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Are you tempted to try and ‘go Vegan’ in January?  Veganuary is what people are talking about. And not just for January, for the whole year.

I do cook non-meat dishes, mainly soups and frittatas, but vegan dishes are much more tricky as it also means that it excludes my stash of dairy products – eggs, milk, cream, butter and cheese for starters which I use often in everyday cooking.

I can understand why some people are vegan, usually because of not wishing to eat animals for various reasons, or maybe it’s for health benefits as in lower cholesterol, blood pressure and the reduced risk of diabetes and heart disease. Then there’s helping the planet and environmental issues.  Now, I love my meat and source it from good quality local butchers, so Veganuary isn’t necessarily for me, but I did want to challenge myself and cook up a vegan recipe or two by using ingredients I already had in the kitchen and without having to go out to buy ‘vegan’ foods.

There are lots of products available at supermarkets and health food shops, and some great books about with a lovely variety of recipes.  I rustled up this very tasty vegetable korma which I would cook again.

Now a tray of roasted vegetables taste so good and I could devour the lot before they go into making soups and this dish.  If you haven’t got all of the spices, use what you have got, experiment a little with different flavours.  Here’s the recipe if you want to give it a go;.  it makes a generous six portions  and we even had leftovers with salad the following day which I must say it tasted even better.

What you need:

1.5kg mixed vegetables (I used roughly 500g sweet potato, 500g butternut squash, 100g cauliflower, 150g carrots, 100g leeks & 150g peppers) for roasting

For the curry sauce:

1 tin coconut milk 2 large onions, peeled and chopped 4 cloves garlic, peeled and finely chopped or crushed 1 fresh chilli (two if you like your curry quite hot), deseeded and finely diced Piece of fresh ginger, peeled and grated 12 cardamom pods, seeds crushed 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp ground turmeric ¼ tsp hot chilli powder 1 bay leaf 4 whole cloves Small pinch saffron 2 tsp sugar Salt & pepper Rapeseed oil

Serves about six people

What to do:

Put the oven on at 180C. Peel and chop the vegetables into bite size chunks and place in a large roasting tray. Drizzle with oil and season with salt and pepper. Mix with your fingers to ensure each piece is coated. Place in the oven for 30 minutes. Give it a stir every 10 minutes.

While the vegetables are roasting, you can get on with the curry sauce:

Peel and chop the onions (you don’t need to chop them too finely as they will be blitzed once cooked) and put into your largest saucepan. Add some oil, salt and pepper and cook over a low heat until they have softened. Stir occasionally so they don’t stick to the bottom of the pan. Add in the garlic, fresh chilli, grated ginger, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan (discard the stalks).

Cook for a further 5 minutes stirring all the time. Pour in the tin of coconut milk and add in the few strands of saffron and sugar. Bring up to the boil and simmer for 10 minutes stirring now and then. Remove from the heat and take out the bay leaf. Let it cool slightly, then with a hand blender, blitz the onion mixture until it’s smooth.

When the roasted vegetables are cooked, carefully add these into the sauce, stir to ensure all the vegetables are coated.  Put the pan back onto the heat and warm through.

Serve with rice and chapatis.  Sprinkle the curry with flaked almonds and scallions of spring onions, or even chopped coriander would be better.

Recipe: Vegan Korma Recipe by Sue Stoneman Are you tempted to try and 'go Vegan' in January?  Veganuary is what people are talking about.

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News: Step Aside Whisky, There’s a New Spirit in Town

News: Step Aside Whisky, There’s a New Spirit in Town

From the shores of the Caribbean and Central America, to the rugged coastline of Devon’s South Hams, Hattiers Rum: a new premium rum has launched, and it’s already accumulating gold and silver international awards.

 This sustainably crafted blend combines four oak-aged rums with pure Dartmoor water to produce an exceptional spirit that’s as enjoyable on the rocks as it is in your favourite rum…

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I am always on the lookout for new independent cafés and restaurants and I had heard good things from Chris (Editor DD) about a new Delicatessen and Café Bar which opened up in October. He had visited not long after it had opened and when your fellow foodie chum recommends somewhere to go, even just for a good cup of coffee and a bite, it’s always good to go and check it out for yourself. I visited just before Christmas when Ebdons were launching their exciting new Cocktail Menu. Cocktails were all £5 on this particular night just for the launch. I took a friend along with me and we headed into Exeter by train  and planned to combine our trip with a visit to the Christmas Market.

