One Day Shellfish Course at Exeter Cookery School

You might have seen over the weekend that I headed down to the Exeter Cookery School to help them celebrate their first birthday.  It was a stonking event which, despite the weather, brought in lots of people all eager to have a peek and eat delicious scones with fresh cream and jam.

A course which is an absolute must for seafood or shellfish lovers is their Shellfish and Seafood Cookery Course. The next one is taking place on the 10th August.

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Have you ever wanted to know how to create a bisque or a demi glaze? How about cooking and dressing a crab?  Under the expert tutelage of Chef Jim Fisher, you will be armed with the skills and know-how which will allow you to get stuck in yourself.

“Devon is the UK’s only county with two coastlines. Consequently, wherever you start from, you’re never more than 35 miles from the sea! Which means we get the pick of the crop when it comes to fresh sustainable seafood.

Whether it’s mussels from Exmouth, oysters from Salcombe, or crabs, prawns and scallops from the pristine waters of Start Bay, we have access to some of Britain’s finest.

So, how to do it all justice? Come with us on a trip around the two-coast county and learn to select, prepare and cook a variety of maritime fauna and create some classic and modern seafood dishes.

These are examples of the kind of dishes you could be making

  • Tian of Crab with Granny Smith Apple, Lime Vinaigrette, Tomato Concasse
  • Spaghetti Vongole
  • Moules a la Creme
  • Mouclade
  • Seafood Bisque with Rouille Croutons
  • 21st Century Prawn Cocktail
  • Oysters with Devon Cider Sabayon”

If this tempts your tastebuds, take a look on the Exeter Cookery School website

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Second limited edition Elmhirst Gin to launch following first edtion sell out!

Elmhirst Gin and Copa hamper 2017

After a staggering response to the first limited edition Elmhirst Gin, The Shops at Dartington is thrilled to announce a second limited edition Elmhirst Gin which is due to launch on Sunday 6th August 2017. 

Officially launched at Dartington Food Fair in May, the 157 bottles of the first edition Elmhirst Gin have already been sold. There has been such demand from The Shops at Dartington’s customers for more of this popular gin, fired by this being the spirit of the moment, that it became apparent that another batch was required.

Barbara King, Managing Director of The Shops at Dartington, comments: “We anticipated a good response for our Elmhirst Gin but have been blown away by our how quickly our first edition has sold out.” Barbara continues: “The ‘Still on the Move’, which is the brainchild of Devon Distillery, was hugely popular at the Food Fair in May, so much so that we have planned our next event on Sunday 6th August. As well as celebrating the launch of the second edition this provides another excuse for a lovely family day out with live music and a range of activities planned.”

Created at Dartington, using ingredients from the estate, Elmhirst Gin blends tradition with a modern twist to produce a unique taste and is a ‘must have’ for any discerning ‘ginoisseur’.  This new premium gin reflects the historical practices of Dartington. It is crafted in small batches in a custom made mobile Italian copper still called Prosperity, which is transported on a vintage truck. Prosperity, which will be present on the 6th August, allows visitors to witness the whole process from start to finish with a chance to be among the first to taste the results. 

Elmhirst Gin is a dry gin which combines the unmistakable flavour of juniper with a carefully selected range of botanicals, including a hint of violet. Its name honours the most significant family in its modern history.

In 1925, Dorothy and Leonard Elmhirst purchased the dilapidated 14th century Dartington Estate and poured their resources into restoring the buildings and setting up a host of farming, forestry and educational projects. The Elmhirsts were true pioneers and Dartington rapidly became a magnet for artists, architects, writers, philosophers and musicians from around the world, creating an exceptional centre of creative activity.

Elmhirst Gin will be available from The Shops at Dartington in stunning 70cl oblong bottles complete with glass stoppers (£35.00).  For the perfect present, it is also available in a gift box complete with a Dartington Copa glass (£45.00). 

For further information on The Shops at Dartington please visit
www.shopsatdartington.co.uk, email info@dartington.org or call 01803 847000.  
Follow The Shops at Dartington on Twitter: @shopdartington and ‘
Like on Facebook. 

