The Grand Final of the 2019 Exmoor Food Fest

On Tuesday, we celebrated the end of yet another Exmoor Food Fest with a fantastic tasting menu at the Rising Sun in West Bagborough.  Head Chef Jade Shorney was joined by Olivier Certain (The Swan, Bampton), Liam Finnegan (The Castle Hotel, Taunton), Anita-Clare Field (La Petite Bouchée, Witheridge) and James Mason (New Coast Events). Together they produced a range of amazing Taste Exmoor menu which was a fitting end to a successful 2019 Exmoor Food Fest.

Photos by Faydit Photography.

The Chefs

The Dishes

FUN IN THE KITCHEN

Advertisements

A Celebration of Exmoor Beef at the Farmers Arms

The Farmers Arms in Combe Florey (host of the ExFF launch) are proud to announce their second Gastronomic Evening:

A Celebration of Exmoor Beef

As part of the Exmoor Food Fest head chef Mike Griffiths has invited 4 chefs to join him to create a mouth watering carnivorous delight.

5 courses of prime select beef cooked by different chefs:

Chef Patron Tim Zekki and Olivier Certain Duende Restaurant. Chef Peter Mundy at the Ginger Peanut/ Pete Mundy catering

Chef Patron Anita-Clare Field of La Petite Bouchée.

Also joining us will be Paddy Magill from Vine Wine who will be selecting wines for a wine flight to run along side the dishes (wine flight optional at an extra cost of £20.00)

Tickets: £50.00 per person (to be booked and paid in advance) for 6 courses

The Farmers Arms
Combe Florey
Taunton
Somerset TA4 3HZ

Tel: 01823 432267

Email: info@farmersarms.net

Clavelshay Barn: Open for bookings!

1912230_874098189282805_7213690699593471032_n

 

Clavelshay Barn Restaurant promises “a taste of the countryside” and the reality does not disappoint – offering top quality local produce in unspoilt idyllic surroundings . The restaurant is set in a converted barn on a working dairy farm, nestled in its own secluded valley, yet is within easy reach of Taunton, Bridgwater and the M5.

The barn itself has been sympathetically converted by owners Bill & Sue Milverton, retaining original elm beams and using oak and cedar from the farm for the floor and staircase. A changing display of work by local artists and natural wood furniture complete the contemporary country  feel – a wonderfully relaxed atmosphere in which to dine.

Experienced Head Chef, Olivier Certain, uses only the finest ingredients from local suppliers and his experience and flair to produce food with great flavour.

Marseille-born Olivier moved to Somerset in 1998 following his Michelin star training in La Bonne Etape ,  Chateau Arnoux, and Les Roches in Le Lavandou.   Olivier had  a successful few years with Andrew Dixon at Andrews on the  Weir, Porlock Weir, where he helped Andrew maintain his 3 AA Rosettes. In 2006 he joined Woods in Dulverton as Head Chef where he achieved 2 rosettes and the accolade of Somerset Dining Pub of the Year 2008, 2010 and 2011.

With Olivier at the helm in the kitchen, Clavelshay Barn had a very successful 2016, winning 7 awards for its food and service.

All dishes are made on site, with the exception of the tempting ice cream, which comes from a local dairy farm. Bread is made daily and even the water on the table is from the farm’s own spring.  Free-range eggs are from the farm’s Maran & Light Sussex hens and herbs, vegetables, salads and flowers from the walled garden.  The menu is deliberately small but changes frequently to make the best use of seasonal produce.

To complement the delicious food, a fully licensed bar stocks  Exmoor, Cotleigh & Quantock beers, Sheppy’s Cider, local apple juice ,Luscombe Organic soft drinks and an interesting and expanding wine list, including award winning  Oatley wine from Cannington.

Clavelshay Barn offers superb service, wheelchair access and efficient and friendly staff.

And if you’re looking for an unforgettable setting for your special day, Clavelshay Barn is the answer. Intimate parties of up to 50 guests are catered for elegantly in the 18thC    barn restaurant, while a marquee can be sited for larger celebrations of up to 100 guests.

Whether it’s a wedding, family party, a business event or a conference, you’ll be treated to excellent personal service, delicious locally sourced food from tailor-made menus, a relaxed atmosphere and a stunning rural backdrop.

