23rd September, 2020 by Hannafore Point Hotel and Spa

Chefs Profile

Chefs Name: Gary Pollard

Restaurant: Hannafore Point Hotel


What/who inspired you to become a chef?

Making Cornish pasties with my mum


Where did you train?

Plymouth catering college


What was your first job in the industry?

School holiday seasonal job


Which section of the kitchen do you most like working on and why?

Fish- Varied textures, varieties and cooking methods

Dessert- Creating something from scratch


What do you enjoy most about being a chef?

No two days are the same. Hopefully giving the customer a good experience


In a few words, how would you define good food?

 Well cooked, appearance and taste


Please provide a top cooking tip for our readers

Don’t be afraid of trying different foods and experiences, give it a go


What’s your most memorable cooking experience?

 Apart from cooking with my mum, entering and winning college competition


What are your hopes for the coming year?

Hopefully give enjoyment threw meals cooked


To be a good chef you need to be

Passionate and patient


How would you summarise your cooking style in one or two sentences

Allowing the food/produce to tasted as it should


Which chefs have most inspired you, in terms of both your career and cooking style?

All chefs having something to give. I do however champion Raymond Blanc


Have you or your restaurant won any awards or received any notable accolades?

Taste of the West


In terms of produce, what do you like most about the local area?

Fresh Fish


How do you go about choosing suppliers?

Recommendations follow by interaction and monitoring


As a chef, what is your favourite time of year and why?

Summer- everything in fresh and vibrant


What is your favourite seasonal ingredient? How do you like to use it?

Summer Fruits- Incorporating them into the menus