Adam Bennett and Mark Sargeant set for Simon Hulstone's guest chef series

By Sophie Witts contact

- Last updated on GMT

Adam Bennett and Mark Sargeant set for Simon Hulstone's guest chef series

Related tags: Guest chef series, A great way to care, Culinary art, The guest

Simon Hulstone has revealed some of the Michelin-starred names taking part in the upcoming guest chef series at his restaurant The Elephant in Torquay this year.

The series is kicking off on 3 March with Allan Pickett – chef-owner at London’s Piquet – cooking a four-course menu priced at £60.

Hulstone told BigHospitality that while he was hesitant to reveal the full line-up diners could look forward to dinners cooked by Mark Sargeant, Sam Moody, Adam Bennett, and Luke Tipping.

“As a chef, I’ve never been one to stand still and I’m constantly looking for inspiration and ways to keep us on our toes at The Elephant,” said Hulstone.

“I’ve always liked the idea of having guest chef events at The Elephant and 2016 felt like a good time to get started.

“I’ll be collaborating with chefs who I have respect for and who I know will put on a great dinner for our guests. Some are long term friends like Allan Pickett, whilst others are newer acquaintances whose food I’ve been really impressed by in recent months.”

He added that despite Torquay being ‘out of the way’ for most chefs he was ‘pleasantly surprised’ at the readiness of the participants to leave their own kitchens for The Elephant.

“The guest chef series will give diners the opportunity to sample the cooking of these fantastic chefs without leaving Torquay,” he said.

“Bringing chefs here also presents an opportunity to showcase the fantastic ingredients we have on our doorstep - specifically our farm, where we’ll be growing ingredients for their menus.”

Hulstone told BigHospitality in January​ that the winter months were traditionally quieter at The Elephant as footfall from seasonal trade dropped.

“Torquay is on the up but the regeneration has its downside for us in that there’s a lot more competition now,” he said.

“However, there isn’t anywhere in the bay that has the same high standards and commitment to local sourcing as we do and the guest chef events are a great way to highlight this.”

For more information on the series see

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