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!
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.
10 outstanding local chefs are going to vow our guests with 10 amazing courses throughout a very special evening.
Chefs confirmed so far:
Miguel Tenreiro (Porlock Weir Hotel)
Ellis Pannell (Pyne Arms)
Luke Nunn (Podshavers Barn)
Joe Roach (Farmers Arms Combe Florey)
Olivier Certain (Bittescombe Inn)
Sophie Rogers (Bicknoller Inn)
Jack (The Swan, Bampton)
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:
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?
We are excited to welcome back the Farmers Arms in Combe Florey!
The pub is a firm favourite of Exmoor Food Fest fans. Headchef Joe Roach (who will be cooking at the “10 chefs – 10 courses” event on 15 October).
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 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.
Make sure you follow our blog or subscribe to our newsletter to get all the latest updates on what’s happening at the 2025 Exmoor Food Fest. Did I mention that we are going to celebrate our 10th anniversary??? Excited much!!!!
Early bird tickets have just been released for the exclusive dining event of the year where 10 outstanding local chefs will be vowing you with 10 amazing courses at the beautiful Croydon Hall near Minehead.
The dinner on 15 October 2024 features chefs who have played a significant part of the Exmoor Food Fest’s 10-year-journey plus a few newbies who’ll be joining ExFF for the very first time. We are looking back at 10 successful years of promoting our region’s outstanding hospitality and are counting down the days to the launch of the 10th Exmoor Food Fest in February 2025.
The first tickets have been released at an Early Bird price – once they are gone, they are gone, so better be quick.
Tuesday, 15 October 2024 7pm for 7.30pm Croydon Hall, TA24 6QT
10 outstanding local chefs are going to vow our guests with 10 amazing courses throughout a very special evening.
Amongst the chefs are award-winning Olivier Certain (headchef, Bittescombe Inn), Tim Zekki (Zekki’s), Chin and Choo Taylor (Ziang’s), Miguel Tenreiro (Hotel Porlock Weir), Joe Roach (Farmers Arms) and Anita-Clare Field (La Petite Bouchée). 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.
The 2025 Exmoor Food Fest will take place throughout February 2025 across Exmoor and a bit beyond. We are hoping for at least (!) 40 venues to join us – but wouldn’t it be fun to make it to 100?!?
If you are interested in taking part (producers and accommodation providers are also welcome!), then head to the bottom of this page where you’ll find the sign-up link.
La Petite Bouchée
The Hotel Porlock Weir
Zekki’s
Bittescombe Inn
The Swan, Bampton
The Anchor Inn
The Bridge Inn
Shoulsbarrow Farm
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Are you a restaurant, food venue or local producer? Then take part in the 2025 Exmoor Food Fest!
La Petite Bouchée are delighted to announce that they’ve teamed up with the amazing Stoodleigh Court Coach House to launch a series of exclusive cooking retreats designed with heart and soul at the centre. You don’t have to be the most experienced cook, you just need to have lots of passion for food and flavour! Each retreat will be led by Anita-Clare Field, Chef Patron at multi-award winning Witheridge based La Petite Bouchée.
Thuy Hoang – 2023 Masterchef Quarter Finalist
They’ll be launching their first retreat on November 29th and going on a three day adventure exploring the world of Vietnamese Cuisine. Offering a mixture of hands on cooking peppered with the occasional demonstration. Cooking a selection of some of Vietnams most iconic dishes including, Pho, Summer Rolls and Bành Mi and they are beyond thrilled to welcome Masterchef UK 2023 quarter-finalist Chef Thuy Hoang to Devon to share her family recipes and extensive knowledge for a day of cooking on December 1st. Thuy will be joining the group on November 30th for dinner and to introduce her day. On the evening of the 1st December Thuy and Anita-Clare will be cooking supper. One not to be missed !!
Beef Phô
Throughout the retreat you’ll be staying at the luxurious Stoodleigh Court Coach House, less than 6 miles from Tiverton. The peaceful, tranquil setting makes it the perfect location for a rejuvenating and deeply restorative break to get away from it all and enjoy your time on the cooking retreat. When you’re not cooking, there are stunning walks or if you fancy, a dip in the hot tub !
By the time you leave you’ll be ready to impress your family and friends with your newly learnt skills together with a complete set of recipes.
Wonton Soup
There will only be up to 10 residential places and very LIMITED day passes available so and early booking is highly advisable. For prices and availability please click the button below.
Join us for a Conversation about Food with nutritionist and gut health expert Nathalie Sansonetti on 24 June 2024 at 7pm who will be speaking about how we can deal with perceived food intolerances.
Join us for an evening with Gut Health Expert Nathalie Sansonetti on 24 June 2024, 7pm who will talk about “Eating without Fear”. The event will take place on Zoom.
Nathalie Sansonetti has over 15 years’ experience working as a fully qualified Nutritional Therapist, Health Coach, EFT/Matrix Reimprinting Practitioner, Food Allergy & Intolerance Therapist and Mentor. She was nicknamed the ‘gut whisperer’ by a client as she focuses her guidance on gut health.
She works holistically to rebalance her clients’ bodies, minds, spirits, in order for them to transform their fear of food to allowing themselves to eat pretty much anything they want, without their guts reacting.
She has a busy practice with private clients, and is often featured in media such as BBC Radio Sussex, national and international podcasts and retreats as well as company wellbeing programmes.
Nathalie’s motto is “It’s not what you eat, it’s how you eat it, and how you feel when you eat”
This event is the first in our new series of “Exmoor Food Fest Fringe Events” which run along the traditional, restaurant based Exmoor Food Fest as we all know it.
You will receive the Zoom link for the event after signing up.
Yesterday I met with two amazing women – one in person, Michell Tenreiro, and one online, Nathalie Sansonetti. Watch out for a series of events, some online and some in person, about “Food is not the enemy”! This is all part of our Exmoor Food Fest celebrations (we’re ten in Feb ’25, but I believe in celebrating birthdays over months!).
Put 24 June, 7pm, into your diary for an interactive online chat with Nathalie about making your gut happy, allowing you to enjoy food even if you suffer from food intolerances. In October, Nathalie will be running a couple of events at The Porlock Weir Hotel about the same topic. Dates and details to be confirmed!
This is all very exciting! Let me know if you’d like to know more. Sign-up link for the online event will be available soon.
Stemming from 15 years helping clients restore their gut health, I will be offering knowledge, tools and techniques to help dispel a lot of myths and misunderstandings around food. With the aim to help people appreciate and fall in love with beautiful food again – instead of fearing it and depriving themselves of one of humankind’s exquisite pleasures..
Exmoor Food Fest 