Food & Drink

Curry chefs from East Devon, Exeter and Teignbridge were on sizzling form when they participated in the Curry Chef of the Year 2015 competition, which took place on Tuesday 17 February at the @34 Restaurant at Exeter College.

East Devon’s representative, the Star of India in Ottery St Mary, achieved third prize overall and was singled out by Indian cookery expert and star of ITV’s Food Glorious Food, Bini Ludlow, who praised the restaurant’s Paneer Aloo, saying it was one of the best she had ever tasted. It was the Star of India’s first time participating in the competition, so...

Bella Italia, the family-friendly Italian restaurant, has placed the future of its kids menu in the hands of some of the country’s toughest customers – children aged from three to 11.

With an established reputation for family-friendly service (that’s official as Mumsnet has awarded Bella for the development of its family-focused dining with an Innovation Award!), Bella decided to go a step further and allow boys and girls to rip up the rulebook and rebuild the way in which its restaurants cater for their younger customers.

Throughout the project, which spanned over a year,...

Allergy Aware Kitchen is holding its “Food Allergy Awareness & EU Food Allergen Law” training course at Colliton Barton Training Centre, in Honiton near Exeter, on Thursday 12th March in order to help local businesses in Devon meet the new government legislation.

Allergy Aware Kitchen is the number one food allergy training provider and is the only food allergy training course to be supported by Allergy UK, the largest allergy charity in the UK.

The Food Information Regulations EU1169/2011 came into force on the 13th December 2014. The new law applies to all types of...

First Great Western and award-winning seafood chef and restauranteur, Mitch Tonks, have today launched an all new lunch and dinner menu for the UK’s only daily fine dining rail service, the Pullman - available on ten services daily.

Mitch has created the menu using locally sourced produce, building on First Great Western’s 50:15 pledge to source products from near the railway line.

This includes fish from Mitch’s local Brixham market, burrata from Laverstoke Farms, fillet steak from Somerset, scallops from Devon, Westcountry cheese and Somerset quince jelly. The wines –...