Seafood restaurants in Devon
Chrissy Harris revisits her old favourite and finds, to her delight, a more grown-up version of Rockfish
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Sue Stoneman dines on expertly cooked local fish and produce at this popular seaside restaurant
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Seafood doesn’t come much more local than this, as Katy Hanley finds out on the shores of the Teign estuary
Read ReviewWhether you’re eating in or out, or perhaps a bit of both, enjoy our selection of festively flavoured products, gifts, menus and events
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This selection of pubs, restaurants and ‘proper’ products all come served with a large dollop of Devon – you won’t find more local than this lovely lot!
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A visit to one of Devon’s many delis and farm shops is always a treat – Chrissy Harris rounds up some great examples
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Here’s a selection of top fish and seafood restaurants, cafés and takeaways from Chrissy Harris.
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On behalf of Food Drink Devon, Martin Hesp discusses the plight of the fishing industry
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The North Devon fishing village of Clovelly allows visitors to step back in time… but not when it comes to the food offering, discovers Su Carroll
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When buying fish, spare a thought for the fishermen who help get it to your plate, says Clare Hunt
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Visit your local fishmonger for the best seasonal and sustainable catch in Devon
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Crab sandwiches on crusty brown bread; mackerel fishing from the sea wall … so many Devon food memories come from the sea
Read FeatureRecipe by Eliot Seabourn-Wren, Chef Patron at The Carlton Hotel in Ilfracombe
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Recipe by Eliot Seabourn-Wren, Chef Patron at The Carlton Hotel in Ilfracombe
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Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon
Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon
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The fennel flavour of this Bay Tree mustard marries perfectly with salmon
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Try this warming and flavoursome recipe from Lewtrenchard Manor’s Head Chef David Brown
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Enjoy this dish prepared with local ingredients from Johnny Varah, Head Chef, The Cridford Inn, Trusham
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Try this flavoursome summer seafood dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn
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Gareth Head, Head Chef at The Crabshell Inn, shares this delicious spring recipe to try at home
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Enjoy this perfect flavour combination with the addition of The Bay Tree’s Beetroot & Horseradish Relish
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This dish fuses British and Asian flavours with tastebud-tingling results!
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Dive into the fresh, herby flavours in this scallop starter
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A dish that’s bursting with flavours
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The perfect dish to get your taste buds tingling
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Jody has upped the sunshine ingredients for this summery recipe
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A quick and easy summer tostada recipe
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Summer flavours abound in this mouthwatering creation straight from the Taste Buds kitchen
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Break out the brioche buns for this healthy burger alternative
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A quick and easy pasta dish packed with flavour and colour
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March is prostate-awareness month – keep healthy with this tasty supper
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A light summery risotto with punchy flavours
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Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner
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Jody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary
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Jody says: “Sea bass has a good skin that crisps nicely when fried”
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Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”
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Recipe by Edgar Rodrigues, Head Chef at the Cottage Hotel in Hope Cove, Devon
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Recipe by Edgar Rodrigues. Head Chef at The Cottage Hotel in Hope Cove, Devon
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Taste Buds talks to the Head Chef at The Crabshell Inn in Kingsbridge
Meet the Chef
Taste Buds talks to the Head Chef at Dukes in Sidmouth about his enthusiasm for his work
Meet the Chef
Taste Buds magazine talks to Josh Martin from The Crab Shack in Teignmouth
Meet the Chef
Taste Buds magazine talks to food writer and chef Mitch Tonks from the Seahorse Restaurant in Dartmouth
Meet the Chef
As the UK’s first caviar farm goes into production in North Devon, Anna Turns discovers how this luxurious delicacy is sustainably produced
Meet the Producer
Jonathan Bailey, founder of The Potted Fish Company, explains why using local, sustainable ingredients is his top priority, writes Stacey Sheppard
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