We are running a small photo competition from 29 November 2014 till 15 January 2015.
Post your photos of meals you enjoy over the next few weeks in Exmoor restaurants and pubs in this group. We will publish them on our Facebook pages Exmoor4all and Exmoor Food Fest.
The winner will receive a ticket for two for the VIP launch of the Exmoor Food Fest on 28 January 2015 atThe Combe in Minehead.
Jean-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.
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.
Exmoor Club members receive a 10% discount on all food and drink.
Pips Fish (www.PipsFish.co.uk) a brand new fish & chip restaurant from the team behind award-winning The Culbone, opens its doors just in time for the summer season in Minehead on Thursday 11 July. This exciting new 36 seat licensed restaurant and takeaway at 35, The Avenue fulfils a long-held dream of Executive Head Chef Jack Scarterfield who is determined to share his passion for fresh and sustainable sea food.
“The seafood available in the South west is excellent,” says Scarterfield, a Somerset lad whose experience in London and Thailand and famous restaurant group Fishworks has already stood him in good stead during themed Seafood Nights and Cookery master- classes at The Culbone. “We have done our research and will be able to offer a great choice of top quality fresh fish all from sustainable and responsible sources. Our Bass and Bream are farmed locally from the sea to the plate in hours, succulent Scallops come from Lyme Bay, and fresh Squid, Sole, Pollack, Whiting, Mullet and John Dory (to name but a few) come from the Brixham day boats. Cod and Haddock will arrive from Norway – the only MSC approved sustainable fishing grounds at the moment. And our smoked fish (salmon, haddock, sprats and eels) is to be cured and smoked by Jacqui of local company El Pescadero.”
All the battered takeaway fish will be coated in Jack’s Exmoor Ale batter and fried in a flavoursome oil which can be enjoyed by all. The Team carried out an extensive local survey to ask whether Pips Fish should use oil or beef dripping and the response was overwhelmingly in favour of the oil.
Listening to their customers is something that The Culbone team do very well and has already contributed to the success of Exmoor’s highest restaurant with rooms. “Very early on we created Pips Club at The Culbone to encourage local people to get involved with the business,” says General Manager Mark Sanders. “We now have over 1,200 members and their suggestions have been invaluable to us. In return we make sure that they get to hear first about our very best special offers and new ventures.”
Mark is committed to keeping it local and Pips Fish will be supporting the RNLI service and the essential work they do by donating 10p from every purchase of local fish to the Minehead station. They will also be supporting Minehead Cricket Club and Bowling Club with annual sponsorship. A new team of talented young people from Minehead and Watchet are being trained up to staff the premises.
The restaurant site has been completely refurbished and a new skylight added which will provide a light and airy interior. The décor has been influenced by the clean blue and white designs of the Brixham Fish market which sells some of the finest fish in the UK. There are 36 seats inside and 32 outside where those ordering from the takeaway service are welcome to use. The restaurant and takeaway will be open from 9 July onwards Tuesdays to Saturdays 12 noon – 10pm and on Sundays 12 noon to 5pm.
Pips Fish, 35 The Avenue, Minehead, TA24 5AY www.pipsfish.com 01643 708353 (Taking bookings from 24th June)
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