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Devon’s Burgh Island Hotel has announced the appointment of Charlotte Vincent, a former Great British Menu contestant and guest chef at 10 Downing Street, as its new head chef.
Vincent takes over the kitchen at the privately-owned Art Deco hotel off the south Devon coast, and plans to introduce new menus centred on sustainable, modern British cooking. Her dishes will feature local produce, fermentation, curing and smoking techniques, alongside flavours influenced by Scandinavian and French traditions.
According to the hotel, Vincent has already begun sourcing ingredients from nearby producers, including Rare and Pasture Charcuterie and a local scallop diver who delivers by electric van. Daily foraging walks also contribute to the menu with ingredients such as oyster leaves and rock samphire.
She previously served in the Royal Logistics Corps before earning a master’s degree in psychology and human biology. Her culinary career has included winning best chef at the Great British Pub Awards and reaching the semi-finals of the National Chef of the Year competition.
Her plans for Burgh Island include tasting menus and a revised afternoon tea inspired by some of the hotel’s famous guests, including novelist Agatha Christie, who set two of her novels on the island.
Vincent said: “We’re creating dishes that pay tribute to icons like Agatha Christie, with classic elements and daring twists that mirror her suspenseful plots and elegant style.”
Giles Fuchs, owner of Burgh Island Hotel, added: “Charlotte is a phenomenon – a rare combination of scientific precision, creative brilliance and warmth. Her energy and vision are the perfect match for Burgh Island. We’re not just serving dinner; we’re curating memories.”
Vincent’s new menus are due to launch later this summer.
Devon’s Burgh Island Hotel has announced the appointment of Charlotte Vincent, a former Great British Menu contestant and guest chef at 10 Downing Street, as its new head chef.
Vincent takes over the kitchen at the privately-owned Art Deco hotel off the south Devon coast, and plans to introduce new menus centred on sustainable, modern British cooking. Her dishes will feature local produce, fermentation, curing and smoking techniques, alongside flavours influenced by Scandinavian and French traditions.
According to the hotel, Vincent has already begun sourcing ingredients from nearby producers, including Rare and Pasture Charcuterie and a local scallop diver who delivers by electric van. Daily foraging walks also contribute to the menu with ingredients such as oyster leaves and rock samphire.
She previously served in the Royal Logistics Corps before earning a master’s degree in psychology and human biology. Her culinary career has included winning best chef at the Great British Pub Awards and reaching the semi-finals of the National Chef of the Year competition.
Her plans for Burgh Island include tasting menus and a revised afternoon tea inspired by some of the hotel’s famous guests, including novelist Agatha Christie, who set two of her novels on the island.
Vincent said: “We’re creating dishes that pay tribute to icons like Agatha Christie, with classic elements and daring twists that mirror her suspenseful plots and elegant style.”
Giles Fuchs, owner of Burgh Island Hotel, added: “Charlotte is a phenomenon – a rare combination of scientific precision, creative brilliance and warmth. Her energy and vision are the perfect match for Burgh Island. We’re not just serving dinner; we’re curating memories.”
Vincent’s new menus are due to launch later this summer.
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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