Our restaurant has one of the best views in Salcombe over looking the sea and our menu has been designed by seafood expert Mitch Tonks, making our restaurant a memorable experience.

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

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MenusOur menu's have been designed by Mitch Tonks, utilising some of the best local produce available

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Local Produce

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

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Fish Friday

Fish FridayThe last Friday in each month we hold Fish Friday. An excellent opportunity to sample 5 dishes and 5 wines over lunch

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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

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RecipesRecipes prepared for you by our head chef Stuart Downie. Make them at home or visit our restaurant to try them for yourself

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Close Minimise


Butternut squash, Roquefort, walnuts and Beetroot salad

Serves four

  • 1 butternut squash
  • 100g butter
  • 2 sprigs of thyme
  • 1 glove of garlic
  • 150g of crumbled Roquefort
  • 100g of walnuts
  • 200g of sugar
  • 200g of water
  • 2 tbsp of pumpkin seeds
  • I packet of cooked Beetroot season and cut into wedges
  • Rocket leaves
  • Fried sage leaves


Peel, de-seed, and trim the butternut squash . Leave aside some trimmings to make a puree. Dice remaining squash into large squares. Drizzle them with olive oil, add the thyme and garlic and roast in the oven approx 40 mins at 180C until soft and golden.

Melt the butter in a pan and add the butternut squash trimmings and sauté with a little water and simmer until soft. Blend the purée and pass through a fine sieve, season and set aside.

In a large saucepan, add the water, sugar, walnuts and a tbsp of salt and bring to the boil for 2 minutes. Strain the walnuts removing the liquid. Then deep fry the walnuts for 2-3 minutes until golden ( once they have cooled they will be shiny and crispy). Drop the sage leaves briefly in to the oil and fry until golden and crispy.

To assemble: Add the butternut squash purée to the plate and swipe across the plate with the back of the spoon. Evenly distribute the roasted diced squash and beetroot and crumble the Roquefort across the plate. Sprinkle over the walnuts, pumpkin seeds, sage leaves and rocket. Dress the salad with a good olive oil and balsamic vinegar.

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