Burgh Island Hotel appoints new executive chef
Craig Davies is the former head chef at The Scarlet Hotel in Mawgan Porth, Cornwall, and has more than 17 years of experience as a chef
Burgh Island Hotel has announced the appointment of Craig Davies as its new executive head chef.
In his new role, Davies will be responsible for curating and implementing menus, as well as maintaining strong relationships with local producers who provide the vast majority of Burgh Island produce.
Davies is the former head chef at The Scarlet Hotel in Mawgan Porth, Cornwall, and has more than 17 years of experience as a chef both in the Southwest of England and around the UK.
Prior to this, he was head chef at The George Hotel and then Paschoe House. Earlier in his career, he served as sous chef under John Williams, Marcus McGuinness, and David Kelman.
Giles Fuchs, owner of Burgh Island Hotel, said: “Everyone at Burgh Island is extremely excited to welcome Craig on board. His appointment as our executive head chef will only further enhance the hotel’s reputation for showcasing the very best of modern British cuisine.
“We look forward to welcoming guests to try Craig’s inspiring, imaginative, and delicious dishes in the near future.”
Davies added: “I am delighted to join Burgh Island as its new executive head chef. With the hotel’s outstanding record as a home of creative cooking, I look forward to further enhancing its reputation and curating dishes that will celebrate the best of the local ingredients that we have here in Devon.”
