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 

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

The Exmoor White Horse Inn in Exford is open for bookings

The award-winning Exmoor White Horse Inn sits at the very heart of Exmoor National Park in the delightful village of Exford. Its 16th 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)

Exmoor National Park
TA24 7PY

Tel:  01643831229



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 • 
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! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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. 🥰⠀⠀⠀⠀⠀⠀⠀⠀⠀
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. ⠀
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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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


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)


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)


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
Braunton, EX33 1JJ



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

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

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 
EX35 6HY

Phone  01598751487

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


Soup of the Day

Served with crusty baguette

Chicken Livers

Served on sourdough bread with caramelized onions, pear and apple


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

Lamb Kofta (GF)

Served with cool tzatziki

Squid Fritter (GF)


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

Lemon and Thyme Chicken Risotto (GF)

Lemon and thyme roasted chicken breast served on a bed of creamy mushroom, asparagus and cherry tomato risotto


Crème Brûlée (GF)

Homemade Crème Brûlée with caramelised sugar topping

Nutty Crumble

Our homemade fruit crumble has a crunchy, nutty topping and is served with custard, cream or ice-cream

Ice-cream Sundae

A mixture of ice-creams topped with Oreo crumbs, brownie chunks, marshmallows, chocolate sauce and wafers

Warm Chocolate Brownie

Served with vanilla ice-cream and chocolate sauce

Sticky Toffee Pudding

Served with toffee sauce and vanilla ice-cream

Selection of Sorbets

3 scoops of your choice of Sorbets

Cheese Board

A selection of local cheeses served with grapes, celery, apple and walnut
Add a glass of port for £2.95

11 Long Street 
Tel.: 01984632306

Meet the Chef: Anita-Clare Field / La Petite Bouchée

When did you become a chef and why?

2014. I’d been in Magazine Publishing for 25 years, and the last recession, in the late 00s, left many of my colleagues at Director level redundant, including me. This happened to coincide with me having a horrific accident and breaking my arm very badly. Three operations later, a huge amounts of physio and a large dollop of stubbornness meant I got my arm back, well 80%. Once I had taken a bit of time out and recalibrated, oh and got married, It was my step daughter that suggested I should cook professionally. Three months after that we launched La Petite Bouchée

Have you always been passionate about cooking?

Absolutely, since I was able to stand on a chair and watch my Mama. She was the most superb cook and dazzled our palates from the get go. She taught me about creating flavours using fresh ingredients. It’s something I have carried with me all my life and now in my job.

What keeps you passionate about cooking?

Living here on the edge of Exmoor means we have the most incredible array of fresh ingredients at our disposal. Meat, fish and shellfish at our disposal together with fresh seasonal vegetables and herbs. I love exploring new ingredients and putting my twist on classic dishes. 

When did you start La Petite Bouchée?

La Petite Bouchée launched in August 2014, We’d converted our 50 year old vintage Citroen camper into a mini restaurant, after the first 6 months we had seating for a further 30 and regularly did big events in Sydenham Wells Park, South East London, which was home for 2 and a half years. We arrived here in Witheridge in February and on May 5th opened La Petite Bouchée version 2 in what used to be the games room in our home. That’s almost 5 years ( including 2 lockdowns ago).

Do you have a particular style of cooking?

If we were to have a style I guess it would be French with a Devon twist. Classic French brasserie dishes made with the best local ingredients Devon has to offer. 

Do you have a favourite dish at La Petite Bouchée and why?

I love cooking fish and shellfish the most. I think the spectacle of a two or three tier Fruit de Mer is hard to beat. From steaming the shellfish in our house stock, cooling it, preparing it for the platters, shucking the oysters, cracking the claws , making the various sauces and accompaniments and seeing the look on peoples faces when they are presented with the end result. 

What one ingredient couldnt you live without?

Salt, in moderation of course. It can elevate a dish to a new level.

Do you have any exciting future plans?

Well yes, we are intending to produce a Festival TOGO menu this year. We recognise not everyone wants to dine out and so we’ll be putting together a Restaurant TOGO style box for people to still enjoy the festival. Our Restaurant TOGO boxes have been very popular throughout the pandemic. We provide you with all the fresh ingredients you need. Fully prepped and ready to pop in the oven or cook on the hob. We’ll be sending out cooking instructions and we’ll be running a competition for the most well presented meal during the Exmoor Food Fest.

Secondly, we’re going to launch MANGETOUT, our new bi-monthly supper club for the consummate foodie. Presenting food from different corners of the world exclusively at different locations for an exclusive amount of diners. We’ll be announcing our first location shortly.

Are you looking forward to Exmoor Food Fest?

We sure are. It’s one of the first things we signed up for when we arrived in Devon. We missed last year because of Covid and so we’re especially looking forward to meeting lots of foodie festival goers again this year.

Is there anything else you would like to add?

You can find details of our menus on our website

Anita-Clare Field. Photo by Faydit Photography.


Exmoor Food Fest Deal:
2 courses £17.50/ 3 courses £20.00 4 courses £25.00

Available Friday and Saturday evening ( Bookings Only )


Quanticks House
19 The Square
EX16 8AE

Tel: 07729 643642


The Farmers Arms in Combe Florey are open for bookings!

Literally risen from the ashes after a fire destroyed the original building dating back to the 15th century in January 2017, the Farmers Arms in Coggins Lane in Combe Florey is now a busy traditional pub with a modern twist where great pride is taken in serving outstanding food.

Head Chef Ben Routley and his team pride themselves on utilising the best of what’s fresh and in season, from Beechridge Farm duck to local seafoods from the North Devon coast for their daily changing menus.

“We take beautiful local ingredients and use classic cooking skills to show them off as they deserve”, explains Ben.

A charcoal fired Josper oven in the kitchen is used for producing the most succulent steaks and fish dishes. Even the charcoal is produced by the Farmers Arms.

A Covid safe garden of thatch-covered tables with heaters for when the weather turns cold and an outside tiki-style bar provide a fabulous atmosphere. The popular wood fired pizza oven is in operation on Friday evenings and all day Saturdays. 

The Farmers Arms is well-known for the variety of real ales and exclusively local ciders as well as an exciting range of lagers and craft beers. The wine list is also extensive.

A firm Exmoor Food Fest favourite, the Farmers Arms have played host to several foodie events such as the “Celebration of Beef” a few years ago when four guest chefs joined the Farmers Arms’ head chef to produce five courses involving beef – including the dessert. 

Exmoor Food Fest Deal:

Wednesdays, Thursdays & Fridays: 2 courses for £20.00 / 3 courses for £25.00

The Farmers Arms
Combe Florey
Somerset TA4 3HZ

Tel: 01823 432267


All photos by Faydit Photography.