Recipes

There is nothing more satisfying than picking a whole crab yourself, and it is really not that hard to do.

An Italian classic cocktail reinvented with Salcombe Gin 'Start Point', Rosehip cup, Somerset vermouth and a splash of grapefruit juice for a bittersweet finish.

A delicious Treacle Tart recipe created by Head Chef Adam Little

Here is one of Head Chef, Adam Little's favourite Christmas recipes for Beef Wellington with dauphinoise potatoes, glazed parsnips and bacon and sprout salad with walnut dressing – perfect as an alternative to roast turkey on Christmas Day.

These spicy Harissa lamb scotch eggs make a brilliant starter served warm with a peppery salad and a choice of harissa mayo and a herby lemon and garlic mayo. You can also make mini ones  by using 10 quails eggs instead of the 4 normal eggs.

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...

Here is one of, Exeter Golf and Country Club and Wear Park Restaurant, Head Chef Adam Little's favourite Christmas dessert recipes for Christmas pudding fritters, brandy cream with cranberry and orange compote.

Serves 4

These sausages have the ultimate meat-like texture, which lots of new vegans miss. Perfect for all seasons too as they can be added to casseroles & even cooked on BBQ’s!  

Sweet, jammy tomato in a crispy fried shell... Need we say more? Homemade fried green tomatoes are an absolute treat and super simple to make. Dunked into a spicy salsa or fresh sour cream & chive dip, these are the perfect nibbles to kick off your Southern BBQ feast!