Displaying 51 - 60 of 103

BBQ Warm Spiced Close Wool Lamb Cutlet and Salcombe Crab Raita

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A light and seasonally delicious recipe. Serves 4
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Cauliflower, Celeriac & Almond Soup

This subtly nutty soup is a great starter or light lunch.  Serves 4
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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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Watermelon Heaven by Sea Arch

A delicious non-alcoholic watermelon cocktail
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Scotch Eggs by Eversfield Organic

The scotch egg is back in fine foodie fashion in a BIG way. These beauties are as big as your fist and still runny within. Serve slightly warm and tuck in. Click here to buy the ingredients. (oops you've got yolk on your chin) Makes 5 Cooking time: 20 mins plus 15 mins prep
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Chocolate and Beetroot Brownie

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.
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Pan fried salmon fillet lemon butter, pea and mint risotto

 Head Chef, Adam Little shares one of his favourite recipes.
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‘The Devon Bramble’ 

This classic has been reinvented with Salcombe Gin ‘Rosé Sainte Marie’ to create a truly exceptional cocktail.
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