Meet Penventon’s
Head Chef:
Andrew Collins
Andrew started with us in June 2025, but it wasn’t until December that he was promoted to Penventon’s Head Chef. Bringing over two decades of experience, a passion for creative, seasonal cooking, and an exciting vision that’s already earned us recognition as an AA Rosette restaurant in Cornwall.
Discover the story behind his journey.
What Inspired you to be a chef and can you tell us about your training?
“I wasn’t ever planning to be a chef. It was baking I loved from a young age; cakes, rolls, pasties, all of it. My pap & nan were bakers back in the day and had their own little bakery in Falmouth, so the dream was to own a bakery. Then one day when I was playing for my pool team, one of my teammates’ wives – a restaurant manager for the Falmouth Beach hotel – said there’s a chef job going and that I should apply for it. That’s how I ended up getting my first chef job and later on doing a culinary apprenticeship.”
What’s your favourite thing to bake?
“I don’t know why, but probably Quiches – so random! I was good friends with a guy that I used to play pool with, and I used to bring him freshly baked goods – quiches, sausage rolls, and pasties. I would walk through the door and he’d say “what you got for me this weekend, boy?”.
What were the first skills you learnt in the kitchen?
“Peeling and chopping vegetables. I probably spent a good year doing that. Peeling, cooking, and chopping… vegetables.”
What’s your favourite part about your role as Penventon’s head chef?
“You don’t find as many chefs out there anymore that really enjoy their craft, but for me, coming in knowing you’re busy, it’s a kind of a thrill! People find it stressful, but I don’t, I know we’ll get it done. I also enjoy experimenting and the creative freedom that comes with crafting the menus.”
What’s your go-to comfort food?
“If I’m having a bad day, it would have to be a pasty, there’s just nothing better!”
What is your favourite thing to do in Cornwall, And why?
“Explore! I’m from Falmouth originally, which is one of my favourite places to be as well as Padstow, St Ives and Port Isaac. When I’m not in the kitchen, I’ll be exploring!”
Would you cook for Gordon Ramsay?
“Absolutely! He’s probably one of my favourite chefs.”
What’s your favourite dish on our current menu and What was it inspired by?
“I would say it is a toss up between the lamb and the pork. I like to pull things from one dish to another dish and try to make it into my own, creating something that people wouldn’t think was possible with some ingredients.”
How do the seasons influence your menus?
“To me, it depends on the feeling of the season. Spring is a colourful season, with all the nice greens that come out, and I try to reflect that in our menu. In the summer you think of barbecues or lighter food, whereas the winter is more for comforting, hearty dishes.”
If you’re choosing where to eat in Cornwall, what’s your go to restaurant?
“The Plume of Feathers in Mitchell. I find their modern twists on classics interesting.”
We’ve just earned an AA Rosette thanks to you and your team’s hard work and creativity. Can you talk Us through your journey of earning our Rosette?
“Going for the Rosette was never part of the plan so early into being the Head Chef of Penventon. After speaking to Darren [General Manager] and Nick [Executive Head Chef], the plan was to focus on the spring menu in order to get us a Rosette. We were not expecting to get it this early on [with the winter menu], it was in the pipeline, but it beat us to it! I’m proud to be the Head Chef at an AA Rosette restaurant in Cornwall… Also it makes you hungry for more!”
What’s something people would be surprised to learn about running a kitchen?
“How much admin is involved. It’s not all cooking and creating, there’s a lot beyond that. You’ve got to make sure the kitchen is clean and tidy, the health and safety is up to standard, temperatures are checked, stocks under control, checking orders off. It’s everything behind what you think a chef is, it’s not just cooking, it’s long days and lots of hard work – rewarding nonetheless.”
As our head chef, what are your future plans for The Penventon?
“I’ve only been a head chef for a few months, but I would say, keep pushing the quality and consistency of our food. My uncle, Kenny Symons, was the executive chef at a hotel in Falmouth for many years before opening his own restaurant called ‘Oliver’s’, he went on to win two Rosettes there. Obviously, we’ve got one Rosette now, but let’s go for two!
I’d also like to try and do a few 4/6-course tasting menus where I would go out and explain each course to the guests. I’m hoping to build my confidence a little bit when talking to people.”
Experience Our AA Rosette Restaurant In Cornwall Now – Book Your Table
Hollie Davies is part of the marketing team at Penventon Park Hotel. She loves all things seasonal, from crisp autumn mornings to twinkling Christmas nights. She never skips her morning coffee and finds magic in the little things that stick with you, all too well.
