Cornish chef brings experience from two-Michelin-starred Restaurant Nathan Outlaw with a produce-led approach celebrating Devon’s larder, local suppliers and the island’s unique heritage
Burgh Island Hotel, the iconic Art Deco retreat situated on a private tidal island off the coast of South Devon, has appointed David Waters as its new Head Chef, who brings experience from some of the South West’s most lauded kitchens to one of the region’s most distinctive culinary destinations.
David joins Burgh Island following his time as Sous Chef at two-Michelin-starred Restaurant Nathan Outlaw in Port Isaac, which was named the UK’s best restaurant by the Good Food Guide in both 2018 and 2019. Previously, he worked at the Victoria Inn at Perranuthnoe, with the kitchen achieving two AA Rosettes and being named among England’s top gastropubs.
A proud Cornishman, David’s style is produce-led, simple, using traditional ingredients, and focused on flavour, shaped by bold South East Asian influences. His partner is from Thailand and South East Asian food is a regular feature at home, bringing an appreciation for distinctive flavours and Asian ingredients alongside his strong Cornish and West Country roots.
At Burgh Island, David will oversee the hotel’s kitchens and develop a culinary offering inspired by Devon’s exceptional larder, the island’s unique setting and its rich Art Deco heritage, with seasonality and local sourcing at its heart.
“I’m incredibly excited to be joining Burgh Island,” says David Waters. “It’s such a unique place, and there is a real opportunity to create food that feels connected to the island and the landscape around it. For me, great cooking starts with fantastic ingredients and letting them speak for themselves.
“Devon has an incredible larder on its doorstep, and I’m looking forward to building relationships with local producers and making the most of what is available throughout the seasons. I also want to have some fun with the history of Burgh Island and create dishes and experiences that feel completely at home here.”
Around 80% of Burgh Island’s ingredients are sourced within a 30-mile radius, supporting local farmers, fishermen and independent producers while reducing reliance on longer supply chains. David will work closely with the hotel’s existing network of suppliers, with menus evolving according to the seasons and the produce available locally.
Sustainability will also play a role, with an emphasis on making the most of ingredients, reducing waste and allowing the seasons to influence what is served on the plate.
David’s plans to bring a new perspective to Burgh Island’s long association with glamour, dining and literary history. The hotel’s 1929 Art Deco heritage and connections to Agatha Christie, who drew inspiration from the island for And Then There Were None and Evil Under the Sun, will provide inspiration for future dining experiences, including the hotel’s programme of 1920s and 1930s-themed events.
For Giles Fuchs, Owner and Co-Managing Director of Burgh Island Hotel, the appointment represents an exciting new chapter in bringing the hotel’s history and landscape to life through food.
“Burgh Island has an incredible story to tell, and food is one of the best ways to bring that story to life. I want guests to leave not only having enjoyed a great meal, but leave feeling that they have experienced something that could only have happened here.
“We’re delighted to welcome David to Burgh Island. The kitchen is such an important part of the guest experience and we wanted someone who understood that food here needs to be about more than simply what is on the plate. It needs to reflect the island, our history, our incredible local producers and the very particular sense of place that makes Burgh Island so unique.”
It is an approach with which David strongly agrees:
“Burgh Island has such a strong sense of identity, and I want the food to reflect that. There’s incredible produce here, a fascinating history and a setting that you simply can’t recreate anywhere else. My ambition is for the food to become another part of the experience of being on the island.”
With David as the new head chef, Burgh Island will continue to evolve its culinary offering while remaining firmly rooted in the local landscape, heritage and produce that make the island so distinctive.