Guy Owen returns to lead The Idle Rocks kitchen

The Idle Rocks in St Mawes has welcomed back a familiar face as Guy Owen returned to lead the kitchen as executive chef of the hotel’s Reef Knot Restaurant.

His appointment marked a significant new phase for the award-winning coastal hotel, bringing fresh energy to its sea-to-table reputation.

Guy first joined The Idle Rocks early in his career, helping establish the dining room as one of Cornwall’s standout seafood destinations and contributing to the restaurant winning Seafood Restaurant of the Year. After five years away, he returned with a renewed sense of purpose and a deeper connection to the region that shaped his cooking.

A career shaped by exceptional mentors

Originally from Hampshire, Guy trained under an impressive roster of chefs, including Gordon Ramsay at Claridge’s, Jerome Tauvron at L’Etranger and Bruce Poole at La Trompette. His move to the West Country saw him refine his style under Michael Caines at Gidleigh Park and Chris Eden at the Driftwood Hotel before his first tenure at The Idle Rocks.

Earlier this year, Guy also announced his departure from the St Enodoc Hotel. 

Read more: Guy Owen bids 'farewell' to St Enodoc Hotel

National recognition on Great British Menu

Guy also became well known to viewers of Great British Menu, representing the South West with dishes that showcased his deep respect for coastal produce and precise classical grounding. His appearance brought wider attention to his style of cooking and cemented his position as one of the region’s most thoughtful and technically assured chefs. For many guests now returning to The Idle Rocks, his return to the pass is a welcome reunion with a chef whose work they first encountered on screen.

A renewed sea-to-table philosophy

Back in St Mawes, Guy’s focus leaned heavily into Cornwall’s seafood, seasonality and sustainability. With daily landings from in-house fisherman Gareth Austin — hauled just metres from the kitchen — the menus reflected both the Tamar and Fal estuaries’ rhythms and the trusted producers Guy had worked with for years.

His new dishes ranged from scallop and lobster ravioli to cured Boscastle trout, before moving into mains celebrating both coast and countryside, including whole brill with black butter, capers and samphire and venison loin with smoked celeriac, blackberries and seasonal brassicas. Desserts included a chilled chocolate cremaux with hazelnuts and malt ice cream and a rhubarb baked alaska on a Cornish fairing.

Owner David Richards on Guy’s impact

Owner David Richards said the appointment felt like a natural evolution for the hotel. He said: “We were thrilled that Guy rejoined us as executive chef of our Reef Knot Restaurant. He was a strong early influence on us, and his creativity and passion for Cornwall’s food culture aligned perfectly with our ethos. With Guy now leading the culinary programme, we were entering an exciting new chapter for The Idle Rocks.”

A festive supper club to launch the new era

To mark the new chapter, the hotel also announced a festive supper club on Friday, December 12, 2025. The evening programme included a non-alcoholic Christmas cocktail on arrival, a performance from the Philleigh Choir and a four-course seasonal menu created by Guy and his chefs.

Dishes included croustade of venison tartar with confit egg and juniper and mackerel teriyaki with puffed rice, radish and cucumber. Guests were also invited to meet the chefs after dinner.

Reef Knot Restaurant: one of Cornwall’s coastal landmarks

Set on the water’s edge in St Mawes, the Reef Knot Restaurant offered uninterrupted views of the Fal Estuary, a relaxed fine dining feel and one of the South West’s most picturesque dining rooms.

Al fresco spots on the hotel’s terrace were in high demand, especially with Guy’s refreshed menus anchoring The Idle Rocks’ reputation as one of Cornwall’s leading coastal hotels.