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Island Street Bar & Grill - serious about having fun OR The foodie revolution on Island Street


W


ander down Salcombe’s Island Street, and with a view of the water as you


sip your cocktail (two for one on a Friday afternoon), there’s a deep south/Caribbean foodie revolution going on at Island Street Bar & Grill. ‘Work like a captain, play like a pirate’


is the family-friendly restaurant and bar’s ethos, dedicated to live music on Saturday nights and famed for their burgers (half price on select Wednesdays); ‘eat, drink, party’ is the message. The


relaxed environment is beach


living at its finest. There’s a smiling team behind the bar (it’s not too late to join for the summer season, just visit their website), relax, drink their


signature beer (Prawn


Juice, in reference to sister restaurant The Winking Prawn) on the terrace overhanging the estuary, or lounge indoors and admire the


hand-painted artwork courtesy of


Cornish graffiti artist Matt McIvor. Key sporting events are also shown - just sign up to their monthly newsletter or follow them on Facebook to be kept in the loop. Central to the experience of course is Chef Nick Laver-Vincent has


the food. created the menu to fit the beach bar


vibe, with soul food influences using local ingredients


including Salcombe lobster


and crab landed on the doorstep. After all, coming to Salcombe is about crab straight out of the water and Devon beef courtesy of unrivalled local suppliers - it’s part of the joy of being here. Classic favourites include barbecue ribs, Southern fried chicken and mac ‘n’ cheese. Nick prides himself on making as much


of his food as humanly possible in-house, so that means no homogenised, mass produced sauces and individual recipes that mean you won’t taste anything like it anywhere else - the barbecue sauce in particular is a something unique to Island Street Bar & Grill. The Jamaicn fish curry with lime and rice and pineapple salsa is the


coconut


epitome of what’s on offer, using local fish it showcases vibrant, satisfying flavours, and always with a mindful approach to ingredients.


For example, at the moment


the curry uses ling, a meaty fish that’s similar to cod, but it isn’t over fished. Teamed with a warming hit of Scotch bonnet pepper and layers of traditional Caribbean spices, in Nick’s words: “it’s banging!”


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