying high as a food destination.

What’s been your favourite new restaurant opening of the last year?
I love the new era of street food and food trucks – this is often what I head for, not necessarily restaurants. Crab rolls with Dan Dan the Lobster Man is my idea of heaven, so a trip to his new venture at Una St Ives will be soon.

www.greenbank-hotel.co.uk

Sizzling Summer Celebration: Aussie Beef & Lamb Take Centre Stage at Parlour BBQ Feast

London, UK. A sun-soaked afternoon of fire, flavour, and first-class fare was enjoyed at Parlour as some of London’s most exciting chefs showcased the finest Australian Beef & Lamb in a summer BBQ celebration to remember.

Emma Boughen, Business Development Manager for Aussie Beef & Lamb UK, was delighted to host the inaugural Summer BBQ, she said

“It’s great to show how our consistently high-quality product can be used in so many different ways. Today our chefs used Wagyu trim and lamb legs to make burgers and secondary cuts like lamb neck on the barbecue. It is also wonderful to have our brand ambassador and Beef Mate, Dan Espley, here to showcase prime Aussie butchery cuts to inspire the chefs and butchers today.”

The Chefs who attended were treated to a live butchery demo by Dan, who was joined by UK Country Manager Richard Sanders, who told the chefs more about the provenance of Aussie beef and lamb.

The chefs then made their way outside into the sunshine for a fantastic BBQ hosted in the vibrant, sunny garden of Parlour in Kensal Green, the event brought together food lovers, industry tastemakers, and chefs to experience the unbeatable quality, taste, and versatility of Aussie red meat, served up in sensational style.

Jesse Dunford Wood, Chef-Patron at Parlour, praised both the quality of the produce and the invaluable support from the next generation of chefs who ably assisted, creating a wonderful lunch to showcase the excellent quality and flavour of Aussie beef and lamb, he said

“It was a real pleasure to work with the talented students from West London College they jumped in with enthusiasm, from shelling peas to learning the ropes on creating a delicious BBQ and beautiful salads to accompany. Their professionalism really stood out and many were offered work experience on the day.

“The Aussie Wagyu Picanha was a real showstopper – so much marbling, so much flavour. You just need a bit of seasoning and fire, and it practically cooks itself. Working with meat of this quality makes barbecuing a real pleasure.”

“It’s rare to find beef that has both intense marbling and a clean, natural taste. The Aussie Wagyu delivered on both fronts: juicy, flavourful, and luxurious without being overpowering. It’s what you want in a premium burger.”

Guest Chef, Tom Cook of Smith & Wollensky joined Jesse and his team in the kitchen and delighted guests with his  Aussie Lamb Merguez Burger – boldly spiced and perfectly grilled and also Aussie Lamb Neck which was marinated in his Smith & Wollensky signature BBQ sauce and seared on the grill, powered by Big K charcoal.

Tom said

“Australian lamb is unbeatable for consistency and depth of flavour. The lamb neck we served today was incredibly tender and nice, exactly what you want for a summer BBQ dish. It’s a chef’s dream when the product speaks for itself and it all disappeared rather quickly as the chefs tucked in!”

He also was very impressed with the way the Merguez Lamb Burger turned out, he said

“For the Merguez burger, the Aussie lamb has that beautiful grassy, natural flavour that pairs perfectly with North African spices. It held up really well on the grill and made for an incredible burger; juicy, spicy, and packed with character.”

Also on the menu at the Summer BBQ was:

Simply Seasoned Aussie Wagyu Picanha – Meltingly tender and full of flavour and expertly cut into delicate strips by Jesse’s chefs Myles Kaufmann and Chef Newton.

Aussie Wagyu Beef Burger with Rabbit Row Relish – a next-level burger experience.

To complement the wonderful Aussie beefs and lamb, Jesse also crafted an array of vibrant summer sides:

Jersey Royal Potato & Duck Egg Salad, Rainbow Coleslaw, Asparagus, Pea, Baby Gem & Parmesan Salad and Heritage Tomato & Raspberry Salad.

All seasonal fresh produce was kindly sponsored by First Choice Produce and the students shelled delicious peas by hand, the perfect partner to the Aussie beef and lamb!