Ebdons Refreshments is located in Sidwell Street, Exeter, just a little way up from John Lewis. It’s a cosy relaxing place, quirky even. I loved the décor, the rustic looking menus, especially the one on the wall, the music and the whole ambience of the place.

There was a good choice of Cocktails that the Barman had been working on for the Menu, and most likely had a great time testing them out we thought – we would have liked to have tried them all! I like whisky (and most other spirits to be honest) so I went for a Pear Drop, feeling slightly nostalgic and liking the sound of the Infused Pear and Cinnamon Whisky which Ebdons make themselves (you can see the jars above the bar). Also in this cocktail went Gomme (a syrup) and Egg White. My friend, more of a Gin lover, went for Clover Club, made with Plymouth Gin, Raspberry Syrup (also made in-house) Lemon Juice and Egg White.

The Cocktails arrived in glasses I’m sure I would have found in my Mum’s drinks cabinet which added more to the character of the bar. Both cocktails were delicious and whilst sipping, chatting and relaxing we decided we would share a meat and cheese platter (£10) as we hadn’t eaten yet and seeing the lovely selection of local Devon charcuterie and cheeses in the deli counter, we couldn’t resist. We were in for a bit of a treat. A large plate arrived with a wonderful selection of cheeses and meats, along with olives, jelly and bread. Nibbling, drinking, relaxing and chatting – just what I like to do of an evening.

Of course, we then needed to try another cocktail as our glasses were empty and this time, I went for an Espresso Martini (having a love of this drink following my visit to Black Cow Vodka Distillery earlier in the year). This wasn’t a traditional Espresso Martini, it was made with Barti Ddu Rum, Kahlua, Gomme and two shots of Espresso. A lovely twist on a classic – which is what Ebdons are trying to do with their short Cocktail Menu, using great spirits, infusions and ingredients.

My companion decided to try the Dark and Stormy, which was a longer drink and Rum based, made with Barti Dhu Rum, Lime Juice, Bitters, Gomme and a bottle of Umbrella Ginger Beer. That was particularly pleasant and the Ginger Beer worked really well with it and was delightfully refreshing.

Feeling warm and full, we then went off to visit the Christmas Market.  Yes, we could have stayed a little longer to sample some more of Ebdons Refreshments. Several people were popping in for Coffee, some for Cocktails and there was a party of eight who had reserved a table to celebrate a Birthday. I can see myself making my way up to Sidwell Street next time I am in Exeter to sample their Coffee (keeping it local using Voyager Coffee from Buckfastleigh), homemade soups, stews and deli platters. There is a great selection of European Wine and a range of craft beers on draught and in bottles. An inviting place to go for Coffee, Lunch, Brunch or Dinner, nibbles pre or post visit to the cinema, meeting friends, getting together and enjoying local produce and drinks. If you haven’t time to sit in and eat which is a better option, you can get a takeaway. Bookings are welcome for food and drink as well as its regular menu, a fixed price or bespoke meal can be easily arranged for groups of four or more people.

Where is it? Ebdons Refreshments, 174 Sidwell Street, Exeter EX4 6RH Contact information: Poppy Harrison 01392 758140 Opening times: 8am – 10.30pm (10am to 10pm on Sundays) info@ebdonsrefreshments.com

www.ebdonsrefreshments.com

@EbdonsR Ebdons Refreshments launch of Cocktail Menu by Sue Stoneman I am always on the lookout for new independent cafés and restaurants and I had heard good things from Chris (Editor DD) about a new Delicatessen and Café Bar which opened up in October.

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Healthy changes at Pho! #veganuary #newstart

Healthy changes for the new year at @PhoRestaurant @WeAreVeganuary #veganuary #vegan #newstart

Photos courtesy of Pho

I’m going to guess that you’ve most probably had your fill of the new year, new you movement that kicked off at the beginning of this month. By now as we approach that half way mark, I am sure you have some new year’s resolutions that have fallen by the wayside, lying abandoned in a metaphoric ditch somewhere as ‘that was a great idea but…’ or is it just me? But if…

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News: New Restaurant Opening Soon - 'Gather' in Totnes

News: New Restaurant Opening Soon – ‘Gather’ in Totnes

Gather – Hedge River Field Kitchen

Gather is the brain child of two very passionate, very talented, extraordinary young men, – Harrison Brockington and Declan Wiles. Originally born as a pop up, Gather has taken the next logical step from magnificent travelling food circus to bricks & mortar restaurant. We have been serving dinner, via the pop up, for nearly a year. Our goal was to serve…

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With Chicken Tikka Masala having been Britain’s favourite food for around a decade and Indian cuisine being our second favourite takeaway according to stats, it’s clearly a popular choice for any household at some point during the week or month. Yet it can be hard to find a really good offering amongst the masses, I have had experiences before of dishes that were too greasy or very heavy with ghee (a class of clarified butter commonly used in Middle Eastern cuisine and cuisine of the Indian subcontinent).

