Devon’s bakeries reflect the county’s rich food heritage, traditional skills and exceptional local produce. Many bakeries are independent, family-run businesses, making bread and savouries in small batches with quality ingredients, including local flour, butter, milk, eggs, cheese and seasonal produce.
As well as these individual producers, Devon's farm shops and delis often make bread, savoury treats, cakes and pastries in their own kitchens and are worth checking out next time you visit.
Thanks to Thea Warren, Head Chef at The Cary Arms & Spa, for this coastal inspired Scotch Egg, served with a Lemon Mayonnaise and a Peashoot Salad.
A delicious dish made with sweet scallops from Brixham, baked in their shells with garlic, Parmesan breadcrumbs, herbs and a secret ingredient...
Thanks to Damien Spink at Greyhound Country Inn, Honiton for this delicious way to cook Creedy Carver Duck Breast, one of his favourite local ingredients.
Scones flavoured with fresh, rich and crumbly Sharpham Rustic Chives & Garlic are deeply savoury and delicious, especially straight from the oven served with butter and a rich chutney, and a steaming bowl of soup.
This mouth-watering Thai cured monkfish is the perfect starter to kickstart your dinner in the perfect style. With pickled ginger, cucumber, coriander and a squid ink cracker it’s delicious, light and aesthetically stunning on the plate.
Similar to a Lancashire Hotpot, which is traditionally made with mutton, this lamb hotpot is a great example of how cheaper cuts of lamb (scrag end & neck) can deliver the best flavoursome dishes when cooked slowly with a few key ingredients and real stock.
Treat the family to this seductively tender roast leg of lamb from Ashburton Cookery School founder Stella West-Harling MBE
This delightful ‘Seabird’ cocktail which features Salcombe Gin's multi-award winning flagship gin ‘Start Point’, is the perfect option for two.
'I’m a massive pasta lover and this a great one to make at home with the kids. I also use this recipe in my restaurant for tagliatetelle, raviolis and tortellinis'. Adam Page, former Head Chef at The White Hart on the Dartington Estate.
