Our Chefs
Nick Hodges - Executive Chef
Nick, who served part of his apprenticeship with top chef Jean Christophe Novelli of Hell’s Kitchen fame, has become well known in his native Cornwall. His former restaurant in Falmouth – the Powell’s Cellars – gained two AA Rosettes for the quality of its cuisine.
Nick also worked as head chef at the Beach Hut at Watergate Bay, where he helped it attain the accolade of ‘best beachside restaurant in the world’. More recently, he served as consultant chef for the Dalmunzie Estate in Scotland and the Headland Hotel in Newquay.
The talented chef has totally redesigned the menu to offer diners a choice of freshly prepared British dishes with a strong Mediterranean influence.
Tom Kirwan - Head Chef
Tom has been a chef for six years and has worked at Lusty Restaurant for three years. He previously worked at the Headland Hotel and has cooked his way through a few ski seasons in the Alps.
Originally form Launceston, Tom enjoys surfing,kitesurfing, skateboarding and snowboarding. He likes to prepare simple meals using the freshest ingredients. One of his favourite dishes is seared tuna steak with pesto mash and a sun-dried tomato dressing.
Ross Rusden - Pastry Chef
Ross is our dessert whizzkid. He makes all our puddings, cakes, ice creams, biscuits and Lusty's home brand fudge from scratch, and they're all delicious and visually stunning.
Trained as a pastry chef at Cornwall College, Ross applied his culinary art at the Headland Hotel in Newquay and the Penventon Hotel in Redruth before settling at Lusty Glaze Restaurant. It's worth a visit just to taste his Milk Chocolate Mouse with Hot Toffee Bananas - amazing!
