Western Daily Press (Saturday)
A great destination for its beach... and Now for its fabulous
Martin Hesp hears about a new bar and restaurant about to open at Blackpool Sands in South Devon
It could be argued that in the world of food and drink, we’ve never had it so good. This is particularly true when it comes to the refreshments served at the great British seaside – the past decade has seen a revolution occurring down on the shoreline. The greasy-spoon beach-cafes and seasonal take-away huts of old are, in many seaside hot-spots around the South West peninsula, being replaced by quality eateries which put flavour, provenance and sustainability at the heart of their more health-conscious offerings.
Which is fantastic news. Why should the loveliness of a location be an excuse to serve indifferent food and drink? The realm of the reheated industrial pasty and the soggy sandwich is on the way out. The beach-cafes and restaurants making a name for themselves today insist on reflecting the glories of the environment in which they are based, and chefs go a long way in their attempts to echo their surroundings.
Perhaps the supreme example of this beach-side revolution is to be found at beautiful Blackpool Sands in South Devon. The famous beach-cafe down on the Mediterranean-look-alike shore has recently been undergoing a major refurbishment and the new bar and restaurant space is due to open in early summer. Its indoor eating area has been enhanced to create a new laid-back dining experience, mirroring the serene surroundings of the beach and South Hams coastline.
The new bar and restaurant will offer table service, with food and drink sourced exclusively from the West Country or from producers committed to reducing their environmental impact. Meanwhile, visitors will still be able to enjoy takeaway food which will continue to be entirely plastic and glass free and open every day from 9am to 5pm, with extended hours during the summer season.
The highly experienced husband and wife team, Charlie and
Zuzana Deuchar, have been overseeing the project.
They said:
“We are thrilled to embark on this journey with the
Newman family (who own the beach and the beach cafe and shop) to make Blackpool Sands a premier destination for beachside dining. The vision is to create a destination that not only showcases the natural
beauty of the
South Devon coast but also offers an unparalleled dining experience for everyone to enjoy.”
Geoffrey and Robert Newman said: “It’s an exciting time for Blackpool Sands and we’re thrilled to see the return of a restaurant to add to our already very popular takeaway.” The team has announced the appointment of a new head chef, Sam Evans, who brings a wealth of experience, having worked in some of the region’s top kitchens. Sam honed his skills at catering college, and in Finland as part of the Leonardo Scheme, and his career includes stints in Michelin-starred kitchens, such as Palace Kamp in Helsinki and the Polizzis’ Hotel Endsleigh in Devon. He has also worked at Brocket Hall, in Hertfordshire, and the Rose and
Crown in Yealmpton. It was here he formed a partnership with sous chef Darrell Lindsay and together they went to The Mussel Inn at Down Thomas, followed by the Beach House at South Milton Sands, and now Blackpool Sands.
The pair make a formidable team, with Sam’s classical French training complemented by Darrell’s expertise in flavour combinations. “I am really pleased to be working with the team at Blackpool Sands, which is in an exciting new phase of its development,” says Sam. “There can’t be anywhere more stunning to work, right on the beach, and its approach to the environment, conservation, and sustainability is something I believe in very strongly. Not only that, one of the most rewarding parts of being a chef is seeing people enjoy the food. With the refurbishment and the new restaurant, engaging with customers is something that will very much be at the forefront of everything we do at Blackpool Sands.”
Sam’s culinary approach emphasises high-quality, locally-sourced ingredients, allowing flavours to shine. He plans to showcase South Devon’s seafood
bounty, including Start Bay lobster, hand-dived scallops, and locally sourced fish. Additionally, he’s passionate about integrating foraged ingredients such as wild garlic from the surrounding hedgerows and seaweed from Torcross into his dishes.
The menu at Blackpool Sands will feature healthy breakfast bowls for early morning swimmers and sauna enthusiasts. Of course, the beloved British classic, fish and chips, will also be available, cooked to perfection using state-of-the-art fryers that ensure optimal taste and quality. Sam’s philosophy, deeply rooted in the “farm to fork” concept, underscores his commitment to overseeing every aspect of food preparation, from sourcing to serving.
Charlie Deuchar added: “Sam and Darrell are hugely experienced and talented chefs, and can cope extremely well during busy periods. They also make a magnificent team and we’re very much looking forward to this next phase at Blackpool Sands, and putting the beach firmly on the map as a top foodie destination.”