Meet the Chefs who’ll create the Amuse Bouche

We are very excited that Werner Hartholt and two of his students from the Butlin’s Chefs Academy will be in charge of the Amuse Bouche at the Media Launch of the 2023 Exmoor Food Fest on 12 October 2022 at Knowle Manor.

Werner Hartholt, group development chef at Butlin’s in Minehead, has been instrumental in bringing the academy to fruition.
“I had the plans in my head for about five years, so it’s really fantastic to see it come to life now,” Werner said. “The aim is not just to make them a chef for Butlin’s, but give them skills for life so they can take them anywhere they want. There is a real shortage of chefs at the moment, and the industry is taking a look at itself in how it operates.”

Werner will bring two of his students to Knowle Manor, Ginny Zdanevičiūtė and Jessica Simmons.

Ginny joined Butlin’s many years ago and has worked front and back of house in various roles. She has mainly been in charge of salad bars and desserts in the large buffet restaurants. She joined the academy to work on her skills and is thriving having worked in 3 other restaurants now to gain more experience.

Jessica had a variety of careers before she joined Butlin’s where she settle on working in the kitchen. It didn’t take long for her to pick up the pace and become an important part of the Fish restaurant. Jess has worked on her skills and joined 3 very different restaurants to gain more experience and will return to the fish restaurant when the academy finishes.

Butlin’s in Minehead only recently opened the brand new internal chef academy. The course runs for 52 weeks, and takes on 12 chefs four times a year from around the country.

The cohorts undertake an intensive training program that is grounded in French cuisine, but covers all manner of classic cooking techniques. The end result is a 52-week programme which is designed as an apprenticeship, giving people a chance to build a career.

It’s offered in all three Butlin’s resorts: Minehead, Bognor Regis and Skegness and isn’t limited to young chefs either, in the current Minehead cohort the ages range between 19 to 39.

Buy your ticket
Werner Hartholt, group development chef at Butlin’s in Minehead
Ginny Zdanevičiūtė
Jessica Simmons

Get your tickets for the ExFF23 Media Launch

On 12 October 2022 we are going to celebrate the start of the countdown towards the 2023 Exmoor Food Fest with a magnificent 6-course-dinner at Knowle Manor near Timberscombe.
Here is the amazing line-up of chefs on the night:

Welcome Drinks

Exmoor Distillery

Amuse Bouche

Scallops with pancetta & Beetroot with goats cheese and walnut

Butlins Academy (Werner Hartholt with two of his students)

Starter
Confit duck tortellini in butternut squash veloute

Anita-Clare Field (La Petite Bouchée, Witheridge)
supported by Nathan Reardon, Exmoor Young Chef runner-up

Fish
Torched mackerel fillet, peri peri dressing, marinated tomatoes, pickled cucumber

Miguel Tenreiro (Porlock Weir Hotel)

Meat
Middle White Pork Belly, Spiced Carrot, Ras el Hanout 

Martin Baylis (New Coast Kitchen)

Pre-Dessert

Lemon mousse, lemon sherbet, white chocolate

Exmoor Young Chef competition winner Perran Clark with his mentor Carla Jones (Sandy Cove Hotel)

Dessert

Treacle Tart and Blackcurrant

Jade Shorney (Rising Sun, West Bagborough)

Tickets are £70.00 per person.

7 for 7.30 pm.

There are only a limited number of tickets available.

Book your ticket now

Knowle Manor is a beautiful country house, and we look forward to dining in the stunning palm house.

Get ready for the 2023 Exmoor Food Fest

Exciting news: We are starting the countdown to the 2023 Exmoor Food Fest on 12 October with a magnificent six-course-dinner at the beautiful Knowle Manor. The line-up of award-winning chefs is amazing, and we can guarantee that our guests are in for a treat.

If you are on our mailing list you will have first grabs for the limited amount of tickets which will go on sale later in August. Watch out for an email early next week where you can register your interest – we’ll be contacting you on a first come, first serve basis.

At the beginning of next we will reveal the names of all the chefs and what courses they will do to our subscribers. The public announcement here on the website and in the media will follow later. If this isn’t another good reason to be on our mailing list!

