Guy Owen

By January 18, 2017 No Comments

Read:  Our interview with Guy Owen

The Hampshire born chef developed his culinary expertise with some of London’s leading chefs, including Gordon Ramsay at his Michelin starred restaurant at Claridge’s, Jerome Tauvron at L’Etranger and James Bennington and Bruce Poole at Michelin starred La Trompette.

Guy moved to South East Cornwall at the age of eight and throughout his school years began helping in the kitchens of local restaurants after lessons and at weekends. More recently, having returned to the West Country in 2009, Guy worked at leading hotels Gidleigh Park, under Michael Caines, and the Driftwood hotel, where he became sous chef under Chris Eden.

It was Cornish produce that fuelled Guy’s passion for food. The menu at The Idle Rocks reflects the hotel’s ethos of re-engaging with the simple pleasures in life and uses only the best ingredients with a mix of classical and modern cooking methods.  Guy is totally focused on sustainability, and promoting local businesses. Whether that be a local day boat fisherman like Danny Phillips of Cadgwith, who catches their monkfish, or Ross Geech of Padstow kitchen garden who grows their vegetables.

The Idle Rocks is a privately owned 19 bedroomed waterfront Relais & Chateaux hotel in the picturesque village of St. Mawes, Cornwall.

Nik Boyle
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