Michelin-Starred Àclèaf Debuts 7-Course Tasting Menu

Àclèaf, the MICHELIN-starred restaurant located within historic Boringdon Hall Hotel in Devon, is excited to introduce its latest culinary innovation: a 7-course tasting menu curated by Head Chef Scott Paton, which will also include an optional sparkling wine pairing with each course.

The new tasting menu acts as an evolution of Àclèaf's core four-course format, which remains central to the restaurant's identity since its inception, as the team felt that three courses were too brief to convey their full expression of hospitality, and this new extended menu allows guests to experience a broader showcase of Paton's MICHELIN-starred cooking.  

Since being awarded its first MICHELIN Star in 2023, a distinction Àclèaf has retained each year, the restaurant has quickly become a cornerstone of the Southwest's fine dining scene. Paton has also recently been nominated for Best Chef at the Food Lifestyle Awards, further cementing his reputation as one of the UK's most thoughtful culinary voices.

Head Chef Scott Paton shared his inspiration behind the menu, telling That's Food and Drink: “At Àclèaf, we've dedicated ourselves to heritage flavours, presented with a restrained, sympathetic style. 

"This new tasting menu is the next evolution of that journey. We invite guests to experience a true expression of time and place, through world-class ingredients, hyper-seasonal produce, and our enduring ethos: truth with elegance.”

Set in the intimate, atmospheric setting of a 16th-century manor, Àclèaf's new tasting menu is a carefully curated journey through British provenance, with global technique and sparkling pairings designed to elevate each course. Wines are hand-selected from leading sparkling regions, such as Champagne, Kent, and Rías Baixas—bringing an added dimension to the experience.

Sample Pairing Menu:

SNACKS – paired with Blanc de Blancs, Kent

CAVIAR, tuna, sesame – paired wth Albariño Espumoso, Rías Baixas

TURBOT, green chilli, yuzu – paired with “Grains de Celles”, Champagne

QUAIL chantrelle, alb – paired with Brut, Kent

HIGHLAND WAGYU, perigordeux – paired with Blanc de Noirs, Kent

PEACH crème fraîche, raspberry – paired with Junmai Ginjo, Akashi

CHOCOLATE Nicolas Berger, pistachio – paired with 'Le Terroir', Champagne

Pricing: £180 per person (whole table only) + optional wine pairing additional £120 per person

Optional cheese course: £20 per person.  * Please note this tasting menu is not available for additional dietary requirements. 

Take Àclèaf Home  For those inspired by the experience, The Àclèaf Book offers the chance to continue the journey beyond the table. Featuring recipes, creative insight, and the story behind the restaurant's evolution—from early concept to MICHELIN-starred kitchen—it invites readers into Àclèaf's world. Whether as a personal keepsake or gift for a fellow food lover, it's a beautifully crafted tribute to the people, produce, and philosophy behind every dish.

Reservations for Àclèaf and Boringdon Hall: 01752 344455 or via Àclèaf.com or boringdonhall.co.uk

Stig's Cider? Sandford Orchards Launches Ben's Cider, at the First Ever Bristol Cider Week, in Collaboration With Ben Collins

Sandford Orchards is launching a new Vintage Straw Pressed Fine Cider (ABV 6.8%) created in collaboration with Ben Collins, formerly known as The Stig. 

The cider will be launched on 30th July at the inaugural Bristol Cider Week and will be available in 750ml bottles RRP £14.50 from www.sandfordorchards.co.uk and other retail outlets.

Barny Butterfield, founder of Sandford Orchards, told That's Food and Drink: “Not many people know that there is a very different side to the racing driver who was once The Stig on Top Gear and a stunt driver for James Bond. 

"He's also now a farmer in Devon who wants to grow apples and make fantastic, truly authentic cider. We have been working with him on that journey and Straw Pressed is the result of our first collaboration.”

Using a centuries-old, single screw, Devon straw press, Ben and Barny hand-pressed apples from an ancient orchard at Prowse Farm, which contains a unique collection of cider varieties. 

The result of their labours is a spectacular cider with a burgundy hue and notes of grapefruit and melon running through a classic Devonian bittersweet farmhouse blend. 

It's a fine cider with truly extraordinary lineage, born in the nineteenth century. Slowly fermented and naturally bright and unfiltered, a whisper of yeast may remain as a final reminder: this is living history in a bottle.

Ben's Cider will be launched at the first ever Bristol Cider Week, the Oktoberfest of cider that aims to firmly establish Bristol as the undisputed 'Cider Capital of the World'. 

Running from 25th July until 3rd August there will be parties, tastings, dinners, talks and workshops alongside a city-wide Cider Trail and a city centre block party hosted by Cider City. There will be two opportunities to meet Sandford Orchards and Ben and be the first to taste the new cider as well as a diverse selection of Sandford Orchards' craft ciders, all made with fresh juice from British cider apples. 

Join Sandford Orchards and Ben at 5pm on 30th July at  The Apple (unticketed event) or at 7pm at The Steam Crane (admission by tickets available here from eventbrite.co.uk).

Ben adds: ”My early years were spent on a farm in Devon and I have always had a dream to return to that life. It has been immensely rewarding to tap into Barny's vast experience to help me to create my own cider orchard and to make my very first cider. 

"Traditional English cider making is a rare process that touches your soul through every sense. Barny shares my passion for doing things “right” and I'm delighted to be working with one of the best cider makers in the country. We are both looking forward to slaking the thirsty with our first batch of this straw-pressed special.”

Barny finishes: “It is always a pleasure to collaborate on a new cider. It is always enlightening to bring a new perspective and distinctive skill set to the mix and we've been inspired to seek out more opportunities like this going forward so watch this space.”

Sandford Orchards X Ben's Cider (ABV 6.8%) 2024 Vintage Straw Pressed Fine Cider will be available in 750ml bottles from www.sandfordorchards.co.uk and other retail outlets RRP £14.50. It will also be available to the trade in 30 litre kegs.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk/cider-awards or follow Sandford Orchards on Twitter, Facebook and Instagram. 

For more information about Ben Collins please visit www.bencollins.com. 

For more information about Bristol Cider Week please visit www.bristolciderweek.co.uk.

Voyager Coffee Single Origin Subscriptions Perfect for Father's Day

Voyager Coffee hand roast sustainably sourced coffee from around the world in small batches on the edge of beautiful, wild Dartmoor. 

Their Single Origin Subscription takes you on a journey through diverse coffees, each with its own unique character. 

Every month, Voyager carefully selects a new single origin coffee to deliver to your door, offering an exciting and varied tasting experience. 

From bright and fruity to rich and indulgent, each delivery showcases a different origin, process and varietal. Simply choose how much coffee you would like to receive each month, and if you need it to be ground, select your preferred brew method. Voyager will do the rest.

For more information, visit www.voyagercoffee.co.uk. 

Devon's Voyager Coffee Introduces New Single Origin: Sitio São Lourenço

Voyager Coffee, Devon's leading specialty roaster, has announced its latest single origin release: Sitio São Lourenço, a Brazilian coffee from the southern region of Minas Gerais. Grown by fifth-generation producer Antônio Afonso de Oliveira, this delicious coffee brings a smooth, full-bodied cup with rich tasting notes of baker's chocolate, walnut, and stewed plum.

Sourced from Santana da Vargem, famed for its lush valleys, rich soil, and ideal coffee-growing conditions, this single origin showcases a creamy body, mellow acidity and slight sweetness. The gentle roasting helps maintain its balanced profile, ensuring it works beautifully for both espresso and filter.

