Chef Spotlight: Dan Kavanagh of the Sir Walter Raleigh
This January we’re turning our spotlight on Chef Dan Kavanagh and his kitchen at the Sir Walter Raleigh in East Budleigh.
Right at the heart of the village of East Budleigh in East Devon, the Sir Walter Raleigh pub is a symbol of the power of community spirit. This 16th century thatched building, with its historic charm and warm welcome, has been owned and run by the community since 2022.
A mix of dedicated paid staff and enthusiastic volunteers keep its doors open, ensuring the pub remains a hub for locals and visitors alike.
Renowned for its award winning food, the pub attracts people from near and far, eager to sample Chef Dan Kavanagh’s thoughtfully crafted dishes.
With its historic interior, cosy atmosphere, music events and popular beer festival, the Sir Walter Raleigh is more than just a place to share a drink or a meal - it’s a demonstration of what a village can achieve when it comes together to hang onto its heritage and preserve its cherished village pub.
We asked Head Chef Dan Kavanagh to tell us about himself and his style...
About Dan
I started working in kitchens at the age of 15. I started out as a Kitchen Porter and started an apprenticeship at 16 at the Rodean Restaurant in Kenton. I then worked my way up the ladder through various restaurants around Exeter and Manchester. My core values in cooking are keep it fresh, keep it local, keep it simple.
Your most treasured or earliest food memory?
Baking with my great grandmother when I was little, I always enjoyed spending time with her.
What three words would sum up your style of cooking?
Seasonal. Regional. Technical
What has been your career highlights so far?
The people I’ve worked with, they make the long days easier and provide inspiration.
What is your favourite seasonal ingredient, and how would you serve it?
My favourite winter ingredient is venison loin. I serve it with braised celeriac, a wild mushroom tartlet and a rich venison jus.
What does ‘sustainable’ mean to you?
Looking after all parts involved in food. The environment, economy, staff and guests. If one falls, they all suffer.
What is your bucket list place to eat or ingredient?
I would absolutely love to go to L’Enclume in Cumbria, because their farm to fork ethos is what I aspire to achieve one day.
What was your most memorable meal, or what would you choose as your last meal?
I went to Koffmans in Knightsbridge, I had the foie gras to start, pigs trotter for main and pistachio soufflé for dessert. It was the best meal of my life.
Who has influenced you and your cooking style?
Jason Mead (current head chef at the Lost Kitchen and formerly of The Galley in Topsham). He taught me to keep things simple but flavourful.
What is the strangest food combination you like?
A good risotto and fries.
Do you have a recipe for us?
Brixham Baked Scallops. Sweet local scallops baked in their shells with garlic, Parmesan crumb and a secret ingredient. Find the recipe HERE.
To find out more about the Sir Walter Raleigh in East Budleigh visit their website HERE and maybe book up for one of their renowned and sell-out Sunday Lunches! They're walker, cyclist and dog-friendly!
Check out their current menus HERE.