Food

Dining in The Old Quay House Restaurant

Recipe: Scallops, chicken wings, cauliflower and pink grapefruit

Here’s a delicious dish from head chef Richard Massey that features on our menu at the moment. This serves four people, and is perfect for a special occasion or dinner party… Ingredients:  12 large king scallops 1 cauliflower head 1 pink grapefruit 8 large chicken wings (ask you butcher to trim the wings – you …

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Roast pumpkin velouté, poached duck egg

Our talented head chef Richard Massey has shared a delicious recipe with us, for roast pumpkin velouté with poached duck egg. This meal is perfect for vegetarians who are looking to impress their friends or family with a simple yet tasty dish for a cosy winter evening.

Dark chocolate delice

Our head chef Ryan Kellow shares two of his favourite recipes. Whilst they are both delicious individually, combined they create a very special dessert, one of the most popular choices on our menu – particularly amongst chocoholics!

Meet Brandon our assistant hotel manager

Having grown up down the road in Par – coincidently on the very same street as Ryan Kellow, our head chef, Brandon Tregidgo is no stranger to the Fowey area. We put a few quick questions to our assistant assistant hotel manager and here’s what he said.

Meet our new head chef Ryan Kellow

We would like to introduce our new head chef Ryan Kellow. Ryan worked at the Old Quay House from 2012-2013 and after stints at the St Moritz Hotel and Hotel Endsleigh in Devon he rejoined the team as sous chef in February. He was recently promoted to head chef following Ben Bass’s departure.

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