Antônio farms using sustainable, regenerative practices, and is a founding member of Coopasv, a small cooperative dedicated to supporting local producers with fair pricing, shared infrastructure and agronomic support. Antônio describes his coffee simply, “I drink it and I think it's a sweet, clean coffee -the best coffee in the world for me. It's a product of my work, my family's work, and our history.”

In September 2024, Voyager's Head Roaster, Gabriel Fill, visited Sitio São Lourenço with export partner Volcafe. There, he met Antônio and witnessed the resilience behind the cup: following a devastating frost in 2021, Antônio lost a significant portion of his crop and turned to honey production to sustain the farm while replanting new coffee trees. Coopasv stepped in with seedlings, logistical support, and market access - a testament to the strength of community-based sourcing.

Gabriel comments, “Meeting Antônio and seeing firsthand how a small farm like his survives and thrives was incredibly humbling and reinforced the importance of seeing the producers behind every bean. This coffee is not only delicious, it's a story of perseverance and partnership. Sitio São Lourenço represents the kind of meaningful relationship we aim to build with every origin we work with.Behind every cup is a family, a farm, and a community working tirelessly to bring us the coffee we love.”

Voyager's Sitio São Lourenço is available now at voyagercoffee.co.uk, in three sizes (227g, £10.50 / 500g, £21.00 / 1kg, £35.00). It's suitable for all brewing methods, including filter, stovetop, domestic espresso, cafetiere, and AeroPress.

Voyager Coffee Launches Mocha Easter Egg and Coffee Gift for Easter

Perfect for all coffee lovers and chocolate lovers alike, this indulgent egg is rich and smooth, perfectly balanced with subtle coffee notes that enhance the chocolate's deep, natural sweetness. 

To make the Mocha Chocolate 40% Easter Egg, Barbers first source cocoa beans from the Peruvian Amazon, before pairing them with Peruvian coffee beans, sourced by Voyager. 

Voyager roasts the coffee beans to highlight their natural chocolate notes, adding depth and character to Barbers' mocha chocolate.

Voyager's Road Trip blend is a fruity, full-bodied coffee with berry acidity, dark chocolate and a caramel finish. A unique blend of three exceptional South & Central American coffees with the core Brazilian component from the award-winning Daterra Estate, renowned for their pioneering sustainable farming.

Voyager Coffee hand roasts sustainably sourced coffee from around the world in small batches, on the edge of beautiful, wild Dartmoor. To find out more, visit www.voyagercoffee.co.uk.

Barbers Bean to Bar is about good food that is good for the planet, minimising waste by using different processes to make their range of chocolate bars, cocoa teas and hot chocolates. Barbers let the cocoa speak for itself, low roasting the cocoa beans to keep all the natural flavours. To find out more, visit www.barberscocoa.co.uk. 

Food Lifestyle Awards 2024: Independent South West Food, Drink and Lifestyle Businesses Reign

The South West's most incredible and truly authentic independent food, drink and lifestyle businesses were honoured at the Food Lifestyle Awards 2024, which took place on Monday September 30 at Nancarrow Farm in Cornwall. 

Hosted by Food Lifestyle magazine, the awards were the culmination of many thousands of votes cast across 10 new award categories. 

Championing independence and high quality over chain restaurants and pubs and identikit experiences which can be found across the UK, Food Lifestyle Awards shine a light on the outstanding experiences that the South West has to offer. Here's who won:

Chef of the Year – sponsored by Knightor Winery

Winner: Adam Handling, The Ugly Butterfly, Carbis Bay

Finalists:

Cass Titcombe, Brassica Restaurant

Connor Reed, River Cottage

Elly Wentworth, The Angel of Dartmouth

Paul Ainsworth, Paul Ainsworth at No6

Restaurant of the Year – sponsored by Trencherman's Guide

Winner: The Angel of Dartmouth

Finalists:

Appleton's Bar & Restaurant, Fowey

Bristol Lido, Bristol

Restaurant Mine, Falmouth

Root, Wells

Pub of the Year – sponsored by Thatchers

Winner: The Queen's Arms, Corton Denham

Finalists: 

Harbour Inn, Porthleven

The Cotley Inn, Chard

The Tartan Fox, Newquay

The Tolcarne Inn, Newlyn

Hotel of the Year – sponsored by Trevethan Distillery

Winner: The Old Bell Hotel, Malmesbury

Finalists:

Bedruthan, Mawgan Porth

Homewood, Bath

The Greenbank Hotel, Falmouth

The Pig at Harlyn Bay, Padstow

Casual Dining Experience – sponsored by Trewithen Dairy

Winner: Darts Farm, Topsham

Finalists

FARA, Glastonbury

Sacred Grounds, Exeter

Situ, Penryn

St Eia, St Ives

Exceptional Spa Experience – sponsored by South West 660

Winner: Gaia Spa, Boringdon Hall, Plymouth

Finalists:

Chewton Glen, New Forest

Gara Rock, Salcombe

Scarlet, Mawgan Porth

The Headland, Newquay

Cool place to stay – sponsored by Bramley

Winner: Star & Garter, Falmouth

Finalists:

Atlanta Trevone, Padstow

Durslade Farmhouse, Bruton

The Collective at Woolsery, north Devon

Wildcomfort, Dartmouth

Drink Brand of the Year – sponsored by Indy Coffee Guide

Winner: Yallah Coffee, Cornwall

Finalists

Girls Who Grind, Warminster

Loveday Distilling, Cornwall

Somerset Cider Brandy, Somerset

Trevethan Distillery, Cornwall

Food Brand of the Year – sponsored by Indy Coffee Guide

Winner: St. Ewe

Finalists:

Black Bee Honey

Cornish Sea Salt

Cut to the Smoke

Granny Gothards

Outstanding Retail Experience – sponsored by Ellis Wines

Winner: Durslade Farm Shop, Bruton

Finalists:

Botanica Studio, Bath

Nkuku, Harbertonford, Devon

Rise Market & Bakery, Bridport, Somerset

Sunshine & Snow, Bideford, Devon

Speaking about the awards Food Lifestyle magazine editor, Jo Rees, said: 'This year's Awards were a veritable who's who of the outstanding businesses from Cornwall to the Cotswolds and showcase just how sophisticated the South West has become. 

'This region rivals any in the UK for cool places to stay, eat, visit and shop but has its own particular flavour that everyone who has experienced it will recognise. 

"We host the awards each year to honour the community of independent businesses, suppliers, growers, makers and creatives and everyone who relies on those industries.'

The celebratory supper and awards ceremony at Nancarrow featured a feast cooked by the Nancarrow team led by head chef Jack Bristow. It included dishes such as ricotta ravioli with heritage tomato, lovage and Old Winchester, and grilled hispi cabbage with lamb-fat crumb, Cornish seaweed and shallot. Wines were supplied by Ellis Wines, aperitifs were provided by Thatchers and Trevethan Distillery, and the meal ended with speciality caffeination from Yallah Coffee. 

The Food Lifestyle Awards 2024 were supported by Bramley, Churchill, Darts Farm, Ellis Wines, Knightor Winery, South West 660, Thatchers, Trevethan Distillery and Trewithen Dairy.

That's Food and Drink offers our hearty congratulations to everyone involved.

Taste of the West Country: Delicious Recipes to Try at Home

The West Country, known for its stunning landscapes and rich culinary heritage, offers a treasure trove of delicious recipes that capture the essence of this beautiful region. 

From hearty pasties to creamy scones, the flavours of Devon, Cornwall, Somerset, and Dorset are sure to delight. 

Here are some traditional recipes that you can easily recreate at home.

