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.


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:

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Rockfish Lodges Plans for Sixth Site in Exeter

Rockfish, the South West seafood restaurant group founded by restaurateurs Mitch Tonks and Mat Prowse, has lodged plans to open its sixth site, in Exeter.

The company has applied to the city council to build the venue at Exeter Quay’s Piazza Terracina, creating 40 jobs. The application is for a single-storey pavilion restaurant with a floor space of 500 square metres. If plans are approved it is hoped that the restaurant could be open early in 2018. Rockfish has been steadily growing since its first site in Dartmouth in 2010 and has become famous for sustainable seafood which is sourced locally and served on the day of landing.

The restaurant, which will also have a bar, will specialise in fried & chargrilled seafood in an environment and style that will appeal to all; Mitch and Mat with a 9 children between them want families to always feel welcome.

4MitchTonks161206Matt Austin

Founder Mitch Tonks said “Exeter is a really vibrant town and the unofficial capital of the South West, the dining out scene is great. I love nights out there and the site on the quay suits us perfectly as it is overlooking the water. Exeter is still only a short drive from Brixham so we can stick to our golden rule of serving local fish on the day it was landed and at its best. I can’t wait to get open and I’m already thinking of a few special additions at the restaurant, watch this space!”

An evening of fire and meat with Dean Forge at Pipers Farm

The perfect duo, Dean Forge and Pipers Farm recently hosted an evening full of meat and fire in the rustic event space at Pipers Farm, in the heart if the Devon countryside. Local bloggers and journalists came together to experience the full capabilities of some of stove manufacturers, Dean Forge’s most popular products, the Dartmoor Baker and their large fire pit.

Guests gathered around the fire pit to warm up as Pipers Farm owner, Peter Grieg cooked chicken wings, pancetta, beef and a tray of root vegetables over the hot coals. Inside, seated on hay bales, the group marvelled at the quirky Dartmoor Baker, which slowly cooked a full chicken and a tray of sausages in its integrated oven.

Simon Chew, director of Dean Forge, followed dinner with the lowdown on Dean Forge, fielding questions from guests, in awe of the Dartmoor Baker – a woodburner with an oven!

For more information, visit or call the showroom on 01364 643 57


Guest Chef Days Announced at Manna From Devon Cooking School

Manna from Devon Cooking School is delighted to announce the dates for the 2017 Guest Chef Classes: a series of celebrity chefs and foodie experts will be running classes at the school from March until September.

These guest days only pop up once a month and usually book up pretty quickly, a true reflection on the talent and reputation of each chef. This year’s Guest Chef classes are being hosted by Peter Greig of Pipers Farm, Mitch Tonks of Rockfish and The Seahorse, Romy Gill MBE from Romy’s Kitchen and food writer Charlotte Pike with another two hosts in the pipeline.

David, co-owner of Manna from Devon comments on the Guest Chef programme: “Holly and I are really excited to confirm we’ve got some of our best foodie friends joining us in 2017- we hope you can join us too! It’s important for us to involve other chefs and experts here at Manna from Devon, as we’re all about the community aspect of cooking; connecting lots of people through food and drawing on the array of amazing chefs and talent in the area.”

Peter masterminds Pipers Farm in Cullompton and he and his team produce the most amazing meats, raising their animals from birth and selling them through their own butchery and online shop. Peter will be bringing one of his lamb carcasses to butcher on Saturday 11th March and will be cooking up some of his fabulous meats in the wood fired ovens as well as discussing the Pipers Farm way of farming and how important it is to him; a true expert in his field.

Peter Grieg

Mitch Tonks is an old friend of David and Holly’s. His knowledge and passion for fish and the fishing industry is inspiring and his fish dishes are truly delicious. As well as his chain of Rockfish restaurants in South Devon he runs The Seahorse restaurant in Dartmouth so Manna from Devon are delighted to have him hosting what will be a fabulously convivial day of some outstanding fish and seafood recipes on Friday 7th April.

