A week ago, several award-winning chefs came together in the kitchen of the Luttrell Arms in Dunster to prepare an outstanding seven-course-meal marking the official launch of the 2017 Exmoor Food Fest.
Head chef Barrie Tucker was joined by Paul and Donna Berry (The Swan), Andrew Dixon (The Café at Porlock Weir), Olivier Certain (Clavelshay Barn) and Ellis Pannell (Pyne Arms).
Each course was perfectly matched with exclusive wines by Dirceu Vianna Junior MW, Wine Director at Enotria&Coe, who commented: “Congratulations for putting together such amazing event. It seems that everyone really enjoyed the excellent food and brilliant atmosphere.”
Nigel Way, owner of The Luttrell Arms Hotel, introduced each of the chefs as their courses were being served, said “The Guest Chef Dinner is a celebration of food and drink from across the region. We are happy to support the Exmoor Food Fest which provides a valuable platform for fine dining, and its success brings benefits not only to restaurants here in Dunster but to the economy of Exmoor.”
Elke Winzer said. “The launch of the Exmoor Food Fest 2017 at The Luttrell Arms Hotel was a great success, not least because of the untiring enthusiasm and support by the Luttrell’s team for the festival. They put together a fantastic Guest Chefs Dinner showcasing the talent and high quality local produce on Exmoor and it was a fitting start to the third Exmoor Food Fest.”
WICKED WOLF GIN
ELLIS PANNELL, THE PYNE ARMS, BARNSTAPLE
Plaistow Mill’s smoked trout with fennel toast,Westland Farm pulled pork fritters with sweet and sour apple sauce,Vulscombe goat’s cheese and Exmoor Ale onion chutney
PAUL AND DONNA BERRY, THE SWAN, BAMPTON
‘Breakfast’ Bampton butcher’s smoked streaky bacon, duck, plum and quail Scotch egg, black pudding, tomato and pancetta with haricot beans
OLIVIER CERTAIN, CLAVELSHAY BARN, NORTH PETHERTON
Pan-seared fillet of silver mullet, Jerusalem artichokes, baby gem and poultry reduction
BARRIE TUCKER, PSALTER’S RESTAURANT, AT THE LUTTRELL ARMS HOTEL
Haunch of venison with pickled mushrooms, mushroom purée, charred salsify, salt baked celeriac and chocolate sauce
BARRIE TUCKER, PSALTER’S RESTAURANT AT THE LUTTRELL ARMS HOTEL
‘Egg and Soldiers’
ANDREW DIXON, THE CAFÉ AT PORLOCK WEIR,
Apple mousse, apple jelly, nutty granola,
Somerset cider brandy ice cream, cider syrup
All photos by Clayton Jane.