New beginnings at beautiful Blackpool Sands

If you were opening a new beach takeaway located on the sands of one of the most beautiful beaches in England you’d probably want to take a responsible line in looking after the wonderful environment around you. And that is exactly what has been happening in one of this region’s most scenic coves this week…

(all photos Claire Gillo Photography)

From now on anyone visiting the famous Blackpool Sands, near Dartmouth, will not only be able to order wonderful food and drink, they will be able to do so with the comforting knowledge that the owners and chefs are doing everything in their power to make the menus as environmentally friendly and sustainable as possible. 

The owners of the iconic beach have partnered with new operators to re-open their renowned eating establishment and implement a series of fresh and exciting changes. Geoffrey and Robert Newman have joined forces with Charlie and Zuzana Deuchar, owners of Dartmouth’s multi-award-winning boutique hotel Bayards Cove Inn, to establish a new takeaway business alongside a new beach shop and water sports outlet. This will be followed by the development of a new restaurant, bar and lounge once the busy summer season is over. 

The partnership has pledged to continue the Blackpool Sands commitment to sustainability, helping to protect this magnificent stretch of coastline with its stately pines and evergreen trees hugging the clifftops. Most West Country lovers will know the area has a wonderful Mediterranean feel - and the new business is making huge efforts to help protect all this by sourcing the most environmentally friendly food and drink available in the South Devon area.

Blackpool Sands HISTORY

Indeed, Geoffrey’s family has been protecting the cove for a very long time - which is probably why the area enjoys the picturesque aspect that has made it so popular. The Newmans have owned the beach and the surrounding land since 1797 when an ancestor who was a Dartmouth merchant trader, purchased what was then a remote cove. 

But it was when tourism began to really take off in Devon during the late 1950’s that Geoffrey’s mother decided to open a wooden hut selling teas and ice creams down on the beach. 

Four decades later Geoffrey, a former soldier, adventurer and corporate filmmaker, built on those humble beginnings by opening a more permanent café in 1995. At the same time - through his involvement with the Marine Conservation Society - he stipulated that any developments at Blackpool Sands should keep within a commitment to protect the marine environment. 

This week at a special launch event to open the new takeaway, Geoffrey told us: “This is a hugely exciting time for Blackpool Sands and we’re delighted to have partnered with Charlie and Zuzana to refresh our offering here and to serve food made with the very best local ingredients sourced from land and sea.

“Our new venture will continue to support our mission to keep the beach as natural and perfect as possible, and we want everyone to continue enjoying the beach in the same way we did as children.” 

He added: “We remain absolutely committed to continuing our strong stance on sustainability, and to provide opportunities for ongoing education such as our rock pool rambles, beach cleans and sea awareness courses with local schools and communities. Our new food offering will be wholly plastic and glass free and we have so many exciting new measures that will be put in place to really encourage the public to think about their own impact on the planet.”

Speaking at Wednesday’s event Charlie and Zuzana added: “We are over the moon to be part of this exciting new phase - sustainability, food sourcing, the environment and the local community are at the heart of our ethos. Blackpool Sands will be a place where the impact of everything we do to the environment will be carefully considered so that we have a place that’s kind to nature but where people can come and have a wonderful time while eating incredible food.”

Locally sourced fish and chips, curried monkfish scampi, LA Style ‘smash-burgers’, southern fried chicken burgers, crispy chicken wings and Dartmouth crab sandwiches all feature on the menu and there’s plenty for vegans and vegetarians to enjoy. 

“This is seaside eating at its best,” remarked one regular at Blackpool Sands who attended Wednesday’s launch. 

Head chef Grant Holloway told us: “Our menus showcase the best of what Devon has to offer with seasonality and sustainability a key theme. Our offering is inspired by the sea using the best local produce sourced from passionate suppliers. Everything is ethically sourced with traceability and accountability.”

One of those suppliers is Devon-based Farm Wilder which provides meat from farmers who use regenerative farming practices that work in harmony with the environment to benefit animals, farmers, consumers and wildlife. Co-founder Luke Dale Harris commented:  “With the takeaway overlooking the beach and sea and an Area of Outstanding Natural Beauty located directly inland, we love the news that the chef and owners have put sustainable management of marine and terrestrial ecosystems at the centre of their menu design.”

There’s also an excellent drinks menu, including ethically sourced coffee from Voyager at Buckfastleigh, ales and beers from Bays Brewery in Torbay and eco-friendly Sea Change wines. 

The new takeaway opens every day from 9am to 5pm, with extended hours during the summer season. Breakfast is served from 9am until 11am and the lunch menu from noon.

RECIPE 

From head chef Grant Holloway of the Blackpool Sands beach takeaway

Sweet Potato Hash, Harrisa, Sweetcorn fritters

Makes 4

3 sweet potatoes

4 red onions

Bag spinach

2 medium tins sweetcorn

Carton oat milk

Paprika

Chilli powder

Gluten free flour

Olive oil

Harrisa paste

Salt

Pepper

Caster Sugar

Red wine vinegar

1: Slice sweet potatoes in half, place on a baking tray, drizzle with olive oil and season. Cook until soft. This will depend on the size of the potato, but roughly 30 minutes.

2: Finely chop the red onions and sweat them off in a saucepan at a low heat until soft. Add 50g of sugar and a dash of red wine vinegar. Cook until sticky. Take off the heat and cool.

3: Take 100ml of olive oil and add 20ml of Harissa paste, whisk (for extra heat add diced red chillies).

4: Take 300g of gluten free flour, add paprika and chilli powder, then slowly add oat milk until a thick paste consistency. Add sweet corn and chill.

5: Heat a saucepan of oil to 180 degrees, make balls out of your sweet corn batter and deep fry for 7 mins.

6: Add spinach to your sweet potato then add the onions. Put into a saucepan and reheat.

7: For plating take a large cooking spoon of the sweet potato hash to the plate, place two sweet corn fritters on top then drizzle with the harrisa.