The award winning chef Dorian Janmaat, returned to his home county of Cornwall in January 2020, following eight years honing his craft at Raymond Blanc’s 2 Michelin-starred Le Manoir aux Quat‘Saisons. For the past three years Dorian has been Head Chef at this pinnacle of the British restaurant scene.
His menu’s at The Idle Rocks focus on locally sourced produce with flavour, texture and presentation being integral to all dishes.
What are your favourite products and criteria for choosing?
“The location of The Idle Rocks means I have some of the very best fish and shellfish in the world on my doorstep. All my fish is sourced from Cornwall, using only certified suppliers, and never any fish or shellfish that is struggling to reproduce. My focus is on sustainability, promoting local businesses and building relationships that flourish.”
How would you define your cuisine?
“My cuisine is influenced by my time spent in Europe and evolves with the seasons. I use a combination of classic French and modern British cookery techniques to create dishes that are fresh, balanced, textured &elegant. At all times, ensuring I source ingredients from the most sustainable suppliers.”
What is your signature?
“My cuisine highlights that using the best fresh & seasonal ingredients, with simple techniques and understanding of balance & flavour creates excellence. My signature dishes are based around the natural wealth of the sea using fish as the main ingredient.”
Which is your favourite restaurant?
I really loved Trinity by Adam Byatt when I visited a few years ago. I still remember the beef tartare with pickled mushrooms and caviar – so good
Are there any ingredients that you refuse to cook with?
Food colouring – when it’s overused, it’s just wrong
Which person in catering have you most admired?
Raymond Blanc. One of the most caring people you will ever meet
Which person gave you the greatest inspiration?
My Le Manoir mentor Gary Jones
Cast away on a desert island, what luxury would you take?
Proper Dutch mayonnaise
What is your favourite prepared product?
Tosazu vinegar – it’s a dashi bonito vinegar
Get to know Dorian a little better:
Big Hospitality: why he loves a Bloody Mary with an Oyster!
The Caterer: A Triple Espresso for Breakfast!?
Relais & Chateaux: Pizza Boy to Exec Head Chef!
