Charlie Walters, founder of Narla in Fowey, has quickly made a name for himself with his bold, imaginative approach to cooking. You can catch Charlie on stage in the Chef’s Theatre at 12pm on Friday December 5th.
What’s your earliest food memory?
One of my clearest early memories is watching my mum slice vegetables with almost ceremonial precision. I was fascinated by the rhythm of the knife and the scent of freshly cut produce. I didn’t realise it at the time but I do believe that that moment sparked an interest in technique and the quiet artistry that happens long before a dish reaches the table.
What’s your favourite thing about/ working in Cornwall?
Cornwall provides something rare in fine dining, offering ingredients with true provenance and people who care deeply about the ingredients they supply. Our seascapes and landscape literally shapes what appears on our menus. There’s a wonderful freedom and excitement about having the opportunity to cook with such expressive ingredients.
Which chef do you most admire and why?
It’s difficult not to be a little bit biased here but I admire Paul Ainsworth and his team. Paul really does deliver exceptional hospitality alongside thoughtful, expressive dishes and I have witnessed firsthand what it is like to work along such a master of the trade.
What one piece of advice would you give to aspiring chefs?
Master the fundamentals before you chase innovation. Creativity without technique is chaotic, but technique without that creativity is where it can become like a factory line of food production. When the two principles of creativity and technique meet, that’s where, for me anyway, it becomes incredibly exciting and the passion you show for your ingredients and the dishes you are creating shines through.
Is there a go-to dish you’d recommend for home cooks hosting at Christmas?
Honestly, there’s so many but one that often goes down a treat over the festivities is roasted salmon. It’s perfect for home cooks looking to impress without overcomplicating things. Roasted gently at a low temperature with herbs, lemon, and good olive oil, it remains tender, elegant, and effortless to serve.
Pair it with a crisp white wine and seasonal vegetables, and you have a dish that feels luxurious but doesn’t monopolise the kitchen, allowing the host to actually enjoy their guests, which is the true spirit of holiday dining.
