The Idle Rocks Appoints Guy Owen as Executive Chef

The Idle Rocks in St Mawes has announced that Guy Owen is returning as Executive Chef of its Reef Knot Restaurant, marking what the hotel describes as an exciting new chapter for its sea to table dining.

A Return to St Mawes

Guy, originally from Hampshire, is a familiar face at the luxury boutique hotel. His earlier time at The Idle Rocks helped establish the restaurant as one of Cornwall’s top dining destinations, including securing the title of Seafood Restaurant of the Year. After five years away, he is now back with a renewed focus on Cornwall’s seafood, seasonal produce and sustainability.

His background includes training under leading London chefs such as Gordon Ramsay at Claridge’s, Jerome Tauvron at L’Etranger and Bruce Poole at La Trompette. Guy later moved to the West Country, working at Gidleigh Park with Michael Caines MBE and the Driftwood Hotel with Chris Eden.

A Focus on Cornwall’s Coast and Produce

Guy’s menus highlight the region’s best ingredients, including a daily fresh catch landed only metres from the kitchen by in-house fisherman Gareth Austin.

Dishes include a Scallop and Lobster Ravioli, Cured Boscastle Trout, Whole Brill with black butter, capers and samphire, and Venison Loin with smoked celeriac, blackberries and seasonal brassicas. Desserts feature a Chilled Chocolate Cremaux with hazelnuts and malt ice cream and a Rhubarb Baked Alaska on a Cornish Fairing.

The full menus are available on the restaurant’s website at idlerocks.com/menus.

Owner David Richards said: “We are thrilled that Guy has rejoined us as Executive Chef of our Reef Knot Restaurant. He was a strong early influence on us, and his creativity and passion for Cornwall’s food culture align perfectly with our ethos. With Guy now leading the culinary programme, we’re entering an exciting new chapter for The Idle Rocks.”

Festive Supper Club on 12th December

As part of this new chapter, The Idle Rocks will host a Festive Supper Club on Friday 12th December. Guests will be welcomed from 6.30pm with a non alcoholic Christmas cocktail and a performance by the Philleigh Choir. Dinner begins at 7.30pm with a four course seasonal menu created by Guy and the chefs.

Menu highlights include a Croustade of Venison Tartar with confit egg and juniper and Mackerel Teriyaki with puffed rice, radish and cucumber. Guests will also be able to meet the chefs.

Tickets cost £50 per person and can be booked at idlerocks.com/events/festive-supperclub.

Dining by the Water

Set right on the waterside of St Mawes, the Reef Knot Restaurant offers views across the Fal Estuary, with the option of al fresco dining on its south facing terrace.

The restaurant is open daily. Reservations and further information can be found at idlerocks.com.