Chef Phillip Burgess
Chef Andrew Honey
Name a more iconic duo... I'll wait...
Philip Burgess & Andrew Honey
Philip Burgess was born in Okehampton. He grew up in a catering environment - his mother was a very good cook, father a Chef, but most of his inspiration came from his Grandmother; from her farmhouse "with the most incredible walled vegetable garden" he would help her create a splendor of dishes, only cooking with the finest and freshest produce.
"Everything she made would be absolutely exquisite, made with incredible attention to detail".
At age 18, Philip found himself working the bar at The Dartmoor Inn, Lydford (little did he know this would be his future residence). After learning the business, he was sent to France where he worked for the first time in a professional kitchen in Morlaix, Brittany, teaching him the joys of French cooking.
Shortly after his return, he would find himself in the restaurant that determined his course:
he was accepted to work in the kitchen of À l'Ecu de France on Jermyn Street; one of London's most renowned fine dining restaurants.
Years later Philip returned to his roots and joined the equally famous fishing hotel, The Arundell Arms in Lifton, working under the notorious Anne Vos-bark. He would later become director and remain there for 30 years, specializing in Devon Ruby beef, Salmon from the hotels own rivers and seafood from local markets, all which remain his favorite ingredients to this day.
The Arundell was where he met the handsome and talented Chef Andrew Honey from Tavistock.
Hired at 18, Andrew went from Dishwasher to Sous Chef, later becoming Head Chef and Business partner at The Dartmoor inn.
His skills in Baking alongside his robust approach to cooking with meat and fish, have played an important role in shaping his culinary identity.
Andrew's modern technique partnered with Philip's traditionality offers innovative dishes, providing an unprecedented taste experience to the customer.
During this time, the pub where it all began was purchased; the renowned Dartmoor Inn, Lydford. Andrew and Philip worked together here to combine international food trends with high-end modern British cooking, using the same repertoire of meals Philips grandmother prepared all those years previously.
Awarded for their work in the form of Rosettes, reviews by top institutions and a fellow of the Master chefs of Great Britain and comity of the Trencherman's Guide.
...And all before starting The outside Inn, bringing you years of restaurant experience in the comfort of your own home…..