Charlotte Vincent
A native Devonian, Charlotte Vincent is returning for her second year - and another shot at the win.
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She is passionate about the local produce available to her in Devon, and describes her food as ‘Modern British with a twist of Scandi influence and French technique’.
A relative latecomer to the world of gastronomy, Charlotte completed a Masters in Psychology and Human Biology at the University of Plymouth, before learning her catering chops in the Royal Logistics Corp of the British Arm. She also spent a decade working as a pastry chef under Michael Caines at Gidleigh Park (2*), and The Royal Clarence Hotel.
Charlotte led the kitchen at The Five Bells, helping them to break into the UK’s Top 50 Gastropubs before moving on to become Head Chef at 2 Rosette Hotel Meudon. Since filming, she has taken up the helm at Hotel Indigo in Exeter at Colson's Restaurant.
For her menu, Charlotte is cooking dishes based on Cornwall cartoonist Norman Thelwell’s “The Complete Tangler.”
