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If Lockdown#2 has left you with a bit more time on your hands, then why not brush up on your culinary skills with some of these mouth-watering festive recipe ideas from Exeter? We’ve gone straight to the producers, suppliers and servers of this fabulous fare, to get their top tips on how to steal the show this Christmas. The really great news is, that all of the ingredients can be sourced in and around Exeter, making your food footprint small too! Cheers to that!
Pre-dinner Nibbles
Smoked Cheddar, Prosciutto and Rosemary Bites
A super simple, but super scrumptious nibble for Christmas from Quicke’s Cheese, this bitesize canape has the ultimate mix of gooey smoky cheddar, salty prosciutto and fragrant rosemary.
Ingredients
- 18-24 thin rashers prosciutto ham
- 150g Quicke's Oak Smoked Clothbound Cheddar, rind trimmed and cut into 24 pieces
- Several sprigs of rosemary
Method
1. Heat the oven to 200C/180 fan/gas 6
2. Carefully wrap the prosciutto around the cheese pieces (you may not need a full slice of prosciutto for each piece of cheese, depending on the size).
3. Put the rosemary sprigs on a baking tray and place the wrapped cheese pieces on top. Roast in the oven for 15 mins until golden and crispy. Serve immediately but be careful, as they will be very hot!
This recipe is part of Quicke’s festive cheese canapes series, you can see the rest of their ideas here.
For the Main Course
Stuffed Turkey Leg
Since the 1600s, turkey has been a popular choice for the Christmas Day meal, and Ben’s Farm Shop in Exeter have come up with their own spin on this family favourite.
Ingredients
A medium sized turkey leg, boned with all tendons removed, stuffed and rolled up with a couple of rashers of streaky bacon (the whole caboodle is available from our butchers’ counter)
- 1 red cabbage, quartered, cored & shredded
- 1 large onion, finely chopped
- A good knob of lard/goose fat/beef dripping
- 2 tbsp dark brown sugar
- 2 Bramley apples
- 3 tbsp cider vinegar
- 250ml turkey stock
Method
1. For the cabbage: In a heavy saucepan, gently sauté the onion in the fat for ten minutes, add everything else except the apple, put the lid on and cook in a 140ºC oven for 2 hours. Put the turkey leg on a baking tray and put it in the oven also. Take out the cabbage pan, stir the grated apple into the cabbage. Turn the oven up to 200ºC to crisp up the turkey skin while you finish the cabbage
2. Mix a sieved tablespoon of flour with 4 tbsp of crème fraîche and a teaspoon of English Mustard powder in a large bowl and mix in the red cabbage (a ladle at a time). Return it all to the saucepan and cook, on the hob, for another 10 minutes over gentle heat. Check the seasoning - hopefully the acidity of the grated apple will come through - and the cabbage will be lusciously creamy. Take out the turkey and allow to rest for a few minutes before carving
3. Chez Watson, bread sauce and potato crisps round off the meal, both for the carbohydrate element and communal dunking but it does make for a very messy plate. C'est la vie!
Recipe sourced from Ben’s Farm Shop
Rockfish Seafood Risotto
Christmas dinner doesn’t have to just be about turkey, so why not try something completely different this year and have a go at creating one of Rockfish Exeter’s favourite seafood recipes? You can even join their Ocean Club to access exclusive video recipes, including skills and tips for cooking fish.
Ingredients
- 400g mussels, cleaned
- 400g clams
- 400g cockles
- ½ a bottle of dry white wine
- 150g squid, sliced into rings
- 100g monkfish or gurnard fillet, cut into small pieces
- 2 langoustines, split in half
- 25ml olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small dried hot chilli
- Good pinch of saffron
- 300g carnaroli rice
- 8 shell-on prawns
- 50g peeled prawns
- A good handful of fresh parsley, finely chopped
- 20g unsalted butter
- Lemon juice
- Sea salt
Method
1. Put the mussels, clams and cockles in a pan with ¾ of the wine and steam the shellfish open for 3-4 minutes. Discard any that remain closed. Strain, reserving the stock for the risotto
2. Heat the olive oil in a large pan and cook the onion, garlic, saffron and crumbled chilli gently until softened
3. Add the rice and continue to fry until it is translucent
4. Pour in the remaining wine and allow it to evaporate and be absorbed by the rice
5. Add the squid and the monkfish or gurnard
6. Add a ladleful of the reserved stock a little at a time, and let it be absorbed by the rice. Continue to add stock and stir the rice
7. After 10 minutes, add the langoustines and the shell-on prawns and continue to cook, adding a little more stock for a further 5 minutes
8. Add the mussels, clams and cockles, and the peeled prawns and cook for a further 2-3 minutes
9. Add the parsley and remove from the heat
10. Whisk in the butter and leave to stand for 2 minutes before serving
11. Finish with a squeeze of lemon
Recipe sourced from Rockfish Exeter
Winter Veg Casserole with Merguez Meatballs
This lovely warming dish created by Ben’s Farm Shop, combines flavours of the Middle East with fantastic local ingredients.
