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Scarlet Hotel has appointed Jack Clayton as the latest head chef of the hotel’s sea view restaurant in Mawgan Porth, Cornwall.
Since starting his career in 2009 Clayton has achieved three rosettes, two Bib Gourmand awards and the Nottingham head chef of the year award.
The Scarlet Hotel restaurant is open to both residents and non-residents for breakfast, lunch, afternoon tea and dinner daily.
Highlights of the menu include: white gazpacho, featuring almond, cucumber, grape, mint and garlic, or sea trout pastrami, complemented by horseradish, cucumber mustard seeds and soda bread to start.
Mains showcase locally caught fish, such as whole john dory served with leek, parsley, lemon butter sauce and herring eggs and meat dishes such as warren’s lamb rump with broad bean, pea, tarragon, hung yoghurt and oyster leaf.
Desert choices range from chocolate choux with hazelnut, dulce de leche and vanilla ice cream to peach with mascarpone parfait, almond cookie and rosemary.
Clayton’s plans for the restaurant include coastal foraging courses for hotel guests and achieving a Michelin green star in 2023.
