Bienvenue and Welcome to La Petite Bouchée

With a week to go before we launch our Exmoor Food Fest menu, we’re busy sourcing the finest ingredients and continuing to prep all the little extras that go on the plate at La Petite Bouchée like handmade pickles, Ice creams sorbets and confit tomatoes.

For those of you not familiar with the way La Petite Bouchée works here’s a little snapshot. We have a zero waste policy which means we only ever buy what we need in the restaurant. If there are any leftovers they are neatly packaged in a box for you if you wish to take them away.

This means that we ask diners to let us know in advance what they wish to order so when you arrive all you need to do is sit back, relax and enjoy your evening without the stress of deciding what you’re eating. Another thing to mention is that we can cater for everyone. Please don’t worry if you have allergies or intolerances, just let us know and we’ll recreate a dish which meets your needs.

You can read all about our Environmental and Social Policies on the website.

Back the menu now and for this years festival we’ve gone for a traditional brasserie style menu. You will see a lot of dishes you are familiar with and a couple you’ll be eager to try. Here is a whistle stop tour of what to expect in terms of flavours and produce.

Entrée

Our French onion soup is my Grandmother’s recipe which I have developed over the years it’s rich, warming and packed with the flavours of sweet onions and bone broth. Have no fear, we’ll be making a vegetarian and vegan friendly version too which is equally as rich in flavour using our secret ingredient to recreate that  legendary “beefy” flavour.

Our Chicken Liver Parfait is light, almost mousse like in texture but bold in with its cognac and thyme overtones, served with french toast and handmade pickles.

Love them or hate them, Escargot will be making an appearance this month. Delivered fresh from Somerset Escargot , these locally ( Wellington) farmed snails arrive ready to be steamed then turned into delicious  Escargot Bourgogne dripping with garlic butter ready to be mopped up with a hunk of crispy baguette. 

Our Ham Hock Terrine is gelatine free, we slow cook our ham hocks for 12 hours with herbs, cider and aromatics and allow to cool, pull and pack tightly into large terrines and chilled, You’ll be served up a generous slice with baguette and handmade pickles.

Our Vegetable Pâté is made using seasonal vegetables, fresh herbs and stock, we use the vegetables themselves to thicken the pâté which is served with toasted bread. This delightfully rich pâté is suitable for vegans, coeliacs and dairy intolerant guests.

Amuse

The amuse this month is refreshing Champagne Sorbet, made in-house with our house fizz with a hint of citrus, guaranteed to cleanse your palette . If alcohol is not your thing then simply let us know because we usually have an equally delicious fruit sorbet available too.

Plats    

Two stalwarts of the menu this month are Steak Frites, 10oz hand -cut Bavette Steaks cooked from fresh, to order and served with our legendary French fries, homemade Béarnaise or Green Peppercorn sauce. Moules Frites are also on the menu, we usually serve Moules Marinières because that is the preference of most of our guests but this month we’ll be offering a special Moules Frites option so if mussels are your thing keep your eyes peeled.

Our seasonal fish this month is Pollack, caught in the west country and sent directly up fresh from the boat. We’ll be serving it in a delicious shellfish broth with a seafood garnish, pickled samphire and powdered smoked dulce all from the Devon shoreline.

Our other meat option is a very traditional Côtelette de Porc, a  local pork cutlet, served on the bone, breadcrumbed and shallow fried then served with smoked lardons and peas. This reminds me so much of eating in Les Routiers restaurants on holiday with my family. It’s a classic.

Our vegetarian and vegan options this month are a delicious Winter Coulibiac, brimming with seasonal vegetables, grains and pulses and wrapped in a lattice pastry case. We’ve also been very busy making lots of confit tomatoes recently for our amuse this month and for our Galettes for the Festival. Tomatoes slowly cooked in olive oil, fresh herbs and garlic. Each tomato is like a flavour bomb going off in the mouth. The pastry is vegan and gluten friendly.

Desserts

Our menu always contains a traditional French tart and this one is no exception, we’re looking forward to serving up a delicious Prune and Armagnac Tart during festival month together with a Tarte Flambée with Apples caramelised apples on top of a pizza style crispy base. As ever all of these will be served with one of our handmade ice creams.

 

Cheese

The cheeses this month to compliment will be Sharpham Crement, Curworthy Haytor, North Devon Gruyére style hard cheese and delicious Beenleigh Blue from Ticklemore Cheeses. Accompanied as ever by one of our handmade chutneys and fruit cheeses.

Suppliers

Our suppliers are family run independent companies based within a 12 mile* radius of our restaurant.

