Originally from the Naval City of Plymouth. Wayne has spent over 20 years cooking in Torquay. Wayne is a dedicated family man as well as being a great Chef. He is married to his partner of over 20 years Jacqui and has two children, Charlie aged 9 and Jordanna aged 5.
The Chef's training was for a period of over 4 years at the Imperial 5 Star in Torquay.
Wayne has previously worked at the World famous Gleneagles in Scotland, whilst he was there at the 5 AA Red Star Hotel he worked in their 2 AA Rosette restaurant. Also working at the 2 AA Rosette Buckerell Lodge in Exeter, 4 years at the Palace Hotel, Torquay and then onto the the Osborne Hotel, Torquay, for two years as Head Chef maintaining the impressive 2 AA Rosette Rating.
Wayne's last job for nearly 9 years was as Executive Chef of the 1 AA Rosette, 4 Star Grand Hotel Torquay.
Wayne is now back where he wants to be and that is "on the pass". His new role at the AA 77%, 3 Star Corbyn Head Hotel, which already houses the AA 3 Rosette Orchid Restaurant started in July 2007, and he has brought his expertise and wealth of knowledge to the ever popular Harbour View Restaurant.
Now all is to be said is come and dine with us and enjoy!
SAMPLE DINNER MENU
BRIXHAM CRAB BRULEE
Red Onion Marmalade
CHICKEN LIVER TERRINE
Asparagus and Frisee Salad
GRILLED SALMON
Wilted Spinach, Baby Carrots, Red Wine Syrup
MARINATED SOMERSET BRIE
Celery, Apple and Walnut Salad
OAK SMOKED SALMON
Served with Capers and Lemon
*****
CREAM OFWILD MUSHROOM AND PORT SOUP
Served with a Selection of Home-Baked Bread
And Melba Toast
LEMON SORBET
Refreshing Water Ice
*****
CARAMELISED DUCK BREAST
Vegetable Stir Fry, Orange Sauce
TENDERLOIN OF PORK FILLET
Stilton and Sage Mousse, Apple Fritters, Mustard Sauce
GRIDDLED RUMP STEAK
Wilted Spinach, Dried Tomato, Peppercorn Glaze
PAN FRIED JOHN DORY
Ragout of Vegetables and White Beans, Saffron Cream
HARBOUR VIEW COLD MEAT PLATTER
with Tossed Dressed Leaves, Salad Composition and New Potatoes
TOURNEDOS ROSSINI
Pan Fried Devon Beef Fillet cooked to your liking, dressed on a Croute, Topped with Foie Gras and coated with Madeira and Truffle Sauce
PAN-FRIED LOCAL DOVER SOLE
taken off the Bone by the Maitre D'Hotel at your table
VEGETARIAN FEUILLETTE OF PUFF PASTRY
Wild Mushroom and Asparagus, Paprika Cream Sauce
Main Courses will be accompanied by an individual crescent of Fresh Seasonal Vegetables & Potatoes
*****
BAKED RICE PUDDING
Served withVanilla Scented Poached Apples
ICED SUMMER FRUIT PARFAIT
With aTrio of Coulis
CHOCOLATE TART
Chocolate Sauce
FPLATTER OF SUMMER FRUITS AND BERRIES
With Devonshire Clotted Cream
VARIOUS ICE CREAMS AND SORBETS
served with Wafer Biscuits
SELECTION OF LOCAL CHEESES
Served with a selection of Biscuits
*****
COFFEE AND HOMEMADE PETIT FOURS
Table d’hôte 4 course Menu including Coffee and Petit Fours £25.95 per person to include VAT
Please note some of the dishes may contain nuts. For more information please contact a member of staff
