Head chef Luke Heaver leaves The Salutation Inn
The Salutation Inn has announced the departure of head chef Luke Heaver, marking the end of a six-year chapter for the family-run East Devon restaurant.
About Luke
According to The Salutation Inn, Exeter-born Luke Heaver has always been drawn to the kitchen. He grew up cooking for his family, with baking as his first real love, and it wasn’t a surprise to anyone when he headed straight into a professional kitchen after school.
His first step was the Royal Clarence Hotel, where he joined as an apprentice.
After a couple of intense years in Exeter, he took himself to France to push on further, joining the brigade at Evian Resorts. It was a four-star set-up and the pace was relentless, serving luxury food around the clock. From there he moved to Switzerland for a ski season, gaining more experience before eventually coming home to Topsham.
Luke went on to become head chef at The Salutation Inn, where the ingredients and the landscape became a big part of his cooking.
Speaking to The Salutation Inn team, Luke said: “The best part about working at The Salutation Inn is the high quality of ingredients we use - we literally find the best we possibly can. I’m thrilled to have my dishes on the menu here.”
The next chapter
In a message shared with guests, owners Tom and Amelia Williams-Hawkes said Luke had worked his final service and thanked him for the role he played in shaping the restaurant’s identity. They added that they wished him 'every success' in the next stage of his career.
Luke joined The Salutation six years ago and became a central figure in its development, helping build the kitchen’s reputation for a calm, ingredient-led style and consistent cooking. His tenure coincided with the restaurant’s continued recognition for quality and its position in the region’s dining scene.
A post on social media read: "We are sad to share that after six great years, our Head Chef, Luke Heaver, has worked his last shift with us. As a family business, we have always valued the people who shape the restaurant, and Luke has been a major part of that. We wish him every success in what comes next.
"As we begin the search for a new head chef, we are pleased to welcome Fergus Coyle, who will be supplying and supporting Tom by taking the lead in the kitchen during this transition. Fergus will also be working closely with sous chef Ben and head of pastry Nikki.
"Serving as executive chef for the Rick Stein group, overseeing food standards across their restaurants and outside events. His career spans respected kitchens in Devon and London, senior roles in new openings, and time as executive chef of a five star Caribbean resort.
"Fergus brings depth, calm assurance, and a commitment to quality that aligns with the values of The Salutation.
"We look forward to sharing some exciting changes and news with you all soon. Lots of love Tom and Amelia x"
Tom and Amelia said Fergus brought 'depth, calm assurance, and a commitment to quality', describing him as a natural fit for the restaurant’s ethos.
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