Summer Lamb – Recipe from Jamie Coleman, Overall South West Chef of the Year & SW Professional Chef of the Year 2016

Earlier this month, Jamie took up the position of head chef at the prestigious Michelin-starred Masons Arms at Knowstone, near South Molton, working under highly respected chef and South West Chef of the Year judge, Mark Dodson.

At the time of entry into South West Chef of the Year, Jamie was head chef at the Saunton Sands Hotel in North Devon.  Twice a finalist, Jamie took the title of South West Professional Chef of the Year in his final, going on to win the overall title of ‘South West Chef of the Year 2016′.

Jamie says that this recipe is “A great crowd pleaser, excellent for a summer version of a Sunday roast with family and friends.  Just plate on a platter, to be enjoyed with a good bottle of wine or a G ‘n T, with lots of mint and cucumber. Let everyone dive in. mmm yummy!!!!”

Slow-Cooked Lamb with Caeser Salad
(serves 4)

Caesar dressing

2 anchovy fillets

1/3 tsp English mustard

1 1/4 tsp white wine vinegar

1/2 tsp garlic, finely chopped

1 egg yolk

1 1/4 tsp lemon juice

10g of Parmesan, grated

1 pinch of salt

1 pinch of black pepper

120ml of vegetable oil
Slow-cooked lamb

1 leg of lamb

2tbsp mustard

1tbsp honey

1 bulb garlic crushed

1 lemon

2 sticks of rosemary
To serve

2 gem lettuce

30g parmesan shavings

6 anchovy fillets

crispy streaky bacon

croutons

4 boiled eggs
For the lamb

Rub all the ingredients over the lamb. Marinade over night. Pre-heat oven to 160c.

Place lamb on a tray, cover with foil and cook for around 4 hours until tender.

On a preheated BBQ place some Applewood smoking chips.  Once it is smoking, place the lamb leg on the BBQ and colour until well roasted and falling off the bone – it is then ready for serving!

For the Caeser dressing

In a blender add all the ingredients except the oil, turn on blender and blitz until smooth, then add the oil slowly until emulsified.

To finish, dress the leaves in the Caeser dressing and place on a serving platter with the other ingredients.

Serve with a cold glass of white wine.

Enjoy!

Don’t forget! Entries for this year’s South West Chef of the Year close Monday 31st July – read more about it here and get entering! There are amateur and professional categories!

Changes to Eating Exeter, Exeter’s much loved restaurant blog is getting a make-over.

The plans have been brewing now since the beginning of the year and now we are nearly ready to unveil a brand new blog for Exeter & Devon.  We’ve been mixing and concocting for a little while, testing, trialling and ruminating over the direction the blog might take.  I can happily say we’re still going to go in the same direction, just with some go-faster stripes and maybe a big exhaust. Metaphorically…

From the 1st August Eating Exeter will be going through a re-brand which will reflect our county wide scope.  With a new URL, new site graphics and some plans for YouTube content, live video feeds and another amazing podcast!

We also have an amazing competition which we’ll announce on our launch night. We’re dead excited and are proud to say that it is one of our best prizes yet!

Over the next few days you’ll see a few things changing (our social media handles for instance) and some new graphics too.  Pop back next Tuesday for more details and our official ‘launch’.

Chris (Editor)

Byron Burgers, Princesshay by Chris Gower

26 Bedford St, Princesshay, Exeter EX1 1GJ – T:@byronhamburgers 01392 433340

We visited Byron Burgers a couple of years ago when it first opened in Princesshay.  It was quite delightful; the burgers were meaty and the beer was crafty & beery.

Byron Burgers is a name that many burger fans will recognise instantly as being a name synonymous with gourmet burgers and that subtle Americana.

It was started in 2007 by Tom Bing and has grown exponentially ever since.  In 2007, Princesshay itself was built too… fancy that!

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It was an enjoyable evening but we hadn’t been back since.  We were recently invited to give Bryon Burgers another go as part of the Princesshay’s Summer Eats promotion which is worth checking out.

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One of the things that I admire about Byron Burgers particularly is the interior.  Big windows give diners a vista across a busy precinct, perfect for people watching and ensuring lots of natural light in to the restaurant.

