Fire, food and flair
- Jamie Crocker
- May 1
- 2 min read
Words by Jamie Crocker
From professional rugby player to culinary maestro, Rupert Cooper elevates the Cornish dining experience.
On the Roseland Peninsula, a place that seems to sit apart from the frantic demands of the times we live in, you’ll find Philleigh Way Cookery School – one man’s love affair with uncomplicated, quality cuisine made manifest. Rupert Cooper, a former professional rugby player turned chef and entrepreneur, has established a culinary haven that reflects his straightforward philosophy: good food, fresh ingredients and fuss-free dining.
The contemporary cookery school lies within a designated Area of Outstanding Natural Beauty, neighbouring stables, a church and an excellent village pub. Here, Rupert’s approach to food education is pragmatic and unpretentious. His calm demeanour in the kitchen comes naturally after honing his craft in some of the world’s top culinary establishments, yet what really sets him apart is his ability to infuse each lesson with warmth and wit.
“We teach, inspire and delight,” Rupert explains of Philleigh Way’s ethos, where full and half-day cookery classes offer insight into traditional farmhouse recipes passed down through generations. These heritage offerings stand alongside Basque, Catalan and Mediterranean-inspired dishes that showcase his versatile expertise.
Beyond individual classes, the school caters to corporate away days and team-building functions, offering pre-designed and bespoke experiences. The space can be transformed for feast events and supper clubs, creating memorable dining experiences that celebrate Cornwall’s abundant produce. Private dining options, event catering and school workshops round out the comprehensive offerings.
Rupert’s culinary reach extends beyond Philleigh Way to include Cove Café at Hayle Beach. Perched above the cliffs at Riviere Towans, this laid-back eatery presents fresh food from local producers against the backdrop of a spectacular coastal panorama. Open daily, the café serves everything from morning coffees and pastries to hearty lunches, with special Sunday roasts and themed feast nights throughout the year.
Fire cooking techniques feature prominently in Rupert’s repertoire, particularly at the café where Middle Eastern influences and global flavours transform simple ingredients into extraordinary dishes. The space, available for private hire, hosts everything from intimate birthday celebrations to corporate Christmas gatherings.
Completing Rupert’s trinity of culinary ventures is Borgia Bull Catering, proudly described as ‘the Cornish quarter.’ This arm of his business brings his distinctive fire-cooked cuisine to pop-up events across Cornwall, festivals, weddings and private dining experiences.
What unites these diverse enterprises is his genuine passion for food and people. His approach is refreshingly unpretentious – creating exceptional dining experiences without unnecessary complexity. Whether teaching traditional Cornish recipes or experimenting with international flavours, his focus remains squarely on quality ingredients prepared with expertise and presented with characteristic good humour.
As new projects simmer on the horizon, teased through his social media channels, it’s clear that Cornwall’s culinary landscape continues to be enriched by Rupert’s distinctive blend of professional excellence and approachable charm.
