This Months Recipes

Displaying 11 - 20 of 33

Crab Rarebit

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

Recipe by Papillon Gin
A spiced winter warmer created using Papillon Gin. 
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Salcombe Seamist

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...
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Eversfield Organic's Sharing Sirloin Steak with Aubergine & Medita

Valentines Sharing Sirloin with Griddled Aubergine, Crumbled Medita & Pomegranate
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Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus

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...
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New London Light & Light

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...
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Dirty Mojito

A great twist on a classic drink from Devon Rum Company
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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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‘K N Sour’

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. 
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