In January 2020, we were delighted to be joined by our new Head Chef, Dorian Janmaat.
The award winning chef returns to his home county of Cornwall, 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 will reflect the hotel’s ethos of re-engaging with the simple pleasures in life; fresh, local and seasonal Cornish produce is at the heart of Dorian’s food philosophy, as well as using a mix of classical and modern cooking techniques. Here’s an insight into his cuisine:
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.”
The Idle Rocks and St Mawes Hotel team are delighted to have Dorian on board and look forward to all our guests enjoying his cuisine, when we reopen in February. Why not be one of the first to enjoy his exquisite cuisine, by joining us on one of our exclusive Stay & Dine Offers, in February & March
