The Salutation Inn is owned by the South Western Hotel & Catering Company Ltd and was purchased on New Year’s Eve 2010 from Punch Taverns.
The property had been empty for two years and was in need of care. The Grade 2 * listed building was granted planning permission in late 2011 when the rebuilding project commenced, creating a 45 cover glazed atrium, we call the GlassHouse Cafe, a 30 cover restaurant, and a function room suitable for conference and banqueting up to 35 covers. Also four lovingly restored en-suite guest rooms and two additional suites.
Tom started his cooking journey during a school work experience at Gidleigh Park, Chagford under the guidance of Michael Caines. Michael, himself started his professional career at The Imperial Hotel in Exeter run by Tom’s forefathers. His great-grandfather ran Deller's of Exeter for 17 years between the First and Second World War. It was an amazing cafe renowned for its quality and architecturally a leading Art Nouveau building.
Tom attended Exeter College as a chef trainee for three years graduating as Top Student, then on to Gordon Ramsay at Hospital Road, Chelsea then to Petrus under Marcus Wareing before returning to Devon and working his way up to Sous Chef at Gidleigh for Michael, a spell in France followed for the Rothschilds during Gidleigh refurbishment and then on to the Abode in Exeter as Executive Chef for three years.
Amelia was born into the hospitality trade and worked in various establishments across Devon and New Zealand. Local faces will know Amelia from her time at The Turf Locks managing the bar team, running a tight ship. Amelia has been fortunate to work in New Zealand for a few seasons including working at boutique hotel Awaroa Lodge in the Abel Tasman. Amelia’s love of travel landed her as Cabin Crew at Exeter’s own airline FlyBe for two years. As chef Tom’s wife, Amelia lives on site and has been involved behind the scenes from the beginning of the journey.
Exeter born Luke Heaver has always gravitated towards the kitchen. From a young age, he loved cooking for his family and particularly enjoyed baking. As soon as Luke finished school, he started his career at Exeter's prestigious Royal Clarence Hotel as an apprentice. Under Tom's guidance, Luke developed both cookery and life skills in the busy kitchen.
After a couple of intense years in Exeter, Luke went to France to hone his craft at Evian Resorts – a 4-star hotel complex, cooking luxury food around the clock. He then travelled to Switzerland to do a ski season, before returning to Topsham, where he now works as Head Chef for us. Luke says "The best part about working at The Salutation Inn is the high quality of ingredients we use – we literally find the best we possibly can use". I'm thrilled to have my dishes on the menu here. When I'm not in the kitchen, I'm out foraging for ingredients around Devon – at the moment, there are ceps all around if you know where to look for them.'
I began my hospitality career under the guidance of the Hajiyianni family in Plymouth 8 years ago. I worked in their flagship hotel, The New Continental, becoming trained in restaurant service, bar and cellar management, and reception duties. This is where I found my love for front-of-house hospitality.
After two years I was offered a position as restaurant supervisor at Olga Polizzi’s beautiful Hotel Endsleigh, where I was taught by Alex Polizzi’s front of house team, and restaurant manager Stephane Joumard, formerly of the Savoy and now Service Instructor at Glion Institute of Higher Education, hospitality school, Switzerland. Six months on I was promoted to deputy restaurant manager, where I found my real passion of staff training and their future development.
My passion for pastry began in my hometown, Budapest. I started learning about pastries and cakes at the age of 15. One year later I become an apprentice in one of the best and oldest Fine Dine Experience in Hungary: Gundel Restaurant.
In 2013 I moved to the UK, and worked at The Grove Hotel in Hertfordshire. Stephen Tarling the head pastry chef back then, gave me opportunity to learn the British pastry way, starting with scones and a Victoria sponge.
In 2015 I moved to Devon, and worked for the Abode group lead by Michael Caines, in the heart of Exeter at The Royal Clarence Hotel. Tom then offered me the huge opportunity to work in the Salutation Inn and learn from Sylvain Peltier. This was the first time I really experienced to make very fine, beautiful and delicious French style patisserie, and now they are my favourite things to do.
Given the opportunity by Tom and Amelia to lead pastry in the Salutation Inn is the best opportunity I have had in UK, this gives me the chance to improve my knowledge, to make customers smile and in the future to share the knowledge with others.