The first thing I did when we sat down at our window seat was to order a Brooklyn Beer. With the subtle Americana theme, comes the urge to fully embrace the USA-ness of Byron. I’d had this hankering for some sort of American lagery beer thing, so this was a perfect choice.

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Tori went for a Coke (we’ll let her off as she wasn’t feeling up to scratch that evening).  A quick perusal of the menu shows an attractive offering for burger lovers.

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We both went for The Cheese which is Byron’s ‘better-than-standard’ cheesy offering.

CHEESSSSE
Byron Cheese, shredded iceberg, pickles, onion, American Mustard and Byron sauce combined with sides of Bacon and Cheese Fries and Sweet Potato Fries were a perfect set of foods.

We really enjoyed the meal and would recommend The Cheese as a burger worth going for with its Bryon Cheese and in-house sauce making up a big part of the flavour.

Byron Burgers is still a firm favourite of Exeter’s diners, and despite the competition from other burger chains is still as popular as ever.  For a subtle dose of Americana and a chance to win a prize by spotting all of the cows in the restaurant, pop down next time you have that burger urge!

This meal was paid for by Byron Burgers. The opinions expressed here are independent of influence from the restaurant.

Heritage Tomato Salad courtesy of Timothy Kendall, South West Young Professional Chef of the Year 2016

Timothy is the Senior Chef de Partie at The Idle Rocks Hotel in St Mawes, Cornwall, working under Head Chef, Guy Owen. At the time of entry into South West Chef of the Year, Tim was working at Rick Stein’s Seafood Restaurant in Padstow.

As South West Young Professional Chef 2016, Tim went on to compete in the semi-final of the Craft Guild of Chefs National Young Chef of the Year competition last month.

Of this delicious salad recipe, Tim says “this is a great recipe which transports you to the Mediterranean. The tomatoes are amazing this time of year as they are so sweet, the watermelon and cucumber give it freshness and the feta gives the dish a great fat coating. For someone who doesn’t like tomatoes I would eat this dish all day long with a nice Pinot Grigio!”

Heritage Tomato Salad – Watermelon, Pickled Cucumber, Shallot and Feta Pannacota

Ingredients

Mixed heritage tomatoes – skins removed

Watermelon balls

Pickled cucumber balls

Pickled Shallot

Sliced radish

Micro red basil

Borage

Feta Pannacota

100g Soya milk

100g Double cream

100g feta

½ lemon zest and juice

Salt

1 ½ gelatine leafs

Method

  • Bring the soya and double cream to the boil
  • Take off the heat and add the feta, gelatine leaf and lemon
  • Place the liquid into a blender until smooth
  • Pour in to your mould and place into the fridge until set

Pickling liquor

50g white wine

50g white wine vinegar

50g sugar

Method

  • Place all of the ingredients into a pan and bring to the boil
  • Remove from the heat and cool slightly
  • Pour over your ingredients

 

Tim Kendall Salad 3

Don’t forget! Entries for this year’s South West Chef of the Year close Monday 31st July – read more about it here and get entering!

La Petite Bouchée Wins Gold

JUST months after arriving in its new mid Devon home, French restaurant La Petite Bouchée, has won one of the region’s most prestigious dining awards.

The bistro, which began life in south east London as a vintage French Camper van seating just four people, has been awarded the gold Taste of the West gold award for Best Restaurant in the South West.

Following their move to Devon, owners Anita-Clare and Caroline Field, opened up a 20 cover supper club in the dining room of their beautiful home in Witheridge in May.

Anita-Clare, who is also the restaurant’s chef, said they were thrilled to have won such a prestigious award.

She added: ‘To have won the Taste of the West gold award is just fantastic. It’s still sinking in. We have worked so hard since moving to Devon and we’re very proud to have won this.’

‘This is very much a team award. There are so many people involved in making sure that La Petite Bouchée runs like clockwork. From our amazing in house team Linzi, Nigel and Daniel and to our PR team Eleanor and Sue, and not forgetting all of our amazing suppliers who have all made this possible by providing us with some of Devon’s finest ingredients’

Anita-Clare Field
Anita-Clare

The restaurant, which had previously won the Time Out award for Best Restaurant in Sydenham, serves traditional French cuisine, with all produce sourced from within a 25-mile radius.

