Dessert

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

Salcombe Crab
18 Mar 2018

I had two live crabs to do up the other day and these are just delicious. I’ve always been a big crab fan and then getting live crabs coming out fro... Read more

Wild foods make for the perfect Hake dish
18 Mar 2018

I love going out on wild food foraging, going out, taking Rosie out.  We go out for a walk and then we go along our local lanes and its coming to the... Read more

Breakfast
18 Mar 2018

Breakfast is the most important meal in the hotel.  We have an amazing sausage.  I spoke to Alex, our butcher and said look, mate, I just want a dec... Read more

Dessert
16 Mar 2018

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... Read more

South Sands Hotel & Restaurant, Bolt Head, Salcombe, TQ8 8LL
01548 845900

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