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Ingredients
For the meatballs:
- 70g sunflower seeds
- 1 large onion, finely diced and quickly sautéed
- 1 pita bread – torn into small pieces
- Bunch coriander – larger stalks removed
- 500g minced beef or lamb
- 2 tbsp herby harissa
For the casserole:
- 75ml olive oil
- 3 celery sticks
- 4 carrots
- 3 onions
- 4 cloves of garlic
- 1.2kg mix of peeled and diced (20mm) root vegetables (parsnip, swede or turnips, celeriac, sweet potato or squash)
- 150g unsulphured whole dried apricots – chopped
- 1 large red onion – peeled, halved and cut into thin half moons
- 1 litre chicken stock (or vegetable stock if you’re dispensing with the meatballs and are looking for something vegetarian)
- 1kg tinned tomatoes
- 50g each herby harissa and Captain’s curry paste
To garnish:
- Leaves from a bunch of coriander
- Seeds from a pomegranate
- 200g tub of Ben's Farm Shop labneh (soft cheese made from yogurt)
Method
Meatballs:
1. Place the sunflower seeds, sautéed onions, pita bread and coriander in a food processor and pulse a couple of times
2. Add the mince and harissa and pulse until everything is evenly mixed and the mix has just begun to turn a little pasty
3. With wet hands form into meatballs using about a heaped teaspoon (10g) of mix for each one
Casserole:
4. Peel and dice the celery, carrots and white onion. Put three quarters of this and the garlic in a food processor and pulse to an even, fine mush
5. Heat the oil in a large casserole and add the mush. Cook for fifteen minutes, stirring occasionally
6 .Add the rest of the chopped veg, the red onion and the root vegetables. Add the harissa and curry paste and cook, stirring occasionally, for another ten minutes
7. Add the apricots, stock and tomatoes and cook, with the lid on, for an hour. After about fifteen minutes check the spice level and seasoning
8. Meanwhile put the meatballs in a non-stick roasting tray and give them a five minute blast in a hot oven (220°C). Add them to the casserole fifteen minutes from full time to let them cook through
9. Add the garnish and serve
Recipe sourced from Ben’s Farm Shop
The Perfect Accompaniment
Pear and Ginger Chutney
Why not add some spice to your Christmas with this delicious chutney recipe from Ben’s Farm Shop. Delicious with cold meats and cheese, this chutney has a real kick and can be made and stored in advance.
Ingredients
- 270g apples, peeled
- 270mls cider vinegar
- 360g sugar
- 180g raisins
- 360g pears
- 225g onions, peeled
- 150g tinned chopped tomatoes
- 11g salt
- 68g ginger purée
- 9g garlic purée
- 1 tsp chilli powder
Method
1. Chop the apples, pears and onions
2. Place all ingredients into a pan, bring to the boil and then simmer gently for 3 hours until the chutney is dark in colour, stirring occasionally
3. Heat up jars in the oven, dishwasher or a hot water bath
4. Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal
5. Leave to cool before storing in a dark cupboard
Recipe sourced from Ben’s Farm Shop
For Dessert
Lemon Meringue Fudge Cheesecake
This delicious recipe is made using lemon meringue fudge from Exeter’s Roly’s Fudge Pantry. Order ingredients online and get baking this delicious dessert – you won’t regret it!