This is not the case at Denley’s Essence of India in Topsham. Living outside of Exeter in one of the more rural areas, takeaways and restaurants are very few and far between, but thankfully Topsham isn’t too far for us and so Denley’s has become a firm ‘local’ favourite with very tasty and non-greasy food.

Denley’s Essence of India occupies a long-established premises, originally Topsham’s dairy. At the 2011 British Curry Awards, Denley’s won the prestigious five star gold award – the best Indian restaurant in Devon.

This is a dual review; we have enjoyed the takeaway from Denley’s before and, during December, we enjoyed both dining in at the restaurant and having another takeaway so I thought I would cover both.

For dining in, we were invited to try the Christmas dinner offering but in fact, we ate off the normal main menu, with a taster of a Christmas dish that, if popular enough, may make it to the main menu.

The restaurant has a cosy, petite feel to it, but can actually seat 50 people. With a small bar area at the front, you are welcome to enjoy a drink whilst waiting for your takeaway.

For starters we enjoyed Chicken Chat (Spiced chicken served in a tangy sauce) and Prawn Puree (Spicy prawns on fried bread). I love prawn puree, it’s my favourite and this slightly spicy, tangy, yummy, saucy prawn dish sat on a soft pancake-like bread doesn’t disappoint. The Chicken Chat was a new dish for us and was very tasty and is a new favourite!

Next up was Gosht ‘e’ Kalia (chicken or lamb cooked with herbs, spices, chilli seeds & yoghurt). This dish is not for the faint-hearted! Hubby is a serious lifelong chilli head and this dish, which is hotter than a vindaloo, delivers on heat for sure, but also taste which pleases him no end. He doesn’t just a want just a burn-your-mouth dish, he still wants all the flavours too. To sweeten it up, he enjoys it with prawns instead.

I enjoyed the special lamb shank – melt-in-the-mouth lamb that fell off the bone, in a really tasty tomato based curry. It was a monster of a serving! The Christmas menu dish we got to try was Venison Harin Jury Fry (stir-fried venison with ginger roots, oyster sauce, cumin seeds, fenugreek seeds, and nigella seeds; cooked with onions, peppers and mushroom). This dish was utterly delicious and I really hope it makes it onto the main menus. The texture of the meat was like wonderfully cooked sliced duck breast, and the oyster sauce really added a wonderful sweetness to the delicate game meat, with the crunch of the stir fry veg adding another dimension.

Service was warm and friendly, and we really enjoyed dining in, and washing it all down with a crisp Indian lager.

From a takeaway point of view, you can order online or call and there is a time slot where you can enjoy a percentage off on your order too.

For our takeaway we went for the same starters – chicken chat and prawn puree. The latter isn’t on the takeaway menu but is on the online ordering, I just ask for it if we ring them and it isn’t a problem.

For mains, the chilli head had his Gosht ‘e’ Kalia again, and I opted for a new dish – Balti Tikka Sagawala (chicken or lamb barbecued in a Tandoori clay oven, then cooked with fresh spinach and Balti ingredients, topped with garlic). This was a very flavoursome curry that wasn’t too ‘dry’ or condensed. I would definitely have it again.

I have previously enjoyed the Goan Fish Curry ( fillet of haddock marinated in a blend of Goan roasted spices, cooked in a sauce with a hint of coconut milk and tarmarind). This dish was literally fish and the creamy coconut-ty sauce with a sweetness to it and it is a dish I will try again soon.

What we have been pleased with is that the quality of Denley’s offering is brilliant, whether takeaway or dining in and tastes fresh, full of flavour, whilst not being loaded with ghee. It’s certainly an Indian venue to try if you haven’t already. I think the lesson is that Indian food is not just for Christmas!