Meat & Poultry

Shapland and Searle in South Molton. All the beef, pork and chicken is locally sourced and butchered on site.

Cheese

All of our cheese is expertly sourced for us by the team at The Cheese Larder

Fruit & Vegetables

All of our fruit and vegetables for the festival month will be supplied locally at our farm shop just outside Witheridge or homegrown by our Front of House team Linzi and Nigel Walker. We’ll also be using foraging company Bello Wild Food, so expect some new and exciting things to try across the month.

Fish & Shellfish

Our Fish and shellfish is supplied by Celtic Fish and Game, who use their own boats and fish along the Devon and Cornish coasts.

We really look forward to welcoming you to La Petite Bouchée across the festival month, but be quick, we’re filling up, if you have a specific question and you can’t find it on our How it Works page  then do call us, we’d be delighted to answer any questions.

Current Availability

7th & 8th – Good Availability

14th  ( Valentines Menu applies ) – 4 covers

15th – 4 covers

21st – FULLY BOOKED

22nd – 6 covers

28th FULLY BOOKED

29th 8 covers

Bookings  – Telephone 01884 860 654 or on our online reservations page HERE

Read more about La Petite Bouchée here.

RECIPE

FRENCH ONION SOUP

 (Serves 6)

Ingredients

  • 2Kg of onions  
  • 6 Shallots 
  • A generous knob of butter 
  • 1 tbsp of caster sugar 
  • 1 litre of beef stock ( if you are vegetarian or vegan, a vegetable bouillon is great)  
  • 1 large glass of dry sherry, Fino is great.  
  • A splash of brandy 
  • Half a bottle of red wine 
  • A handful of fresh thyme 
  • Salt and pepper to taste 
  • 1 baguette, sliced into croutons 
  • A handful of grated gruyere cheese

 Directions

In a heavy based pan melt the butter and and add the sugar. Once the sugar has started to melt add the onions in batches and sauté until completely softened and caramelised. Add the thyme, the stock, sherry, wine and brandy and then bring to the boil. Reduce after a minute to a simmer, place a lid on and cook for 45minutes and if  you are using the slow cooker then let it bubble away for 3-4 hours.  

Remove the lid after the cooking time and stir through, removing any thyme stalks, season to taste. Ladle into bowls, cut a some thin slices of baguette and lightly toast. Just before serving, float the toasted crouton on top of the soup and add a small handful of grated cheese. Then place under a very hot grill until the cheese is melting. Serve piping hot with an extra few slices of baguette. Absolute bliss !

On the menu at the Rising Sun in West Bagborough

EXMOOR FOOD FEST MENU 2020

TO START

SOMERSET PORK SCOTCH HEN’S EGG

with beetroot and juniper ketchup

RIVER EXE MUSSELS

Exmoor gold, garlic, whole grain mustard with a touch of  West Bagborough Honey

WEST BAGBOROUGH VEGETABLE SOUP

served with warm bread

………………………………………..

MAIN COURSE

EXMOOR GAME COBBLER

local game & herbs  & shallots slowly cooked in a wine sauce, topped with a cobbler crust

PAN FRIED FILLET OF HADDOCK

salt and vinegar potatoes, crushed peas, warm tartar sauce

HOMITY PIE

served with local vegetables

………………………………………………………

DESSERTS

SALTED CARAMEL SOMERSET APPLE TART

served with cinnamon Chantilly cream

TRIO OF ROOT VEGETABLE ICE CREAMS

with a chocolate crumb base and crystallised shards

CHOCOLATE DELICE

served with salted peanut ice cream

two courses 12.50 * three course 16.50

You can find out more about The Rising Sun at West Bagborough here….

The Royal Oak in Withypool is open for bookings!

 

 

For over 300 years, the Royal Oak Inn at Withypool has been renowned for providing comfortable rooms and delicious food.

Located on the beautiful village of Withypool in the heart of Exmoor, it is the ideal base from which to explore the moors.

Under new family management, The Royal Oak was refurbished in May 2019 and reopened on 1st June 2019 and has received excellent reviews.

With 2 traditional bars serving a selection of local ales & ciders, including their own ‘Withy Wanger’ ale & ‘Withy Wurzel’ cider, there is also a very well stocked gin bar and malt bar along with extensive wine menu to cover all drinkers.  There is also a dining room/function room seating up to 40 for private dining or functions along with 8 en-suite bedrooms.

All food is freshly cooked by a team of experienced chefs who pride them themselves on using local ingredients to produce high quality meals.

