In the kitchen with… Callum Thompson 

Who makes up The Horn of Plenty’s kitchen team? 
Our young, close-knit kitchen team comprises: Callum Thompson, Senior Sous Chef; Chris Harris, Senior Sous Chef; Auri Harman, Commis Chef and Jude Veitch, Commis Chef.

What skills does each team member bring?
My passion for foraging and using the finest local produce and I am constantly coming up with new, interesting flavours and ideas. Chris is very organised, keeps everyone in check, and is also an excellent pastry chef. He has completely re-vamped our Afternoon Teas menu.

Auri is a talented, young local chef who has bags of enthusiasm and keeps everyone entertained, while Jude is another aspiring chef who brings a youthful pair of eyes, a willingness to learn and his excellent music taste keeps the team motivated!

How long have you been at The Horn of Plenty, and what is your experience?
I’ve been been here for just over a year, having worked around Tavistock for the last 8 years. I began training in my early 20s at The Cornish Arms, then moved onto the Michelin-starred Gidleigh Park. I learnt more about foraging at the world renowned restaurant Noma in Denmark, before returning to Tavistock with a new skill set.

What are the team’s values?
A loyal, caring, creative and hardworking ethos, with a passion for fresh local produce, while creating a sustainable kitchen. Everyone is clear on their role, and everything is considered a team effort - no job is too big or too small.

How do you decide what’s on the menu?
We base our menus on the seasons and what the best produce is. We ensure each dish is built around the flavour senses, so that they are memorable and well thought through, as well as being visually attractive.

Must-try dishes?
My signature dish is locally caught wild turbot (fresh from Brixham,) with native lobster, cauliflower, lemon verbena and smoked ajo blanco…a taste sensation!

Future plans?
We plan to re-build our kitchen garden in order to grow more produce on site, to create a more sustainable menu. We have over five acres of ground and want to make the best use of the space.

How does the team work in a pressurised kitchen environment?
Clear communication is key. Composure and keeping calm, even when it can be a bit crazy! We believe it is important to be approachable and create an environment where people can ask questions, learn and grow. A healthy and happy kitchen environment is crucial, so we all make sure we look after each other and each get a good work/life balance.