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New head chef for Michelin-starred Treby Arms as Anton Piotrowski departs

By Daniel Woolfson , 09-Mar-2017
Last updated on 09-Mar-2017 at 15:30 GMT2017-03-09T15:30:05Z

The Treby Arms: Devon pub's food has garnered serious acclaim
The Treby Arms: Devon pub's food has garnered serious acclaim

Michelin-starred Devon gastropub the Treby Arms has appointed a new head chef following the resignation of executive chef Anton Piotrowski.

The pub, in Sparkwell, has named Luke Fearon as head chef after Piotrowski stepped down from his role as executive chef and director of the business.

Fearon was headhunted by Piotroski for the role of food development chef last year. The rest of the kitchen team will remain in place under him.

Fearon said: “It’s about making sure we maintain the same standard. I want to look after the customers.”

‘World class ingredients’

He continued: “We will work closely with our habitat, the seasons and our expert suppliers to share our offering… we are just the middle men to world-class ingredients.

“I’m really happy to be able to express the way I feel about food with our great team.”

Fearon started his career as a kitchen assistant at the Coppa Dolla Inn, Broadhempston, Devon, but quickly stepped into the role of head chef when the pub’s chef and owner died suddenly.

He went on to work at L’Amuse Bouche, a boutique hotel in the Midlands, followed by the HH Restaurant, Exeter, before moving to the Horn of Plenty, near Tavistock, Devon, to work under head chef Scott Paton.

While Fearon worked at the Horn of Plenty with Paton, the restaurant was awarded three AA rosettes.

New restaurant for Piotrowski

Anton Piotrowski announced his resignation from the Treby Arms this week alongside plans to open a restaurant in Plymouth, called Brown & Bean, with friends Ben McBean and Paul Brown.

Piotrowski posted on Facebook: “This has been something I have deliberated over for quite some time now, and believe me when I say it wasn’t an easy decision to make.

“For many reasons, both business and personal, I now feel it is time to move on and begin my new adventure with Paul Brown and Ben McBean.

“It is here that I will now finally have the freedom to create and cook the dishes that I have always believed in and dreamed of, without restrictions.”

Dishes at the Treby Arms include confit duck cigar with sesame and pickled mooli; stone bass with sea vegetables, kohlrabi and Brixham crab; rabbit with ‘Koffman’ cabbage, celeriac, barley and morteua; and fish and chips with chip shop treats.

The Treby Arms ranked 42nd in this year’s Estrella Damm Top 50 Gastropubs and won the specialist award for Best Front of House Team .

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