Cornwall Life meets its new Masterchef from the Castle Restaurant in Bude

PUBLISHED: 00:16 22 December 2010 | UPDATED: 18:19 20 February 2013

Photo Lee Pengelly

Photo Lee Pengelly

Kit Davies, Head Chef at the Castle Restaurant in Bude, uses local, quality ingredients to create simple, flavoursome dishes for his menus

Kit Davies, Head Chef at the Castle Restaurant in Bude, uses local, quality ingredients to create simple, flavoursome dishes for his menus

About Kit

Kit left Cornwall and moved to London, spending nine years working in top London kitchens such as Bibendum, Cotto and Kensington Place. After learning his trade he returned to Cornwall and his hometown of Bude. After working locally and realising there was a market for top-quality dining, he opened The Castle Restaurant in 1997.

What makes The Castle different from other restaurants in the area is the quality of the ingredients and the skill in how they are used. We are lucky to be able to source fantastic local produce from our doorstep and I believe that these quality products should be handled with the respect they deserve, explains Kit. The result is clean, simple dishes that help to let the flavours shine through. This was recognised in 2009, when the restaurant won its first AA Rosette for Culinary Excellence, the only restaurant in Bude to have this award, which it still retains today.

Favourite places to eat

Kit says: The Rising Sun in Alternun, just off the moors, is a wonderful pub that does great food, and the St Kew Inn in St Kew is also a lovely pub with a really high standard of food. I love sitting and eating in their beer garden in the summer. I also like Rick Steins in Padstow as I like the way the cooking is very simple, letting the fish speak for itself.

Local suppliers


Bob the Butcher supplies us with all our meat. He is based in Bradworthy in Devon and all his meat is from local farms. Our sirloin steak comes from a farm in Kilkhampton, which is about four miles away from the restaurant, which is fantastic.


The Seasonal Vegetable Company is based just outside of Holsworthy in Devon. This small organic farm supplies us with our vegetables. Their produce tastes amazing and of course it means all our vegetables are seasonal and British.

Fish and game

Celtic Fish & Game supplies us with all our fish, which it gets from the day boats in Looe. They also produce specialist meats, including a great selection of game, which we love using in the restaurant.


Bradleys Farm Dairy in Delabole supplies us with all our milk, free-range eggs and cream. Their double cream is outstanding and really adds life to any mashed potato.


Serves 2

For the meat:

2 sirloin steaks


To cook the steaks: rare chargrill for two and a half minutes on each side; medium five minutes on each side; well done seven and a half minutes on each side.

For the butter and souffl:

1 stickcelery

Half an onion

1 garlic clove

1 egg white

250g blue cheese

250g butter


1 Sweat the celery with the onion and garlic until soft, add a splash of water and hand-blend until smooth, season to taste and allow to cool.

2 Cream the butter and blue cheese in a blender until smooth.

3 Whip an egg white until stiff, and fold in a tablespoon of the celery pure.

4 Butter and flour a ramakin and spoon in the mix, then bake in a hot oven for five minutes.

5 Serve with the steak, blue cheese butter and some grilled potatoes, and dress with a handful of rocket.

What starter and dessert?

Kit says: To accompany this dish, I would make a Jerusalem artichoke tart with truffle oil and rocket as a starter. To make it, pure part of the Jerusalem artichoke and slice the rest, put both into puff pastry, bake and serve with rocket and truffle oil.

He adds: Lemon tart would make a great dessert to finish off this meal. Use sweet pastry and mix together eggs, cream, sugar, lemon juice and lemon zest, and cook at a low heat until firm.

Three other ways with sirloin steak

Steak and chips: use Maris Piper potatoes and cut into thick, chunky, chip-sized pieces. Fry the chips initially at 125C for about ten minutes. Remove them, then cook for a further three or four minutes at 180C.

Thai beef: cook the sirloin how you like it. Mix together mint, chilli, lemongrass and lime juice and sprinkle over the top of the sirloin.

Steak with tiger prawns: pure some onions and serve with tiger prawns and the sirloin.

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