“Incredible ingredients, thoughtfully paired, cooked properly.”
Our head chef Joseph Fallowfield has a very humble approach to cookery, choosing to focus on the quality of the ingredients and preparing them simply but with care. Each new dish is a piece of art.
“We are spoiled in Cornwall and especially in the Lizard with, not only an abundance of incredible ingredients but also stunning artisan producers. My personal favourites include Curio Gin which is made with locally foraged rock samphire. Kynance blond pale ale from the micro brewery next door to the hotel, as well as Polgoon sparkling Pinot Noir-simply stunning in every way.”
When he’s not in the kitchen you can usually find Joseph foraging around the hotel grounds or on our local beach picking seaweed for his menu. Joseph sources as much as possible from within the peninsula itself such as; crab and lobster from Cadgwith, beef reared in Kynance and dairy from Gwarvas farm.
Joseph originally trained in the foodie renowned fishing village of Porthleven whilst completing a degree in Culinary Arts. He moved to France to further his training as a chef, where he stayed for almost two years before returning to Cornwall and working along side ex-michelin starred chefs Stuart Eddy and Jude Kereama. He has spent his recent years in the Michelin starred Elephant restaurant in Torquay. Joseph has now returned to his roots and heads the kitchen at Housel Bay Hotel.
We are lucky to have Joesph as our Head Chef, he has become a valued member of our team.