Adam Handling has named Cornish chef Andrew Tuck as the senior sous chef at the Tartan Fox gastropub in Newquay.
Tuck brings extensive experience to his new role, with a focus on creative fire and smoking techniques, as well as sourcing local Cornish ingredients. He has frequently collaborated with other Cornwall-based chefs, including Ben Quinn and Simon Stallard.
Tuck previously led the kitchen at St Kew Inn in Bodmin and has made appearances on Rick Stein’s Cornwall TV show. He also competed on the 2023 and 2024 series of Great British Menu, representing the Southwest.
Tuck commented: “I’ve always wanted to be part of the best and have admired Adam and his work for many years so, after being on Great British Menu, I was given the push I needed to approach chef Adam and see how I could work with his amazing group.
“I wanted to be part of something special here in Cornwall, and Newquay really has everything you need. I’ve always been involved in the gastropub space and enjoy the sense of community and chilled vibe, which is something a lot of pubs seem to have forgotten about – that’s what I want to create here, in the place that I love. It’s been great working with Adam so far, and it’s incredible to see how busy it’s been at the pub already.”
Opened in July, the Tartan Fox is Adam Handling’s latest venture in Cornwall. It features menus crafted with the finest Cornish produce and a zero-waste philosophy, located just a short distance from the group's coastal restaurant, Ugly Butterfly, in Carbis Bay.
Handling has revamped the 1600s building with a design that incorporates earthy tones and natural materials like stone and wood. The interiors reflect the heritage of the 400-year-old Grade II-listed structure, which is set on 30 acres of land.
He also owns and operates the Michelin-starred Frog by Adam Handling and Eve Bar in London, along with the Michelin Bib Gourmand-winning Loch & the Tyne.