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Registered Address:
Lawes & Co,
Boyce’s Building,
Regent Street,

Registered in England
No 2159320


Gazing down over Mawgan Porth beach in Cornwall, perched on the clifftops, and famed for leading the way in stylish, sustainable hotels, the Scarlet has announced Craig Davies, an innovative and creative young Head Chef has joined the team.

Davies has more than 15 years’ experience working in renowned and award-winning restaurants. His culinary journey has led him to an array of prestigious restaurants including The Chester Grosvenor Hotel & Spa where he worked under Simon Radley and The Vineyard Hotel & Spa working under John Campbell. Most recently Davies held the position of Head Chef at Paschoe House where, he and the team were awarded 3 AA rosettes.

Drawing influences from European an Asian cooking, whilst staying true to his British roots, Davies also demonstrates a deep understanding and appreciation of the Scarlet’s commitment to sustainability and will be working with handpicked suppliers and producers across the county and beyond. He will be combining this with his natural creativity and extensive knowledge to deliver simple yet flavour driven dishes that create, intrigue and excite the taste buds. 

Davies ‘I’m incredibly excited about joining the Scarlet. Cooking is a creative outlet for me. I love working with flavours, pairing the unexpected, using a wide array of wonderful local and seasonal ingredients that give diners the element of surprise, reinventing the classics and really enhancing the dining experience.’


Upon the Scarlet’s re-opening in the spring, Davies will be introducing an elevated dining experience throughout the hotel, including the launch of a new breakfast and in-room offering, and relaxed lunch and afternoon tea for diners to leisurely enjoy whilst soaking up the break-taking views. His spa offering will be a unique Ayurveda inspired menu to support the spa guests journey toward better health and wellness, working in harmony with the Scarlet’s philosophy. However, the highlight will be Davies seven course tasting menu with paired wines, taking diners on a journey of discovery that pushes the boundaries of flavour and creates a memorable dining experience.

Head of Food for Red Hotels, Tom Hunter ‘Craig joining the team will significantly elevate the Scarlet’s already strong reputation for dining. It signifies just one of the innovative changes we have made to the Red Hotels dining offerings in 2021 and positions our culinary experiences as some of the best in Cornwall.  It’s going to be an exciting time for the team and for our diners and I know Craig will be very visible part of the experience.”



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About the Scarlet


Built to the highest eco-standards, The Scarlet hotel is nestled into the cliff-tops looking out over the golden sands of Mawgan Porth in North Cornwall. The brief was to create a unique and sustainable building that enhanced the local environment, taking advantage of the thrilling cliff top location and sea views to capture a feeling of light and space. Arranged over 5 levels, the hotel has 37 rooms, each offering unique aspects over gardens, cliffs, beach, sea and sky. The hotel also offers a number of light, airy communal spaces for guests to unwind from meadow gardens to cliff top hot tubs, an Ayurvedic inspired spa, relaxation lounges, fireside and poolside.

The design works around a clever use of levels, to achieve a glimpse of the staggering views from every angle. A central bronze ‘wall’ physically anchors the building to the cliff side while the front is the organic façade of the building with sea thrift roof and reclaimed groynes.  The sensuous use of materials and sympathetic interior design offers an unmistakably Cornish finish that teams with the both the stunning location and natural environs. Visitors enter the reception area and are immediately greeted with a floor to ceiling window overlooking the spectacular indoor swimming pool and breath-taking views down to the sea. Deeply hued sofas and armchairs welcome weary travellers and the lack of a traditional reception desk gives the hotel a relaxed informality.  

The accommodation is broken down into smaller clusters, so as to dissolve the traditional hotel plan of long corridors and form shorter connecting spaces, some curved in design and moulded to the cliff side. Every room enjoys a balcony overlooking the beach, but some boast their own gardens, wrap around terraces and shell-like viewing pods. Many rooms have freestanding baths, all have large power showers, fluffy bathrobes, towels, and Tri-Dosha products. The Scarlet has an extensive spa menu of Ayurvedic treatments and further treatments such as manicures, pedicures and head massages which are available in the privacy of the guest’s own room as well as the spa.