The Vean, on the Caerhays Estate, has announced the appointment of Nicola Jones as Chef and Deputy Manager – who brings over 30 years’ experience of the hospitality trade to the roles.
Nicola, has lived in Cornwall for over 16 years, and won local acclaim working as pastry chef at Jamie Oliver’s Fifteen restaurant at Watergate Bay – a role she enjoyed enormously and saw her teaching the art of pastry craft to the apprentices.
Ready for a new challenge, Nicola says of joining The Vean:
“I'm really looking forward to being able to offer a combination of 5 star luxury accommodation and 5 star luxury dining to guests at The Vean. It’s a fantastic house set in a beautiful private estate, with unspoilt views from every window. It feels different to a hotel – it really does feel special - such an elegant, relaxed country house.”
As part of her role, Nicola will have the freedom to create bespoke menus and personal dining options for guests - something which she is passionate about and will bring about a change in how The Vean operates:
“I would like guests to feel involved in the whole dining experience, I’m more than happy for the guests to see the food being prepared and cooked, for them to be really involved if they wish. I will be able to explain where all my ingredients are sourced from and will aim to use only local seasonal produce wherever possible.”
With a penchant for trying new things, Nicola admits she doesn’t really have a specific style of cooking as she likes to put some imaginative twists on traditional favourites, with the style of a dish depending on what is in season, the weather and what fish have been landed. Truly a Cornish advocate in her approach to ingredients she adds, “We have some fantastic food suppliers here in Cornwall, I want to inspire people with our local produce and to add that personal touch to dining.”
The Vean at Caerhays offers 5 Star Gold awarded luxury accommodation with the highest standards of service for B&B stays, private hire, dining options and exclusive use wedding hire. The Vean will also be launching a series of workshops, residential cooking experiences, Monday – Wednesday lunches and more.