Meet Callum, our new Head Chef

What attracted you to The Royal Duchy Hotel? 

One of the biggest attractions was the location, it is absolutely stunning. The hotel sits right on the coast with beautiful views over the sea, and the restaurant has a real elegance and charm. It's the kind of place that inspires you as a chef. There's a sense of calm but also a real energy here, and I knew right away it was somewhere I could bring ideas to life while working alongside a great team.

What inspired you to become a chef, and when did you know this was something you wanted to pursue?

My earliest memories of cooking are with my nan. She was a massive inspiration to me. We used to cook and bake together when I was little. Sunday lunch in particular was a big event in our family. I think I always knew that cooking would be a part of my life; it just felt natural. 

How would you describe your cooking style?

My style has evolved over the years, where I have worked and where I've travelled have had a huge impact. I started out with very classic training, which was quite traditional and very French influence. But travelling the world opened my eyes to many different flavours and techniques. It is impossible not to be influenced by that. Now I'd say my style is globally inspired but rooted in simplicity and great ingredients. I love letting the quality of the produce speak for itself. 

Is there a dish you love making that we might see on the menu?

Absolutely - seasonality is always at the heart of my menu planning. At the moment, there's a lot of octopus being caught in the Cornish waters, and that's something I love working with. You can expect to see a chargrilled octopus dish coming soon - something that's fresh, smoky and full of flavours. I'm excited to showcase it in a way that highlights both the ingredients and the region. 

What is your favourite meal to cook when you're off duty?

When I'm at home and entertaining friends or family, it has to be a proper classic roast. There's something timeless about it - it brings people together and it gives you that same feeling I had growing up. Roasted meats, crispy potatoes, seasonal veg and rich gravy. Simple, comforting and always a winner! 

How important is using local seasonal produce in your kitchen? 

It's absolutely essential - using local and seasonal ingredients isn't just about quality though the quality is incredible, it's about supporting our local suppliers, farmers and fishermen. Cornwall has such a rich larder, from sea to the fields and I want to reflect that on every plate. When you cook with what's in season and what's fresh from just down the road, the difference is huge.

What has influenced your cooking the most? Where do you get your idea from? 

In the beginning,  I was very influencedby French cuisine, that was the backbone of my early career, But as I've grown as a chef and had the chance to work internationally, my inspiration became more global. I take ideas from everywhere and honestly, my menus change all the time. I work closely with our local suppliers and what they have available week to week helps shape the dishes. That's what keeps it exciting. 

When you're not in the kitchen, what do you get up to?

I love being outdoors, fishing is a big hobby of mine and I try to get out in the water as much as I can. It's peaceful and gives me time to reset. I also enjoy kayaking and I'll occasionally give surfing a go - although I'm the first to admit that I'm not very good at it! But that's the beauty of being here in Cornwall - the coast is right on your doorstep.