Eat & Drink
At just 29, Head Chef Liam Trathen is making waves at The Polurrian on Cornwall’s breathtaking coastline. With an infectious passion for local ingredients and bold coastal flavours, Liam’s culinary journey began in 2017 when he joined the Norway Inn as a kitchen porter. It was here he got his first taste of the high-energy kitchen environment, and he was hooked.
From there, Liam stepped up as a Commis Chef at The Falmouth Hotel, where he spent several years honing his skills and learning the building blocks of fine dining. In 2018, he joined The Polurrian team as a Sous Chef, and by January 2020, he’d taken the reins as Head Chef. While the pandemic posed challenges for many, Liam used lockdown as a springboard—experimenting with new ingredients, developing fresh ideas, and refining dishes at home with the help of his biggest fans: partner Neisa and their newborn daughter. The result? A rejuvenated post-lockdown menu full of vibrant, seasonal plates that truly reflect Cornwall’s coastal bounty. Liam’s menus are rooted in his love for seafood—expect beautifully cooked local seabass, mackerel, and hake, often paired with hand-foraged samphire from Polurrian Cove. Elderflower posset, made from locally foraged blooms, is a signature dessert and a personal favourite of his. He’s also passionate about training young talent and encourages his team to explore ingredients, forage sustainably, and contribute creatively. With exciting development plans on the horizon—including a new kitchen and expanded facilities—Liam is looking ahead to an Executive Chef role and shaping the next chapter of The Polurrian’s food story. One thing’s for certain: with Liam Trathen at the helm, the future of dining at The Polurrian is deliciously bright.
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