The Arundell Journal

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Meet the Kitchen Team

According to outside critiques The Arundell kitchen has for many decades produced delicious food, some of the best as far as country hotels go. In fact The Arundell’s food has always ranked highly in “foodie” circles, with a reputation of producing dishes that would give some top London chefs a run for their money. The new team is no different, headed by Ashley Wright, who joined us recently from the Horn of Plenty with a mandate to not only oversee our kitchen but also build out our food offering.

Ashley’s approach to food is refreshing, which one could put down to his extremely varied and extensive experience, working in some very fine establishments, including running 22 Mill Street in Chagford, Devon. In his own words "food should not only be enjoyable, but a complete experience, whether it be formal or informal. It should always be fun!" This attitude carries through to his management style, and his team, and ultimately our food.

The Arundell kitchen is a happy place, which invariably comes out the preparation and presentation of the food. The menu is not extensive, but creative and seasonal and fresh, drawing on top suppliers who deliver local produce to the kitchen daily. Key suppliers include Jeff Reynolds for game including venison, Warrens for our ruby red beef, which will always be a staple on our menu, our fish on a daily basis from Brixham and Newlyn fish markets, and our vegetables are from local suppliers which is organic and seasonal.

In terms of the broader team we have Sam Allen (head chef), Ryan Kellow (pastry chef), Tony Smallacombe (Sous Chef), Harry Mason (Chef de partie), Tracey Warden (deli chef) , Richard Wilson (baker), Leon (trainee chef), all supported by a group of dedicated kitchen porters.

The menus have been developed with a seasonal emphasis, and modern twist on the old classics.

For example, a starter of pork belly with slow cooked egg yolk and puff potato being a unique twist on ham egg and chips. A main of Warrens Red Ruby beef with classic flavours of sage, onion and swede, which is salt baked to create an intense taste of swede, and which is intensifies the flavour of this classic combination. A dessert of Raspberry and white chocolate parfait, which is modernised with white chocolate textures which are aerated to create a light fluffy composition. 

We have also launched our Summer Afternoon Tea menu. With finely cut sandwiches, freshly baked scones, chef’s patisserie, The Arundell kitchen Jam and clotted cream. All of which that can be enjoyed with Cornish loose leaf tea, Exton Park Brut or add a Summer twist with the traditional Wimbledon favourite, Pimms. We also offer a Cream Tea that can be enjoyed in the hotel or as a hamper from our Deli, whilst fishing or out exploring the Devon and Cornish countryside surroundings. With gift vouchers also available.


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