Devonshire hotel appoints new head chef

Exmoor-based Hunter’s Inn has hired award-winning chef Darren Rogers as its head chef and pledged a renewed focus on local produce.

Rogers has 10 years experiences in executive and head chef positions from kitchen teams across Cornwall and the South West, including stints at Bude’s Strand Hotel and the seven-strong Webb Group in Winscombe.

He will oversee a renewed focus on seasonal dishes and local Exmoor produce across the Victorian property’s bar and restaurant.

Rogers said: “The hotel is set in a truly stunning location, with an outstanding array of local producers on its doorstep, so my aim is to bring an enhanced local flavour to the menu, via timeless dishes and pub classics such as handmade steak and ale pie, as well as lamb and pork from nearby suppliers.”

Rogers was awarded British Meat Chef of the Year in 2002, as well as Fish Chef of the Year in 2008.

Simon Lover, general manager of Hunter’s Inn, said: “The new menus at Hunter’s Inn demonstrate both his creativity as well as his knowledge of the outstanding selection of regional Devonshire producers on our doorstep.

“He has already begun to strengthen our ties to the neighbouring farmers, with further exciting plans to come in 2019.”

Hunter’s Inn has 10 en-suite bedrooms and an adjacent self-catering apartment which is located on 2,000 acres of the hotel’s land in Devonshire.