Craig Davies has been named as the new head chef at the Scarlet hotel in Mawgan Porth, Cornwall.
Davies was previously sous chef at the Chester Grosvenor hotel and spa under Simon Radley and was head chef at the Atlantic hotel in Jersey in 2017. He most recently headed up the kitchen at Devon's three-AA-rosette Paschoe House hotel.
Davies plans to introduce an ‘elevated' dining experience to the Scarlet when the 37-beroom hotel reopens to guests this spring.
This will include a seven-course tasting menu with wine pairing, as well as the launch of a new breakfast and in-room offering, relaxed lunch and afternoon tea, and a health-focused spa menu.
The Scarlet is part of Red Hotels, which also owns the seafront Bedruthan hotel in Mawgan Porth.
Tom Hunter, head of food for Red Hotels, said: "Craig joining the team will significantly elevate the Scarlet's already strong reputation for dining. It signifies just one of the innovative changes we have made to the Red Hotels' dining offerings in 2021 and positions our culinary experiences as some of the best in Cornwall.
"It's going to be an exciting time for the team and for our diners and I know Craig will be very visible part of the experience."