Ethical Devonshire farmers Wild Beef have been featured in a series of mini documentaries celebrating home-grown British ingredients; just one of a handful of producers featured for raising the bar in their industry and for creating food according to their ethos; ‘Food as Nature Intended.’
The series ‘On the Road to Thoughtful Eating’ is the latest food initiative by Hemsley + Hemsley, the London-based sisters renowned for turning healthy food into an art. The documentaries are currently available on the Hemsley + Hemsley website and YouTube.
With the forecast set for more warm weather over the next few weeks, it's still the perfect time to enjoy eating fresh, delicious dishes outside. Add a splash of South Devon Chilli Farm's new Cold Pressed Rapeseed Chilli Oil, which has been made with rapeseed oil from the award-winning Bell & Loxton, to give your food a spicy, tasty new twist. South Devon Chilli Farm's Cold Pressed Rapeseed Chilli Oil, which comes in an elegant 250ml glass bottle, is currently available both online at www.sdcf.co.uk and in a wide range of deli's and independent stores (RRP £4.65). A blend of South...
In a year when British farming has received phenomenal backing from consumers, the NFU is urging the public to help turn around a decline in self-sufficiency that means the UK produces just 62 per cent of its own food.
Starkly, our current self-sufficiency rate means that today, August 14, is the day when British food supplies would run out if all the food produced in Britain in a year was stored and eaten from January 1. The NFU is determined to reverse this trend and is launching a Charter looking for the public, politicians and food industry to sign, pledging their support....
The latest craze to take the country by storm is cooking fabulous fresh fish in a wood-fired oven. It is the perfect way to create delicious, healthy and locally sourced dishes which will impress all.
David and Holly at Manna from Devon Cooking School count themselves extremely lucky to be only a stone's throw away from Brixham, one of the most important fishing ports in Europe and the UK's largest fish market. This gives them access to a wide selection of the best fish in the country.
They run a number of ‘Fabulous Fish’ classes throughout the year (7 September; 12 and 16...
To celebrate the summer holidays, Princesshay Square has been transformed into Princesshay green. Every Monday in August a turfed area and outdoor games for families and visitors will be in place for all to enjoy.
Wayne Pearce, Princesshay Centre Director said, “We’ve had a great summer this year so far and we think that is worth celebrating! All 13 of the great restaurants and cafes in Princesshay have joined in with summer dining discounts and visitors can enjoy the sunshine (hopefully), play giant jenga, connect4 and noughts and crosses or take a seat in the giant deck in...
I am genuinely worried about GMOs (Genetically Modified Organisms) and the effects they are having on our health, nature, the environment and to be honest our planet, so I have embarked upon a little journey to help an amazing team to get pledges for this movie SANTO 7. 13. 15
Rob Everest, the creator, introduces the film in such a compelling way and I can personally identify with what he says. If you would like to see this too here is the link:
We are really pleased to announce Shillingford Organics has been shortlisted for the next stage of judging in the Soil Association 'Box Scheme' Awards 2013.
We really hope to give you some good news when the final results have been announced.
The godfather of modern cooking, Marco Pierre White, popped in to his new Exeter restaurant where he entertained guests during its official opening.
Located in Clyst Honiton the new restaurant is called Marco’s New York Italian and is the latest eaterie to be opened by the Godfather of modern cooking and original ‘enfant terrible’!
While there guests were treated to glasses of bubbly followed by a three-course meal that featured dishes from the chef's new menu. They also chatted to the 'Hell’s Kitchen' star who mingled with his guests as they soaked up the...
Bridget's Advice: Keep food simple and nutritious but most of all use Organic Ingredients:
Slice and fry onions in a mixture of extra virgin oil and butter, add garlic (I use a whole green garlic) chop various coloured courgettes and add to the onions/garlic, near the end of cooking time add some freshly chopped basil, season and serve.
Head Chef Franck Favereaux celebrates his homeland's Bastille Day with a special long weekend of French cuisine in Otternton Mill restaurant.
A lunchtime menu will be running featuring a variety of typical French dishes prepared by Franck and his team. Lunchtime service runs from 11.45am to 3pm. You can book a table by calling 01395 567041.
Prices vary depending on the dish.
"Franck has been our Head Chef since February 2012. Many of you will remember Franck from his days as proprietor of the highly acclaimed The Seafood Restaurant in Exmouth, which he ran for 10...
