Open from 8am to 11pm

16 February 2016

Introducing Nick Eyre – Head Chef, Godolphin Arms

A warm welcome to Nick Eyre, the new Head Chef at the Godolphin Arms.

Nick has been interested in food, and the art of cooking from a young age. Brought up in his parent's pub, in Great Holland, Essex, Nick spent his childhood surrounded by food and took a keen interest in helping out at every opportunity. From these beginnings Nick sought to follow his passion for food, and embarked on a course at Catering College. Once he completed his course he moved to the bright lights of London, to pursue his career. 

Nick was quite clear that his main ambition at this stage was not to become a Head Chef, but to continually learn about food, and be the best that he could be at cooking – an aspiration that he still maintains. His first day job was at London Transport cooking for their staff, which he coupled with an evening position in a London restaurant, so he could further enhance his skills. 

Nick’s favourite dishes are classical French, bistro food, and rustic Italian. His interest in the elegance of fine dining saw him ascend to working in the corporate catering arena for such companies as Morgan Stanley, Bank of America, culminating in his position as Head Chef at HSBC’s headquarters in Canary Wharf – which at the time was the largest corporate catering facility in Europe.

After many years in London, Nick then moved back to Essex and worked at The Alma Inn and Dining Rooms, which he really enjoyed, and proudly moved it into one of the top 3 restaurants in Harwich, and in to one of the Top 20 places to eat in Essex (Trip Advisor).

In recent years Nick and his young family have enjoyed regular visits to Cornwall on holiday, falling in love with the St Ives Bay area. The position at the Godolphin Arms came up at just the right time, and the rest, as they say, is history!

Nick is looking forward to working with local suppliers, using local fishermen and farmers, and developing a menu to reflect the seasonality of the local produce.

Nick's first task is to create the 2016 Spring Menu, which will be launched in April. We welcome him to the Godolphin Arms team.

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