Tag: chefs

Date for your diary: 10 Chefs – 10 Courses

The Exmoor Food Fest turns 10 in February 2025, and we’ll be marking the start of the 100-day-countdown with an exclusive dinner at the beautiful and recently refurbished Croydon Hall near Minehead.

There are only a limited number of tickets left, so better be quick to avoid missing out on what’s going to be a truly unique event.

Tuesday, 15 October 2024
7pm for 7.30pm

Tickets: £75.00

10 outstanding local chefs are going to vow our guests with 10 amazing courses throughout a very special evening.

Chefs confirmed so far:

  • Miguel Tenreiro (Porlock Weir Hotel)
  • Ellis Pannell (Pyne Arms)
  • Luke Nunn (Podshavers Barn)
  • Joe Roach (Farmers Arms Combe Florey)
  • Olivier Certain (Bittescombe Inn)
  • Sophie Rogers (Bicknoller Inn)
  • Jack (The Swan, Bampton)

We are excited to also showcase one of the students from West Somerset College, Lucy Bowden, who took part in the launch of the very first Exmoor Food Fest in 2014 and now runs her own in kitchen at a venue in Cornwall.

It has just been confirmed that students from Foxes Hotel will be joining us as well – they are in charge of the pre-dessert and they will also assist with Front of House!

There are only a couple of tables left. Get your tickets here:

Tickets

One Night. Four Chefs. A Taste of Exmoor.

Only 2 days to go!!!!

Award winning chefs from the Exmoor region are joining The Castle’s head chef on 28 January in Taunton to prepare a mouthwatering Taste of Exmoor menu.  Tickets are limited, so early booking is very advisable:

Canapés & Fizz
Hospitality Students
(The Combe, West Somerset College, Minehead)

Starter
Olivier Certain (Clavelshay Barn, North Petherton)
Pays d’Oc, Laurent Miquel, Père et Fils, Grenache-Syrah

Slow Roasted Belly of Little Oak Farm Pork, Black Pudding & Quail Scotch Egg, Apple and Cider

Fish Course
Mark Dodson (Mason Arms, Knowstone)

Pan Fried Scallop with a Thai Style Salad, Rice Wine Dressing

Main Course
Liam Finnegan (The Castle Hotel, Taunton)
McHenry Hohnen, Shiraz, Margaret River, Western Australia

Roast Exmoor Venison Loin, Faggot, Red Cabbage,
Jerusalem Artichoke and Wild Mushrooms

 Dessert
Paul & Donna Berry (The Swan, Bampton)

Lemon Cheesecake with Exmoor Wolf Gin, Tonic and Thyme Sorbet

Petit Fours and Breads
The Castle Hotel

Four course dinner:  £75.00 per person
(including a glass of fizz & 2 glasses of wine)

BOOK NOW

Award winning Exmoor-based chefs are joining The Castle’s head chef Liam Finnegan to cook up a Taste of Exmoor menu as the launch of the 2016 Exmoor Food Fest which takes place all over Exmoor in February.

The Chefs:
Mark Dodson
Mark and his wife Sarah took over the The Mason Arms in Knowstone in June 2005. In July 2006, the restaurant was awarded a Michelin star which they still hold. Since then, Mark and his team have gone from strength to strength, receiving many awards and accolades, including Michelin Pub of the Year 2010.
Prior to moving to Exmoor, Mark spent twelve years as Head Chef of Michel Roux’s Waterside Inn in Bray.
Paul and Donna Berry
There aren’t many awards Paul and Donna haven’t won for their historic pub “The Swan” in Bampton.  Best Trencherman’s Pub of the Year 2016, Visit Devon Pub of the Year Gold Award, and AA Gold Star Award are amongst the most recent accolades, recognising Paul’s and Donna’s passion for food and the use of local, seasonal produce.

Liam Finnegan
Liam Finnegan, who has been head chef at The Castle Hotel in Taunton for three years, grew up in Carlingford, Co Louth in Ireland from where he still sources their famous oysters. However, whenever possible, he uses local suppliers.

Liam’s career path took him through some fantastic restaurants such as The George Hotel on the Isle of White, The Bath Priory and Gidleigh Park where he worked for Micheal Cains, and The Nuremore Hotel (Ray McArdle). When asked about awards Liam counters that a full restaurant and happy customers are more important. “Of course accolades are brilliant, but anything we get, we receive and share as a team.”

Olivier Certain
Marseille-born Olivier moved to Somerset in 1998 following his Michelin star training in La Bonne Etape Chateau Arnoux and Les Roches in Le Lavandou.  In 2006 he joined Woods in Dulverton as head chef where he achieved 2 rosettes and the accolade of Somerset Dining Pub of the Year 2008, 2010 and 2011. In 2009 in reached the finals of the South West Chef of the Year competition.

Olivier now heads the kitchen at Clavelshay Barn in North Petherton.

The Students
The Year 13 hospitality students from train at West Somerset College, Minehead under Chef Lecturers Paul Ruttledge (a former British Master Chef) and Werner Hartholt.

Exmoor Food Fest 2015

Here is a quick overview of what the first Exmoor Food Fest has to offer!  We are still working on the final touches – fingers crossed we’ll be able to give you a full list of participating restaurants and events across Exmoor by the end of this week.

1

2

New Chef at Kentisbury Grange: Jean-Marc Zanetti

Jean-Marc-3Jean-Marc Zanetti brings the huge experience of his highly successful culinary career to the Coach House Restaurant at Kentisbury Grange.

I believe good food should consist of the best and freshest local and regional produce.

I believe good food should consist of the best and freshest local and regional produce.

Born in France, Jean-Marc has harboured a passion for fine food from an early age, a passion that led him to his calling as a chef and to eventually sharpening his skills in some of the most renowned kitchens in Europe, including several Michelin starred restaurants in Burgundy and the south of France.

Jean-Marc spent over 10 years working alongside Michael Caines MBE and was chef de partie at Gidleigh Park when the famous restaurant won its second Michelin star.

Most recently he worked at the celebrated ABode restaurant Canterbury in the Executive Chef role before moving to Devon to head up the team at the Coach House Restaurant.

North Devon’s wonderful local produce is at the heart of Jean-Marc’s dishes and his keen interest in the environment means he believes in sourcing produce from the suppliers in the close proximity Kentisbury Grange – crab from Lundy Island or duck and beef from the farm next door – ensuring the lowest number of “food miles” possible.

This low impact approach not only helps to reduce our carbon footprint but also ensures the freshest ingredients and the best tasting dishes. Indeed, Jean-Marc champions the region’s produce and has established close links with local specialists to secure the supply of the finest seasonal ingredients.

Jean-Marc-2

Exmoor Club members receive a 10% discount on all food and drink.