Lewinnick Lodge is thrilled to welcome a new head chef to the team, as the venue launches a brand-new menu this February with bold, new flavours.
The Lodge, perched on the edge of the Pentire Headland with some of the most stunning coastal panoramas in Cornwall, has already made a name thanks to its incredible views, fine-dining menu and beautiful designer bedrooms.
Now Cornish chef Anthony Theobald has joined the boutique hotel, bar and restaurant, promising a colourful, honest menu that will reflect and build on the already-stellar reputation of the Lodge.
Theobald, who has landed a number of rosettes throughout his career and worked in some of the most prestigious hotels in Cornwall and Cardiff, said: “My food is vibrant, full of flavour and honest.
“Ultimately, I want to go for variety with this menu here, using lots of different world influences.”
Dishes that guests can expect to see will include the likes of a ‘light and fresh’ polenta-crusted squid with a Vietnamese-dressed salad – as well as succulent steak dishes sourced from B&N Farms in Launceston.
Theobald said: “To me, the Lodge is a really vibrant, busy place. You can come here and get a really great meal and you can spend as little or as much as you want.
“I think we’re so lucky to be where we are, to have the quality of the ingredients that we have around us, and what I would like to do is treat it with respect and make the main ingredients sing – without overpowering them with other things.”
The move comes as former executive chef of the Lodge and the company’s sister venue, The Plume of Feathers in Mitchell, takes on a new role within the company.
Nat Tallents, previously a contestant on BBC’s Masterchef: The professionals, has now taken on a full-time role at The Plume as chef patron – and is already curating a menu of signature dishes using locally-sourced ingredients (including from The Plume’s store of home-grown produce).
She said: “I am really excited to take on the chef patron here at The Plume. Learning to cook in the north, I spent a lot of time in gastro pubs and destination pubs, so being here feels like a home from home.
“I feel my role as executive chef has taught me so much about the business side of the industry and now I can bring all this knowledge, combined with a more hands-on kitchen approach, to make The Plume something really special.
“The Plume is a great place and has a lot of potential, so I really want it to stand proud and carve its own reputation as the ultimate gastro pub dining experience in Cornwall.”
You can read more about The Plume of Feathers here.