Vincent, who has appeared on multiple series of Great British Menu and once cooked as a guest chef at 10 Downing Street, will be overseeing a ‘culinary revamp’ at the art deco hotel, which is located on a private tidal island opposite the village of Bigbury-on-Sea.
This will include the introduction of an afternoon tea experience inspired by the hotel’s history, as well as new tasting menus rooted in modern British cuisine, but also drawing from Scandinavian and French techniques including fermentation, curing and smoking.
“I want every bite to tell a story — and there’s no better place for storytelling than Burgh Island,” says Vincent.
“We’re creating dishes that pay tribute to icons like Agatha Christie, with classic elements and daring twists that mirror her suspenseful plots and elegant style.”
Vincent will focus her cooking around the use of ‘ultra-local, ethically sourced ingredients’ and has partnered with nearby suppliers including Rare and Pasture Charcuterie.
“It’s a full-circle story from field to plate,” she says.
Her focus extends to the sea, with scallops now delivered by electric van from a local diver operating a single fishing boat, which the hotel says will dramatically cut its carbon footprint.
Further ingredients including oyster leaves and rock samphire will be sourced from daily foraging walks.
“We’re constantly on the lookout for what nature offers us — it’s a grounding, living part of our creative process.”
Vincent, who has a master’s degree in psychology and human biology, began her career in the Royal Logistics Corps and has previously led the kitchens at The Five Bells in Compton and Colson’s Restaurant at the Hotel Indigo Exeter, amongst others.
“Charlotte is a phenomenon — a rare combination of scientific precision, creative brilliance, and warmth,” says Giles Fuchs, owner of the Burgh Island Hotel.
“Her energy and vision are the perfect match for Burgh Island. We’re not just serving dinner; we’re curating memories.”