Autumn Winter menu Q&A

What inspired the new autumn-winter menu at Gara Rock?

We sat and worked on what we wanted to eat this time of year, dishes that have inspired us in the past and again trying to push the prep and standard in the restaurant further than we have before. With the kitchen it was more about comfort food and keeping the greatest hits on the menu as they work all year round.

Can you share your approach to balancing creativity with seasonal ingredients?

We always start with what's in season first, how to make it contemporary, modern and above all tasty. It takes a lot of dish testing and asking the question, does it look right, taste right and is it value for money? This process is great for the junior chefs so they understand how to balance a dish, seasoning and generally what goes into creating a delicious plate of food.

Describe a dish on the new menu that holds special significance for you?

The Heritage Devon beef sharer is something we are very proud of. It's a combination of things we have done before, new ideas and a great one to eat. Roast onion puree, a little crispy potato topped pie with sticky beef shortrib, a good sauce and side of zingy fresh dressed bitter leaves. It's comfort food with a slap of freshness.

What’s the most challenging part of crafting a seasonal menu?

The truffle chicken Kiev.. OMG. When we started the process and refined it to the level we wanted it I questioned if I wanted it on the menu...lol. You have to work so hard with chicken I feel either with creativity, technique or garnish to make it sing. This is not your ordinary chicken Kiev.

What’s your favourite memory while developing this menu?

Coming up with the ideas, sitting with James and talking food is always exciting and we rarely get to do it as often as we would like as the schedule is pretty hectic but that was great.

How does the team collaborate to create a seamless dining experience?

We have lots of behind the scenes training, support and tools. Tech helps us through our recipe database we have created. SOP’s on sections to keep us rigid on standards, good old fashioned coffee chats, catch ups keep us all up to speed if anything changes. We have daily briefings which we attend as a team both front of house and kitchen with quiz and standard of the week to challenge staff knowledge and give them the confidence and empower them to make decisions.

What’s unique about cooking at Gara Rock compared to other kitchens you've worked in?

The view, the location and the proximity to great local fish and shellfish. We are truly spoilt.

What local ingredients are featured this season, and why did you choose them?

Creedy Carver chicken because I love the ethics of the business, its free range and the product is very consistent.

Salcombe crab because its simply the best, you can't beat it in my opinion.

Cornish Yarg because it's my cheeky little late night snack I sometimes have after a late shift. Its often overlooked as a cheese as its mild but we have turned the volume up on it.

What do you hope guests take away from dining at Gara Rock this autumn and winter? 

That we have a great all around offer that is well thought through. Whether it's the kitchen, breakfast, rooms service dining or sitting in the restaurant... be it a great smash burger, fish and chips to our freshly made split and filled foccacia or our refined restaurant offering everything is cooked fresh, has had a lot of thought and has been meticulously planned out and the team cant wait to share it with our guests.

Any fun behind-the-scenes moments during the menu's creation you'd like to share?

Yes lots, most of it involves me winding up James my senior sous chef and Marika the restaurant manager. Pushing them inevitably means driving the whole team forward and the want for it to be right always involves a bit of fun and games. The team have done an amazing job this year and I have to say in another challenging year a huge well done to all involved and we are all very much looking forward to an exciting 2025.