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, former 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.