Guest Post: Hungarian Goulash by Juliet Martin

Juliet has sent this recipe to Eating Exeter, it sounds lovely. Please note photograph is a stock photo as Juliet’s photo disagreed with WordPress(!?)

Hungarian Goulash

I’ve no idea whether this recipe, which my mother gave to me many years ago, is authentic or not but I can assure you of one thing at least; it tastes absolutely delicious.


Ingredients (four servings)
1 ½lbs stewing beef,
cubed1 ½ Onions, sliced and diced
5-6 teaspoons paprika
3 tablespoons tomato puree
½ litre beef stock
½ bottle red wine
2 tablespoons vegetable oil
1 small garlic clove, finely chopped
1-2 teaspoons caraway seeds
1 ½ tablespoons plain flour
½ cup sour cream
Salt and pepper to taste

I prefer to do all my cooking with the best quality equipment I can afford, using cookers and ovens such as those sold by cameo kitchens and other companies that specialise in high quality brands. However, you could prepare this dish on a two-ring camping hob at a push.

Heat the vegetable oil in a large frying pan then add the cubed beef and fry until it is browned. Add the onion and garlic, and continue to fry until they are a light golden brown. Remove from heat and place to one side.

Drain any excess oil from the pan then put the beef, onions and garlic into a large saucepan or pot for which you have a lid. Add the tomato puree, beef stock, wine, paprika, salt, pepper, plain flour and caraway seeds then simmer for 1 ½ to 2 hours or until the goulash has reduced to a nice, thick consistency.

Remove from heat and stir in the sour cream. If you are feeling artistic, save a small amount to drizzle over each serving in a swirly pattern.

It’s as easy as that!

Personally, I like to serve it over pasta shells but you can have it with rice, crusty bread or anything else that you fancy.


Byron Hamburgers arrives in Princesshay, Exeter. Not long now!

Byron is already open! And we’ve got a review up too! Read it here

This June, Byron bring proper hamburgers to Exeter with the opening of a restaurant in Princesshay.

Byron’s short and simple menu focuses on hamburgers the way they should be: patties made with Scottish beef, cooked medium and served in a soft, squishy bun with minimum fuss. There are just four variations on offer, plus a regularly-changing special: Classic, Cheese, Chilli, and the signature Byron, with cheese, bacon and Byron sauce.

The menu also features sides such as French fries, onion rings, macaroni cheese and Caesar salad. Desserts include cheesecake, sundaes and chocolate brownies, and milkshakes come in strawberry, chocolate, vanilla and Oreo cookie flavours. The drinks menu features classic sodas, root beer, Kentucky bourbons, and beers from Byron’s regularly updated list, which includes their own Byron Pale Ale and Byron Lager, brewed in partnership with Camden Town Brewery.

The restaurant will be bright, airy and modern, with yellow and white accents throughout. The yellow tiled open kitchen and bar will provide a focal point, complemented by neon signage, timber and concrete flooring, and a mixture of vintage and contemporary furniture and fittings.

byron byron-0153

Byron Hamburgers was started in 2007 by Tom Byng after a a four year stint in the States.  Realising that there was simply nowhere that served burgers like they did over there in London, he filled the niche and Byron Hamburgers was the result.  First opening in Kensington High St, numerous Byron Burger joints have appeared and now Exeter is the latest addition.

Tom’s favourite diner was The Silver Top in downtown Providence, Rhode Island.  The hamburgers were simple, tasty things – a bit messy, but made with good quality meat and only classic adornments: some lettuce, tomato, red onion, and maybe a slice of cheese or bacon.

Byron have a few restaurants now but their vision remains the same: to keep serving proper hamburgers the way they should be.

Byron Princesshay – opening June 2014

26 Bedford Street, Princesshay, Exeter, EX1 1GJ or follow @byronhamburgers on Twitter

Opening hours:
Mon to Thurs 11.00am – 11.00pm
Fri to Sat 11.00am – 11.30pm
Sun 11.00am – 10.30pm

Highbullen Hotel, Golf & Country Club: Part 1

In the life of a food blogger, the chance to go outside of the box is rare.  But recently we were given the opportunity to visit one of Devon’s most luxurious destinations to experience what happens between the walls and hedges at The Highbullen Hotel, Golf & Country Club at Chittlehamholt in North Devon.

The hotel is steadily becoming one of the top destinations in North Devon and its easy to see why.  Its remote location, 18-hole USGA specification golf course and superior views, and taking in Exmoor, Dartmoor and down the Mole Valley, make Highbullen the ideal getaway for urbanites, golfers and a leisure destination for locals too.  It has recently been featured in The North Devon JournalDevon Life and Horse & Countryside after its 2013 renovation.

