Chef and Patron Andrew Dixon talks to Tiverton Community Radio about his journey so far and why a Newcastle lad fell in love with Exmoor. He talks sustainable fishing and the Porlock Oyster Project producing GRADE A right on the sea bed which his restaurant with rooms overlooks out onto. Exmoor doesn’t get better than this. Andrew was also caught teaching some Petroc students in Tiverton the art of shucking oysters. It’s all good stuff!
Podcast: An Interview with Chef Andrew Dixon
Exmoor Food Fest 