Blackpool Sands in South Devon, known as one of the UK’s most picturesque beaches, is thrilled to announce the appointment of a new head chef, Sam Evans. Sam will lead the kitchen team in both the established takeaway and the new restaurant, which will open in early summer.
Sam brings with him a wealth of experience, having worked in some of Devon’s top kitchens. His love of cooking began at a young age, influenced by his grandparents. He honed his skills at catering college and in Finland as part of the Leonardo Scheme. His career includes stints in Michelin-starred kitchens, top hotels, and gastro pubs, such as Palace Kamp in Helsinki and the Polizzis’ Hotel Endsleigh in Devon. He has also worked at Brocket Hall in Hertfordshire.
At The Rose and Crown, Yealmpton, Sam formed a successful partnership with sous chef Darrell Lindsay. Together, they created magic in the kitchen there and subsequently at the Mussel Inn at Down Thomas and the Beach House at South Milton. Now, they continue their culinary adventure at Blackpool Sands. Sam’s classical French training perfectly complements Darrell’s expertise in flavor combinations, making them a formidable team.
Expressing his excitement, Sam said, “I am really pleased to be working with the team at Blackpool Sands, which is in an exciting new phase of its development. There can’t be anywhere more stunning to work, right on the beach, and its approach to the environment, conservation, and sustainability is something I believe in very strongly. But not only that, one of the most rewarding parts of being a chef is seeing people enjoy their food. With the refurbishment and the creation of the new restaurant, engaging with customers is something that will very much be at the forefront of everything we do at Blackpool Sands.”
Sam’s culinary approach emphasises high-quality, locally-sourced ingredients, allowing flavors to shine. He plans to showcase South Devon’s seafood bounty, including Start Bay lobster, hand-dived scallops, and locally sourced fish. Additionally, he’s passionate about integrating foraged ingredients like wild garlic from the surrounding hedgerows and seaweed from Tor Cross into his dishes.
The menu at Blackpool Sands will feature healthy breakfast bowls for early morning swimmers and sauna enthusiasts. Of course, the beloved British classic, fish and chips, will also be available, cooked to perfection using state-of-the-art fryers that ensure optimal taste and quality. Meat lovers can indulge in Dartmoor Bavette Steak, a surefire favorite. Sam’s philosophy, deeply rooted in the “farm to fork” concept, underscores his commitment to overseeing every aspect of food preparation, from sourcing to serving.
Blackpool Sands managing director Charlie Deuchar added, “We’re so pleased that Sam and Darrell have both joined us. They are hugely experienced and talented chefs and can cope extremely well during busy periods. They also make a magnificent team, and we’re very much looking forward to this next phase at Blackpool Sands, and putting the beach firmly on the map as a top foodie destination.”
Blackpool Sands Takeaway is open from 9 am until 4:30 pm every day, with extended hours during the holiday season. The new restaurant is set to open in early summer.
For more information about Blackpool Sands and its new menus, visit www.blackpoolsands.co.uk.
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