The Cellar Door

02/09/2024

Whole Brill on the BBQ. Bacon, brown shrimp, 14 hour slow cooked tomatoes, homegrown monks beard, garlic and s**t loads of butter. What a meal to share with dear friends. Lovely fish from and even better company. 😍

12/08/2024

Devon lamb shoulder braised with Shawarma spices. Harissa mayo, pomegranate, coriander, marigold.

As good as it looks.

10/08/2024

Chargrilled peaches, whipped salted caramel, peach puree, hazelnut crumble, frangelico ice cream and a powder made from the dehydrated peach skins.

Absolutely obscene tekkers from our big boss Charlie.

WOOF.

08/08/2024

Confit chicken wing, dipped in bhaji batter, then rolled in panko and crushed poppadoms. Deep fried, tossed in tandoori curry sauce, dressed with fresh cucumber and lime pickle, coriander and a crispy fried curry leaf.

Favourite wing so far. Which is an enormous statement. You'll understand if you've ever met me.

Love.

04/07/2024

This time of year allows us very little space for socialising. Wedding season being almost exclusively spring and summer for all our stunning devon locations.

Managed to squeeze in a quick BBQ on the beach with our dearest friends a few weeks back. Garlic and chilli langoustines over binchotan charcoal, phenomenal company and a banging sunset. Too good.

Evenings like this become ever more special through their painful level of infrequency.

Love. X

27/06/2024

A lovely gift from a dear friend the other night. Line caught bass, just a couple of hours out of the water. When testing freshness the eyes never lie!

With produce like this, not fu***ng around with it too much is key.

Raw Bass, orange, chilli, olive oil.

Pan fried Bass with sauce vierge.

Honestly incredible.

Thank you Simon.

24/06/2024

Made 150 individual canapé sized shallot tarte tatins.

They are quite labor intensive and a bit fiddly, so thankfully they were banging as I would hate to have to make them twice.

20/05/2024

What an amazing venue for a spring wedding! Mount Folly Farm at Bigbury has stunning views overlooking the estuary, and the food wasn't too bad either.

Check out this absolutely stunning Pavlova wedding cake by our very own Charlie Ramsdale, and some of our team getting warmed up for the season!

❤️

15/05/2024

Pig Day! Stunning Berkshire/Duroc pork in whole today. Absolutely love working with large primal cuts like this. Especially when the produce is this good! Reared 2 miles from our prep kitchen and delivered to us this morning.

It bangs.

26/04/2024

Tarted up a Spaghetti Bolognese whilst helping out our dear friends at

These lovely people are looking for a forever chef if anyone wants to work for great people in a great village 😀

I'll be doing the odd bit there until wedding season kicks off properly in a couple of weeks.

21/04/2024

Crab thermidor tartlets looking resplendent with such a stunning backdrop!

15/04/2024

Super clean and absolutely banging tarte tatin from the one and only Charlie Ramsdale.

We served this bad boy with some green apple puree, hazelnut crumble and frangelico ice cream.

Naughty.

12/04/2024

LAST 2 POP UPS BEFORE WEDDING SEASON

Thursday 18th, steak night.

Saturday 20th, Thai night

Both at the Sail Loft in Dartmouth



Expect delicious food, bargain prices and pure vibes.

Last ones until winter innit.

GET INVOLVED

(www.sailloftdartmouth.co.uk for full info and to book)

15/03/2024

HOT HONEY!

Renowned bandwagon jumper that I am, I have made some blisteringly spicy fermented chilli and garlic honey.

We are using last seasons frozen homegrown organic chillies, garlic and thyme. Couldn't be simpler. Just slice up and add to raw honey in whatever quantities you dare, then leave at room temp for a couple of weeks, inverting the jar occasionally. Using a clip top jar means it will "burp" itself when the gases build up, rather than exploding. Which is obviously a good thing.

Varieties were cayenne and Indian finger chillies.

Recommended uses include slathering on fried chicken, drizzling on pizza, making salad dressings, spreading on bread and butter, or just smashing in gurt spoonfuls when feeling lonely.

So fu***ng good.

08/03/2024

Thursday 14th March! Steak night at the Sail Loft in Dartmouth. 2 courses for 28 quid, 8oz sirloin butchered by me to make sure there are no skinny flappy ones, fries, salad, massive beer battered onion rings, choice of peppercorn sauce or chimichurri.

Had amazing feedback about our steak nights, and only doing 4 this side of the summer so GET INVOLVED if you like your beef.

https://facebook.com/events/s/the-steak-loft-thursday-night-/375610718580859/

Book online through the sail loft website. 😘😘😘

07/03/2024

25/02/2024

PIE.

Buttery pastry, apples, and Blackberries from the garden (via the freezer)

A stunner from our first lady Charlie for a private dinner last night. Absolute belter.