Awards 2017

Somerset Life Food & Drink Awards – Chef of the Year 2017 – Olivier Certain

Taste of the West Gold Award  2017

Finalist – Taste of the West – Best South West Restaurant 2017

Sedgemoor Business awards – Best Micro-Business 2017

Sedgemoor Business awards – Customer Service Excellence Awards

Somerset, Bath & Bristol Tourism Awards – Silver Award – Best Restaurant 2017

TripAdvisor Certificate of Excellence  – 5 stars – based on customer reviews

Trencherman’s Awards 2017 – Finalist for Creativity and Innovation

Awards 2016–

Taste of the West Gold Award 2016

Taste of the West – Best South West Restaurant 2016   Overall winner

Taste of the West – No 1 Place to Go 2016                        Overall winner

Trip Advisor – Certificate of Excellence 2016

Winner of Best Somerset Sunday Roast 2016 – Somerset Life Food & Drink awards 2016

Somerset , Bath & Bristol Tourism Awards  2016 –Gold award –  Unsung Hero for Customer Service – Sue Milverton

Sedgemoor Business Awards – Best Micro Business 2016

For full details visit the website –www.clavelshaybarn.co.uk

Contact Sue Milverton    Tel.  01278 662629

e-mail      query@clavelshaybarn.co.uk

Exmoor Food Fest Offer:
Wednesday and Thursdays in February
Cost £17.50 for 2 courses. £20 for 3 courses.
Dinner only.

Please mention the Exmoor Food Fest when booking.

Lower Clavelshay Farm
North Petherton
Clavelshay
Somset TA6 6PJ
Website:  www.clavelshaybarn.co.uk
Email:     query@clavelshaybarn.co.uk
Phone:  01278 662629

Tiverton Community Radio supports the Exmoor Food Fest

We are delighted to have teamed up with Tiverton Community Radio!  Watch out for regular updates on Exmoor Food Fest events as well as interviews with chefs who take part in the event.

olivier-certainHere is a link to the first interview with Olivier Certain of Clavelshay Barn:

http://www.tiverton-community-radio.co.uk/cook-local

 

 

Tiverton Community Radio broadcasts from  a sponsored studio at PETROC college serving the Tiverton and surrounding areas. We support and promote local events, charities, local business, education, hobbies and interests, support services, musicians and Devon artists including theatre, writers and poets, heritage and history.

We are proud to bring local food/drink producers and eateries the attention they deserve and cover live events such as Electric Nights Street Food Festival, Exeter Food and Drink Festival, Uffculme show, Tiverton Literary Festival and further afield to the Hay on Wye and How the Light gets in Festivals in Wales. We are passionate about Devon and all that there is to discover.

tcr-radio

Clavelshay Barn joins the Exmoor Food Fest

Clavelshay Barn Restaurant near Taunton/Bridgwater is one of the establishments taking part. Co-owner, Sue Milverton, said: “We’re delighted once again this year to be participating in the 2017 Exmoor Food Fest from February 1 until 28.

 “It’s all about showcasing the very best our region has to offer. It is a celebration of all local produce and local talent, the very things we’re devoted to here at Clavelshay.”

Clavelshay Barn will be running special menus as part of Exmoor Food Fest on Wednesday and Thursday evenings during February with two courses priced £10 and three courses £15.

The award-winning business, which at the end of last year was crowned as the Westcountry’s top restaurant in the Taste of the West Awards and named the region’s ‘No. 1 Place to Go’, also has accolades from the Bristol, Bath and Somerset Awards, run by Services for Tourism, for being the Restaurant of the Year and having the very highest standards in customer service.

Sue, who co-owns the restaurant with her husband Bill, said: “We won seven awards in 2016 including the Taste of the West South West Restaurant of the Year and being named their No 1 Place to Go.

“We also won Silver in the Bristol Bath & Somerset Tourism Awards – Restaurant of the Year category and won Gold in the Unsung Hero for Customer Service. These were a direct result of all the effort everyone on the team puts in on a daily basis here. We also owe a great deal to our wonderful diners who give us lots of support and encouragement.

“We pride ourselves on serving up the very best in customer service, use only the highest quality local, seasonal ingredients and have developed a stunning menu thanks to our incredible French head chef, Olivier Certain, who has a flair for creating some of the most fabulous food I have ever tasted. 

“Olivier creates stunning dishes with French flair. His style of cooking is classical French but after living in England for more than 18 years, he has learnt English dishes to an extremely high standard and knows exactly what our diners like to eat.”

The restaurant is in a lovingly restored and converted 18th century stone barn at the foot of the picturesque Quantock Hills at Lower Clavelshay Farm near North Petherton.

The restaurant is set on a family-run farm that produces its own milk, beef, pork, lamb and eggs, which all feature in its top quality and tasty dishes.

Sue added: “At Clavelshay, we also strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon, pheasant and our own farm-reared beef on the menu.

“We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If it is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce, which is fully traceable.” 

