Chef Spotlight: Luke Heaver of the Salutation Inn
Luke was crowned Chef of the Year at this month's Food Drink Devon awards. Let's find out more about him and his career.
Exeter-born Luke Heaver has always gravitated towards the kitchen.
He began his career straight from school, joining the busy kitchen at Exeter's prestigious Royal Clarence Hotel as an apprentice, where he developed both cookery and life skills.
After a couple of intense years in Exeter, Luke moved to France to hone his craft at Evian Resorts, a 4-star hotel complex, cooking luxury food around the clock.
He then travelled to Switzerland for a ski season, before returning to Topsham, where he now works as Head Chef at the Salutation Inn.
What prompted you to become a chef?
The buzz of being in a creative high-pressured environment
What has been your greatest achievement/proudest moment in your career?
Being content with the level and standards the team and I produce. Also training junior staff and apprentices and seeing them progress, either within the Salutation or going on to flourish elsewhere.
What makes Devon such a great place to work as a chef?
Head to the new Food Drink website and see for yourself, we have so many fantastic producers to work with.
Where would you go to dine out on a night off?
Visiting and supporting any and all local independent establishments, I feel in this economic climate we all need to support each other and inspire others to do so too.
What is your favourite Devon ingredient in your dishes? And why?
Has to be wild mushrooms. Over the years I have developed a bit of an obsession with becoming more knowledgeable with fungi. They fascinate me!
Luke was crowned Chef of the Year on 7th October at the annual Food Drink Devon Awards event at Sandy Park, the premier local food and drink awards. All judging is done 'blind' so venues don't know they're being judged until the meal comes to a close.
Our judge said of Luke's cooking:
“Some of the best food we'd had in a restaurant in a long time. The flavours were spot on, and each dish had an intriguing element that was judged and balanced perfectly”.
Explore the Salutation's upcoming Natural Growth Wine Dinner on 14th November. It's sure to be a sell out to get your tickets soon!
Visit The Salutation Inn website here.
About the Salutation Inn
The historic Salutation Inn, close to the River Exe in the centre of Topsham, has recently relaunched following a stunning transformation.
This beloved 300-year-old establishment, renowned for its rich heritage, now welcomes guests with charming botanical interiors, relaxed ambiance and refined seafood dining experience. The glasshouse and restaurant have been amalgamated, featuring a new colour scheme, comfortable banquets, bespoke tables and soft lighting. There’s a new bar with seating for guests to enjoy a drink, and shelves overflowing with plants and greenery.
In 2012, the Williams-Hawkes family transformed the Salutation from a pub into a fine-dining restaurant. Husband and wife team, Tom and Amelia, further cemented the hotel as a destination for seafood lovers by opening Salt, a wet-fish shop and deli. Chef Tom, with his prestigious background working alongside Gordon Ramsay, Marcus Wareing and Michael Caines, brings his expertise and respect for seasonal produce while Amelia, with years of experience in hospitality, ensures a warm welcome.
Under Head Chef Luke Heaver, the new lunch menu exemplifies the ‘sea to plate’ philosophy, allowing guests to choose their fish directly from Salt. Lunch also includes sharing platters, small plates, pastry chef Nikoletta’s patisserie and an ever-changing afternoon tea menu.
Evening diners can enjoy an a la carte offering, as well as a surprise seafood tasting menu. The restaurant works with numerous local boats and holds a license to buy directly from them, ensuring the freshest local fish for their kitchen.