This Months Recipes

Displaying 1 - 10 of 14

Panna Cotta Recipe

Looking for the perfect dessert to create at home for a Summer dinner party? Exeter Golf and Country Club's Pastry Chef, Pinky has shared a recipe for a vanilla and white chocolate panna cotta to serve with raspberries and ice cream, or even a drizzle of salted caramel sauce.
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Salcombe Crab Avocado and Chipotle Bruschetta

Recipe by Pretty Local
We love coming up with recipes using ingredients that be purchased through the website from our local producers. This Crab brushetta is truely wonderful, the chipotle gives it a little punch without overpowering the crab.  
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BBQ Warm Spiced Close Wool Lamb Cutlet and Salcombe Crab Raita

A light and seasonally delicious recipe. Serves 4
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Crab Spaghetti with Lemon Gremolata

A fabulous crab spaghetti recipe from crab specialist Favis of Salcombe Serves 4
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Root vegetable layer bake with leeks, cannellini beans & beetroot

Make the most of winter produce with this warming dish. Serves 4
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Slow Honey-Roast Pork Belly and Winter Vegetables

David Griffen Photography Exeter Golf and Country Club
Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little appears in the new Devon Cook Book which is now available to buy. Here is one of his favourite autumn recipes - Serves 4
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Salcombe Gin's St Clair Cocktail

  In celebration of World Gin Day, Salcombe Gin have launched their St Clair Cocktail. Why not give it a whirl...
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Banana loaf with chocolate orange fudge

This yummy banana loaf made with Edwards Fudge Kitchen, chocolate orange fudge is the perfect Easter treat!
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Salcombe Gin Scallywag

Created by world renowned chef Mark Hix MBE and his team to showcase this exceptional gin, the ‘Scallywag’ marries classic flavours of fresh orange, fennel flowers and samphire combined with a touch of cardamom and pastis to create a cocktail inspired by the South West coastline.
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Charcoal grilled shoulder of Lamb with Rosemary, Garlic & lemon

Recipe by Pretty Local
BBQ season may be a little way off but we think it’s worth firing it up over Easter for this wonderful Lamb Shoulder. This recipe is so simple and lets the flavours speak for themselves. The Lamb is from East Prawle and has grown on the salt laden Cliffs which comes through in the dish.  
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