To finish on a sweet note, David Jordan of Bonds Mayfair served a stunning summer dessert of s’mores, blowtorching the delicious marshmallow filling, wrapping up the feast in fine style.

The event was a celebration of the natural quality and sustainability of Australian beef and lamb, renowned globally for its clean, green, and delicious credentials. Guests left with full hearts (and even fuller plates), inspired by the possibilities of cooking with Australian produce over fire.

For more information about Aussie Beef & Lamb and future events, please contact UK Business Development Manager, Emma Boughen: eboughen@mla.com.au

Ugly Butterfly 2.0 To Land at The Iconic Headland Hotel, Cornwall

A bold new chapter for one of Cornwall’s most exciting restaurants – with a brand-new home and even bigger ambitions

The Headland; Adam Handling MBE

Award-winning chef and restaurateur Adam Handling MBE is set to open a new chapter of his pioneering Cornish restaurant, Ugly Butterfly, this summer, as it moves from its previous location in St Ives. Ugly Butterfly 2.0 will open its doors at the iconic five-star hotel, The Headland in Newquay on 9^th July 2025.

This marks the beginning of an exciting partnership between two trailblazing names in hospitality – and a significant moment for Cornwall’s food scene. Located above the shores of Fistral Beach, the new restaurant will be the jewel in the crown of Newquay’s thriving culinary landscape.

Ugly Butterfly 2.0 represents a rebirth of Adam’s bold vision for sustainable British luxury – same ethos, same spirit, yet evolved in every way. The restaurant is all about how a guest would like to eat – offering a flexible ‘4×4’ menu, enabling guests to build their own journey through the South West’s larder, with four dishes in each section – plus the option to start with Porthilly oysters. Highlights include ‘Cornish tuna, preserved truffles, elderflower’, a take on Adam’s signature ‘lobster, wagyu’ using sweeter, smaller St. Ives lobsters, ‘Lamb, tandoori cauliflower, wasabi leaf’, and freshly baked Cornish apple tarts, served tableside. Although not from the South-West, bon bons from the Adam Handling chocolate shop will be making an appearance too.

Outside, a relaxed terrace menu serves indulgent comfort food that really champions Cornish seafood with a laid-back twist. From a chilled/raw seafood menu to St. Ives lobster rolls and freshly picked Cornish crab sandwiches in homemade milk buns. There’s also a Fish & Chips set menu with Champagne to bring back those nostalgic memories of days on the beach, whilst the dessert section features playful puddings like trifle and knickerbocker glory, utilising fresh fruit from neighbouring Mitchell Fruit Garden.

Afternoon tea at Ugly Butterfly is a modern, ingredient-led celebration of Cornish produce. Served in four courses – snacks, savouries, sweets and scones – the menu showcases regional flavour and creativity, with highlights including a ‘Pea tart, potato & caviar’, ‘Hog’s pudding sausage roll’, ‘Battenberg’, and ‘Cornish scones’ with a selection of jams and Rodda’s clotted cream. Guests can also opt to enjoy it with free-flowing bubbles, whether it be local Polgoon Seyval Blanc or Chef Adam’s favourite, Krug Champagne.

Adam Handling MBE, Chef / Owner of the Adam Handling Collection, said:

“As one door closes, another one opens – and this Ugly Butterfly 2.0 is a more fitting home for our most sustainable brand. We are taking this situation in an extremely positive light, building on what Ugly Butterfly has achieved and focusing on what we need to do to be even better. There is no doubt that we will be gunning for a Michelin star in this restaurant. And what a place to do it – the iconic Cornish hotel, The Headland. They are a force to be reckoned with, and their sustainable values and credentials are a true credit to them.

I will be predominantly based in Cornwall for this year, to relaunch this restaurant and it will, no doubt, give my Frog restaurant a run for its money. Frog will be our only tasting menu restaurant in the group, which showcases all ingredients around the British Isles. This Ugly Butterfly restaurant will have food stations, so the guests can see dishes being made – there will be theatre, there will be smiles and, most importantly, there will be a real celebration of the best of the South-West. “

The new space will seat 50 covers inside, 20 on the terrace, and 30 in the bar, designed to create a relaxed yet theatrical dining experience that breaks down the traditional boundaries of luxury dining. The restaurant will offer an outstanding wine list, with over 500 bins, making it one of the most extensive in Cornwall.

