Date for the Diary: Dunster Food Festival 27&28 Feb 2016

This is the grand final of the Exmoor Food Fest 2016:

We will be taking over the whole of Dunster, with local producers, street food traders, crafters and artists in various locations such as the Tithe Barn, the Yarn Market, Memorial Hall and Dunster Castle.

There will also be cooking demonstrations and much, much more…

Are you a producer or an artist? Do own a local business? Would you like to take part? Then get in touch:

The Exmoor Food Fest is sponsored by
Print

 

Tales by the Fire: An Evening with Richard Havers

Tales by the Fire:  An Evening with Richard Havers

21 January 2016,  7pm at The Culbone

“It’s all Rock’n Roll: The Beatles and The Stones”

£30.00 per person
(incl. two-course menu and canapés on arrival)

The Beatles and The Stones – The two bands that have defined popular music were often pitted against one another during the Sixties.
Richard Havers, who has written extensively about both bands and worked for them on various projects, delves into their enduring appeal and unravels some of the mystery as to what makes them so timeless. With music and photographs.

Canapés

Butternut squash and baby spinach fritters
with cucumber and turmeric yoghurt 

Home cured salmon gravadlax bilinis with lemon jelly and dill

Smoked venison loin crostini with fresh horseradish and cress

Mains

Devon red beef shin stew with smoked bacon, kale colcannon and truffle oil

Pan fried sea trout fillet with purple sprouting, brown shrimps, crushed new potatoes and lemon dill butter

Stuffed butternut squash with wild mushroom, Devon blue, hazelnut and   baby leafs and parsnip crisps

Desserts

Somerset apple and ginger crumble with stem ginger ice cream

Sticky toffee pudding with Devon clotted cream and toffee sauce 

Styles ice cream selection

Richard Havers

Writer and jazz producer Richard Havers

Writer and jazz producer Richard Havers

Richard spent twenty years working in the airline industry before deciding to pursue his passion for music. He worked advertising, writing and producing over 2,000 ads and jingles. He has written and produced in-flight radio shows, launched Turkey’s first commercial radio station, and produced concerts for artists that includes, Paul McCartney, The Beach Boys, Chicago and America. 

His books about music include, Bill Wyman’s Blues Odyssey, which won the Blues Foundation’s Award For Literature in 2002. Richard wrote, co-directed and produced the Peabody Award nominated TV series based upon the book. He has co-authored Rolling with the Stones (2003), and The Stones – A History in Cartoons (2006) with Bill Wyman and written The Stones in the Park (2009) about the band’s pivotal 1969 concert, as well as The Rolling Stones – In The Beginning (2006) a book by Danish photographer, Bent Rej. He compiled and edited Rolling Stones 50, the band’s official anniversary book in 2012. His other music related titles include, My Take (2006), Gary Barlow’s autobiography, Bowie, Bolan & The Brooklyn Boy (2007), legendary record producer Tony Visconti’s autobiography, Woodstock – 3 days of peace and music (2009), Jazz – The Golden Era (2008), Blues  – The Golden Era, (2008) Rock ‘n’ Roll – The Golden Era (2008), The Beatles – The Days of Their Lives (2010), and Read’s Musical Recitor (2004). His biography, Sinatra (2004), according to Marella Fostrup on BBC Radio 4, “Stands out as one of the best books ever written about Frank Sinatra.

His most recent books are Verve – The Sound of America, the 2013 book on the American record label. Uncompromising Expression, that tells the story of 75 years of Blue Note Records was published in November 2014.

His other books include Here Is The News, about the BBC in World War II, Treasure Island, Airline Confidential, Pop!, When Football was Football (nominated for illustrated Sports Book of the Year 2008), Dreamboats & Petticoats – Music & Life in Pre Beatles Britain, Titanic – History As It Happened, When Britain Went To War, Better Late Than Never, Len Goodman’s autobiography, Len Goodman’s Lost London (2013) and Len Goodman’s Dancing Round Britain (2014). He has also co-written As Much As I Can (2010) – The life of film and stage director, Peter Glenville.

His articles have appeared in The Daily Telegraph, The Times, Goldmine and Record Collector; he also appears regularly on radio and occasionally on TV, usually talking about music. He has produced box sets Universal Music, including, 100 Years of the Blues, as well as Satchmo: Louis Armstrong – Ambassador of Jazz (10 CD box set and 200 page illustrated biography), Ella – The Voice of Jazz, Verve – The Sound of America, Blue Note’s Uncompromising Expression and a 10 CD career retrospective of Nat King Cole in 2015. He has written numerous sleeve notes and books to accompany album and DVD releases, including many for The Rolling Stones and in 2015 wrote the historical notes for The Beatles 1+ DVD rand CD reissue. He is Universal Music’s jazz consultant and Editor-in-Chief of Universal Music’s online music marketing site – udiscovermusic.com 

BOOKING ESSENTIAL

Tickets are available from The Culbone – Please call 01643 862259

 

Book now: “Barn Food” with Claire’s Kitchen at the Exmoor Owl & Hawk Centre

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Join us for an evening with a difference, a one-off experience, which involves a stunning, albeit unusual location, an owl display and, of course, fabulous Mediterranean food prepared by Claire’s Kitchen.  It will be a night to remember!
Booking is absolutely essential.