Also in 2016, Sue and the team won a top accolade for the best micro business in the Sedgemoor Business Excellence Awards.

Olivier will also be cooking at a special launch dinner for the 2017 festival at the Luttrell Arms in Dunster on January 26 He will be one of five award-winning chefs joining the Luttrell’s Head Chef, Barrie Tucker to cook seven courses.

 

Cookery School at Clavelshay Barn: 15 March 2016

Clavelshay Barn are proud to announce a new venture – the Clavelshay Barn Cookery School run by award winning professional chefs Olivier Certain and Andrew Dixon.

This full day course will immerse you into what it takes to expertly select and prepare fish and seafood at home. Knowing the essential cooking methods and flavour profiles for fresh and fish, as well as shellfish, will help you produce appetisers, soups, and entrees.

Start Date : Tuesday 15 March 2016
Course : Fish & Shellfish
Cost : £125 per person (includes lunch and wine)

Olivier first met Andrew when they worked together in a hotel in Ashford, Kent. Andrew moved to Somerset to start Andrews on the Weir and Olivier joined him at Porlock Weir as his sous chef, where they achieved great success together for 5 years. They are delighted to be working together again to run the cookery school.

Olivier Certain

Olivier Certain

Marseille-born Olivier moved to England in 1998 following his Michelin star training in La Bonne Etape, Chateau Arnoux and Hotel Les Roches in Le Lavandou, France. In 2001 he joined Andrew Dixon at Andrews on the Weir, Porlock Weir and together they achieved 3 AA rosettes with outstanding food.

Olivier was Head Chef at Woods in Dulverton for 6 years where he achieved 2 rosettes and the accolade of Somerset Dining Pub of the Year 2008, 2010 and 2011. In 2009 in reached the finals of the South West Chef of the Year competition.

Olivier is now creating stunning dishes with French flair at Clavelshay Barn in North Petherton. His style of cooking is typical classic French but after living in England for over 18 years, he has learnt English dishes to an extremely high standard.

Andrew DixonAfter training in some of the UK’s best restaurants and country house hotels, Andrew and his wife Sarah fulfilled a dream of running their own restaurant, and bought a beautiful old Manor House bed and breakfast at Porlock Weir, which opened as Andrews on the Weir.

After only 10 months of opening and at a very early stage of renovating the building, Andrews On The Weir was catapulted into the top ten percent of restaurants in the British Isles by gaining the 3 AA rosettes for food and gaining 4 out of 5 stars for accommodation. Andrew held the prestigious 3 AA rosettes rating for a further 9 years, five of those years he worked closely with Clavelshay Barn’s very own Olivier Certain.

In 2011 Andrew and Sarah changed direction of the restaurant and rebranded to The Cafe Porlock Weir to offer a less informal style of dining but offering the same quality food, and using the same quality of ingredients by sourcing the very best Exmoor and the West Country has to offer.

Andrew’s ethos about food has not waned at all and he still strives to offer some of the best food the region has to offer in the beautiful setting of the tiny waterside village of Porlock Weir.

In November of 2015 Andrew was recognised for his dedication to his craft and was awarded Best Somerset Restaurant Dining Experience at the Somerset Life Food awards.

Clavelshay Barn has joined the Exmoor Food Fest

1912230_874098189282805_7213690699593471032_n

Clavelshay Barn is an award winning sustainable restaurant located in a traditional stone barn on a family run dairy farm on the edge of the Quantock Hills. Although in a beautiful rural setting, the restaurant is within easy reach of Taunton, Bridgwater and the M5 motorway.

The traditional stone barn, built around 1700, has been simply and sympathetically converted using natural materials, keeping a country feel to the restaurant. The oak flooring in the restaurant, cedar staircase and window sills are made from wood from the farm. The spectacular elm roof beams are original and still have wooden pegs in the joints.

Farmers William & Sue Milverton are tenants of the Crown Estate – William and sons James & Rob run the farm, Sue runs the restaurant with Head Chef Olivier Certain and a team of smiling students.

We are delighted to announce we are now a member of The Sustainable Restaurant Association and have been awarded the highest rating of 3 Stars. You can view our profile here. We feel particularly honoured to win this award as we were one of only restaurant within the whole of Somerset to be awarded!

We are also delighted to have received TripAdvisor’s Certificate of Excellence two years in a row, a Gold Taste of the West Award this year and five Silver Taste of the West Awards in the previous years. We are proud to be recognised for our commitment to using the best local produce.

Exmoor Food Fest Deal of 2 courses for £10.00/ 3 courses for £15.00:
Wednesdays:  Dinner
Thursdays:       Dinner

Please mention the Exmoor Food Fest when booking.