There isn’t any parking solely for the restaurant, but there are spaces opposite that are free after 6pm, or if you park up the high street, it is only a few minutes walk down. It is also only a 5 minute walk from Topsham station too, if you wish to hop on the train and head in.

Denley’s Essence of India

62 High Street, Topsham, Exeter, Devon, EX3 0DY

Website         Facebook

*We were hosted at the restaurant in exchange for a review if we enjoyed the experience, and this does not affect our opinion. The takeaway was not hosted and was purchased as part of our normal eating out and paid for by us.

Restaurant and Takeaway review: Denley’s Essence of India, Topsham – by Lauren Heath With Chicken Tikka Masala having been Britain's favourite food for around a decade and Indian cuisine being our second favourite takeaway according to stats, it's clearly a popular choice for any household at some point during the week or month.

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Review of the year: 2018

Review of the year: 2018

Here we are, at the end of another cycle. The world gets weirder every year, but one thing is consistent – we live in a part of the world that has some amazing food producers, restaurants and events taking place throughout the year. Our county is home to so many award winning hotels and restaurants, visitors to Devon are totally spoilt for choice. This year we’ve seen a number of restaurants…

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Reflections on the South West Chef of the Year 2018

Reflections and photos of the South West Chef of the Year 2018

One of the highlights this year has been witnessing the grand finals of the South West Chef of the Year. Finally (after a few hiccups with life, photographs and WordPresses new editor) I have some of the shots from the day. I’ve had the privilege of watching the finals for the last couple of years, and they’ve been an absolute thrill-ride. Some of the top chef talent from across the South West…

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Did you know that over the festive season, 10,000 mince pies are consumed every minute!

If Mince pies or tarts aren’t your ‘thing’, you don’t fancy making your own pastry or you don’t have a packet of frozen puff or short pastry in the freezer, then you might wish to try these Mincemeat Cakes.

In a nutshell, or even a pastry case, they are little sponge cakes flavoured with dried mixed spice, cinnamon and with a spoonful of tasty mincemeat in the middle. The mincemeat is just one of many wonderful products I’ve bought from the lovely people at Otter Vale, who I visited recently. The mincemeat is really quite luxurious, partly due to some brandy in it! I tried these cakes out on my friends and family and the tins came home empty with the comment “you can make those again!”

Here’s the recipe if you wish to give them a go. They are fairly quick to make and would be great to make with your children too. There are not many dishes to wash up afterwards which is always a good thing.

The mincemeat has no suet in, so I believe it is suitable for vegetarians, and it’s gluten free too – so it could work if you change the flour to gluten free flour.

Put your oven on at 180 degrees C….

What you need:

12 pastry cases & bun tin

175g self raising flour 175g softened unsalted butter 100g soft light brown sugar 1 tsp mixed spice 1 tsp cinnamon 3 eggs Grated zest of an orange 150g mincemeat Icing sugar for dusting

What to do:

Put all the ingredients into a bowl, except the mincemeat, and whisk with an electric mixer for about 2-3 minutes until well blended.

Put the pastry cases into the bun tin and carefully put a tablespoon of mixture in the base of each case.

With a teaspoon, (although I found it easier to use two teaspoons and to save your fingers getting sticky) place a teaspoon of mincemeat in the centre of this. Repeat this for every pastry case. Top these with another tablespoon of cake mixture so that you can’t see any mincemeat. Bake in the middle of your oven for about 15-20 minutes, checking at 15 minutes to see they are OK. Once cooked, take out and carefully put onto a cooling rack. Once cool, if you can wait that long, dust with icing sugar for that snowy, festive look and enjoy with a cup of tea or glass of sherry. I reckon these cakes would be lovely served warm with cream or custard.

The mixture may make a few more than 12 cakes – I seemed to have a bit left in my bowl!

Have a go, and tag us on your photos on social media. Happy mincemeat munching!

Recipe: Mincemeat Cakes by Sue Stoneman Did you know that over the festive season, 10,000 mince pies are consumed every minute! If Mince pies or tarts aren’t your ‘thing’, you don’t fancy making your own pastry or you don’t have a packet of frozen puff or short pastry in the freezer, then you might wish to try these Mincemeat Cakes.

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NEWS: 2018 Promises to be a Great English Wine Vintage as Sharpham Release Their First Wine Using the 2018 Grapes

NEWS: 2018 Promises to be a Great English Wine Vintage as Sharpham Release Their First Wine Using the 2018 Grapes

This year in the UK, and specifically South Devon, the weather conditions have been perfect for a bumper and high-quality wine harvest. Thanks to the “Beast from the East” and one of the hottest and driest early summers on record, wine makers in the UK are looking forward to a vintage to remember.

