Spring 2012

11th May
Channel island Sea bass, this weekend we are serving this with our seafood sauce, made from a base of fresh crab meat, we then add some lobster bisque for a deep flavour, then finish with fresh prawns and mussels.


4th May
First of this early season, great looking strawberries!


20th April
The Best hand caught scallpos, caught just off the Brixham coast, The only problem by the time i posted
this picture they were all gone. next time i'll be a bit faster!


18th April
New Wine List coming soon.... By far the best part of my job is rebuilding our wine cellar. For over 18 years we have been hand picking the gems from some of the best uk wine merchants..


15th April
Just-caught fish cooked with skill needs little embellishment!a little extra-virgin olive oil, some butter, salt flakes and lemon. We pan fry most of our fish, giving us the full control to colour the fish and baste as needed. I usually cook fish skin-side down first until it's golden-brown, and flip it over onto the flesh only just at the end to finish it off. Fish cooks very quickly (fillets need only a few minutes), so keep a close eye on it, and it's ideal if you take the fish off the heat just before it's cooked through, because it will continue to cook as it rests.


5th April
Fresh from the 5th generation Hitching's family farm, Picked early in the morning for extra
peppery freshness, works brilliantly in our pesto, and the perfect match for our steaks


5th April
Really excited about the arrival from Saveol region of France! These heritage tomatoes will work
fantastically in our new Tomato Risotto with burnt butter dressing


1st April
Long way to go to pick you our Tomme de Savoie!


27th March
It almost feels like summer is coming! I know i should'nt plant the herbs yet, there will be snow on the ground soon i'm sure. But still what a fantastic start to the year.


1st March
Early and better than ever this year! We always wait for the English! although it wont last for long.