Mitch Tonks

Romy Gill MBE will be hosting her class on Sunday 7th May and will be cooking some of her amazing Indian food from her restaurant, Romy’s Kitchen – traditional flavours with a light and contemporary twist. David and Holly have been friends with Romy for a long time and love hearing her tell our guests stories of growing up in India and her determination to open her restaurant in Thornbury, just outside of Bristol. If you like Indian cooking, this is a day not to be missed.

Romy Gill

Food writer Charlotte Pike will be joining David and Holly at the school on Sunday 4th June – passionate about smoking food, she will be creating some amazing dishes, passing on lots of tips and discussing how the enthusiasm for this kind of cooking is growing. David and Holly discovered “low & slow” smoking on their road trip in America so are keen to compare notes with Charlotte.

Charlotte Pike

Classes will take place at Manna from Devon Cooking School in Kingswear and run from 10am – 4pm. All are limited to just 12 students and cost £175 per person.

To book one of the Guest Chef Classes visit or call 01803 752943.

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The Oddfellows, 60 New North Road by Chris Gower

60 New North Road, Exeter –


Just off the bustle of the High Street, under the shadow of John Lewis lies a small pub that has made a big impression on Exeter’s dining scene in recent years.  Nestled between houses and office blocks; it backs on to the historic wall of red sandstone that surrounds Exeter Castle in one of the older parts of Exeter.


You might remember we visited The Oddfellows a couple of years ago to taste the wonder of their burger nights, and we loved it.  The burgers are still to this day some of the nicest that we’ve tasted from a none-burger restaurant.

Exeter has become a foodie hub in recent years and with the Queen St Dining quarter steadily opening their numerous restaurants – both large and small scale chain operations – gastro-pubs/restaurants like The Oddfellows offer Exeter diners a locally-sourced independent option.

The Oddfellows has gone from strength to strength since Yvan & Faye Williams opened their doors ten years ago.  They have since opened a sister pub in Exmouth, bringing their locally-sourced British cuisine to the people of this local seaside town.

I was honoured to be invited to their ten year celebration a couple of weeks ago; it is so heartwarming to know that an independent restaurant like The Oddfellows is going strong.

We were invited along to see what they did best, to enjoy the comfort of this lovely pub-restaurant and to raise a glass to ten more fabulous years.

The menu here is seasonal, it changes regularly using the best local suppliers in their well engineered menus.


When it comes to food, we’re definitely two course people; but the lovely looking dessert menu meant we had to go for all three.  So we shared a starter and dessert!

Tori wanted to experience a cocktail which The Oddfellow’s mixologist produced expertly.  The Speakeasy is The Oddfellow’s very own cocktail bar and is located upstairs above the main bar area.

With its vintage surroundings, it makes you feel you are propping up the bar in a genuine depression-era saloon!  Cocktails are definitely one of The Oddfellows specialties.  I grabbed a Rhubarb Collins from The Oddfellows mobile Cocktail Bar at the Beer & Bacon Festival back in September – it was refreshing and delightful. I digress, but here are some photos from that event.

Our starter tonight was going to be a Pork, Apple, Pistachio Terrine with Apricot Jam, Spiced Pork Quavers and toasted Brioche (£5.75).  An enticing combination which worked together beautifully.  I washed the whole thing down with a pint of Theakston’s Barista Stout.

The chunky terrine was lovely, with the smokiness of the brioche and the fresh butter, it was the perfect aperitif to our main courses.

For our mains we chose two wonderful dishes: For Tori – Westcountry steak: 8oz Rump with caramelised shallots, roasted on-vine tomatoes, beef dripping triple coked chips, smoked bacon and thyme butter.(£16)

Tori commented on how nicely the steak was cooked, and with the triple cooked chips done in beef dripping being some of the best chips eaten on that side of the table, the smoky bacon and rosemary butter on top added flavour – the generous amount of vine tomatoes was a generous and tasty addition.

And for me – Chicken breast stuffed with a black pudding mousse, chorizo croquettes, roasted cauliflower and puree, crispy chicken skin and chicken sauce (£14).


