Exmoor Food Fest

Meet the Chefs: Arek & Dainis from the White House, Williton

When did you become a chef and why?

Arek- I have been involved in cooking since early childhood, helping my mum and dad and learning my first tastes from them. After finishing secondary school I started my professional education at chefs college, rest is history 😊

Dainis- I became a chef 19 years ago as a new challenge for myself.

Have you always been passionate about cooking?

A – To this day I enjoy cooking, creating new dishes and seeing happiness on my customer faces when they taste the food, I think this is what keeps me going and motivates me.

D – Yes

What keeps you passionate about cooking?

D – I love keeping people happy and exceeding expectations with food they eat

When did you start at The White House?

A – I’m with the Withe House Hotel for over a year now, enjoying every minute . I have joined my friends here and we are are all passionate about great food and customer service, it’s great when we inspire and motivate each other.

D – We took over the business as a B&B in 2019. We renovated the restaurant and opened to the public in November 2019.

Do you have a particular style of cooking?

A – I wouldn’t say that I have a particular cooking style, I love food from around the world and trying new things

Do you have a favourite dish at The White House and why?

Both – We don’t have a favourite dish. We change the menu often and we create each dish with passion and care. It would be like choosing a favourite child.

What one ingredient couldn’t you live without?

Arek – Butter

Dainis – Meat

Do you have any exciting future plans?

Both – Yes, to extend our restaurant, open the garden to public and do BBQ weekends

Are you looking forward to the Exmoor Food Fest?

Both – Yes very much so. It’s always great to hear feedback about your dishes, we are constantly trying to improve the customer experience. Also, it’s great to see what trends and ideas are presented by the competition.

Is there anything else you would like to add?

We look forward to seeing you at The White House!

The White House
11 Long Street
Williton
TA4 4QW
Tel.: 01984632306

www.whitehousewilliton.co.uk
info@whitehousewilliton.co.uk

Meet the Chef: Ben Routley, Farmers Arms

When did you become a chef & Why?

In 2011 I Entered my first kitchen as the quiet little pot wash trying to earn a little bit of pocket money. A couple weeks later I realised what I thought was going to be just a weekend job changed a thought in my head and I realised this fast paced, crazy & fascinating industry was definitely for me! Soon ditched the dishes and headed for the main kitchen.

Have you always been passionate about cooking?

I’ve always had a flair with food from digging half my parents garden up to make a vegetable patch to going out beating & using the freshly shot duck, pheasant & partridges to cook meals at home. Ive always enjoyed experimenting and putting ingredients together that shouldn’t work together but do!

What keeps you passionate about cooking?

It’s got to be hearing and seeing customers enjoy what’s produced for them.

The “wow” you hear through the kitchen door as the dishes arrive at the table.

But also the amazing availability of our produce raised so close to us from long horned beef to freshly caught lobsters.

When did you start at the Farmers Arms at Combe Florey?

February 2020! Not the best time to try & turn a restaurant completely around with the Covid just kicking off and us soon getting locked down. But we pushed through staying open for takeaways. Which soon got the customers flooding into our outdoor thatched area wanting to try our new menu & freshly made pizzas.

Do you have a particular style of cooking?

Less is more. I don’t really have a style. I enjoy creating dishes from locally shot game to Asian Ramen noodles & everything in between. Everything comes with a little twist of course !

Do you have a favourite dish at the farmers and why?

I do have a couple of personal favourites I like to suggest to people. On the starters it’s got to be the hand picked Brixham crab & brown shrimp served with a runny truffle confit egg yolk & homemade focaccia. On the Mains its got to be the Josper seared backstrap of venison, hand-made sweet potato gnocchi, charred fennel & rich Port jus!

What one ingredient couldn’t you live without?

The obvious answer would be salt & pepper as that can lift & change a dish instantly but would be garlic for me I think.

Do you have any exciting future plans?

We are hosting an event to celebrate the closing of the Exmoor Food Fest.

We have a few things up our sleeve for this year but its hush hush at the moment.

Definitely the spring as I’m a huge spring lamb fan.

Are you looking forward to the Exmoor Food Fest?

100% it’s a great way to prise people out of their homes & to keep supporting businesses throughout the cold winter months

Is there is anything else you would like to add?

As mentioned we will be hosting the closing event to celebrate this great month of Fantastic pub / restaurants.