Ugly Butterfly 2.0 is just an 18-minute drive from Adam’s gastropub, The Tartan Fox, further cementing his presence in Cornwall. Adam now has a home in the county, having fallen in love with the region and its people. “I love the people and this place so much, I want to be part of the fabric of the community,” he says.

The Headland – a family-owned, five-star resort recognised as one of Cornwall’s most iconic hotels – shares Adam’s values around local sourcing, sustainability and warm, inclusive service. With its mantra of “five-star Cornwall, not formal”, The Headland offers a true Cornish experience from its clifftop location, with 86 rooms, 39 self-catering cottages, award-winning spa and wellness facilities and multiple eateries.

The synergy between the two teams has been central to the development of this new restaurant, with all team members retained and integrated across both businesses – reinforcing both Adam Handling’s and The Headland’s commitment to year-round employment and long-term investment in Cornwall’s hospitality community.

Veryan Palmer, Executive Director at The Headland, said “We are excited to be welcoming Ugly Butterfly by Adam Handling to The Headland to offer our guests a new dining experience in our iconic hotel.  The shared values of sustainability and community resonate between our operations, and we look forward to seeing the partnership develop”.

Ugly Butterfly 2.0 will be open seven days a week during the summer season and five days a week for the rest of the year. More details on the launch, menu, team and design will follow in the coming weeks.

Photo credits: The Headland, Carlos Solsona and John Hersey

Chef of the Week: Brajesh Singh Rajput, Pastry Sous Chef at Sofitel London Heathrow

How long have you worked at your current restaurant?
I have been working at Sofitel for the past two years.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from spending time with my family in the kitchen. I learned my skills in India and Dubai.

What do you enjoy most about being a chef?
Creating delicious food that brings people joy.

Name three ingredients you couldn’t cook without.
Flour, butter, and eggs – they are the foundation of most pastry recipes.

Which piece of kitchen equipment couldn’t you live without?
My KitchenAid mixer and a spatula.

What food trends are you spotting at the moment?
I’m currently following the trend of Burnt Basque Cheesecake.

What do you think is a common mistake that lets chefs down?
A common mistake pastry chefs make is poor temperature control, which affects ingredients and baking conditions.

What is your favourite time of year for food, and why?
Christmas – I love the festive flavours.

Which of your dishes are you most proud of?
Paris-Brest.

How do you come up with new dishes?
As a pastry chef, I innovate by experimenting with flavours, textures, and seasonal ingredients.

Who was your greatest influence?
Pierre Hermé – I admire his innovative approach to flavour and technique.

Tell us three chefs you admire.
Carl Stockenstrom, Martin Chiffers and Cédric Grolet.

What is your favourite cookbook?
Fruits: The Art of Pastry.

Who do you think are the chefs to watch over the next few months?
Cédric Grolet.

What’s been your favourite new restaurant opening of the last year?
The pastry shop Scoff at The Savoy.

www.sofitel.accor.com

A Taste of Distinction: Ritter Courivaud Stages Culinary Collaboration at The Headland Hotel

On a beautiful sunny day in Newquay, Cornwall, The Headland Hotel was proud to host A Taste of Distinction, an exclusive fine dining event, staged by Ritter Courivaud, that brought together some of the South West’s most accomplished chefs for a wonderful celebration of culinary artistry. Hosted in the grandeur of The Headland’s iconic RenMor Restaurant, this unforgettable seasonal, sustainable menu showcased bold flavours, regional produce, and impeccable culinary artistry.

The lunch began with freshly baked Bridor Pain Parisien sourdough served with Netherend Farm butter, setting the tone for what proved to be a gastronomic journey unlike any other.

Rosa Vano, Owner of Castillo de Canena was delighted to showcase her range of extra virgin olive oils during the mini tradeshow that preceded the excellent lunch, she said

“My family have been producing extra virgin olive oil since 1780, and we own and manage every element of the entire value-added supply chain, so we can uphold the utmost quality and sustainable practice throughout production.  We have been proudly working with Ritter Courivaud for nearly eight years, and we are very happy to be in Beautiful Cornwall today, meeting so many excellent chefs.”