In the short time of being open The Royal Oak has already been award the AA dining award and also finalist in the Countryside Alliance Awards 2020 in the Pub category

Exmoor Food Fest Offer:
2 courses for £17.50
3 courses for £22.50
Lunch and Dinner
Monday – Thursday

Royal Oak Withypool

Tel              01643 831506
Website:  www.royaloakwithypool.co.uk
Email:      
Joinus@royaloakwithypool.co.uk

Visit our website to book a room or table.

Planning to stay the night for the Exmoor Food Fest? You’ll enjoy a 10% discount Monday –  Thursday.

The Kings Arms in Georgeham are 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!

We are very excited to be part of the Exmoor Food Festival 2020, and throughout February (excluding 14th Feb and every Sunday) we will be offering an Exmoor Food Fest Menu alongside our regular menu.

Starters

Spiced Carrot, Coconut and Ginger Soup with Warm Sourdough (v)

Pan fried Monkfish Kedgeree with Soft Boiled Egg and Curry Sauce

Crispy fried Duck and Vermicelli noodles in a gem lettuce wrap with an Orange and Chilli glaze

Mains

Slow Braised Tomato & Cumin infused Shoulder of Lamb Wellington,
Sweet Potato Dauphinoise, Red Cabbage, Glazed Carrots

Pan-fried Sea Trout, Saffron Potatoes, Sauté Spinach, Tapenade Crostini,
Mussel & Crayfish Bisque

Beetroot Israeli Cous Cous, Baked Goats Cheese Crotin in a Filo Pastry,
Basil Pesto & Nut Crumble (v)

Desserts

Mulled cider Steeped Plum and Apple Crumble with Vanilla and Toasted almond Creme Anglaise

Dark Chocolate Marquise with a Raspberry Compote and Sorbet Espresso,

Espresso Vanilla and Kahlua Panna Cotta, Mixed Nut Biscotti

2 courses for £15 / 3 courses for £20

Monday – Saturday 12.30 – 2pm then dinner 6-9pm
Not available Sundays

Booking is advised, so please call us on 01271 890240 quoting EXFF on your booking.

The Kings Arms, Chapel Street, Georgeham, Braunton, EX33 1JJ

Tarr Farm Inn is now open for bookings!

 

 

Welcome to Tarr Farm. We’re an historic and award-winning 16th Century rural Inn, restaurant and hotel set in its own 40 acres and situated in an idyllic location right by the historic Tarr Steps in the heart of Exmoor.

We are committed to using only the very best fresh local ingredients which our chefs prepare with imagination and skill to bring you delicious meals and we’ve won several awards over the last couple of years for our food, including being named in the Top 50 Gastropubs in Britain.

We have a relaxed, cosy and traditional bar area and serve lunches every day, as well as cream teas and bar snacks. We serve an à la carte menu every day and have an extensive wine list as well as our own ale.

We are great for walkers and also dog friendly.

Exmoor Food Fest Deal:

Two course lunch or dinner £17.50
Three course lunch or dinner £20.00

(Monday to Thursday only – from 17th to 28th February)

Tarr Farm Inn
Tarr Steps
Dulverton
Exmoor
TA22 9QA

Tel: 01643 851507
Website: http://www.tarrfarm.co.uk
Facebook @tarrfarm (Tarr Farm Inn Ltd)
Instagram @tarrfarminn
Twitter @tarrfarminn

 

Thomas Carr @ The Olive Room: Open for bookings!

 

 

Here at the Olive Room, quality and comfort are paramount. We believe that excellent food is enjoyed most, in a relaxed and unpretentious environment.

We are incredibly lucky to live and work in such a beautiful area, and we take full advantage of our location! Sourcing the very best in local, seasonal ingredients, and making the most of the abundance North Devon has to offer.

All our food is homemade here on the premises, from the bread, to the ice creams and sorbets. A combination of the very best local produce, and skilled craftsmanship in the kitchen results in a thoughtfully prepared, contemporary British Menu. With strong North Devonian influences, we present  mouth-watering dishes that are as pleasing on the palette as they are on the eye.

We have a fantastic, comprehensive wine list, offering an excellent variety at great value. Our feature wines change with the seasons, accompanying our menu to perfection.

Friendly, attentive service, complements our warm, intimate, environment. So if you’re looking for somewhere to dine with friends, a romantic dinner for two, or perhaps a family celebration, look no further.

We look forward to welcoming you.

“A simple, homely restaurant beneath a B&B, run by an experienced local chef who trained under Nathan Outlaw. Ultra-fresh seafood is the focus, with dishes only confirmed once the day boat deliveries come in. Cooking is skilled” – MICHELIN guide inspectors.

Thomas Carr @ The Olive Room was first awarded a Michelin star for the 2017/18 Michelin Guide, and our team here understand that quality and comfort are paramount. We believe that fine dining is best enjoyed in a relaxed and unpretentious environment.

