Chef Spotlight: Dan Foster of The White Hart Dartington
Dan has recently taken over the reins at the renowned Dartington Estate establishment, let's find out more about him.
The White Hart Pub and Restaurant, in the heart of the Dartington Estate, takes pride in showcasing seasonal ingredients sourced from the region’s finest suppliers. With access to the freshest seafood, Dartmoor meats, and locally grown fruits and vegetables, the menu reflects a true farm-to-table ethos.
Talented 27 year old Head Chef, Dan Foster, began his journey at just 16. After learning his craft at Buxton and Leek Catering College, Dan moved to Devon seven years ago, quickly establishing himself in the local food scene. He's worked with smaller independent restaurants before moving on to renowned venues such as Rockfish and the Harbour Beach Club. At just 23, Dan secured his first head chef role, and today, he is proud to take on his third head chef position. Based in Plymouth with his fiancée, Dan plans to marry in 2026 and continue to build his life and career in the vibrant southwest culinary community.
What prompted you to become a chef?
It really started with my family, as we’ve always had catering establishments, so I was around food and kitchens from a young age. I didn’t do so well with traditional academics, and I realised pretty early on that I wanted something more practical and hands-on. Once I started working in the kitchen, I just fell in love with the energy, creativity, and the fast pace of it all. It felt like the right fit for me, and I’ve been passionate about it ever since. It’s been a rewarding journey so far, and here we are now!
What has been your greatest career achievement or proudest moment so far?
One of the highlights of my career so far was cooking for William Sitwell and receiving really positive feedback. It was a special moment knowing my work was appreciated by someone so respected in the industry. Throughout my career, I’ve had the opportunity to work alongside some incredibly talented and esteemed chefs, who’ve helped shape the chef I am today. But I’m also really proud to now be part of the team at the White Hart, and I’m excited about the future here at Dartington.
What makes Devon such a great place to work as a chef?
Devon is an incredible place to work as a chef because we’ve got access to some of the best seafood in the world, right on our doorstep. The quality of the meat from Dartmoor is unbelievable, and with so much fruit and veg grown locally, everything is seasonal and fresh, which keeps things exciting in the kitchen. Plus, working with the best suppliers in the area allows us to create amazing dishes for our guests that really showcase the incredible produce Devon has to offer.
Where would you eat out on a night off?
I’m a big fan of KUKU in Plymouth. It’s got an amazing Asian focus, especially when it comes to sushi and sashimi. If I’m in the mood for something a bit different, Inkies Smokehouse in Liskeard is incredible for some proper BBQ. For a special occasion, Acleaf at Boringdon Hall is always a standout experience.
Your favourite Devon ingredient and why?
It has to be the fish. The seafood here in Devon is absolutely spectacular, and the fact that it’s often caught and with you on the same day means it doesn’t get any fresher than that. The quality is unbeatable, and it really makes a difference in the dishes we create.
To find out more about The White Hart at Dartington and book a table to experience Chef Dan's cooking, visit their website HERE.