Winning a Silver Award at the 2012 South West Flavour Awards this month is a huge achievement for Exmoor’s highest restaurant The Culbone, which has been operating for just over a year. Judges from the awards were looking for commitment to local and regional sourcing, providing fresh, traceable products and excellence in customer service. The Culbone has built up a loyal customer base by offering all of these qualities in a stylish and welcoming restaurant in the fabulous surroundings of Exmoor National Park.
Formerly part of the Taste of the West Awards, the increasing popularity of the hospitality and retail award categories over recent years led to the decision to launch a dedicated South West Flavour Awards programme to celebrate quality and provenance within these particular industries.
General Manager Mark Sanders is delighted with the award. “This is great recognition for all the hard work that the team have put in and we are really proud that our local staff are developing their careers here. We have excellent support from Exmoor producers and we source the best produce from local & regional suppliers. We start work on our community garden and allotment soon.”
Perched high up on the moors between Lynmouth and Porlock in West Somerset, The Culbone’s enviable location is a great backdrop for the restaurant’s high quality meals. Executive Chef Jack Scarterfield is passionate about local food. A Somerset boy, he has lived and worked in the UK and Thailand before coming home. “The countryside inspires me. The quality of the produce is really amazing here and I believe the cattle are amongst the best in the country. I am very proud to have won this award.”
Steaks are a particular highlight at The Culbone. The beef comes from Big Red Cow, a Ruby Red Devon herd, bursting with flavour and farmed nearby at the National Trust Holnicote Estate. A tour of the farm and a master class on how to prepare and cook beef is included in The Culbone’s Exmoor Food Safaris starting this autumn and based in their new Cookery School. A great line-up of courses is on offer in the Cookery School, as well as the very popular Chef’s Table; a private dining experience for 8 where guests can watch and learn as Jack prepares a delicious twist on the dinner party theme.
The Culbone also has five relaxing and comfortable rooms for overnight guests who want to linger over the food and explore the Exmoor area.
Mark Sanders comments “This award will help to convey our quality and values to our customers: we are totally committed to serving the very best regional produce and being a vibrant part of the local community.”