Mixed Seafood Pasta at the Moorland Hotel

The Moorland Hotel is situated in an unrivalled location with Dartmoor National Park on one side and uninterrupted views towards Plymouth, the Sound and the sea on the other.

The restaurant, the Phoenix Brasserie, serves mouth-watering local Devon steaks, seasonal game and locally landed fresh fish. Their amazing Head Chef, Gavin Hobbs, works his magic with fresh ingredients to create dishes to remember. The regularly changing menu reflects the seasonal produce, so that only the best and freshest of the region arrives on your plate. The restaurant is open to all, seven nights a week as well as Sunday lunch, and is the popular choice of locals, so it’s a good idea to reserve a table in advance to avoid disappointment.

Boasting two lovely function rooms, the hotel can cater for private groups and functions. Christmas parties are particularly popular, with many local clubs and families coming to celebrate the festive season.

The Moorland Hotel is an ideal base for both the leisure and corporate guest. The Wotter Room boasts a super king sized bed and a Jacuzzi bath for two. There are some pet friendly rooms for those wanting to escape with their faithful hound, so bring your dog and explore the open moors or the beautiful tree lined river valleys of the Plym and the Meavy.

Happily secluded from the hustle and bustle of city life, the Moorland Hotel is just 10 minutes from Plympton and only 20 minutes from the centre of Plymouth.

Gavin's Mixed Seafood Pasta

Serves 2

Ingredients

250g Tagliatelle (cooked)

50g garlic butter

200ml white wine

130g diced salmon

140g diced cod

4 King prawns (deveined)

2 scallops

100g white crab meat

5 cherry tomatoes (halved)

1 lemon

50g flat leaf parsley (chopped)

60g spinach

50g long shallot (sliced)

30ml olive oil

Salt and pepper

Equipment needed

1 large heavy bottomed frying pan

1 small frying pan

Tongs

Method

Place large frying pan on a high heat. Add half the olive oil and half the garlic butter. Once the butter has melted add the sliced shallots and sauté for a couple of minutes until softened.

Add the salmon, cod and cherry tomatoes and sauté for 3-5 minutes. Add a little salt and pepper.

Add the white wine, reduce and turn the heat down.

Add the cooked Tagliatelle and spinach. Using the tongs make sure you are moving everything around to heat the pasta and cook the spinach.

Heat the small frying pan, and the remaining olive oil and garlic butter. Once the butter has melted add the scallops and king prawns. Cook for a minute or two on one side, then turn over. You’re looking for a nice golden sear on the scallops. Season with salt and pepper.

Add the scallops and king prawns to the large pan.

Add the parsley, juice from the lemon and the crab meat.

Taste. Add more salt/pepper if required and serve.