Surf’n’Turf Kitchen started when I (Aaron Robinson) saw a need for something different and I came up with the idea of making rustic and homely Scotch eggs and pies.
Starting in a small flat in Teignmouth, with a few simple ingredients bought from the local shop, my first Scotch egg was born. These went straight to the local pub and thanks to their support, I was able to keep up momentum and continue making my products. This had now become my obsession, and I had to work at four different jobs to hit the first milestone.
The goal was Abbfest, a popular local beer festival, and I aimed to make enough products to run a small stall. A Scotch egg is a pint’s best friend, so it was a match made in Devon heaven. My homemade salad came a little later, we found our Scotch eggs’ salad tray was the perfect graze for a summer festival (we now sell the individual salad components in our latest catalogue).
We have recently built a fully-equipped Scotch egg factory in Kingsteignton known as the HQ, where our fully-qualified egg peelers, moulders and crumbers harness their powers. The team is always coming up with ideas and flavours, bringing inspiration from its own experiences. This helps carry the business into the future. We also have small retail area we are hoping to make use of soon.
All our meat is sourced locally from numerous farms throughout Devon from pigs that are born and reared outside, enjoying the Devon countryside for the entirety of their life. The majority is sourced from the multi award-winning The Butchers at Darts Farm who pride themselves on producing high welfare pork.
Our free-range eggs are sourced from Black Dog Eggs based in Crediton, whose bright-eyed and bushy-tailed hens enjoy roaming the Devon countryside. They are fed on sustainable corn and the many tasty treats they find while scratching in the fields. This ensures that they lay hearty, healthy eggs.