Nick Hack & Tina King

Get to Know Nick & Tina from The Cadeleigh Arms

Why gastropubs?

N: We both started out as chefs and moved back to Devon to open our family-run restaurant. The pub was a community project, they were trying to save it, but nothing worked. Each tenant had a different idea and we came on with our ethos of good food and service and our customers followed us over.

What do you enjoy most about your industry?

T: Making people happy is the key thing. Giving people what they want – welcoming them back after lockdown and seeing them smile and laugh and seeing them enjoying what we do.

Where’s your favourite place to eat, other than Cadeleigh Arms?

N & T: There’s a little cargo container in Bristol with a vegetarian restaurant called Tare. Impeccable service and great wine.

Who’s your biggest influence?

N & T: Claire Smyth, females leading the way in the industry is great to see.

N: Simon Rogan, I’ve followed him for years, ethos on foraging and herbs

Best country for food?

N: Vietnam, we had some amazing street food in a back alley. The Mediterranean holds so much produce in its seas and land.

What does being a Top 50 Gastropub mean to you?

N & T: When it happened, I said ‘wow’. We felt incredibly proud, we didn’t expect it. We champion it, especially as everyone’s had such a bad time. We wear it like a badge of honour.

What advice would you give to an aspiring chef/restaurant owner?

N & T: You have to start at the bottom and work your way up. Try and work in as many places as you can and absorb as much information as you can throughout your career. Stick at it. Never give up and never get complacent – there are always things to learn. Enjoy it!

How do you unwind?

N& T: Eating. Travelling, if we’re not here we are travelling or following Formula 1 which takes us around the world

What’s a dish you’re proud of?

N: Grouse, it’s a favourite of mine. It’s served with pearl barley risotto, roasted celeriac and pickled blackberries. We pick the blackberries when walking the dog.

We also have a huge vegan following – we’ve stuck by 60% of our menus being vegan because 60% of our customers are vegan. We have a Christmassy chargrilled celeriac with chestnut & sage puree.

Tea or coffee?

N & T: Tea! It used to be coffee, now it’s a comforting cup of Yorkshire tea with oat milk

What do you think the future holds for Gastropubs?

N & T: They went away a few years ago but there seems to be a resurgence, I think there’s more of a place for them now than before. People must think about their food offering more as people are looking for really good food in a relaxed enviroment.