Last Saturday, The Farmers Arms in Combe Florey hosted the grand finale of this year’s Exmoor Food Fest: Six chefs prepared six courses which were served with a great wine flight.
Head chef Ben Routley and his team were joined by Chris Chatfield (Complete Events) and Chris Gillard (Dart Fresh). Miguel Tenreiro from the Porlock Weir Hotel prepared the last course, but wasn’t able to attend due to Covid.
Guests were greeted with a drink on arrival sponsored by Exmoor Distillery – the choice was a range of gins, rum or vodka over ice.
And here is the menu:
Asian Infused Pork Belly Canapé
By the team of the Farmers Arms
Beech-Ridge Duck Breast
Confit Leg, Yeast Crumb, Roscoff Onion, Beetroot & Game Jus
By Chris Chatfield
Fillet of Fresh Trout
Crispy Pork Skin, Sautéed King Oyster Mushroom, Textures of Cauliflower & Herb Oil
By Chris Gillard
Josper Seared Early Spring Lamb
Potato & Celeriac Gratin, Kalettes & Red Current Jus
By the team of the Farmers Arms
Braised Octopus Tentacle Ballotine
Lobster Mac & Cheese, Exmoor Caviar & Red Pepper Coulis
By Miguel Tenreiro
Glazed White Chocolate Mousse
Honey Comb, Chocolate Soil & Winter Berries Compote
By the team of the Farmers Arms
A huge THANKYOU to our fabulous hosts, the chefs and their teams, and of course all the amazing guests without whom the evening would not have happened.
All photos by Gareth Davies Media
Exmoor Food Fest 