Updated: Oct 9, 2020
We hope this finds you all cosy and well.
Here we find ourselves already in October, with the nights drawing in, temperatures dropping, not to mention the rain and wind. For Simon and I, October is all about gearing up to The Dartmouth Food Festival and working up to one of our busiest weekends of the year. Much like all the Dartmouth Festivals it has been cancelled, the first time ever since its inception - thank you Covid!
The start of the festival in most recent years has been marked with ‘The Feast’, held on the Saturday before Food Festival weekend. Simon and I have more often than not been involved in the feast, which got us to thinking - how could we keep the spirit of The Festival and The Feast alive? “Why not have a Feast at Home”, we said, and the idea was born.
We are delighted to offer a celebration “Feast @ Home” delivered to your door on Friday 23rd October. The cost is £25 per person for three courses, and a menu requiring very little effort on your part. You can place your order on our website at www.dartmouthfinefoods.co.uk or give us a call on 01803 411216. We have also teamed up with our great friends and fellow festival advocates, Suzie & Jonathan Sutton of Michael Sutton’s Cellar. They are offering a selection of matched wines, and two flights. These are available on our website or direct from MSC on 01803 770737 - but will be delivered with your feast.
FISH GRAZING PLATTER – TO INCLUDE:
DARTMOUTH CRAB SALAD WITH PINK GRAPEFRUIT SALSA
BEETROOT CURED GRAVADLAX
ANCHOIADE DIP WITH FRESHLY BAKED FOCCACIA
PICKLED CUCUMBER AND CAPERS
JOYCE MOLYNEUX’S FAMOUS DARTMOUTH PIE
SERVED WITH ROSEMARY & GARLIC PARMENTIER POTATOES
ROASTED AUTUMN ROOT VEGETABLES AND KALE
PEAR & ALMOND FRANGIPANE TART
WITH DEVON CLOTTED CREAM AND A WHITE WINE, PEAR SYRUP
The Fish Grazing Platter will be ready to serve straight from the box - great for you and your guests to dig into.
The pie will come as a cooked puff pastry lid, and the slow cooked filling separately. This will combat any oven variations and ensure everybody gets a perfect pie lid. Joyce’s famous filling is made with mutton, slow cooked with dried fruit to give a little sweetness. We will be using hogget however, which is an older lamb giving great flavour whilst still being lovely and tender. All the vegetables will be cooked and ready to warm through the oven - what could be easier?
Dessert will again be cooked and ready to warm – there may be a prize for the best attempts at clotted cream quenelles?
On a personal note I am back behind the stove a little more now. We are working towards new dishes and a recent test run on Beef Wellington and Salmon en Croute went exceptionally well.
I am still living on the farm whilst Sarah and the kids are at home. School is a little strange for the kids, but I am so glad they are be back and getting to grips with GCSEs and A Levels.
On the farming front we have put the first tups in with the ewes this week. The best stock will be crossed with a new genetic line from New Zealand, through the use of artificial insemination. My brassicas are doing OK, but the pigeons and cabbage whites did get a few as always.
We will be starting to think about dare I say it, Christmas offerings in the coming weeks, so keep an eye on the website.
Keep safe and well everyone and Bon Appetit!