Category Archives: Food & Drink


The first dates of the new CareMoor for Exmoor Dining Club have been released. Top chefs are supporting the National Park by holding special lunchtime and evening events, celebrating their use of local produce and raising funds to help keep Exmoor special.

During the meal, diners will enjoy hearing from the chefs, as well as some of their suppliers, about their passion and love for Exmoor produce. Events will take place throughout the year at different locations, from award-winning restaurants to unique pop-up events across Greater Exmoor. Each event will have its own unique menu created specifically to celebrate locally sourced produce. Whilst highlighting their passion for local food, the chefs are also supporting the National Park as the fixed-price meal for each event includes a contribution to CareMoor for Exmoor, which raises funds for nature, heritage and access projects across the National Park.

The first dates for 2018 include:

·        Friday 26 January at The Swan, Bampton. An evening meal with owner / chef Paul Berry preparing a five-course tasting menu in conjunction with Wicked Wolf Gin and Exmoor Ales.
·        Sunday 4 February with Claire’s Kitchen at Wootton Courtenay Village Hall preparing a two-course Sunday Lunch in partnership with Little Oak Farm.
·        Saturday 10 February with Claire’s Kitchen at Dulverton Town Hall for a three-course oriental evening in conjunction with Secret Orchard Cider.
·        Saturday 3 March: a four-course evening meal presented by Head Chef Barrie Tucker Chef at Psalters Restaurant, at the Luttrell Arms, Dunster.
·        Thursday 29 March with Chef John Bradley at the Coleridge Restaurant, Dunkery Beacon Country House Hotel with a ‘Taste of the Moor’ tasting menu.

Dan James, Sustainable Economy Manager for Exmoor National Park, said, “The Dining Club is part of our joint Eat Exmoor project, which aims to spread the message about the quality of our local food and its link with the landscape we all love and want to conserve.  CareMoor for Exmoor is our donations scheme, which helps to keep Exmoor special. We are very grateful to the chefs and venues who are supporting us by hosting a Dining Club event and hope that this will give people a unique opportunity to experience the true taste of Exmoor.”

As part of the Eat Exmoor project, Visit Exmoor (the official tourism association)  is also publishing a new, free Eat Exmoor food and drink guide early next year and local food lovers can sign up for a foodie E-Newsletter making sure they hear about all the latest food events including those under the banner of  CareMoor for Exmoor Dining Club.

For full details, prices and booking information visit Further Dining Club dates will be added throughout the year.

PHOTO: John Bradley from the Dunkery Beacon  Country House Hotel.


Beer meets gin. Gin meets beer. Wicked Wolf is the second beer in Exmoor Ales’ Exile series of occasional beers that are a bit different from the brewery’s main brands. A straw-coloured, juniper berry-infusing beer, it is the result of a collaboration between the Wiveliscombe-based brewery and Wicked Wolf, producers of small-batch, handcrafted gin in the famous Exmoor village of Brendon.

Exmoor Ales’ Managing Director Jonathan Price explains: “Wicked Wolf is the second in our new sub-brand series, Exile, and follows on from Urban Fox, which was released earlier in the year. We selected Wicked Wolf because of their reputation for fine, award-winning gin… and, of course, because they are based on Exmoor. As for the idea for the beer this happened after their distiller and co-founder, Pat, visited the brewery and met our head brewer, Adrian. Pat provided some juniper berries for sampling and trial brews, as well as sharing his advice and experience. The result was this delicious beer. We’re all really pleased with it and I’m especially thrilled that Pat has an idea to make an Exmoor Gold inspired gin next year.

“The Exile brand was devised as a sub-brand for Exmoor Ales to represent our new, more modern breed of beers. The pump clip shape and graffiti imagery are quite different to our established traditional brands and we shall will be developing the brand with further new beers throughout next year.

“As for the story behind the name “Exile”, this originated from EXmoor. The first two letters are important and strong and the inspiration is loosely drawn from RD Blackmore’s Lorna Doone. Incidentally, the outlawed Doone family were exiled in the Doone Valley, not far from where Wicked Wolf make their gins.” 






This October, the RNLI is calling on the people of the South West to sink their teeth into a delicious fish dish to raise vital funds, as the lifesaving charity launches its annual Fish Supper fundraiser.

People across the UK and Ireland are being encouraged to host a fish-themed meal for friends and family on the weekend of 13–15 October to help the charity continue saving lives at sea.