1. Cornish Pasty

A true icon of Cornish cuisine, the Cornish pasty is a savoury pastry filled with meat and vegetables. Traditionally, it was a portable meal for miners and farmers.

Ingredients:

500g shortcrust pastry

350g beef skirt, diced

1 large potato, peeled and diced

1 onion, finely chopped

1 small swede (rutabaga), peeled and diced

Salt and pepper to taste

1 egg, beaten (for glazing)

Instructions:

Preheat your oven to 200°C (180°C fan, gas mark 6).

Roll out the pastry and cut into four 20cm circles.

In a bowl, mix the beef, potato, onion, and swede. Season well with salt and pepper.

Divide the mixture evenly among the pastry circles, placing it on one side of each circle.

Fold the pastry over to create a semi-circle and crimp the edges to seal.

Place the pasties on a baking tray and brush with beaten egg.

Bake for 45-50 minutes until golden brown. Serve hot or cold.

2. Devonshire Cream Tea

A quintessential Devonshire treat, the cream tea features freshly baked scones served with clotted cream and jam.

Ingredients for Scones:

225g self-raising flour

1 tsp baking powder

50g butter, cold and cubed

25g caster sugar

150ml milk

1 egg, beaten (for glazing)

Instructions:

Preheat your oven to 220°C (200°C fan, gas mark 7). Line a baking tray with parchment paper.

In a bowl, mix the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the sugar, then gradually add the milk to form a soft dough.

Turn the dough onto a floured surface and gently knead. Roll out to a thickness of 2cm and cut into rounds with a 5cm cutter.

Place the scones on the baking tray, brush with beaten egg, and bake for 12-15 minutes until well risen and golden.

Serve warm with clotted cream and strawberry jam.

3. Somerset Cider Chicken

Somerset is renowned for its cider, and this dish beautifully combines the local beverage with tender chicken.

Ingredients:

4 chicken breasts

2 tbsp plain flour

Salt and pepper to taste

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

250ml dry Somerset cider

250ml chicken stock

100ml double cream

Fresh thyme sprigs

Instructions:

Season the flour with salt and pepper, then coat the chicken breasts.

Heat the oil in a large pan over medium heat. Brown the chicken breasts on both sides, then remove and set aside.

In the same pan, sauté the onion and garlic until softened.

Pour in the cider and stock, scraping up any browned bits from the bottom of the pan.

Return the chicken to the pan, add the thyme, and simmer for 20-25 minutes until the chicken is cooked through.

Stir in the double cream and heat gently for a few minutes. Serve with mashed potatoes or crusty bread.

4. Dorset Apple Cake

This classic Dorset dessert is perfect for showcasing the region's apples.

Ingredients:

225g self-raising flour

1 tsp baking powder

1 tsp ground cinnamon

115g unsalted butter, cold and cubed

115g light brown sugar

2 large eggs, beaten

3 tbsp milk

225g cooking apples, peeled, cored, and chopped

1 tbsp demerara sugar

Instructions:

Preheat your oven to 180°C (160°C fan, gas mark 4). Grease and line a 20cm round cake tin.

In a bowl, mix the flour, baking powder, and cinnamon. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the brown sugar, followed by the eggs and milk to form a thick batter.

Fold in the chopped apples and transfer the mixture to the prepared tin. Sprinkle with demerara sugar.

Bake for 40-45 minutes until golden brown and a skewer inserted into the centre comes out clean.

Allow to cool slightly before serving. Enjoy warm or cold, with a dollop of cream or custard.

Conclusion

The West Country's culinary traditions are rich and varied, offering a delightful array of dishes that are both comforting and flavourful. By trying these recipes at home, you can bring a taste of this beautiful region to your table, celebrating its heritage and unique ingredients. Happy cooking!

Salcombe Brewery co.'s Island Street Porter and Lifesaver Win Golds and More at SIBA Awards

South Devon's  Salcombe Brewery has earned major recognition at the prestigious SIBA Awards.

A spokesperson said: "We are absolutely thrilled that both our Lifesaver and Island Street Porter beers on gold at the recent SIBA SW Regional Awards, plus Island Street Porter also a silver in the Champion Cask category and a Best in Class Award."

Head Brewer, Sam Beaman added: “These are fantastic rewards for the hard work team puts into producing top class beers. 

"We're really pleased with Lifesaver's gold and thrilled with Island Street Porter's three awards, which is our most decorated beer so far. Last year it won Gold and Best Porter at the World Beer Awards.

The SIBA Independent Beer Awards are run across SIBA's 8 geographical regions, with the champions from each region, which include Island Street Porter for the South West, moving forwards to the National competition at BeerX.

Island Street Porter (ABV 5.9%) is a carefully crafted, velvety, delicately bitter porter with a hint of sweetness. Eight different malts combine to create tastes of dark chocolate, coffee and black cherry, while the aroma pleasingly hints at Black Forest gateau.

Lifesaver (ABV %) is a deep chestnut ale with a sweet chocolatey aroma. The use of torrefied wheat brings body and depth to this sweet malty ale.

Salcombe Brewery produces a delightful range of premium cask ale and keg products at its innovative Estuary View brewery, nestling in the Devon countryside above the world famous Salcombe Estuary.

For further information on Salcombe Brewery Co. please visit www.salcombebrewery.com follow Salcombe Brewery Co. on X, Facebook and Instagram. 

Devonia Spring Water Reveals New Branding

Devon's very own bottled water brand, Devonia has taken the decision to develop a new brand identity making sure to inform bottled water fans of their collect, wash, reuse process, which ensures their bottles are refilled an average of eight times. 

Director Fiona Graham said: “Reusing bottles instead of recycling means a longer life for each bottle. 

Our process makes a difference to not us but also to the environment and our customers within the hospitality and catering industry. We help them reduce costs and energy usage, and reduce their impact on the environment, whilst at the same time providing a great product for their diners.

“We're absolutely thrilled with the process we've gone through with leading Plymouth-based brand agency, Upshot. They helped us to develop our new brand identity and establish a solid base to continue our growth, helping us on our mission to inspire other businesses to choose to reuse.”

Upshot, was commissioned to take on the rebrand project, including a new visual identity. Upshot's Creative Director, Owen Jones, said: “Devonia's model makes so much sense. They're absolutely wonderful to work with, they have a readily identifiable clear purpose, strong values, distinctive personality and extremely high standards.

"Together we were able to unpacke and articulated their story, creating an idea and visual language that immediately differentiates their product and beautifully communicates their simple yet impactful narrative. We're proud to see them launch the new branding and excited to see the Devonia brand push forward to bigger and even better things.”

Devonia's long-term PR agency, RAW Food & Drink PR (in the opinion of That's Food and Drink, one of the best specialist PR agencies in the country) was also involved in the process.

Devonia prides itself on being the only bottled water brand in Southern England to collect, wash and reuse glass bottles and offers its solution to hotels, pubs, cafes, restaurants, special events and private customers across Devon. The traditional wash and reuse system dramatically reduces not only its own but also its customers' carbon footprint and improves their environmental impact. 

Bovey Castle Hotel, Harbour Beach Club, Burgh Island Hotel, Sidmouth Harbour Hotel, Salcombe Harbour Hotel, Hotel Endsleigh, Gara Rock Hotel, South Sands Hotel and The Salutation Inn are just a few of the places to enjoy being associated with Devonia. 

Over the past 18 years, Devonia has saved a stunning 180 tonnes of glass from going to landfill, equating to 2.7 million bottles. This approach significantly reduces the use of single-use plastic waste and the need to recycle every glass bottle after just one use.

