In this Secret List chat we meet Charlie at the Penzance Food Festival to talk about his first restaurant, Narla in Fowey.
In the heart of Fowey, a remarkable young chef is creating culinary magic that has diners predicting Michelin stars in his future. What makes Charlie Walters’ story so compelling? At 14, he found himself captivated by the adrenaline of a bustling Cornish kitchen while washing pots in a local American diner – and from that moment, he was hooked by the energy, creativity, and relentless pursuit of excellence Narla.
His journey quickly propelled him to become Head Chef at the Sardine Factory, work alongside Paul Ainsworth, and reach the finals of MasterChef. Now, at just 25, he’s opened Narla – named after Disney’s The Lion King character where his open kitchen sits in the middle of the room, allowing diners to watch the calm, confident work of him and his team.
Charlie is dedicated to championing seasonal Cornish produce and forgotten local ingredients, including reviving the Kea Plum – a deep-red fruit that now grows only in Cornwall at the Tregothan Estate near Truro. His Kea Plum Bakewell Tart has become a talking point on his Sunday lunch menu, introducing guests to this incredible piece of Cornish culinary heritage.
In our chat, Charlie shares his culinary philosophy, the journey from MasterChef finalist to restaurant owner, and his insider recommendations. All delivered with the unpretentious passion that defines his cooking.
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Featured in this Secret List chat
Narla
Olive & Co
Trevethan Distillery
St Enodoc