TV chef Dean Edwards has teamed up with Burts Chips to encourage crisp lovers across the region to put the crunch back into lunch, with ‘The Ultimate Crisp Sandwich’.
Bristol-born Dean has used Burts’ legendary core range to develop delicious sandwiches to jazz up lunchtimes this summer.
For those in the know, there’s nothing quite like a crisp sandwich. In an age where lunches are increasingly al desko and disappointing, Burts Chips, makers of artisan hand-cooked potato crisps, has partnered with Dean to encourage Brits to have a lunch to actually look forward to. Dean...
As the UK struggles to meet demand for skilled chefs, the world’s most prestigious culinary arts, wine and management school, Le Cordon Bleu London announces the launch of its 2016 Scholarship Award. This year’s winner will be awarded a place on the coveted Diplôme de Pâtisserie followed by a three month Diploma in Culinary Management, which in total will provide a student with a 12 month classical training alongside advanced culinary techniques and management studies. With over 120 year’s heritage, Le Cordon Bleu has built a worldwide reputation in the Hospitality and Gastronomy industry...
Local popular broadcaster Judi Spiers was on hand to help Michael Caines, MBE, to Stir Up some Christmas puddings for local adoption charity Families for Children.
Stir up Sunday is traditionally the day for everyone in the family to take a turn at stirring the Christmas pudding, whilst making a wish.
Last Sunday at Darts Farms Michael and Judi helped adopted children from across the region do just that and create their own Christmas puddings.
Michael, who was adopted into an Exeter family, credits Families for Children with making him the person he is today and...
Gidleigh Park’s Head Chef Allister Barsby has been named as one of the 30 recipients of the 2015 Acorn Award. Given each year to 30 of the brightest prospects aged under 30 in the hospitality industry by leading industry title The Caterer, the award is recognised as one of the most prestigious in the hospitality world. Nominated by Brownsword Hotels, the owners of Gidleigh Park, Allister joins an illustrious group of less than 900 to have ever won an Acorn Award since their inception in 1986. Seen as recognition of flair and passion in rising stars in the hospitality industry, Allister...
On Tuesday 9th June 2015 from 6pm until 8pm, astounding Head Chef of The Boundary restaurant, Frederick Forster, will be demonstrating the very latest superior features and product innovations from Miele appliances, by preparing a selection of exquisite food samples.
Bradburys Exeter is proud to be hosting this event and expanding customers’ knowledge of some of the high quality leading brand appliances that are sold at the ALNO showroom. This unique FREE entry event is perfect for anyone currently re-modelling their kitchen who is hoping to find out more about Miele appliances or...
Chef Robin Rea from Ottery’s award-winning Rusty Pig has put together a special festival meal box for the Honiton Sausage & Cider Festival at the Honiton Showground on May 1 and 2.
The feast includes a Rusty Pig homemade saveloy and blood pudding, with green sauce and pease pudding.
“We’re really looking forward to supporting the festival this year as traders, and I wanted to make something a bit different for festival-goers to enjoy,” explained Robin.
Robin signed up for the festival after choosing the Devon Freewheelers as his charity of the year for 2015....
Out of nearly 100 applications, Jessica Abigail from Exeter has been selected to attend the semi finals to fight for her place at Le Cordon Bleu London as scholarship winner. The UK’s leading culinary school has only one place for a winning candidate to study for a Diplôme de Cuisine, followed by a three month Diploma in Culinary Management. Jessica said:: “I am shocked and very happy, I feel so grateful and honoured that Le Cordon Bleu London chose me to go to the semi-final. I know that this is the start of my culinary journey.” The prize is worth in excess of £35,000 and includes...
It’s not just on the pitch at Sandy Park where top class performances are being put in; off the field the results have been just impressive this season. Delivering perfection is top of the agenda for Sandy Park’s Head Chef, Denis Turner, who has been helping to feed not only the hopes of the Exeter Chiefs rugby team, but also an extensive array of customers who have been dining at the Westcountry’s Premier Banqueting & Conferencing Centre. Whether it’s feeding thousands on match-days or more intimate affairs such as a Gourmet Evening with Michelin-star chef Michael Caines MBE, every...
First Great Western and award-winning seafood chef and restauranteur, Mitch Tonks, have today launched an all new lunch and dinner menu for the UK’s only daily fine dining rail service, the Pullman - available on ten services daily.
Mitch has created the menu using locally sourced produce, building on First Great Western’s 50:15 pledge to source products from near the railway line.
This includes fish from Mitch’s local Brixham market, burrata from Laverstoke Farms, fillet steak from Somerset, scallops from Devon, Westcountry cheese and Somerset quince jelly. The wines –...
Jamie’s Italian is set to open its newest restaurant in Exeter’s Princesshay.
Jamie Oliver’s popular group of restaurants has 35 outlets across the UK, but the new restaurant in Princesshay will be a first for the West Country.
The Exeter restaurant is set to open in early 2015 and will occupy the unit between Coal Grill & Bar and Café Rouge.
Jamie’s Italian is inspired by Jamie’s passion for the Italian way of life, designed to be accessible and affordable, a neighbourhood restaurant where everyone is welcome.