If you wish to see more of our food & the pub you can follow me personally on instagram @VW_CHEF96 or the pub itself @farmersarmscombeflorey

Introducing the Mangetout Supper Club

Introducing Mangetout Supper Club, a new exclusive dining club from award-winning La Petite Bouchée. This is a new project for Chef/Patron Anita-Clare Field.

“This new project gives us an opportunity to showcase our more creative side, without diluting our La Petite Bouchée brand,” explains Anita-Clare.

La Petite Bouchée, known for its big bold flavours and French Bistro-Style menus, will stay true to its roots and continue to serve an array of classic dishes.

“Mangetout allows us to create tasting menus from around the globe to a niche audience, all with one thing in common. A passion for food and its provenance, We want to be small enough to be able to work with small holders and artisan producers for each event. We also have our incredible network of suppliers which we’ll continue to use alongside La Petite Bouchée.”

“That’s not the only thing. Mangetout will be nomadic. There will be a different venue for each event. We’ve got some places in mind but we are open to ideas. The first venue announced last week is North Lake Chapel, East Worlington.”

“We’re absolutely delighted to be working with North Lake Chapel for our first event. A stones throw from La Petite Bouchée. The Chapel, near East Worlington is a beautifully converted building, dating from 1860, situated in the heart of Devon with views of both moors. This wonderful venue allows us welcome our guests with a glass of fizz and some canapés before joining us upstairs for our five course tasting menu which is a final hurrah to this years Exmoor Food Festival and a celebration of seasonal Exmoor produce including local venison and beef.”

You can find the full menu below and bookings are now open. To book simply email us here at hello@lapetiteboucheebrasserie.co.uk

Quote “Exmoor Food Fest” to enjoy a 15% discount for the launch event.

The Exmoor White Horse Inn in Exford is open for bookings

£20.00

The award-winning Exmoor White Horse Inn sits at the very heart of Exmoor National Park in the delightful village of Exford. Its 16^th century origins are reflected in its chic country interiors.

Relax before dinner in oak beamed bars in front of a wonderful log fire. A warm welcome, creative menus & one of the most extensive whisky collections in the south west of England with over 250 malt whisky for your pleasure.

The best locally produced Exmoor Ales, Local craft gins & a comprehensive selection of wines.

Our creative team of chefs produce seasonal menus showcasing the best Exmoor Produce with a contemporary twist.

‘Truly the heart of Exmoor’ Open all year round for Lunch, Dinner and Afternoon Tea

Exmoor Food Fest offer: 2 courses for £20.00, available lunchtime and evenings (excl Sun lunchtime)

Exford
Exmoor National Park
TA24 7PY

Tel: 01643831229

Website: www.exmoor-whitehorse.co.uk

Email: enquiries@exmoor-whitehorse.co.uk

The 2022 Exmoor Food Fest has officially started

Wednesday night, the 2022 Exmoor Food Fest was officially launched at the Pyne Arms in East Down. Chef Ellis Pannell was joined in the kitchen by Olivier Certain (Masons Arms Knowstone), Paul Berry (The Swan, Bampton) and Donna Berry (Spelt, Bampton). Liam and Matt from the Old Bank in Lynton contributed the canapés.

Only two nights earlier, the three Exmoor pubs had made it into the Top25 Gastropubs of the UK – so there was even more reason to celebrate. The Swan had moved to up to Rank 25, the Michelin-starred Masons Arms came in at Rank 22, and the host of the launch, the Pyne Arms, had made it to Rank 17.

The launch night was an all-round success. People loved the food and the wine paring, the atmosphere was great, and the chefs’ efforts were applauded and appreciated.

Here are some examples of the feedback left by happy guests on social media:

Posted @withregram • @clare.anne.co
Contagious, beautiful passion.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Last night I attended an event locally to me. It was the launch of the @exmoorfoodfest hosted by @pynearms – the food, wine, atmosphere and company were all absolutely amazing, but there was one thing that stood out to me above all those things…⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
That thing was the passion! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The passion of the chefs that took part in the event, and the way everybody in the room celebrated their passion. It was just amazing. 🥰⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Each chef came out and explained their dish with the diners, what they were making, why, and a little backstory about them, and everyone in the room paid complete attention as they spoke, then clapped with genuine admiration and appreciation at the end of each one. ⠀
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When someone is talking about their thing, their passion, their love, there is something so captivating and inspiring about it, and I couldn’t help but notice the link between that experience and the way we connect so much more with businesses whose passion and enthusiasm pours just like this. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We can spend ages overthinking and trying to cleverly craft our message and marketing, but there is no more effective way to connect with your audience than to just speak with a genuine, raw passion for what you do. It doesn’t need to be glamourous or polished, it just needs to be real. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Thank you to all the chefs last night that made the evening so memorable, and for sharing your passion with us! 🤍⠀⠀⠀⠀⠀⠀⠀⠀⠀

Here are some photos James Archibald took on the night:

Thank you to hosts Ellis and Amie Pannell, the chefs, the front of house staff, the suppliers and sponsors (shout-out to Wicked Wolf Gin!), and all the lovely people who came and enjoyed the night.

