Chef Spotlight: Alex Pallatt of The Black River Inn
Owners of The Black River Inn, Gill and Chef Alex Pallatt, bought the pub and threw open its doors in June 2018.
Since then, it's not only the pub at the heart of Black Torrington, but it's a local village hub and an innovative foodie destination too.
Now firmly established, it is a beautiful, welcoming place to eat and enjoy a drink. The couple have refurbished and created comfortable interiors and a stunning beer garden, where all are welcome.
About Alex
From the age of fourteen, cheffing was always Alex’s dream and he very quickly moved through the various forms of training and experience.
Always seeking out new ideas, checking out trends, starting new trends, and experimenting with food, Alex’s menu is ever-changing, delicious and fun.
Alex took his interest in cooking on solid fuel to new levels when he transformed his kitchen at The Black River Inn into a solid fuel hearth. This was the start of a new cooking style that allowed for lots of different flavours, that caters for many different food tastes and has established his pub menus as very different from a regular pub menu.
What prompted you to become a chef?
Watching Gary Rhodes at 14, planted the seed that started his culinary journey. Who knew a TV chef would have such an influence on a young teenager.
What has been your proudest career moment?
Winning the Publican Best Chef award in 2009 was huge. Being crowned the best in the UK and walking up to receive the prize in front of all the other national finalists was quite overwhelming.
Buying the pub with Gill and creating the business we now have is such a huge achievement. The fact it's growing and doing great - and getting acknowledgement - is just fabulous.
Why is Devon a great place to be a chef?
We have the best produce right here on our doorstep. With plenty of coastline, farms and more. You really don't have to venture far to find fabulous products to work with.
Where would you go to eat on a night off?
I get asked this a lot. I like to try new things, and so always seek out new places, new food establishments that Gill and I can go and try.
You can't beat a good old pub meal, which we do now and then, but I do enjoy hunting out fire cooking, or small plates or world food places that aren't always a chain restaurant (although I do try these too, out of curiosity).
What is your favourite Devon ingredient?
Having trained in my early days with fish and seafood, and having such a fabulous abundance here in Devon, I would say local fish and seafood. They lend themselves well to fire cooking; andfor flavour and variety, they are I enjoy working with.
Fun Fact
During the pandemic, the pub became the local takeaway and delivery service. Alex created new weekly takeaway menus that offered people tastes of the world at a time where travel was impossible, while the aptly named ‘Gilliveroo’ service walked doorstep deliveries around the locality.
A little about The Black River Inn food
Devon Tapas - This menu has proven incredibly popular, and an alternative way of eating for many. There are lots to try, share (or not) and indulge. Whether it's your first experience of tapas or not, the team are always on hand to help, and advise, guaranteeing something for all.
Sunday Lunch - A three-meat (or vegetarian alternative - not nut roast!) fire roasted Sunday lunch is available on Sundays with a minimum of seven different vegetables and the trimmings you should enjoy with your roast.
Visit The Black River Inn website and find our more about this fabulous pub in deepest mid-Devon.