Built in 1879 by Exeter architect William Moore, its architecture is strongly influenced by Phillip Webb who was considered the father of Arts & Crafts architecture.  Built from stone quarried on the 125 acre estate, it remained the Moore family home for forty years.
In the Second World War it housed an evacuated girls private school, then in 1963 it was bought by Hugh and Pam Neil who turned it in to a foodie destination that attracted some top names such as Delia Smith, who became a regular visitor to The Cellar Bar in the seventies.  Some of Pam Neil’s (the founding chef) recipes appeared in Delia’s recipe books, and after their children Collette and Martin Neil (the actor) took over the reins, it continued its popularity as a destination for good food and its fantastic remote location.  Legend has it that Laurence Olivier used to pretend to be a barman and serve guests who didn’t recognise who he was.

In 2012 it was bought by the timeshare pioneer Frank Chapman and now with the help of his daughter Susie Gowenlock, they have reincarnated the Arts & Crafts glory days from the bottom up.  After a £1.4 million pound refurbishment, the hotel has risen from the ashes and now they’re ready to show exactly what luxury is all about.

You could be forgiven for walking in and that you have stepped through the doors in to someone’s front room, or you are about to take a tour around a National Trust property.  The ‘hotelness’ of the decor is minimal, and the staff who looked after reception were all about smart casual, no stuffy uniforms, no feeling that we were anything but welcome.  We were greeted by the Restaurant Manager, Douglas Muir who would give us a tour of the estate but first we needed to settle in to our room.  And boy…what a room!

There are 36 rooms dotted across the estate that are bookable, 11 in The Manor House which are all given names to reflect the history of the room.  Each room is designed to be individual, classically styled with a modern twist and we were lucky enough to stay in the Chinoiserie Room which overlooked the croquet lawn and the golf course.  With a turn to the left, you could see down the valley to the hills beyond.  Wherever you go in Highbullen, you cannot escape the views.

The four poster bed in white and gold was massive, double king or emperor size maybe? I could finally realise the joy of actually getting lost in a bed. A fine large bathroom and a large antique wardrobe with a wall mounted LCD TV topped off a very impressive room.

Douglas, the Restaurant Manager took us over to The Pavilion to show us some of the facilities that the Highbullen offers.  We also got a chance to talk to Head Chef Dean Griffin who was preparing to cook Fish & Chips for a party of 35 golfers!   Dean was recently appointed Head Chef and oversees the food at Highbullen’s five food outlets.  “It’s all about getting the local community on board” Dean mentions when I ask him about the ingredients and sources that he is able to use in this part of the world.  Fish comes fresh from a seller in St Ives, dairy and vegetables come from sources close by and bread is baked, where possible, on site.

The Pavilion includes a fully equipped gym, swimming pool, sauna, jacuzzi and bar area called The Club Bar that offers reasonably priced pub style food.  All of which are all open to locals as well, as are the restaurants and the golf course itself.  And Highbullen wouldn’t be a Country Club if you couldn’t shoot (clay and live), fish, play croquet and tennis.  The remote location is perfect for walkers who want to walk around the surrounding countryside or even Dartmoor or Exmoor.
The Pavilion hosts functions and an ever increasing amount of wedding evenings/receptions  in The Brasserie, but also acts as the place to go for the Sunday Carvery including the ‘Dip n Dine’ where the cost of a swim and the carvery is included together.  Douglas mentioned that Highbullen Hotel is in the middle of building The Forum which will allow these sorts of functions to take place separately and will allow more guests and the creation of a Health Centre which will greatly widen the hotel’s appeal.

And you can’t accuse Highbullen of not trying to widen their appeal.  Recently they created two new packages that would certainly appeal to dog-lovers and bike-lovers alike.

Hounds at Highbullen lets dog owners bring along their dog and provides the following:

  • In-room dog basket with blanket and lead
  • Two course “Dogs Dinner” of Chicken Casserole followed by Sirloin Steak with Vegetables and Jus
  • Doggie bag of toys and treats tailored to size of dog (small, medium or large) including brush, toy, treats, bag for waste and a tennis ball
  • Exmoor walking map
  • Two nights for two owners on a dinner, bed and breakfast basis

And their Cycling Package looks like this:

  • 2 night’s accommodation
  • Dinner each night in the Devon View Restaurant
  • A hearty Devon breakfast each morning
  • Cycle routes
  • Cycle clean
  • Packed lunch on one day and 2 £10 lunch vouchers to use on the other
  • 2 rounds of golf

Our tour took us next to The Cellar Bar and The Devon View Restaurant.  Like the rest of the hotel, these have both been given a makeover and look fabulous.  Unfortunately The Devon View Restaurant was set-up for the wedding the next morning, but happily enough The Cellar Bar was in full swing.  In my next post I’ll talk more about the food and the breakfast with photos and me writing the word ‘mmmm’ a lot.







