Cornwall Life meets Kit Davis, Head Chef at The Castle Restaurant, Bude, Cornwall
PUBLISHED: 15:34 28 January 2010 | UPDATED: 11:44 28 February 2013
Cornwall Life meets Kit Davis, Head Chef at The Castle Restaurant, Bude, Cornwall
Cornwall Life meets Kit Davis, Head Chef at The Castle Restaurant in Bude and talks about his AA rosette, his cooking style and why he loves local produce
Who is your favourite Cornish Chef? Why not add your comments at the bottom of this article.
The Castle Restaurant, The Castle,
The Wharf
Bude
Cornwall
EX23 8LG
01288 350543
www.thecastlerestaurantbude.co.uk
Head Chef: Kit Davis
Opening times:
Lunch from 12 noon-2.30pm
Dinner from 6pm-9.30pm
Prices:
Starters from 5
Main courses from 14
Desserts from 5
Cornwall Life meets Kit Davis, Head Chef at The Castle Restaurant in Bude and talks about his AA rosette, his cooking style and why he loves local produce
How long have you worked at The Castle Restaurant?
We opened the restaurants doors in October 2007 having turned an empty shell into a brand new restaurant.
Where have you previously worked?
After spending nine years working in top London kitchens such as Bibendum, Cotto and Kensington Place, I returned to Cornwall. After working locally for a while and realising there was a market for top-quality dining, my wife Katie and I opened The Castle.
What would you like to achieve at the restaurant?
Being the first restaurant in Bude to achieve an AA Rosette, I now want to build on that success and constantly challenge myself to be the best.
What are your food philosophies?
Keep it simple, stay at the stove and love what you do.
Where is your favourite place to eat in Cornwall?
Unfortunately I dont get out much as Im always busy working in my own restaurant! La Bouche Creole in Launceston was the last really memorable meal Ive had.
What is your favourite dish on the menu and why?
This is a hard question to answer as our menu changes all the time. Of the recent dishes on the menu, two that really stand out are poached oysters with champagne foam and squid ink linguine, or the Cornish fillet steak with celery souffl.
Sample Menu
Starters
Rare venison with black pudding, apple and Savoy cabbage
Pan-fried scallops with cauliflower pure, caviar and curry oil
Deep-fried leek and potato terrine with a poached egg
Main courses
Wild mushroom risotto
Grilled local pork chop with celeriac dauphinoise, Jerusalem artichoke pure and sage
Smoked haddock with spring onion mash, tempura broccoli and mustard sauce
Desserts
Crme brle
Lemon tart with Talisker ice cream
Chocolate brownie with blackcurrant sorbet