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Ingredients
- 100g Lemon Meringue Fudge from Roly’s Fudge
- 6 digestive biscuits
- 50g butter, melted
- 450g cream cheese
- 100g sugar
- 2 gelatine leaves
- Zest and juice of 1 large lemon
- Fresh raspberries
- Fresh mint
- Candied lemon peel
Method
1. Grate the fudge until there are breadcrumb-sized pieces, and set aside
2. Blitz the digestive biscuits in a food mixer until there is a fine crumb. Mix in the butter and half of the fudge, and then press firmly into the base of each mould Refrigerate
3. Soak the gelatine in cold water and leave for 10 minutes
4. Mix the cream cheese, sugar and lemon zest, then add the remaining fudge
5. Take the gelatine out of the water and add it to the lemon juice. Warm this gently in the microwave until the gelatine melts
6. Stir the gelatine into the cream cheese mixture, ensuring it is evenly combined.
7. Fill each biscuit-lined mould evenly with the cream cheese mixture, tapping down to remove any air pockets. Refrigerate overnight
8. To serve, garnish with a few fresh raspberries, mint and a little candied lemon peel
(Recipe by Simon Drew, Head Chef, Waterside Bistro, Totnes)
Christmas Spiced Sticky Toffee Pudding
The Galley Fish and Seafood Restaurant in Topsham really do dish up the very best of Devon on a plate. As well as celebrating the finest fish and seafood our shores have to offer, their puddings are also pretty delicious too. If this spiced pudding doesn’t get you in the mood for Christmas, nothing will!
Ingredients
For the pudding:
- 225g Medjool dates, stoned and chopped
- 175ml beer or ale. We love using St Austell Brewery – Tribute
- 175 self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- Pinch of ground cloves
- 2 eggs, beaten
- 85g softened butter, plus extra for greasing
- 140 demerara sugar
- 2 tbsp black treacle
- 100ml milk
For the sauce:
- 175g light muscovado sugar
- 50g butter
- 225ml double cream
- 1 tbsp black treacle
Method
1. Preheat oven to 180c
2. In a saucepan, warm the ale gently over a low heat. Put the dates in a bowl and pour over the warmed ale. Cover with clingfilm and leave to soak for approximately 30 minutes. Then blend until smooth with a hand blender. While the dates are soaking you can prepare the ramekins and make the pudding
3. Grease and flour seven ramekins (each about 200ml) and sit them on a baking sheet
4. In a large bowl, mix the self-raising flour, ground spices and bicarbonate of soda
5. In a separate bowl, beat the butter and sugar together until creamy, before slowly adding the beaten eggs. Beat in the black treacle. Then, using a large metal spoon, gently fold in one-third of the flour mix, then half of the milk, being careful not to over beat. Repeat until all the flour mix and milk has been used
6. Stir the date puree into the pudding batter. Spoon the batter between the tins and bake for approx. 20 – 25 minutes, until risen and firm
7. Now make the sauce. Put the light muscovado sugar and butter into a medium saucepan with half the double cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir through the black treacle, turn up the heat slightly and let the mixture bubble away for 2 – 3 minutes until it is a rich toffee colour, stirring occasionally so it doesn’t burn. Take the pan off the heat and stir through the rest of the double cream
8. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen well from the sides and turn out carefully
9. To serve, spoon a little of the sauce into the bottom of each bowl, and top with a warm pudding. Gently coat the sponge with extra sauce. Best served with clotted cream for extra luxury
Recipe sourced from The Galley Fish and Seafood Restaurant
Darts Farm Christmas Pudding
You can't beat a homemade pudding on Christmas Day! Delicious served with clotted cream or brandy butter. Darts Farm have created a real showstopper, guaranteed to impress and leave your home smelling delicious.
Ingredients
- 375g dried mixed vine fruit
- 75g dried apricots
- 1 small cooking apple, peeled, cored & roughly chopped
- 1 orange, finely grated rind & juice
- 3 tbsp brandy, sherry, or rum, plus extra for flaming
- 75g butter, softened, plus extra for greasing
- 100g light muscovado sugar
- 2 free-range eggs
- 100g self-raising flour
- 1 tsp mixed spice
- 40g fresh white breadcrumbs
- 40g whole shelled almonds, roughly chopped
Method
You will need a 1.4 litre pudding basin
1. Measure the mixed fruit & apricots into a bowl with the orange juice. Add the measured brandy, stir & leave to marinate for about one hour
2. Put the measured butter, sugar & grated orange rind into a large bowl & cream together with a wooden spoon until light & fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle
3. Sift together the flour & mixed spice, then fold into the creamed mixture with the breadcrumbs & the nuts. Add the soaked dried fruits with their soaking liquid & stir well
4. Generously butter your pudding basin. Cut a small disc of foil or baking parchment & press into the base of the basin
5. Spoon into the prepared pudding basin & press the mixture down with the back of a spoon. Cover the pudding with a layer of baking parchment paper & foil, both pleated across the middle to allow for expansion. Tie securely with string & trim off excess paper & foil with scissors
6. To steam, put the pudding in the top of a steamer filled with simmering water, cover with a lid & steam for eight hours, topping up the water as necessary
7. To boil the pudding, put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet & the pudding basin, ensuring the ends of the strip reach up & hang over the edges of the pan. This will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking
8. Lower the pudding onto the trivet & pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, until the pudding is a glorious deep brown colour, topping up the water as necessary
