Chef Martin Davies is our 158th validated chef. His validation dinner took place on Friday 3rd April in Cornwall.
As with every validation dinner, La Belle Assiette invited 8 guests to take part as the jury. Their role is to experience a private chef dining experience and evaluate the menu prepared by the chef.
Chef Martin Davies provides high quality catering services for varied requirements in the South West. As an experienced, passionate chef, Martin and conscientious organiser and waitress Charlotte tailor their service around your needs. They can cater for small intimate occasions such as dinner parties, to weddings and larger functions or events. They are based in Newquay but willing to travel within the South West.
Pea velouté with crispy bacon
Salt cod, quail scotch egg with spinach puree, blood orange, crips wild garlic and parma ham.
Paupiettes of lemon sole stuffed with salmon mousse, Rock samphire, Cornish mussels, clams in a champagne sauce.
Non fish – Chicken breast stuffed with porcini mushrooms wrapped in parma ham served with a mushroom champagne sauce.
French chocolate torte on honeycomb and pistachio crumbs with white chocolate mousse and chocolate chip icecream.
Here are some reviews left by the members of our jury:
« Martin’s food was of the highest quality, his presentation and attention to detail made each course an absolute delight. His manner created a relaxed dinner party feel, he was knowledgeable about his produce and happy to answer any questions we had – even sharing some of his recipes! The evening was a truly memorable experience for us all. » – L. Sensecall
« Martin presented us with a fantastic fine dining menu with delicious, well constructed dishes and beautiful presentation. He was very personable, tidy, knowledgable and it was a delight to see him in action in the kitchen. He made our family party a very special and memorable occasion.» – J. Sensecall
« What a fantastic evening we had. The dinner that Martin created for us was truly special. Every course was really exciting and had people eating as slowly as possible in order to prolong the experience! The Salt Cod and quail scotch egg was a particular highlight and a fantastic start for what was to follow. Martin was also great to talk to and more than happy to explain how he made aspects of the dishes and even divulge his recipes. A truly brilliant experience. »– S. William
« Martin wowed us all with his wonderful menu. Each dish was a presented beautifully and the taste matched. Martin clearly is an expert when it comes to seafood, sourcing all the ingredients locally the freshness was clear in the taste. Every dish was cooked perfectly and the flavours all complimented each other wonderfully. Martin was extremely charming and even shared some of his recipes with us! I will be recommending him to everyone visiting Cornwall! » M. Ashbee
Chef Martin Davies provided the jury with an evening full of delights. It was clear from the start that the jury were to have an amazing evening. Martin had prepared a homemade balsamic glaze to accompany the delicious breads and the pea velouté was velvet in their mouths. Each dish was a feast for the eyes as well as for the tastebuds. The ingredients were all fresh and sourced locally which pleased the jury. The Champagne sauce was the highlight of the meal which was saluted for its intense flavour that complimented the delicate lemon sole perfectly. It is clear that Martin is passionate about food but it is more than this, his eye for presentation and instincts about flavour combinations is fantastic. Martin interacted with the guests, sharing recipes, tips and stories, he is personable yet extremely professional and provided the jury with a memorable evening. Therefore, the chef is labelled “validated by the jury”. Congratulations!
If you would like to be part of our jury and be informed of the next scheduled validation dinners, click here