Meet the head chef of Falmouth's Greenbank Hotel in Cornwall

Here the born and bred Cornishman talks to the Packet about some of his inspirations – and why working from ‘the bottom up’ has influenced his whole career.

You mention you are Cornish born and bred – can you tell us a little bit about where you grew up and how this may have influenced your career?

I have called Falmouth my home my whole life, and it has undoubtedly influenced my career as a chef. Having grown up in one of the most beautiful areas in the country, I’ve always been exposed to incredible ingredients sourced from the farms and oceans right on our doorstep.

When did you join The Greenbank and what prompted your move there?

I joined the team in 2017 and haven’t looked back! The Greenbank has such a great reputation, as a hotel and as a restaurant and I’m honoured to head up the team. A friend of mine told me: ‘If you ever get a chance to work with Nick Hodges (our Executive Chef), then do it’. As fate would have it, it was Nick who called to ask if I wanted to work with him at the Water’s Edge – how could I say no?

During the past few years, I’ve progressed more than I thought possible and I’m so grateful to Nick and the team for allowing me such creative freedom. I’m lucky to work somewhere that allows me to constantly move forward.

Is there anyone or any particular moment that got you into cooking and led to you becoming a chef?

I started cooking when I was just 19 years old whilst working as a kitchen porter in Falmouth. I never thought I’d be a chef, but I fell in love with it as soon as I began experimenting. My passion has grown from there.

Bobby is Falmouth born and bred (Image: Greenbank Hotel)

How would you describe your style of cooking and have you been influenced or inspired by anyone, either through family or other chefs?

I’m constantly inspired by the fresh Cornish fish right on our doorstep. From delicious brill to top-notch mackerel and tasty turbot, there’s nothing like straight from the sea cooking. An ethos that is echoed across the culinary landscape with the likes of the Great British Menu regularly using produce from our shores.

I’m a big believer in letting fresh ingredients shine. If you’re trying one of my dishes, I want to allow the simplicity of the flavours to speak for themselves, whether that be fresh shellfish, or an earthy root vegetable, but also leave you with something memorable, that you haven’t quite experienced anywhere else before.

It’s about appreciating the ingredients and traditions of cooking, but experimenting in a new way to create something unforgettable, from powerful flavour fusions, to surprising presentation. We eat with our eyes, so I always like to have a bit of fun when deciding how each dish will look on the plate.

Do you have a favourite dish and why?

As a chef who loves to experiment, it’s very difficult to choose just one favourite dish. I absolutely have a soft spot for fresh fish, as any chef in Cornwall should! I enjoy blending local provenance from the seas and the fields into one proper Cornish feast.

Do you think working from ‘the bottom up’ as kitchen porter to now head chef has affected how you approach cooking and how you run your kitchen?

100%, starting out as a kitchen porter taught me very quickly how vital teamwork is to run a kitchen. A Head Chef is only as good as their team, and learning the ropes from the age of 19, from pot washing, all the way to running the kitchen, has been invaluable for me to understand and appreciate every single last team member’s contribution.

One of Bobby's 'Taste of Cornwall' evenings (Image: Greenbank Hotel)

Tell us a bit about your ‘Taste of Cornwall’ events and what inspired them.

Working somewhere with a view across Falmouth Harbour, it’s hard not to be inspired by our beautiful little corner of the world. We’re blessed to have some of the finest local food and drink just a stone’s throw from our front door and I really wanted to celebrate that with every dish. Each menu is crafted just a few days before the event based on what can be delivered fresh to our kitchen and I love the challenge this brings.

As well as cooking and eating good food I also love talking about food and passing my passion on to others. One of the unique things about my Taste event is that I get to talk about each dish to the guests and explain my inspiration as well as pass on some top tips for cooking at home.

What makes these nights special is the intimate setting of our Sundeck, which allows a group of strangers to meet and experience the same unique dishes. I love this sense of experiences enjoyed together and to see happy faces, and clean plates!

Having hosted them for a number of years it’s great to see them become such a success. With our March 28 date selling out we even had to add an extra night – March 27 – to keep up with demand.

Can you give us a teaser of what you will be serving?

A Chef never tells! You’ll have to pop along to one of the nights to find out.

Describe what food means to you in three words.

Creativity. Community. Cornwall.

• Bobby’s dishes are available to try at the Greenbank’s Water’s Edge restaurant, with his next ‘Taste of Cornwall’ event on March 27.  See the Greenbank Hotel’s website for details on how to book.