Win lunch for two at our beachside restaurant!

Try your hand at our chef Stuart’s simple yet stunning Salcombe Crab Linguine recipe below and post a photo of your creation to our Facebook page: www.facebook.com/southsands

We’ll then share the best ones on our timeline and choose our favourite. 

The lucky winner will enjoy lunch for two, on us!

Crab Linguine - Serves Four

Ingredients

• 400g linguine pasta

• 4 tbsp extra-virgin olive oil

• 1 red chilli , deseeded and chopped

• 2 garlic cloves , finely chopped

• 1 whole cooked crab , picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat

• small splash, about 5 tbsp, white wine

• ½ lemon

• Big handful flat-leaf parsley leaves, finely chopped

Cooking Instructions

1. Heat the oil in a large frying pan , add the garlic and chilli for 2–3 minutes, add the white wine. Simmer. Remove from the heat and add the brown crabmeat and mix well.

2. When the pasta is ready drain it and add it to the sauce.

3. Off the heat, add the white crabmeat and parsley to the pasta. Stir well and season with salt and cracked pepper and add a squeeze of lemon. Serve and drizzle with olive oil.

4. Take your best photo and upload it to our Facebook Page.

5. Eat!

It was great to see The Anchor Inn Ugborough finally open and welcoming guests to look around the re opened pub & restaurant with bedrooms. The Anchor has just been restored by the team from South Sands after being closed for more than 2 years. 

Here's a video shot during the open evening. The Anchor is now fully open and accepting bookings for the restaurant  and the bedrooms.

Check out their website here >

If you thought rural village pubs were invariably small, dark and low-beamed, there’s a surprise waiting at The Dartmoor Union in the idyllic village of Holbeton, Devon. It’s a lovely old building with traditional features, sure, but thanks to a recent revamp it also has bags of space and light, a long bar and huge leather sofas that could easily seat a big group round the fire on a lively night out. The building once housed a micro-brewery; and the makeover was completed last summer by the team behind the South Sands Hotel in Salcombe.

Towards the back of the pub is a smaller, quieter restaurant and it’s here that chef Martin Parsons, who trained with Peter Gorton, serves up straightforward but superior pub classics, reasonably-priced and decidedly hearty. Start with a generous helping of smooth smoked mackerel pâté with beetroot dressing and salad, and a deep bowl filled with crunchy fried whitebait served with a delicate Thai chilli dipping sauce. The 8oz rump steak is beautifully cooked and just-rosy in the middle, proving a filling course with chunky hand cut chips, garlic mayonnaise, tomato and mushroom. Roast chicken breast, sliced thickly and served on a soft, rich, sweetcorn risotto was serious comfort food. Wines are appealing too, from the excellent Jeio prosecco, served by the glass at £4.50, to the Argento malbec red (£4 a glass/£23.50) – the perfect partner for that steak.

Desserts include a cool, refreshing crème caramel with poached pears and vanilla ice cream.

The Dartmoor Union clearly attracts plenty of locals who enjoy the excellent wine list as well as beers in that large, friendly bar, but foodies also travel from further afield for exceptional pub food. Plenty of happy unions here. SA

Check out The Dartmoor Union

Source: Food Mag