Ask the Chef
PUBLISHED: 15:56 26 April 2011 | UPDATED: 19:15 20 February 2013
South Sands Hotel's Head Chef Greg Coleman talks about food, taste and... the view
The South Sands Boutique Hotel & Beachside Restaurant in Salcombe opened its doors last summer and has quickly become one of Devons most enticing places to eat. The restaurants fabulous design with stunning sea views is nothing short of breathtaking, and matched perfectly by a superb menu presented by Greg Coleman.
You only have to look out of our restaurant window to see what brought me here! Also I knew it would be a great opportunity to cook using some of the South Wests finest produce, arguably some of the best in the country.
I learned my trade at Westminster College before working in busy London kitchens such as Joe Allens and Daphnes.
For me, cooking is all about good quality produce, which is cooked simply allowing the flavours to speak for themselves. This is very much the essence of the menu at South Sands.
Customers love our sea bream al cortoccio, a simple yet delicious dish which embodies our style. The bream is roasted with rosemary, garlic and a touch of chilli, and then served authentically in the roasting bag at the table.
The dish I am most proud of would probably be the osso bucco great in the winter months. I use a fantastic cut of meat fand then braise it very slowly and serve it with a risotto Milanese the flavour from the marrow is superb!
I knew from an early age that I wanted to cook. I remember baking cakes with my mother in the kitchen at weekends, and my grandmother ran a good old-fashioned south London caf back in the 60s.
I have just come back from a trip to the south of Spain, and some of the tapas I enjoyed there were unbelievable. Actually, it has inspired me to introduce a new tapas-style menu for the South Sands terrace. It will feature traditional tapas such as squid with aioli and prawns pil-pil, but finished with a creative twist.
I dont think I have a favourite food... its important to keep trying different things as peoples palates continuously change. I didnt like olives until I was in my late twenties, but I have definitely always enjoyed a good curry!
Suppliers we use
Award-winning butcher Aubrey Allen
The Salcombe Crab Company for the most fantastic fresh hand-picked crab
For veg we use Wilton Farm, a local grower
Forest Produce are an excellent deli-style company that we use for all our charcuterie, olives, etc.
The South Sands Hotel & Beachside Restaurant, Bolt Head, Salcombe, TQ8 8LL. 01548 859000, southsands.com
Grilled Evesham asparagus with hollandaise sauce
Risotto of artichoke with parmigiano and truffle oil
Whole sea bream al cartoccio with rosemary, chilli and olive oil
Lamb rump with celeriac, apple puree and mint pesto
Classic Italian Zabaglione semi-freddo Ginger sponge with hot ginger sauce and vanilla ice cream