Sharpham Wine & Cheese, based on the banks of the River Dart near Totnes in South Devon, have just…

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NEWS: Ebdons launches cocktail menu tomorrow! Thursday 13th December

NEWS: Ebdons launches cocktail menu tomorrow! Thursday 13th December @EbdonsR

Ebdons Refreshments is a brand-new independent delicatessen and café bar in central Exeter and on Thursday 13th December they launch their great new cocktail menu, with an amazing launch night offer.

This cosy new place combines the best local produce and home cooking with European-style café culture. Ebdons has been open from 8am to 10.30pm (10am to 10pm on Sundays) every day since October,…

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Review: Lewtrenchard Manor Part 2 - The hotel

Review: Lewtrenchard Manor Part 2 – The hotel

Located a stone’s throw away from Dartmoor, Lewtrenchard Manor is the perfect stopping off point for anyone who wants to explore the surrounding countryside.  Pop over the border to Cornwall, or visit West Dartmoor and Okehampton, the wilds of Devon are your plaything.

We had eaten our fill the night before with the Purple Carrot private dining experience, and in the blurry light of day, the…

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If you are looking to try your hand at cooking something different to the traditional turkey over the festive season, then the 1-Day Game Course could be for you. You will be shown how to create three stunning game dishes, covering boning skills, different cooking methods, use unfamiliar vegetables, seasonal garnishes and learn the art of making great tasting sauces. Prepare to get your hands dirty, learn some new skills and with expert help, tips and advice, you will cook up some fantastic dishes which you will be able to recreate at home when entertaining family and friends over the festive period and for any dish, not only with game, any time you decide to cook in your kitchen.

The course begins at 9.30am and you are welcomed with tea/coffee and you meet your fellow students. Our Chef Tutor for the day was Stuart and he made us all feel welcome and gave us an overview of what the day entailed. Feeling hungry and keen to get cooking, we headed off into the sparkling clean well laid out kitchen.

You usually work in pairs which is good fun as you get to chat all things foodie with your fellow student. At your workstation, you have everything laid out for you. All the ingredients needed for each dish are all weighed out for you, which saves so much time and enables you to plough through the day’s activities. There’s no need to worry about the washing up as there is a very helpful member of the team to do the dishes too! Thanks Mike! Aprons tied, name badges pinned on, hands washed and you’re ready to get cooking.

Menu of the Day Roasted breast and leg of partridge with Jerusalem artichoke puree, green bean, shallot and truffle salad, golden raisins, hazelnuts and sauternes sauce. Sous vide breast of wild duck (mallard) with ‘feuille de brick’ wrapped leg with chestnuts, prunes and sage, creamed salsify, roast winter squash, kalettes, port and earl grey reduction,and braised leg “sausage roll” Pan roasted loin of venison with black pudding puree, radicchio, wild mushrooms, fondant potatoes, blackberries and Grand Veneur sauce

The day was very informative. We learned how to make the best of a game bird, the ‘nose to tail’ concept, using every part of the animal without wasting anything and using any leftovers to make the most incredible tasting sauces. Butchery skills played an important part in boning the carcases and Stuart demonstrated these expertly then left us to do it ourselves. He was always on hand to help if needed and answer any questions.

A diverse range of cooking methods were used including sous-vide, deep frying, braising, roasting, pan frying, blanching, blending, sauce making (and I mean proper sauces and reductions), and cooking a fondant potato. Having cooked the game, with prior preparation, we were given plating tips to enable us to serve up three wonderful looking, very tasty plates of food which I would be very happy to be served if dining in a top restaurant. You get to sit down together once you have served up each dish and are served a glass of wine too. We even had a Christmas Cracker to pull – well it is December!

You get to take home the food you didn’t get to cook or eat so that you can recreate your dishes when you get home, a certificate to show you have successfully completed the course plus the detailed recipes with your notes on that you have worked from during the day. You may wish to visit the well stocked cook shop on your way out too.

The next Game course is on Saturday 19th January 2019. Game is seasonal, and the menu for the Day’s course may change slightly depending on the time of year.

