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Introducing the famous Brixham Squid


Our local seafood hero is the Brixham Squid. It’s actually cuttlefish which is bountiful at this time of year and landed in huge quantities in Brixham.

At present the majority is exported to Asia. It’s really delicious and we plan to include it regularly on our menu.

Credit for the amazing design goes to Flossie and Jim.


I found the following recipe from the BBC food website

Preparing cuttlefish can be a messy business. However, once that’s out of the way this is a very easy recipe. It makes the most of this often overlooked seafood.



  1. Firstly clean the cuttlefish and remove the cuttle bone and tentacles. Trim the tentacles and set aside. Remove the black ink sack and the skin and reserve.

  2. Then add a little oil to a hot pan and gently fry the onions, chilli and sage. Add the reserved skin of the cuttlefish and the wine. Simmer until the volume of liquid is reduced by half. Take out the skin and set aside.

  3. Once you have done this cut the cuttlefish into very fine strips (julienne) and add to the sauce.

  4. Next add a tablespoon of ink to the sauce, stir and add a little more, if necessary, until you are happy with the colour and flavour. Cook for an hour over a low heat.

  5. In the meantime, bring 1.25 litres/2 pints water to the boil, add the olive oil and polenta and cook until soft. Take the sauce off the heat and add the chopped parsley, bergamot juice and zest.

  6. Finally to serve, spoon the polenta in the centre of serving plates and top with the cuttlefish. Dot some sauce around the plate and garnish with the chopped red chilli, lemon zest and the flesh from the bergamot.

Food Trends for 2017

Food trends for 2017

Poke – this is an Hawaiian fish salad, it’ll fit perfectly with our fishy orientated summer menu. I have offered to pop over to Hawaii to research this thoroughly.

Vegan food – we have notice vegan food growing in popularity over the past 12 months and it looks as if this is set to continue. We always have a vegan pizza on our menu, we often have a vegan pasta and salad too. If you have any specific requirements have a chat with one of our staff and we will do our absolute best to accommodate you. Oh I almost forgot pudding, we have 3 flavours of vegan ice cream and at least one of our cakes is always vegan so no need for anyone to miss out.

Cauliflower – there’s a lot more to cauliflower than cauliflower cheese, it a blank canvas and makes a great alternative to rice or mashed instead of potatos. Roasted cauliflower with indian spices is just delicious and even die hard meat eater won’t feel short changes when presented with this as an option.

Plckling, fermenting and gardening – We love pickles as an accompaniment to our salads but we’ll be experimenting with bringing them to the forefront, pickled fennel and radishes are quite mouth watering. Pickled gerkins elevate our toasted brisket sandwiches to a new level. We have some wonderful pickled cherries which’ll be making an appearance on our specials board someday soon.

Yogurts – We love yogurt and it makes frequent appearances on our breakfast menu. We have served it with pancakes, waffles and French toast and topped granola with it. But it’s not just for breakfast, it’s often a dressing on our Sunday lunch menu, dressing slow cooked lamb with pomegranate molasses and pomegranate seeds. On our middle eastern night it was both a side dish to the tagines mixed with mint and cucumber and an accompaniment to our lemon almond cake when mixed with honey.

Alternative proteins – from main course alternatives such as tofu, to snack foods like roasted chickpeas our proteins are a make over. We’ll be looking to include these options in our menu over the next 12 months. I am not sure that we’re quite ready to embrace the trend for using insects in our cooking but watch this space…….
Minimising food waste – we are actively involved with the Real Junk Food Project which is looking to set up a group in Torbay which will seek to divert food waste from supermarkets and other sources and turn it into delicious meals which will be served at pay what you like pop ups around the area.

Reducing sugar in our food – this is one we are really struggling with, we love our cakes and syrup in our coffee and giving this up is really tricky. We believe that a little bit of what you like does you good but we read about food a lot and will keep a keen eye on developments in this area.

Burns Night

Burns night

25th January sees Scots all over the world celebrating the birthday of Robbie Burns. We celebrated a few days late on 28th January and what a fantastic night it was. We fully embraced the traditional with our menu


Scottish smoked salmon and Scotch soda bread

Cullen Skink or Leek and Potato soup

Haggis with neeps and tatties

Cranachan or Whisky bread and butter pudding

Oatcakes and Scottish cheddar



The fabulous Alan Henderson looked as amazing as ever in his full regalia. He piped in the Haggis, addressed the haggis and toasted the lassies in dramatic knife waving style.

Kate filled us all in on the life and times of Robbie Burns with her Immortal Memory.  He was a scoundrel who had a habit of falling with the ladies and getting their servants pregnant. He did it so often it’s a wonder he had time to write any poetry.

Once the formalities were out of the way the Lucy Lastic Band struck up and we danced and danced and danced. The very patient caller coped admirably with our many left feet, lack of space and poor attention spans. It was a wonderful sight to behold.

Between the sets of dancing Alan whipped out his pipes and we had some more tunes then we all sang Flower of Scotland, a rousing rendition with had us all ready to go into battle, or back to the dance floor.

We forgot to round the night off with Auld Lang Syne which is apparently not just for New Years Eve but for Burns Night too. We will be sure to rectify this situation next year.


Here are some very very badly filmed and poorly lit videos of the night