The move from south east London, was something that Anita-Clare and Caroline had dreamed of doing for some time.

Anita-Clare said: ‘We had built up a very loyal following in London since we started in 2014. But we’d always longed to move to the west country, and so far, it’s been everything that we hoped it would be. This really is the icing on the cake.’

For further information about La Petite Bouchée’s mailing list, contact Eleanor Yeo on eleanor@mcmu.co.uk.

*Photography courtesy of Nick Hook

Wagamama, Weekday Work Lunch Style – by Lauren Heath

Many of you know that I am lucky enough to work in the city centre; surrounded by all these food options is both a blessing and a curse, as it can be hard to choose where to go for a catch up with a friend or have a business meeting over lunch.

The former is always time sensitive so choosing the right venue is important. I was delighted to be invited by Princesshay, as part of their #EatsForTreats campaign, to try Wagamama’s during my work lunch hour – I hadn’t thought of this for a speedy lunch destination, and yet it seems so obvious as everything is cooked to order and yet doesn’t take too long – fresh and fast!

I have been to Wagamamas quite a few times over the years, and it is one of my favourite chains; you know what you’re getting, it tastes great and with good portion sizes – their squid starter is one of the best, most consistent servings of squid I have ever had and consistency is something we want when spending our hard earned cash.

I took Miss #DevonFoodHour with me as my lunch date; we had much to talk about and she hadn’t been to Wagamamas for quite a while so was also intrigued about fitting this fast, fresh offering into her busy day.

We opted for some interesting juices to start, as it was hot outside; I chose the peach iced tea and my foody buddy opted for the positive fresh juice. Both were flavoursome, large and refreshing – perfect!

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Now for food – there were so many interesting dishes to choose from, and some old favourites I was honing in on but I wanted to try something new. Thankfully Miss DFH and I will eat most things so we agreed to share whatever we chose.

For starters we ordered the pork belly and panko apple hirata steamed buns and the lollipop prawn kushyaki. Cloud like buns filled with crunchy and slightly sweet rosti style fillings and the juiciest prawns on a stick you could ask for – look at the caramalised lime to sexy it up even further; both starters were really yummy and flavoursome.

Now to the mains; grilled duck donburi (tender shredded duck leg in a spicy teriyaki sauce – served with carrots, mangetout, sweet potato and red onion on a bed of sticky white rice, finished with a crispy fried egg, shredded cucumber and spring onions with a side of kimchee) and one of their new dishes, seared nuoc cham tuna (tuna steak on a bed of quinoa with stir-fried kale, sweet potato, edamame beans, red onion and peppers, garnished with coriander). Now – the descriptions are a mouthful in themselves, and thankfully so were the portions.

Both of these meals were so delicious and textural – crunchy, soft, savoury, sweet, spice, bang, pow – just so vibrant. The duck was soft and tender yet crispy in places and the tuna was cooked to perfection, ever so slightly under so it was moist, juicy and fell apart.

We actually left a little bit as we were full and, apart from enjoying a great double espresso each to finish, managed to say no to pudding…were were tempted but we were very content (and I didn’t want to go back to my desk and fall asleep!)

A really satisfying and swift meal, in an airy open plan restaurant – there are also benches to sit outside if you wish and of course you can sit for longer if you prefer.

With an open plan kitchen, not a microwave in sight, and fresh tasty asian style dishes in the middle of Princesshay’s shopping centre – I’d highly recommend them for any type of lunch or dinner outing but it certainly suits me for my weekday work lunch window.

Thanks to Princesshay, we also have a competition running to win a wagamama cookbook – check it out here!

And, if you eat out at any of the Princesshay restaurants from now until 26th August, check out the #eatsfortreats campaign competition on their website here where you can win a cruise just by tweeting and hashtagging as per their T&C’s!

Visit Wagamama in Princesshay, 16 Bedford Street, Exeter EX1 1LL – Exeter’s Website has the latest menu and offers!

Win a Wagamama Cookbook!