If you are unable to go on this course, there are many other Christmas Courses to choose from. Some are for a full day and there are a couple of half day courses as well. All courses, (over 40) for varying abilities and a diverse range are listed on the website. Vouchers are also available to purchase and would make an ideal present for your partner, family member or a foodie friend.

Where is it:

Ashburton Cookery School

Old Exeter Road, Ashburton, South Devon TQ13 7LG

Telephone: 01364 652784

Website Facebook Twitter Instagram

Christmas Courses available: (check website for dates and availability) Christmas Chocolates – One Day Christmas Baking – One Day Christmas Canapes -ohalf day Christmas Macarons – half day Christmas Breadmaking – One Day Christmas Game – One Day

Cookery Course Review: Ashburton Cookery School – 1 Day Christmas Game – by Sue Stoneman If you are looking to try your hand at cooking something different to the traditional turkey over the festive season, then the 1-Day Game Course could be for you.

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As part of my role for Dining Devon, I get to visit and eat at places I’ve not been to before nor heard about and my recent visit to Beyond Escapes Totnes was one of these, beyond my radar on the Devon foodie/leisure scene.

I used to live further south towards Kingsbridge before my move to Exmouth many years ago and regularly cut across country from Totnes to Torquay which is where you will find the Beyond Escapes Restaurant, down one of those small typical Devon lanes just off the A385 near Berry Pomeroy.

Whilst it was dark when we arrived, we could see from the well-lit surroundings it looked like a very clean, smart, newly built resort (opened February this year). The BE Tempted Restaurant was nestled in amongst the grounds of the restored Mansion House and luxurious holiday lodges. Some of you Totnes folk may remember this place previously called Barton Pines.

Dining Devon was invited here to sample the autumn menu from their Restaurant.  We were given a quick tour of one of their stunning lodges which are available to book.

Do check out the Beyond Escapes website for details of booking these out as well as information on the BE You Spa and Gym. I’m already thinking ‘girly’ weekend away, spa treatments, lunch and an afternoon tea visit! Don’t worry guys, you aren’t left out as there are plenty of treatments for you men too! Ideas for Christmas presents people!

The restaurant was warm and welcoming, and we would have lovely views over towards Brixham from the large windows. I could imagine seeing the colourful patchwork hills and glimpses of the sea from here during the summer.

We were very well looked after by our waiter Steve; he asked if we would like to sample some cocktails the bar staff were making that evening. I had to refuse, being the designated driver for the evening but Andrew enjoyed a Gingerbread Margarita, creamy and like a gingery Brandy Alexander.

It was a tough choice from the Starters or Lite Bites Menu. I went for the Brixham Mussels with Devon Cider, Cream and Garlic and my husband chose the Spicy Curry Koftas. We could have had soup, a Grilled Goats Cheese dish or Calamari. These arrived not long after we had some bread and oils to nibble on. My mussels were tasty and the sauce, very creamy. Andrew’s Koftas were not over spiced but with subtle Indian flavours.

For mains, I stuck with fish, as we were sipping a very pleasant Sauvignon Blanc from Chile, and chose the Maple Syrup roasted Salmon Fillet which was served with buttered new potatoes and seasonal vegetables. It arrived on a hot plate, was a decent portion and was very tasty.

Andrew’s stomach was telling him he wanted a burger but he was persuaded to go for the Curry of the Day, a Chicken Jalfrezi, which he enjoyed, along with the poppadum, small naan, and homemade bhaji. There were plenty more dishes to choose from as well as dishes for the non-meat eaters. Vegans and Gluten Free diners need to let the chef know as they are happily catered for.

Feeling slightly full, but enjoying our relaxing evening out, the chef’s Chocolate Brownie came well recommended so I had that for dessert (it was a good Brownie) and Andrew went for the Banoffee Pavlova with a Biscuit Crumb and Toffee Sauce which he said was quite light and he readily polished it off, whereas I had to ask for some tinfoil so that I could have the remainder of mine with a cup of tea the next day as I didn’t want to leave any on my plate. It was a very generous portion even for me to eat!

Overall the meal was very pleasant and priced at about £30 per head for a three-course meal excluding wine. It’s not fine dining, but freshly ‘home cooked’ locally produced food generously served on hot plates, well presented and tasty.

Sunday Carveries are proving popular with the locals offering unlimited Yorkshire Puddings. Now that sounds inviting – who doesn’t like lots of Yorkies with their Sunday roast?

