Kit Davis brings international experience to the Wellington Kitchen.
Kit Davis brings a wealth of international experience to the Wellington kitchen. He has worked in a number of fantastic restaurants in London, Australia and Cornwall. These include Bibendum under Simon Hopkinson, Kensington Place under Rowley Leigh, The Brackenbury under April Bloomfield and Cotto under James Kirby. These amazing chefs have given him the focus, drive, creativity and discipline which he has now brought to The Wellington Hotel.
More recently Kit ran his own restaurant, The Castle in Bude, where he gained an AA Rosette. Since joining The Wellington in 2013, Kit has gone on to gain a second AA Rosette and his aim for the future is to gain further recognition for Boscastle, our restaurant and the kitchen team.
At the end of 2013, he also successfully progressed through the early rounds of Masterchef, The Professionals, where he was complimented on a number of occasions by Michel Roux on his classic French training.
Kit’s style is modern European with a strong emphasis on French classic cooking. He likes to use as much local Cornish produce as possible. Both the Long Bar and The Waterloo Restaurant menus change regularly to reflect the seasonal produce available to him.
Kit is supported by a great team in the Wellington kitchen and is keen for everyone in the kitchen to play a role in creating superb food for our customers.