Head chef Luke Fearon has left The Treby Arms in Devon after 11 months as the head chef whilst the restaurant announces a shift to a more casual dining format.
The Treby Arms has announced that their head chef Luke Fearon has left to pursue his own venture - the Devon Food Movement. Whilst a replacement has not been confirmed, senior sous chef Fletcher Andrews, who has been with the restaurant for five years, will temporarily take over responsibility for the kitchen.
Working at The Treby Arms
Luke has said in a recent Instagram post that he would like to take this time to wish The Treby Arms and Fletcher Andrews all the best with their new journey. He said: “The Treby has been a fantastic platform for my food and an amazing challenge that I am most grateful for. I have learnt so many things here and worked with some truly talented individuals that will make our industry brighter in years to come I’m sure. But onwards and upwards..."
Who is Luke Fearon?
Luke started his career as a kitchen assistant at a country pub, and by 18 was running a small team in the kitchen.
He joined the Treby Arms in June 2016 as a food development chef and in March 2017 took over from former executive head chef Anton Piotrowski, who left after six years to open his first solo restaurant Brown & Bean with friends Paul Brown and Ben McBean. Anton now runs Röski in Liverpool.
What is the Devon Food Movement?
He has announced the launch of his new culinary venture the Devon Food Movement, he aims to set up a number of pop-up events around the county offering set menus made with ingredients sourced from within a five-mile radius of the venue. Luke has said: “It’s all about supporting and showcasing the best and most unique produce from Devon."
Where has Luke Fearon worked?
He started his career as a kitchen assistant at the Coppa Dolla Inn in Totnes and found himself taking charge aged 18 when the owner and chef passed away suddenly.
Luke has won several awards during his five years at the pub, including winning being included in the Top 50 Sunday Roasts in the country, an accolade shared with the likes of Gordon Ramsay. Luke has also previously worked at L'Amuse Bouche, HH Restaurant and the Horn of Plenty, near Tavistock working with head chef Scott Paton. While they were in the kitchen together, the hotel and restaurant went from Three AA Stars to four and moved from Two Rosettes to Three.
Where is The Treby Arms based?
The restaurant which is based in Plympton, Devon held a Michelin star from 2013 to 2017 and have recently announced plans to shift its menu to “the finest of casual dining experiences”, which it says reflects the “direction the market is clearly moving towards”.
How is the menu changing?
From 20 February, the tasting menu will be eradicated and instead, the restaurant will offer a set lunch and dinner menu where 'people can pick and choose what they want'. Diners can expect dishes such as fish and chips, chorizo scotch egg with harissa mayonnaise, slow-cooked Jacob’s Ladder, grilled ribeye and châteaubriand.
Using local produce
Leon has said that "The new menu will use exactly the same good quality local produce but in a less formal dining setting. People are time-starved and looking for a place they can go if they want a nice steak, a decent fish and chips or just a pint and some terrific bar snacks.”
What is the impact of having a Michelin star?
Leon Theisinger, director of the Treby Arms, said: “The Treby Arms has a terrific heritage. Winning and retaining the Michelin star was a great boost, but it can put some people off. There’s a perception that it’s going to be expensive, or that you won’t be able to get in, it’ll be too posh or the portions will be too small.
Regarding Luke's departure, the eatery has stated: “The whole team at the Treby Arms wishes Luke all the future success he deserves. Luke clearly has talent for traditional fine dining and it’s always a shame when talent leaves, but at the Treby Arms we believe it’s extremely important that a chef can pursue their passion and we know Luke will do just that.”