Available in both still and sparkling and in 330ml or 750ml bottles, the water has a natural soft taste that's proven to be incredibly popular with customers. 

www.devoniawater.co.uk.

Award-Winning Chef Jamie Rogers Named Executive Head Chef at the Millbrook Inn

There's good news for diners and lovers of good food in Devon in the Westcountry, because South Pool's Millbrook Inn has just announced the appointment of Jamie Rogers as its new executive chef.

Jamie, the celebrated owner of Kingsbridge's award-winning Twenty Seven restaurant, brings with him a whole wealth of experience and numerous accolades.

Recognised and acclaimed for his outstanding food, Jamie, who grew up in Wales, began his chef's career in Devon, beginning as a salad prep worker and cooking pot washer in the Cricket Inn in Beesands. 

Since that start to his career he's worked in some of the area's leading kitchens, including Tanners and the Barbican Kitchen, the Barbican's Glassblowing House, South Sands Hotel, plus the Langdon Court Hotel. He has also participated in Masterchef: The Professionals and was South West Chef of the Year.

Jamie said: “I'm thrilled to be joining the Millbrook Inn as their executive chef. It's a pub I've been an admirer for several years. Its reputation for serving some of the area's best food is well-deserved. I'm obviously looking forward to contributing to its continued success."

Jamie isn't abandoning his foodies haven, Twenty Seven which he opened back in 2018 and quickly established it as a destination for foodies across Devon and beyond, which he will continue to operate. The Millbrook Inn, also justifiably famed for its culinary offerings will provide Jamie with a new outlet for his skills. 

This will include using a Josper, an indoor oven that allows cooking over living flames. Jamie said: “The Josper will enable me to be really creative with my cooking."

Owners of The Millbrook Inn the Owens family, source most of the ingredients Jamie will cook with from Fowlescombe Farm, their family farm, with organic native and rare breed meats, plus home grown vegetables and fruit from the market garden.

“That much of the food is sourced from Fowlescombe Farm is an added bonus as I've always been committed to using top quality, local ingredients whenever possible," added Jamie.

The Owens family, who also own some holiday cottages near the pub, are pleased that delighted with the appointment of Jamie hss been appointed, saying: and said: “We are really excited that Jamie has joined us.”

Unraveling the Delicate Art of Cream Teas: Devon vs. Cornish

Few things embody the quintessential British experience quite like a traditional cream tea. 

The combination of freshly baked scones, clotted cream, and jam served with a steaming pot of tea has become a cherished ritual across the United Kingdom. 

However, not all cream teas are created equal, and two distinct variations have emerged as regional favourites: the Devon cream tea and the Cornish cream tea. In this blog post, we'll explore the subtle yet significant differences that set these two delightful indulgences apart.

Origins:

To truly appreciate the differences, it's essential to understand the origins of both Devon and Cornish cream teas. Both regions claim to have perfected this delectable treat, and the debate over the "correct" way to enjoy a cream tea has sparked friendly rivalry for centuries.

Devon Cream Tea:

Devon, located in the southwestern part of England, is renowned for its lush landscapes and rich dairy farming tradition. The Devonshire method of serving cream tea places emphasis on the order of assembly. In a Devon cream tea, the scone is first split in half, and a generous dollop of clotted cream is spread on each half. The jam, usually strawberry, raspberry, or blackcurrant, is then applied on top of the cream.

The result is a luxurious indulgence where the rich, velvety clotted cream takes center stage, complemented by the sweet and tangy burst of flavor from the jam. Devonians firmly believe that this method allows the cream to be showcased at its best, creating a harmonious balance with the fruity jam.

Cornish Cream Tea:

In contrast, Cornwall, another picturesque county neighboring Devon, takes a slightly different approach to cream teas. Cornish cream teas are characterised by a reversed assembly process. Here, the scone is first split, and a dollop of jam is generously spread on each half. Clotted cream is then delicately placed on top of the jam.

Cornish cream tea enthusiasts argue that this method allows the sweetness of the jam to shine through, providing a perfect foil for the rich, creamy texture of the clotted cream. The cream, acting as a luxurious crown, adds a decadent finish to each bite.

While the differences between Devon and Cornish cream teas may seem subtle, they carry a deep cultural significance and pride for each region. Whether you find yourself in the rolling hills of Devon or the rugged coastline of Cornwall, indulging in a cream tea becomes a unique experience shaped by the local traditions.

Ultimately, the choice between a Devon cream tea and a Cornish cream tea comes down to personal preference. Whether you prefer the velvety cream taking center stage or the sweet jam leading the way, both variations promise a delightful journey for your taste buds. So, the next time you find yourself in a quaint tearoom, consider the regional nuances that make each cream tea a cherished part of British culinary heritage.

Savouring Tradition: The Rich History of Devon Cream Teas

Devon Cream Teas, a delightful combination of freshly baked scones, clotted cream, and strawberry jam, have become synonymous with English afternoon tea. 

This beloved culinary tradition, hailing from the picturesque county of Devon, in the English Westcountry, has a rich history that dates back centuries. In this blog post, we'll take a journey through time to explore the origins and evolution of Devon cream teas.

The Origin:

The roots of Devon Cream Teas can be traced back to the early 16th century when the tradition of serving tea became popular in England. However, it wasn't until the 17th century that tea consumption gained widespread popularity. Initially, tea was enjoyed with savory treats, but it wasn't long before sweet accompaniments entered the scene.

The Scone Emerges:

The scone, a fundamental component of the Devon Cream Tea, has a history that predates the cream tea tradition itself. Originating in Scotland, the first known mention of a scone dates back to the early 16th century. These small, round cakes made from oats and baked on a griddle were a far cry from the sweet, soft scones we associate with cream teas today.

It wasn't until the 19th century, with the refinement of baking techniques and the addition of ingredients like baking powder, that scones as we know them today became a staple in afternoon tea. In Devon, the cream tea tradition began to take shape, with scones becoming the perfect vessel for the luxurious toppings that would follow.

Clotted Cream: The Star of the Show:

The crowning glory of a Devon Cream Tea is undoubtedly the clotted cream. This thick, velvety cream has been a staple in the English countryside for centuries. Its origins can be traced to the West Country, with Devon and Cornwall both claiming to be the birthplace of this indulgent delight.

Clotted cream is made by gently heating rich cream until a "clot" forms on the surface. This process gives the cream its distinctive thick texture and a subtle crust. Traditionally, clotted cream was made by allowing milk to stand in shallow pans, allowing the cream to rise and form clots. Today, modern dairy techniques have streamlined the process, but the essence remains the same.

The Spread of Devon Cream Teas:

Devon Cream Teas gained popularity beyond the English countryside during the 19th century. With the rise of tourism, especially in coastal regions like Devon, tea rooms and tearoom etiquette became an essential part of the British cultural experience. Visitors flocked to quaint tearooms to savor the delightful combination of warm scones, clotted cream, and strawberry jam.

The Cream Tea Controversy:

One cannot delve into the history of Devon Cream Teas without addressing the great debate: Should the cream or the jam be spread first on the scone? In Devon, it's tradition to spread a generous dollop of clotted cream on the scone before topping it with a spoonful of strawberry jam. In neighboring Cornwall, however, the order is reversed, with jam taking precedence. This friendly rivalry has sparked countless discussions, but one thing remains certain – the combination of these simple ingredients creates a harmonious and delectable treat.

Devon Cream Teas have stood the test of time, evolving from a regional tradition to a beloved symbol of English culinary heritage. As you indulge in the delightful combination of warm scones, velvety clotted cream, and sweet strawberry jam, remember that you are partaking in a centuries-old tradition that continues to bring joy and satisfaction to tea enthusiasts around the world. 

