Cornwall Life meets Head Chef Adam Warne

PUBLISHED: 17:29 22 April 2010 | UPDATED: 17:05 20 February 2013

Adam Warne

Adam Warne

Cornwall Life meets Adam Warne, Head Chef at Harbour Restaurant at The Metropole Hotel in Padstow

Cornwall Life meets Adam Warne, Head Chef at Harbour Restaurant at The Metropole Hotel in Padstow


How long have you worked at Harbour Restaurant at The Metropole?
I started as senior sous chef and then took over as head chef at the Harbour Restaurant. I have been here for six years now.

Where have you previously worked?
After starting at The Kilburnie Hotel in Newquay, I then went to the Pier House in Charlestown. After that I worked in senior positions as sous chef at The Fowey Hotel, moving on to be Head Chef at Housel Bay Hotel on the Lizard prior to starting here. At the Harbour Restaurant I have taken on a bigger and busier operation.

What are your food philosophies?
Keep it local, keep it simple.
Where is your favourite place to eat in Cornwall?
Austells restaurant in Carlyon Bay.

What inspires you about Cornwall?
There is so much great local produce right on our doorstep and the suppliers we deal with around the county are so passionate about Cornish food and drink.

What would you like to achieve at the restaurant?
I would like to gain more recognition locally and among our regular guests, as the place to go for good food.

What is your favourite dish on the menu and why?
We have a new rhubarb dessert that brings all the classic puddings together but in an up-to-date way.



Sample Menu



Starters


Cream of sweetcorn soup with an onion and smoked bacon cream.
Chargrilled local asparagus with a truffle hollandaise.
Grilled line-caught mackerel with bruschetta and cherry tomato salad.


Main courses


Roasted lamb rump with artichoke heart, green beans and a broad bean jus.
Baked pollock fillet with creamed cabbage and bacon, garlic mash and mustard sauce.


Desserts


Strawberry jelly with iced vanilla parfait, poached strawberries and strawberry and vanilla cupcakes.
Summer pudding with clotted cream.
A selection of Cornish cheeses with walnut and raisin bread and apricot chutney.

Harbour Restaurant at The Metropole,
Station Road, Padstow, PL28 8DB.
0800 005 3903, www.the-metropole.co.uk

Head Chef: Adam Warne
Opening times: The Harbour Restaurant is open during the evenings from 6.30pm-9pm
Prices: Starters 6, main courses 18
and desserts 6

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