Our fantastic Lyme Bay Winery products are certainly something to be savoured by themselves, but they also make delicious additions to savoury dishes. Here's a selection of recipes to tantalise your taste buds…

Warm Salad of Duck Breast with a Blackberry Dressing (serves 2)


2 duck breasts

35cl bottle Lyme Bay Blackberry Wine

1 small bag of mixed salad leaves

Olive oil, red wine vinegar, salt and pepper


Score the duck breasts and marinate for at least two hours in Lyme Bay Blackberry Country Wine. Remove and drizzle with olive oil and roast to your liking, allow to rest for five minutes before carving. Make a dressing with four parts olive oil, one part red wine vinegar, one part Lyme Bay Blackberry Wine, and salt and pepper to taste. Place a pile of salad leaves on each plate and arrange the sliced duck on top, drizzle over the dressing and serve with crusty bread.

Grilled Goats Cheese with Cider Vinaigrette (serves 2)


1 small soft goats cheese

1 small crusty loaf of your choice, such as ciabatta

Lyme Bay Cider Vinegar

Fruit Chutney


Take one small round soft goat cheese and cut in half. Grill a slice of bread per person and butter, place a round of goat cheese on top, put under a hot grill and cook until bubbling and browning. Sit each portion on an individual plate with some mixed salad, and serve with a dressing made of four parts sunflower oil, two parts Lyme Bay Cider Vinegar, one teaspoon Dijon mustard, one teaspoon brown sugar, salt and pepper shaken together in a jar and poured over the cheese. Put a good dollop of Fruit Chutney on the side of the plate along with some crusty bread.

Mackerel with Gooseberries and Elderflower Wine


1 small mackerel, cleaned and gutted per person

1lb of gooseberries

Lyme Bay Elderflower Wine


Slash the sides of one, cleaned and gutted mackerel per person, place under a grill and cook for 7-10 minutes on each side. Meanwhile, stew a pound of gooseberries with a knob of butter and a dash of sugar, half a pint of water and a glass of Lyme Bay Elderflower Wine. Pass the sauce through a sieve and serve with the fish.

Browned Onion and Elderberry Gravy – the perfect accompaniment to sausage and mash


About 75g of butter

2 large onions

1 level tbsp flour

Lyme Bay Elderberry Wine

250ml stock

Worcester sauce, salt and pepper


Melt the butter in a heavy pan, add the onions and cook over a low heat till golden and soft. Then cover and cook on till they are very brown and soft. Stir in the flour and cook for a few minutes till lightly browned, then pour in the liquids, season with salt and pepper and Worcester sauce. Bring to the boil and bubble gently for 15 minutes, stirring from time to time. Pour over hot sausage and mash.