Former Le Manoir chef to launch debut restaurant in Cornwall

The former head chef of Le Manoir aux Quat’Saisons is set to open his first restaurant, Ardor, in St Ives this summer.

Dorian Janmaat spent his early years between Ibiza and Cornwall, later returning to Cornwall with his family and studying at Cornwall College.

He was at Raymond Blanc’s two Michelin-starred restaurant, which is also celebrating its 40th anniversary at this year’s Cateys awards, for nine years, starting as a commis chef and spending five years as head chef.

Janmaat was also executive head chef at the Idle Rocks Hotel in St Mawes, Cornwall, for four years, which won three-AA-rosettes during his time.

He had been at Raymond Blanc’s two Michelin-starred restaurant, which is also celebrating its 40th anniversary at this year’s Cateys awards, for nine years.

Ardor, named after the Latin words for heat and passion, positions itself as a casual dining restaurant offering small plates for lunch and dinner that take inspiration from Janmaat’s love for Spain and Cornwall.

Spanish-influenced dishes will showcase locally and Andalusian sourced produce, with a range of Cornish seafood and dry aged cuts being cooked over charcoal.

These are set to include fritto misto with Calabrian chilli aioli with burnt lemon, Ardor’s rotisserie chicken, Iberico pork tomahawk with salsa and gambas al ajillo.

The wine and cocktail list will feature a selection of drinks such as Sangria Del Mar and the Ardor Old Fashioned.

Janmaat was involved in the design of the restaurant himself, which has been fitted out with hand-painted Moroccan zellige tiles (Otto Tiles & Design) in the bar and chef’s counter, prints from artist Emily Daborn, and Glencoe Quarts tables across the dining room.

Janmaat said: “It has been a lifelong dream of mine to open a restaurant, and I can’t wait to throw open Ardor’s doors and welcome visitors, locals, friends and family in the best way we know how – with beautiful food and wine. Ardor’s aim is to offer delicious plates using the best produce, selected for its quality and flavour, enhanced by cooking with care and simplicity.

“We want Ardor to be high energy and lively, somewhere you’re welcome and at ease for a friendly counter lunch or evening pintxos, or as a larger group wanting to get stuck in to a melt-in-the-mouth Galician Côte de boeuf, catch of the day, and all of the small plates, washed down with the finest wines and cocktails.”

Ardor is scheduled to open on 8 July.

Image: Meor Design