Let me tell you that much already: We will be dining at the beautiful Palm House of Knowle Manor, an impressive listed Manor House with extensive landscaped grounds, on the edge of Timberscombe. Set in 120 acres the property offers views across the lakes & trees to the forests and moors beyond. The River Avill quietly meanders through the grounds on its way to the medieval village of Dunster Herons, kingfishers and barn owls are regularly sighted in the grounds.

2023 Exmoor Food Fest: Salt Media becomes Media Partner

We are delighted to be partnering again with Salt Media at the forthcoming 2023 Exmoor Food Fest.

Here is what Nick Cooper, Director of Salt Media, said:

Salt media is a Westcountry-based creative agency. With clever thinking, crisp copy and stunning design we help food, hospitality and membership brands tell their story, so we’re delighted to be partnering with Exmoor Food fest. As well as working for some brilliant clients we have our own portfolio of publishing brands: Food Magazine, The Indy Coffee Guides and the Trencherman’s Guide.

Pop over to their website and check out what they can do for you.

Exmoor Supper Club launches in July

The first Exmoor Supper Club will take place on 15 July 2022 when Anita-Clare Field, Chef/Patron of La Petite Bouchée in Witheridge, Devon, and her team come to cook a five-course Mediterranean feast in Allerford, Somerset.

La Petite Bouchée has been a firm favourite with Exmoor Food Fest diners over the past years, and now the popular restaurant with a zero-waste policy is hosting a pop-up dinner at the recently refurbished Allerford Community Hall which has the most stunning views across Porlock Vale towards Hurlstone Point and the sea. The sunsets tend to be spectacular!

Tickets are limited to 30 diners who will be greeted with a welcome drink at arrival.

The menu:

Welcome Drink

Mezze ( A selection of sharing Tapas plates) 

( Baba Ganoush, Turkish Salad, Hummus with Parsley, Za’atar bread, Pickled cauliflower, Red cabbage salad, Falafel, Pickled Chilli, Tahini Garlic Sauce)  

Amuse

Salads 

Tomato salad ( with cumin and mint ) 

Fattoush Salad  ( with lemon and flatbread croutons ) 

Tabouleh 

Tanoreen Salad ( with pomegranate and walnut) 

Mains

Slow cooked Moroccan – Spiced Lamb on a bed of Jewelled Couscous 

Vegetable Tagine with Jewelled CousCous

( Both dishes served with Garlic sauce and Harissa Sauce and flatbreads ) 

Desserts

Baked Figs with honey and pistachio 

A selection of Baklava 

£70.00 per person.

15 July 2022, Allerford Community Hall, Hare Park, TA24 8HL
7pm for 7.30pm

You will be able to buy drinks from our well-stocked bar.

Book now
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Here are some images from La Petite Bouchée:

Subscribe to Exmoor Supper Club News

PS: Fancy learning how to cook Bouillabaisse from Anita-Clare Field? Join us for our online cook-along on 21 June 2022.
Find out more here…

Join us at the Exmoor Fair in Allerford

Join us at the first Exmoor Fair at Allerford Village Hall & Grounds!

Sunday, 22 May 2022
10 am till 4pm
Food * Arts * Crafts * Wellness

We’ve been planning a Taste Exmoor event in Porlock Vale for the past 2 years, but Covid thought otherwise. This year we are back – we had to scale down to 1 day (rather than 3), but we’re going to add arts, crafts and wellness into the mix.

There is limited space for tables indoors, but lots of space for marquees on the grounds. 

Looking forward to having you on board!

Sign up here

If you are offering

  • Hot Food
  • Food & drink products
  • Arts
  • Crafts
  • Wellbeing (Yoga etc)

then we’d love to hear from you.

Sign up here or send us an email.

Allerford Village Hall is located off the A39 between Minehead and Porlock on the National Trust Holnicote Estate (TA24 8HL)

The 2022 Exmoor Food Fest has officially ended

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

Michelin Stars announced today

Two Exmoor restaurants have been named in today’s announcement by Michelin Guide to have retained their stars.

Congratulations are in order to Mark Dodson and his team, amongst them Olivier Certain, at the Masons Arms in Knowstone who held their star yet again – 17 years, and not out!

