Devon Food Movement is a collaborative pop-up restaurant concept set up by former Michelin star development chef Luke Fearon. The company aim is to celebrate Devon’s unique and world-class produce through a series of temporary dining experiences, where DFM link talented local chefs, producers and food heroes with restaurants, farms or unique locations throughout Devon (and sometimes a little beyond).
Diners experience small plated set menus which lets them explore a true taste of each location at any given time within the season. The premise for most Devon Food Movement events is the ‘five-mile food’ challenge. This is where collaborators are challenged to, firstly, find as many prime ingredients from within a five-mile radius of the event location and, secondly, incorporate a Devon first ethos for ingredients to feature on our menus. This keeps the events hyper-local, hyper-seasonal and untamed in our approach to what Devon Food Movement believe fine Devon food is all about.
Chef Founder Luke Fearon is joining Higher Hacknell Organic Farm owner Jo Budden and her ‘family’ team in Umberleigh on 06|10|18 to host a Devon Food Movement event that will be based in their traditional cob barn. Using many of the farms home reared and grown produce, including; vintage cider, honey, organic beef, organic lamb, organic vegetables supported by a few other locally crafted, artisan ingredients.
Luke will be joined by well known Devon chef Samuel Brook (former Head Chef of Paschoe House and owner of Pretty Little Pastries) to create this 6-course menu. Food tickets will cost £35 and booking is essential. All bookings and general enquiries should be directed to the team on 01769 560909 or firstname.lastname@example.org
Please follow our journey online at www.devonfoodmovement.com