RUBY takes GOLD at Taste of the West

RUBY Modern Diner at 74 Queen Street in Exeter has won GOLD at Taste of the West for the second year running.

Erin Allgrove from Modern Diners Ltd said,

To win this award once is great but two years in a row is fantastic. I’m delighted that the hard work of our team and the great provenance of our local suppliers has been recognised by Taste of the West.

The judges visited RUBY anonymously, in their feedback they said of their food,

All were beautifully presented and tasted delicious. Ruby definitely knows how to cook a burger. The pulled pork, prepared by the Ruby team, was really special. The food all seemed fresh and high quality. Our overall impression was of fantastic food and the meal exceeded our expectations.

The judges added in conclusion,

We thoroughly enjoyed our experience; delicious food in a relaxed and friendly atmosphere with an evident commitment to local sourcing. The hot chocolate fudge sundae is what dreams are made of!


Taste of the West recognises the very best the region has to offer in terms of produce and hospitality. The awards programme has been promoting and celebrating South West food and drink for over 20 years and is the largest regional food awards in the UK.

About RUBY Modern Diner

RUBY brings a modern twist to the roots of the diner, serving fast food prepared with the finest, fresh local ingredients.

The RUBY menu offers smoky pulled pork, hot salt beef, real hamburgers, milkshakes, waffles, ice cream sundaes and fresh bagels. Local suppliers feature heavily and include Emma’s Bread at the Real Food Store, Exeter, MC Kelly, Hawkridge Dairy, Sandford Orchards, & Otter Valley Ice Cream.

For more information, images and interview requests please contact Erin Allgrove:

Email: Phone: 07528 848382 

Beer, Burger and Beyond Build A Burger at Morrison’s Cafe

Another burger related adventure!  Fatso, our in-house Burger Addict looks at a Morrison’s Cafe Build A Burger deal.





Jonny From The Craft Beer Channel (@beerchannel) makes Beer Floaters.

These look amazing and quite tempting. The Craft Beer Channel has been doing a lot of recipes involving cooking with beer/ale. If you know any good recipes, why not comment and the best recipe will get the smug achievement of being featured as a recipe on Eating Exeter and Beer, Burger and Beyond in the near future.

Beer Burger and Beyond visits The Green Ginger in Torquay

Beer Burger and Beyond visit The Green Ginger in Torquay.

We were down in Torquay today. Popped through The Green Ginger to try out The Mexican Burger..



How to make Pale Ale Slaw

This sounds damn nice. Really interesting recipes on this great blog

Last week I whizzed up a quick IPA guacamole recipe that makes the perfect accompaniment to any Mexican fiesta, or on top of a burger, or in a salad or whatever the heck you want to put it with, I’m not here to dictate what you eat your guacamole with. This week it’s coleslaw.

Burger, dog, steak; you name it, coleslaw is a welcome side dish. It’s quick, it’s easy and damn is it delicious, but most of all, you get to take your anger out on a cabbage with a pretty big knife. I went with a nice Pale Ale Citra brewed in the Netherlands by Brouwerij De Molen. The zesty notes added a nice bit of fruity flavour to the slaw, but you could use your standard pale ale, or IPA for that matter.

The below recipe makes enough for about four portions (obviously dependant on how…

View original post 27 more words

Girlofmanderley vists Cider Dogs @ Hole In The Wall

Girlofmanderley vists Cider Dogs @ Hole In The Wall

I love discovering new food bloggers who are based in Exeter and Devon, a new blogger to come on to the scene is Girl From Manderley, whose blog I have subscribed to recently.

She writes well and I can’t wait to see where else she visits.  A definite blogging recommendation.

My main confession was that I had not realised that Cider Dogs was located where it was, but after this visit I shall be interested to go and have a peek!

Twitter: @girlofmanderley

Beer, Burger and Beyond’s Beer of The Week!

Its about that time which I look at a beer I have liked recently and give it an award.



The ODDfellows, 60 New North Road

EE RecommendsIt seems like Burgers are becoming as much a part of the staple traditional British menu as Roast Dinners, Fish & Chips and Ham, Egg & Chips. Exeter has seen three new burger restaurants appear in the last two years, burgers are now a given part of menus in many pubs and restaurants and even the editor of this blog has managed to succumb to the glorious simplicity of this American invader.  When The ODDfellows started their @meateasyexeter nights back in June last year, I was intrigued to see what their interpretation of the gourmet burger was going to be like.

