About
Executive Chef
At the heart of The Chapel's culinary mastery stands our Executive Head Chef, Dane Watkins. With an unwavering love for seafood and an innate ability to combine flavours, Dane pushes the boundaries, constantly exploring new culinary trends and the evolving landscape of food.
Drawing inspiration from Cornwall's coastal bounty, Dane embraces the delicate art of working with seafood, from perfectly seared scallops to succulent lobster creations. With an inventive spirit and a deep respect for tradition, our Executive Head Chef combines innovation with time-honored techniques, resulting in a menu that surprises and delights even the most discerning palates.
Local produce
At The Chapel, we believe that great cuisine begins with exceptional ingredients; that's why we are committed to sourcing the finest seasonal produce from Cornwall's bountiful surroundings.
From freshly caught seafood to organic vegetables harvested from nearby farms, every dish is a celebration of the region's natural abundance.
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To ensure you have the very best experience we ask guests to book in advance. You can do this online via the website or get in touch via our contact page.
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You can book a table via the website or get in touch using our contact details on the CONTACT page.
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You can download the latest menus from our website, which includes a list of dishes as well as pricing.
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Yes. Our menus contain a wide variety of dishes, including meat and dairy free options.
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We recognise the significant impact allergens can have on individuals’ lives and make every effort to minimise risks to customers. However, our suppliers and kitchens handle multiple ingredients and, while every effort is made to reduce contamination, unfortunately we can not guarantee dishes will be allergen free. If you have an allergy, please speak to your server before ordering so we can take special care when preparing your dish.
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You can cancel via OpenTable or by getting in touch with the friendly team at the Chapel, using the CONTACT page.