Tanya James and her Son, Ryan Mell would like to welcome you to the Salty Pigeon. Tanya has always had a passion for food, but her appreciation of fine dining has developed in recent years. Tanya has a background of wealth of experience in the hospitality trade, spanning back many years and decided that the time was right to pursue her dream and support Ryan in his career. Ryan has graduated from
his 2 years as a student at the Micheal Caines Academy and will continue to study VRQ Level 3 food preparation and cooking at Exeter collage , This is a dream business opportunity for Ryan and while continuing his studies he will develop his skills and experience at The Salty Pigeon with the restaurant's head chef Simeon Baber. Simeon is established chef who began his career at The Royal Clarence and has worked for various members of the royal family. Simeon is passionate about producing extraordinary cuisine and is hoping that the menu will offer something for everyone with a combination of fine dining and more simple options. The Salty pigeon aims to accommodate all taste and dietary requirements, allowing couples or groups with varying tastes to eat in one place together. Tanya and Ryan's vision is that the family-run restaurant will use local free- range produce the best food at the most reasonable prices.The ingredients used in all of our dishes are sourced from suppliers in the south west whenever possible. The aim of The Salty Pigeon is to provide a new experience to locals and put something back into the community. The ultimate goal is for guests to feel the exquisite food and exceptional service is something that you should experience regularly, not just on special occasions. If you have any special dietary requirements or would like to omit any ingredients from our dishes, Please let us know. All of our dishes are made to order and Simeon and Ryan will be happy to adapt them to meet your individual requirements.
