Meet the Chefs at La Mar

Owner Maisie Dawson opened La Mar, a fine-dining restaurant on Exmouth Marina, almost a year ago. Chefs Charlie and Cleo have taken a modern approach to running the kitchen together, using their different skill sets to form a strong culinary partnership.

Charlie says: “Around 20 years ago, I started working in an award-winning gastro pub in Surrey that specialised in game and fresh fish. I was runner-up in Game Chef of the Year awards, which gave me the confidence to spread my wings and travel to France and Greece to learn more about Mediterranean cuisine. I cooked at big events like Royal Ascot and Goodwood, then finally found my place in the West Country, where I dabbled in a few venues, bringing a street food twist to classic pub dishes. La Mar is now my anchor where I can bring everything together!”

Cleo started her culinary journey at age 17, working under Michael Caines. “This inspired my love for food in a fine-dining setting and led me to work in various kitchens – from bistro to artisan. Those experiences over the last decade made me the chef I am today.”

What excites Charlie and Cleo about being a chef? “The buzz… the joy of creating soulful, delicious food for people will never get old,” Charlie enthuses. For Cleo, it’s the constant need to learn and create in a forever-changing hospitality world: “There’s no other career like it.”

The pair update the menu at La Mar seasonally, working with small, family-run businesses to create exciting dishes that give their diners a fresh, diverse experience. They start with a balance of fish, meat, veggie and vegan options, then find the highest quality ingredients available each season to inspire them to choose the best flavour profile.

In three words, Charlie describes his cooking style as: “classic, adventurous and innovative”, while Cleo says hers is: “balanced, unique and contemporary.”

What dishes would the pair recommend on the menu? “A dish close to my heart is our adventurous take on the classic kedgeree with a twist,” says Charlie. “I would recommend our prawn and pumpkin ravioli, which we make by hand in-house. It’s beautifully balanced and delicate, finished with a shellfish bisque that packs a punch,” says Cleo.

The chefs’ culinary skills have not gone unnoticed, with the team recently winning a gold award in the Fine Dining category at the Food Drink Devon Awards, making the shortlist for the overall winner. “We’re proud of our new menu, which we feel showcases what La Mar is becoming. We’re also really excited to experience this festive season,” Charlie adds.