Luke Fearon has left the Treby Arms after 11 months as head chef as the restaurant announces a shift to a more casual dining format.
Fearon left the restaurant in Sparkwell near Plympton, in Devon, to pursue his own venture. A replacement hasn’t been confirmed, however senior sous chef Fletcher Andrews, who has been with the company for five years, will temporarily take over responsibility for the kitchen.
The Treby Arms, which held a Michelin star from 2013 to 2017, has announced it will shift its menu to “the finest of casual dining experiences”, which it says reflects the “direction the market is clearly moving towards”.
From 20 February, the tasting menu will be abolished. Instead the restaurant will offer a set lunch and dinner menu so “people can pick and choose what they want”. Dishes will include fish and chips, chorizo scotch egg with harissa mayonnaise, slow-cooked Jacob’s Ladder, grilled ribeye and Chateaubriand.
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.
“[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.”
Regarding Fearon’s departure, the pub 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.”
Fearon 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.
Piotrowski now runs Röski in Liverpool.
Check back tomorrow to find out more about Fearon’s next venture.
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