Cornwall


<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall-1000x666.png" alt="Charlie Walters Chef Narla Fowey Cornwall" class="wp-image-36004" srcset="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall-1000x666.png 1000w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall-800x533.png 800w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall-768x512.png 768w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall-1536x1023.png 1536w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-Chef-Narla-Cornwall.png 1920w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Fresh from his residency at The Gate in Looe, chef Charlie Walters is poised to open the doors on his new restaurant Narla in Fowey. But not before Muddy nabbed him for a catch up. </p>



<p>Over to you, Charlie.</p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen"><strong>Your first job in a kitchen?</strong></h2>



<p>At 14, I started washing pots in a local American diner. From the moment I stepped into that kitchen, I was hooked by the rush and energy – I’ve never looked back.</p>



<h2 class="wp-block-heading" id="h-what-is-your-career-highlight"><strong>What is your career highlight?</strong></h2>



<p>Becoming a&nbsp;<em>MasterChef: The Professionals</em>&nbsp;finalist has to be the highlight of my career. It gave me the confidence to pursue my dream of opening a restaurant.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-food-philosophy"><strong>Sum up your food philosophy?</strong></h2>



<p>I love to take familiar flavours and transform them into dishes that resonate with people. It’s about blending comfort and familiarity with a fresh twist that excites and satisfies.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work"><strong>Most memorable moment at work?</strong></h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2019/11/The-Mariners.jpg" alt="mariners rock pub outside" class="wp-image-16747" srcset="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2019/11/The-Mariners.jpg 1000w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2019/11/The-Mariners-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2019/11/The-Mariners-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2019/11/The-Mariners-720x480.jpg 720w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>When I was 19, after a huge service at ‘The Mariners’ by Paul Ainsworth, Paul himself came into the kitchen, picked me up in joy – an idol of mine showing such appreciation. It was a dream come true.</p>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous"><strong>Ever cooked for anyone famous?</strong></h2>



<p>I’ve had the privilege of cooking for the renowned judges on&nbsp;<em>MasterChef: The Professionals</em>&nbsp;and a few A-list celebrities, though I’m not one to name-drop. We’ll save those stories for another time!</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner"><strong>You’re tired, starving, and impatient: what do you cook for dinner?</strong></h2>



<p>A plant-based sausage sandwich with ketchup. Simple, satisfying, and comforting.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date"><strong>What would you cook to impress a date?</strong></h2>



<p>Whatever they want, I’m a chef! For my wife, she loves brunch &#8211; so I went for a potato rosti with poached egg and hollandaise&nbsp; &nbsp;</p>



<h2 class="wp-block-heading" id="h-favourite-chef"><strong>Favourite chef?</strong></h2>



<p><a href="https://cornwall.muddystilettos.co.uk/life/people/paul-ainsworth-padstow-cornwall/">Paul Ainsworth</a> – I’ve always admired his approach to cooking and his dedication to excellence.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook"><strong>Favourite cookbook?</strong></h2>



<p><em>Fish Butchery</em>&nbsp;by Josh Niland – it’s a masterpiece and a real inspiration for anyone who loves seafood.</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine"><strong>Favourite type of cuisine?</strong></h2>



<p>Classical French. It’s timeless, elegant, and always full of technique and flavour.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget"><strong>Favourite kitchen gadget?</strong></h2>



<p>My knife collection. I’ve even given them human names – they’re more than just tools; I can’t do my job without them.&nbsp;</p>



<h2 class="wp-block-heading" id="h-favourite-local-hotspot"><strong>Favourite local hotspot?</strong></h2>



<p>Olive and Co at Siblyback Lake. It’s the perfect spot for good food and a peaceful setting.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday"><strong>Favourite things to eat when you’re on holiday?</strong></h2>



<p>Food is always a top priority when I’m on holiday, so I eat pretty much everything and anything – no holds barred.</p>



<h2 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make"><strong>What mistake do inexperienced cooks tend to make?</strong></h2>



<p>Incorrect seasoning. It’s crucial to get the balance right – it can make or break a dish.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="750" height="1000" src="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish-750x1000.png" alt="" class="wp-image-36005" srcset="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish-750x1000.png 750w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish-600x800.png 600w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish-768x1024.png 768w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish-1152x1536.png 1152w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2025/01/Charlie-Walters-dish.png 1440w" sizes="(max-width: 750px) 100vw, 750px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong></h2>



<p>Butter. It adds so much flavour, moisture, and richness to anything, and it’s incredibly versatile.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient"><strong>Most overrated ingredient?</strong></h2>



<p>Truffle – especially truffle oil. Fresh truffle isn’t all it’s cracked up to be either.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating"><strong>The dish you’re most proud of creating?</strong></h2>



<p>My Cornish turbot dish with fried potato, pickled fennel, caviar, and Camel Valley Brut sauce. I served it as my last meal on <em>MasterChef: The Professionals</em> – and it’s something I’ll always be proud of.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie-1000x667.jpeg" alt="MasterChef: The Professionals S16,06-12-2023,PORTRAIT,Charlie,Finalist **STRICTLY EMBARGOED UNTIL 3RD SEMI-FINAL HAS TX'D**,Shine TV,Production" class="wp-image-32478" srcset="https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie-1000x667.jpeg 1000w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie-800x534.jpeg 800w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie-787x525.jpeg 787w, https://dev.muddystilettos.co.uk/cornwall/wp-content/uploads/sites/9/2023/12/Masterchef-Charlie.jpeg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Charlie Walters on BBC&#8217;s MasterChef: The Professionals S16</figcaption></figure>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip?</strong></h2>



<p>If something’s stuck to the pan, leave it alone – once it forms a golden crust, it’ll come off naturally.</p>



<h2 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master"><strong>Three dishes every home cook should master?</strong></h2>



<p>Stew and dumplings, carbonara (without cream, cooked al dente), and homemade pie with a roux base.</p>



<h2 class="wp-block-heading" id="h-what-can-we-expect-from-narla-fowey"><strong>What can we expect from <a href="https://www.instagram.com/narla_restaurant/">Narla</a> Fowey?</strong></h2>



<p>The best dining experience around – quality food cooked from the finest produce, raw hospitality, and friendly, approachable service that makes everyone feel at ease.</p>



<h2 class="wp-block-heading" id="h-how-will-it-differ-from-what-you-previously-did-at-the-gate"><strong>How will it differ from what you previously did at The Gate?</strong></h2>



<p>The quality at Narla will be just as good, if not better. The Gate was just the beginning – a tester – Narla is the real deal.</p>



<h2 class="wp-block-heading" id="h-and-why-fowey-did-you-think-about-anywhere-else"><strong>And why Fowey? Did you think about anywhere else?</strong></h2>



<p>We always loved the idea of <a href="https://cornwall.muddystilettos.co.uk/best-places-to-live/cornwall/fowey/">Fowey</a>. We believe our style will fit in perfectly here, offering something a little more special – a place with a sparkle in its eye.</p>



<h2 class="wp-block-heading" id="h-any-clues-as-to-the-menu"><strong>Any clues as to the menu?</strong></h2>



<p>Expect some firm favourites from The Gate, alongside exciting new dishes for Narla’s opening. It will be a wonderful array of meats, fish, and vegetables, including lamb, cod, pig cheeks, and burrata.</p>



<p><em>Narla is opening at 19 Fore Street, Fowey</em></p>


What’s Cooking? Charlie Walters, Narla Fowey, Cornwall

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