Celebrating Exmoor's finest hospitality and greatest chefs
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.
Meet the new brew team! 
Head Brewer Sanghrash Bhattachan and assistant brewer Sam Clarke.
Friday, Nov 8, from 5pm at The Farmers Arms, Combe Florey.
Your first pint is on them!
Featured beers on the night: Exmoor Ale, Fox, Gold, and everyone’s favourite festive seasonal, Exmas!
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:
☎️ or WhatsApp on 01884 900 161 or email us at hello@lapetiteboucheebrasserie.co.uk
We look forward to welcoming you to La Petite Bouchée…
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 – garlicHave 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!
Miguel Tenreiro is the headchef/manager at the beautiful Porlock Weir Hotel.
We asked him a few questions:
What’s the most bizarre food combination you’ve ever tried, and did it surprisingly work?
Braai (south african for bbq) porcupine and pineapple kebabs – and yes, it worked!
If you could only cook with five ingredients for the rest of your life, what would they be?
Pork, oranges, garlic, chillies and maize meal.
Have you ever had a dish completely flop? What happened, and what did you learn from it?
To many to mention and you always learn from your mistakes.
If you could cook a meal for any historical figure, who would it be and what would you prepare for them?
Peter Capstick and I would cook him a traditional game potjie (south african stew cooked in a cast iron pot over fire) in the African bush and listen to all his hunting stories.
What’s the weirdest request you’ve ever received from a customer, and did you make it?
To blend up one of our main courses as they could only eat pureed food, and yes I did it.
If your cooking style was a music genre, what would it be and why?
Country. I love cooking over open fire and love the atmosphere it creates while having a drink with friends and family.
What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried?
Sharp Knive
Weirdest tool : pottery wheel and I still use it for icing cakes, decorating plates even putting meringues on my baked alaskas.
What’s the craziest food trend you’ve seen recently, and do you secretly love or hate it?
The Argentinian style Asado where they cook whole shortribs of beef and lamb over open fire, and yes I love it!!
If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
It would be in Gordans Bay South Africa and it would be cooking seafood and meat over open fire without any menus. You eat what is available on the market that day !
Can you tell us about your culinary journey and what inspired you to become a chef?
Culinary journey started when I was a young boy cooking alongside my gran and mom learning as much as I could and that set me up for becoming a chef.
What’s the biggest challenge you’ve faced in your career, and how did you overcome it?
Opening a hotel from scratch.
The support from my wife Michell helped me overcome the challenges and she has been a great support in managing it.
How do you ensure consistency and quality in every dish that leaves your kitchen?
Training is key in that department. If you don’t spend time training staff they won’t know what standards you food needs to be kept at .
Can you describe a time when you had to innovate due to limited resources or a tight budget?
All the time with the rise in cost of ingredients we can’t afford to take your eyes off the ball.
What do you think is the most important skill for a chef to have, and why?
Time management and listening are two key skills yo have.
Believe me if you always on time and you listen it will help you with your progress in any kitchen.
How do you handle feedback, both from customers and your team?
You need to remember that not everyone likes what you like and that palates differ. You need to take it in and sometimes it helps with improving dishes !
The Exmoor Food Fest turns 10 in February 2024, and we’ll be marking the start of the 100-day-countdown with an exclusive dinner at the beautiful and recently refurbished Croydon Hall near Minehead.
There are only a limited number of tickets left, so better be quick to avoid missing out on what’s going to be a truly unique event.
Tuesday, 15 October 2024
7pm for 7.30pm
10 outstanding local chefs are going to vow our guests with 10 amazing courses throughout a very special evening.
Chefs confirmed so far:
We are excited to also showcase one of the students from West Somerset College, Lucy Bowden, who took part in the launch of the very first Exmoor Food Fest in 2014 and now runs her own in kitchen at a venue in Cornwall.
It has just been confirmed that students from Foxes Hotel will be joining us as well – they are in charge of the pre-dessert and they will also assist with Front of House!
There are only a couple of tables left. Get your tickets here:
Join us for an exclusive dinner at the beautiful and recently refurbished Croydon Hall near Minehead.
Tuesday, 15 October 2024
7pm for 7.30pm
10 outstanding local chefs are going to vow our guests with 10 amazing courses throughout a very special evening.
Chefs confirmed so far:
We are excited to also showcase one of the students from West Somerset College, Lucy Bowden, who took part in the launch of the very first Exmoor Food Fest in 2014 and now runs her own in kitchen at a venue in Cornwall.
Students from Foxes Hotel will be joining us as well – they are in charge of the pre-dessert and they will also assist with Front of House!
Get your tickets here:
Olivier Certain has taken part in many of our Exmoor Food Fest events over the past 10 years. This year, for the 10th anniversary of the Exmoor Food Fest, he is joining as the head chef of the Bittescombe Inn who will be offering special Exmoor menus during February.
On 15 October, Olivier is one of the 10 chefs serving up 10 courses at Croydon Hall. The dinner marks the 100-day-countdown to the start of the 2025 Exmoor Food Fest in February and it promises to be a very special experience.
We have given all ‘our’ chefs a questionnaire with 20 questions and asked them to pick and choose whichever question that resonates the most with them.
Here is what Olivier Certain said:
If you could only cook with five ingredients for the rest of your life, what would they be?
Salt, olive oil, butter, any fish, any citrus fruits
Have you ever had a dish completely flop? What happened, and what did you learn from it?
Too many to mention. You learn by making mistakes
What’s the weirdest request you’ve ever received from a customer, and did you make it?
We try to accommodate everyone. I can’t remember one in particular but cooking every vegetables in Evian water once for a customer was one of them.
What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried?
Any of my knives of course and my trusty microplane.
If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
Here at home on Exmoor of course, a small French bistro with classic Provençal dish, lots of fish.
What do you think is the most important skill for a chef to have, and why?
Organised, calm under pressure.
How do you handle feedback, both from customers and your team?
I learn from them – good or bad, it helps getting better.
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 lack of staff in hospitality
The Bittescombe Inn, Upton, Taunton TA4 2DB
Tel. 01398 388344
Exmoor Food Fest