THE celebrated Horn of Plenty celebrates its 40th birthday this month — a milestone marked by the completion of a series of refurbishment projects which has seen somewhat dated gentility give way to chic and classy comfort. Masterchef Peter Gorton, who came to the Horn 17 years ago, was responsible for honing the reputation of the restaurant's cuisine to the superior standards it enjoys today. But his partnership with Paul Roston has brought the famous restaurant, with its stunning Tamar Valley views, to a new level. Paul, and his wife Andie, who has been responsible for much of the Horn's refurbishment, first became acquainted with the Horn of Plenty in 1999. 'Peter and I just hit it off and within six months we decided to make a partnership,' said Peter. The refurbishment of the building, originally a mine captain's house dating from the 1800s, had been an on-going process until this, their seventh year in business together, he said. 'This was the really big one, which was completely re-doing what we call our garden rooms. 'When we came here the business was really a restaurant with rooms, but our mission was to turn it into a country house hotel and restaurant.' The Horn now has four beautifully appointed en-suite bedrooms in the main house and six in the old coach house, now known as the Garden Rooms. Paul and Andie come from Hertfordshire and were originally in the rag trade — Andie's background in design. Until this year they have divided their time between the Home Counties and Devon but the couple have now bought a house close to the Horn, in East Cornwall. 'We wanted so much to get into this business and we've really enjoyed doing it. 'For us, the hotel has taken on a new feel. The one area we'd never touched was the hallway and reception area and we are just thrilled with it. 'There's always that thought process that when you change a room radically you are going to change the atmosphere, but Andie has phenomenal vision, she's done a remarkable job, right down to the last detail, and the reaction from customers has been absolutely terrific.' The kitchen — the engine house of the hotel — has also been updated with huge expanses of stainless steel and a massive walk in cold-room. Paul said a large section of the refurbishment was done in one chunk, on an incredibly tight timescale and the fact that everything was completed perfectly on time was credit to a wonderful team. 'Essentially, from now on, we are just hoping we go from strength to strength,' he said. 'We hope everyone that comes here has a wonderful time, from the moment they arrive. We do it our way, and we hope that everyone likes it. 'We've really worked hard to make sure the doors are open to everybody and anybody. You don't have to fit a certain criteria to come here,' he said.

These days, business at the Horn is not just about the restaurant. There are cookery course, weddings, individual food lines are being developed and an outside catering service is also starting to grow. Masterchef Peter Gorton says he is happier now than he ever has been — yet even busier. 'I'm working on a new cookery book, based on my years at the Horn and on the cookery courses. It will be a sort of reference book, but with a bit of character. 'I want to include things from this area — I want to talk to the butchers, do a bit about the suppliers round here and why Tavistock is so great. I suppose it would be a bit of a coffee table book but one that's also useful.' Peter is also keen to continue building his cookery school. 'It's absolutely fascinating doing the cookery courses. You learn a lot from the people you come across. People are a lot more knowledgeable about food now, than when I first started doing the courses.' Peter lost his coveted Michelin star last year — but appears genuinely unconcerned at the loss. 'Several years ago I would have been devastated — but now, I really am doing this because I love it — I am getting such a buzz out of creating something great and making people feel happy,' he said. 'I am enjoying food more now, because I'm doing what I want to do, whereas years ago, I was going for the awards, for the guides. 'Now, I've been there, done that — I'm thinking more about what I think the customers want, although it's nice to still be in the big guides. I know what we do is as good as anywhere.' Peter said he is now looking at life on a wider basis — he is a passionate supporter of Children's Hospice South West and gives unstintingly of his time and expertise to help the charity — whether donating meals, supporting sponsored events, selling cookery books or flipping burgers at barbecues. 'We love doing the charity lunches in January. They are hard work but that's really when we get a true community feel here,' said Peter, who, with Paul, praises his team to the hilt. 'If we are to credit anybody with anything here at the Horn, it has to be the staff. Without them, there would not be a Horn of Plenty. 'No one person runs this place — they are the spirit of the Horn and I've heard hundreds of times people say, "The food's wonderful, the place is lovely, but it was the staff that really made it",' said Peter, whose enthusiasm and passion for food, his industry and the West Devon area in general seems boundless. 'I don't know where the time has gone, but I love it here as much now as I always have — I just enjoy it more now,' he said. 'We've done a lot, we've had a lot of accolades. The Horn is looking better now than it ever has, it's looking as it should do. 'We've proved what we can do, now it's about moving on — and that's fun!'