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Head Chef Ross Venning

Raised on a Cornish coastal farm I grew up surrounded by homegrown natural fare. I am a strong believer in preparing all my food from fresh.


All the meat for our burgers is carefully selected and minced daily on site. I take pride in making my own pasta dough to create homemade pasta and gnocchi. I love trying new flavours and methods such as my rosé wine spaghetti with lobster.


I enjoy making and stuffing my own english sausages. It gives me a great ability to intergrate new ideas into my menu. My favourites include pork and leek, wild boar and chorizo, venison and caramelised red onion and firecracker pork.


I also love culinary gadgets, including the latest new big american smoker. This allows me to home smoke my beautiful ribs,pulled pork and lamb giving it an exquisitely tender and succulent flavour.

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