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Introducing Executive Chef Nick Hodges

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Falmouth born and bred, Nick started cooking when he was fifteen years old, then trained under chef legends Keith Floyd and Jean Christophe Novelli. Nick was always keen to work, travel and experience different cultures and cuisines, so he headed off to Australia, Southeast Asia, and Africa.

Nick, still in his early 20s, returned to open his first restaurant, Powells Cellar in Falmouth, quickly becoming a local’s favourite and soon awarded two AA rosettes and an entry into the Michelin guide. Following on, Nick headed the kitchens at The Headland Hotel, The Rosevine, and The Beach Hut at Watergate Bay. After a few years set aside to bring up his young daughter, Nick then after a chance-meeting took on the franchise at Lusty Glaze Beach, where he refined his coastal food styles further alongside teaching the students at Jamie Oliver’s Fifteen Foundation. Lusty Glaze had fond memories for Nick, which culminated in his marriage to Fiona.

Returning to the south coast, Nick took up the reins at The Greenbank in Falmouth as Head Chef. Building the business back to former glories, Nick and the team re-opened the hotel’s below-decks pub, The Working Boat, and gained the coveted two AA rosettes which retain at the hotel. Handing the kitchen over to Bobby Southworth in 2018, Nick became Executive Chef of sister hotels The Greenbank, The Alverton, and The Penventon, and most recently the newly acquired Falmouth Hotel – with the group now sitting proudly under the banner of the Cornwall Hotel Collection.

Nick’s passions are still all things food alongside the outdoors – he’s a keen fisherman, golfer and walker (with his black Lab, Lyra). Nick is an advocate of the industry and for young upcoming chefs, often showcasing their talents at food festivals and demonstrations, and heading a strong apprenticeship scheme within the hotel group.

Nick’s ethos is simple and refreshing – “stay honest, keep things simple and concentrate on what we do best.”


Where is your favourite place to eat in Cornwall?

Anywhere I don’t have to cook! I grew up in Falmouth and have a serious passion for local produce. Normally we eat out during the spring and summer season. I always head for al fresco – you can’t beat a local catch of the day whilst looking out over the water.


What’s your favourite location for walks?

I’ve just done Snowdonia which was amazing, but my heart will always be in Cornwall. I love the cliff walks around the Helford and exploring all of its secret creeks, sub-tropical gardens and ancient forests. And there are plenty of waterside pubs to find along the way.


What is the best Cornish delicacy?

A fresh crab sandwich on a granary doorstep, with lots of butter. Or a lazy breakfast of poached eggs on toast with good coffee in the garden. My top food tip would be to let the produce stand out – season it well, complement with subtle flavours, and don’t rush.


Where’s the best place to tuck into some food and enjoy a beer or two?

I am biased but The Working Boat has an incredible atmosphere and views to match. Established in 1876, it was traditionally the first port of call for those on the working boats after a hard day out at sea. It is a great spot for a casual Sunday roast or pint of our own ‘Working Boat’ beer.

I remember the pub from my childhood – jumping off the quay and then tucking into some hearty food. Now it’s my children jumping off the quay and I aim to bring back those good old fashioned family values.


Where’s your favourite secret place to explore?

If I said it wouldn’t be a secret! But I get there by kayak.


And finally… Why The Greenbank?

I’m from Falmouth and The Greenbank is special to me. It’s always been the dream to cook here and I wouldn’t work for any other hotel at this point in my career. You’ll find all the quality and flavours you’d expect from a fine dining experience, but more relaxed and rustic…not pretentious or fussy. Our menus have been designed around top-notch ingredients from local suppliers. The classics will stay, but in celebration of the produce available right on The Greenbank’s doorstep, we also champion local fresh fish.


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