AN EVENING OF WINE & TAPAS
at La Petite Bouchée with Moorwine
Just a reminder that we’ll be taking a tour of our wine list on Thursday 27th February at 19:30. Tracy Brock from Moorwine will be talking grapes, regions and terroir, and we’ll be serving up a delicious smorgesboard of French Tapas.
You’ll be given a glass of fizz on arrival and then be given the opportunity learn more about six of our wines. We will also have a blind tasting competition where the winner will receive Dinner for Two at La Petite Bouchée.
You don’t have to a connoisseur or a buff, just come along for an evening of fun, great atmosphere, food and wine all for just £20.00
JUST 6 COVERS LEFT
Bookings either by phone 01884 860 654 or on the website www.lapetiteboucheebraserie.co.uk/reservations
Lemon and Herb Gougère
A Selection of Tatare Croustade
Green Olive Tapenade
Chicken Liver Pâté
A Selection of Tartlets
There are a few tickets remaining for the Best of Game night at the award-winning Anchor Inn in Hillfarrance on 27 February:
Somerset and Exmoor in particular is renowned for its Game produce. On February 27th, as part of the Exmoor Food Festival, we will be hosting our ‘Best of Game’ night, here at the Anchor Inn.
You will be welcomed with a complimentary drink, followed by a stunning three-course menu, featuring some fabulous dishes using local game produce.
£30.00 per person
The Anchor Inn, Hillfarrance, Taunton. Somerset. TA4 1AW Tel. 01823 461334
Dish 1| Pan-roast Pheasant on pot-roast thigh of pheasant, bacon, winter veg and peal barley casserole. Dish 2| Honey & Black pepper partridge.
An English country inn set in the heart of the Devon countryside, The Stag Rackenford is rumoured to be the oldest pub in Devon, dating back to the 12th Century. Restored and now run by Steve and Oliver, both are passionate about serving freshly prepared great tasting food and an eclectic range of drinks.
Steve, bought The Stag in summer 2017 when it was closed and in a very sorry state. Together Steve and Oliver with a trusty team, took away the accumulated rot and decay to reveal the stunning interior of this amazing historic inn. Gently we are bringing The Stag back to life fit for the 21st Century. This huge project is still unfinished with more work ahead as we hope to realise our vision for the inn.
The Exmoor Food Fest deal is available
from 12 to 29 February
Lunch: £15/ £17.50
Rackenford, Devon, EX16 8DT.
Find us just off the A361, the North Devon Link Road.
The Pyne Arms is a traditional country pub in the small hamlet of East Down just off the A39 between Barnstaple and Lynton. It is set in a valley with rolling acres of land and rises in bold hills to the north. It is conveniently placed for visiting Exmoor and the North Devon coast. For meals we recommend booking ahead by phone or email.
The Pyne Arms was relaunched in 2012 and is offering locally sourced food with a modern twist with everything from a Sunday roast to speciality fish on the menu.
The pub is convenient for those visiting the National Trust property of Arlington Court, also just off the A39 beyond the East Down turning.
Watermouth, Combe Martin, Woolacombe, Saunton, Croyde, Lynton and Lynmouth are all popular places to visit in the area and the Pyne Arms is just a short drive to stunning Exmoor National Park.
We are a dog friendly pub which is ideal as there are many public footpaths in the area for walkers to enjoy.
At The Pyne Arms, our emphasis is on providing locally sourced food with a modern twist with everything from a Sunday roast to speciality fish on the menu.
We use wherever possible, the finest local produce available, giving you a dish which is both traceable and fresh but most importantly, tasty!
Our seasonal menu also features selected specials, an example special board is shown to the side.
If you are a real ale fan then you wont be disappointed as we regularly feature local guest ales.
To avoid disappointment please call 01271 850055 to book a table
Please note we also cater for private functions.
The Exmoor Food Fest deal:
Lunch: Tuesdays – Fridays
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
As part of this year’s Exmoor Food Fest 2020 we would like to offer visitors these special offers for dining with us for dinner
Available from Monday – Saturday (with no exclusion dates) – lunches and dinners
Booking is advised, so please call quoting EXFF on your booking.
Please call us to book your table on 01643 831229, or book online via our website (http://www.exmoor-whitehorse.co.uk) quoting “Exmoor Food Fest Offer”
Exmoor National Park
Here at The Old Ship Aground food is very much a part of what we do. We LOVE TO COOK and is very much ‘River Cottage’ in style – if we cannot raise it or grow it, you can be sure it’s locally sourced, from home raised Mutton to oven fired hams you can be assured it’s the very best of quality..
With our small farm on the hills of Exmoor we have a real connection with traditional farming and understand the true importance of good produce to make good food.
We run with a Bar Classic’s menu which has everything you would expect to find as well as a varied and interesting restaurant menu Our daily specials black boards also give us a chance to show off a little. Seafood always has a big presence after all we are by the sea. Be assured its seasonal, Fresh and Local
With the addition of our very own smoker we cure and smoke such things as bacon, fish and meats, which is always a great way to enhance our offering.
