Recipes

If you like to cook, then this is a section made just for you!

The Castle Kitchen is always dreaming up new recipes and, we thought, you might like to follow along on our food journey.

A few tips from our chefs:

  • Whenever possible, use fresh local ingredients.  It makes all the difference to the finished result.
  • Don’t be afraid to experiment a little with flavours and make the recipe your own.
  • Take your time and enjoy – have a glass of wine – or two…

The Best Ever – No Fail Castle Scone Recipe

In honour of National Cream Tea Day, we thought it might be nice to share the Castle’s own ‘super secret’ scone recipe for you to try at home. Don’t tell

Healthy Eating Week at The Castle Hotel

We’ve reached that time of year when it’s time to get out your beach body, but I have to admit…mine’s been in hiding for a few years. So to inspire

Best Hot Chocolate Ever!

Another fantastic memory from growing up was playing around with hot chocolate and toasting marshmallows on the fire. We live in a funny world… so for health and safety reasons

Gingerbread Yum!

For me, a favourite childhood Christmas treat was freshly baked gingerbread. The smell coming straight from the oven brings me right back, including burning fingers from not allowing it to

Only 6 Weeks Until Christmas

We’ve only 6 more weeks until Christmas.  It hadn’t occurred to me until I saw the new John Lewis advert.  You know the time is nigh when the war of

Spiced Chick Pea Fritters with Broccoli and Carrot

Autumn is a great time of year to try vegetarian cooking. Hearty root vegetables and slow cooked beans make for satisfying dinners that give you an added feel good factor. 

Mackerel with Heritage Tomatoes and Coriander

This is such a little summer sizzler and available in Castle Bow restaurant. If you see heirloom (heritage) tomatoes at the farmers market or somewhere reputable, snatch them right up.

Duck with Cherries and Chicory

We use free range Devonshire Ducks from a company called Creedy Carver near Crediton. The ducks are top drawer – we use all of the animal from legs in confit, livers for parfait and offal in faggots.

Wild Garlic, Asparagus and Potato Soup with Poached Pullet Egg

Spring is my favourite season. For me it’s one of the most warming seasons – although definitely not weather wise! It’s more warming to the eye and heart as everything

The Underrated Root – Celeriac

March can be deceptive. The newly blossoming daffodils and primroses gives the illusion that spring has arrived.  But with the lingering frost and short daylight hours, there’s little food growing locally. For

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