Beach House has made a glorious pop-up return to South Milton Sands in the South Hams, Devon, after suffering a fire back in May.
The team have installed a pop-up food truck and stretch tent right next to the site of the former restaurant, which was completely destroyed by an electrical fire. Visitors can now enjoy a selection of Beach House’s signature food and drinks seven days a week, 9.30am ‘til late, from breakfast ciabattas to sundown spritzes.
Menu highlights include whitebait with lemon aioli, crab linguine, fritto misto, Salcombe lobster with garlic butter, sea bass with salsa verde and dressed crab salad. Takeaway options include rosemary salted fries, mackerel and bacon club sandwich, burrata with heritage tomatoes and Beach House’s legendary Bang Bang Prawns.
For dessert there’s scoops of Salcombe Dairy ice cream, and drinks options include a range of soft drinks, hot and cold options, local beers and cocktails such as negronis and picantes. Plus Aperol, Hugo, Campari and Limoncello spritz!
Having been open 365 days a year since 2010, owner Tamara Costin was keen to offer something for regulars and visitors to this special beach over the summer, while plans continue for the new and improved, permanent Beach House 2.0 (coming soon).
Visit beachhousedevon.com to find out more.
About Beach House
Beach House opened in 2010 on South Milton Sands, a National Trust-protected area of the South Hams, Devon. Just steps from the sand and overlooking Thurlestone Rock, Beach House Devon is the Beach House Group’s flagship site – a humble restaurant serving fresh seafood platters, fries and a ‘Bucket List’ of beers and wines, served in plastic sandcastle buckets stacked with ice.
Beach House has worked with the same local day boat fishermen since day one, building long-term relationships that sees them receiving some of the best seafood along the Devon coast. They have maintained a steady popularity over the years, with locals, walkers and visitors enjoying simple menus of fish of the day, seafood sharing platters, oysters, fritto misto, clam linguine and steaming bowls of mussels.