03/02/2024

Probably one of the most enjoyable things I've ever cooked.

Tandoori chicken thigh encased in the most amazing pillowy brioche, made just an hour earlier by our chef Charlie.

Massive shard of chicken skin dusted with roasted curry spice

Kachumber salad

Raita

Mango chutney

Spicy mayo

Lettuce

F**k loads of fresh finger chillies

This is where it's at. I love presenting delicate plates, but when it comes to eating, gimme s**t like this all day long.

One day we will find a way to have an outlet to share this kind of stuff with you. Everyone deserves to eat one of these at some point in their lives.

26/01/2024

The time has finally come to think about selling our faithful mobile kitchen. This beast was our entire kitchen at Sharpham, and we have produced an insane amount of delicious food from within its walls.

We would definitely consider getting her up and running again if any of you lovely people know of a semi permanent position we could set her up in to run as a cafe, but we haven't managed to yet find a spot with sufficient footfall and permission to leave the unit in situ.

We are very attached to it, but will consider offers for purchase, hire, or a home in which we can run it ourselves.

The unit is powered by electric hookup and lpg gas for the range.

Inside, there is a full extraction unit, gas oven, 4 hob burner, large double fryer, plancha, water heater, full height fridge, undercounter space for up to 5 more fridges/freezers, ample shelving and 2 heat spot lamps.

It has been sat for a while, so will undoubtedly have a few small issues, which we would be happy to sort out depending on the needs of a potential buyer, with the price negotiable.

This post is mostly testing the water. If it seems there is some interest I will give her some TLC and take a full range of internal photos etc, and come up with a guide price. We will be very sad to see her go.

15/01/2024

One of our favourite autumn/winter starters. Slow roasted and panko crusted field mushroom, mushroom and tarragon puree, wild mushrooms, crispy shallot rings, tarragon oil, and a preserved wild garlic mayo.

This came into existence after eating a breaded mushroom in a chain pub, thinking about how s**t it was, how much potential it had to not be s**t, and how someone should do something about it.

This is the result.

09/01/2024

Pea, mint and whipped goats curd tartlet. Needs very little explanation.

Bright, zesty and reminiscent of warmer times. The perfect canapé.

07/01/2024

Godminster and stout Rarebit, stout bread, tomato jam, overnight tomatoes and basil. Cheese course of dreams.

05/01/2024

Brill, potato "scales", wild mushrooms, chicken and mushroom butter sauce, hispi Cabbage, tarragon.

We created this dish for the wonderful Suzie from for her birthday, as they had a bold red wine that they really wanted to drink with their main course, but also wanted a fish dish!

It was unsurprisingly delicious, so made it onto our menus and was chosen as the fish course for our new years eve tasting menu.

Belter.

04/01/2024

Chicken liver parfait, Pedro Ximenez jelly, homegrown mustards, pickled onions, tarragon.

First course from our last event of the year. Lovely little tasting menu on new years eve, with a wine flight, for a great bunch of folks over from NYC.

Pairings curated and supplied by our dear friends at and went down a treat! Unfortunately I dropped the ball and didn't photograph the wines but this went beautifully with an off dry Domaine Tariquet. Will post the rest of the menu in due course.

Happy New Year to all of you sexy beasts. Xx

20/12/2023

Quick snap from last night at our last event this side of Christmas and our penultimate event this year.

It has been one hell of a ride! 18 weddings in 3 and a half months over the summer, over 60 events in total, untold hours in the prep kitchen, about 400 million emails, 25 amazing ad hoc staff, more bottles of wine than is probably sensible, dozens of 3am washing up sessions, zero customer complaints (as far as we know) and a whole lot of love.

We are still smiling! But also absolutely exhausted to he honest. 😅

Here's to more of the same next year.

Special shoutout to all our staff, clients and suppliers, you are all a vital part of our ever evolving culinary ecosystem and we couldn't and wouldn't do it without you. ❤️

Merry fu***ng Christmas. Xx

19/12/2023

Been pretty quiet on here recently, always a tricky time of year.

Here's some butter basted turkey from an event the other day to keep you vaguely interested in what we're doing! Better content to follow soon. Promise. Xx

05/12/2023

Massively overdue post, but finally got the chance to eat at back in September.

From the moment you arrive, you can feel the quality and attention to detail applied to every aspect of the restaurant.

Having known since my teens, I have watched his career with great interest, and I am a little ashamed at how many years it has taken me to actually try his food.

Beautifully executed cooking from and team. Thoughtful and delicious wine pairing, generally a lovely experience. My favourite dish was definitely the smoked eel, cucumber and apple (2nd slide in the pictures)

I am excited for the new iteration of Osip 2.0 in a new location with rooms, and am delighted for Merlin that his crowdfunding was such a success.

Highly recommended.