Devon


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski.jpg" alt="" class="wp-image-73806" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski-800x800.jpg 800w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski-400x400.jpg 400w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski-768x768.jpg 768w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Anton-Piotrowski-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>If this face looks familiar, that&#8217;s because Anton Piotrowski became famous in 2012 when he won <em>MasterChef The Professionals</em> – a joint champion for the first time in the programme’s history. He quickly won a MICHELIN Star at the Treby Arms in Sparkwell for his imaginative and talented cooking and made the prestigious Estrella Damm Top 50 UK Gastropubs list. Devon&#8217;s loss was Cornwall&#8217;s gain when he took on the kitchen at the Springer Spaniel in Treburley in 2017, where he scooped Best Pub Devon and Best Pub Cornwall from the Best Pub Guide simultaneously. </p>



<p>Anton then moved on to be Executive Chef at Devon&#8217;s luxury boutique hotel Glazebrook House before proudly opening his own restaurant Roski in Liverpool, where he attracted numerous awards including OpenTable Top 100 UK restaurants and accolades from national food critics, including William Sitwell and Jay Rayner. Now, he&#8217;s back in our locale as Head Chef at <a href="https://www.risingsunlynmouth.co.uk" target="_blank" rel="noreferrer noopener">The Rising Sun in Lynmouth</a> (Muddy Award winning Best Destination Pub 2024).  </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/The-Rising-Sun-View-During-Sunset.jpg" alt="The Rising Sun Inn Lynmouth Devon at sunset " class="wp-image-73812" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/The-Rising-Sun-View-During-Sunset.jpg 1500w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/The-Rising-Sun-View-During-Sunset-800x533.jpg 800w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/The-Rising-Sun-View-During-Sunset-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/The-Rising-Sun-View-During-Sunset-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Credit The Rising Sun Lynmouth </figcaption></figure>



<p>This <em>very</em> Muddy approved 14<sup>th</sup> century thatched inn is the perfect historic spot for a glass overlooking Lynmouth’s historic harbourside. What&#8217;s more you can make a night of it, thanks to their fourteen guest bedrooms, (Percy Bysshe) Shelley’s thatched cottage, plus  three luxury suites coming in summer 2025.</p>



<p>So, what&#8217;s cooking? Over to you, Anton&#8230;</p>



<h2 class="wp-block-heading" id="h-sum-up-your-cooking-style-food-philosophy">Sum up your cooking style/ food philosophy?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1333" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/anton-risingsun.jpg" alt="a dish by chef Anton Piotrowski " class="wp-image-73822" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/anton-risingsun.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/anton-risingsun-600x800.jpg 600w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/anton-risingsun-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/anton-risingsun-768x1024.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>It has completely changed over last ten years. At my previous places it was very much about chasing stars and awards. Now it’s much more about comfort cooking and serving my food in a relaxed environment.</p>



<h2 class="wp-block-heading" id="h-when-people-walk-into-the-rising-sun-what-should-they-expect">When people walk into The Rising Sun what should they expect?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1333" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/04/rising-sun.jpg" alt="dishes at The Rising Sun Lynmouth " class="wp-image-64714" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/04/rising-sun.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/04/rising-sun-600x800.jpg 600w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/04/rising-sun-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/04/rising-sun-768x1024.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>A real pub &#8211; it’s a proper boozer by the sea. It’s a traditional 14<sup>th</sup> century inn &#8211; lots of wood panelling, wonky ceilings and floors. They should expect a friendly welcome &#8211; and probably some gossip at the bar.</p>



<h2 class="wp-block-heading" id="h-what-changes-are-you-planning-to-make">What changes are you planning to make?</h2>



<p>I’m really looking to source those special bespoke ingredients. Local day boat fish and seafood, meat and game from Exmoor, as well as evolving the front of house service and presentation. My food is all about a return to pub food but with a gastronomic twist – I hope our guests will be surprised and delighted with the new menu.</p>



<h2 class="wp-block-heading" id="h-how-did-you-get-started-as-a-chef">How did you get started as a chef?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="750" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2020/03/burgh-island-fotor.jpg" alt="Burgh Island Hotel " class="wp-image-21035" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2020/03/burgh-island-fotor.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2020/03/burgh-island-fotor-300x225.jpg 300w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2020/03/burgh-island-fotor-768x576.jpg 768w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2020/03/burgh-island-fotor-667x500.jpg 667w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Credit Burgh Island Hotel </figcaption></figure>



<p>I started out in hospitality when I was twelve years old &#8211; as a pot washer at the Dolphin in Newton Ferrers and then The Imperial in Ivybridge. The owners were from New Zealand and were serving quite unusual food at the time. Then London via Burgh Island (above) where I learnt a huge amount and my ability was really nurtured.</p>



<h2 class="wp-block-heading" id="h-what-sums-up-your-favourite-type-of-cuisine">What sums up your favourite type of cuisine?</h2>



<p>Really great British food, and I think the best pubs in the world are in Ireland for sure.</p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-chef">Do you have a favourite chef?</h2>



<p>Andrew Pern at the Star and Heron or The Devonshire in Soho. I love watching Keith Floyd’s old shows – he was a true pioneer.</p>



<h2 class="wp-block-heading" id="h-what-about-a-favourite-cookbook">What about a favourite cookbook?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="775" height="1000" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/08/white-heat.jpg" alt="White Heat by Marco Pierre White " class="wp-image-68690" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/08/white-heat.jpg 775w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/08/white-heat-620x800.jpg 620w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/08/white-heat-768x991.jpg 768w" sizes="(max-width: 775px) 100vw, 775px" /></figure>



