This Months Recipes

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

Nat Tallents' Chocolate & Beetroot Brownies - a wintery twist on an old-time favourite! The full dessert (pictured) is available to try at The Box Kitchen & Bar, post lockdown.

A delicious non-alcoholic watermelon cocktail

Elevate out your mixology skills and shake things up with this delicious aperitif, ‘Shore Elevation’. This is the perfect cocktail for impressing guests or for when you want to treat yourself to something extra special.  ‘New London Light’ is paired with a sweet sage and lemon sherbet, balanced...

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...

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...

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

Makes 20 small and delicious festive sausage rolls. Recipe by Devon Cookery School.

Valentines Sharing Sirloin with Griddled Aubergine, Crumbled Medita & Pomegranate

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.