Burgh Island’s Pilchard Inn appoints head chef
Philip Raymond will be responsible for leading the inn’s culinary team, having 10 years of expertise from roles in Michelin-starred and AA Rosette restaurants
The Pilchard Inn on Burgh Island, Devon, has announced the appointment of Philip Raymond as the head chef.
In his new role, Raymond will be responsible for leading the inn’s culinary team, having 10 years of expertise from roles in Michelin-starred and AA Rosette restaurants, including The Samling Hotel and Paschoe House.
Raymond said: “The Pilchard Inn has always had a strong food offer and I am just looking to enhance that. I want to deliver classic, modern pub fare at the Pilchard Inn, embracing diverse flavours and ingredients to produce beloved British recipes to the highest quality.
“The Pilchard Inn’s stunning coastal position means it is already a destination both for its unique location and fascinating history.”
He added: “My vision is to turn it into a truly special destination by offering some of the best pub food in Devon and the Southwest of England.”
With nearly 700 years of maritime history within its walls, the Pilchard Inn is one of the UK’s oldest pubs.
The Inn has reopened seven days a week from 11am to 10pm for summer and its visitors can sample locally-brewed craft beers, wines, ciders and spirits, including Burgh Island’s very own London dry gin.
A stone’s throw from the Pilchard Inn’s doors is Burgh Island Hotel, an Art Deco landmark built in 1929 that is surrounded by sea views.