<p><em>White Heat </em>by Marco Pierre White.</p>



<h2 class="wp-block-heading" id="h-desert-island-kitchen-gadget">Desert island kitchen gadget?</h2>



<p>Not really a gadget as such, but I would have salt and pepper.</p>



<h2 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel">Favourite local café? Restaurant? Hotel?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1440" height="1800" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi.jpg" alt="Salumi Plymouth " class="wp-image-73826" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi.jpg 1440w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi-640x800.jpg 640w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi-800x1000.jpg 800w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi-768x960.jpg 768w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/salumi-1229x1536.jpg 1229w" sizes="(max-width: 1440px) 100vw, 1440px" /><figcaption class="wp-element-caption">Credit SALUMi Bar &amp; Eatery </figcaption></figure>



<p>I love <a href="https://www.eatsalumi.co.uk" target="_blank" rel="noreferrer noopener">SALUMi</a> in Plymouth – their food is great and the vibe is really friendly, great outdoor area as well.</p>



<h2 class="wp-block-heading" id="h-ever-cooked-for-any-celebs-nbsp">Ever cooked for any celebs?&nbsp;</h2>



<p>A couple&#8230; Madonna, Robbie Williams, Peter André, the Liverpool football team, John Travolta. </p>



<h2 class="wp-block-heading" id="h-madonna-was-she-er-crazy-for-you-or-your-food-anyway">Madonna! Was she, er, <em>crazy for you</em> &#8211; or your food anyway?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="900" height="524" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Madame-X-Madonna-e1600086030357.jpg" alt="Madonna " class="wp-image-73827" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Madame-X-Madonna-e1600086030357.jpg 900w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Madame-X-Madonna-e1600086030357-800x466.jpg 800w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/Madame-X-Madonna-e1600086030357-768x447.jpg 768w" sizes="(max-width: 900px) 100vw, 900px" /></figure>



<p>Madonna and Guy Ritchie were regulars at a restaurant that I used to work at on Berkley Square in London. I also cooked for John Travolta at the Treby Arms when he was filming nearby&#8230;</p>



<h2 class="wp-block-heading" id="h-what-s-been-your-maddest-moment-at-work">What&#8217;s been your maddest moment at work?</h2>



<p>I was cooking for over 400 troops in Afganistan when I got the call from the manager at the Treby Arms to say we had been awarded a MICHELIN Star! I thought there’d been some kind of emergency, as the call had come through on a military sat phone – but we had been awarded the star – that moment, coming so soon after my <em>Masterchef</em> win changed my life.</p>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-ingredient-and-why">What’s your favourite ingredient and why?</h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="750" height="1000" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/rayia-soderberg-UrJxxnUNqOo-unsplash-750x1000.jpg" alt="Rayia Soderberg Unsplash " class="wp-image-73824" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/rayia-soderberg-UrJxxnUNqOo-unsplash-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/rayia-soderberg-UrJxxnUNqOo-unsplash-600x800.jpg 600w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/rayia-soderberg-UrJxxnUNqOo-unsplash-768x1024.jpg 768w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/02/rayia-soderberg-UrJxxnUNqOo-unsplash.jpg 1000w" sizes="(max-width: 750px) 100vw, 750px" /><figcaption class="wp-element-caption">Credit Rayia Soderberg/Unsplash </figcaption></figure>



<p>I love eggs! Not just for eating but when you think about the number of dishes to which they are key it’s amazing – from a meringue to a custard to a soufflé.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-after-a-long-day-slaving-over-a-hot-oven-what-do-you-eat">You’re tired after a long day slaving over a hot oven. What do you eat?</h2>



<p>A proper ham and cheese toastie, done in the Breville and served with brown sauce.</p>



<h2 class="wp-block-heading" id="h-we-were-made-about-the-bear-what-do-you-make-of-all-the-chef-tv-shows">We were made about <em>The Bear</em>. What do you make of all the chef TV shows?</h2>



<p>I can’t watch it! I find it really hard-going and brings back some of my least favourite memories from working in kitchens!</p>



<h2 class="wp-block-heading" id="h-what-s-one-dish-you-avoid-cooking-at-all-costs">What’s one dish you avoid cooking at all costs?</h2>



<p>I don’t like cooking <em>sous vide</em> (where an ingredient, usually meat or fish, is vaccum-packed and cooked in a water bath for a long time). I don’t like cooking in plastic, I think it’s unnecessary and bad for the environment.</p>



<h2 class="wp-block-heading" id="h-want-to-get-your-chops-around-anton-s-new-menu">Want to get your chops around Anton&#8217;s new menu?</h2>



<p><em>Anton&#8217;s new menu is now being served and &#8211; hot tip &#8211; we hear his oxtail cottage pie is a thing of wonder and do try the crab and passionfruit starter! Check the menu before you go as it changes fairly often. Plus, there&#8217;s often availability on a Sunday or Monday night for a sneaky overnighter. </em></p>



<p><strong><em><a href="https://www.risingsunlynmouth.co.uk/" target="_blank" rel="noreferrer noopener">The Rising Sun Inn</a>, Harbourside, Lynmouth EX35 6EG</em></strong>. <strong><em>Tel 01598 753223</em></strong></p>


What’s cooking? MasterChef: The Professional’s Anton Piotrowski, The Rising Sun

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