Burgh Island Hotel in South Devon has appointed David Waters as its new head chef. Waters joins the Art Deco hotel following a tenure as sous-chef at 2-Michelin-starred Restaurant Nathan Outlaw in Port Isaac.

He previously worked at the Victoria Inn at Perranuthnoe, where the kitchen achieved 2 AA Rosettes and was named among England’s top gastropubs.

In his new role, Waters will oversee the hotel’s kitchens and develop its culinary offering around local and seasonal produce, with inspiration drawn from Devon’s landscape and Burgh’s island heritage. Waters’ cooking style is produce-led and focused on traditional ingredients and flavour, with Scottish East Asian influences alongside his Cornish and West Country roots.

Around 80% of Burgh Island’s ingredients are currently sourced within a 30-mile radius, with Waters set to work with the hotel’s existing network of local farmers, fishermen and independent producers. The hotel said menus will evolve according to the seasons and locally available produce, with a focus on reducing waste and making greater use of ingredients.

Waters, head chef at Burgh Island Hotel, said: “I’m incredibly excited to be joining Burgh Island. It’s such a unique place, and there is a real opportunity to create food that feels connected to the island and the landscape around it. For me, great cooking starts with fantastic ingredients and letting them speak for themselves.

“Devon has an incredible larder on its doorstep, and I’m looking forward to building relationships with local producers and making the most of what is available throughout the seasons. I also want to have some fun with the history of Burgh Island and create dishes and experiences that feel completely at home here.”