Meet our Head Chef, Greg Milne
11 May 2017
Posted 11 May 2017
Working as a chef on and off for almost six years, stopping only to play music and to intern with the National Trust, as a community ranger, Greg has now established himself in his role as head chef on the island.
Working in influential restaurants such as The Pump House in Bristol and the Tolcarne Inn in Newlyn, Greg has expanded his passion for both wild ingredients, fish and seafood through his experiences. The weekly 6am forage at The Pump House saw him foraging for ingredients such as fungi, wild herbs and vegetables, with his interest in gathering wild edible food further supported by the opportunity to wonder the forests surrounding his cottage during a year with the National Trust. His zeal for fish and seafood cookery came about while working with Ben Tunnicliffe at the Tolcarne. Greg’s approach to cooking relies on super fresh ingredients and bold flavours that are prepared simply.
Since starting on St Michael’s Mount, Greg has changed the very nature of the food by establishing the Sail Loft as a fish restaurant. As well as this, he has upscaled the quality and vision of the Island Café to offer an entirely different, but equally focused take on food – wholesome, hearty dishes inspired by current trends, street food and ethnic cuisines.
Greg hopes to expand the vision and credibility of the offering on the Mount by focusing on special events, pop-ups, awards, and maintaining high levels of quality, as well as retaining the vision of local, seasonal and sustainable at the forefront.
To keep up to date with the Greg's daily special and news and upcoming events from the Sail Loft and Island cafe, follow the team on Instagram and Facebook.