We’re delighted to welcome The Foxes Hotel in Minehead back to the Exmoor Food Fest!
Some of the learners will be supporting events at other ExFF25 venues, and there there is a big event at Foxes in February which is worth keeping an eye on. We’ll let you have dates and further info as soon as we have them.
Foxes Hotel is a delightful Victorian seaside hotel in Minehead on the Exmoor coast. As the UK’s only fully operating training hotel for young people with learning disabilities, a stay at Foxes is a truly unique experience.
We are excited to welcome the Exmoor White Horse Inn, Exford, back to the Exmoor Food Fest!
Set in the heart of The Exmoor National Park, nestling beside the River Exe – The Exmoor White Horse Inn is a beautiful privately owned and run 16th Century Inn. Steeped in history, the Inn remains a truly special place which can be enjoyed throughout the seasons.
As soon as we know the details of what the Exmoor White Horse Inn will offer for our 10th anniversary in February 2025, we will let you know.
Welcome to the Stags Head in Dunster who have just joined the 2025 Exmoor Food Fest!
Nestled in the beautiful medieval village of Dunster, Somerset, The Stags Head is a charming and historic 15th-century pub located on West Street, said to be the oldest part of Dunster.
We’ll tell you all about their offer once it goes live on our website.
Welcome to the Pyne Arms who have just signed up to the 2025 Exmoor Food Fest
Located in the picturesque hamlet of East Down, North Devon, you will find a true example of a stunning family run pub, offering award winning food, drink and accommodation.
As soon as we have more details of the Pyne Arms’ ExFF25 offer, we’ll let you know.
We have the first menu for the 2025 Exmoor Food Fest! Look what La Petite Bouchée have sent us:
We are truly excited to share our menu for the upcoming 2025 Exmoor Food Fest! This year marks the 10th anniversary of the food fest and it promises to be a remarkable celebration of culinary delights across Exmoor at all the venues taking part.
Among the featured dishes on our menu is the delectable Omelette Arnold Bennett, with a winter-inspired take on the classic salade Lyonnaise, which is sure to be popular with foodies ! We’ll also be offering guests the cheese course we served at the incredible 10th Anniversary Dinner at Croydon Hall earlier in October.
Additionally, we’ll be expanding our offering by opening on Thursdays for lunch throughout the month of February, alongside our established dinner services on Fridays and Saturdays. This decision has been taken following our recent poll and will allow even more guests to partake in the food fest during daylight hours.
Celebrating ten incredible years of the Exmoor Food Fest is a significant achievement and a testament to the passion and dedication behind this event. Huge congratulations Elke, we look forward to visiting as many venues as possible.
You can find out more about all the venues taking part on the Exmoor Food Fest website and as ever if you’d like to book a table then please:
In the run up to the “10 Chefs 10 Courses” we have asked ‘our’ chefs a few questions.
Anita-Clare Field (Chef Patron La Petite Bouchée Brasserie La Petite Bouchée Private Chef & Events) has been a great supporter of the Exmoor Food Fest ever since La Petite Bouchée landed in Devon.
Here is what she said:
If you could only cook with five ingredients for the rest of your life, what would they be?
Seafood, salt, chilli, garlic, ramen noodles.
If you could cook a meal for any historical figure, who would it be and what would you prepare for them?
Julia Child, and I’d love to cook cassoulet without chicken !!!
What’s the weirdest request you’ve ever received from a customer, and did you make it?
“Please could you take the wine out of the coq au vin?”
If your cooking style was a music genre, what would it be and why?
Classical because all the ingredients play their starring role and come together for a grande finale like each of the notes played in the orchestra…
If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
In Brittany or Normandy, and the concept would remain the same.
What’s the biggest challenge you’ve faced in your career, and how did you overcome it?
I think the last few years have massively challenged the hospitality trade. Covid meant we were shut and so relaunched as TOGO then the cost of living crisis has meant adapting again and the Private Chef and Events side of our business has gone from strength to strength – Adapt or die as they say!!
What is your philosophy on food and cooking? How does this influence the way you run your kitchen?
