The Michelin-starred Treby Arms in Sparkwell, Devon, has appointed Luke Fearon as head chef following the departure of Anton Piotrowski.
Executive head chef Piotrowski left the two-AA-rosette pub after six years to launch his own restaurant venture in Plymouth, Brown & Bean with friends Paul Brown and Ben McBean.
Fearon, 28, was head-hunted by Piotrowsk to join the team in June last year and has been working as a food development chef. He started as a kitchen assistant at a country pub, and by 18 was running a small team in the kitchen, doing his apprenticeship while working as a head chef.
He left to develop his skills at the L’Amuse Bouche hotel in Malvern, before returning to Devon and the HH Restaurant near Exeter. He then went to work at the Horn of Plenty, near Tavistock, with head chef Scott Paton, during which time the hotel and restaurant went from three to four AA stars and two to three rosettes.
The restaurant will continue to serve dishes such as Fearon’s braised oxtail and stone bass with sea vegetables, kohlrabi and Brixham crab.
He said: “It’s about making sure we maintain the same standard. At the Treby Arms we aim to remain as British as possible without restricting our culinary boundaries. I’m really happy to be able to express the way I feel about food with our great team.”
Treby Taverns Limited also operates the Springer Spaniel at Treburley near Launceston, Cornwall.
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