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Driftwood Upbeat Following Michelin Guide Announcement

Driftwood Upbeat Following Michelin Guide Announcement
Written by Amy

With the newly released Michelin guide revealing acclaimed Cornwall restaurant, Driftwood, no longer has its Michelin star, the team behind the eatery remains upbeat – with its newly appointed Head Chef heralding a new culinary direction.

Head Chef, Olly Pierrepont, has extensive Michelin level experience on his CV, but the transitional period of putting his own signature style on the kitchen came at peak inspection season, which meant the team at Driftwood anticipated the loss of its Michelin star.

Commenting on the development, Paul Robinson, Owner of Driftwood, said: “Whilst we’re obviously not celebrating the loss of our Michelin star, we’re in no way disheartened as we’re delighted with the food being cooked by our newly appointed head chef, Olly Pierrepont, recognising the outstanding cuisine he delivers for our guests.”

“The recent changes in our kitchen have occurred at a time that we knew was likely to impact our rating, so we were expecting the news. However, at Driftwood the ethos behind our food is to please the guest, and we’ve never cooked with inspectors in mind.”

He continued: “Quality is ingrained throughout our offering, something that’s been cultivated over many years, and while we’ve recently changed head chef, that quality is very much still there and is set to be refined and honed under Olly’s leadership; a chef who looks to utilise locally sourced and sustainable produce to create fantastic dishes.”

He concluded: “Both Michelin and AA do an excellent job of highlighting hidden gems within the gastronomic world, and we’d like to thank both organisations for their support over the years and look forward to continuing our relationship with them.”

The new menu, developed by Olly Pierrepont since his arrival, incorporates modern French and European flavours, with dishes that include AnyHoe Park Deer, Potato Galette, Beets, Smoked Bone Marrow and Wild Cornish Monkfish, Gnocchi, Ceps, Hazelnut Pesto & Elderberry Caper.

Using locally sourced, seasonal ingredients and produce, including fresh seafood from Cornish waters and meat from roaming cattle, Olly’s offering reflects a true field to fork dining experience.

For more information about Driftwood please visit www.driftwoodhotel.co.uk.

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