Date:                                  Wednesday, 10 February 2016
Time:                                 19:00
Venue:                              A barn at the Exmoor Owl and Hawk Centre, Allerford  TA24 8HJ
Dress Code:                    Please wear sturdy shoes and warm clothes (layers are a good idea!)

The barn will be heated, but we strongly recommend that you bring a blanket, just in case. It is winter, after all!        

Ticket*:                             £ 32.00 plus P&P  

Book now

Menu:

Canapés

Roasted red peppers and anchovy salad on roasted garlic toasts
Chorizo tortilla with allioli

Sharing Starters

Pea soup with a crispy serrano ham crouton and basil oil
Gambas pil pil (sizzling gambas prawns)
Piquillo rellenos de queso de cabra (goats cheese stuffed piquillo peppers)

Sharing Mains

Suckling pig cooked whole on a spit with a mediterranean herb and garlic marinate
Red pepper and halloni paella on a rich Sofrito base
Chorizo with tomato butter beans, parsley and Claire’s Kitchen Lynch cider
Poor man’s potatoes cooked with the suckling pig with onions, rosemary and garlic

Dessert

Almond cake with Crema Catalina ice cream, custard caramel and a cherry compote

***

Claire Lynch of Claire’s Kitchen will be assisted by hospitality students from West Somerset College’s hospitality department.

All dietary requirements can be catered for if advised prior to the event.
Please contact us if you need any advise about allergens.
Vegetarians catered for.

Cash bar.

* Tickets will be posted at the beginning of December 2015 in time for Christmas

From Field to Fork….  The Minehead Farmers’ Market

Photo by James A. Fenwick

Every Friday, from 8.30am till 2pm, the busy Parade in Minehead is transformed: Purple and yellow tents take over the top part of the town, and shoppers with baskets filled to the brim with fresh bread, eggs, cake and vegetables walk where cars usually speed along.

The Minehead Farmers Market moved into the Avenue nearly 10 years ago.  Between 16 and 19 traders bring their fares to Minehead for 50 weeks a year. Whether it is gluten free cakes, sourdough products, chocolates, fish, cheese, preserves, beef, pork, venison or even plants, visitors will find a plethora of homemade or homegrown products to fill their larder. 

Shelley Kift, who has been attending Minehead Farmers Market since 2006 with her business “Out Over Catering”, took over as market chairman in 2011.

“We run our own farm at Blackmore Gate on Exmoor and only use home bred pork and beef from neighbouring local farms,” explains Shelley who now coordinates all the market traders. The trained chef sources all ingredients as locally as possible, and all products are made from scratch, including the pastry. 

“The Minehead Farmers Market has been going from strength to strength,” said Shelley while serving another customer with cheese scones and chocolate cake. “In 2014 we won the Taste of the West Silver Award. We are still waiting for the 2015 results…”

Cheryl Arvidson from Greenmeadow Poultry in the Quantocks regularly brings free-range hen, duck and quail eggs to the market in Minehead.  Those interested in having their own chicken, can book courses in poultry keeping for all levels with the Cheryl who has a further education teaching certificate.

Another stall to look out for is Plowright Organic and their home grown, organic vegetables, freshly hewn each week from the sandy Somerset soils at the foothills of the Quantocks.  “It isn’t a big money maker for us,” says Richard Plowright who runs the farm, “the customers are the reason we go there as they’re so appreciative of our produce.”

Carrots and Milya potatoes are the biggest sellers which keep the customers coming back for more. Customers also enjoy the experience of looking through the vegetables, connecting with the growing seasons and sharing recipe ideas, as well as having a chat with Joel who runs the stall.

On 20 September 2015, many of the regular Minehead Farmers Market traders will take part in the Minehead Food and Families Day around The Beach Hotel, which launches a range of “Taste of Exmoor” events leading up to the 2016 Exmoor Food Fest.  Participating restaurants across Exmoor will again be offering 2 courses for £10.00 during February.  For more information, please go to www.tasteofexmoor.com .

Credit:  All photos by James A Fenwick

(Note: This text was first published in the September issue of Somerset Life)

The French Kitchen at the Street Food Market in Minehead

French K3

 

Jean-Christophe Le Grand and Rich Carr have been running the street food
stall for about a year.  We take our influence from the streets and markets of Northern France with our speciality dish being our confit duck burger. We love to bring the best of France and its flavours to a market or event near you.

French K1The French Kitchen was created in 2010 following our success with No 7 Dunster and our work with Land & Sky at the Glastonbury Festival. The French kitchen is a catering organization based in the South West. We are made up of a team of highly skilled, passionate individuals that take great pride in what we do. This means that the highest standards of both food quality and service are met each and every time. Chef and owner Jean-Christophe Le Grand comes from the Seine-Maritime region of Normandy and has worked in the catering industry for the last 10 years. He has brought together his lifelong passion for food and extensive knowledge of the hospitality industry to create a refreshing and vibrant approach to catering. –

 

28 February 2015 – 10am – 8pm at Minehead Harbour

Cracking Nuts to join the Street Food Market in Minehead

cracking nuts at croydeHello, we’re Cracking Nuts and we’re absolutely passionate about nuts, natural ingredients and North Devon.

