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eating out guide
The Cottage Hotel, near enough will never be good enough.
From Goa to Hope Cove
FROM the Arabian Sea to Bigbury Bay via America and the Caribbean, Head Chef Edgar Rodrigues brings truly international expertise and flair to this much loved Hotel. His background across such a wide variety of cuisines and cultures plus abundance of fine local produce is a rare combination enabling The Cottage Hotel to offer familiar and traditional hand-in-hand with inventive and exotic - a fortuitous marriage indeed. What brings such a cosmopolitan Chef to Hope Cove? The coast! A childhood spent on sun-kissed shores of Goa instilled a love of the sea; his love for an English girl brought him to our shores - where better to combine those two passions than in South Devon!
As Head Chef, he has freedom to experiment; develop; train; ensuring his brigade understand and respect the importance of local provenance; sustainable sourcing; that seasonality of menus really does mean diners eat produce at its very best, freshest and tastiest. South Devon is an abundant larder of fish, meat, fruit and vegetables and Edgar takes full advantage of the rich harvest literally on his doorstep - including the hotel's own kitchen garden!
His values and principles sit wholly at ease with the Ireland family for whom service is a way of life - attention to detail; care taken through from purchasing to plate; and integrity in all they do, is the only way and results speak for themselves. At
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"I have been fortunate to work with amazing and inspirational Chefs across a variety of cuisines, all of whom instilled in me a passion to always aim for more. Treat food with respect, you bring out the best of ingredients and the finished dish will be so much the better for that care and consideration. Treat your diners with respect, they will feel secure when tempting them with something new and different; exciting and enjoyable - not challenging or best avoided! Adding fresh twists to well-loved menu staples can interest the adventurous but offer familiarity and comfort to traditionalists," explains Edgar.
"Dining is an experience to be savoured, by every sense; to eagerly anticipate; remember and relish long after the final morsel. The greatest privilege for a Chef is to be part of that enjoyment; the greatest responsibility, to meet and, ideally, exceed expectations. Our role is to provide pleasure on a plate - if we have achieved that, I am satisfied."
The local ingredient Chef Chef Edgar could not imagine being without? Fresh, locally caught seafood. "The choice is superb, as fresh as it could be - no chef could resist taking full advantage of such wonderful ingredients!" However, it is a more exotic species which Edgar treats with imagination inspired by his Goan roots : a dish of simply pan-fried Tiger Prawns with cumin seeds, garlic and chilli flakes, finished with chopped coriander and lime. Sensational!
Telephone: 01548 561 555 Website:
www.hopecove.com The Cottage Hotel, Hope Cove, Kingsbridge, Devon TQ7 3HJ
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