Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? You can use any of our lovely locally-caught white fish in this recipe. Serves 4.

Cooked with a herby, cheesy, bacon-studded stuffing and served with home-made gravy, this classic beef roast is a guaranteed crowd-pleaser! Serves 4-6.

This quick and easy recipe makes a light, luxurious supper – it’s also really good served as a starter. Different seasonal salad leaves will add interest (try chicory or curly endive). Serves 4.

Delicious pan-seared scallops atop rich, cheesy risotto with a brown-butter drizzle – serve with a crisp green salad or sauteed greens of your choice. Serves 4.

Although ‘tartine’ is just a fancy way of saying ‘open sandwich’, they’re definitely a lot posher than the average sarnie! We like to serve these as a starter, or cut them into smaller pieces as part of a finger-food buffet. Serves 4.

Treat yourself to a sloe gin fizz, made with our own Greendale sloe gin. Add lemon juice, sparkling water and then garnish with a lemon slice and a blackberries, Cheers! 

This easy starter is a riff on a much-loved classic, and simply swaps prawns for hard-boiled eggs (handy if you need to accommodate one or two vegetarians at a mainly meat-eating gathering, though it’s worth checking your Worcestershire Sauce is vegetarian). Serves 2.

This Pumpkin Spiced Rum Latte is a smooth, creamy treat, blending spiced pumpkin rum with milk or cream and maple syrup, perfect for cozy evenings or autumn celebrations.

This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed. Makes approximately 16-18 canapés

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

Great to look at and even better to eat, these special little pies make a spectacular starter - definitely a worthy vehicle for our wonderful, locally-caught scallops! Makes 4 pies.

Delicious lemon sole is plentiful in Westcountry waters, making it a good, sustainable choice. Baked whole with delicious crab butter, and served with a creamy sauce, we think it looks brilliant (and tastes even better!). Serves 2

A cozy, fall-inspired cocktail featuring spiced pumpkin rum, apple cider, and a hint of citrus, garnished with a slice of apple or orange twist.

There's never a bad time to enjoy a refreshing mojito, and while the classic version is always a favourite, we’re especially fond of adding a gin twist. The raspberry gin mojito is packed with flavour, made with Torbay Gin’s blood orange and raspberry-infused gin.

A traditional Italian dish, tweaked slightly for early spring! More than just a very tasty way to use up stale bread, this flexible recipe will happily accommodate whatever soft herbs and nuts you have to hand, so feel free to experiment. Serves 4.

Our responsibly-fished (and locally caught) Hake pairs perfectly with the vibrant wild garlic that flourishes in the Devon hedgerows! Serve this dish with your favourite green veg alongside – we like peas or quickly steamed spring greens. Serves 2.

Crunchy, chocolatey and incredibly moreish, these Italian-style biscuits make a great gift – they also keep well, so can be baked ahead if needed. Makes 20 biscotti.