March 2017: Following Anton Piotrowski's departure, Luke Fearon has taken over as head chef; Fearon has previously worked at L’Amuse Bouche, the HH Restaurant near Exeter and the Horn of Plenty, and was recruited by Piotrowski in 2016.
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“Since winning MasterChef Anton Piotrowski has gone from strength to strength” at this “quality gastropub on the edge of Dartmoor” (originally built for workers on Brunel’s Royal Albert Bridge). The odd reporter finds the food “over-fussy”, but such reports are overwhelmed by the vast majority applauding the “exquisite dishes, particularly fish” that “amuse the mind, eyes and taste buds with every course. Oh yes, and the charming and down-to-earth service was lovely too”.
“Much, much, more than a pub – a destination”; MasterChef winner Anton Piotrowski “serves food prepared and cooked with skill, flare and passion” at this “relaxed and unstuffy” spot, originally built for workers on Brunel's Royal Albert Bridge; one minor downside is that service can be “patchy” at times.
MasterChef winner Anton Piotrowski’s pub (originally built by Brunel to feed workers on his nearby Royal Albert Bridge) is, by all accounts, “well worth the journey”, not least for its “amazing” six- or eight- course tasting menus; on the downside, “tables can be hard to get” nowadays.
The Treby Arms was awarded its first Michelin star in 2014, followed by being named Best Restaurant 2015 by the Trencherman’s Guide, Country Dining Pub of The Year by the Good Pub Guide for three years running, 15th Top Gastropub in the UK 2016 and also has two AA Rosettes.
Chef Patron at The Treby Arms is Anton Piotrowski, an award-winning chef who is constantly reinventing himself, creating characterful dishes that pack a punch both on the palate and the plate. A Devon boy through and through, Anton was thrown into the culinary spotlight when he became joint winner of MasterChef: The Professionals in 2012.
Anton is also chef patron of The Springer Spaniel in Treburley, near Launceston, where visitors can enjoy fine dining in a country pub thanks to the skills of head chef Alastair Fraser, one of Anton’s former trainees.
A common thread running through Anton’s dining experiences is his passion for using the best, locally sourced, seasonal produce to bring together his visionary, mouth-watering creations.