The RNLI relies on the generosity of the public to fund its lifesaving services, and the charity’s volunteer lifeboat crew members often sacrifice their precious meal times at a moment’s notice, answering the call of their pagers to save lives at sea.

Michael England, the Mechanic and Second Coxswain at Padstow Lifeboat Station, said: “As a crew member, my pager can beep at any time. Whether I’m at work, asleep in bed or about to tuck into my dinner – I’ll stop what I’m doing and get straight to the lifeboat station, ready to save lives.

“Holding a Fish Supper is a great way for people to support the RNLI. It’s easy to sign up for a free fundraising pack and then enjoy hosting a fun evening with your friends and family. If cooking’s not your thing, you could always serve up something simple like a fish finger sandwich or fish and chips.”

Whether it’s a simple fish butty or a more challenging culinary masterpiece, everyone is invited to get involved in this year’s Fish Supper. If in need of a little inspiration, MasterChef champion Jane Devonshire’s Cheesy Fish Pie is a great place to start.

Jane says: “I love cooking for my family, and my cheesy fish pie is always a crowd pleaser – plus, it’s so easy to prepare. I urge anyone who hasn’t tried cooking fish before to give this recipe a try, and impress your friends and family while raising vital funds for the RNLI’s brave lifeboat crews.”

To receive your free Fish Supper fundraising pack, and to see some mouth-watering recipe inspiration, including Jane’s Cheesy Fish Pie, visit

Last year, RNLI lifeboat crews across the UK and Ireland rescued 8,643 people and saved 431 lives. It costs over £485,000 per day to run the RNLI, and the charity relies on donations from the public to continue its lifesaving service.

PHOTO by Nick Watts


From mouth-watering ruby red beef to award-winning gin, fresh oysters, high-quality caviar, and whortleberry jam to sparkling cider and flavoursome ales, to mention but a few, Exmoor has an incredible array of delicious produce. Seeking to highlight the bountiful nature of this stunning area, Exmoor National Park and Visit Exmoor are working in partnership, with further support from West Somerset Council, to launch Eat Exmoor.

Eat Exmoor is a comprehensive marketing project aimed at encouraging more visitors to come to the area to enjoy Exmoor’s unique and tasty produce and the landscape it comes from.

“With such an important role in the overall visitor experience, we felt it was time to bring together all the wonderful food and drink related produce, events and experiences that already exist in and around Exmoor and promote them under one umbrella,” said Jennette Baxter, Development Manager for Visit Exmoor.

Included in the initiatives will be a brand-new Eat Exmoor section on, incorporating listings as well as inspirational content ranging from food trails to local produce stories. It is also planned to produce an Eat Exmoor printed guide as well as run training and networking events to connect local suppliers with hospitality businesses. The project will be supported with additional PR, social media and a number of food-related events planned throughout 2018.

“Cafes, inns, pubs, hotels and restaurants that are truly making the most of the great local offering, as well as retailers and experience providers, will be encouraged to sign up so that we can market ourselves to a much wider audience,“ added Jennette. “We are delighted that we will be working in partnership with Exmoor National Park and with the support of West Somerset Council but we also need to come together as a tourism industry to support and promote our natural assets.”

Dan James, Sustainable Economy Manager at Exmoor National Park, commented: “The project aims to place the emphasis on food and drink that is grown and produced on Exmoor and inextricably linked in its production to the Exmoor landscape. This is part of the Exmoor story: farming sustains the landscape, the landscape sustains tourism and food sustains visitors!

“Already over £40m a year is spent by visitors to Greater Exmoor on food and drink and a Defra report has highlighted that local food and drink on Exmoor is an important element of the local tourism offer. Working collaboratively we aim to grow this market and further position Exmoor as a great food destination whilst supporting producers to continue to care for the iconic landscape of Exmoor.”

Visit Exmoor and the National Park will be joining local chefs and producers in the Exmoor Live marquee at Dunster Show on 18 August, where local businesses can find out more about Eat Exmoor and discuss their ideas.

PHOTO by Julia Amies-Green, who is part of Wild Exmoor with Claire Lynch. The project is a new and exciting series of unique and inventive short films, featuring exquisite al fresco cuisine in stunning locations across Exmoor.


The cream tea tradition flourished in the West Country following the tourism boom in the 1850s, aided by the opening of railways. Fitting therefore that the Victorian Lynton & Lynmouth Cliff Railway should be at the centre of a cream tea controversy.

