The Scarlet hotel in Mawgan Porth, Cornwall, has named Craig Davies as its new head chef.

Davies was formerly sous chef at the Chester Grosvenor hotel under the watchful eye of Simon Radley, and was then head chef at the Atlantic hotel in Jersey in 2017.

More recently, the chef headed up the kitchen at Devon’s three-AA-rosette Paschoe House hotel.

Davies plans to introduce an “elevated” dining experience to the Scarlet, which will reopen its rooms sometime in spring.

He has promised a seven-course tasting menu and wine pairing, as well as new breakfast and in-room offerings.

The Scarlet is part of Red Hotels, a strong West Country brand that also owns the seafront Bedruthan hotel in Mawgan Porth nearby.

Tom Hunter, head of food for Red Hotels, said: “Craig joining the team will significantly elevate the Scarlet’s already strong reputation for dining. It signifies just one of the innovative changes we have made to the Red Hotels’ dining offerings in 2021 and positions our culinary experiences as some of the best in Cornwall.

“It’s going to be an exciting time for the team and for our diners and I know Craig will be very visible part of the experience.”