Lauren Parker, Sales and Marketing Director at Ritter Courivaud (opposite photo, L-R Rosa Vano (Castillo de Canena), Lauren Parker and Maria Parias (Castillo de Canena), was delighted to showcase their leading suppliers in a fantastic mini trade show, which gave the chefs who attended the opportunity to meet the top-quality producers.

“A Taste of Distinction was a resounding success, an unforgettable event that brought together some of the finest culinary talent in the region. Guests were astounded by the creativity and quality of each course, and the atmosphere in the RenMor Restaurant was electric. It was a true celebration of local produce, exceptional chefs, and the unique dining experiences we’re proud to stage here at The Headland.”

Also on display in a range of eye-catching stands were Boiron Purée, Agrimontana, True Foods, Purbeck Ice Cream, Be Better My Friend (plant-based butter), Weiss, Chocolatree, La Rose Noire and Callebaut, all showcasing their sustainable product ranges.

Starter

Crafted by Eddy Rains, Head Chef at The Halfway House Inn, the menu opened with a luxurious Lobster Thermidor Tart, blending classic French indulgence with precision pastry work, showcasing the quality of the lobster tails available from Ritter Fresh.

Ana Adrade, Global Sales Manager was delighted to showcase La Rose Noire handmade, dry line tart case range at the event, she said

“This range is handmade and sustainable and perfect to help chefs create quality dishes. We are market leaders in innovation and encourage chefs to strive for the next level of excellence, it truly was wonderful to meet all of the southwest chefs and business owners today and it really is an honour and a privilege to meet the chefs, using our product range – A truly excellent Lobster Thermidor Tart by Eddy.”

Fish Course

Fred Alsop, Chef Patron at The Fish Market Looe, reimagined seaside comfort food with his bold creation: Fish, Chicken and Chips – hot buffalo South Coast monkfish, chicken fat shoestring fries, and ranch dressing. This dish is a playful, high-end tribute to British coastal cuisine.

Ric Smith, Head of Ritter Fresh attended the lunch and presented to the room about the provenance of the high-welfare, top-quality, sustainable monkfish.

“The great thing about all of our sustainable, seasonal seafood here at Ritter Fresh, is that we can trace every single fish back to the day boat on which it was caught, in this case Brixham. This really is a fantastic product as it has a fantastic meaty texture. Furthermore, it is so delicate in flavour that it allows the chefs to impart any flavours they desire. We are delighted to showcase our fresh monkfish, lobster and West Country rack of lamb here at The Headland Hotel today and what a fantastic venue?!”

Main Course

Gavin Edney, Executive Chef at The Headland Hotel, showcased the best of the region with Roast Cutlets of West Country Lamb, served alongside a lamb fat fondant, early summer vegetables, and a refreshing mint vinaigrette. This dish encapsulated seasonal elegance and local provenance.

Gavin said

“It really was fantastic to welcome so many top chefs from across the region to The Headland today.  The produce and fine ingredients from Ritter have been outstanding and the lamb was a joy to cook and serve to everybody.  It was also wonderful to try the other chefs’ food.  This event celebrated collaboration and creativity. Each course was a personal expression of the chefs involved, and the menu told a story of our shared passion for extraordinary food- A great time was had by all indeed.”

Dessert

Dan Hyams, Chef Director at The Barley Sheaf, delivered a showstopping Black Forest Gateau: a delicate chocolate sphere filled with layers of chocolate sponge, cherry purée, Chantilly cream, chocolate leaf, and hand-crafted marzipan flowers.

Dan was ably assisted by Phoebe Mortimer, The Chefs’ Forum Student Pastry Chef of the Year 2025, with some of her course mates from Cornwall College, which further celebrated Cornwall’s reputation on the national stage as a top dining destination, with so many fantastic restaurants to choose from.

Coffee & Petit Fours

To finish, Lee Adams, Chef Director at The Poet at Matfield, offered an indulgent array of Weiss white chocolate & ras el hanout fudge, alongside a curated selection of Weiss chocolate bonbons, perfectly paired with freshly brewed coffee.

Ritter Courivaud delivers to Cornwall and the Southwest five days a week. For any chefs looking for supply, please contact Ashley Wright on 07483 353715 or email Ashley.Wright@rittercourivaud.co.uk

Photography & film by Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.