Devonshire's East Devon magazine September October 2018
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The Restaurant Inspector<br />
Visits:<br />
The Pig at Combe<br />
Gittisham<br />
Th eP i g<br />
Gittisham<br />
menu sampled<br />
Appetizer<br />
Piggy bits - crackling, hock<br />
eggs, pork belly and dressings<br />
Starters<br />
Home smoked salmon<br />
Spiced chicken wings<br />
Flaming Creme Brulée<br />
Mains<br />
28 day 8oz sirloin steak<br />
‘Silver Dawn’ fillet of Hake<br />
Pudding<br />
Warm almond sponge with<br />
raspberries and ice cream<br />
Cheeseboard<br />
Wine<br />
Madam L 2010 Gamay<br />
Loire valley, organic.<br />
Charred Florence fennel, BBQ spring<br />
onion, broad beans and capers<br />
A culinary and visual feast<br />
Dining out’s not just about<br />
the food, eating in lovely<br />
surroundings can make for<br />
a memorable occasion. The<br />
Pig at Combe has a surplus of<br />
these, helped tremendously<br />
by the setting. You drive a<br />
¼냃mile up the drive through<br />
parklands and arrive at an<br />
Elizabethan manor house.<br />
A major refurb was carried<br />
out several years ago,<br />
and the result is a dining<br />
James Goulding’s home smoked salmon,<br />
foraged sea veg and <strong>Devon</strong> cider dressing<br />
destination that literally ticks<br />
all the boxes, having been<br />
sensitively implemented,<br />
but with great style.<br />
Their menu includes options<br />
for fish, meat, vegetarian, and<br />
many greens are sourced<br />
from their kitchen gardens.<br />
The food eaten was lovely,<br />
and the surroundings are<br />
sublime truly. The Pig’s a<br />
great dining destination!<br />
‘Silver Dawn’ filled of hake,<br />
mange tout & nasturtium sauce<br />
Warm almond sponge, local raspberries<br />
& garden herb ice cream<br />
The Restaurant Inspector<br />
Visits:<br />
Rockfish Torquay<br />
Rockfish<br />
Torquay<br />
menu sampled<br />
Starters<br />
<strong>Devon</strong> crab & avocado & lime<br />
Roasted half shell scallops<br />
Mains<br />
Fried Scottish langoustine tails<br />
Chargrilled sea bass<br />
30<br />
Fried Scottish langoustine tails - it’s scampi!<br />
Tuesday to Friday 20% Discount<br />
Happiness in seafood<br />
for Early Diners<br />
Having visited Rockfish in<br />
dishes, but without question<br />
Exmouth several years ago, I the quality is stupendous. Take<br />
T’s & C’s Apply, see website<br />
was<br />
for<br />
keen<br />
details<br />
to see if the Torquay the fried Scottish langoustine<br />
restaurant was of the same<br />
tails, yes, it’s scampi, but the<br />
standard - as maintaining<br />
best scampi you’ve ever had, a<br />
Open for Dinner Tuesday to Saturday from 6.30pm<br />
the quality is an issue with<br />
simple dish but ever so enjoyable.<br />
chain restaurants, which is<br />
Equally the sea bass mains,<br />
Live online booking at neilsrestaurant.com<br />
what Rockfish has become. just simple food beautifully<br />
cooked - delicious. You also get<br />
Radway Place, Vicarage Road, The Sidmouth, answer is EX10 a resounding 8TL yes, an unlimited supply of fresh<br />
if anything, the quality of food cut chips (not always a good<br />
Tel. 01395 519494 | Email. bookings@neilsrestaurant.co.uk<br />
served was even higher. You do idea methinks!), particulary<br />
pay a slightly higher price that alongside the mushy pea/curry<br />
usual on some of the mains fish sauce mixture, which is moreish.<br />
Countryside, History, Walks, the Arts, Events & all things <strong>Devon</strong> at: DEVONSHIRE <strong>magazine</strong>.co.uk<br />
Pudding<br />
Knickerbocker Glory<br />
Kirk’s Key Lime Pie<br />
Wine<br />
Xarello - Penedès 2015<br />
by Josep M. Ferret<br />
Chargrilled sea bass<br />
Mushy peas with curry sauce,<br />
the work of the Devil - yes, but<br />
very delicious with chips
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