Join us as we sit down with Jonny Mutch, the imaginative force behind Plonk’d, whose handcrafted creations have been capturing attention across Cornwall and beyond.
Did you always want to be a chef?
No, I find it quite amusing that I am considered a chef. I have always loved to cook since I was about 16 and think this stems from working in restaurants from such a young age. Opening Plonkd meant not only was I able to put my own ideas into FOH side of things, Wine list and cocktail menu, I was also able to create a food menu. We have been lucky to have some great chefs join us over the past couple of years with Paul Ripley and more recently Tony Thomas who have really helped to drive the food side forward.
What’s your favourite thing about/ working in Cornwall?
The abundance of great produce and generally the industry as a whole. I feel like the food side of the industry is great with some exceptional chefs here and some amazing restaurants. The most exciting thing from me at the moment is seeing the bar industry growing down here with the likes of Jamie at Tom Thumb (recognised for a Pinnacle & Chris Jarratt, now at Kona in Falmouth doing some amazing things).
What’s your favourite ingredient to work with and why?
Sherry, it can add so many levels of complexity in both cooking and in cocktails. Also, a glass of sherry whilst cooking is never a bad idea
What has been your most interesting/fun experience from your time working in hospitality?
There are two memorable ones for me. Prawn on the Lawn x Seahorse pop up back before covid. Being given the opportunity to work in one of the most prestigious restaurants was a huge honour. Secondly. Prawn on the Farm. The whole operation was an experience in itself. Post covid hospitality was challenging, add into the mix running a full-scale operation out of a marquee was a crazy but an excellent idea.
What one piece of advice would you give to aspiring chefs/FOH team members?
Just give it a go. Work hard, put the hours in and learn. Learning can be on the job, in the kitchen or eating out at other places, drinking in different bars. Surround yourself with people who are passionate about what they do.
What’s your favourite Christmas food/recipe and why?
Proper boozy Xmas cake with Brandy butter – there is something really comforting about the stodgy, rich, boozy fruit cake that just screams Christmas to me.
