What's your name & what's your background ?
Colin Stone, born in Princes Risborough, Bucks. An interest in cooking was sparked by work experience in a Windsor restaurant preparing fresh fruit salad which, until then, I thought only came in a tin. My career has included a Bistro / Wine Bar in Surrey, a Bavarian Bierkellar Restaurant and a Wiltshire Country House Hotel.

What made you join the team at the Resnova ?
I was looking for a new challenge. When I stepped on board the Resnova, I knew I'd found it ! The boat was in a state of disarray and my 'new kitchen' was a stripped-out void amidships with an optimistic drawing on the wall - I was asked to 'use my imagination' !

What sort of food do you serve ?
Whilst the new kitchen was being fitted out I visited potential suppliers around South Devon. I was amazed at the quality & diversity available. I then composed a small regular Menu but with a larger choice on a daily Special's Board to reflect the availability of fresh produce, particularly what fish has recently been landed.
Our philosophy is to offer a wide selection both in terms of price and style. The same person may fancy Lobster and fine wine one week but Bangers 'n Mash and a pint of Ale the next.

What is the most popular dish on the Menu ?
It varies tremendously but our Crab Bisque, Fish Pie and Chocolate Tart are regular favourites. Also Lobster deserves a mention since the customer comments are invariable 'the tastiest and freshest that I've ever eaten'. And of course, forever popular is fresh Fish 'n Chips.

Chefs are known to work long hours - How do you relax ?
Quite often - after evening service - I'll try my luck with a fishing rod off the side of the boat. My record is three in five minutes (or nothing in two hours, depending on how you look at it)
Days off will usually include walking the dogs on the beach followed by a good Pub lunch & a pint of local Ale. Let someone else do the cooking !