A top chef has returned to his Cornish roots. 

Gavin Edney’s career began in his teens when he would use a boat built for him by his grandfather to make the short journey across the river from Polruan to Fowey to go to work. 

More than two decades later, and having enjoyed a host of culinary successes around the country, he has relocated to Newquay following the launch of Restaurant RenMor as the signature dining experience at the five-star Headland Hotel. 

Gavin, who has been appointed as executive head chef, said: “I’ve always been obsessed with cooking. I have fond memories of my gran letting me cook my own breakfast on the stove after a sleepover and attempting to cook dinner for my mum, brother and sister. I would create an absolute mess at home – mum hated it!” 

“Aged 15, I got my first job at Fowey Hall and spent my weekends and school holidays there. My days were spent deboning mackerel, preparing lobsters, shucking oysters and picking crabs.” 

In his next role, at the Talland Bay Hotel, near Looe, Gavin learned the importance of consistency and focusing on minute detail. To begin with, he would spend hours cutting vegetables into small squares – doing it again and again until the skill was perfected. 

Following another spell at Fowey Hall, Gavin landed a job as a chef de partie for Gordon Ramsay’s restaurant at top London hotel Claridge’s. And since then he had enjoyed much success across the country. 

Now Gavin, 37, is thrilled to have the opportunity to move back to his beloved home county, with his wife Kerry and two young children.   

With regard to the restaurant, he said: “We want to celebrate British cooking and champion British produce, using fantastic local sources from Cornwall wherever possible.”