So, the next time you find yourself in Devon or any tearoom that pays homage to this delightful tradition, savor the experience and appreciate the rich history that has made Devon Cream Teas a timeless delight.

(Image by GX6 from Pixabay)

Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Crafting Astonishing Flavours With Fire and Fervour at Millbrook Inn, South Pool, Devon

In the heart of South Devon, nestled in the charming village of South Pool, on a tidal creek not far from Salcombe, sits the Millbrook Inn, a cosy, traditional pub with a huge heart that has become synonymous with incredible food, thanks to the creative genius of its fire-wielding head chef, Iain Dawson.

Walking through the door you are hit with the delicious whiff of wood smoke infused with the smell of food that unfurls and envelops and that's what the Millbrook is all about, its a place where fire and flavour infuse while warmth and tradition pervade.

The Millbrook Inn has long been a bucket list destination, but recent changes have elevated it to something truly special. In 2021, the pub was acquired by the Owens family, owners of Fowlescombe Farm, a 500-acre organic farm nearby. 

This farm supplies all the slow-grown meat, vegetables, and herbs to the Millbrook Inn's kitchen, creating a farm-to-table experience. This year it has opened two stunning cottages Land and Sea, opposite the pub, giving people the wonderful opportunity to stay in the village and dine at the Millbrook.

Iain, 33, and originally from Canada, brings a flamboyant, bold approach to his cooking, quite distinct from his early days at Heston Blumenthal's Hind's Head in Bray. He embraces the unpredictability of cooking with fire, infusing tradition and simplicity into every dish, all whilst using ingredients sourced from the nearby Fowlescombe farm.

Iain's secret weapon is the Josper grill, renowned in the world of charcoal gastronomy, which he wields with the same mastery as his skills at butchery. The searing heat of the grill creates a caramelised crust on the meat, resulting in unique, unforgettable flavours. And then he adds his standout flair, elevating the dishes with handfuls of home grown herbs like oregano, thyme, basil and chives and adding vegetable sides, that could be a delicious meal in themselves. 

Iain's approach to cooking is deeply rooted in his desire to revive old culinary traditions, focusing on honest, uncomplicated food that respects the animal and the environment. His food philosophy draws inspiration from renowned Australian chef Lennox Hastie, renowned for his live fire and wood-fired cooking, and Dan Barber's influential book, "The Third Plate," which champions sustainability and responsible food practices.

At the Millbrook Inn, menus are dictated by the farm's offerings and whatever comes through the door, with leftover vegetables returned to the farm for composting. This commitment to sustainability and quality shines through in every dish.

This is a proper English pub, that's stood the test of time, where delicious food that's served with confidence is a shining beacon. Small in size, but huge in its reputation, not only is it in one of the most idyllic locations in the entire UK but its food is shouting loud beyond the patchwork fields, with wood fire at its heart.

And yet despite its burgeoning reputation, the Millbrook Inn will always remain true to its core as a place for locals, and anyone else who happens upon South Pool, to gather. As a new chapter opens for Millbrook Inn that promises to surpass its already cemented reputation, with stunning places to stay its new proposition,  this a place where astonishing food will always be its beating heart.

Iain's defining dish is Smoked pastrami-style short ribs, with spiced celeriac puree infused with blade mace, coriander, and thyme. This is served with a classic sauce chasseur and grilled sweetheart cabbage.

According to Iain, the preparation for this dish is a laborious process and he says you have to be fully invested in the process to truly enjoy making it but the effort is worth it. He believes you can taste the difference when a dish has been crafted with this love and dedication. 

https://millbrookinnsouthpool.co.uk

Wickhams Wins at Decanter Retailer Awards

Building on the success after being shortlisted at the Decanter Retailer Awards, Wickhams has this year been crowned well-deserved winner in the prestigious awards. 

The Devon-based independent online wine and spirit merchant won 'Best Specialist Retailer South & Regional France', which was announced earlier this week.

The business was also shortlisted for the 'Best Small Online Retailer' and 'Best Specialist Retailer, England & Wales' categories. A relative newcomer, having only opened for business three years ago, Wickhams winning at the Decanter Retailer Awards 2023 is a high accolade due to the exceptional choice consumers have when coming to wine buying in the UK. 

Said Wickhams' founder Dan Farrell-Wright: “We're obviously utterly thrilled to have won this award. The Decanter Awards really highlight the strength and breadth of the UK retail sector, there is a great deal of competition out there so to win is hugely gratifying. 

"My aim with Wickhams is to provide easy access to great wine for all wine drinkers. We go above and beyond to ensure we know the wines we sell inside out and can offer the best to our customers, which is what I attribute our success to.”

The 2023 edition of Decanter Retailer Awards was led by a judging panel of seven independent experts who thoroughly reviewed and discussed all entries.

One of the judges was wine educator, writer and MW student Leona De Pasquale, who noted: “While unanimous decisions were often reached, some entries required extensive deliberations and votes were required due to exceedingly tight competition. This underscores the vibrant, utterly remarkable wine scene that UK consumers are fortunate to be able to enjoy.”

At the core of Wickhams' business is the desire to offer customers the chance to try new wines, whether in specially curated cases, the mixed-case-of-six value option or via their tasting events. All Wickhams events are interactive, lots of fun and come highly recommended. 

They are hosted by wine expert Pip Vanham AIWS DipWSET and Wickhams' founder Dan Farrell-Wright, alongside other guest hosts. For online tastings, the wines are delivered through your letterbox in tasting size packets large enough for two pours, prior to the event, ready for you to enjoy from the comfort of your own sofa. 

More information of forthcoming events, both online and in-person can be found here 

https://wickhamwine.co.uk/my-events.

https://wickhamwine.co.uk

They have a wonderful range of wines, sparkling and still, red and white, plus a range of gifts, all of which would make excellent Christmas purchases. 

England's Seafood FEAST - Meet the Faces of the FEAST

From 29th September to 15th October, England’s Seafood FEAST is returning to the English Riviera, in South Devon, for a two week celebration of world-renowned locally caught and landed seafood. 

A feast for all the senses, over 40 eateries have joined forces to put on an incredible array of experiences and special menus for visitors to enjoy. It’s a fine chance to dine like a local, taste some of the best seafood in the world right where it’s landed, learn about sustainable fishing practices and meet the people who make the festival what it is.

Taking place in the heart of England’s Seafood Coast, England’s Seafood FEAST is expected to attract thousands of locals and visitors from further afield. 

They'll be taken on a journey from sea to plate in the towns of Brixham, Paignton and Torquay, having the fine chance to enjoy a whole host of exclusive events, as well as seafood set menus, platters and tasting menus from Torbay’s best independent eateries. 

From scallop diver to Michelin-star chef, restaurateur to coastal artist, here are only a few of the talented Faces of the FEAST:

The Scallop Diver - Frazer Pugh

Frazer Pugh, Director of The Hand Picked Scallop Co., dives for scallops locally on England’s Seafood Coast, to depths of 10 to 29 metres. He catches around 2,000 scallops per fishing day. A portion of them go to ethical wholesalers, some go directly to restaurants on the English Riviera and around the country and the rest are processed and delivered to their nationwide customers.

Frazer explains why sustainability is an important topic: “Sustainable fishing goes further than whether a single species will remain a viable commercial commodity. It is just as much about what detrimental effect catching that one species has on the marine environment as a whole. For example, are we causing damage to the habitat to catch it? Are we taking the food source of another species to the point that said species is declining? But most importantly, is it morally correct? The reality is for something to be truly sustainable; we need to look at the bigger picture, rather than focusing on the narrow point of what suits us.”