We are incredibly lucky to live and work in such a beautiful area. To take full advantage of our location, we source the very best in local, seasonal ingredients, making the most of the abundance North Devon has to offer.

We do operate a cancellation policy which you can view HERE

Exmoor Food Fest offer: 
3 courses for £30.00
Lunch:        Tuesday, Wednesday & Thursday
Dinner:       Tuesday, Wednesday & Thursday

Tel : +44 (0) 1271 867831
Thomas Carr @ The Olive Room, 56 Fore Street, Ilfracombe, North Devon EX34 9DJ

Twitter:          @The_Olive_Room
Facebook:       /pages/Thomas-Carr-at-The-Olive-Room
Email:               info@thomascarrdining.co.uk
Website:         www.thomascarrdining.co.uk

About Thomas Carr

Thomas Carr prides himself on producing food of a consistently high standard, establishing a passionate, dynamic and creative dining/kitchen environment. Always experimenting with ingredients, flavours and techniques to push the boundaries of food and exceed the expectations of each customer.

Thomas has always been driven by a fundamental love of cooking and food, always seeking to learn and grow as a chef.

His journey started when he was employed as head chef in 2002 at the Beachcomber Café in Woolacombe, Devon – his hometown. From here Thomas moved to the Watersmeet Hotel, again in Woolacombe, where he was Chef De Partie for 5 years between 2004 and 2009.

In March 2009 Thomas went to work under renowned chef Nathan Outlaw at his Seafood and Grill Restaurant @ The St Enodoc Hotel in Cornwall. Originally taken on by Nathan Outlaw as a Sous chef, Thomas’ potential was quickly noticed and in February 2010 he was appointed as Head Chef at the brand new ‘Restaurant Nathan Outlaw’. Under Thomas the restaurant received two Michelin stars within a year of opening, along with numerous other accolades and awards within the hospitality industry. As well as the day to day running of the restaurant, Thomas also participated in outside events linked to the restaurant and Nathan Outlaw; including a ‘pop up’ restaurant in London and several food festivals/events.

In 2013 Thomas returned to North Devon to take up a role as executive chef at The Coach House, Kentisbury Grange, allowing him another opportunity to work with a renowned chef in Michael Caines MBE. Thomas built a full team from scratch and achieved 2 AA Rosettes within 6 months of opening as well as a full entry into the 2014 Trencherman’s Guide.

In the spring of 2014 Thomas was presented with an opportunity to fulfil a lifetime dream of owning his own restaurant in the harbour town of Ilfracombe, North Devon. The mixture of a bustling, up and coming area and fresh line caught fish delivered to restaurant on an almost daily basis has made for a hugely successful start in business.

And it was at the end of September in 2016, that Thomas received a call so many chefs can only dream of. A call from the Editor of the Michelin Guide, asking him to attend the first ever live presentation of the guide on October 3rd.

The Rising Sun Inn at West Bagborough is open for bookings!

 

A Warm West Country welcome awaits you at this award winning county Inn.

We are thrilled to be showing off some of the best of what Somerset produce has to offer:  we aim to source our ingredients from local farmers and producers, including venison and vegetables from within 1 mile of the Inn and our own home grown seasonal produce whenever possible.

We  hope to tempt both new and returning customers alike with our two or three course lunch menu or why not treat yourself to one of our two fine dining evenings.

Please call us on 01823 432575 or follow the link to book your table

Exmoor Food Fest offer:

Two Courses for   £15.00
Three courses for £18.50  throughout February (not including 14th of February)
Monday – Friday lunch times 

Gourmet evenings 25.00 (includes a glass of wine)

Dates tba
WEST BAGBOROUGH, TAUNTON TA4 3EF
Tel 01823 432575

Somerset Pork and Black pudding Scotch Egg with a bloody Mary ketchup

Homegrown Jerusalem artichoke soup, burnt pear and walnut

River Exe Mussels steamed in Sheppy’s cider, leek and chorizo

Braised Stoneage Organic Lamb Shoulder with mustard mash and petit pois a la francais

Pan Fried Sea bass with Bombay potatoes, crispy seaweed and a saffron cream sauce

Heritage Beetroot Tart Tatin, toasted pine nuts, & basil oil served with a garden salad

Iced Banana Parfait, peanut brittle, salted caramel sauce

Somerset Pear Frangipane tart with Lovington’s honeycomb ice cream

“Chef’s Collation,” delicious flavors and textures of chocolate, coffee and hazelnut

Two Courses 15.00

Three Courses 18.50