Adam Handling has appointed Cornish chef Andrew Tuck as senior chef at the Tartan Fox gastropub in Newquay.
Tuck brings extensive experience to his new role, focusing on creative fire and smoking techniques and sourcing local Cornish ingredients. He has often collaborated with other Cornwall-based chefs such as Ben Quinn and Simon Stallard.
Tuck previously ran the kitchen at St Kew Inn in Bodmin and has appeared on Rick Stein’s Cornwall TV show. He also competed in the 2023 and 2024 Great British Menu series, representing the South West.
Tuck commented: “I’ve always wanted to be part of the best and have admired Adam and his work for many years, so being on Great British Menu gave me the pressure I needed to approach Chef Adam and see what I could do. to work with his amazing team.
“I wanted to be part of something special here in Cornwall and Newquay really has everything you need. I’ve always been into gastropubs and enjoyed the sense of community and cool atmosphere that many pubs seem to have forgotten – that’s what I want to create here, in a place I love. It’s been great working with Adam so far and it’s incredible to see how busy the pub has already been.”
Tartan Fox, which opened in July, is Adam Handling’s newest venture in Cornwall. It offers menus made with the finest Cornish produce and a zero-waste philosophy. It is located just a short distance from the group’s coastal restaurant Ugly Butterfly in Carbis Bay.
Handling has renewed the 17th century building with a design that uses earthy tones and natural materials such as stone and wood. The interior reflects the heritage of the 400-year-old Grade II listed building, set in 30 acres of land.
He also owns the Michelin starred Frog by Adam Handling and Eve Bar in London and the Michelin Bib Gourmand awarded Loch & the Tyne.
