Project Description

Simon Allott


Simon grew up just outside of Manchester with his family. His mother used to work in a French restaurant so as a boy he was surrounded by French chefs and seafood – retrospectively, Simon attributes this influence to his career in the kitchen.

Whilst studying graphic design at Loughborough University, Simon worked as a commis chef during the holidays learning traditional French cookery and spent summers in Cornwall at Newquay and Watergate Bay working in the kitchen and surfing when his shifts would allow. After he finished his degree, his passion for the hospitality industry grew and he moved into a front of house position running a high-end members only club in Manchester.

In 2001, Simon moved to Brittany in France. With a limited French vocabulary, his focus shifted from the front of house team into the kitchen where there were no language barriers. After just one year working at L’Atelier Gourmand in Dinan he was promoted to head chef.

Simon spent a further 3 years in France, 6 months of which he spent commuting weekly to a fine dining restaurant in Guernsey. Soon after he moved to Ireland to take over a restaurant on the beach with his partner. They ran this restaurant for 3 years delighting in using the local fish and organic produce available to them.

After the first of his three children was born, Simon moved back to Manchester to be closer to family taking a head chef position at a 2-rosette hotel, Holdsworth House, which specialised in catering for weddings.

In March 2014, Simon moved down to Cornwall looking for new challenges and started work as head chef at Carbis Bay Hotel. Shortly afterwards he moved to Clay Quay in Porthleven and stayed on when the restaurant was opened by Rick Stein that October. After just six months, Simon moved into the head chef position at Rick Stein, Porthleven where he remained for three years. After a brief but very enjoyable time as chef de cuisine for the Porthminster group he took the position of head chef at the newly refurbished Harbour Hotel.

Simon lives in St Ives with his partner and three children and can be found surfing just along from the hotel at Porthmeor beach. He particularly enjoys working with fish and loves the quality of suppliers available to Cornish restaurants as well as the knowledge of great produce.