Food & Drink

Indie restaurant Rusty Pig has been awarded gold in the latest round of the Taste of the West Awards.

The popular eaterie in Yonder Street received the accolade in the Restaurant category of the awards.

Rusty Pig founder, chef Robin Rea said: “We were quite a late entry into this year’s awards schedule, and the whole team is thrilled that we have been judged worthy of a gold.

“When the news came through, I was at the Folk Festival in Sidmouth where Rusty Pig was the main caterer on the Ham for the first time. I just had to enjoy a glass of Rusty Pig fizz to...

Due to the adverse weather conditions that are forecast over the next few days, in the interests of health and safety, East Devon District Council has reluctantly taken the decision to postpone Honiton Gate to Plate

After taking advice from the Met Office and the emergency services, we have decided, with heavy hearts, to postpone the Honiton Gate to Plate event this coming Saturday 10 August.

The event was due to be held along the High Street in the town with around 50 food, drink and craft producers setting up gazebos and tents to cover their stalls from early Saturday...

One of the boldest business decisions that a new entrepreneur has to make is to open a restaurant. Compared to other types of business, having a restaurant is more difficult to operate because of its unusual demands from different clients and the pressure to survive the competition.

As the owner, a huge responsibility is on your shoulders. Part of your job is to make several tough decisions that can affect your overall business. You also have to consider the reality that there will be a time when you will make a mistake. Despite that, you need to persevere. What is essential is for...

Winners of Britain’s prestigious National Fish and Chip Shop Awards 2019, it’s no secret that Krispies in Exmouth is a destination fish and chip shop, attracting customers well beyond a fish and chips shop’s usual radius. Run by husband and wife duo and a cherished crew, Tim and Kelly Barnes have worked frier by frier for nearly 19 years, honing down their skill in cooking the nation’s favourite takeaway dish to perfection.

Running a business with a model that specialises in serving one type of vegetable cooked in one way is a bold move and needs utter self-confidence and...