Ellises Farm Field Kitchen has joined the Street Food Traders at Minehead

Ellises Farm Pulled PorkWe have just had confirmation that Ellises Farm Field Kitchen will be at Minehead Harbour on Saturday, 28 February 2015, to help us celebrate the end of the very successful first Exmoor Food Fest.

Ellises Farm Field Kitchen have 12 hour smoked pulled, homemade frankfurter hotdogs, traditional breed beef ribs and slow roast harrissa lamb on their menu.

We produce mouth watering Gloucester old spot pork, sausages, dry cured bacon and gammon, artisan salamis, chorizo and air dried hams and cured meats from our Gloucester old spot pigs on the Blackdown hills area of outstanding natural beauty here in Devon. Produced and cured in a original old fashioned method.

What makes our pork taste so good is that our traditional rare breed Gloucester old spot pigs spend all of thier lives outdoors rooting around under the oak trees developing a truly unforgetable flavour and delicous crackling. All our pigs are fed G.M. free feeds, which do not contain growth promoters or unnatural additives and are raised to the highest welfare standards.

The meat is hung for a week to ensure the best flavour and then is  butchered here on the farm. Our Gloucester old spot sausages and cured meats are produced without preservatives, nitrates or additives.

To find out more about Ellises Farm, go to www.ellisesfarm.co.uk

Ellises Farm Field Kitchen

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

Ivan’s Coffee at the Street Food Market in Minehead

Ivan's Coffee 1i-van is our beloved 1962 VW split screen bus.  We’ve enjoyed many a surf
trip and adventure with I-van since we bought him 12 years ago….

After years of touring the world as a drummer and roadie with bands, Ivan
took inspiration from his travels and we decided to finally realise our
dream .. A love of coffee, music, great ingredients and embracing street
food culture from around the world helped to transform I-van from a surf bus
to a super stylish mobile coffee bar ready to serve your event…..

Ivan's Coffee 2We are passionate about coffee and and every part of the process is important from bean to cup…    ivan’s coffee is proud to support local produce and suppliers.  Our organic coffee beans are Devon roasted by our good friends at the Crediton Coffee Company We buy our milk direct from the
dairy at Ashclyst Farm near Exeter and our yummy tray bakes and brownies are baked by Mrs Gills Cakes right next to Ivan’s Coffee HQ in Mid Devon.

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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Successful launch of the Exmoor Food Fest

The Exmoor Food Fest was launched with great success on Wednesday, 28 January, at The Combe, the training restaurant at the Skills & Enterprise Centre (West Somerset College, Minehead) when Michelin star chefs Mark Dodson, Thomas Carr , Andrew Dixon and  Richard Boggie cooked an amazing five course dinner with the Combe’s hospitality students for invited guests.

Richard Boggie was in charge of the Amuse Bouche , Mackerel ceviche, wasabi and Exmoor Caviar, which set the tone for an amazing feast. The former Combe student who left the College two years ago, is now Chef de Partie at the renowned Bath Priory.

Mark Dodson, whose restaurant Masons Arms in Knowstone holds one Michelin star, followed with a starter of tuna on Chinese cabbage.   Thomas Carr,former headchef at Nathan Outlaw’s restaurant and now owner of The Olive Room in Ilfracombe, followed with Exmoor rump of beef, tongue and Jacobs ladder pie, 
 herb dumpling, ginger carrot and, for the vegetarian guests, truffle and potato terrine, crispy free range hens egg and 
 pickled mushroom dressing .

Guests were then treated to a pre-dessert by Richard Boggie, set Tonka bean cream, apple caramel and cider, followed by Andrew Dixon’s (The Cafe at Porlock Weir) apple tart tatin
.

“Great students, great food, great evening”, commented Mark Dodson on Twitter.

Hollie Borland, reporter for the Somerset County Gazette tweeted “What an amazing evening put on @The_Combe_Mhead by #WestSomCol students too for the #ExmoorFoodFest launch #poshnosh”.

