I wanted to try and incorporate the sea and the elements and the saltiness, and try and bring in what South Sands is about but on a dessert. And its quite difficult to think about how we can get the saltiness coming through rather than just do your normal salted caramel. So we came up with a sea-salt granite and then got some sea water pearls, and we tried some seaweed and I wanted to take that dish to slightly a different level so that we could add that element of sweetness in so we did a lemon curd and we added a lemon ice cream. Its so refreshing, and then to tie in again why I love this Salcombe area is that we’ve got some amazing gin. We’ve got a local gin distillery at Salcombe so we made a gin soup. We start with a thick and viscous stock syrup and then we finish it with our local Salcombe gin and it just adds that really nice punchiness coming through to the dessert. Its a great palate cleanser towards the end of a really nice meal. You get something and you go wow.
Its one of those unusual dishes that I guarantee that once you’ve eaten it, you’ve tasted it, you’ll always want to go back to it and try it again