Originally from the Naval City of Plymouth. Wayne has spent over 25 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 24 years Jacqui and has two children, Charlie aged 13 and Jordanna aged 9.
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 where he wants to be and that is "on the pass" serving you.
Now all is to be said is come and dine with us and enjoy!
SAMPLE DINNER MENU
BRIXHAM CRAB & SALMON ROULADE
Pickled Shredded Vegetables, Sesame Dressing
SMOKED CHICKEN & ROASTED PEPPERS
Red Wine Dressing
RISOTTO OF ARTICHOKES & ASPARAGUS
MARINATED BUFFALO MOZZARELLA
Toasted Hazelnuts & Raspberries
OAK SMOKED SALMON
Served with Capers and Charred Lemon
*****
CREAM OF DU PUY LENTIL SOUP
REFRESHING MANGO SORBET
Splashed with Creme de Cassis
*****
CONFIT OF DUCK LEG
Vegetable Stir Fry, Peppercorn Sauce
BRAISED BEEF STEAK IN RED WINE
Creamed Potatoes, Saute Wild Mushrooms
SAGE CRUMBED ESCALOPE OF PORK
Braised Red Cabbage, Sherry Vinegar Sauce
PAN FRIED FILLET OF SEA BASS
Beetroot & Garlic Puree, Balsamic Syrup
HARBOUR VIEW COLD MEAT PLATTER
with Tossed Dressed Leaves, Salad Composition and New Potatoes
PAN FRIED FILLET OF BEEF
Pan Fried Devon Beef Fillet cooked to your liking,Topped with Wilted Spinach, Glazed with Somerset Brie, Presented on Port Glazed Baby Onions
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
*****
CLOTTED CREAM RICE PUDDING
Blueberry Compote
TRIO OF FRUIT PARFAIT
With a Trio of Coulis, Passion Fruit Cream
DARK CHOCOLATE TORTE
Creme de Menthe Sauce
PLATTER OF SUMMER FRUITS AND BERRIES
With Devonshire Clotted Cream
VARIOUS ICE CREAMS OR SORBETS
Served with Wafer Biscuits
SELECTION OF LOCAL CHEESES
Home Made Chutney, Walnuts, Celery, Grapes, Biscuits
*****
COFFEE AND HOMEMADE PETIT FOURS
Table d’hôte 4 course Menu including Coffee and Petit Fours £27.50
per person to include VAT
Please note some of the dishes may contain nuts. For more information please contact a member of staff
