Guy Owen

Guy moved to South East Cornwall at the age of eight and throughout his school years helped in the kitchens of local restaurants after lessons and at weekends. After returning to the West Country in 2009, Guy went on to work at leading hotels Gidleigh Park under Michael Caines, and the Driftwood Hotel where he became sous chef under Chris Eden.
In 2018 Guy was integral to The Idle Rocks winning 2018 Seafood Restaurant of the Year by The Caterer, in association with Seafish.
The Idle Rocks is a privately owned, luxury boutique, Relais & Chateaux waterfront hotel in the heart of the picturesque village of St. Mawes, Cornwall. The hotel is serious about the sourcing and preparation of its menu, the setting is relaxed and the hospitality is genuine and engaging. Guy’s passionate team of chefs pride themselves on preparing authentic and inspiring dishes, conceived from sustainable, locally grown ingredients. His culinary style is refined, imaginative cuisine with French and Asian influences.