Simon Hulstone

About

Early Culinary Influence

Simon Hulstone’s career has been greatly influenced by his father Roger, who was executive chef at the luxury Imperial Hotel in Torquay when he was growing up. From the age of fourteen, Simon was working alongside his father in the kitchen, an experience that shaped his culinary aspirations.

Apprenticeship and Competitive Cooking

After his apprenticeship, Simon moved to various hotels, honing his skills and entering culinary competitions. He achieved notable success in competitions around the world, representing the UK in prestigious events like the Bocuse d’Or and the Culinary Olympics.

Professional Development and Recognition

Simon’s career continued to evolve as he worked at different establishments, including the Bailiffscourt Hotel in Sussex and Cheltenham’s Bacchanalian. Winning the Roux Scholarship in 2003 was a significant milestone, providing him with the opportunity to train at Martín Berasategui’s restaurant in Spain.

Establishing The Elephant

Following his stage in Spain, Simon and his wife established their own restaurant, The Elephant, in Devon. The restaurant quickly gained acclaim, earning a Michelin star in 2004, which they have retained ever since. This success prompted Simon to deepen his commitment to quality ingredients, leading to the creation of their own dedicated farm in south Devon.

A Focus on Quality Ingredients

Simon’s respect for ingredients and seasonality is evident in his culinary philosophy. He emphasizes the importance of utilizing products at their best natural state and has developed a deep appreciation for the quality of ingredients through their farm-to-table approach.

Continued Growth and Innovation

Despite stepping back from competitive cooking, Simon remains committed to culinary excellence. He continues to push boundaries and strive for improvement, both in his restaurant and on their farm. With a focus on continual growth and innovation, Simon Hulstone is shaping Torquay into a top culinary destination.

Simon Hulstone’s culinary journey—from a young apprentice to a Michelin-starred chef and sustainable food advocate—reflects his unwavering dedication to his craft and his commitment to excellence.