Chef Spotlight | Martin O'Brien of Crab Shed Salcombe
Crab Shed Salcombe offers delicious fresh, locally sourced seafood in a relaxed, quayside spot in the heart of Salcombe. In this month's spotlight we're talking to Crab Shed's Head Chef, Martin O'Brien.
Crab Shed fresh fish and shellfish - including the world famous Salcombe brown crab - are sourced directly from the fishermen who land their sustainable catches on the Fish Quay in Salcombe.
The recently refurbished restaurant's light and bright decor creates a relaxed dining experience. In good weather, the outside deck overlooking the Salcombe Estuary is the perfect spot to dine al fresco.
At Crab Shed they cook and 100% hand pick the top quality local brown crabs landed there. The team of chefs then create delicious dishes including the ultimate Salcombe Crab Sandwich, Dressed Salcombe Crab, Crab Shed Bouillabaisse, whole Salcombe Cracked Crab and more.
We asked Head Chef, Martin, about his career and how he ended up at Crab Shed.
About Martin
I started as a trainee chef on my 17th birthday at Harvey Nichols Knightsbridge, London, working for Chef David Massey. I have now been a chef for over 20 years and love it.
Many of the restaurants and pubs I have worked in have served modern British cuisine and it was whilst I was the Head Chef of a pub in London called the Sun of Camberwell, that I met my long term partner. Situated behind Kings College Hospital, she was working there as a nurse.
As the years passed my partner's Dad, who had lived in Devon for over 35 years, suggested we should move out of London and come down to Devon. This we duly did and we have never looked back. I now live in Abbotskerswell with my partner and two wonderful children and have worked at the Crab Shed for the past four and a half years.
What's your most treasured or earliest food memory?
My most treasured or earliest food memory would be eating a delicious aged steak from the butchers.
What three words sum up your cooking style?
Simplicity, hearty and well balanced.
Career highlights so far?
My previous career highlight was winning the Best New Local Restaurant in Timeout as my first Head Chef job at the Exhibition Room in Crystal Palace. This was then beaten last year when we won the Best Restaurant in Devon at the Food Drink Devon Awards for Crab Shed Salcombe.
What is your favourite seasonal ingredient?
That would be Grouse. I love game and love to serve it with bread sauce, game chips and red wine sauce.
What does sustainability mean to you?
Sustainability means everything involved is managed well, fed properly and has had a good and natural lifestyle.
What is your favourite dish on the Crab Shed menu?
My favourite is our Fruits de Mer. I love cooking our Fruits de Mer as it represents everything about the Crab Shed; delicious local seafood served at its best.
Which chef do you admire most?
My most admired chef would have to be Gordon Ramsey.
What's always in your fridge at home?
A must in my fridge is butter.
Tell us your favourite drink?
My favourite Drink is a delicious glass of New Zealand Sauvignon Blanc and it must be New Zealand.
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In 2025 the Crab Shed Salcombe won the Food Drink Devon’s Award for the Best Restaurant in Devon for 2025/26.