We were recently invited down to try some of their meaty delights, and given the recent news that Byron Burgers is about to arrive in Princesshay, I am pretty confident that The ODDfellows is going to give Byron Burgers a run for their money on what is becoming a battlefield of burgers.

Quite frequently on this blog I get a bit nostalgic for places that I used to haunt when I was but a whipper-snapper, and for a long time I always remembered this pub as The Thirsty Camel.  A quick look at Exeter Memories shows that this is one of Exeter’s well established pubs, and despite carrying such monikers like The Thirsty Camel, Molloys and The Gate it is now back to The ODDfellows.  These days, the spit and sawdust has long gone, and it is replaced with wallpaper that looks like books and a lovely airy conservatory which looks on to the historic walls of Exeter Castle.

When walking in to The ODDfellows, one of the first things you notice is the open-plan kitchen where you can watch your food being cooked for you in some, as their website puts it, ‘kitchen theatre’, with maybe less Shakespeare and more shaking and spearing, chopping, frying and grilling. The decor is peppered with some curious ornaments such as a collection of mounted butterflies, a poster of the human vascular system and some large mirrors which double up as their specials boards to name a few.

@meateasyexeter nights offer a menu tailored for the evening.  There are a lot interestingly named burgers for diners to choose from such as: The BC (Bun, 8 0z local beef pattie, pulled pork, BBQ sauce) ‘You’ve Pulled’ (Bun, 8 0z local beef pattie, pulled pork, BBQ sauce) and The Pineapple Express VI (Bun, 8 0z local beef pattie, pineapple ring, onion ring, cheese) to name but some.  All the burgers come with Whips which lie somewhere between a chip and a potato wedge, and a salad which I found by far the nicest accompanying salad that has come with anything I’ve ordered out for a long time.

The menu is explicit about its sources; proving to the diner that this REALLY is a meal that has come from local sources across Devon.  Beef comes from West Devon Meats from Okehampton, Pork comes from Hawkins of Tiverton, Fruit & Veg from Darts Farm, Coffee from DJ Miles of Minehead and Fudge Sauce from Roly’s Fudge in Queen St!  .

Knowing that having a starter would ruin the space needed for my burger, we dived straight in to the mains.  If not for the name itself I went for ‘Not Mushroom in ‘ere’ Burger which was a 8oz beef pattie, sausage, bacon, mushroom, Swiss cheese served with ‘slaw and Whips.  Tori went for the ‘You’ve Pulled’ burger which consisted of an 8oz local beef pattie, pulled pork, BBQ sauce, ‘slaw and Whips.

Whilst we waited I sipped a lovely pint of  Butcombe Brewery‘s award winning Haka bitter, which uses New Zealand hops and comes in at a nicely tame 4.5%.

We were looked after by Neil who offered nothing but a seemingly professional service throughout our visit.  Although he had lots of other customers, the service to our table was courteous and efficient.  And although he had only been at The ODDfellows a few months, he spoke with genuine enthusiasm and passion for the food he served.

The food was, as I imagined it would be, a really damn good burger.  The salad that came with my burger was fresh and tasted like I’d gone in to the field and picked it myself and the Whips had a really good taste to them which balanced the whole meal nicely.  The burger came in a Brioche bun, which was a curious combination with the savoury juices of the steak mince used in the patties, but it worked really well and gave a good balance to the flavours of the beef.  It is interesting to note that we were lucky enough that the chef had brioche buns in that night, as it seems there is a degree of flexibility in bun choice.  If you get a Brioche week, you’re in for a treat!  We both agreed that the taste of the meat was excellent, it was not greasy in the slightest and upon further dissection we found it was cooked perfectly.  A slight slight pinkness in the middle, in between medium rare and well done is my personal preference for a burger and it was spot on.

The temptation for desserts got me fully and a quick look at the selection of desserts on offer had me going for Ice Cream with Roly’s Fudge Sauce. Tori went for the Chocolate Brownie and Raspberry Stuff which was a lovely light brownie mixture which didn’t feel stodgy as some brownie desserts can do.

The ODDfellows is a unique establishment in Exeter, the layout with the kitchen theatre and the quirky touches make this a pub with quite a lot of appeal to those with a sense of humour and a sense of good taste.  The upstairs is The Speakeasy Cocktail lounge with its vintage styling and extensive cocktail menu and it is easily bookable for private parties and events. @meateasyexeter definitely stands, in my opinion, as a worthy burger destination in a city with so much choice for gourmet burgers.

The ODDfellows Exeter Gastro Pub, 60 New North Road, Exeter, Devon. EX4 4EP
Tel: 01392 20 90 50

– See more at:

The Oddfellows and The Speakesy on Urbanspoon