Frazer continues discussing why diving for scallops by hand makes a difference: “Scallops are an extremely abundant and successful breeding species that reaches maturity quickly. Removing them from the habitat while leaving a viable amount, allows the bed to replenish quickly. Diving for them is a way of catching very popular seafood without causing any damage to the habitat and without any bycatch. Whilst we are down there, we also fish for plastic rubbish and ghost fishing gear, which helps to keep the reef healthy.”

The Michelin-star Chef - Simon Hulstone

Simon Hulstone, chef/proprietor of The Elephant, runs the restaurant alongside his wife Katy. It was the first restaurant in Torquay to be awarded a Michelin star which it has maintained since 2006. 

Simon explains why he loves being involved with the FEAST: “South Devon has an abundance of fantastic produce and I honestly can’t think of anywhere better in the UK for local sourcing. It’s a pleasure to support the local coastline with England’s Seafood FEAST and I’m looking forward to being involved again this year.”

“As a chef, it is very important we celebrate the great fish that is landed locally which is also important when it comes to supporting our local economy and eco structure. Hopefully through England’s Seafood FEAST and the great producers involved, we can highlight this to many more customers and show the benefits of using sustainable fish and shellfish caught locally.”

Meet the Maker with Simon Hulstone of The Elephant and 

Frazer Pugh of The Hand Picked Scallop Company

There’s an opportunity to meet Simon and Frazer on the 12th of October. Simon will be cooking up a delicious feast featuring hand-dived scallops from the local waters of Torbay, whilst Frazer will immerse guests in an engaging discussion about what life is like at sea and his passion for protecting the local waters.

Seafood Celebration Lunch at The Elephant

From Wednesdays to Saturdays (4th - 7th October / 11th - 14th October) during England’s Seafood FEAST, celebrate in style at The Elephant’s Seafood Celebration Lunches. Dine on locally landed and caught seafood, expertly prepared by Michelin-star Chef Simon Hulstone.

The Restaurateur - Mitch Tonks

Mitch Tonks is the founder and CEO of Rockfish, a unique seafood business which catches, processes and serves local seafood at 9 coastal locations in the South West as well as delivering fresh fish to people’s homes nationwide from the Rockfish online seafood market. He’s made it his life’s mission to get more people to enjoy British seafood in the UK. 

“The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen. England’s Seafood FEAST is a fantastic couple of weeks showcasing all of that, people can visit and try so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. Get your map out and plan where to go and what to eat, it’s time to feast!”

Seafood FEAST Mussels at Rockfish Brixham and Rockfish Torquay

Both Rockfish Brixham and Rockfish Torquay will be serving their special of local mussels including their signature unlimited chips throughout England’s Seafood FEAST. Enjoy locally harvested mussels, steamed with white wine, bay leaf, onion and garlic and unlimited chips for just £23.95.

The SUP Adventurer - Brendon Prince

Brendon Prince, named International Stand Up Paddle Boarder (SUP) of 2022, holds an impressive 9 SUP world records, including an incredible feat of circumnavigating mainland Britain on a stand up paddle board known as "The Long Paddle." This summer, Brendon achieved a remarkable world record by living on a paddle board for an astounding 8 days and 4 minutes, bringing with him all necessary supplies from the very start, as supply drops were not allowed. Throughout this challenge, he never set foot ashore. Beyond his athletic achievements, Brendon's ultimate aim is to raise awareness about preventable drownings and fund the creation of the world's first water safety app. To further this cause, he established the water safety education charity, Above Water.

New to the programme are:-

Brendon Prince at Shoreline

Meet the local legend, Brendon Prince, at Shoreline Paignton (13th October) for a three course Seafood Sharing Feast before hearing all about his fascinating and inspiring journey to date whilst raising money for Above Water.

The Coastal Artist - Becky Bettesworth

Becky Bettesworth is a coastal artist who lives in South Devon. Her work draws inspiration from the classic railway posters of the 1930s. She designs vintage posters with a modern and fresh twist. Her portfolio began when she was asked to exhibit in the gallery at Greenway National Trust in 2013 and it has since grown from strength to strength. 

Limited Tickets Remaining, so book now.

Coastal Art and Afternoon Tea with Becky Bettesworth

Art enthusiasts can meet Becky for a Coastal Art and Afternoon Tea at Hampton by Hilton Hotel (13th October), indulging in a coastal afternoon tea while she shares her inspiring journey and what fuels her creativity as an artist by the sea. 

The Winemaker - Duncan Schwab

CEO and Head Winemaker at Sandridge Barton, Duncan Schwab joined the team at the winery in 1992, known then as Sharpham Wine. Following a move to the Sandridge Barton Estate near Stoke Gabriel in 2022, Duncan now heads up the team at Sandridge Barton’s state-of-the-art winery and visitor centre on Lower Well Farm.

Exclusive Celebration Seafood Supper at Sandridge Barton

Meet Duncan and his team at an exclusive celebratory seafood supper at Sandridge Barton (29th September). Tour the winery whilst sipping a glass of sparkling wine and sampling local oysters before being served a special five course tasting menu (with optional wine flight) showcasing local independent fisherman Keith's best catches. 

The Marine Biologist - Monty Halls

Dartmouth-based explorer, marine biologist, and broadcaster Monty Halls is currently on an extraordinary voyage - Generation: Sea Change - to explore the South West and highlight the inspiring stories of coastal communities and individuals tackling challenges around marine conservation. He is joined by his family, Tam, Isla and Molly, plus their golden retriever Luna. The Royal Caribbean Group is the lead partner in this voyage of discovery.

5 Course Seafood Taster Menu followed by Monty Halls Talk

A popular event taking place at The Thatched Tavern (11th October) during England’s Seafood FEAST, will feature a talk by guest speaker and broadcaster, Monty Halls.  Guests who are lucky enough to get tickets will enjoy a five course seafood Taster menu with a wine flight.

The Author - Matt Newbury

Matt Newbury is the author of Wild Swimming Walks (Torbay, Dartmoor and South Devon and Cornwall editions).

Sea Swim and Seafood at Cantina

Join Matt on Goodrington Beach for a Seafood Feast Dip and Dine at Cantina (3rd October). The evening will include a wild sea swim, inspirational talks, short films, all swimming-related, and a delicious bowl of warming seafood chowder. 

The Bird Expert and Illustrator - Mike Langman

Local bird expert and illustrator, Mike Langman is known for his extraordinary knowledge of Devon's birds, especially in his local area of Torbay.

*Sold Out*

Seabirds and Seafood - Guided Walk and Breakfast at Berry Head and Guardhouse Cafe 

The Guardhouse Cafe on Berry Head Nature Reserve is partnering with Mike for a ‘Seabirds and Seafood’ Guided Walk and Breakfast (10th October). As participants venture along the clifftops, they can expect to spot the first returning winter flock of guillemots and keep their eyes peeled for kittiwakes, skuas and shearwaters. They may even catch the occasional sighting of dolphins and porpoises, while the lucky few may see splashes of huge Atlantic bluefin tuna further out to sea. A scallop benedict will be served on return to the award-winning cafe.

The Organisers - Carolyn Custerson and Kelly Widley

Carolyn Custerson, Chief Executive of the English Riviera BID Company, says: “England’s Seafood FEAST is an occasion for both locals and visitors to the area to fully immerse themselves in a true celebration of our locally caught and landed seafood. It’s an opportunity to taste the exquisite flavour of dishes cooked by local chefs while breathing in the fresh sea air and admiring the natural beauty of our stunning coastal region.”

