We are thrilled to be mentioned in the July/August edition of Liz Earle Wellbeing magazine.
Liz came to see us on a very rainy April day and I have to say, the moment she walked into our restaurant, she brightened up what could have been a gloomy day. Her enthusiasm about visiting Salcombe and learning more about crab gave us all such a buzz and our head chef Nick really enjoyed the morning cooking with Liz.
Crab is an excellent source of protein and also contains omega-3 fatty acids, so it is a real super food and a joy to cook with.
Nick and Liz first prepared our classic crab bruschetta, followed by Crab Shed Linguine, 2 of our most popular dishes we serve in our restaurant.
You can see Liz and head Chef Nick cooking these dishes together on Liz Earle’s YouTube channel @lizearlewellbeing
See Liz and Nick make a delicious crab brushetta here>
After this, we took Liz across to our crab factory on the Fish Quay, adjacent to the restaurant. This is where we prepare and ‘lovingly’ 100% hand pick the crab, which we have carefully sourced locally.
Sustainable fishing is one of the most important things to us at Crab Shed Salcombe and to the fishermen we buy our crab from. Many of the Salcombe crab fishermen are fishing in the same places as their fathers and grandfathers before them, so it is so important to look after what is caught – anything too small or with a soft shell is put straight back in the water.
Our crab is mainly used by our own restaurant, but we also sell our crab meat, freshly frozen, by mail order so you can enjoy our crab throughout the year. Take a look here for some nice crab recipes for you to try out at home.
Liz was a great help in the factory and embraced the picking with a smile. We then had a tour around the fish quay where Liz got to hold a very large crab!
After this, we headed back to the Crab Shed for lunch – and enjoyed Crab Bruschetta, pan seared scallops and whole cracked crab with garlic butter and ‘crabby fries’. The perfect way to end a busy morning.