Recipe: Smoked Haddock & Seaweed Scotch Egg with Samphire
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.
Devon's lush pastures, mild climate and long dairying tradition make it one of England's finest counties for artisan cheese.
Devon cheesemakers
From crumbly aged cheddars to soft, bloomy rinds and bold blues, Devon's independent cheesemakers draw on generations of craft knowledge and some of the richest milk in the country to produce cheeses that are deeply rooted in the land. Our specialist cheesemongers also often age and mature cheeses themselves - a craft called affinage - to create exciting new versions of local cheeses for their counters.
Have more questions about Devon cheese making?
The character of Devon cheeses
Whether made on small family farms or in dedicated creameries, Devon cheeses carry a character you simply can't replicate at scale; shaped by the seasons, the soil and the skill of the people who make them. Many of the producers you'll find here sell direct at local food festivals and farmers' markets or online, and supply local delis, restaurants and markets across the south west.
Explore our guide to Devon's cheesemakers and discover the stories, techniques and flavours behind some of Britain's most distinctive dairy produce. Available to buy at the region's Farm shops, local food markets and Delicatessans.
More cheese stories
Cheese making is a flourishing art with many fantastic Devon makers leading the way.
Dan Kavanagh's Baked Brixham Scallops
A delicious dish made with sweet scallops from Brixham, baked in their shells with garlic, Parmesan breadcrumbs, herbs and a secret ingredient...
Recipe: Creedy Carver Duck Breast
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.
Cheese scones with Rustic Chives & Garlic
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.
Thai Cured Monkfish
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.
Lamb Hotpot
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.
Recipe: Slow Cooked Lamb
Treat the family to this seductively tender roast leg of lamb from Ashburton Cookery School founder Stella West-Harling MBE
Recipe: Salcombe Gin ‘Seabird’ Cocktail
This delightful ‘Seabird’ cocktail which features Salcombe Gin's multi-award winning flagship gin ‘Start Point’, is the perfect option for two.
Recipe: Adam Page's Pasta
'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.