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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ArticlesArticles and news from The Beachside Restaurant in Salcombe

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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


Parsnip velouté 


  • 6 parsnips peeled and roughly chopped
  • 4 cloves of garlic peeled
  • 1 large onion thinly sliced
  • 2 sticks of celery
  • White chicken stock, use a stock cube if you don't have fresh stock
  • 100ml double cream
  • 100g unsalted butter
  • Lug of Olive oil
  • Salt to taste


Cooking Instructions

  1. In a large heavy based sauce pan over a medium heat start to sauté the garlic, celery and onion in olive oil until the onion becomes translucent. 
  2. Add the chopped parsnips and continue to sauté. This will allow the flavours to release. 
  3. Cover with stock and simmer for about half an hour until the parsnips are soft and tender. 4. Blend until smooth adding a little more stock if the velouté is too thick. 
  4. Pass through a fine sieve into a clean sauce pan, add the butter, cream and season with the salt to taste and bring to the boil and serve.


You can garnish your soup with any of the following: 

Pulled ham hock,  duck confit,  poached apples,  curry oil or  truffle oil.

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