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Cornwall’s food scene isn’t just about beachside cafés and cosy pubs – increasingly, it’s about bringing the restaurant experience straight to your holiday home or dinner table. One chef doing exactly that is Cornish-born private chef Kriss Culver, the talent behind The North Coast Chef. Based near Bude but covering everywhere from Exeter to Land’s End, Kriss played host for the Cornish Secrets team to show us how he brings the culinary magic to the table, while keeping costs purse friendly.
Having started in a professional kitchen at his local pub aged just 15 years old, Kriss quickly rose to head chef two years later, before heading to the Alps for 14 winter seasons as a chalet chef and host. Cooking in some of Europe’s best-loved ski resorts, today the chef draws on that background to create hearty, flavour-packed, seasonal menus, championing meats from Steve Heard’s award-winning butchers in Camelford, herbs from his own garden and nostalgic desserts inspired by his nan’s handwritten recipes.
Most of all, he loves stepping away from the kitchen and into the dining room – serving each course himself, chatting to guests and seeing their reactions first-hand.
We began our evening nibbling on three different canapés; cherubs on horseback otherwise known as apricots wrapped in bacon, mini Yorkshire puddings topped with peppered steak, and horseradish cream and classic devilled eggs, elevated with fresh chives and Cajun spice. It felt indulgent without being too delicate, and was a taste of what was to come. The canapés suited the time of year perfectly and set the tone before we made ourselves comfortable for the evening around the table.
Opting for a three-course menu, guests can choose between a tapas-style sharing style or the more traditional course option. As a party of seven we were given two options for each course, but Kriss also accommodated our dietary requirements effortlessly with both a gluten and dairy intolerance within our group.
To start, our party enjoyed a smoked salmon and prawn terrine, served with cucumber and gherkin carpaccio with whipped lemon butter, balsamic reduction and melba toasts, while others tucked into Kriss’ hearty pulled pork scotch egg, with lashings of his roasted garlic and tomato relish and a refreshing pea shoot, purple radish and chive salad. The portions weren’t shy, and generous helpings is in Kriss’ DNA “never wanting anyone to leave hungryâ€.
The wholesome food continued with our main courses. Guests chose between the chicken supreme or pork fillet. Winter inspired with meat coming from Kriss’ local award-winning butchers, the herb crusted pork came with braised baby potatoes, glazed chantenay carrots, carrot and thyme puree, crispy sage leaves, and a Cornish cider reduction. The chicken supreme featured a delicate crispy skin, duchesse potatoes, pancetta fried sprouts, asparagus, topped with bacon crisp and a thyme reduction. Plates weren’t far off being licked clean, the food felt like a culinary cuddle particularly for those with allergies who usually feel limited by menu choices.
Of course, our sweet tooth wasn’t forgotten. On paper the desserts sounded fairly classic, but what arrived was anything but ordinary. The chocolate brownies had just the right balance of chew and rich cocoa flavour, lifted by a spiced coconut cream and fresh berries that worked beautifully together. For anyone craving citrus, the lemon curd meringue roulade – with its fresh cream, toasted almonds, garden mint and a bright berry-and-basil coulis – hit every note.
During the courses, Kriss discreetly tidied away leaving the kitchen as spotless as when we arrived, disclaiming that “it’s all part of the service.†At the end of the evening, Kriss joined us around the table as we discussed Cornwall’s food scene and the very best bits about calling Cornwall home. Obviously he’s a firm believer that jam should always go first, but he left us with some food for thought (along with a piece of chocolate brownie to takeaway with us), to add a touch of butter before the jam to take your Cornish scone to the next level. But calories don’t count in Cornwall, right?
Prices for a private dining experience with The North Coast Chef start from as little as £28 per person.
We’ve awarded private chef service The North Coast Chef a Golden Lobster seal of approval and personally recommend using his service when in Cornwall.
We had the pleasure of being hosted by Kriss Culver for dinner on 21 November 2025.
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Rebecca Moore
LOCAL EDITOR AND CORNISH AFICIONADO
Rebecca Moore is a seasoned editor and content writer with over a decade of experience, specialising in Cornwall’s unique lifestyle, travel, and culinary scene. Her expertise has been featured in media outlets such as The Sun, Express, and Cosmopolitan. A proud Cornish resident, Rebecca’s authentic insights help readers explore the best of the Duchy.
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