The Talland Bay Hotel will have a new head chef at the helm when it reopens for business next month.
Senior sous chef, Glen Merriott, will be stepping up to the plate at the hotel’s 2 AA Rosette restaurant for what promises to be an exceptionally busy year ahead.
Merriott, who joined the hotel as a kitchen porter in 2008, is well placed to steer the team having progressed up through the ranks and worked alongside the outgoing Nick Hawke over the past seven years.
“A huge part of Talland Bay Hotel’s success is the family ethos that is embedded in our culture,” said general manager, Jack Ashby-Wright. “We’re incredibly proud to nurture talent in house.”
“The hotel has won lots of awards over the last few years and is loved by locals and guests alike, so the head chef shoes are big ones to fill,” added Merriott.
“But I’m really excited to be taking on the role and can’t wait to be back in the kitchen with such an incredible team.”