Our head chef Danny rustles up a simple pasta dish for you to try at home

Bogdan Nicoricci, or Danny as he is known, joined Bayards Cove Inn five years ago and since then has developed a menu that is as pleasing as it is delicious, ticking all the boxes for vegans, vegetarians and meat lovers, with a strong nod towards fresh fish, and 70 per cent of the menu available as a gluten free option.

He’s an advocate of using the freshest, most locally sourced ingredients possible, and his dishes are bursting with flavour, whether its a Devon ribeye steak, or his immensely popular vegan Asian style marinated tempeh and sesame noodles.

Such is Danny’s love of cooking that on his days off, when he’s not exploring the South West Coast Path, paddle boarding or cycling with his fiancé Janina, he can be found in his kitchen, experimenting with ingredients.

“It is a lovely way to relax, when there’s no pressure. We love to cook with pasta, because with just a couple of extra ingredients you can create something really fantastic. Sometimes, we’ll go to the cupboard, and see what we can find and create with that, and that’s how we invented our kipper and mackerel dish,” he says.

Here’s how to re-create a dish that you won’t find on Bayards menu, but is just as delicious, and very easy to make.

The beauty of this dish is that you can add the quantities you want and adapt to suit your taste, so these are just guidelines.

Mackerel and smoked kippers in tomato sauce with pasta

Serves 2

1 tin of mackerel in tomato sauce

1 tin of smoked kippers in tomato sauce

2 tbsp of capers

1 tin of chopped tomatoes

1 onion

2 fresh garlic cloves

Bay leaf (my grandparents had a bay tree in the garden and we always added a bay leaf to our cooking)

150g Linguini pasta or spaghetti

Balsamic vinegar


1 tbsp Olive oil 

  1. Cook the pasta (about 150g).
  2. In a separate frying pan, fry the garlic and onion in the olive oil.
  3. Add the capers, smoked kippers and mackerel and break down a little
  4. Add the chopped tomatoes
  5. Stir in balsamic vinegar to taste – about a 100ml
  6. Add in sugar to taste – about a teaspoon.
  7. If you have chillies, throw in a chopped one as well.
  8. Add a spoon of cream of natural yoghurt
  9. Pour over cooked pasta.