The Idle Rocks launches Reef Knot restaurant with Stuart Shaw at the helm
Reef Knot is overseen by new executive head chef Stuart Shaw and serves a menu of daily caught fish, local, seasonal produce and home-grown vegetables.
Dishes include St Mawes flame-grilled mackerel with celeriac remoulade, dashi gel and almond parmesan crumb; pan-fried fillet of wild halibut with hazelnut crushed Jerusalem artichokes, green apple and lobster emulsion; slow cooked Creedy Carver duck egg with truffled celeriac velouté, bacon crumb and artichoke crisps; black Cornish bream accompanied by green Thai infused St Austell mussel braisage; and a duo of Phillip Warren beef with truffle mashed potato and red wine jus.
Originally hailing from Kent, Shaw began his career in London kitchens including Savoy Grill, under the mentorship of Marcus Wareing. He also worked at the Michelin-starred Northcote Manor, and two Michelin-starred Le Manoir aux Quat’Saisons with Raymond Blanc before undertaking a seven-year stint as head chef at the Manor House in Castle Combe. He was most recently group executive chef at Michael Caines Collection.
“I have always regarded The Idle Rocks’ seaside restaurant as a culinary gem, and I’m truly thrilled to be part of this exceptional team,” he says.
“I’m excited to capture the essence of our seaside surroundings, infusing dishes with vibrant local flavours and fresh seasonal ingredients to create unforgettable dining experiences.”
Owned by David and Karen Richards, The Idle Rocks is located in St Mawes on the south coast of Cornwall and has 19 individually designed suites.
“Reef Knot is undoubtedly in the most capable hands. Chef Stuart’s menu and philosophy perfectly align with The Idle Rocks vision as a whole, providing an elegant yet relaxed take on quality hospitality and dining,” says David Richards.
“Our shared commitment to working with local suppliers, and embracing seasonal ingredients will ensure an extraordinary guest experience. We look forward to welcoming guests to Reef Knot at The Idle Rocks.”