The Kings Arms in Georgeham is open for bookings

Known for its dramatic cliffs, wild seas and sandy beaches at Woolacombe, Saunton Sands and Croyde Bay, North Devon is where Exmoor meets the Sea. Only a short drive from these stunningly beautiful beaches you will find the picture postcard village of Georgeham, which is home to the Kings Arms. A traditional village family-run pub bursting with character; exposed beams, a roaring log burner and comfy sofas, which combine to create a warm and welcoming space to while away the hours. Proudly working alongside the finest suppliers the West Country has to offer, our menu reflects the changing seasons to offer a menu of modern British classics with a contemporary twist. We hope you can join us this February!

Exmoor Food Fest Offer:

£20.00 for 2 Courses /£25.00 for 3 Courses

Available Wednesday – Saturday 12:30-2.30pm/ 6pm–9pm

throughout February 2022

Not Available Sundays & Saturday evening

Starters

Smoked Haddock, Potato & Chive Velouté, Soft Poached Hen’s Egg (f, d, e)

Cumin Roasted Carrot Arancini, Carrot Hummus, Carrot & Coriander Slaw, Coriander Oil (Vegan)

Orange, Chilli & Ginger Glazed Pork Bites, Shaved Fennel & Spring Onion Salad, Toasted Sesame Seeds (s)

Mains

Pan Seared Fillet of Bream, Fragrant Rice, Poached King Prawns, Thai Green Curry Sauce, Toasted Peanuts (Cr, f, P)

Spinach, Potato & Paneer Samosa, Fried Cauliflower Rice, Coriander & Onion Chutney, Keralan Tomato Sauce (Vegan/GF on Request) (m, d, g)

Duo of Devon Venison, Roasted Haunch & Cottage Pie with a Devon Blue Cheese Mash, Parsnip Puree, Savoy Cabbage, Port Jus (d, Su)

Desserts

White Chocolate & Vanilla Panna cotta, Morello Cherry Compote, Biscotti

Mulled Cider, Apple & Plum Spiced Nut Crumble, Vanilla Ice Cream or Crème Anglaise (Vegan on Request) (N, du, e,)

Sticky Toffee Pudding, Butterscotch Sauce, Toffee Crunch Ice Cream (d, e)

To Book call 01271 890 240 Quoting ‘Exmoor Food Festival’ or Book Online

The Kings Arms
Chapel Street
Georgeham
Braunton, EX33 1JJ

Website: www.kingsarmsgeorgeham.co.uk

Email: info@kingsarmsgeorgeham.co.uk

Welcome to Maiden Arch By Robert Bryant, Barnstaple

Starting as a pop up and moving into a restaurant, Maiden Arch is an intimate dining experience with Chef Robert Bryant, serving the finest of modern British cuisine.

Living in this part of Devon, not only has some of the finest game, meats and fish around but also herbs, flowers and foragables. At Maiden Arch, we embrace our provincial ingredients and we are always finding ways to pay homage to our home. Robert explains his own cooking style as “classic flavour combinations, modern technique, with a few bits of magic inbetween whilst utilising the best of English produce”
Maiden Arch By Robert Bryant, in Barnstaple town centre. Truly a Modern British Fine Dining experience.

Exmoor Food Fest offer:

Every Wednesday and Thursday we would love to welcome you to an exclusive evening of a 5 course tasting menu at £50 throughout the whole of February.

-Michelin Recommendation
-Michelin Guide

Maiden Arch By Robert Bryant
01271 523774
14 Maiden St, Barnstaple EX31 1HA
Reservations@maidenarch.co.uk
MaidenArch.co.uk

Welcome to the Old Bank in Lynton

Newly opened in the height of the pandemic, The Old Bank is delighted to be taking part in their first Exmoor Food Fest this year.

Launched in May 2020, The Old Bank brings an exciting new dining experience to the heart of Lynton’s Old Town.
Serving lunch between 12:00 – 14:30 and evening meals between 18:00 – 20:30 Wednesday through to Sunday.

