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eating out guide
Pick your own fresh jetty catch - to be enjoyed with panoramic estuary views
WE talk, more or less knowledgeably, about provenance of our food – local origins (air miles are bad for us!); sustainability of its sourcing; seasonality (although as growing techniques improve and adapt, it isn't always easy to tell) because it all really matters. However few chefs take it quite as seriously as the award-winning duo at The Jetty – Executive Chef David Williams and Head Chef Gary Pickles. They know how fresh their fish is – it was most likely landed that day! And if it’s in the sea, how can it not be in season?
David Williams has taken the helm, having previously headed up a number of top Michelin star restaurants, gaining extensive experience at Jamin, Joel Robuchon, Chapter One, Summer Lodge and Le Manoir aux Quat’Saisons across his 23-year career.
With Gary Pickles heading up the kitchen after 14 years crafting his skills at Gordon Ramsay at Hospital Road, Thomas Keller’s New York based three-Michelin-starred Per Se restaurant and Lower Slaughter Manor, before securing a Michelin star whilst Head Chef at Bella Luce in the Channel Islands.
With true enthusiasm and passion for sustainably sourced seafood, this ethos shines through in the care with which they prepare and
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present the catch in innovative, exciting, sublimely simple dishes celebrating the natural bounty literally swimming past the restaurant.
No surprise as The Jetty boasts its own Crustacean Bar displaying the best daily catches of lobster, crab, cod, mussels and shrimp from which guests have opportunity to select fresh-caught seafood straight from the bar to enjoy against the stunning coastline backdrop off which much was caught. With a dedicated shucker in season, where better to enjoy glistening, shimmering oysters so fresh you could imagine they landed on their icy bed only moments before, from the waves lapping gently at the sun-drenched terraces.
Occasionally, there are opportunities to join the Catch it-Cook It-Eat It trips; seize them if you can (spaces are understandably limited and very popular!) and enjoy a day with these Chefs turned fishermen as they impart some of their love for all things piscine.
In the meantime, make the very most of their end results...enjoy!
Telephone: 01548 844 44 Website:
www.salcombe-harbour-hotel.co.uk Salcombe Harbour Hotel, Cliff Road, Salcombe, South Devon, TQ8 8JH
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