A chef couldn’t be more aptly named than the talented Ross Cook. He’s known for calmly overseeing his team – no prima donna shouting at his staff. Ross tells us that running the kitchens and creating food the way he wants is very important to him. Since he joined Tregenna, he has gradually brought everything in-house, including food prepared for weddings and functions. He has the freedom to innovate too – this summer he is introducing a pasta-making machine to Tregenna. There will definitely be a variety of homemade pasta on the menu – we can’t wait!
Pasta isn’t the only thing that’s fresh though. Ross works closely with the food and beverage team, getting to know local Cornish food suppliers and featuring their produce on our menus. Nearly everything you might eat in the Brasserie has been brought to the hotel that same day, allowing Ross to introduce the freshest scents and flavours to his dishes. You’ll find local beverages from St Austell Brewery too, with just a few ‘imports’ from outside Cornwall.
Another innovation is taking the catering away from the ‘starched tablecloth and bread roll’ that used to be typical of hotel fare generally, to make Tregenna a destination for eating. Changes to the Brasserie are just part of this and all the catering team have played a part in the shift to creativity and innovation. Just the thing to tempt the tastebuds of our visiting diners.
Part of Ross’s role is managing his team and he places great importance on staff development and training. He likes a stable and calm kitchen, where everyone is confident that they know what they’re doing. He’s keen to oblige the guests too, even if it means being flexible about timings or ingredients to accommodate dietary needs or tastes. Ross brought lots of experience with him to Tregenna and is ambitious to keep improving what we can offer. We’re lucky to have him.
