Meet the Chef

PUBLISHED: 12:17 06 January 2011 | UPDATED: 18:02 20 February 2013

Kit Davies

Kit Davies

Cornwall Life meets Kit Davies, Head Chef at the Castle Restaurant in Bude

How long have you worked at the restaurant?

Since we opened in October 2007; we have been going almost three years now and seem to be getting stronger each year.

Where have you worked previously?

I worked in several top restaurants in London including Bibendum and Kensington Place before moving back to my home town of Bude. After a couple of years working in local restaurants my wife, Katie, and I decided to take the plunge and open our own place.

What are your food philosophies?

Using good-quality, fresh and local ingredients is key to what we do. We keep things seasonal so you get the best flavour from the produce at the time it is supposed to be eaten.

What is your favourite place in Cornwall?

Definitely Bude thats why I came back! We have everything you could want the beach, rolling countryside, great restaurants. Its a brilliant place to bring up our children.

What inspires you about Cornwall?

The variety and quality of the produce here is second to none, which is really inspiring when writing menus.

What is your favourite dish on the menu and why?

Our menu is constantly changing, so my favourites change. This week its the Charcuterie plate with green olive bread and pickled chilli fritters or the whole baked lemon sole with cauliflower, caviar and crme fraiche.

Who would be your dream dinner date and what would you cook?

My wife, of course! We dont get to spend much time together as it is, as running a restaurant is a time-consuming business, but I love nothing more then to sit down to a simple meal of fresh crab and a lovely chilled glass of white wine.

The Castle Restaurant, The Castle, The Wharf, Bude, EX23 8LG. 01288 350543,

Head Chef: Kit Davies

Prices: Starters from 5, main courses from 14 and desserts from 5.50

Opening times: Lunch is served from12 noon-2.30pm and dinner from 6pm-9.30pm

Sample Menu


Pan fried scallops with lobster risotto

Wild mushrooms on toast with a black pepper and chive souffl

Charcuterie plate with green olive bread and pickled chilli fritters

Main courses

Grilled Cornish sirloin steak with lime, chilli and coriander butter and chips

Whole baked lemon sole with cauliflower, caviar and crme fraiche

Grilled leg of lamb steak with garlic cream, lemon curd and parsley


Pear tart tatin with clotted cream ice cream

Chocolate brownie with caramel ice cream

Crme brule

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