(Photo by Andy Francis)

MICHELIN Guide’s Point Of View

Husband and wife Mark and Sarah Dodson run this pretty thatched pub in a secluded little village. It was built in the 13C by the masons who constructed the nearby church and exudes plenty of rural charm. Have a drink in the cosy beamed bar or lounge then dine beneath a Grecian ceiling mural in the bright rear dining room, where the views over Exmoor’s rolling hills are fantastic.
The food is more sophisticated than you’d expect to find in a pub, with a concise seasonal menu of attractively presented dishes firmly rooted in British and French classics. Cooking is refined and flavours are pronounced and assured; Mark has plenty of experience and employs the finest local produce to full effect. Service is charming and attentive and a perfect match for the food.

Congratulations are also in order to Thomas Carr who retained his star at 1837 in Ilfracombe.

MICHELIN Guide’s Point Of View

Thomas Carr is a skilful and experienced chef who understands his guests and the area well. Local fish is his forte and he serves it in a multitude of different ways, carefully selecting the accompaniments to enhance rather than dominate the star ingredient of each dish. The well-judged, perfectly balanced menu reflects both the region and the seasons: you might find mackerel, monkfish or bass alongside juicy Creedy Carver duck, with some playful desserts to follow.
The building, in the heart of town, was formerly a police station, and the restaurant’s name is a nod to the year it was constructed. Dark colours and an impressively high ceiling set the tone and the exposed stone walls are hung with seafood prints; there’s also a sweet little anteroom. Endearing service completes the picture.

Tickets are now available for ExFF22 ‘Closing Ceremony’

Well, it's actually more of another outstanding Tasting Dinner - six chefs will be serving up six courses at the Farmers Arms in Combe Florey on Saturday, 26 February.
There are only 50 Tickets available. And they are selling fast.
Menu plus wine flight: £70.00 pp

To book, call the Farmers Arms on 01823 432267 or send an email to farmersarmschef@yahoo.com or info@farmersarms.net

Meet the Chef: Jade Shorney, The Rising Sun

When did you become a chef and why?

I started my Journey in kitchens when I was 15/16 during School work experience. I was asked what I wanted to do and my Brother said you can come to work with me so I did and have never looked back. I became a chef because it is something I have always been interested in doing. My Nan was a chef and made these beautiful wedding cakes with delicate flowers and my Big Brother is a chef so I guess you could say it’s in my blood. 

Have you always been passionate about cooking?

I have always been in the kitchen Baking with Family/Friends from a very young age. It’s always been something I’ve been interested in from the exact science of baking to creating new dishes and flavour pairings.

What keeps you passionate about cooking?

To be passionate about cooking you have to have a good teacher and respect for the ingredients. I was fortunate enough to have a great teacher. One of my old head chefs in the 2 years we worked together  taught me how to become not just a leader but a chef.

But also you as a chef have to remember every day is a school day because we are constantly learning and the food trends, diets and so on are constantly changing so it keeps you on your toes.  

When did you start at The Rising Sun?

Well… The Sun is under new management so I  have really only worked there since September 1st. I worked at the Sun Pre Covid for almost 3 years. I was Gutted to have to leave. It really is a special little Village. I knew I had to go back and finish what I started so I did. 

Do you have a particular style of cooking?

My style of cooking is very much taking Local and Seasonal Produce and letting the ingredients sing. Try no to fuss around too much with foams , plates full of purees and so on because at times they shy away from the ingredients. We use a lot of varied techniques but we stick to traditional ways of cooking in order to benefit the ingredients we use.

Do you have a favourite dish at The Rising Sun and why?

 I couldn’t pick a Favourite dish as I love coming up with new ideas and dishes. If I was to hold on to one dish I’d get bored and start thinking of ways I can make it even better. 

What one ingredient couldn’t you live without?

Salt – what good would any other ingredients be without Salt to Season them.

Do you have any exciting future plans?

We hope to purchase a second pub in 2022 and I would then become the Head chef of Two kitchens overseeing and building both the brand, cuisine and standards.

Are you looking forward to Exmoor Food Fest?

I Have been involved in the Exmoor Food Festival for a few years now and it’s great to be back but for some of the Team it is new to them and we are excited to be entering this year.

Something we are hugely proud of at The Rising Sun is Our All Female Kitchen Team , with only 17% of UK chefs being Female. 

I Couldn’t be more proud of my Team. They are Amazing and such hard working, we get along like Family.  

Download the ExFF22 menu here

West Bagborough
Taunton 
Somerset, TA4 3EF

Website: www.therisingsunwestbagborough.com
Phone Number: 01823 432 575
Email Address: michelle@melburypubs.com