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.

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Beef sirloin with heritage carrots, carrot puree, carrot crumb, onion confit, baby onions and red wine sauce.

Watch the video here

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