You can enjoy good food and atmosphere in our relaxed Pub area, in the Courtyard Restaurant or you may decide to dine alfresco and enjoy the wonderful views.
The Old Ship Aground, built in 1911 and formally known as The Pier Hotel, (they took the pier down in the war so thought it prudent to change the name) is an historic listed Edwardian pub located on the old harbour area in Minehead. With some of the best views in Minehead across the harbour to the Quantocks and Wales, the location is idyllic.
We fell in love with her and bought back in May 2013. Since then we sorted the old girl out and refitted almost everything from top to bottom. Now with 12 new bedrooms offering a variety of single, double, twin and super king sizes there is a room for everyone, with all the little extras you’d expect – flat screen tv’s, tea, coffee & biscuits, bathroom sets and free wifi etc.
We offer great old fashioned hospitality, and doing a good job of it, is very important to us. You don’t have to just take our word for it, please check out our reviews, both on Google and Trip Adviser.
Hope to see you soon.
Julian and crew
Exmoor Food Fest offer:
Three courses for £25.00 – evenings only
Sunday to Thursday only throughout February.
We ask that you book your table in advance with the Exmoor Food Fest Menu clearly mentioned at the time of booking to be able to receive our Exmoor Food Fest Special Offer 2020.
The Exmoor Food Fest Menu is available Evenings Only – Sunday Night to Thursday Night from Sunday 2nd February
Enjoy a Three Course Dinner for the Very Special Exmoor Food Festival Offer price of £25.00 per person.
You can select your preferred Three Course Menu from our regular evening full menu options and our Daily Specials.
A few examples of Starters that are available on our regular Menu – Mussels cooked in Lemon & Garlic with fresh Basil. Served with melted Mozzarella topped Ciabatta or Rabbit & Smoked Bacon Scotch Egg served with Chicory Salad and Sweet Chilli Tomato Jam, or Thai Style Skewers of Salmon or Tofu served with Peanut Sauce & Spinach Couscous.
Example Main Courses – Pan Fried Sea Bass Fillet on a Mussel, Chorizo & Red Pepper Stew with Saffron turned Potatoes, or Duo of Duck, Confit Duck Leg & sautéed Breast with roasted Sweet Potato spiced Red Cabbage and a Blackberry Sauce, or Hunters Chicken, Chicken wrapped in Smoked Streaky Bacon with homemade BBQ and melted Monterey Jack Cheese served with Spring Onion Mashed Potatoes and Greens.
Then indulge yourself and select a delicious Homemade Dessert to finish off your menu.
(Please note that the Rib Eye Steak & Venison Loin will not be available to choose if you are taking advantage of our Exmoor Food Festival Menu Special Offer)
You can call us on 01643 703516 or you can email email@example.com to reserve your table.
We all look forward to seeing you and we know you will enjoy experiencing our famous Old Ship Aground Hospitality!
TA24 5UL Minehead
The Exmoor White Horse Inn in Exford are joining us again for the Exmoor Food Fest, and here is what’s on the menu at lunchtime and in the evening:
With a week to go before we launch our Exmoor Food Fest menu, we’re busy sourcing the finest ingredients and continuing to prep all the little extras that go on the plate at La Petite Bouchée like handmade pickles, Ice creams sorbets and confit tomatoes.
For those of you not familiar with the way La Petite Bouchée works here’s a little snapshot. We have a zero waste policy which means we only ever buy what we need in the restaurant. If there are any leftovers they are neatly packaged in a box for you if you wish to take them away.
This means that we ask diners to let us know in advance what they wish to order so when you arrive all you need to do is sit back, relax and enjoy your evening without the stress of deciding what you’re eating. Another thing to mention is that we can cater for everyone. Please don’t worry if you have allergies or intolerances, just let us know and we’ll recreate a dish which meets your needs.
You can read all about our Environmental and Social Policies on the website.
Back the menu now and for this years festival we’ve gone for a traditional brasserie style menu. You will see a lot of dishes you are familiar with and a couple you’ll be eager to try. Here is a whistle stop tour of what to expect in terms of flavours and produce.
Our French onion soup is my Grandmother’s recipe which I have developed over the years it’s rich, warming and packed with the flavours of sweet onions and bone broth. Have no fear, we’ll be making a vegetarian and vegan friendly version too which is equally as rich in flavour using our secret ingredient to recreate that legendary “beefy” flavour.
Our Chicken Liver Parfait is light, almost mousse like in texture but bold in with its cognac and thyme overtones, served with french toast and handmade pickles.
Love them or hate them, Escargot will be making an appearance this month. Delivered fresh from Somerset Escargot , these locally ( Wellington) farmed snails arrive ready to be steamed then turned into delicious Escargot Bourgogne dripping with garlic butter ready to be mopped up with a hunk of crispy baguette.