Both are a passion, both make me happy so running a happy, nurturing environment is the most important thing to me.
How do you ensure consistency and quality in every dish that leaves your kitchen?
I cook every dish that leaves the kitchen so it’s completely down to me.
What do you think is the most important skill for a chef to have, and why?
Humility. No room for arrogance and egos in our kitchen.
How do you handle feedback, both from customers and your team?
All feedback is valuable. Good and bad. So long as it’s constructive it’s welcomed.
We’ve know Luke for quite a few years, but 2025 is the first year he is joining the Exmoor Food Fest in the position of head chef at the Podshavers Barn. Luke is also taking part as one of the 10 chefs in our “10 Chefs – 10 Courses” Gala Dinner on 15 October 2024 at Croydon Hall which marks the 100-day-countdown to the 10th anniversary of the Exmoor Food Fest.
We have asked him a few questions, and here is what he said:
What’s the most bizarre food combination you’ve ever tried? Char Sui eggs Benedict.
Have you ever had a dish completely flop? What happened, and what did you learn from it? Not completely flop but needed some additional work.
What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried? Currently my new sous vide wand, but I’m sure there be many more once I can afford them. Not had the experience of anything weird unless you count using tweezer to finish garnishing.
What’s the craziest food trend you’ve seen recently, and do you secretly love or hate it? Love the farm to fork concept currently as it’s my main drive for the Podshavers restaurant menu ideas. Looking to get a kitchen garden in the works so I can utilise produce right from the kitchen garden.
Can you tell us about your culinary journey and what inspired you to become a chef? Started in hospitality at the age of 13 as a pot washer, originally wanted to be a police officer but found a real drive and passion for producing good quality food for appreciative customers. Headed of to college after school and did 3 years training and gaining as much knowledge as possible. Once completed I started gaining experience in several different restaurants in the south west.
What’s the biggest challenge you’ve faced in your career, and how did you overcome it? Biggest challenge is probably not feeling good enough in the hospitality sector, have experienced a couple knock backs mentally, but have found it in my self to stand back up and push myself to do better and be the best I can be.
How do you approach creating a new dish, from concept to execution? Start by looking at what is in season and work a dish around that. Taste and find if all the flavours work together and there’s enough flavour coming through from each element. If something doesn’t work I take it away and try again until it’s just right.
How do you keep up with food trends and incorporate them into your menu, if at all? Try to keep and eye on food trends as often as possible, normally find out there’s a new one via social media.
What do you think is the most important skill for a chef to have, and why? Patience, over the years I worked I have had to find a way to be more patient and it really shows with my management in the kitchen at Podshavers.
How do you handle feedback, both from customers and your team? I listen carefully what they have to say, if there’s anything I agree with I implement change.
What are some of the most significant changes you’ve seen in the culinary industry during your career, and how have you adapted to them? The current change is the lack of people eating out so trying to find something people will come out for is the adaption that has to be implemented. Currently trying to implement new things to come in 2025.
Joe Roach has been taking part in the Exmoor Food Fest for a few years now in his role as head chef of the Farmers Arms in Combe Florey. The Farmers Arms are already signed up for the 2025 Exmoor Food Fest, and Joe is one of the chefs cooking at the “10 Chefs – 10 Courses” dinner on 15 October 2024 at Croydon Hall.
We have asked him a few questions, and here is what he said:
What’s the most bizarre food combination you’ve ever tried, and did it surprisingly work? A coffee risotto with sou-vided pigeon breast and pickled blackberries. It worked very well and amazed me.
If you could only cook with five ingredients for the rest of your life, what would they be? Beef – Red wine – Rosemary – Shallots – garlic
Have you ever had a dish completely flop? What happened, and what did you learn from it? Red cabbage and pear soup. I learnt that I needed to incorporate more sugar to the dish as the pears have a lower sugar level.
There are currently four tickets left for the dinner on 15 October… If you are quick, you can snatch them up!
Head Brewer Sanghrash Bhattachan and assistant brewer Sam Clarke.
Exmoor Food Fest 