The Idle Rocks in Cornwall is set to host a chef collaboration at Reef Knot Restaurant, bringing together some of the region’s most innovative chefs for a four‑course tasting menu.

Led by resident Executive Chef Guy Owen, the evening will see Jude Kereama, Ben Palmer and Chris Eden each present a signature course, paired with bottles from Liberty Wines.

The Reef Knot Chef Series will celebrate Cornwall’s extraordinary seasonal produce and allow each chef to reflect their individual journey, style and connection to the county.

The dinner marks the first collaboration of the year at The Idle Rocks, one designed to spotlight the talent shaping Cornwall’s evolving food story.

• Ben Palmer: A Looe native, Palmer returned to his hometown in 2018 to open The Sardine Factory, quickly earning and consistently retaining a Michelin Bib Gourmand. His cooking is confident, energetic and proudly rooted in Cornish seafood.
• Jude Kereama: Born and raised in New Zealand, Kereama trained under Simon Gault before making Cornwall his home more than two decades ago. At Kota and Kota Kai, he has built a reputation for bold, flavour-forward cooking that weaves together his Maori and Chinese‑Malay heritage with the best of Cornishland and sea. His opening course is a gurnard ceviche with crispy langoustine; sharp citrus, sweet shellfish and layered spice.
• Guy Owen: Recently returned to lead the kitchen at the Reef Knot Restaurant, Owen’s cooking is rooted in classical technique and guided by Cornwall’s coastline. First appointed Head Chef at The Idle Rocks in 2015, he helped define the restaurant’s modern coastal identity. His style remains thoughtful and produce‑led, drawing heavily on what is landed and grown locally, and delivered with quiet confidence. For this dinner, his monkfish wellington with courgette and fino sherry sauce balances richness with coastal freshness.
• Chris Eden: Classically trained in London under chefs including Phil Howard, Chris Galvin and Paul Gayler, Eden became the first Cornishman to earn and retain a Michelin star in Cornwall at The Driftwood. He later secured a second Michelin star at Gidleigh Park before returning to the county to continue championing local produce at Watergate Bay Hotel. His closing course is a reimagining of the classic Cornish “thunder and lightning” tart.