Jack Clayton honed his culinary talents working in some of the most prestigious and well respected restaurants in the West Midlands before cutting his teeth at The Gurnards Head in South West Cornwall which was listed as one of the ‘top ten gastropubs in Great Britain’ by The Telegraph.
By 2017, he took over the helm at The Carew Arms at Antony on the Rame Peninsula, and a year later, the restaurant was awarded a Michelin Guide Regional Stand Out Award, an achievement Jack is hugely proud of.
Seeking a new challenge, he became Head Chef at new opening The Old Sardine Factory, Looe, and fast making his mark, the restaurant achieved a Bib Gourmand mere months later. Firmly cementing himself as a chef with a confident cooking style and a strong field to fork ethos, he is now Head Chef at Stargazy Inn, Port Isaac, a coastal restaurant shining a spotlight on the freshest produce sourced from local suppliers.
James Lean quickly built up a reputation in Port Isaac having worked as Head Chef at Nathan Outlaw’s one Michelin starred Fish Kitchen, creating fresh, seafood-centric menus dictated by the seasons. Looking to enhance his culinary expertise, James joined as Head Chef at Port Gaverne Restaurant and Hotel in 2015. As the creative force at the restaurant, James takes inspiration from the glorious and abundant produce on Port Gaverne’s doorstep and off Cornwall’s shores, producing dishes that pay homage to the coast’s daily catch along with paying attention to simple yet refined flavours.
Describing his menus as featuring “classic dishes with unique elements that elevate them to something memorable”, James continues to innovate when it comes to producing forever-changing and accomplished options, which have reinforced Port Gaverne Restaurant and Hotel as a destination dining spot.
James’ penchant for honest and seasonal British produce, coupled with his assured cooking style, has seen him work in some of the most highly-praised kitchens in the UK. He became a standout Senior Sous Chef at Gordon Ramsay’s York & Albany as well as partnering with Angela Hartnett, with whom he oversaw a 100-strong team of chefs catering for guests at the 2012 Olympic Games.