As it makes a planned move to a full 360 approach to wellness, St Moritz Hotel and Cowshed Spa, based in Trebetherick, Cornwall is delighted to announce the appointment of new Chef De Cuisine, Jake Arthur Grove. Jake’s impressive CV demonstrates a range of high-level culinary experience at top end restaurant and hotel establishments, most recently at the Michelin Starred, Outlaws Fish Kitchen in Port Isaac.

A seasoned chef who has always had a passion for food, Jake started his culinary journey at The Port William Inn, Trebarwith Strand, Cornwall at a minor 17 years of age. In a bold move, in February 2013, Jake took on the position at the Michelin Starred Driftwood Hotel, Portscatho, where he was fortunate to learn from one of the country’s best chefs, Chris Eden progressing to Junior Sous Chef.

In 2018, Jake decided to go travelling, longing to experience new cultures. Whilst temporarily settled in Australia, he took on the role of Chef de Partie in the world renowned restaurant Sepia in Sydney which held a three Chef hat award. Jake has also held the position of head chef at Montagu Arms Hotel Terrace Restaurant in Hampshire where he sharpened his management and business skills.

Jake will be returning to the St Moritz after six years and heading up the kitchens across the hotel’s two dining propositions; The Shorecrest Restaurant and the Seaside Pool Club. Jake will be providing his unparalleled expertise to develop the menus to showcase the best of Cornwall’s local produce with a strong focus on wellness through food.

The Seaside Pool Club and Shorecrest Restaurant are both blessed with one unique location led by a band of dedicated, talented chefs and front of house team. The hotel, with its Cowshed Spa sits within the culinary sweet spot of north Cornwall surrounded by abundant hedgerows, crop-filled fields and the very best of the Atlantic.

Shorecrest Restaurant serves up a range of produce led, fresh and flavour driven food, predominantly local and seasonal from an open-plan kitchen. The talented band of chefs use culinary creativity to craft beautifully presented food in a casual setting. The menu will follows the seasons.

The more informal Seaside Pool Club offers some of the best fresh pizza in Rock and Polzeath. Stone-baked, fresh and warm, delicious sourdough pizzas feature on the menu alongside a variety of seafood and family favourites all served up in a beautiful setting, next to the pool and with amazing views across the Camel Estuary and Stepper Point.

Jake said of his new position, “I am thrilled to return to St Moritz Hotel. It is such a unique food proposition with an incredible team in such a great place. Seasonal hospitality underpins everything the team here does and I so look forward to working with all the amazing local suppliers to source the most sustainable produce and celebrate the incredible provenance of this stunning coastal location.”

Sara Last said, “Jake is our ideal chef for St Moritz Hotel. He has worked here in the past and his dedication, spirit and creativity are unparalleled. He brings an impeccable pedigree and training background from a variety of establishments in Cornwall but also globally. Known for his dedication to culinary excellence, he will be adding his individual flair to our menus with a focus on wellness, as we prep up for a very busy season.”

More than just a hotel, St Moritz and its Cowshed Spa has elements of a transatlantic beach resort, as befits its name. In the quiet hamlet of Trebetherick, between Rock and Polzeath on the stunning Cornish north coast, it’s the ideal destination for a relaxing beach holiday, indulgent spa break or family get-together.

With Jake now leading the kitchen, guests (both hotel residents and locals) can anticipate an unparalleled culinary journey that celebrates the region’s rich culinary heritage and highlights the bounty of the land and sea. All of the St Moritz Hotel & Cowshed Spa options are available to book via www.stmoritzhotel.co.uk or by calling 01208 862242.