Diabetes food news

LIVINGLIVING

FOOD

REPORT

In deepest Devon, on the

shores near Salcombe, sits

South Sands, a hotel with a

reputation for good food. In its

kitchens chef Allister Bishop

and his team pair local foods with nifty

presentation in order to make the most of

seasonal produce.

South Sands is close to Salcombe,

Marlborough and Kingsbridge in south

Devon. A ferry operates between April

and October (subject to sea and weather

conditions), which takes guests from the

hotel into the heart of Salcombe.

Supplied by the area's fishermen,

Salcombe Brown Crab is a seasonal

delicacy, with 'crab cracking' being part

of the experience before the shellfish is

made into canapés, 'manapés' and bowl

food featuring white crab meat, brown

crab meat or cooked whole crab claws.

'Dressed crabs' are filled with a mixture of

100% hand picked white and brown crab

meat, the perfect instant lunch or dinner

ready for the table.

The waters around South Devon are

so clean that they are rich in essential

marine nutrients, which in turn provides

excellent food for the Salcombe Brown

Crab that live and breed there. Crabs are

either hens or cocks (that was news to

us!) and the meat content of the crabs

changes from season to season, with

brown meat becoming less prominent at

certain times of the year.

Bishop (pictured right) produces

an ambitious menu that's big on local

ingredients, some of which is foraged

from the seashore, such as sea lettuce

and purslane. He says, "Our seasonal

CRACKING ON!

A modest feast for crab lovers is available in a hotel on the shores

of Salcombe Estuary in Devon.

Fresh white crab, foraged pickled rock samphire, toasted

hazelnuts and husbandry school herbs.

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  23. London Medical, London Diabetes Centre, private diabetes clinic
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