Darren Broom

After working under Micheal Caines and Marco Pierre White, Darren decided to move to Cornwall and set up a private catering business – ‘The Wild Larder’. He joined the Nancarrow team soon after and became full time Head Chef in September 2016. He’s also a keen forager, baker, veg grower and is quickly developing his skills as a farm hand!

Jackson Bristow

Jack joined Fifteen as a student, graduating with distinction. He then spent time working under Paul Ainsworth at Michelin starred No. 6 in Padstow before returning to Fifteen as a trainer and then Senior chef. He is a keen butcher having developed his skills at Warrens in Launceston, and following a childhood in and around farms, he can often be found in amongst the livestock.

Guest Chefs

Gill Meller

Award winning food writer, author, food stylist and cookery teacher, Gill Meller was an absolute must when deciding who to approach for 1000 Mouths. Executive chef at River Cottage, Gill’s undeniable passion for seasonal cooking inspired our own journey here at Nancarrow. His debut solo book ‘Gather’ has won multiple awards and brought worldwide acclaim.

James Knappett

Bubbledogs and Kitchen Table Head Chef James Knappett has worked at some of the world’s most highly-regarded and celebrated restaurants. The Ledbury under Brett Graham, Marcus Wareing’s The Berkeley and with Gordon Ramsey at Royal Hospital Road, just to name a few.
His menus are based on the best and freshest ingredients available on the day with a strong focus on British traditions, ingredients and flavours.

Ben Tish

Iconic author and regular on Saturday Kitchen, Ben was most recently chef and director of Salt Yard group, but after 11 years is now embarking on a solo project. Ben’s food uses seasonal British ingredients with European flavours, never fussy, always great. His love of cooking over open fire, and acclaimed book ‘Grill, smoke, bbq’ has been an inspiration in the Nancarrow kitchen.

Andy Appleton

In 2016, following 9 years as head chef at Fifteen, Andy opened ‘Appletons at the Vineyard’, and it is already is regarded as one of Cornwall’s finest eateries. Andy’s food is based around sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary twist.

Phillip Branch

After extensive travel around the world working in places such France, Austria and New Zealand Phillip decided to make the move to London where he has spent the best part of the last decade working for Richard H Turner. He has discovered a passion for Live fire cooking using the best ingredients possible and can currently be found heading up the kitchen at Hawksmoor, recently ranked in the top 100 UK restaurants.

Team River Cottage

The characters Hugh FW met during his early escapades, and their desire to operate sustainably and be more than just a business continue to inspire us here on the farm. Executive chef Gill, forager John Wright, and butcher, curer, author, and host; Steve Lamb combined to bring a hearty chunk of River Cottage to Nancarrow.

Wild Wine Club & Emily Scott

Led by Debbie Warner, Wild Wine Club offer gastronomic adventures, discovering wine in beautiful, and sometimes unexpected, locations around Cornwall and beyond. This time, WWC teamed up with award winning Cornish chef, Emily Scott of St Tudy Inn to create a menu with pairing wines which was served in The Old Mill at the Farm.

Fifteen Cornwall

Fifteen offers a unique blend of exceptional food, dedicated service and an inspiring commitment to make a difference in young people’s lives. Adam Banks and his team from Fifteen delivered an intimate meal to the Old Mill producing bold, bright, seasonal Italian dishes packed full of flavour and served with a Cornish twist.

Dougy Robertson

Chef Dougy Robertson takes inspiration from Brazilian and Scandinavian cooking and binds it to his grounding in French and British cuisine. Originally trained at Ballymaloe cookery school he designs his menu with an appreciation of wild food, seasonality and first principles. Formerly head chef at wild cookery school ‘Hunter Gather Cook’ Doug is now launching his own London based venture ‘Pan’

Beautiful & the feast

Bude’s Beautiful and the Feast turn the best of British produce that’s locally sourced, organic and lovingly hand-forged into unique, honest dishes straight out of Cornwall. Will and Keda make the most perfect team with Will’s passion and knowledge of using good, honest ingredients and Keda’s energy, commitment and attention to detail in creating a party that no one wants to miss.

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