Kelly Widley, Programme Coordinator of England’s Seafood FEAST, says: “Each year the FEAST goes from strength to strength, with more and more local businesses, chefs and individuals featuring in the programme. The programme has 40 eateries listed to take part, including Mitch Tonks’ Rockfish and Simon Hulstone’s The Elephant.”

England’s Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

The full programme can be found at www.theseafoodfeast.co.uk. Limited tickets remain. Book your tickets through participating businesses to avoid disappointment. 

For regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

http://www.theseafoodfeast.co.uk

Coastal Idyll and Countryside Charm at Two Incredible Cottages Unveiled by the Millbrook Inn in South Devon

The Millbrook Inn at South Pool is thrilled to announce the opening of two beautifully restored cottages, Land and Sea, offering luxurious accommodation to visitors exploring the stunning South Hams region. 

Nestled in the heart of a charming Devon village at the top of the Salcombe estuary, for decades the Millbrook Inn has been a well-loved gem for travellers and locals alike, exuding character and ambience. These stunning new cottages, just mere feet away from the pub offer the perfect excuse to pause, stay and savour everything this beautiful destination has to offer. Like the Millbrook Inn, they are both dog-friendly, ensuring no family members are left behind during your stay.

Land accommodates up to four guests in its two beautifully appointed bedrooms. There are two meticulously designed bathrooms, one with a freestanding bath and shower, an impeccably equipped high-spec kitchen and an artfully curated interior with original art. There's also access to a private, sun-soaked garden, and convenient private parking.

Sea is the second jewel in the Millbrook Inn's crown, continuing the theme of excellence. Designed for five guests, this cottage offers two Superking bedrooms (one convertible into a twin) with en-suite shower rooms, spacious open-plan living areas with French windows and garden access, a comfortable sofa bed in the living room, a high-spec kitchen with modern appliances, direct access to a serene private garden, and private parking for added convenience.

Land and Sea are both equipped for a self-catering break and the two cottages can interconnect to accommodate groups of up to nine people, but guests are encouraged to dine at the Millbrook Inn just across the road for an exceptional experience.

This is a beautiful old pub that is part of the fabric of the local community. It has recently been refurbished to the highest standard, but it still retains a quintessentially English feel. With its low ceilings, cosy fire and warm welcome adding to the inviting atmosphere, it's a place where people love to gather, whether it's for a pint, to enjoy live music and a roast on Sunday's, or to feast on incredible food.

The menus are outstanding with head chef Iain Dawson and his team putting seasonal ingredients at the forefront. Organic meats are sourced from Fowlescombe Farm, part of the Millbrook Inn's family which has adopted regenerative farming techniques. Here rare, heritage breed beef, lamb and pork are reared and butchered to the highest standard. Locally landed fresh fish and seafood and organic vegetables, grown on the farm, ensure menus are always in tune with the seasons. Charcuterie is from Rare & Pasture, also based at Fowlescombe Farm.

Iain is an advocate of nose to tail eating and skilled at butchery. He is also renowned for his distinctive use of fire and smoke in his cooking infusing food with incredible flavours. Eclectic and satisfying, the menus have something to suit every taste.

As a free house the Millbrook Inn showcases the best that Devon has to offer. On tap there are a range of cask ales and beers from local breweries.  A changing wine list features renowned favourites and interesting bottles from small, organic and biodynamic producers.

During late spring and summer, the Millbrook Inn is famed for cooking up a feast on the outside grill which is also fired up to coincide with high tide eating. This is when boats can be moored on the creek's pontoon, with safe passage an hour and half either side of the high tide. Imagine making your way up the creek, where the sound of bird song, and the gentle lap of waves accompanies you on an idyllic journey from nearby Salcombe.

Land and Sea offer a truly special place to stay just a stone's throw from the beloved South West Coast Path, complemented by the incredible food and service offered at the Millbrook Inn where the timelessness of a traditional pub pervades. This is a place to take a deep breath, relax and enjoy. 

For more information about the Millbrook Inn, Land and Sea please visit www.millbrookinnsouthpool.co.uk.

High Grange Devon and Kamado Joe Join Forces to Raise the Art of BBQing

Two of the hottest names in the world of barbecue have joined forces in an exciting partnership.

Leading fire chef, Luke Vandore-Mackay has teamed with global ceramic charcoal grill brand, Kamado Joe, taking on the full BBQ range at his fire school, High Grange Devon. 

This collaboration marks a significant milestone for both names as they continue to raise the bar in the barbecue world, providing state-of-the-art grills to cook on for the ultimate learning experience.

Since owners Luke and Sara Vandore-Mackay opened their doors back in 2020, High Grange Devon has rapidly become a sought-after destination, attracting guests from across the UK who are keen to sharpen their outdoor cooking skills.

From their East Devon retreat, High Grange teaches everything you need to know about mastering the art of cooking over fire via a range of barbecue techniques. Luke and Sara's decision to transition from their previous grill brand, Big Green Egg, to the iconic red-shelled Kamado Joe, reflects a strategic move aimed at providing their eager students with cutting-edge technologies and the best equipment to enhance guests' barbecue skills.

Kamado Joe grills are celebrated by barbecue enthusiasts and chefs alike for their exceptional performance, versatility and innovation. 

Its latest release, the Konnected Joe, is a world-first digitally connected ceramic grill that you can ignite with the press of a button and control from your smart device. 

While kamado-style grills have been around for several thousands of years, Kamado Joe rises above the parapet and takes its range to the next level by employing constant innovation.

Relocating from London, Luke brings decades of experience running restaurants in the capital city, leading the prestigious London Borough Market demo kitchen and as a chef tutor at London Barbecue School. 

He imparts his knowledge in cooking, butchery and also offers inspiration so guests can create their own al fresco feasts when they are back at home home.

Luke Vandore-Mackay, co-owner of High Grange Devon, expressed his enthusiasm for the partnership, “At High Grange, we take immense pride carefully sourcing the very best for our guests, so we use Meat Matters ethically reared ex-dairy beef, Haye Farm organic meat and fish from the award winning Lyme Bay fish shack who have their own day boats in Lyme. 

"My friend Morgan in the neighbouring village supplies us with Hebridean lamb and geese for Christmas. The barbecues guests cook on should only be the very best too. 

"So, switching to Kamado Joe wasn't a decision Sara and I took lightly, but this partnership represents a significant leap forward in the realm of barbecue education. High Grange is very well-positioned to continue setting the standard in barbecue for years to come.”

 Ben Forte, who is the senior marketing manager at Kamado Joe says, “We feel really honoured to join forces with High Grange. Luke has incredible barbecue skills and he knows how to get the best results every time, he's a brilliant and perfect ambassador for Kamado Joe. Together, we aim to inspire the next generation of grillmasters.”

Besides its fire school, guests can also attend feast nights to enjoy Luke's impeccable meals. Diners sit at long oak banquet tables and enjoy perfectly executed fire-cooked food, always from the heart. While hunks of meat and fish have their place on the barbecue, Luke's equally passionate about making vegetables sing. High Grange also has a wellbeing centre offering a range of holistic workshops and treatments.

www.highgrangedevon.com / uk.kamadojoe.com

Devon's Wet Summer Boost for Cidermaking, says Sandford Orchards

The school summer holidays might well have been a bit of a washout in Devon, with bad weather contributing to a reported 20% downturn in tourist visitors but, for one Devon business, all the rain and wet weather resulted in a bumper apple harvest.

Barny Butterfield, who is the Chief Cidermaker at award-winning Sandford Orchards said: “A late cool spring followed by a flaming June was the perfect start for the apple growing season. 

