Sep 02

Recipe: Creedy Carver Duck Breast

Published by: Greyhound Country Inn

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.

Jun 24

Cheese scones with Rustic Chives & Garlic

Published by: Sharpham Cheese

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.

Mar 09

Thai Cured Monkfish

Published by: The Church House Inn

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. 

Feb 29

Lamb Hotpot

Published by: The Pure Stock Co.

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.

Mar 20

Recipe: Slow Cooked Lamb

Published by: Ashburton Cookery School & Chefs Academy

Treat the family to this seductively tender roast leg of lamb from Ashburton Cookery School founder Stella West-Harling MBE

Jan 31

Recipe: Salcombe Gin ‘Seabird’ Cocktail

Published by: Salcombe Distilling Company

This delightful ‘Seabird’ cocktail which features Salcombe Gin's multi-award winning flagship gin ‘Start Point’, is the perfect option for two.

Jan 06

Recipe: Adam Page's Pasta

Published by: The White Hart, Dartington

'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.

Sep 26

Devonia Spring Water’s South Devon ‘Southside’ cocktail

Published by: Devonia Spring Water

A little Devonshire twist on a Rum Southside cocktail, enjoy this delicious drink made with fabulous local rum and sparkling spring water.

Mar 31

Decadent Chocolate & Cherry Hot Cross Buns

Published by: The Postal Pantry Co

After seeing lots of new variations of the traditional hot cross bun hit the market this year, The Postal Pantry Co. thought they’d have a go creating their own flavour combination. 

Nov 04

Hannah’s In-Shell Roasted Scallops with a Parmesan Crust

Published by: Embankment Bistro

Created by Hannah Black is Head Chef of Platform 1, Dartmouth, a Champagne Bar and Seafood Restaurant.