As the summer holidays draw to a close, we find ourselves knocking on the door of Autumn. South Devon...
When our locally-based team had the idea of producing an ebook to showcase South Devon’s wonderful food and drink, we wondered whether we should broaden our focus beyond the borders of our little region.
But as soon as we began comparing notes on our favourite eateries and food and drink brands, we realised that the size of our local area wouldn’t present a problem at all: the scale and variety of South Devon’s food economy turned out to be much greater than we could have imagined.
In fact, our biggest challenge would be to squeeze the essence of South Devon’s delicious food and drink into one manageable serving!
From the award-winning wines and creamy cheeses produced at Sharpham to the wholesome vegan soups and sauces made by Tideford Organics, there are inspiring stories behind every successful South Devon brand. Some companies, like Riverford Organic Farmers and the Well Hung Meat Company, started as one-person operations and have become major national suppliers of high-quality, ethically-sourced produce. Others fill a unique niche, like the South Devon Chilli Farm, which counts TV’s Jamie Oliver amongst its fans.
And let’s not forget the fantastic cafés and restaurants that make South Devon such a favourite with foodies. With locally-based chefs such as Mitch Tonks and Jane Baxter, both of whom have contributed to our cookbook, and stylish waterside restaurants like Dick and Wills, who also provided us with three delicious recipes, South Devon offers something for everyone – whatever the time of day, and whatever the occasion.
To give you a fuller flavour of the contents of our cookbook, we’ve picked out three heavenly highlights in the form of locally-sourced recipes for breakfast lunch and dinner. Remember, this is just a starter – get the full cookbook here.
Figs are great cut into wedges and added to salads, or stuffed with ricotta and wrapped in an air-dried ham before roasting until soft and the ham crispy. Or try this baked version. Great on its own for breakfast with a dollop of thick yoghurt and granola too if you like.
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Make the best of our fresh crab, it is after all the best in the world and it’s not as expensive as the more elite shellfish. You can use any number of herbs and flavours mixed in with the meat but the olive oil and lemon are a must – one sets the other off.
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We hope these three heavenly highlights have whetted your appetite for delicious South Devon-sourced meals. Download your copy of the South Devon Cookbook for a whole week’s worth of irresistible recipes.