I’m definitely converted to Black Pudding mousse; it was served inside the chicken which was cooked perfectly and served with a delightful gravy.  The chorizo croquettes were mind-blowing, losing the journalistic sensibility  I have to say anything more intelligent, I seriously considered putting some in my pocket to smuggle home.

We finished our meal off with a Chocolate and Orange delice with coffee mousse, brandy snap biscuit (£5.50)

The chocolate had this saltiness which really worked, wonderfully sweet yet salty with the bitterness of the coffee mousse.  An amazing end to a lovely meal.

I really enjoy good food and when you get a restaurant doing things like The Oddfellows, it makes you realise how good food should be done.  I will happily sing the praises of this restaurant with its ethos and the enthusiasm that both owners share for good food and supporting everything local.

The food was lovely, the service with faultless and I will definitely be returning for more.


Manna From Devon Cooking School – The Wood Fired Experts for 2017

The trend for cooking with fire is bigger than ever and it shows no sign of cooling down. In 2017 cooking on a wood fired oven is going to be huge and Holly and David Jones, from Manna from Devon Cooking School, are the experts to teach you how. Connoisseurs in everything wood fired, book your space on their ever-popular courses before they’re snapped up.

With more restaurants, food vans and hotels choosing to cook with fire, it is no wonder people have acquired a taste for the smokey delicacies it produces and are opting to install wood fired ovens at home. Holly and David teach students how to prepare, manage and use the flame to cook a whole range of dishes, from ‘flash in the pan’ squid, slow roasted joints, baked artisanal breads and delicious sweet treats.

Holly and David’s expertise came from a love of cooking in traditional ways and after taking gastronomic trips around the world, including India and more recently to the Southern States of America, they have picked up tips and tricks from the best pitmasters and tandoori kings of the world.

Recently becoming the brand ambassadors for Morsø Wood Fired Ovens, and having published the ‘Wood Fired Oven Cookbook’ in 2012, Holly and David are excited looking ahead to 2017 and have a lot in store for the year. Watch this space!

Holly, whose formal training was at Leith’s cookery school, is Manna from Devon’s expert in seafood, and now, to add to her repertoire, is teaching the wood fired oven courses alongside David. Both run the school group classes and are now available to teach private classes, either in their purpose built wood fired kitchen or in situ with your wood fired oven at home.

If you can think of someone who would thrive in the heat of a wood fired cooking course at Manna from Devon, they are now selling gift vouchers, ready for Christmas. Just visit or call 01803 752943 to find out more.

For upcoming dates and to book one of their wood fired courses visit or call 01803 752943. Follow Manna from Devon on Twitter (@mannafromdevon), Facebook ( or Instagram (mannafdevon)

Eat the Smoke, Clyst St Mary – product review by Lauren & Steve Heath

Middle of 2015, during the chilli event at Darts Farm, my chef husband, Steve, and I came across 2 jars of sauce; these weren’t just any sauces, they were Eat the Smoke sauces. The brand didn’t mean much at the time, but we were impressed by the complexity of what we tasted, so bought some to take home and try. We have been addicted ever since.

Over the next few months, we had seen Eat the Smoke at a couple of food festivals including the Beer and Bacon Festival, Topsham and Powderham Food Festival; these have been a meeting of mixed emotions, as they served delicious bbq foods to hungry punters including us, but didn’t always have stock of the sauces to sell in their own right.

Recently the direction of the company has changed slightly with more focus on selling the products rather than as a food outlet and we can now easily buy our fix from one of the local farm shops and even the man himself with the HQ only being down the road from us in Clyst St Mary – you can’t get more local than that!

With this change, new products have emerged with the addition of 5 different rubs and 2 types of nuts to add to the existing 2 jars of sauce. Steve caught up with Eat the Smoke at The Source Trade Show in February and we were lucky enough to get some samples of the new range.