The Cliff Top Café, perched 500ft above Lynmouth, is already famous for its amazing views and home baked cream tea scones almost as high as the cliffs themselves. But cream tea etiquette has been well and truly tested recently, with the launch of the Cliff Railway ‘Naughty Cream Tea’.

Café Manager, Jasmine Knowles, launched the ‘Naughty Cream Tea’ as a bit of fun to celebrate the provision of an alcohol licence at the Café but said that, “The twist on tradition has become an instant hit, the visitors seem to love it.”

The Naughty Cream Tea replaces the traditional pot of tea with a Prosecco, a locally Brewed FatBelly Ale or even wine or local cider and provides the perfect accompaniment to that long walk and the stunning views. With huge scones, local clotted cream and spoonfuls of jam, this new twist on the traditional is probably the Naughtiest Cream Tea in the West Country!

However, the Lynton & Lynmouth Cliff Railway believe that some traditions must remain; tea is still available and, whilst in Devon, you don’t cut your scones, simply break them apart with a gentle twist, dollop, don’t spread the clotted cream and always, always put the jam on top!


Following the success of roastery tours last year, Miles Tea & Coffee has decided to run some more on selected dates through the summer months in the historic Roastery building in Porlock. Miles has over 120 years’ experience in the tea and coffee industry and a preview behind the scenes is a must for any hot beverage lover!

Tours will last about an hour including coffee tasting, a free pack of coffee, a talk with Mitch, the  Head Roaster, and you will learn about the roasting process and the history of Miles.

Just imagine coffee beans flying through pipes above you, the roaster roaring and the aroma of freshly ground coffee.

Sam Burton, Marketing Manger, said, “Each participant will be provided with full production clothing and will be required to fill out paperwork before arrival to meet our SALSA quality requirements. Tours will be pre-book only as tours will be limited to 10 people and there will be a small charge of £7. Last year we had a waiting list of 20 people so be sure to book your place early.”

To book your place please email the tours are pre-book only and limited to small groups. Morning tours take place on 27 July, 31 August and 28 September.

Join the company for a #TastingTuesday this Summer, find out more online at in the news section.


North Devon’s biggest celebration of local food and drink is back and exhibitors are being urged to get in quick to secure their place at the event.

Online bookings are now being accepted for Foodfest 2017, which takes place on Sunday 22 October at Barnstaple Pannier Market and will feature over 100 local food and drink exhibitors.

Now in its tenth year, event organisers Barnstaple Town Centre Management and North Devon Council have seen the event increase in popularity and success since it first launched in 2008. With over 10,000 visitors, 100 exhibitors and top chefs from some of North Devon’s best local restaurants at Foodfest last year, the annual event is now a firm favourite in the foodie calendar.

Hannah Harrington from Barnstaple Town Centre Management, says: “This year’s event will be as busy and popular as ever, showcasing and celebrating the best of our local food and drink and will, as it always does, helping promote our area and support our suppliers, growers and traders.”

Executive Member for economic development, Councillor Pat Barker, says: “Foodfest is always a massive boost for the town’s economy, with thousands of visitors enjoying some of the best food and drink our wonderful district has to offer. Foodfest is a great opportunity for local food producers to showcase their business with a guaranteed audience of about 10,000 – get your applications in quick!”

The closing date for applications is Tuesday 1 August. Apply online at, email or call 01271 321049 for more information.


The 2017 prestigious South West Chef of the Year competition is open for applications. The highly anticipated culinary contest is the only one in the UK with the aim of finding the very best regional talent from not one but five categories including professional and young professional chefs, students and apprentices, junior cooks under 16 years and home cooks. The South West’s culinary reputation has long been lauded, shaped by its bountiful lands and coastline that create outstanding produce and in turn inspire an increasingly long list of home-grown, Michelin-starred chefs. The peninsula’s passion for delicious and sustainably sourced food and drink is recognised and nurtured by the South West Chef of the Year as it aims once again to find the region’s hottest talent.

Lead judge, Michael Caines MBE of Lympstone Manor, who has championed the competition since 2004, said: “South West Chef of the Year has always aimed to not only provide a springboard for the region’s emerging chefs but also to inspire home cooks of all ages and to help young people to make cooking a career choice. I have always said that the South West is home to some of the best food in the world but the industry always needs new blood and I invite all those with a passion for cooking, for wonderful ingredients and the produce we have in abundance here in the region to enter South West Chef of the Year. It’s an amazing opportunity to learn, to improve and be challenged.”

