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Head Chef Jack Clayton

Written by Nat Louis

Perched on the southwest coastal path, Scarlet's restaurant offers captivating views of the coastline, dishes are seasonal, responsibly sourced food and can be expertly paired by our in-house sommelier Nick Bryant.

Since starting his career in 2009, in some of the East Midlands most well-respected restaurants, Jack has achieved 3 rosettes, 2 Bib Gourmand awards and the Nottingham Head Chef of the year award. His decision to join us at our clifftop sanctuary came as an opportunity to advance a lifelong passion for fusing flavours, foraging and sustainability.

Jack's focus on foraging fresh food for guests aligns him perfectly with Scarlet's ethos to become more sustainable in finding everything from fresh samphire on the beaches of North Cornwall to foraging herbs for this evening's dishes on the coast path below our gardens.

The team Jack has created around him boasts that of a warm and friendly kitchen where creativity in your work is encouraged.

Highlights of Jack's menu include: sea-trout pastrami with horseradish, cucumber, mustard seeds and soda bread, whole John Dory with leek, parsley, lemon butter sauce and herring eggs; as well as meat dishes such as Warren's lamb rump with broad bean, pea, tarragon, hung yoghurt and oyster leaf.

From breakfast, lunch, afternoon tea and dinner; Scarlet restaurant offers an entirely unique dining experience.

Join us to experience the dishes at Scarlet restuarant, we are open to both non-residents and hotel guests where an a la carte menu is served alongside a seven-course tasting menu in the evening as well as lunch and afternoon tea.