Executive Head Chef, Ryan Marsland, the son of a Chef, was previously London based and has cooked for many prominent occasions, including royal events as well as running a rosetted kitchen. In addition to being based at Morgans, Ryan also looks after the menu for the New Continental Hotel.

Ryan is down to earth and passionate about food. His focus is to provide freshly cooked food of a high quality.  For everything from a business lunch to an evening meal, the menu is accessible from a price point of view. The produce used is fresh and from the best sources such as pork bellies from Cornwall, Gresham ducks and British beef.

  
"My fish comes from the Day Boats in Looe.  Trawlers are away for a few days at a time so I use the Day Boats to ensure the fish is the freshest possible.   I get first pick of the catch and we fillet and prepare it all in house.  Because the fish is so fresh and readily available, our wide selection of specials change on a daily basis and this will be reflected on the website. I believe in giving consistency of quality time and time again.  My kitchen is open so that our customers can see their meal being prepared."

 

Manager, Craig Thompson has a hands on approach, also previously based in London, Craig worked for Conrans for five years and has owned his own restaurants.