A recipe from our very own Peter H, who is not only Sharpham’s Production Manager, but a trained chef too. He has created a delicious, savoury tart, full of flavour and packed with the deep umami notes of mushroom and complemented by our award winning Washbourne sheep’s milk cheese. We’ve tried it and it is lovely!
Scallop Gratin with Sharpham Rustic Dulse & Sea Lettuce
A beautiful small dish or starter full of the taste of the sea. A perfect scallop paired with our new Rustic laced with seaweed hand-harvested from Devon’s beaches. We think it’s a natural match and our thanks go to Chef Tom for creating this stunning dish.
Created by Tom Williams-Hawkes, Chef Director at The Salutation Inn, Topsham
Sharpham Savour Bake
In 2020 chef James Martin visited Devon for his Islands to Highlands ITV series. He invented a fantastic recipe using our Sharpham Savour, pancetta and onion which appears in his accompanying book. This Morning host, Holly Willoughby, declared it her favourite when James cooked the simple bake live. This is our take on his quick, easy and recipe, with a little added Devon goodness. A perfect winter supper-time treat.
Cheese scones with Rustic Chives & Garlic
Scones flavoured with fresh, rich and crumbly Sharpham Rustic Chives & Garlic are deeply savoury and delicious, especially straight from the oven served with butter and a rich chutney, and a steaming bowl of soup.
Sharpham Mexican style cheese on toast
Made on the Sharpham Estate on the banks of the River Dart, near Totnes in Devon, Sharpham Brie is actually closer to a French Coulommier. Handmade using unpasteurised Jersey milk and vegetarian rennet, it has a unique, meltingly soft, creamy texture and buttery flavour. The creamy delicacy of the cheese pairs beautifully with the soft, creamy avocado and the tangy lime, with the chilli providing a tongue-tingling contrast to the creaminess.
Sharpham Washbourne, leek & wild garlic tart
Wild Garlic is a delicious perennial that grows in abundance on the Sharpham estate. It partners perfectly with cheese, and they find themselves paired together in many different dishes at The Cellar Door, our onsite restaurant. It is available from late winter through to the end of spring.