"The wet July filled the water table as the fruit swelled and the late sun at the end of August and early September has really helped put us on track for bigger, sweeter and juicy apples, and lots of them, too! We are predicting the best harvest since 2018. In fact, this could potentially be our biggest harvest we have  ever had!”

This is an amazing and fantastic boost for the independent and fully family-owned Sandford Orchards, who are based in Crediton, Mid Devon, based in the oldest working cider mill in the entire UK. 

The weather patterns that played havoc with tourists' plans boosted both the quality and quantity of apples in their orchards. 

Barny elaborated: “More apples means more cider, which of course is great news for our business and customers but there's an additional bonus for us with this crop. Unlike mass-produced cider, which is mostly made using concentrates, we lovingly and carefully make our drinks using only raw juice, straight from our orchard. So tastier apples will mean even tastier cider! I can't wait to try the first batch!”

Sandford Orchards takes a fresh, natural and low impact approach to the production of cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on Twitter, Facebook and Instagram.

Food Drink Devon Awards Unveils This Year's Outstanding Finalists

With the eagerly anticipated annual Food Drink Devon Awards taking place next month in October, Food Drink Devon is absolutely thrilled to announce this year's finalists in the prestigious awards.  

Following the closure of entries in the Spring (April), a distinguished panel of judges and industry experts embarked on a rigorous process of assessing and judging the unprecedented number of entries.  

Including many of Devon's the county's most respected and influential artisan food and drink producers, over 300 products were tasted and sampled, 95 hospitality establishments visited, 30 retail outlets scrutinised and eight Training School / Learning Experiences were participated in, to select Devon's finest.

Winners are to be announced during the organisation's glittering and prestigious black tie award ceremony on Monday 2nd October at Sandy Park, home of Premiership rugby team Exeter Chiefs.  

Returning for the 12th year, the gold standard industry accolades celebrate the best the region has to offer, with categories being open to members and non-members of Food Drink Devon. Awards include  'Producer Awards', 'Retail Awards', 'Hospitality Awards' and 'Sustainability Pioneer Award'.

Food Drink Devon's 'Sustainability Pioneer Award' shines an important light on businesses going the extra mile in their endeavours to be environmentally friendly.  

This year's finalists for the 'Sustainability Pioneer Award' include a broad spectrum of producers, including hospitality establishments, retailers and training schools including Hylsten Bakery (Buckfastleigh), The Husbandry School (Bickington), THE PIG-at Combe (Honiton), Springwater Farm (Broadclyst), Eversfield Organic (Bratton Clovelly) and The Black River Inn (Black Torrington) plus others, besides.

Sustainability Board Director at Food Drink Devon and Met Office Climate Service Lead in Food, Farming & Natural Environment, Dr Pete Falloon, remarked on the entries; “The judging panel were thrilled with the number of very high quality entries for the 'Sustainability Pioneer Award', there were some truly inspirational entries. 

"It's been especially encouraging to see how Devon businesses are acting as a force for good and embracing all three dimensions of sustainability - planet, people and profit - to ensure a greener world, to support thriving communities and workforces and drive their businesses forward. We can't wait to unveil the winners and tell you a bit more about their stories at the awards' ceremony!”

Shortlisted businesses in the 'Product Awards' cover a massive variety of delights including sweet and savoury, meat, preserves, jams and chutneys, ales, ciders, wines and confectionery, plus a host of others. 

Finalists are also automatically in the running for 'Food Product', 'Drink Product' and 'New Product of the Year'.  Some of this year's finalists include; Atlantic Spirit (Bideford), Beckland Charcuterie (Hartland), Clive's Purely Plants (Dartmouth), Ebb Tides Seaweeds (Sidmouth), Hattiers Rum (Mothecombe), Jamu Wild Water (Exeter), Lovaton Farm (Okehampton), Taw Valley Microgreens (Umberleigh), Cakewhole (Plymouth) Sandridge Barton Wines (Stoke Gabriel) and Truly Treats (Kingsteignton).

Food Drink Devon Board Director, Jack Pickering, commented: “The number, quality and range of products we received for judging this year was truly amazing. It's a very real testament to the hard work producers from across the county of Devon have invested to deliver delicious food and drink products from our fertile lands. This year will see us award a record number of Gold awards and more excitingly a record number of Platinum awards, too! But everyone will need to wait until the awards' ceremony to find out who they are!”

In the 'Retail Awards' entries have been whittled down for the 'Best Retailer' and 'Best Online Retailer' ranging from top-end delicatessens to village stores.  

Finalists include Ashburton Delicatessen (Ashburton), Ben's Farm Shop (Staverton), Greendale Farm Shop (Exeter), Lyme Bay Winery Cellar Door (Axminster), Shaldon Village Store (Shaldon) and Veyseys Butchers (Cullompton).

The hospitality section of the awards sees establishments battling it out in five very fiercely contested categories such as 'Best Fine Dining Restaurant', 'Best Restaurant', 'Best Pub', 'Best Café' and 'Best Takeaway'.  

Shortlisted establishments in the fine dining restaurant, restaurant and pub categories include Bayards Cove Inn (Dartmouth), Harry's Restaurant (Exeter), Orestone Manor Hotel (Maidencombe), Salcombe Harbour Hotel (Salcombe), The Bucket & Spade (Shaldon), The Nightjar Inn (Aylesbeare), The Fig Tree @ 36 (Plymouth) and Winslade Manor Restaurant & Bar (Clyst St Mary) as well as others.  Finalists in the café and takeaway categories include Arc Kitchen and Coffee House (Exmouth), Sara's on the Beach (Paignton), Valley View Café (Loddiswell), The Original Pasty House (Plymouth and Tavistock) and Amelia's Pantry, Cofton Holidays (Starcross) and others.  

Covering food production, preparation, retailing, cooking and service, the Food Drink Devon Awards honour businesses that demonstrate a consistent commitment to quality, sustainability, provenance, excellent customer service and support for their local communities and other local businesses.  

Every year judging for the awards is undertaken by a special panel of independent, unbiased experts including a number of regional celebrity names.  All results and winners are verified by an independent adjudicator, with entrants receiving the opportunity to benefit from invaluable product feedback provided from the panel. 

Chair of Food Drink Devon, Greg Parsons, commented on the calibre of entries: “Being part of the judging panel for the Food Drink Devon awards is a real, genuine privilege. It presents us with an annual opportunity to assess the quality of food and drink in our glorious county. 

"I'm pleased, delighted and extremely proud to report the overall standard this year is amazing and will doubtless be reflected in the number and levels of awards. 

"In such challenging times, with rocketing costs and a squeeze on discretionary spend, it's really inspiring we're raising our game and making Devon the 'go to' county for fantastic food. We look forward to our awards' dinner, where we'll properly celebrate our region's produce and food and drink community.”

During the celebratory evening of Devon's finest food and drink, along with the presentation of the awards, attendees will enjoy a drinks reception, a three-course meal created (obviously!) with produce from Food Drink Devon members with all the fruit and vegetables provided by awards sponsor West Country Fruit Sales.  

Special thanks go to sponsors of the awards Partners, M&B Edible Oils, Bays Brewery, Caterfood, West Country Fruit Sales, Bishop Fleming, Vale Labels, Harvey & Brockless, Impact Design & Marketing, Stephens Scown, inkREADible Labels, Hedgerow Print and Food Magazine, with the staging being provided by PL1 Events. 

For a full list of shortlisted producers please visit www.fooddrinkdevon.co.uk/awards.  For more information on Food Drink Devon please visit www.fooddrinkdevon.co.uk and follow @FoodDrinkDevon on Twitter, Facebook and Instagram.