Craig Davies appointed executive head chef of Burgh Island Hotel

Craig Davies has been appointed as executive head chef of Burgh Island Hotel in Devon.

He will be responsible for strengthening relationships between the kitchen and hotel suppliers, as well as curating and implementing the menu, which will focus on showcasing Devonian cuisine.

His appointment comes after the announcement made last December of the hotel’s multi-million-pound development that will see the addition of 12 guest rooms and an extension to its bar and restaurant.

Davies was previously head chef at the Scarlet Hotel in Mawgan Porth, Cornwall; head chef at the George Hotel and Paschoe House; and sous chef for chefs such as John Williams, David Kelman and Marcus McGuinness.

He has worked in the industry for over 17 years and his portfolio features eight Michelin stars and more than 40 AA rosettes.

Commenting on his appointment, Davies said: “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.”

Giles Fuchs, owner of Burgh Island Hotel, added: “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.”