Philadelphia Ambassador:
Simon Hulstone
Head Chef, The Elephant, Torquay
Meet Simon
Cooking is in Simon’s blood. His father was also a chef and when he was growing up, working in the kitchen was an opportunity for them to spend time together. Today, Simon is the multi-award winning Chef Proprietor at The Elephant restaurant in Torquay. His passion for sourcing the very best ingredients enables him to create exciting and memorable flavours, and his seasonal menus earned him a Michelin star in 2003.
  • The Craft Guild of Chefs’ National Chef of the Year, 2008
  • The Roux Scholarship, 2003
  • Captaincy of the English and British Culinary teams
  • New Zealand Young Chef of the Year
Why we use Philadelphia
We have exceptionally high standards here at The Elephant restaurant and our ingredients are carefully chosen to maintain this. My kitchen is fast-paced and I demand perfection. Philadelphia is extremely reliable and stable, even when I’m cooking at high temperatures.
Once you start using Philadelphia, it becomes indispensable.
Philadelphia can be used in so many dishes – it’s an excellent all-rounder.
Philadelphia has a fantastic creamy taste – it adds richness to my dishes and has a natural flavouring that compliments other ingredients.
The Restaurant
restaurant restaurant
In 2003, The Elephant became the first Torquay restaurant to be awarded a Michelin Star. It has also held 3 AA rosettes since 2005. The à la carte menu centres around locally caught fish and the fine dining menu is an ever-changing full dining experience of up to 8 courses. At all times, the team aims to produce the best food and service possible.
your order
philadelphia cupMap pin
Put Philadelphia to work in your kitchen.
Find a supplier in your area.
Versatile? Show me
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.