The range includes:

Sauces:  Original BBQ sauce, Helluva Hot BBQ Sauce

Rubs:  Cajun Blackened Fish Rub, Creole Rub, Helluva Hot BBQ Rub, BBQ Hot Rub, Buffalo Hot Wing and Poultry Rub

BBQ Rub Nuts: Smoked Almonds, Smoked Cashews

We tested all the rubs with a variety of meats and seafood in an Eat the Smoke extravaganza one Saturday evening. Cajun Blackened Fish Rub on some juicy prawns proved vibrant, earthy and zingy without overpowering the sweetness of the prawns. Creole was used on a fillet of fish as well as ribs and hit all the right notes with a great hit of rosemary that delivers but never overpowers and is balanced enough to rub on to a meaty fish like tuna or monkfish.

We scored chicken drumsticks, rubbing the Buffalo Hot Wing and Poultry Rub in and left it to marinade during the day. Soaked them in full fat milk for a few more hours before coating them in flour seasoned with more rub; a quick deep fry to seal them up and in the oven they went. These had a delicious warmth to them, with a hint of Mexico according to my taste buds.

We marinated ribs in both rubs and sauce, with the Helluva rub giving an impressive deep smoky flavour and very well balanced spicing and heat. The blend of herbs are not overpowering and you never lose the taste of the meat which is really important.

These rubs and sauces do what they say on the tub/jar and the sizes are very generous, not a one-meal-a-tub and the uses are endless with flavours for all palettes. The bottled sauces can be used as marinades as well as being used to add to chilli con carne, make a spicy coleslaw or with pasta and if you are a bit of a chilli head, I can’t recommend the Helluva BBQ sauce enough – especially the bottom of the bottle – it’ll knock your socks off! The good news is you don’t have to have a BBQ; as we tested the products at home, we know you can easily create some delicious meals in the oven, fryer or on the stove. If you do have a BBQ, then these products will withstand the heat and cook beautifully.

So who is behind the smoke? His name is Christian. We have been on polite conversational terms when meeting each other here and there and so we cheekily invited ourselves round to his HQ to see what he has been up to and how he uses his products. Eat the Smoke has been going for 3 years; Christian has been an avid BBQ’er for 20 years, smoking for 6 and left his stressful 9-5 job to pursue his passion, making use of the momentum that this way cooking is gaining. Lately BBQ’ing and smoking are becoming more popular, making its way out of the ‘underground’ scene and finding itself in the mainstream, with great exposure thanks to recent TV cookery shows, as well as demos at food festivals with audiences embracing it.

On arrival at his site, he showed us his Pro Q smoker already on the go with chicken for the evening’s pop-up event at The Oddfellows in Exeter. Along with this he had a large normal bbq ripe and ready for some tasters for us and showed us his large smoking cabinet which can also do a cold smoke. With the coals alight, Christian told us how he was using oak shavings which are a by-product of a local timber yard – a great use of a by-product.

He had beer soaked minute steak coated in Creole rub on the go, giving the meat a great flavour. He also had ribs coated in Helluva Hot Rub, initially cooked on the fire to seal the meat, then coated in glossy Original BBQ sauce and thrown back on the fire for further cooking, resulting in a pile of sticky, saucy, spicy morsels.

As Christian himself said to us with slight embarrassment and apology in advance “there’s no polite way to eat ribs with a beard” – I would agree that there isn’t a polite way to eat ribs, even without a beard, and that’s the way it should be – food that is fun. What Eat the Smoke does is help you achieve BBQ food with ease and excellent flavours, without too much effort.

I’m pleased to say he is succeeding in getting the rubs and his delicious smoked nuts into local outlets alongside his bottles of sauces, with even some bars having the nuts for sale with their beer offering. I haven’t written much about the nuts as, in all honesty, they didn’t last longer than a few minutes once opened; I guess we’ll have to buy some more and try to savour them a bit longer. I recall them being delicious, smoky and unlike anything else currently available we believe.

