The award-winning Amelia’s restaurant at Cofton Holidays in Starcross has welcomed an exciting new executive chef.

Richard brings experience working at Michelin-starred restaurants and with Hugh Fearnley Whittingstall at River Cottage near Axminster.

Cofton Holidays and Richard will be using locally sourced produce from suppliers across Devom, including  Goosemore in Topsham, Forest Fungi in Dawlish Warren Kingfisher Fishmongers in Brixham Williams Potatoes in Starcross Ryder’s Bakery in Dawlish Panino Bakery in Newton Abbott and Salcombe Brewery

Mr King also represented the UK at an international level multiple times at the “Restaurant of The Future” competition in Lausanne, Switzerland and at a Tapas competition in Spain. While living and working in La Rioja he worked at a two Michelin-starred restaurant, learning how to create gourmet dishes of the highest quality. Upon moving back to the UK, Richard joined the kitchen at River Cottage in Axminster, creating private banquets and teaching at the cookery school.

Richard joins the team at Amelia’s at Cofton Holidays just in time to plan a fresh seasonal menu for 2024. With a focus on local ingredients, Richard has created a new menu that makes the most of produce grown around the South West and is bountiful in Spring. Dishes at Amelia’s are created using produce from local suppliers, getting the very freshest and finest ingredients with the lowest food miles possible.

The new Field To Fork menu launched at Amelia’s in January. Diners can enjoy signature dishes such as crispy pork belly cooked in Devon Red cider, Forest Fungi and truffle risotto, the seafood linguine with king prawns, smoked salmon and sea samphire or the Cofton Smash Burger which is a fresh spin on the Cofton

Richard King said; “I started cooking with my Mum from a young age, and I’ve always loved it. You could say I’m a massive foodie! I grew up around my Dad’s allotments, picking fresh fruit and veg and turning it into something tasty to eat. I’ve carried that passion through my career so far, working in kitchens around Europe with some inspiring Chefs. I’m thrilled to join the team at Amelia’s, I love the fact that we’re using seasonal ingredients and that everyone here is as enthusiastic about that as I am. The new menu is really exciting, I can’t wait for diners to taste our new dishes. We have a lot more to come too, we’re planning BBQs on the balcony, paella on the patio."