As executive chef of Watergate Bay Hotel, Neil oversees all of the hotel’s food offerings including three restaurants – The Beach Hut, The Living Space and Zacry’s.
He works with a collection of handpicked suppliers and takes inspiration for his dishes from around the world to constantly produce diverse and contemporary menus. Zacry’s shows off Neil’s passion for contemporary American cuisine, whilst The Beach Hut is more laid back with burgers, mussels and seafood. Neil and his team are constantly building on Watergate Bay’s reputation as an outstanding food destination.
Neil’s decision to become a chef was made very early and throughout his career he has retained this passion for local, seasonal foods; seeking out small-scale artisan producers to give his menus a real sense of place.
Raised in Lancashire as the grandson of a gamekeeper, Neil went on to live and work in South Africa for several years before taking on senior roles at a number of highly regarded restaurants, including the Sandy Lane Hotel in Barbados, Terence Conran’s Bluebird in London and most recently, as Executive Chef at Fifteen Cornwall.
Twice in four years, Neil and his team at Watergate Bay were awarded Best Foodie Hotel as voted for by Food Magazine readers.