The Cellar Door

The Cellar Door Events and private dining in south Devon. Formerly a restaurant at the idyllic Sharpham vineyard.

Greek style roasted Hake with lemon, olives, tomatoes, loads of olive oil and herbs. Little Greek salad on the side. Rus...
28/05/2026

Greek style roasted Hake with lemon, olives, tomatoes, loads of olive oil and herbs. Little Greek salad on the side. Rustic oily lemony deliciousness.

Pretty good looking early season Panzanella for a tasting today.Mixed heritage tomatoes, mostly fresh, a few dehydrated ...
15/05/2026

Pretty good looking early season Panzanella for a tasting today.

Mixed heritage tomatoes, mostly fresh, a few dehydrated for 10 hours at 50c with garlic and rosemary
Roasted peppers
Last seasons pickled crystal lemon cucumbers
Olives
Capers
Basil
Focaccia croutons
Some chive flowers from the garden

Not 100% traditional but it's how we like it.

Eaten in the sun. Nothing better.

Beef from Homemade bbq sauce. That is all.
26/04/2026

Beef from

Homemade bbq sauce.

That is all.

Stunning bone in sirloin from with a little love, a little fire, and a lot of patience.The kasai konro from is a great...
14/04/2026

Stunning bone in sirloin from with a little love, a little fire, and a lot of patience.

The kasai konro from is a great bit of kit.

Beef.

Find a man that looks at you the way my mate Chris looks at this Raspberry and Pistachio macaron.Its what you deserve.St...
13/04/2026

Find a man that looks at you the way my mate Chris looks at this Raspberry and Pistachio macaron.

Its what you deserve.

Stunning work from our favourite bakery in the Alps.



Les Arcs 1950

Lovely meal at the other night. Huge boots to fill having taken over the space from and the team at Wild Artichokes, b...
12/04/2026

Lovely meal at the other night. Huge boots to fill having taken over the space from and the team at Wild Artichokes, but a good concept and some delicious plates, great friendly service and definitely an asset to the culinary scene in Kingsbridge. Recommended.

Perspective, pies, and a couple of my favourite guys. It can be a bit tricky to make a freestanding pie with a hot gravy...
08/04/2026

Perspective, pies, and a couple of my favourite guys.

It can be a bit tricky to make a freestanding pie with a hot gravy filling, as potential for eruption and subsequent burns are high. But would have been rude not to try after sourcing a whole wild shot fallow deer a while back.

Classic roux brothers patê Brisèe recipe, which I have used for over 20 years at this point, works perfectly.

Filled with overnight braised venison shoulder, mustard, redcurrant and apple.

Banging.

Another banger from a Spanish inspired birthday feast. Shellfish glazed Iberico chorizo and Octopus kebabs, This 100% Ib...
23/03/2026

Another banger from a Spanish inspired birthday feast. Shellfish glazed Iberico chorizo and Octopus kebabs,

This 100% Iberico chorizo sourced from was probably the nicest we have ever tasted. Absolutely delicious paired with slow cooked Devon Octopus. This thing was an absolute unit so took about 5 hours to cook the tentacles to fork tender.

Whilst on the Japanese konro bbq we glazed the skewers with a reduction made from roasted prawn heads, carrot juice, cider, a stock made from chicken and Octopus, and a touch of red pepper jam.

BBQ Monkfish, Romesco, Brown shrimp and garlic butter. One of the first courses from a multi course, Spanish inspired bi...
13/03/2026

BBQ Monkfish, Romesco, Brown shrimp and garlic butter. One of the first courses from a multi course, Spanish inspired birthday feast last weekend. Lots of banging dishes from this one.

One of the best tasting dishes we have ever produced.Langoustines grilled with red curry butter, Thai red curry sauce, d...
13/01/2026

One of the best tasting dishes we have ever produced.

Langoustines grilled with red curry butter, Thai red curry sauce, daikon slaw, crispy rice noodles and lime leaf pil.

Could eat this every single day.

Smash.

Address

Dartmouth

Opening Hours

Monday 10am - 5:30pm
Tuesday 10am - 5:30pm
Wednesday 10am - 5:30pm
Thursday 10am - 5:30pm
Friday 10am - 5:30pm
Saturday 10am - 5:30pm
Sunday 10am - 5:30pm

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