Don't Mind! This site uses cookies and by using the site you are consenting to this. Find out why we are using cookies here >.
Our restaurant has one of the best views in Salcombe over looking the sea. We specialise in seafood and use the freshest ingredients sourced locally where possible

Beachside Restaurant

Beachside RestaurantThe most stunning view overlooking the estuary coupled with expertly cooked fresh local seafood, it doesn't get much better then this

Read More ~


Local Produce

Local ProduceWe have a wealth of high quality local produce that we take advantage of in the restaurant

Read More ~



RecipesDelicious recipes from our beachside restaurant. Make them at home or visit our restaurant to try them for yourself

Read More ~


Book a room Book a table


BarA fine selection of high quality spirits, cocktails and wines are available from the bar to be enjoyed at the bar, in your room, in the restaurant or on the sun terrace

Read More ~


ArticlesArticles and news from The Beachside Restaurant in Salcombe

Read More ~


Close Minimise


September 2013

South Sands Beachside Restaurant hosted a Costal Forage led by expert Devon Forager David Harrison and Michelin-starred Chef Simon Hulstone and a surprise bug cookery demo by Peter Gorton. Chefs also enjoyed a delicious barbeque cooked by our Head Chef Stuart Downie show casing local fish and meat. The Chefs' Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers.

Expert forager David Harrison led top chefs and catering students for South Devon College around the stunning South Sands cove, rocks and costal scrubland.  As the various edible plants and weeds were discovered, chef Simon Hulstone showed fellow chefs the best way to incorporate sea plantain, samphire, wild carrot and mallow into their restaurant menus. 

The fantastic Peter Gorton then performed an impressive bug cookery demo of Thai-style meal worm risotto with a good helping of personality and humour, then garnished with samphire.

Chefs munched on meal worms, crunched crickets and lunched on locusts in the great tasting risotto cooked in the demo to around 50 top Devon Food Heroes.  The Chefs' Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation. 

Facebook Twitter Close