Meet the chef
WORKED THROUGH THE RANKS & NOW HEADS THE TEAM
our chef
Our head chef Glen Merriott has risen through the ranks here at Talland, starting our as a Kitchen Porter in 2009. He has worked under our previous Head Chef, Nick Hawke as Senior Sous for the past 6 years. His style of cooking is bedded in Classic Cooking, Classic Dishes pulled through to the current moment in time.
Supporting our local economy
Underpinning Glen's culinary prowess is his dedication to food provenance. Locally sourced produce is everything to him, and us. It’s about caring for our planet, acquiring the best quality ingredients, forging strong communal relationships, and boosting our local economy. Our team are regularly out and about hand picking fresh Cornish fish, meat, veg, and dairy—you name it.
Cornish Seafood is the finest
Glen's favourite food to cook is seafood and Cornwall has perhaps the most fertile and teeming seas in the British Isles—a county ruled by the coast. Some of Glen’s favourite dishes are our; Philip Warrens Fillet of Beef, Sauce Bordelaise, Morrel Vol-au-vent, Spinach Puree & Pomme Puree. Every bit of seafood Glen and his team uses is caught off the Cornish coast. From sea to plate with minimal fuss.
Unsung heroes of the land
Cornwall is famous for seafood, but it is also known for superior dairy, and free-range meat and game. It is a bounteous land, and a playground for chefs like Glen. After all, great food comes from great ingredients. Glen’s Cornish pork plate is exquisite, with confit pork belly, cider glazed cheek and jowl, hog and black pudding terrine, and pork tenderloin—with a side of salt baked heritage carrots.
