Salar Brock

Senior Operations Manager for our restaurants

Salar, our Senior Operations Manager’s role is to make sure all the restaurants are running smoothly, guest satisfaction and experience is consistent and developing our managers through training and guidance. A Devon boy, he grew up in Exeter and studied a three-year course in Catering Hospitality Management at Exeter College – which ignited his passion for great food, drink and service which is ever-present today. He spent the third year of the course on placement at Raymond Blanc’s Le Manoir aux Quat’Saisons – an amazing experience for someone new to the hospitality industry and somewhere that helped him develop greatly.

After this he returned to the South West to work at The Castle in Taunton, whose previous head chefs include Gary Rhodes and Phil Vickery. Starting out as a waiter, he worked hard to learn and better himself and within five years had progressed up to Assistant Manager before taking up his first General Manager position at a brasserie in Cardiff. Four years on he was ready for a new challenge and became Executive Manager of Taunton and Pickeridge Golf Club for three years before the opportunity arose to join our team as Restaurant Manager at our flagship in Padstow, The Seafood Restaurant. In 2014 he made the move up to Operations Manager and working closely with MD Ian Fitzgerald they strive to make all our businesses better. His favourite dish of Rick’s is one that has featured on the menu at The Seafood Restaurant, Sandbanks and Barnes, braised fillet of brill with truffle and slivers of potato – “the sauce of which is a real knock out”.

When he’s not at work, Salar loves to spend time with his family, visiting different restaurants and bars in search of foodie inspiration and at the weekend rugby is also a big part of his life. An Exeter Chiefs fan, of course.

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