Our Ham Hock Terrine is gelatine free, we slow cook our ham hocks for 12 hours with herbs, cider and aromatics and allow to cool, pull and pack tightly into large terrines and chilled, You’ll be served up a generous slice with baguette and handmade pickles.
Our Vegetable Pâté is made using seasonal vegetables, fresh herbs and stock, we use the vegetables themselves to thicken the pâté which is served with toasted bread. This delightfully rich pâté is suitable for vegans, coeliacs and dairy intolerant guests.
The amuse this month is refreshing Champagne Sorbet, made in-house with our house fizz with a hint of citrus, guaranteed to cleanse your palette . If alcohol is not your thing then simply let us know because we usually have an equally delicious fruit sorbet available too.
Two stalwarts of the menu this month are Steak Frites, 10oz hand -cut Bavette Steaks cooked from fresh, to order and served with our legendary French fries, homemade Béarnaise or Green Peppercorn sauce. Moules Frites are also on the menu, we usually serve Moules Marinières because that is the preference of most of our guests but this month we’ll be offering a special Moules Frites option so if mussels are your thing keep your eyes peeled.
Our seasonal fish this month is Pollack, caught in the west country and sent directly up fresh from the boat. We’ll be serving it in a delicious shellfish broth with a seafood garnish, pickled samphire and powdered smoked dulce all from the Devon shoreline.
Our other meat option is a very traditional Côtelette de Porc, a local pork cutlet, served on the bone, breadcrumbed and shallow fried then served with smoked lardons and peas. This reminds me so much of eating in Les Routiers restaurants on holiday with my family. It’s a classic.
Our vegetarian and vegan options this month are a delicious Winter Coulibiac, brimming with seasonal vegetables, grains and pulses and wrapped in a lattice pastry case. We’ve also been very busy making lots of confit tomatoes recently for our amuse this month and for our Galettes for the Festival. Tomatoes slowly cooked in olive oil, fresh herbs and garlic. Each tomato is like a flavour bomb going off in the mouth. The pastry is vegan and gluten friendly.
Our menu always contains a traditional French tart and this one is no exception, we’re looking forward to serving up a delicious Prune and Armagnac Tart during festival month together with a Tarte Flambée with Apples caramelised apples on top of a pizza style crispy base. As ever all of these will be served with one of our handmade ice creams.
The cheeses this month to compliment will be Sharpham Crement, Curworthy Haytor, North Devon Gruyére style hard cheese and delicious Beenleigh Blue from Ticklemore Cheeses. Accompanied as ever by one of our handmade chutneys and fruit cheeses.
Our suppliers are family run independent companies based within a 12 mile* radius of our restaurant.
Meat & Poultry
Shapland and Searle in South Molton. All the beef, pork and chicken is locally sourced and butchered on site.
All of our cheese is expertly sourced for us by the team at The Cheese Larder
Fruit & Vegetables
All of our fruit and vegetables for the festival month will be supplied locally at our farm shop just outside Witheridge or homegrown by our Front of House team Linzi and Nigel Walker. We’ll also be using foraging company Bello Wild Food, so expect some new and exciting things to try across the month.
Fish & Shellfish
Our Fish and shellfish is supplied by Celtic Fish and Game, who use their own boats and fish along the Devon and Cornish coasts.
We really look forward to welcoming you to La Petite Bouchée across the festival month, but be quick, we’re filling up, if you have a specific question and you can’t find it on our How it Works page then do call us, we’d be delighted to answer any questions.
7th & 8th – Good Availability
14th ( Valentines Menu applies ) – 4 covers
15th – 4 covers
21st – FULLY BOOKED
22nd – 6 covers
28th FULLY BOOKED
29th 8 covers
Bookings – Telephone 01884 860 654 or on our online reservations page HERE
Read more about La Petite Bouchée here.
FRENCH ONION SOUP
- 2Kg of onions
- 6 Shallots
- A generous knob of butter
- 1 tbsp of caster sugar
- 1 litre of beef stock ( if you are vegetarian or vegan, a vegetable bouillon is great)
- 1 large glass of dry sherry, Fino is great.
- A splash of brandy
- Half a bottle of red wine
- A handful of fresh thyme
- Salt and pepper to taste
- 1 baguette, sliced into croutons
- A handful of grated gruyere cheese
In a heavy based pan melt the butter and and add the sugar. Once the sugar has started to melt add the onions in batches and sauté until completely softened and caramelised. Add the thyme, the stock, sherry, wine and brandy and then bring to the boil. Reduce after a minute to a simmer, place a lid on and cook for 45minutes and if you are using the slow cooker then let it bubble away for 3-4 hours.
Remove the lid after the cooking time and stir through, removing any thyme stalks, season to taste. Ladle into bowls, cut a some thin slices of baguette and lightly toast. Just before serving, float the toasted crouton on top of the soup and add a small handful of grated cheese. Then place under a very hot grill until the cheese is melting. Serve piping hot with an extra few slices of baguette. Absolute bliss !