Lower Clavelshay Farm
North Petherton
Clavelshay
Somset TA6 6PJ
Website:  www.clavelshaybarn.co.uk
Email:     query@clavelshaybarn.co.uk
Phone:  01278 662629

Exmoor Food Fest to launch at The Castle in Taunton

Award winning chefs from the region are joining The Castle’s head chef on 28 January in Taunton to prepare a mouthwatering Taste of Exmoor menu.  Tickets are limited, so early booking is very advisable:

Canapés & Fizz
Hospitality Students
(The Combe, West Somerset College, Minehead)

Starter
Olivier Certain (Clavelshay Barn, North Petherton)

Slow Roasted Belly of Little Oak Farm Pork, Black Pudding & Quail Scotch Egg, Apple and Cider

Fish Course
Mark Dodson (Mason Arms, Knowstone)

Pan Fried Scallop with a Thai Style Salad, Rice Wine Dressing

Main Course
The Castle Hotel, Taunton

Roast Exmoor Venison Loin, Faggot, Red Cabbage,
Jerusalem Artichoke and Wild Mushrooms

 Dessert
Paul & Donna Berry (The Swan, Bampton)

Lemon Cheesecake with Exmoor Wolf Gin, Tonic and Thyme Sorbet

Petit Fours and Breads
The Castle Hotel

Four course dinner:  £75.00 per person
(including a glass of fizz & 2 glasses of wine)

BOOK NOW

Award winning Exmoor-based chefs are joining The Castle’s head chef Liam Finnegan to cook up a Taste of Exmoor menu as the launch of the 2016 Exmoor Food Fest which takes place all over Exmoor in February.

The menu showcases the best the region has to offer. It is a celebration of local produce and local talent.

Elke Winzer, who is organising the Exmoor Food Fest as part of Exmoor4all, is delighted that so many outstanding chefs are bringing the best of Exmoor to Taunton.

“The launch at the renown Castle in Taunton brings some of the amazing Exmoor chefs together who all take part in the Exmoor Food Fest which takes place all over Exmoor in February.  It is a great opportunity for us to raise awareness of the high standard of Exmoor restaurants some of which are hidden gems,” explained Elke.

Liam Finnegan commented: “We are excited to host the launch of the Exmoor Food Fest. It is a great opportunity for us chefs to work together and create a stunning menu.”

Award winning chefs Mark Dodson, Paul and Donna Berry and Olivier Certain  are joined by the hospitality students of the West Somerset College training restaurant The Combe in Minehead. The students will prepare the selection of canapés which will open then night’s food celebration with a glass of fizz.

The Chefs:

Mark Dodson

Mark and his wife Sarah took over the The Mason Arms in Knowstone in June 2005. In July 2006, the restaurant was awarded a Michelin star which they still hold. Since then, Mark and his team have gone from strength to strength, receiving many awards and accolades, including Michelin Pub of the Year 2010.

Prior to moving to Exmoor, Mark spent twelve years as Head Chef of Michel Roux’s Waterside Inn in Bray.

Paul and Donna Berry

There aren’t many awards Paul and Donna haven’t won for their historic pub “The Swan” in Bampton.  Best Trencherman’s Pub of the Year 2016, Visit Devon Pub of the Year Gold Award, and AA Gold Star Award are amongst the most recent accolades, recognising Paul’s and Donna’s passion for food and the use of local, seasonal produce.

Liam Finnegan

Liam Finnegan, who has been head chef at The Castle Hotel in Taunton for three years, grew up in Carlingford, Co Louth in Ireland from where he still sources their famous oysters. However, whenever possible, he uses local suppliers.

Liam’s career path took him through some fantastic restaurants such as The George Hotel on the Isle of White, The Bath Priory and Gidleigh Park where he worked for Micheal Cains, and The Nuremore Hotel (Ray McArdle). When asked about awards Liam counters that a full restaurant and happy customers are more important. “Of course accolades are brilliant, but anything we get, we receive and share as a team.”

Olivier Certain

Marseille-born Olivier moved to Somerset in 1998 following his Michelin star training in La Bonne Etape Chateau Arnoux and Les Roches in Le Lavandou.  In 2006 he joined Woods in Dulverton as head chef where he achieved 2 rosettes and the accolade of Somerset Dining Pub of the Year 2008, 2010 and 2011. In 2009 in reached the finals of the South West Chef of the Year competition.

Olivier now heads the kitchen at Clavelshay Barn in North Petherton.

The Students

The Year 13 hospitality students from train at West Somerset College, Minehead under Chef Lecturers Paul Ruttledge (a former British Master Chef) and Werner Hartholt.