The Treby Arms, Plymouth
+ Pork rillette, house pickles, orchard chutney and toasted sourdough
+ Confit duck cigar, hoisin glazed hearts, sesame powder and pickled mooli
+ Billionair shortbread, milk ice cream
+ Former food development chef
Luke Fearon stepped up from Food Development Chef to Head Chef at The Treby Arms following the departure of former Executive Chef, Anton Piotrowski.
He started his career at popular country pub the Coppa Dolla Inn, Broadhempston, where he worked as a kitchen assistant. However, he stepped into the role of head chef when the pub’s chef and owner died suddenly.
Despite the tragic circumstances of his promotion, Fearon outshone expectations and went on to work at a string of well-respected restaurants, including L’Amuse Bouceh in the Midlands and the Horn of Plenty, near Tavistock, before Piotrowski headhunted him for the Treby Arms.