I urge you to support a local guy producing flavours of the deep south of America but right here in the deep South West – give one or more a try, there’s something for everyone.

the man behind the smoke (2)

Quick Q & A with Christian of Eat the Smoke

How long have you been smoking/bbq’ing for?

Been excessively bbqing for about 20 years, smoking for about 6.

What county were you born in?

Born in Devon, so lots of beach BBQs probably in places I shouldn’t have been bbqing!

When did you start the business?

ETS started 3 years ago

What’s your favourite meat?

Favourite meat at the moment is probably my ribs. After about 3 years I feel I’ve perfected them.

Favourite way to cook it?

I go for a 48 hour dry rub, 4 hour smoke preferably over cherry or apple and then wet baste and direct heat, and once done a quick caramelise in sauce

Best type of bbq or smoker for someone to start on at home?

As a start up or home BBQ I think there’s two options. For someone who is really interested, wants to try different smoke and who doesn’t mind investing time and effort I’d go for an upright smoker like a Pro Q or Webber Smokey Mountain. They’re not very well insulated so they do need a careful eye, and do need to be watched to be checked if you’re smoking overnight.

If you’re happy straight off investing money and wanting an easy life it’s a Kamado Joe or Big Green Egg. Big investment though, and not very practical in the sense that you can’t throw it in a back of a car and take it to a party or off camping.

Plenty of people are making their own though and I just love this. Important thing is to be able to get both direct and indirect heat, and a smoking area.

Harry’s Restaurant, Exeter

86 Longbrook St, Exeter EX4 6AP  Tel: 01392 202234  Twitter:@HarrysExeter

EE RecommendsIts not often that I get to review a restaurant that has such a legacy.  Whilst at work on the day of the review a couple of conversations I had with colleagues went along the lines of

“What are you doing tonight?”
“Going to Harry’s for something to eat…”
“Oh I love Harry’s, its really nice, you’ll like it”

The number of times I’ve had this sort of conversation is uncountable, pretty much because I don’t count the number of times I’ve talked about a restaurant as I am not that particular about reoccurring topics of conversation.  But also because I have never once heard a bad thing about this place.  They have a new summer menu which we were invited along to have a look at, and experience the legend that is Harry’s Restaurant.

Harry’s Restaurant has been in the same family for the last 21 years, it is in my mind, one of the longest serving independent family-run restaurants in Exeter, I might be wrong (correct me in the comments) and has been housed in the iconic red brick building which is number 86 Longbrook Street for that time.  Having been many things in its past, its history is a blog post in itself, but here is a digested version.

86 Longbrook Street was purpose built for a successful businessman named Harry Hems, who ran a church fitting business from the premises.  Hems had made a name for himself with his carvings and ornamentation which had gained international reputation for its quality.  The workshop was built in the 1880s and designed by R Medley Fulford. It remained a workshop until 1938 when his son Wilfred and business partner retired.  It subsequently became a leather workshop, wine-sellers and later Harry’s Restaurant in the nineties.  For a full history head to Exeter Memories.

A few peeps who read this blog will remember Harry’s Grill & Bar behind Boots.  Not long ago Harry’s moved out (it has now been turned in to Circa 1924) and brought the grill menu down the road to 86 Longbrook Street.  Some of the grill items that were served are now available on the menu at Harry’s.

As the restaurant isn’t a purpose-built establishment, the layout is quite interesting.  There are two sides to the restaurant floor, with the kitchen open to diners with only partition separating the action of the kitchen from the seating area. The door at the back leads to the toilets and the back room which the restaurant hires out to parties and larger gatherings, the walls adorned with collages of photos which make up the background of the menu.

Stepping through the door, we were greeted by Amy who looked after us with a smile and a lovely demeanour throughout the whole meal.  We were lucky enough to have a window seat which gave us lots of light as we chomped away.  The atmosphere was friendly and busy, it wasn’t overly loud but for a Wednesday evening it was still very bustling, it felt comfortably busy.