Inspired by the delicious dishes sampled at wagamama? Enter our competition to win the wagamama cookbook which includes fresh and nutritious recipes suitable for meat-eaters, seafood lovers and vegetarians alike. There are 120 recipes to choose from, all made with fresh, flavoursome and nutritional ingredients. Perfect for cooking for one person, or friends at a dinner party.

For your chance to win the wagamama cookbook, simply enter the competition as below.

Terms & Conditions

  • In order to enter, retweet the pinned post on Twitter or like, share and comment on the pinned post on Facebook
  • Closing date midnight 31.07.2017
  • Prize is the wagamama cookbook
  • Open to residents of the UK aged over 18
  • Prize is non-transferable or amendable
  • No cash alternative
  • Additional costs incurred are payable by the winner
  • Winner will be required to collect the prize from a given location in Exeter

Good luck!

Smokin’ Summer Pop Up on Exeter Quay – by Lauren Heath

Exeter Quay is currently blooming into a real destination for foodies, as well as those seeking an escape from the busy city and their work life.

Night markets, cookery school, outdoor and indoor activities, arts and culture as well as the growing restaurant scene. At the weekend it comes alive with tourists and locals alike seeking the relaxed waterside vibe.

Recently, The Boat Shed (brainchild of the Bike Shed Theatre) has just docked, ready to provide many arts and social activities for everyone and breathing life into another beautiful stone building.

Alongside this eclectic new venture is an additional food offering for the summer – The Smoke Pit and Grill by Beer and Vittles. Paul Manville, owner of Beer & Vittles was asked by The Boat Shed to come up with a food offering to compliment their cocktail caravan that serves cocktails, beers and organic soft drinks, alfresco style. Paul has over 15 years of professional catering experience and jumped at the chance to do something different on weekends for Quay punters over the summer season.

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So aside the stone wall, with high quality wooden tables and benches to eat al fresco, The Smoke Pit and Grill serves items such as low and slow brisket, BBQ’d jerk chicken leg and even a homemade vegan burger – all items homemade or bought from local farm shops, bread rolls so local they are from the Boatyard Cafe and Bakery across the river and the brisket is smoked overnight to bring you juicy soft meat on the day.

We visited on Sunday lunch and enjoyed a bit of everything – the brisket was tender, the chicken juicy and I must admit the black bean and chestnut vegan burger was excellent (I’m very carnivorous and was impressed!). Even the sauces on the side have an added twist, making them extra tasty too.

Too lovely to sit inside one of the fab restaurants on the Quay? Dine casual bbq style with The Smoke Pit and Grill; maybe even treat yourself to a delicious Dartington ice cream after from The Boat Shed. Here’s to a smokin’ summer!

You can find The Smoke Pit and Grill by Beer and Vittles on social media:

Twitter         Facebook           Website

Recipe: Favis of Salcombe Summer Crab Burger

In this warm weather, we find we’re still pretty hungry, working hard to stay cool! But the last thing you want is a hot and heavy dinner – thanks to Favis of Salcombe for sharing this lovely and easy crab burger recipe.

Favis of Salcombe have been fishing the waters off the South Devon coastline since 1972. Their hand-picked crab meat has won a series of awards and is delicious, fresh, easy to cook and good for you too! 

