We are really pleased to welcome Ben Palmer to the Anchor Inn, Ugborough, South Devon. Ben has joined the team to inject some fresh ideas and touch of class to the kitchen at the Anchor. He has an impressive track record of culinary exploits including 1 & 2 aa rosettes. Taste of the West Gold Award (5 times over). Taste of the West South West Restaurant of the Year, as well as Cornwall Life Chef of the Year and Master Chef the Professionals quarterfinalist.  Cooking has always been a big passion of Ben’s and it’s great to see his enthusiasm in our kitchen.

Over the coming weeks Ben will start to put his mark on the restaurant and we’re sure you’ll be delighted with what he comes up with. We are taking bookings now for the restaurant so please call 01752 690388 or book online at www.anchorinnugborough.co.uk today.

The Anchor Inn Ugborough have now added a traditional Sunday roast to there existing menu. Along side the usual menu you will be able to enjoy a traditional roast with all of the trimmings. 

Lunch is served from 12:00 till 2:30 for the restaurant. The pub is open all day from 11:00 till 23:00 including the sun terrace.

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!