9. When cooked through, remove the pudding from the pan & cool completely.
10. Discard the paper & foil & replace with fresh. Store in a cool, dry place
To serve on Christmas Day: Steam or boil the pudding for about 2 hours to reheat. To flame, warm the brandy or rum in a small pan, pour it over the hot pudding & set light to it. Recipe sourced from Darts Farm
Harry’s Lemon and Almond Cake
Baking enthusiast or not, this gluten free lemon & almond cake recipe from Harry’s Restaurant is super quick and easy to make and is a definite crowd pleaser. Delicious served with mascarpone ice cream or Greek yogurt and equally pleasing with an afternoon cuppa.
Ingredients
Cake:
- 200g butter
- 200g caster sugar
- 300g almonds
- 50g gluten free flour
- 1 ½ teaspoons baking powder
- 3 eggs
- Zest of 2 lemons
- Handful of flaked almonds (optional)
Syrup:
- Juice of 2 lemons
- 125g caster sugar
Method
1.Mix all ingredients together
2. Pour mixture into baking tray and sprinkle over a handful of flaked almonds
3. Bake for 20 minutes or until golden on top
4. Make syrup with the lemon juice and 125g caster sugar and pour over as soon as the cake is out of the oven
5. Leave cake in tin until cool and serve!
Recipe sourced from Harry’s Restaurant
The Donkey Sanctuary's Apple and Mincemeat Tart
Rather than sticking with the Christmas classic and making individual mince pies, why not opt for this whole, open-topped tart and serve it with custard or brandy cream as a delicious dessert!
Ingredients:
For the mincemeat:
- 225 g vegetarian suet
- 225 g Bramley apples, peeled, cored and chopped
- 125 g candied peel, chopped
- 225 g sultanas
- 225 g raisins
- 225 g currants
- 175 g demerara sugar
- 1 tsp mixed spice
- 1 orange, zest and juice
- 60 ml brandy
For the pastry:
- 250 g plain flour
- 167 g butter, softened
- 83 g caster sugar
- 1 medium free-range egg
For the tart:
- Pastry (as above)
- 250g mincemeat (as above)
- 2 medium apples, peeled, cored and sliced
- 2 tbsp golden caster sugar
- 15g butter
Method:
1. Mix all the ingredients together and pack into sterilised jars and seal.
2. This recipe will yield approximately 1800 g, so store in a cool dark place until you want to use it.
For the tart:
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. To make the pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it all comes together.
3. Wrap the pastry in cling film and chill in the fridge for 15 minutes.
4. Roll out your pastry to line an 8” loose bottom tin and prick it with a fork.
5. Fill the pastry case with mincemeat and cover the top with sliced apple.
6. Sprinkle the sugar over the top and dot with butter.
7. Cover the pastry edges with foil so that they don’t burn.
8. Bake in the oven for 40-45 minutes.
9. Allow to cool slightly, then slice and serve with your favourite festive accompaniment.
Recipe sourced from The Donkey Sanctuary
Christmas bakes to make and share
Christmas Peanut Butter Cookies
Did you know that in Exeter you can get peanut butter delivered by bike? Well the Butter Bike Co do exactly that, and here’s an easy to follow Christmas recipe you can make with the kids using this phenomenally good, naturally rugged nut butter made right here in Exeter. Oh, and the chocolate chips can be bought in Exeter too – check out these from Chococo!
Ingredients
- 200g Butter Bike peanut butter
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
- 1 cup Chococo chocolate chips
- 1 tablespoon vegetable oil
- Christmas sprinkles
Method
1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment
2. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough
3. Break off cherry tomato sized chunks of dough and place, well-spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little
4. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely.
