This Months Recipes

We had some homegrown raspberries and locally sourced strawberries to utilise, so we made this super simple sponge loaf and topped it with cream and the berries. The outcome was absolutely delicious and it would be wrong of me not to share! The Postal Pantry stocks the sugar, flour, baking powder...

Serves 4 

A classic Mojito. This simple and refreshing cocktail is easy to recreate at home and utterly moreish.

One of Eversfield's favourite January recipes – It’s sweet, sour and super low-carb. The jammy pineapple goes perfectly with the tender strips of organic pork, all coated in a sticky sweet and spicy sauce on a bed of fluffy cauliflower rice. Simple, saucy and super scrummy, this is a wonderful dish...

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.

We make our own Fishcakes at Krispies but here is a recipe that you can make yourself at home. It looks like a lot of work, but they are surprisingly easy to make and what’s more you can make them ahead of time and just cook them on the day. They are especially delicious served a big dollop of...

Salcombe Distlling Co's signature serve featuring Salcombe Rum ‘Whitestrand’, served in an old fashioned glass with plenty of ice and a slice.

Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs. They weigh approximately 1kg and include about 10-13 curved ribs. To prepare the meat for rubbing you will need to remove the membrane; this can seem fiddly but is vital. There are some...

Named after Salcombe Gin’s iconic label and gin pennant; a flag flown by sailors as a symbol of hospitality.