Head Chef Stephen Marsh

I started my career in hospitality in hotel management Front of House but found myself drawn to the kitchen. It can be the heartbeat of a hotel and I loved the atmosphere, the adrenalin rush that the chefs experienced when service started and the respect they had for the ingredients they worked with. I have always had a love of food and good ingredients – partly from the fact that I lived in the Kent countryside which is full of fresh produce and partly from my mother, who taught me how to cook so I wouldn’t starve when I left home!

So shortly after starting work as a General Manager I made the decision to follow my heart, retrained as a chef and haven’t looked back since.

My food philosophy is to keep it simple and let the ingredients speak for themselves. Showmanship matters to a degree but for me, the satisfaction and pride comes from empty plates returning to the kitchen from happy customers. In keeping it simple, I like one starch, one protein and a great sauce on the plate – three points of focus that feature in almost every dish we do. Accolades are great if they come naturally but it is customer appreciation of the effort we put in which counts the most. I am a team player and without a good brigade I wouldn’t be half as successful as ultimately I am not the star. I believe the whole team should get the credit. The challenge I am enjoying most at the moment is the development of my brigade here at The Rocks – building and moulding individuals and passing on my enthusiasm and knowledge.

My food heroes are considered pioneers in the kitchen for their style of cooking: Alain Ducasse and Joel Robouchon being the two key figures I have the most respect for. I do admire Heston Blumenthal though I am not sure he always cooks for the customer. Certainly, it would be nice to get a Michelin star or a 3rd AA Rosette as it would be a real personal achievement but it would have to be earned naturally – I refuse to cook just for accolades.

If I was to have a dinner party with guests of my choosing, I think I would invite all of the ex Head Chefs I worked with whilst learning my craft so that I could show them how far I have progressed. As to what I would cook for them, it would have to be a seafood starter – probably lobster and Cornish crab followed by a traditional lamb dish. The produce in Cornwall is fantastic and I am thoroughly enjoying delving into the larder and getting to know what the locals like.

My personal favourite meal is Fillet Steak with Foie Gras although my favourite ingredient is Jerusalem artichokes. One of my specialities is a dish featuring them done in 3 different ways. As for most hated, I think it has to be anything that goes in a fryer!  I cook a lot at home and am enjoying teaching my children all about different foods and flavours. They are quite young and I think it is important to encourage them to try things and broaden their palates – I don’t want them to grow up afraid of good food!

When not working I relax with my wife and children and we are often to be found out and about on mountain bikes, walking the fabulous Cornish countryside and coastal path. In the near future I intend to get a boat and spend some time on the water – who knows, I may well land the catch of the day to feature on the evening’s menu!