The Old Bank aims to create a celebration of local and seasonal produce, run by a small team attracting top reviews for their exceptional food and service. Our freshly renovated restaurant has been thoughtfully designed to offer you a contemporary, intimate and memorable dining experience.

Proud and fortunate to have Matt – Head Chef, who is consistently impressing with both classic dishes and new delights. The Old Bank team looks forward to inviting you this February to participate in the 2022 Exmoor Food Fest.

For more information regarding their menu or to book a table please visit www.theoldbanklynton.co.uk

EXMOOR FOOD FEST OFFER
2 Course – £20 / 3 Course – £25

Offer valid between 12th February – 12th March

Lunchtimes ONLY

Wednesday – Sunday
Served between 12:00 – 14:30
Booking required

The Old Bank
Church Steps
Church Hill
Lynton
EX35 6HY

Phone 01598751487
www.theoldbanklynton.co.uk
Info@theoldbanklynton.co.uk

Three Exmoor pubs in the Top25 Gastropubs

Huge congratulations to THREE Exmoor restaurants who made it into the Top25 Gastropubs in the UK at today’s awards in Manchester!

The Pyne Arms, where the 2022 Exmoor Food Fest will launch this Wednesday, was awarded Rank 17!

The Masons Arms in Knowstone – Rank 22

The Swan, Bampton – Rank 25

We are excited that chefs from all three establishments will be cooking at the launch on Wednesday.
(To our knowledge, the launch is sold out. However, if you want to go onto the waiting list, you can call The Pyne Arms on 01271 850055).

This is an amazing achievement!

The White House in Williton is open for bookings!

The White House is a family-owned Hotel and Restaurant located in the bustling Somerset village of Williton. The building, originally a farmhouse, was built approximately 300 years ago and is a Grade II listed building. It has 7 guest bedrooms in the main house and a further 5 in the Courtyard. These outside rooms were formally the stables and a dairy and if you venture to the back of the Courtyard you can see the original barn.

The restaurant is open to the public as well as hotel guests and has two resident chefs, Dainis and Arek.

Our 2 chefs, Dainis and Arek, are both directors and have been friends since they worked in the same kitchen in London in 2005.

Arek is from Poland and Dainis is Russian Latvian.

As well as Poland, Arek has worked in kitchens in London, Dubai, Oxford and Reading. He specialises in Asian and traditional British cuisine.

Dainis has also worked in London plus New York, Birmingham and Exeter. He specialises in European food, particularly French and Italian but has also been head chef of a traditional Indian restaurant.

At The White House we source our meat from Somerset Farmhouse butchers, our vegetables from Veggie Patch in Watchet and our eggs from Meadowsweet Farm. We grow a lot of our own herbs at The White House.

Our menus showcase the different skills of the chefs. They add their own splashes of exotic flavours and cooking styles to predominantly British dishes.

Exmoor Food Fest Deal:
2 courses for £20.00 / 3 courses for £24.00

STARTER

Soup of the Day

Served with crusty baguette

Chicken Livers

Served on sourdough bread with caramelized onions, pear and apple

Mussels

Cooked in a buttery white wine sauce and served with crusty baguette

Lamb Kofta (GF)

Served with cool tzatziki

Squid Fritter (GF)

MAIN

Venison Sausage Coil

Succulent venison sausage served with mashed potatoes, steamed vegetables and a
red wine gravy

Lamb Kofta

Lamb kofta topped with tzatziki and harissa chilli paste resting on a bed of naan bread and tabbouleh salad

Beef Stew (GF)
Slow cooked tender beef stew served with mashed potatoes and steamed vegetables. *Swap beef stew for our ratatouille and make it meat free*

Spinach & Chickpea Curry (GF, V, Vegan)

Spinach and chickpeas cooked in a chai-spiced tomato sauce. Served with fluffy rice.

Fish Cakes

Our homemade fish cakes, served on a bed of fresh salad with tartare sauce

Pork Belly (GF)

Crispy pork belly served with roasted vegetables and potatoes and topped with a butternut squash and truffle puree. Served with local cider gravy

Chicken Milanese

Chicken breast coated in our special house panko breadcrumb mix. Served with fries

Seafood Linguini

Our seafood mix served with linguini pasta all coated in a chilli and tomato sauce

Wild Mushroom Risotto (GF)

Risotto rice delicately cooked with tomatoes, wild mushrooms and tarragon. Finished with a drizzle of truffle oil