Scott Heath, Head Chef

Meet the Executive Chef

Scott Heath

Scott’s journey with food began when his parent’s (Landlords Rachel and Nigel) took over The Cricket Inn in 2001. As a young lad he began washing pots in the kitchen to earn some extra pocket money. That’s where his passion for food began…

Inspired by the chefs, the fresh produce being delivered and how it was created into original dishes, he made it his goal to be just as creative and quickly moved up the ranks. In between working a stint for Michael Caines’s at Gidleigh Park, his drive, focus and passion for food earned him the role of Head Chef where he’s been at the helm for 9 years.

 

Scott’s favourite ingredient to work with is seafood and shellfish which is reflected in the Cricket’s unique menu. One of the highlights is the infamous seafood pancake which combines scallops, prawns and white cod, served in a rich creamy sauce topped with Parmesan cheese and white Beesands crab. The new Josper oven is a terrific addition to the kitchen and the perfect match for cooking fresh whole fish, from brill and lemon sole to seabass and hake.

 

He is a strong believer of seasonality and using local produce whenever possible. He has a great relationship and friendship with local fisherman, Alan Steer, who brings him fresh brown crab, spider crab, lobsters and scallops direct from the Bay, just metres from the pub.

 

There have been many influences throughout his career, from the chefs he observed during his younger years, through to some of the great chefs around including Michael Caines and seafood chef Rick Stein where he took a lot of inspiration from.

When he’s not behind the stove, he enjoys spending time with his fiancé and daughter. If he had the opportunity his top three guests for dinner would be Paris Hilton, Rita Ora and Tom Aikens!