The Swan in Bampton is open for bookings

3 courses for £30 
Wednesday, Thursday, Friday evenings only. 

“dine & stay” £180 – 1 night, glass of fizz on arrival. 2 course dinner
Wednesday, Thursday & Friday nights only.

Jack and Char are thrilled to have reopened The Swan in Bampton on 1st March 2024. 

They are excited to be a part of the pubs great history and re establish the pub as the backbone of the local community. 

Our aim is to produce as much as possible in-house, minimising waste and using natural fermentation, pickling & foraging to complement our menu. Focaccia is made in house daily along with our ice cream, stocks & sauces. Seasonality & locality is a must.  

Real ale, a beloved British classic, is a staple in our pub, where we’re committed to serving it at its absolute best. With an appreciation for well made spirits, we have an interesting range that includes exclusive house infusions. Should you be in the mood for a cocktail, or any mixed drink, just ask—we’re here to cater to your tastes!

Exmoor Food Fest offer:
 “dine & stay” £180 – 1 night, glass of fizz on arrival. 2 course dinner
Wednesday, Thursday & Friday nights only.
For February & March. Bookings need to be direct to the Swan not through booking.com/ air bnb. 
Please note due to only having 3 rooms we don’t offer breakfast but the bridge house directly across from us does offer breakfast at a reasonable price. 

3 courses for £30 
Wednesday, Thursday, Friday evenings only. 
We change our menu most weeks and sometimes daily.

Bampton
EX16 9NG

Website: https://theswanbampton.co.uk

Tel 01398328340

hello@theswanbampton.co.uk

The Anchor Inn at Hillfarrance is open for bookings

2 courses – £23.50
Wednesday-Saturday lunchtimes & Wednesday & Thursday evenings
throughout February. 

The Anchor Inn at Hillfarrance is a rare Somerset gem, having been owned and run by the same family for nearly 18 years. With an emphasis on fresh food and local produce, Laura and her team produce exciting, seasonal menus, offering interesting well thought out dishes. From their ‘small plates’ dishes, to Greek inspired gyros, fabulous homemade burgers using Exmoor farmed beef, not to mention their highly recommended Sunday roast and Famous Anchor homemade pies.

Looking after their customers is their top priority, which is why they’ve held a 5* food hygiene rating for some 15 years and why they so confidently offer gluten free and dairy free dishes as standard. Team Anchor pride themselves on their menu planning and the wider team’s menu knowledge that allows customers with allergens to feel safe when dining at the Anchor. 

Their attention to delivering professional, warm and friendly customer service, alongside first class dishes makes them one of Somerset’s best loved pubs. In fact, last week we informed them they’ve been shortlisted for Somerset County Gazette Pub of the Year. “Being in the same business for so many years has given us a wealth of experience, an opportunity to evolve steadily and really understand our very loyal customers.” said Laura Magee, owner and manager of the Anchor Inn.

Exmoor Food Fest offer:
2 courses – £23.50
Wednesday-Saturday lunchtimes & Wednesday & Thursday evenings throughout February. 

Table must be pre-booked using promotional code EXFF25 online via our website www.theanchorinn.net or telephone 01823 461334

Available for tables of up to 8 people. Children dining from our children’s menu receive a free dessert. 

Anchor Inn, Hillfarrance, Taunton TA4 1AW

www.theanchorinn.net

info@theanchorinn.net

Tel. 01823 461334

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The Exmoor Cabaret Club launches at Croydon Hall

🌟 From the First Bite to the Last Beat, It’s a Night You Will Never Forget 🌟

Celebrate the 10th anniversary of the Exmoor Food Fest and enjoy a special Valentine’s treat. Join us for an exclusive dining experience that is anything but ordinary. Prepare for a journey of flavours and entertainment that will set the stage for an unforgettable evening.

✨ What to Expect:

  • Free flowing Culinary Delights: Enjoy an array of exquisite dishes, artfully prepared by our talented chefs using the very best local produce. Each dish is paired perfectly with a curated selection of cocktails and fine wines, ensuring your palate is constantly tantalized.
  • Captivating Cabaret Show: As you dine, immerse yourself in a captivating cabaret show featuring a lineup of talented performers, each act more dazzling than the last. The intimate atmosphere creates a perfect balance of exclusivity and excitement, allowing you to revel in the entertainment while enjoying the company of friends.

📍 Location: Croydon Hall, nestled in the beautiful Exmoor National Park, Somerset.


📅 Dates: Nightly from 7 PM between Wednesday, 12th February, and Saturday, 15th February 2025.   £90 per person.

Don’t miss this unique celebration where culinary art meets captivating performances.

Book your spot now for a night to remember!

For more information and reservations, visit Croydon Hall, call or Whatsapp 07831 174816

Link for ticket sales croydon-hall.square.site/

Welcome to Foxes Hotel, Minehead

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. 

Welcome to the Exmoor White Horse Inn, Exford

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 Pyne Arms

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 Exmoor Ales brewers this Friday

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!

The ExFF25 menu by La Petite Bouchée has landed!

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…

Meet the Chefs: Anita-Clare Field

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.

Meet the Chefs: Luke Nunn

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.