Sunday Carvery prices which look very reasonable: One Main Course – £10.95 (£8.95 for Vegetarian option) One Main Course and either a Starter or Dessert – £13.95 (£11.95 for Vegetarian option) One Starter, Main Course and Dessert – £16.95 (£14.95 for Vegetarian option)Under 12’s Main Course – £5.95

So if you want some good, honest food, a choice of popular dishes with friendly service in a relaxed, convivial atmosphere, why not escape to BE Tempted at Beyond Escapes Devon. It could be worth combining your eating experience with a stay and a bit of pampering too.  Did I mention that most of the lodges have hot tubs?

https://beyondescapes.co.uk/

Where is it? Beyond Escapes Devon, Blagdon Road, Higher Blagdon, Totnes, Devon. TQ3 3FZ (or for SAT NAV please use TQ3 3YG) TELEPHONE: 03301 274300 EMAIL: behere@beyondescapes.co.uk

Plans are well underway for a Beyond Escapes North Yorkshire to open in 2020.

This review was hosted by the restaurant.  The review is written independently and is not influenced in any way.

Advert: Beyond Escapes Totnes – by Sue Stoneman As part of my role for Dining Devon, I get to visit and eat at places I’ve not been to before nor heard about and my recent visit to Beyond Escapes Totnes was one of these, beyond my radar on the Devon foodie/leisure scene.

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Liam Steevenson MW Creates a unique new wine list for Southernhay House

Liam Steevenson MW Creates a unique new wine list for Southernhay House

Liam Steevenson MW has collaborated with Exeter’s most beautiful townhouse hotel to curate an exceptional new wine list, dubbed ‘When A Friend Makes Your Wine’.  The list of eight wines includes six wines created by Liam himself, plus two of his all-time favourites.

Having initially made his reputation as a wine merchant and buyer, including a stint as Senior Wine Buyer for Waitrose, Liam has…

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Christmas is just around the corner and to get you into the festive spirit, I’ve made some Chelsea Buns and instead of putting them into a rectangular baking tin, it’s quite fun to arrange the buns into the shape of a Christmas Tree for their second prove before going in the oven and then decorating them with glace cherries and glace icing. Still a ‘Share n Tear’ plate of sweet sticky buns and it will brighten up any table. It would work well with Cinnamon Buns, Olives, Sundried Tomatoes and even Pizza filling for a savoury snack.

Here’s the recipe:

You will need to put your oven on at 190C and find your largest baking sheet and line it with baking parchment or a silicone sheet

To make the dough: 500g Strong White Flour 1 sachet dried yeast 1 tsp salt 1 egg 300ml milk 40g unsalted butter

For the filling: 100g cranberries 100g sultanas 100g dried apricots 25g unsalted butter 75g soft light brown sugar 2 tsp cinnamon Zest of 1 orange 1 egg for glazing

For the topping: Glace cherries Glace icing – made up of icing sugar and water into a thick paste

What to do: Melt the butter and warm the milk. Into a bowl tip the flour, dried yeast and salt. I use a KitchenAid mixer with a dough hook to mix my dough. Add the warm milk, butter and egg and bring the mixture to a smooth dough which may take about 5-8 minutes.

Alternatively mix by hand and knead for about ten minutes on a lightly floured surface. Leave the dough to prove for about an hour or until it has doubled in size.

While the dough is proving, weigh out the dried fruit and chop up the dried apricots. You could use mixed dried fruit. Melt the butter in a small bowl. Put the sugar with the cinnamon into a bowl and mix well.

Once the dough has risen, turn it out onto a lightly floured surface and give it a little knead. You then need to roll it out into a rectangle about 40 x 25 cm with a long edge just in front of you. Take a pastry brush and cover the dough with the melted butter.

Sprinkle the sugar and cinnamon mix evenly over the top followed by the dried fruit. Press it down into the dough with the palms of your hands. Sprinkle over the grated zest of the orange for extra citrusy flavour.

Now take the long edge and carefully roll it away from you to make a long swirl, popping back in the pieces of fruit that may fall out. Cut this into 12 even slices and arrange them cut side up in the shape of a Christmas Tree. You can put the swirls fairly close together as you want them to stick together. Leave to prove in a warm place for about half an hour before brushing with beaten egg and placing them in the oven to cook for about 20-25 minutes.

