RESTAURANTS
and non-residents for breakfast , lunch , afternoon tea and dinner daily . The day menu is a casual affair which seamlessly transitions into more of a fine dining experience in the evening with a sevencourse tasting menu , inspired by Jack ’ s commitments to organic local produce .
Highlights of the menu include : White gazpacho , featuring almond , cucumber , grape , mint and garlic , or Sea Trout pastrami , complimented 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 .
In 2017 Jack and his partner took a management couple position at The Carew Arms near Torpoint , achieving a Michelin regional stand out award just a year after opening . Seeking a new challenge and starting a family , Jack took the head chef position at The Sardine Factory in Looe where he quickly achieved a bib gourmand , cementing his love of Cornwall and seafood . After the first lockdown in 2020 , Jack took on a new challenge at the Stargazy Inn in Port Isaac before deciding to take the reins at the Scarlet Restaurant in 2022 , where he hopes to take his passion for seafood and sustainability further .
HOW : The Scarlet Restaurant is open for nonresidents and hotel guests , offering an à la carte menu alongside a seven course tater menu . £ 60 a guest for three courses from the a la carte menu .
Jack ’ s philosophy for the Scarlet restaurant is centred on showcasing the journey of each ingredient , from the catching of the fish through to the artful presentation of each dish . The menu at Scarlet is a daily celebration of nature and to this end , Jack ’ s plans for the restaurant include coastal foraging courses for hotel guests and achieving a Michelin green star in 2023 .
CAREER HISTORY After achieving a bib gourmand and dining pub of the year in his first appointed Head Chef position in Nottingham , Jack realised his love for fish and decided to make the move to Cornwall . His first position in Cornwall was at The Gurnards Head where he achieved top 10 gastropubs from The Telegraph .
Scarlet Hotel , Tredragon Road , Mawgan Porth , Cornwall TR8 4DQ @ scarlethotel | 01637 861 800 www . scarlethotel . co . uk
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