Originally from Surrey, Bacon has worked as a chef in Cornwall for the past 20 years, having graduated from catering college when he was 17.
His previous experience includes 'working as a senior sous chef within other AA Rosette winning hotels'.
"The Nutty Duck is known for elegant, refined dishes which prioritise the amazing local produce available here [in Cornwall], and it's a tradition I'm proud to be continuing," he says.
"It's a chef's dream to work with sustainable, traceable and ultimately delicious ingredients.
"I love paying care and attention to them to provide the dining experience our guests expect.
"In some cases, I've added a subtle twist inspired by my own travels. Nothing outrageous, just a chance to let classic flavours shine in a new light."
Much of the menu centres around locally sourced seafood, and includes pesto-crusted hake; pan-fried scallops; and panko-breaded plaice goujons.
Its signature dish, however, is duck breast accompanied by roasted vegetables, dukkah, and apricot chutney.
The Nutty Duck opened last year within the family-run Trevalsa Court Hotel, and was subsequently awarded two AA Rosettes.
"We're delighted to have Nigel with us," says the hotel's owner, John Gladwin.
"His approach perfectly matches our ethos and atmosphere; welcoming and laid back, but focussed on quality of experience.
"He's updated our menu and created some wonderful dishes which we're excited to be serving to both our local residents and visitors."
The hotel and restaurant are now both open again, having closed in March in line with the Government-mandated Coronavirus shutdown of the hospitality sector.