Check after about 15 minutes to see that they are not burning. Cover with tinfoil if you need to. They are cooked if they sound hollow when tapped underneath. Take them out of the oven when cooked and leave to cool. Carefully transfer onto a large wooden board or tray and when cool enough, decorate with glace icing and chopped up glace cherries. Alternatively you could give your Christmas Tree a shiny glaze by melting a tablespoon of apricot jam with a little water and paint it on with a brush. A dusting of icing sugar always adds a ‘snowy’ feel.  Best eaten on the day you make them – and not long after you have decorated them and are still slightly warm. Try eating them without licking your lips or your fingers!

Recipe: Festive Chelsea Buns – by Sue Stoneman Christmas is just around the corner and to get you into the festive spirit, I’ve made some Chelsea Buns and instead of putting them into a rectangular baking tin, it’s quite fun to arrange the buns into the shape of a Christmas Tree for their second prove before going in the oven and then decorating them with glace cherries and glace icing.

[eatingexeter]

As you wind your way around the lanes of South Devon, probably heading for, or departing from, one of the many coastal destinations the county has to offer, I have no doubt that sustenance will be somewhere on your itinerary.

Look no further than The Bear and Blacksmith; located on the A379 in Chillington near Kingsbridge, what looks like a small bolthole from the front in fact leads a good distance back revealing a bar area, designated dining area and a garden to the rear with parking.

Chef and landlord Malcolm Church has over 20 years’ experience under his whites and is very proud to bring incredibly local and homegrown fayre to all who step across this pub’s threshold.

Where possible, Malcolm and fellow landlord, Claire Mundy grow and rear as much of the produce they sell in the restaurant as possible. They’ve got a smallholding in South Allington and grow veg on the land next to the pub. They’ve even got an in-house butcher to help transport the meat directly from field to fork. The team are very transparent about where their ingredients come from, as well as being supportive of local producers who can add to their offering.

We dined on a Friday evening and it was great to see the pub filled with visitors and locals, families and couples, workers and furry friends – all enjoying a bite to eat or a swift pint. The menu caters for everyone; with a small pub menu (which in my opinion indicates fresh ingredients) and a specials’ board showcasing the daily catch as well as what’s fresh from the farm that day. Staples such as burger of the day, day boat catch, steak from the farms very own stock, and baked camembert make up the robust main menu.

First up, was a seafood basket with tartare sauce; lightly breaded and oh so tender pieces of fish, prawns, calamari and salt and pepper squid with a pool of lush homemade tartare sauce. We also enjoyed The Bear and Blacksmith farm belly pork with chutney and toast; a fair chunk of juicy, tender meat with a hearty chutney and toasted homemade bread.

For my guest, the main choice was a simple one – a spicy seashore special of John Dory with Thai crab noodles and whole king prawns. I, on the other hand, struggled to choose and, not because of the lack of options but due to the abundance of choice. Opting for lamb, which I don’t cook often at home, the special of Salcombe Meat Company lamb, with boulangere potatoes, sauté vegetables and salsa verde was the winner. A pair of meaty caveman-like bones arrived, atop of said vegetables, with a well-seasoned potato tower that my knife went through like butter. The salsa verde was a vibrant tang for the tastebuds, cutting through the natural fattiness of this delicate yet earthy meat.

I didn’t hear much from the other side of the table – but not to worry, he was devouring his course in happy silence, only taking a breather to tell me he couldn’t fault it. A meaty and perfectly cooked fish fillet lay on a bed of flavoursome skinny noodles – a perfect balance of spicy yet fresh Thai sambal (made fresh using chillies from the farm) was laced with plenty of sweet crab and, if that wasn’t enough, a trio of prawns topped it all off.

The expertly-crafted desserts – a heavenly chocolate fondant and honeycomb ice cream, and a delicate, yet homely, Bakewell tart – were equally as tasty and warming as our previous courses.

While our beautiful coastline offers a feast for the eyes, The Bear and Blacksmith can certainly take care of your stomach. I will certainly be adding The Bear and Blacksmith to my next South Devon itinerary – I don’t think it can get more local or fresh than this.

*This review was previously written for and published in Crumbs Magazine, Devon and is my intellectual property along with the photography*

The Bear and Blacksmith, Chillington, Kingsbridge TQ7 2LD

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Pub Review: The Bear and Blacksmith – by Lauren Heath As you wind your way around the lanes of South Devon, probably heading for, or departing from, one of the many coastal destinations the county has to offer, I have no doubt that sustenance will be somewhere on your itinerary.