Chef of the month: Siaka Touray, Godolphin Arms
Visit Cornwall meet with Head Chef Siaka Touray from the Godolphin Arms in Marazion, West Cornwall and hear about his favourite drinks, recipes and what he loves about Cornwall.
Why are we talking about this person this month?
Godolphin Arms has recently re-opened in Marazion as a friendly and relaxed beachside inn with light and airy contemporary interiors – a place to eat, drink or stay and enjoy the beautiful sea views over to St Michael’s Mount.
5 things we need to know about this chef
- Siaka is from The Gambia, lived in London from 1994 and moved to Cornwall in March 2014
- Trained at Fifth Floor Café, Harvey Nichols and was later appointed to Head Chef
- He is passionate about seafood and loves the fact that he can look across Mount’s Bay from the Godolphin Arms to Newlyn Harbour, where the fish is caught fresh every day and served that evening. In the summer months, the sardines will be caught from the water around St Michael’s Mount
- Siaka has a wife and three young children. They have all enjoyed the move from London, to the more relaxed beachside location of West Cornwall
- His next passion, after food, is football. He is an Arsenal fan and plans to join the local football team in Marazion
Why is their restaurant a must-visit restaurant?
Eating at the Godolphin Arms is relaxed and informal and we offer an all-day menu to be enjoyed whatever the occasion or mood. Our food philosophy is simple; we want to provide freshly cooked food that tastes delicious, is beautifully presented and showcases the quality and seasonality of local Cornish produce.
From hearty Cornish breakfasts to relaxed lunches and intimate dinners, our menu is inspired by living and working by the sea and produce grown and farmed locally. Fresh daily bakes of the most delicious desserts and cakes are also offered up, to be enjoyed alongside the perfect cappuccino or latte.
5 reasons to visit this restaurant
- Fresh, simply cooked dishes, inspired by living and working by the sea
- Lots of natural, light bathed and restful dining spaces - all with far-reaching views out over Mount's Bay and St Michael's Mount.
- Sit in the new glass and zinc extension with doors that open out for al fresco dining during the summer months. Celebrate with family or friends around the intimate Captain's Table that seats 9 or alternatively, relax in our upper deck that has easy sofas, comfy chairs and a log burner. On the lower deck, walk straight in off the beach to the colourful and chilled-out beach bar and dining area. Outside, the beach terrace remains a place to linger, absorb the astonishing views and simply watch the world go by
- All day dining – from 8am to 11pm
- Relaxed and friendly atmosphere
Who should go?
The Godolphin Arms welcomes all who come through the door. We cater for large and small groups, familie and are even dog friendly. We have an all-day dining menu that includes traditional fish and chips, to house special Tureens, steaks, and of course the perennial favourite, the Cornish Cream Tea.
Anything else we need to know?
The Godolphin Arms offers ten stylish en-suite bedrooms which are light and airy giving you the right amount of space to relax and enjoy. Our rooms have pretty coastal interiors and very comfortable beds with crisp, white linen to encourage a dreamy night's sleep.
The majority of our rooms have fantastic sea views and some have balconies overlooking St Michael's Mount. Whatever your accommodation needs - a family suite, romantic dining on your balcony or a classic room for an overnight business stay - we will help to find the best room to suit you.
Favourite local tipple?
Blackberry Mead Wine from the Cornish Mead Co.
What do you love about Cornwall the most?
I love everything about Cornwall – the relaxed pace of life, the beach, the outdoor lifestyle. Every day I walk from my home in Penzance, along the waterfront of Mount’s Bay to Marazion. The walk is beautiful, whatever the weather, and reminds me every day of why I moved to Cornwall – it is simply stunning, and the perfect warm-up to a day in the kitchen.
Share a favourite recipe with us?
Twice cooked Pork belly with Asian pear salad
900g piece of belly pork (skinned if you wish)
½ bulb of garlic crushed
100g ginger chopped
1 red chilli cut in half lengthways
1 lime cut in half
1 stick of lemon grass
2 tablespoons of runny honey
1 cup of soy sauce
2 tablespoons sesame oil
Enough water to cover
1 egg beaten
½ cup of flour
100g Japanese bread crumbs
For the salad
½ Asian pear per person sliced thinly
2 spring onions sliced thinly
1 bunch of coriander picked
1 red chilli sliced thinly
Place the pork belly into a deep roasting pan and place all the ingredients over the pork (excluding the salad items). Cover with cling film and place in the fridge and leave over night.
Place the tray into an oven at 110° and cook for 4-6 hours. Remove the pork from the cooking liquor and allow to cool. Strain the cooking liquor and reduce by a ¼ being careful not to reduce too much or the sauce will become too salty. Once the pork is cooled cut into 4 equal portions and place into the flour patting excess flour away, then place in the egg mixture and then into the bread crumbs then place into a deep fat fryer at 180° and fry until golden brown. Once they are golden brown put into a hot oven for 5-10 minutes.
Mix all the salad items together and spoon over the sauce.
Cut the pork in half and serve with the salad and spoon more sauce over the dish. Garnish with more coriander and sliced chilli.
If you have a favourite local tipple or delicacy, let us know by commenting in the Facebook box below.