From plough to plate - watch Salutation's Tom Williams-Hawkes prepare the best Devon beef
Watch Co-owner and Head Chef of The Salutation, Tom Williams-Hawkes prepare two meals using the very best of Devon's produce. The beef is sourced five miles away from the restaurant, raised by family-run specialist farm shop, Greendale Farm.
Jacob's ladder ravioli with savoy cabbage, celeriac and Madeira cream sauce.
Beef sirloin with heritage carrots, carrot puree, carrot crumb, onion confit, baby onions and red wine sauce.
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