This Months Recipes

Serves 4/6 as a light lunch or teatime treat!

A spiced winter warmer created using Papillon Gin. 

Elevate your ‘Start Point & Tonic’ experience with this unique liquid garnish that has been handcrafted with red grapefruit, coastal botanicals and Cornish sea salt to encapsulate the essence of the sea.  Simply pour one large measure of Salcombe Gin ‘Start Point’ over plenty of ice, add three...

Valentines Sharing Sirloin with Griddled Aubergine, Crumbled Medita & Pomegranate

Serves 4 

A recipe by Elly Wentworth, Head Chef at The Angel in Dartmouth. Elly Wentworth has been using Curtis to supply The Angel in Dartmouth (A Food Drink Devon Member) for the last two and a half years. She says that the quality of his venison is impeccable and loves the way that he always delivers in...

The ultimate ‘New London Light & Light’ is best served in a high ball glass, with plenty of ice and one large measure of NLL to three parts premium light tonic water. Garnished with a slice of orange and a sage leaf to deliciously highlight NLL’s zesty citrus, green herbaceous notes and piney...

A great twist on a classic drink from Devon Rum Company

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.

Alcohol-free doesn’t have to be dull. This non-alcoholic ‘K N Sour’ puts NLL’s complex spectrum of flavour and thirst-quenching zest on full display.