The Mariners, Wadebridge
+ Ham hock scrumpet, pease pudding and pickled walnut
+ 8oz rib-eye steak, which is dry-aged on the bone for 32 days
+ Range of 20 world beers
+ Nathan Outlaw partnership
Head chef Zack Hawke started in the industry at a young age with his first job as pot washer.
Growing up in Newquay meant he was always surrounded by pubs and restaurants so getting a kitchen porter job was simple and this was where Zack’s career began.
At the Mariners, Zack and his team work closely with local butchers Philip Warren to sources and prepare the best beef for steaks and other fantastic meat dishes.
He also worked closely with The Cornish BBQ Company to create and built a bespoke charcoal grill to fit in the Mariners’ kitchen so all the steaks are cooked over coals and wood.