BBQ Crab Burger with Pickled Cucumber & Lime Mayo

Serves 4

For the cucumber

1 tbsp white wine vinegar

1 tbsp caster sugar

1 small cucumber, cut into thin ribbons

For the burger

454g (1 tub) Favis white crabmeat

50g fresh white breadcrumbs

Finely grated zest of 1 large lemon

1 large egg

Plain flour, for dusting

4 ciabatta buns, toasted

Small handful rocket

For the mayo

4 tbsp mayonnaise

Finely grated zest of 1 lime

Juice of ½ lime

Pinch of salt

  1. For the cucumber, pour the vinegar into a shallow dish. Add the sugar and stir together until the sugar dissolves. Add the cucumber and toss to coat. Leave to stand while you make the burgers.
  2. For the burger, place the crabmeat, breadcrumbs, lemon zest and egg into the bowl of a food processor and pulse together until mixed. Season with crushed sea salt and ground black pepper
  3. Divide the mixture into four and shape into burgers about 9cm in diameter. You can either do this by hand or press the mixture into a 9 cm round cutter or chefs ring to help shape. Place the burgers on a plate lined with greaseproof paper and chill in the fridge for a minimum of 30 minutes.
  4. Preheat the grill to high and cook the crab burgers for 4 minutes on each side. To barbecue, place each burger on a double thickness sheet of foil and cook for 8 minutes, turning half way through cooking.
  5. For the mayo, mix the mayonnaise, lime zest, lime juice and salt together in a small bowl.
  6. To serve, drain the cucumber in a sieve. Split the buns (toast or griddle them if preferred) and spread the top and bottom with the lime mayo. Put some rocket on the bottom then sit the crab burger on top. Top with the cucumber, then the bun lid.

 

For more information or ideas, visit Favis of Salcombe’s website

Credit – Becca Watson Food Styling

It’s boom time for Devon drinks companies!

Devon-based Luscombe Drinks Ltd and Kineta Drinks Ltd are delighted to announce that they have been shortlisted for this year’s prestigious Soil Association’s BOOM Awards (Best of Organic Market Awards).

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The BOOM Awards are the UK’s only dedicated organic awards celebrating people, producers, restaurants and brands working to produce food and drink as they should be. This year the BOOMs are set to be bigger and better than ever, with the judges impressed with two of Luscombe Drinks’ range and a new drink recently launched by Kineta Drinks:

  • Best of Organic Non-Alcoholic Drinks – Raspberry Crush
    Crammed with sweet and succulent organic raspberries, this tongue tingling crush is made with Devon spring water and a touch of Madagascan vanilla. This gently sparkling drink is bursting with fresh taste and multi award-winning zing.
  • Best of Organic Alcoholic Drinks – Devon Cider

A traditional Devon cider made with organic apples – such as Sugar Bush, Quench, Devon Crimson & Pigs Snout – and Devon spring water to create a young light, yet full flavoured medium dry cider.

  • Best New Organic Product sponsored by Abel & Cole –
    Kineta Matcha Green Tea – Sicilian Lemon

A joint venture between local entrepreneur, Leane Bramhall of Kineta Drinks Ltd and Gabriel David of Luscombe Drinks Ltd, this natural energy drink is a perfect blend of organic Matcha green tea, Devon spring water and organic Sicilian lemon juice. A tasty twist on a traditional Matcha green tea presented as ready-to-drink.

Chairman of Luscombe Drinks, Gabriel David, said: “I am very pleased that Luscombe Drinks has been shortlisted for the BOOM Awards in three different categories. Our customers are drawn to the superior quality, taste and sophisticated flavour combinations our award-winning drinks offer.”

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He continued: “Luscombe Drinks is proud to use organic ingredients from our own orchards and trusted accredited growers. We use the highest quality natural ingredients to make the very best drinks with minimal processing. All our drinks are made, bottled and delivered by us. This is what makes us unique. We are fanatical about using natural ingredients to create our drinks; and do not use additives, artificial flavourings, preservatives or concentrates.”

Leane Bramhall of Kineta Drinks Ltd said: “This is really exciting! We have only just launched the Kineta Drinks ready-to-drink range, so to already be shortlisted for a Soil Association award is fantastic – and will help us spread the word further.

“As well as being organic, Matcha green tea is a well-known super-food with significant levels of antioxidants. There is a clear demand for organic natural energy drinks as an alternative to the fizzy sugary ones that are currently available.”

More people than ever before are choosing organic – confirmed by recent research from England Marketing1 which revealed 39 per cent of shoppers buy organic food on a weekly basis. Certified organic means food that has been produced to the very highest standards. It means fewer pesticides, no artificial additives or preservatives, always free range, higher standards of animal welfare and absolutely no GM. Now in its fifth year of continued growth and worth £2.09 billion, the organic sector has never been healthier.

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Soil Association Certification Business Development Director, Clare McDermott said: “The organic market grew a fantastic 7% last year and more and more people are looking for, buying and talking about organic. With hundreds of new and innovative products launched last year alone, the BOOMs give us an opportunity to make some noise about organic and help more people understand the benefits.”

The winners of the BOOM Awards will be announced at a ceremony in London on Wednesday, July 5th, 2017.