Martin Hesp, editor-at-large for the Western Morning News, tweeted “Been to amazing launch of #ExmoorFoodFest tonight – thanks students of #WestSomersetCollege and chef tutors.”  This was seconded by Somerset Life editor Charlotte Skidmore who also tweeted “What amazing food at the launch of #ExmoorFoodFest”.

It was a brilliant experience for the hospitality students who all enjoyed working with these top chefs. One student tweeted to the chefs “Thank you for tonight in the kitchen. Amazing experience in there to watch what you all do!”

The Masons Arms, The Olive Room , The Cafe at Porlock Weir and The Combe all take part in the Exmoor Food Fest during February, offering the deal of 2 courses for £10.00/ 3 courses for £15.00.  Please check on their pages on what days this offer is available.

Here are some impressions from the night:
First of all – the chefs!

 

The food:

 

The Exmoor Food Fest is about to start!

Celebrating local food and venues across the region

The first Exmoor Food Fest will come to Exmoor in February 2015, celebrating everything Exmoor has to offer.

For a whole month, outstanding restaurants across the region will be offering 2 courses for £10.00 and 3 courses for £15.00 to give locals and visitors alike the opportunity to sample dishes prepared with excellent local produce.

Customers will be able to pick up vouchers for the Exmoor Food Fest “Tenner Deal” at participating restaurants or download them online.  As an extra incentive to visit as many of the restaurants as possible, customers will receive a passport which will be stamped every time they order an “Exmoor Food Fest Deal”.  Once the passport is full it will be entered into a draw for a Taste of Exmoor hamper.

The Exmoor Food Fest will be launched on 28 January 2015 at The Combe, a training restaurant based at the Skills and Enterprise Centre in the grounds of West Somerset College Minehead. Local chefs Mark Dodson (Masons Arms Knowstone), Thomas Carr (The Olive Room, Ilfracombe), Andrew Dixon (The Cafe Porlock Weir) and former student Richard Boggie (now Chef de Partie at Bath Priory) will be cooking a five-course-menu with the hospitality students for invited guests.

The grand finale of the Exmoor Food Fest is taking place at Minehead Harbour on 28 February in conjunction with the first Family Angling Day.  Street Food Traders will give the harbour a village feel, inviting people to stroll around the harbour, watch the anglers and taste delicious food. A local produce and craft fair will take place at The Beach Hotel in Minehead where chefs like Mark Dodson will do cooking demonstrations throughout the day. Other venues along the seafront will also join in the celebration. Street artists and entertainment complete the recipe for a great family day out.

Andrew Dixon, owner and Chef at The Café at Porlock Weir, came up with the idea of the Exmoor Food Fest to promote the many outstanding food venues across the region.

“Exmoor has so much to offer, but February tends to be a very quiet time for us. The ‘Tenner Deal’ is an excellent opportunity for us to showcase what we can do while making it affordable for our customers,” explained Andrew. 

Kentisbury Grange is one of the Devon-based venues taking part in the Exmoor Food Fest, where renowned Chef Michael Caines MBE has recently become involved.

“We are delighted to join this promotion of local food and Exmoor as a region,” commented Peter Farquhar, General Manager. “Michael’s involvement is very exciting as it will enable us to move to a whole new level in all aspects of our hospitality offering.’

The Exmoor Food Fest is organised and run by Exmoor4all, an internet platform based on sharing photos and stories of Exmoor with people all over the world as well as providing a network for local businesses.  Andrew Dixon, who now is also a tutor at The Combe, and Werner Hartholt, the Combe’s Chef Lecturer, are co-organisers and technical consultants for the Exmoor Food Fest.

A total of 15 restaurants will take part in the first Exmoor Food Fest. A list is available on  www.exmoorfoodfest.com, complete with contact details and days when the special Exmoor Food Fest deal is available.

For further information for traders and media enquiries, please contact Elke Winzer on 0788 1504863 or by email elke@cultureline.co.uk.

*** PLEASE CONTACT THE RESTAURANTS DIRECTLY TO BOOK A TABLE.  CONTACT DETAILS CAN BE FOUND ON OUR RESTAURANT PAGE. ***