Michael added, “Exmoor has an amazing larder ranging from venison, lamb and beef from our North Devon cattle, all the way to seafood from the coastline. This produce enables us to produce high-quality dishes.”

Michael will be joined by an impressive list of judges from the region’s most esteemed venues, including Michael Wignall of Gidleigh Park and Chris and James Tanner of Barbican Kitchen and Kentish Hare. The judges will be looking for competitors who display the highest standards of cooking as well as flair and creativity. The competition is renowned for its mentorship of contestants, with those entering the final rounds receiving invaluable feedback in a supportive environment.

Entry to the first round of the competition opened on 1 June with four of the five categories now taking online applications until 31 July at Those interested in applying should devise and submit a two-course menu that includes the compulsory ingredients set for their category.

The Professional Chefs category includes those working as a sous chef, pastry chef or above. Menus submitted for this category should include saddle of lamb (on the bone) and pollack and mussels. ‘Young Professional Chefs’ entering the competition includes those working in any position up to and including junior sous chef and aged 19 to 24 years. Their compulsory ingredients are pork tenderloin and red mullet.

‘Student and Apprentice Chefs’ are those at college or in an apprenticeship and aged 16 to 19 years; their menus should include beef sirloin (untrimmed) and John Dory and clams or cockles. Finally, those entering the Home Cooks Class (those who have never worked or trained in the catering industry aged from 16 years) must create a menu that includes a main course of best end of lamb or sea bass and a dessert with fruits of the autumn (apples, pears, quince, berries).

Those selected by the judges to go through to the next round will be asked to recreate their menus at semi-finals and finals taking place in September and October.

Entry is via an online entry form available at by the deadline of Monday 31 July 2017.


Spring is in the air at Barnstaple Pannier Market with the return of Monday markets and an Easter eggstravaganza.

Monday markets make a return on Monday 3 April, offering even more opportunity to visit the town’s unique indoor market. With a wide variety of stalls, including fresh local produce, books, gifts, clothing, crafts and antiques, the market will be open six days a week from April until Christmas, with many Sunday events throughout the year.

On Saturday 15 April, the Easter bunny will be making a special visit to hand out mini chocolate eggs to our young visitors, and there will be an eggciting Easter Egg hunt around the market. Then, between 11am and 1pm, Borderline morris dancers will be performing and Dave Hendy will be doing magic around the market.

Executive Member for Economic Development, Councillor Pat Barker, says: “Spring has definitely sprung at the market with the return of Monday markets and the annual egg hunt.  Please do come along and support the market and enjoy the free family entertainment on Easter Saturday.”

Local ward member for Barnstaple (central town), Councillor Adam Bradford says, “I am delighted that there are now even more opportunities and reasons for us all to enjoy this lively and unique space. We are all looking forward to Easter!”

To keep up to date with the Pannier Market’s news and events, head over to Facebook and like their page:



Kentisbury Grange Hotel and The Coach House by Michael Caines took home two gold awards for Restaurant of The Year and Small Hotel of The Year at the 2016/17 South West Tourism Awards.

Over the last two years Kentisbury Grange Hotel and on-site restaurant, The Coach House by Michael Caines, have brought home eight gold awards in the county and regional awards.

In November 2016, the hotel and restaurant were awarded gold for Small Hotel of the Year and Restaurant of the Year in the Devon Tourism Awards for the second year in a row. The South West Tourism Awards in February saw the Devon businesses going head to head with the top businesses in the South West and winning gold in the same categories – also for the second year running.

Peter Farquhar, General Manager at Kentisbury Grange, said of the awards: “WOW – what can I say? We are lost for words. To have won gold again this year, with so many other outstanding businesses entering the awards, is incredible. I’m so very proud of the outstanding team we have here – without them, we wouldn’t be where we are today.”

The team at Kentisbury Grange and The Coach House by Michael Caines are looking forward to the year ahead and have recently welcomed a new Head Chef, James Mason, to the helm. James also has an award or two under his belt, including South West Young Professional Chef of the Year 2015.

Michael Caines said: “We are absolutely delighted that our hard work and investment has been recognised through such prestigious awards. The two gold medals are a great tribute to the hard work of our talented teams lead by Martin Robinson and Tom Hine who was recently replaced by Head Chef James Mason.”

Foodies are eagerly awaiting the launch of Michael Caines’ first country house hotel and restaurant, Lympstone Manor, opening on 3 April 2017. Located between Exeter and Exmouth, the Georgian mansion will be transformed into a 21 bedroom hotel and 60 seat fine dining restaurant.