We started Cracking Nuts early in Spring 2014, after it struck us just how moorish and tasty the humble nut can be. We got hold of a 200 year old German recipe; played around with it a little; and came up with a traditional range of sweet cinnamon, salty and chilli roasted, peanuts, cashews and almonds, all with our own, unique, modern twist.

As a family business, we are not ones to sit still. From devising new recipes at our base in Ilfracombe; to visiting festivals and sampling unusual flavours with the surfers at Woolacombe; we are always inventing, improving and finding new ways to bring nuts to the North Devon masses.

We can cook and serve nuts from our trailer, or table top, day or night; we can also provide our nuts in interesting cones, jars, bags and packaging, to suit. Nuts, of course, naturally make great high protein snacks, most of our nuts are fairtrade and organic. In addition, the syrup we use to coat the nuts is entirely homemade and from all-natural ingredients.

Cracking Nuts will have their stall at the Street Food Market at Minehead Harbour on 28 February 2015, the grand final of the very first Exmoor Food Fest.

Chef Thomas Hine joins the team at The Coach House

thomas-hine_2 (2)The Coach House Restaurant at Kentisbury Grange Hotel welcomes new Head Chef Thomas Hine at a time when the team are anticipating and celebrating the restaurant’s new partnership with renowned chef Michael Caines MBE.

Until recently Tom was Executive Chef at Michael Caines at ABode in Chester following a successful career which saw him rise through the ranks at a number of highly acclaimed restaurants including Gidleigh Park, The Bath Priory and Rick Stein’s Seafood Restaurant.

Born in Cornwall, Tom studied Hospitality and Catering at the College of Cornwall before joining Rick Stein’s team – a position which helped develop his passion for seafood and local produce.

Working his way up through the kitchen hierarchy, Tom spent many years honing his talent under the watchful eyes of some of the South West’s most celebrated chefs before joining Michael Caines at Gidleigh Park.

Tom says: “Working alongside Michael Caines was a huge influence on my style of cooking and gave me a great appreciation for the fresh local produce that we are so lucky to have access to in the South West.

When Michael gave me the opportunity to run my own kitchen at ABode Chester I felt truly honoured. Now I’ve been offered a new challenge along with the opportunity to return to the South West where the local produce is second to none.

I am excited to be leading the talented and passionate team at The Coach House Restaurant in North Devon, and look forward to introducing delicious new dishes to the restaurant’s much loved seasonal menus”.

 

Introducing: Thomas Carr @ The Olive Room, Ilfracombe

Thomas Carr

Thomas Carr at the launch of the Exmoor Food Fest, 28 January 2015 at The Combe, Minehead

Thomas Carr’s journey started when he was employed as head chef in 2002 at the Beachcomber Café in Woolacombe, Devon – his home town. From here Thomas moved to the Watersmeet Hotel, again in Woolacombe where he was Chef De Partie for 5 years between 2004 and 2009.

In March 2009 Thomas went to work under renowned chef Nathan Outlaw at his Seafood and Grill Restaurant @ The St Enodoc Hotel in Cornwall. Originally taken on by Nathan Outlaw as a Sous chef, Thomas’ potential was quickly noticed and in February 2010 he was appointed as Head Chef at the brand new ‘Restaurant Nathan Outlaw’. Under Thomas the restaurant received two Michelin stars within a year of opening, along with numerous other accolades and awards within the hospitality industry. As well as the day to day running of the restaurant, Thomas also participated in outside events linked to the restaurant and Nathan Outlaw; including a ‘pop up’ restaurant in London and several food festivals/events.

In 2013 Thomas returned to North Devon to take up a role as Executive chef at The Coach House, Kentisbury Grange – allowing him another opportunity to work with a renowned chef in Michael Caines MBE. Thomas built a full team from scratch and achieved 2 AA Rosettes within 6 months of opening as well as a full entry into the 2014 Trenchermen’s Guide.

In the spring of 2014 Thomas was presented with an opportunity to fulfil a lifetime dream of owning his own restaurant in the Harbour town of Ilfracombe, North Devon.

For further details about The Olive Room, please click here

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The Exmoor Food Fest starts today!

Today is the first day when the Exmoor Food Fest deal is available at a number of restaurants across the Exmoor region:

The Cafe Porlock WeirIMG_0006
Porlock Weir Exmoor
Somerset TA24 8PB
Tel. 01643 863 300
www.thecafeporlockweir.co.uk
Facebook:  The Cafe at Porlock Weir
Twitter: @cafeporlockweir
The Old Ship Aground10606273_654510491336819_7136597878534019578_n
Minehead Harbour,
Quay Street,
Minehead TA24 5HL
Tel . 01643 703516
Facebook:       /pages/The-Old-Ship-Aground
Email:                info@oldshipaground.com
Website:          www.oldshipaground.com/

Both be serving 2 courses for £10 and 3 courses for £15 today.

Give them a call and book your table, quoting the Exmoor Food Fest!