Food by Nat Tallents

Food by Nat Tallents - Private Caterer, cornwall chef, chef consultant, kitchen conustant, freelance chef

About Me

Cooking was never something i envisaged i would have a career in. I don't come from a foodie family nor did i spend my childhood cooking wonderful things with family members. I guess you could say it found me.

After 8 years of waitressing i quit my restaurant manger job to become a commis chef for yorkshire chef Tim Bilton at The Butchers Arms in Hepworth. I had no cooking experience whatsoever but i was hungry to learn.

Tim pushed me to do better and be better and those skills and lessons have guided me through kitchens for the last 10 years, for which i am forever grateful.

In 2012 i took part in BBC's Masterchef: The professionals.. This was a monumental experience that boosted my confidence and pushed me to beginning my private dining business in Yorkshire, along with a successful supper club.

After leaving The Butchers I worked in many different restaurants in Yorkshire, but in 2014 i decided to take a leap and move to Cornwall.

Here in Cornwall I have held several successful Executive chef positions including:

Head Chef of Lusty Glaze Beach in Newquay. A job that encompassed a restaurant, cafe, wedding venue & gig venue in a horshoe cove in Newquay. This role gave me the biggest challenge running a huge food operation, dealing with a high volume with upto 2000 people on gig days.

Executive Chef for The Lewinnick Lodge, Newquay and The Plume of Feather's Mitchell. A job that covers 30 staff over 2 venues, managing the complete food operations, including GPs, wage budgets, stocktaking, menu design & recipe development.

I relaunched my private catering in Cornwall in 2018 and It has gone from strength to strength working in some of the counties' most ideally locations.

Nat Tallents

2017

MasterChef 2012

Lusty Glaze

2014

The Butchers Arms

2011

About Me

Cooking was never something i envisaged i would have a career in. I don't come from a foodie family nor did i spend my childhood cooking wonderful things with family members. I guess you could say it found me.

After 8 years of waitressing i quit my restaurant manger job to become a commis chef for yorkshire chef Tim Bilton at The Butchers Arms in Hepworth. I had no cooking experience whatsoever but i was hungry to learn.

Tim pushed me to do better and be better and those skills and lessons have guided me through kitchens for the last 10 years, for which i am forever grateful.

In 2012 i took part in BBC's Masterchef: The professionals.. This was a monumental experience that boosted my confidence and pushed me to beginning my private dining business in Yorkshire, along with a successful supper club.

After leaving The Butchers I worked in many different restaurants in Yorkshire, but in 2014 i decided to take a leap and move to Cornwall.

Here in Cornwall I have held several successful Executive chef positions including:

Head Chef of Lusty Glaze Beach in Newquay. A job that encompassed a restaurant, cafe, wedding venue & gig venue in a horshoe cove in Newquay. This role gave me the biggest challenge running a huge food operation, dealing with a high volume with upto 2000 people on gig days.

Executive Chef for The Lewinnick Lodge, Newquay and The Plume of Feather's Mitchell. A job that covers 30 staff over 2 venues, managing the complete food operations, including GPs, wage budgets, stocktaking, menu design & recipe development.

I relaunched my private catering in Cornwall in 2018 and It has gone from strength to strength working in some of the counties' most ideally locations.

Site Created by Food by Nat Tallents

Newquay Cornwall 2018

food@nattallents.co.uk

About Me

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Cooking was never something i envisaged i would have a career in. I don't come from a foodie family nor did i spend my childhood cooking wonderful things with family members. I guess you could say it found me.

​

After 8 years of waitressing i quit my restaurant manger job to become a commis chef for yorkshire chef Tim Bilton at The Butchers Arms in Hepworth. I had no cooking experience whatsoever but i was hungry to learn.

Tim pushed me to do better and be better and those skills and lessons have guided me through kitchens for the last 10 years, for which i am forever grateful.

In 2012 i took part in BBC's Masterchef: The professionals.. This was a monumental experience that boosted my confidence and pushed me to beginning my private dining business in Yorkshire, along with a successful supper club.

After leaving The Butchers I worked in many different restaurants in Yorkshire, but in 2014 i decided to take a leap and move to Cornwall.

Here in Cornwall I have held several successful Executive chef positions including:

​

Head Chef of Lusty Glaze Beach in Newquay. A job that encompassed a restaurant, cafe, wedding venue & gig venue in a horshoe cove in Newquay. This role gave me the biggest challenge running a huge food operation, dealing with a high volume with upto 2000 people on gig days.

​

Executive Chef for The Lewinnick Lodge, Newquay and The Plume of Feather's Mitchell. A job that covers 30 staff over 2 venues, managing the complete food operations, including GPs, wage budgets, stocktaking, menu design & recipe development.

​

I relaunched my private catering in Cornwall in 2018 and It has gone from strength to strength working in some of the counties' most ideally locations.

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