The Brend Collection is proud to announce the appointment of two talented new head chefs within its Devon and Cornwall hotel portfolio: Callum O’Doherty at The Royal Duchy Hotel in Falmouth, and Tom Ridler at The Royal & Fortescue Hotel and its acclaimed 62 The Bank bistro in Barnstaple.
At The Royal Duchy Hotel, Callum O’Doherty now leads the kitchen at one of Cornwall’s premier seafront hotels. The Duchy is home to a two AA Rosette restaurant, renowned for delivering refined, locally inspired cuisine in an elegant setting with panoramic sea views.
West Country-born Callum brings a wealth of international experience and a culinary style that blends modern flair with a deep respect for Cornwall’s exceptional produce. His menus place fresh, sustainably sourced seafood at the forefront, showcasing the best of the coast through bold, seasonal dishes that are both beautifully presented and rich in flavour. Under his direction, the Duchy intends to strengthen its reputation as a leading food destination in Cornwall.
In Barnstaple, Tom Ridler takes the reins at both The Royal & Fortescue Hotel and 62 The Bank, the hotel’s vibrant bistro and cocktail bar. Holding one AA Rosette, 62 The Bank is known for its bold, flavour-driven dishes, bustling atmosphere, and striking interiors, including a unique 17th-century plaster ceiling and rich oak-panelled walls.
Having begun his journey as a Brend apprentice, Tom returns to the group following years spent honing his craft in Michelin-starred kitchens across France. Now based back in his hometown, he brings a refined French influence to the menu, combining classical training with a focus on elevated comfort dishes, seasonal ingredients, and innovative flavour combinations. His approach respects the much-loved classics while introducing a new level of creativity and sophistication to the bistro.
