Meet Chef Carla Jones. Carla is about to open Anima, a new restaurant and residency at New Coast Canteen in Braunton. Opening on 14th September, Carla and her team will be offering a fine dining experience that showcases the best of what the region has to offer.
Carla is a well respected head chef with an obsession for culinary excellence and an impressive and extensive hospitality background, including being awarded 3 AA Rosettes.
After honing her skills and gaining invaluable experience in London, Carla earned a Certificate of Excellence from the renowned Pierre Koffmann. Her talent and dedication were further recognised when she appeared on Masterchef in 2018. Carla was listed “one to watch” by The Staff Canteen.
Carla also has a passion for mentoring and developing the skills of young chefs and helping to develop the next generation of culinary professionals.
What prompted you to become a chef?
Hospitality has always been a career path within my family. My great grandma, grandma and mum were all cooks/ chefs at one point. Growing up I was always interested in cooking from a young age. One of my first food memories is sitting in front of the oven watching Yorkshire puddings rise. I found it fascinating. So when I left school at 14 I started to pot wash in my grandmother’s kitchen. I think from then on I realised the kitchen is where I’m meant to be.
What has been your greatest achievement/proudest moment in your career?
My proudest moment was achieving 3 AA Rosettes and also being asked to join the England culinary team, representing England in the IKA Olympics in 2024.
And looking ahead – when the doors of my new restaurant, Anima in Braunton, opens on September 14th!
What makes Devon such a great place to work as a chef?
Devon has an amazing abundance of ingredients with the land and shoreline on our doorstep. There is some amazing produce to develop dishes. It allows you to create dishes within a 30 mile radius. Keeping it local, fresh and sustainable
Where would you go to dine out on a night off?
My favourite place is in Covent Garden in London called Clos Maggiore.
What is your favourite Devon ingredient/product to use in your dishes? And why?
There are so many amazing products but I think Porlock Bay oysters has to be one of the best. Not only are they amazing oysters, but there’s a beautiful story that they originated from Wales. So being Welsh it always feels like a bit of home when I use them to create dishes.
To find out more about Anima in Braunton, which opens on 14 September, visit the Facebook page HERE.
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