Meet Cassie

General Manager

Meet Joseph

Head Chef


Our General Manager Cassie Roche has a simplistic approach to managing her team. Training and the education of staff are high on her list of priorities. Happy staff make happy guests and a profitable Hotel.
 
Having found myself thousands of miles from my home in South Africa. I was offered this job in Cornwall. The rugged and untamed beauty of this landscape reminds me of my homeland.
 
When not working at the Hotel, you will often find Cassie walking the coastal paths around here, swimming in the coves and chatting to the locals. She considers this the perfect place  to come up with new and exciting projects not just for herself, but for the Hotel.
 
When considering this opportunity, I said yes almost immediately. I gave little thought to the myriad of roles that a GM must take on with a building such as this.  What I did see was an undiscovered piece of Paradise that I wanted to share in, as well as with.. It was love at first sight. I am delighted  to be the custodian of the grand old lady we call Housel Bay Hotel.”
 
Cassie originally trained in fine arts and completed her degree in marketing, moving onto interior design and later studied in hospitality and business. The coupling of these industries are perfect for Housel Bay which Cassie now calls home.

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.