Oven, a baptism of fire? 0 to cooked in 60
Local children helped festival organiser James Brown build this
spectacular clay oven in the old market. Later, with the
temperature off the end of the scale, a pizza was cooked in just
Taken at the opening party, do you
Dartmouth Pie at the food festival
as a bar meal and also in the market on Sat and
Sun. While researching a new Christmas dish, the Royal Castle
Hotel's roving chef came across a Dartmouth pie in a historical
cook book by Gale Winy. The pie first saw the light of day in
the 1820s, possibly due the fact that Dartmouth was a port and
saw the introduction of oriental spices and fruits. The pie has
been reinvented with a 21st century bent with farmer Phil’s
minced lamb as opposed to the original mutton and with the
original pastry that’s a cross between today’s short crust
pastry and a hot water pastry. The pie will be launched as a bar
food special over the week of the Food Festival. Nigel Way, owner
of the Royal Castle, said "it is a very nice pie with minced lamb, sultanas
and spice, it's not at all fatty and is a great wintertime warmer.
I think it will be a great hit
and may well be a full time item on the new winter menu".
Someone pointed out, that a pie that
size is 'way' too much, looking very carefully at the pie image,
we think we agree!!
The Royal Castle Hotel also has a
to see it, you really should!
mirror on the wall, who's the most famous of them all?
Dartmouth Food Festival's Opening
Party last night included famous guests
Joyce Molyneux and John Burton-Race shown here.
In the seventies and eighties Joyce's "Carved Angel" restaurant
was one of the shining beacons of the British culinary
landscape. While many London chefs were experimenting with
nouvelle cuisine, Joyce was
focussing on good quality, well sourced ingredients prepared
simply. She is
one of the most influential chefs in the early days of what is
Modern British food and is an original patron of the Food
When Joyce retired from the Carved Angel it was bought by John
Burton-Race, known on TV for the series "French Leave" and
"Return of the Chef". John re-named the restaurant "The New
Angel" and prides himself on serving
exquisite yet simple food, using local produce. His menu is
changing, depending on what fish comes off the day boats and
grown produce is in season. John and The New Angel received a
Michelin Star just 8 months after opening in Dartmouth.
The New Angel is participating in this year's Food Festival by
special festival menus, as well as providing cookery
judging events at Children's Day today.
Children's Day got off to a good start with the BBC Film Crew
arriving just as we went to press. Here are a few
photographs of local children captivated by the food. This
afternoon will see the main activity.
Lick the Spoon – an exotic trip into the world of chocolate
Exotic chocolate will be on
everyone’s lips at the popular Ladies Lunch at Dart Marina Hotel
in Dartmouth on Wednesday 31st October. Diana Short, founder of
the fabulously named chocolate company Lick the Spoon, will talk
about her love of working, living and breathing the whole
subject of chocolate. As always at the Ladies Lunch, the food
served will be prepared by Executive Head Chef Mark Streeter,
who will use seasonal produce sourced from farmers, growers and
fishermen from the South Hams area of Devon. “I’m certain
our Ladies Lunch on October 31st will appeal to lots of people!
Diana will be taking us into a cocoa-scented world of truffles,
ganache, shards and quills and explaining how to tell an
exceptional chocolate from an average one!” said Mark Godfrey,
MD of Dart Marina.
Diana Short, an accomplished chef
who has worked in Michelin starred restaurants, set up Lick the
Spoon in 2006 after living and working in France for six years.
“I am always happy to talk about chocolate – it never feels like
work to me! We make everything in small batches, even the
bramble jelly for our Mulled Blackberry ganache is made by hand
from blackberries we pick ourselves, and we use the world’s best
chocolate in all our products, but the most important ingredient
is oodles of passion!” Diana will answer questions on the many
different attributes of chocolate, its well documented
aphrodisiac qualities, and its ability to cheer up even the
rainiest day! Lunch will be served in the unique setting
of Wildfire Bistro overlooking the stunning River Dart. Chef
will prepare a delicious main course and a pudding which will
leave the taste buds ready for the rich, dark flavours of
To book please call Liza Cadby on 01803 837107 or for further
information about events at Dart Marina please visit