Recipes

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, Head Chef at The White Hart on the Dartington Estate.

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

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. 

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

The benefits of a plant-based lifestyle for humans and the environment are recognised across the globe with various activities. 

Salcombe Dairy have been busy elves in the kitchen and have created some decadent chocolate truffles using their global award-winning chocolate Evening Star Christmas Pudding. 

Vanilla and Chocolate Chip cookies with a gooey Nutella middle!

Salcombe Dairy has been busy in the kitchen whipping up a delicious Apple Tarte Tatin which is best served with their Madagascan Vanilla.

Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs. 

A lovely light summer salad using the best of British smoked salmon or trout and seasonal asparagus.

A delicious dessert recipe for ginger sponge pudding with toffee sauce & caramelised apples

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.

This recipe was provided by Atlantic Spirit Gin. Clotted cream is an indulgent and beautiful delicacy from the west country.

A delicious recipe for truly treats rhubarb & custard muffins

Recreate Salcombe Dairy's simple, but moreish, Affogato at home.