The new summer menu is an eclectic array of Modern British, Grill and Mexican items, all of which sound quite epic.  There are a few items that are considered classics which are still there, and the one that considered almost legendary is the Harry’s Heartattack (chocolate brownies, marshmallows, chocolate and vanilla ice cream and peanut M&M’s, chocolate flake, whipped cream and hot chocolate fudge sauce).  There are some new items as well (Beef Bon Bons for instance).

We kicked off our meal with a Grapefruit Fizz (light and very nice) for Tori and a bottle of Harry’s Cider (£4.00) for myself.  Nope, not produced by Harry’s Restaurant but actually by a farmer from Somerset.  Currently Harry’s Restaurant is the only Exeter restaurant that is serving this lovely stuff.

It was Nachos for starters (refried beans, cheese, jalapeños, salsa & sour cream £5.50) and liking the sound of a new addition to the menu Tori went for Beef Bon Bons (balls of pulled beef, crispy coated and served with a horseradish sauce – £5.00).  For someone who forgot that they don’t like horseradish, she did very well.  The nachos were a good size, it was a basic starter but it makes me laugh how terribly some restaurants do Nachos, in my experience a good Nachos is often indicative of a good restaurant.  And these were great…

The main courses were a lot harder to choose.  There were quite a few amazing sounding items on the menu, which is lethal for someone as indecisive as me.  Should there be a smaller menu? The balance between new dishes and classic Harry’s dishes has to be kept, and if you are a restaurant that has definitive favourites, what would be the point getting rid of them just for the sake of change? Despite the fact I have moaned about places with larger menus, this isn’t the largest menu I’ve had to read through, and although there is a lot of choice, it is not unwieldy. The menu is constructed to cater for a wide range of tastes, and it does this adequately.

Rather predictably I ended up having a burger, The Mothership sounded good (bacon, cheese, onion, tomato & dill pickle – £12) and Tori went for the Pulled Pork Burrito (sour cream, Mexican green rice, cheese, shredded lettuce, guacamole, salsa – £10).  I had considered the Hangar Steak but felt my taste buds needed a grilled burgery thing but next time I go? It will have its moment.

The burger was fully loaded. The fries were fresh and the coleslaw was slaw-ey. I am not sure that is a word, but if it trends enough I am sure ‘slawey’ might get in to the OED.

As with previous burgers that come in the ‘fully loaded’ category, there is a certain amount of debate about how to actually fit in my mouth.  I opted for the ‘take it apart’ method, which allowed me to see inside.  Large tomato, lots of good ingredients stacked carefully.  It was a good burger, and I felt it was good value considering the the fries came with it.

Tori’s burrito was packed full of filling, the sour cream, salsa and guacamole laid on the top was colourful in presentation.  There was a lot of it, and as she takes ages to eat anything this was a good indicator that this portion was a generous one when considering portions from similar chain counterparts.

No matter what anyone says, there is ALWAYS space for dessert.  The Harry’s Heartattack wasn’t going to be on our list today, as we were both quite full.  But the great thing about Harry’s is that there are some really divine sounding desserts on the menu.  Tori kicked off the final chapter of her meal off with a Hot Chocolate Fudge Brownie (vanilla ice cream, hot chocolate fudge sauce – £5.00) and for me it was the Affogato (vanilla ice cream, shot of Kahlua, single espresso £6.50)

After working out that I had to tip the Kahlua and the Espresso over the ice-cream, then promptly spilling half of the Espresso over the table, I managed to get it in my mouth without drawing too much attention.  It was a lovely combination and a perfect end to a really good meal.  Tori made satisfied noises from the other side of the table too, the Hot Chocolate Fudge Brownie a success with her, it literally melted.

Harry’s Restaurant is a legend in its own right.  A family owned, independent restaurant which adds itself to the exclusive list of really good places to eat that I will return to in the near future.  Exeter is blessed with some awesome independents, but they need our support especially with the growing competition from the chain restaurants of this world.  In the spirit of independent reporting, my closing thoughts are this.  When you have such a great restaurant, using scratch-made, local produce on your doorstep, why would you want to go to Jamie’s Italian?

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