Our Family at Bayards

Bogdan Nicoriciu



Our head chef Danny (Bogdan Nicoriciu) joined Bayards Cove Inn in 2015 and brings with him a flair for using the freshest ingredients, raised, grazed or grown locally or fished from the Devon coastline to create the most sumptuous dishes.

With a growing trend for veganism, Danny’s menu’s offer a strong nod to ethical fine dining, with adventurous dishes often included on the daily specials board. Fresh fish, landed daily in Dartmouth are also a speciality, while meat makes its presence known, whether that’s a steak, bathed in a peppercorn sauce, a Bayard burger or lamb kofta.

Danny initially studied to be a vet in his native Romania, before coming to London 2000 where he began training as a chef in Canary Wharf in an artisan-style kitchen learning traditional methods using the freshest of ingredients. He worked his way to become the head chef before leaving for pastures new in 2009, running the Dart Hotel at Kingswear until it was closed to be converted into flats.

Whether it’s a sharing platter, a new season dish or a healthy bowl of salad, Danny’s style of cooking is uncomplicated yet bold and celebrates the tastes and flavours of the Westcountry.



Hannah joined Bayards Cove Inn in the Autumn of 2020.

The team is great and the atmosphere is really fun

A nice walk to the castle followed by a coffee on the cove!

There are some fabulous walks and there’s a really friendly and buzzing vibe.



Emily has been working at Bayards Kitchen since 2013, taken spells off to attend sixth form college and university. She now works here full time.

The customers and my co workers make it very special for me. As a team we are always having a laugh even when it’s super busy!
I also particularly enjoy the company of the regulars too,  who like to come in for their daily coffee, as well as hotel guests who come year after year. 

Dartmouth is in such a stunning location and exploring all the near by beaches and costal walks is always a favourite thing to do.

This is a difficult one but I think I’ll have to say Camembert because I’m yet to find somewhere that does baked Camembert as well as Bayards, just everything about it is good.

How scenic it is. I’s lovely in the summer in the sunshine but it’s equally as nice in the winter with the mist on the water.

Julie Archer


Julie Archer has been at Bayards Cove Inn since May 2021.

Having spent the past few years working from home alone, being around so many amazing colleagues is the best thing! It’s also such a beautiful building and I bet if the walls could talk, there would be many interesting stories to tell…

Catching up with my dad and stepmum for coffee (in Bayards, of course!), and walking around the town, getting ideas and inspiration for my next book.

I’m a woman of simple tastes – it has to be the Somerset Brie and onion marmalade sandwich.

What’s not to love? The history, the views, the boats, the river, the people…it’s a beautiful place to be.



Nicky Dolphin has been at Bayards Cove Inn since 2015, and is a much loved and popular part of the team. She is our head barista.

Working in this lovely historical building is great and I think over the past five years, and got to known every tiny part of it. Working with a great team, making a shed load of friends and our loyal customers also make Bayards Cove Inn a very special place to be.

Well I like meeting with friends grabbing a coffee and having a good old natter! There are so many great places to choose from in and around the town.

Definitely the Chefs soup of the day is my favourite and I love the cauliflower cheese soup with toasted sourdough delish!

I love everything about Dartmouth – its history, the great places to eat, the fabulous views and all the different pubs!



Sharkey has been at Bayards Cove Inn for four years and loves to cook, whether it’s for work of for pleasure. He also likes nothing better than building a rapport with local suppliers as he’s a huge advocate of sourcing food from as close to Dartmouth as possible. 

I love a rare steak, or the crab tian, which is crab avocado and lime, mixed together. It works as a perfect starter or light lunch, served with a simple salad. I’m a huge fan of local sourcing, and trying different things at home. Working with local suppliers is the only way, and you build up such a great rapport with them.

I’ve lived her for 11 years and we have a daughter who loves going out on her scooter.

It’s a lovely place to live and everyone is so friendly.

I enjoy walking up to the castle – everyone here loves that – but its great place to spend time. 

I cook! I love it. I used to work as front of house in Dartmouth, before I came to Bayards Cove Inn, but I could never go back to that.

Pottering about in the garden is another favourite way to spend my spare time. I grow what I can in abundance like tomatoes, chilies, herbs and lavender.

Gemma Caple


Nigel Estlick

Front of House

Josh Mold

Restaurant Manager