about The Salty Sparrow
We are delighted to have won the gold award for Best Restaurant/Bistro of The Year 2019 in the prestigious English Riviera Awards.
It was on a chance visit to Tuckenhay near Totnes back in 1992 where I was fortunate to meet one of my food heroes Keith Floyd at his then pub, 'The Malsters Arms (Floyd's Inn.)' My passion for cooking really fueled the pot so to speak. After copious amounts of wine and sharing stories with the wonderful Mr Floyd, it confirmed what I knew what I wanted to do - open a small bistro.
Cooking and the joy of sharing simple but good food with friends and loved ones is a memory that goes back to being a small child. My parents were and are fantastic cooks and my culinary education started young. I am Australian born to a Danish father and Australian mother and with that alone I was born into a fusion of flavours. My father's work as an artist took us around the world before we settled a couple of decades ago in the UK. My culinary education and quest never subsiding. A detour into a career in the financial sector took place before my vision could finally evolve. Patience was needed and the right time.
During this time and on the side of a career, I have been fortunate to perform a cookery demonstration at Brixfest Festival (2019), cook for Loyd Grossman, Tom Parker Bowles and Phil Vickery all for ITV, as well as film a commercial showcasing one of my recipes for Marks and Spencer. I have also extensively travelled the globe gaining further experience in kitchens including Australia, Italy, France and Thailand where I also taught Thai cookery classes. Another of my past times is blogging and feature writing. Before opening our little bistro I used run a successful blog showcasing recipes and product reviews where I collaborated with well known brands in the UK and USA as well as restaurant reviews (yes tough job but someone has to do it!) I'll soon be setting up another blog over the winter months and sharing some delicious new recipes and 'how to' videos. SEE Samantha's accolades here
Cooking is an evolving education and I am learning new and wonderful flavour combinations every day. Too often food can be presented in a stuffy and pretentious manner. That's not what the Salty Sparrow is about. Our emphasis is on the enjoyment of simple food done well; the star of the show is the ingredients themselves. Good produce speaks for itself which is why we go to great lengths to ensure what is lovingly prepared on your plate has also been lovingly grown or produced. It's all heart from the field to plate. Our venue maybe small but that's why we like it. This way all our focus and energy can be put into the dishes we create to be enjoyed in an intimate setting, where we want you to feel relaxed and at home.
We have seating for 16 in the bistro (or for 16-18 as one long table for private hire) with an additional seating for 8 in the enclosed secret courtyard (weather dependent) for post and pre-dinner drinks.
It may have taken many years since that first visit to the region in 1992 and falling in love with this beautiful area, and in particular Brixham, but here we are. We made it! We have been welcomed with open arms from locals and visitors alike and all the team here at The Salty Sparrow look forward to welcoming you to our little bistro cafe near the harbour.
We are currently open for dinner from Wednesday to Saturday 6.30pm - 9.30pm. We welcome private bookings for your celebration events with exclusive use of the venue incorporating your taste and budget.
We absolutely adore children and dogs but we are restricted due to health and safety. For this reason regrettably, we are unable to accommodate high chairs. `Well behaved dogs kept on leads are welcome in the courtyard garden and the bistro (space permitting).
Make a reservation by phone or email or drop on by - we look forward to looking after you soon.
We are currently in the process of putting together a new digital cookbook. Newsletter subscribers will be the first to hear about the release date and receive a pre-release discount. Limited amount available. See details here.
- notes from Samantha, chef & proprietor of The Salty Sparrow.