Charlie Edmond Hearn was born in Shepherds Bush, London and from a young age he always knew he wanted to be a chef. Even as a boy, he would come back from school and read through his mum’s cookery books.

Until the age of 16 he actually wanted to be James Bond like most young lads, however, little did he know when he took his first job at the Anglesey Arms in his neighbourhood that Roger Moore would be a regular customer who Charlie would cook for. Hearn, Charlie Hearn.

Through The Anglesey Arms, and some early intuitive talent shown, he was invited to go and work with some other inspirational Chefs in France at the Michelin star restaurant Moulin de l’Abbaye in Brantome. Based deep in Perigord, on a beautiful crossing of rivers, it is known as the Venice of France, and the young Charlie learned to explore not only the intricacies of French cooking, but the delights of simply cooking fish.

After gaining lots of experience in France his cookery skills found him invited again to explore another haven of authentic food and cooking, and saw him travelling to Ireland to work in Galway for 3 years in a high end gastro pub, do not mention him doing it for the craic. Again, the seafood straight out of the sea attracted him, and began his stamping his own thoughts and style on helping the food speak for itself.

Moving back to the UK and settling back into Bristol with his wife and family, Charlie has worked as Head Chef in two of Bristol great gastro pubs The Albion and The Kensington Arms before being head hunted, thankfully for what he says is the last time, to join our team and lead our kitchen, and our feeding and delighting of our customers at the Spiny Lobster.

Although Head Chef, he is often found up to his elbows washing pans when he chooses to take his turn as KP with the team, and discussing the catch as Saturday Fishmonger with equally enthusiastic customers from all over Europe, helpful as he is fluent in Spanish, Portuguese, French & Italian. Charlie is always being visited by interesting, secretive individuals from all over the world, bringing him their most recent discovery of rare delights, the results of their secret forage or the treasures of obscure places in Italy, France and Portugal. 

When we asked him for this what is a good night for him, his reply was “not running out of fish” The uniquely exceptional Hearn, Charlie, Hearn.

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