Devon born award-winning chef Tim Bouget is passionate about sustainability. He cooks with a conscience, working in tune with nature to produce organic, affordable food using the South West region’s finest ingredients from sea and land.
Insight into an impressive hospitality career spanning over 30 years.
Tim trained with internationally acclaimed chef Michel Roux at his Michelin-starred restaurant, The Waterside Inn at Bray. He has worked at some of the world’s top eateries including 90 Park Lane at The Grosvenor House Hotel and The Halkin in London; Sandy Lane Hotel and Golf Club, Barbados, and Oberoi Sahl Hasheesh, Red Sea, Egypt. He has created first class dishes for guests such as Luciano Pavarotti, Nelson Mandela and Fidel Castro.
Returning to Devon in 2007, Tim and his wife Clare set up ODE Dining in the picturesque village of Shaldon, receiving the Taste of the West South West Restaurant of the Year award in 2008 and 2009.
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‘Being a chef in Devon gives unrivalled access to the finest of fresh fish, shellfish, organic dairy, meat and wild game plus some of the best organic producers who farm in the region’
In 2012 Café-ODE emerged as a relaxed, family-friendly cafe and take away, adopting eco-friendly practices such as installing solar thermal and renewable energy systems, and use of compostable plant-based packaging and bio-plastic food containers, cutlery and drinkware. Community is at the core of the café’s operations and a cooperative with other local businesses was developed to share suppliers and to reduce the impact of carbon footprint. The café won the Reduce, Reuse, Recycle Award at the Food Made Good awards.
Tim’s culinary expertise and sustainability ethos has received industry recognition in the form of listings in National Restaurant Awards’ UK’s top 100 restaurants and Waitrose Good Food Guide; as well as 2 AA Rosette Awards, National Organics Awards, Sustainable Restaurant Association’s 3 Star Award, Sustainable Restaurant Award 2014 and The Caterer’s CATEY Sustainable Business Award 2014, amongst many other prestigious accolades.
Tim uses this ethos to source sustainable, fresh and delicious seafood to help conserve fish stocks and to protect the local marine environment. His speciality dishes include South Devon crab with crème fraiche, lemon and dill served on sour dough toast, and Crab mac’n’cheese bake, packed with sustainable shellfish.
Keen to escape the rat-race, former architect Jade and her husband, an outdoor centre manager, swapped computer screens seven years ago for a life of ‘foraging, feasting and adventuring’.
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