The story
Crab Shed Salcombe delivers fresh seafood straight from the harbour to your plate on the South Devon coast. Perched on the Fish Quay, this award-winning kitchen processes local catches on-site, turning day-boat landings into signature crab dishes and seasonal fish plates. Owners Nick and Nikki Horne established the restaurant in 2014 following years running a seafood business on Scotland's west coast. Partnerships with the South Devon Coastal Local Action Group launched the project to champion regional fishing. Inside the compact kitchen, Head Chef Martin oversees a workflow where boats land crabs mere steps away. Staff boil and hand-pick every shellfish on site, maintaining strict quality control from boat to table.
Guest orders centre on the whole Salcombe Cracked Crab, prepared for diners to crack and pick alongside fries and garlic butter. Many visitors choose the dressed crab tossed with lemon mayonnaise or the Crab Shed Linguine, which blends mixed meat into a creamy bisque sauce. Sharing seafood plates like the Fruits de Mer bring together lobster, clams, and prawns in a communal bowl. Preparations also include pan-seared scallops with herb butter and cured red mullet in citrus dressing when the catch allows. Sweet endings feature a citrus posset and sticky toffee pudding made with vanilla ice cream from Salcombe Dairy.
Light-filled interiors open onto a terrace overlooking Batson Creek, providing al fresco seats where guests watch harbour activity. Recognition from the Good Food Guide labels the spot a Local Gem, noting the menu range extends from fish and chips to bouillabaisse. Excellence behind the counter secured three Gold awards at the Food Drink Devon ceremony, honouring both hospitality and on-site crab processing. Drinks complement the nautical theme with Sea Change wines, selected because the brand channels proceeds into ocean conservation projects.
Recognition
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