Adam Handling picks Andrew Tuck as Tartan Fox’s senior sous chef

Adam Handling has appointed Cornish chef Andrew Tuck as senior sous chef at the Tartan Fox gastropub in Newquay.

 

Tuck brings much experience to his new role, with an emphasis on creative fire and smoking methods and Cornish local ingredient sourcing, having regularly worked with fellow Cornwall-based chefs including Ben Quinn and Simon Stallard.

 

Having headed up the kitchen at St Kew Inn, Bodmin, Tuck has also featured on Rick Stein’s Cornwall TV show and competed on the 2023 and 2024 series of Great British Menu, representing the southwest.

 

Tuck commented: “I’ve always wanted to be part of the best and have admired Adam and his work for many years so, after being on Great British Menu, I was given the push I needed to approach chef Adam and see how I could work with his amazing group.

 

“I wanted to be part of something special here in Cornwall, and Newquay really has everything you need. I’ve always been involved in the gastropub space and enjoy the sense of community and chilled vibe, which is something a lot of pubs seem to have forgotten about – that’s what I want to create here, in the place that I love. It’s been great working with Adam so far, and it’s incredible to see how busy it’s been at the pub already.”

 

Having opened in July, the Tartan Fox is Adam Handling’s newest Cornish location, offering menus that have been created using the best Cornish produce and a zero-waste ethos, just a short distance from the group’s coastal restaurant, Ugly Butterfly, in Carbis Bay.

 

Handling has transformed the building, which was built in 1600s, with earthy tones and natural materials including stone and wood making up the interiors, taking inspiration from the 400-year-old Grade II-listed building’s heritage, which sits on 30 acres of land.

 

He also owns and operates the Michelin-starred Frog by Adam Handling and Eve Bar in London, as well as the Michelin Bib Gourmand-winning Loch & the Tyne.