An interview with Fletcher,
of Fletcher's Restaurant
For those who have yet to come to Fletcher’s can you tell us a little about the restaurant and the dining experience?
Fletcher’s Restaurant offers a warm cosy atmosphere with attentive, warming staff in a relaxed environment.
Having worked in restaurants across the city, was opening the doors at Fletcher's the realisation of a dream?
Definitely. Opening our restaurant was a dream come true, but no one warned us off the stress that comes with it, I'm almost grey!
How would you describe your style of cooking and the ethos behind the restaurant?
Relaxed Fine dining
How much does the local area and local ingredients influence the menu at the restaurant?
Local fresh ingredients influence our menus a lot! All of our suppliers are local based with local produce. Even down to the butter and honey. Our honey is from Holly Park Apiaries, Plymouth!
27 Princess Street | Plymouth | PL1 2EX
Tel: 01752 201523
Tuesday - Saturday 12:00 - 14:00 & 17:30 - 21:00
Closed Sundays and Mondays
Fletcher’s Restaurant is located on a quiet corner site in Plymouth City Centre behind the Theatre Royal. The lit arched entrance entices you down a few steps into a relaxed dining room, where Fletcher’s provides you with a perfect atmosphere to enjoy your dining experience.
We speak to owner and Head Chef, Fletcher,, about how opening the restaurant was a dream come true, how lockdown allowed him time to reflect on how far the restaurant has come, plus why he's glad he never became a policeman - despite the increasing grey hair.
So, with Autumn upon us what can we expect to see on the menu?
Autumn is definitely here! On our menu, you will expect dishes such as fresh dressed crab; Mussels in a creamy mouclade sauce, Venison with poached quince and blue cheese or 28 day aged devon Ruby red sirloin with roscoff onion and mushroom!
The pandemic has given all of us opportunity to learn new things. Are there any new dishes, flavour combinations or ingredients you have discovered (or rediscovered) during lockdown?
Lockdown gave us the chance to sit back and evaluate where we were and what we could do to be better. And I feel like we've achieved so much with the small amazing team around us since being re open. We don't plan on stopping anytime soon!
What are your earliest memories of food/cooking and did they have a influence on you becoming a chef?
My earliest memories were always cooking with my mum, cakes and buns at a young age and then as I got older my grandad loved to cook and bake. I was torn between joining the police or being a chef. I decided to go with cheffing and haven't looked back. I ran with it and will continue to do so!
The festive period is going to be slightly disjointed this year, what plans do you have in place to make sure we see the end of 2020 on a positive note?
2020 is what you make of it, so no matter what happens along as I have a well and happy family and team. I'm happy!