Food by Nat Tallents - Private Caterer, cornwall chef, chef consultant, kitchen conustant, freelance chef
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.
The Butchers Arms