Great British Menu ‘phenomenon’ joins Devon island hotel as head chef

Charlotte Vincent, who starred on Great British Menu, has taken on a new role as head chef at Burgh Island Hotel in Devon.

Charlotte competed on the hit BBC show in both 2022 and 2023, against 2025 winner Amber Francis, and is hoping to return again in the South West region.

Burgh Island Hotel is situated on a private tidal island off the coast of Devon.

Charlotte has gone from scientific scholar to culinary elite, known for her experimentation, fermentation and artful elevation of local produce.

As a private chef she has cooked for the likes of Elon Musk and at 10 Downing Street.

"Food, to me, is storytelling," said Charlotte.

"Each dish should be an experience, evocative, daring, and deeply personal. I’m here to reimagine British food, champion the extraordinary produce of Devon, and take our guests on an unforgettable culinary journey.”

That journey includes a bold focus on ultra-local, ethically sourced ingredients. Charlotte has already partnered with Rare and Pasture Charcuterie, just minutes from the hotel.

“It’s a full-circle story from field to plate,” she said.

Her sourcing extends to the sea, with scallops now delivered by electric van from a local diver operating a single fishing boat, dramatically cutting the hotel’s carbon footprint.

Daily foraging walks yield wild gems like oyster leaves and rock samphire, further rooting the menu in the island’s rugged landscape.

“We’re constantly on the lookout for what nature offers us,” Charlotte insisted.

“It’s a grounding, living part of our creative process.”

Charlotte has had an unconventional path to get to where she is now.

She began her career in the Royal Logistics Corps, before stepping away to earn a master’s in psychology and human biology - a combination that now flavours her famously meticulous, experimental cooking style.

Her return to the kitchen has been meteoric, scooping Best Chef at the Great British Pub Awards and reaching the semi-finals of the National Chef of the Year competition.

Her food is rooted in modern British cuisine, but draws freely from Scandinavian and French techniques, underpinned by a passion for sustainability.

At Burgh Island, she plans to introduce bold new menus built on fermentation, curing, and smoking - all while celebrating seasonal ingredients from Devon’s rich larder.

“I want every bite to tell a story, and there’s no better place for storytelling than Burgh Island,” said Charlotte.

“We’re creating dishes that pay tribute to icons like Agatha Christie, with classic elements and daring twists that mirror her suspenseful plots and elegant style.”

The hotel inspired two of Agatha’s her most famous works: And Then There Were None and Evil Under the Sun.

Guests will soon indulge in delicate pastries, savoury treats, and vintage teas that echo the 1930s charm and drama of her novels.

Giles Fuchs, owner of Burgh Island Hotel, said: “Charlotte is a phenomenon - a rare combination of scientific precision, creative brilliance, and warmth.

“Her energy and vision are the perfect match for Burgh Island. We’re not just serving dinner, we’re curating memories.”

(Photos: Faydit Photography)