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Heligan has the finest working kitchen garden and rare breed farm in the country. With only 157 yards from kitchen garden to plate, our 2-acre productive garden produces 4.5 tonnes of fruit and vegetables each year, forming the heart of our menus. We offer flavours inspired by the seasons, so visitors can enjoy a taste of our heritage.
Historically, the prestige of the House came out of its ability to produce daily menus from the seasonal produce available from the gardens and estate. This hasnt really lost its relevance today; in an age of supermarket food the heritage flavours have just as much fascination today as they did 100 years ago. We have our unique selling point and the food we serve our visitors helps us tell that story.
The Hospitality department needs to inspire and connect the foods grown and reared in the garden to the visitor experience. This is done through a team of chefs creating dishes across site in 5 different outlets with vision for us to expand further.
It is our responsibility to make the best use of everything that is produced. At times of over production we have to look at methods of preservation, pickling and drying, turning great produce into lines we can sell and talk about with our visitors.
Sustainability practice is one of Heligans key aims throughout site and Hospitalitys remit is to ensure recyclable items, composting and waste minimisation throughout its operations.
With the Head of Hospitality, the Head Chef will develop and deliver an excellent and profitable food and drink offer championing food quality to reflect Heligans distinctiveness, and the richness of the surrounding countryside and coast, whilst contributing and adhering to Heligans food standards and policy.
The Head Chef will lead the kitchen team to provide an effective, professional and co-ordinated service, and co-ordinates and runs the daily management of all kitchens across site. This currently consists of Heligan Kitchen & Bakery, Stewards House, Meadow Kitchen and other pop-up outlets. In addition, we have a very successful weddings, private events and corporate package where we provide BBQ Feasts, plated dinners, buffets and 7 course tasting menus.
We are looking for a hands-on Head Chef, a true hospitality professional with a love for food and a commercial mind, who has a strong drive to tell the Heligan story through food. You have at least 2 years Head Chef experience in a quality hospitality organisation, with a love of Cornwall and the ingredients we produce in this region. We are passionate about the Lost Gardens of Heligan, and we want to work with people who share that passion with us.
This role is not advertised often and highly desirable; having the opportunity to walk through your own kitchen garden and choose ingredients for the menu, designing menus on both ends of the scale from mass catering in outlets to tasting suppers and events, work-life balance with hours between 8am-6pm and evenings planned in advance. This doesnt happen often in the world of Hospitality.
