Mark Budd

Chef Mark Budd Signature Chefs South West

Chef Mark Budd, of Bovey Castle in Devon, has worked at some of the finest hotel restaurants in the world and has cooked for the royal family. He has a passion for provenance and incorporating the best quality local produce into his menus.

Having earned his stripes at five-star establishments such as The Stafford, The Ritz and The Dorchester in London, Mark’s flair and imagination in the kitchen is rapidly earning him a reputation among food-lovers across the south-west.

Having grown up in Totnes, in Devon, Mark was keen to return to his roots after learning his trade from some of the best chefs in the capital. He says his ambition was always to one day return to Devon and become Head Chef at Bovey Castle.

Mark has developed a new menu for Bovey’s Great Western Restaurant, which pays homage to the bountiful fresh produce on his doorstep – from local game shot on the moors to lamb and aged Exmoor beef and seafood sourced from the coves of Devon and Cornwall.

He has also introduced the ‘Big Green Egg’, a unique outdoor oven designed with hi-tech ceramics developed for NASA. It is used to slow cook dishes such as our Old Spot pork and crackling, keeping meat beautifully moist and succulent.

Mark has created a herb garden and is growing a selection of his own vegetables for the kitchen team to use. He is also working with Bovey Castle estate team to produce more of their own food; plans include the introduction of pedigree beef and bees.

Bovey Castle
Featuring two hotel restaurants, The Great Western and Smith's Brasserie, with two very different personalities.
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South Coast Mackerel & Crab Cider Picked Apples

By chef Mark Budd

Method:

Combine the crab meats with the egg yolk, cayenne, peanut oil and a pinch of sea salt, then set aside for serving.

Roast the peanuts for the tuile and garnish in the oven for 15 minutes at 180 ̊C. Chop the apples for the apple jelly and roast in the oven for 10 minutes at 180 ̊C.

Combine the vinegar, apple juice and a pinch of salt for the pickled apple discs. Slice the apples into 2mm rounds and soak in the pickling liquor until required.

For the apple soused mackerel, fillet one of the mackerel, carefully removing any bones, and split each fillet lengthwise to create four mini fillets. Place in a deep tray. Meanwhile bring the vinegar, cider, shallots, and star anise to the boil and simmer for a couple of minutes. Pour the liquor over the mackerel fillets, making sure the fish is covered. Cover the tray with cling film and allow to cool to room temperature.

Add the sugar and glucose for the tuile to a pan with a little water and cook until coloured. Pour over the roasted peanuts, allow the mixture to cool, then blitz in a food processor and sprinkle over a non-stick baking sheet. Sprinkle over the chopped peanuts and cook at 180 ̊C for 10 minutes, then cool. Snap off pieces as required.

For the jelly, soak the gelatine in cold water for 5 minutes. Add the apples and sugar to a pan with 1.5 litres of cold water, bring to the boil, pass through a sieve and taste, adding apple juice if required. Reduce to 500ml, then bring back to the boil and add the bloomed gelatine. Pour into a tray to cool, then place in the fridge until set.

Chop the avocado and blitz with the milk. Season and place in a piping bag ready for plating. Reduce the fresh apple juice for the dressing to 150ml and emulsify with the vegetable oil.

Fillet the remaining mackerel, divide each fillet into four (removing any bones) and pan fry the pieces skin side down until crispy.

To serve arrange the cold ingredients on the plate and pipe out even dots of avocado purée. Place the panfried mackerel fillet on the plate dressed with apple dressing. Garnish with the peanuts and coriander cress.

Ingredients for four servings:

  • 2 Fresh Mackerel
  • 250G Cooked White Crab Meat
  • 50G Cooked Brown Crab Meat
  • 1 Egg Yolk
  • Pinch Cayenne Pepper
  • Drizzle Peanut Oil

Pickled Apple Discs

  • 2 Granny Smith Apples
  • 100Ml Cider Vinegar
  • 500Ml Fresh Apple Juice

Apple Soused Mackerel

  • 500G Apple Vinegar
  • 200Ml Scrumpy Cider
  • 2 Banana Shallots, Finely Sliced
  • 1 Star Anise
  • Peanut Tuile
  • 500G Sugar
  • 50G Glucose
  • 150G Roasted Peanuts
  • 50G Chopped Peanuts
  • 5G Table Salt

Apple Jelly

  • 500G Apples
  • 200G Brown Sugar
  • 5 Sheets Gelatin

Avocado Puree

  • 1 Avocado
  • 10Ml Milk

Apple Dressing

  • 500Ml Fresh Apple Juice
  • 50Ml Vegetable Oil

Garnish

  • 50G Peanuts, Roasted & Coarsely Chopped
  • Coriander
  • Cress

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