5. Place the chocolate chips and vegetable oil in a heat-proof bowl and microwave in 30-second increments, stirring between, until melted. Then, using your fingers, submerge just less than half of a cookie into the chocolate, pull it out, let any dripping chocolate fall off into the bowl, and place on a lined baking sheet. Add the sprinkles immediately while the chocolate is still wet so they stick. Repeat with remaining cookies
Recipe sourced from BBC Good Food
Darts Farm Mince Pies
You can't beat a mince pie at Christmas... and this recipe by Exeter celebrity chef Michael Caines is simply delicious! All the ingredients can be bought from Darts Farm Shopping Village - an award winning shopping experience, just outside Topsham
Ingredients
- 250g butter
- 175g icing sugar
- 3 Black Dog Free Range Eggs
- 1 pinch of salt
- Zest of one orange
- 500g flour, sieved
- Mrs Gills Extraordinary Mincemeat (425g)
- 150g walnuts
- 200ml stock syrup
Method
For the Walnuts (to add to the Mince Meat)...
1. Place the walnuts into the stock syrup and cook until 110ºC
2. Remove using a slotted spoon and place into a fryer at 190º C until golden brown
3. Remove and place onto parchment paper and lightly salt. Leave to cool
4 .Once cooled, add to the mincemeat mixture
For the Pastry...
1. In a mixing bowl cream together the butter and the icing sugar until white using a hand blender or a whisk
2. Add the sieved flour, orange zest and salt and bring the mix to a sandy crumble
3. Add the eggs little-by-little, then bring the mix together on the first speed and once the mix is firm remove from the machine
4. Wrap in cling film and refrigerate for at least 2 hours before using
Creating your Mince Pies
1. Roll out the pastry and cut into shapes, tops and bottoms for the individual pies - get creative with festive shapes such as stars for the top!
2. Line a pastry tin with the pastry disks and brush the edges with clarified butter
3. Add a small amount of mincemeat mixture to the centre of each pie.
4. Seal by adding a pastry top and again brush with a little butter for colour
5. Cook at 190°C for approx 20/25 minutes until golden brown
6. Once cool, dust with icing sugar
Recipe sourced from Darts Farm
Malteser Rocky Road Traybake
The University of Exeter have come up with this delicious spin on a family favourite. The perfect snack to take on a winter walk! If stored in an airtight container, it can be kept for 1-2 weeks)
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Ingredients
250g dark chocolate
200g milk chocolate
200g butter
150g golden syrup
100g digestive biscuits broken up
75g marshmallows
2 x 68g bags Maltesers
1 Malteser Teaser bar
Method
1. Lightly grease an 8 inch square tin with butter then line with baking paper
2. Prepare a mixing bowl filled with the broken up biscuits, broken up Teaser bar, marshmallows and about two thirds of the malteser chocolates
3. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts
4. Once fully melted and combined, take the pan off the heat
5. Pour almost all of the chocolate mixture in to the mixing bowl of Maltesers etc and stir to fully coat the fillings with the melted chocolate
6. Pour the mixture in to the lined tin, smooth down then add the remaining chocolate mixture to fill any gaps
7. Sprinkle the remaining Maltesers on top
8. Put in the fridge overnight or for 3-4 hours to set
9. Remove from the tin and slice in to pieces
10. Store in the fridge for a firmer texture or in a cool place for a softer texture
Recipe created by Rob Doidge, University of Exeter.
Fancy a tipple?
Mixology Ideas from Exeter Gin
In Exeter, we have our very own gin, and an award-winning one at that! Exeter Gin recently won the prestigious title of Best Classic Gin at the Great British Food Awards 2020, so what better way to celebrate this, and the festive season than with a Christmas gin-inspired cocktail!
The Negroni has experienced a popularity surge in recent years, and Exeter Gin’s take on the classic cocktail proves this recognition is more than justified. An earthy blend of gin, Campari, sweet vermouth and orange sees Italy and Exeter come together to create a bittersweet taste sensation.
Ingredients
- 50ml Exeter Gin
- 50ml Campari
- 50ml sweet vermouth
- Orange wedge and peel to garnish
Method
1. Add the gin, Campari and vermouth to a mixing glass or shaker tin filled with ice. Stir until well-chilled
2. Strain into a glass filled with large ice cubes. Squeeze orange wedge over glass before adding it
3. Garnish and spritz with an orange peel twist
Visit the Exeter Gin Mixology page for more amazing cocktail ideas! Recipe sourced from Exeter Gin
Kenton Park Estate’s Mulled Cider
Set within 20 acres of grounds, just outside Exeter, Kenton Park Estate is well known for its wine production, but they’re also pretty good at making cider too! Here they share their mulled cider recipe for a delicious winter warmer!
Ingredients
- 4 bottles of dry cider
- 1 cup brown sugar
- 1 large orange sliced
- Orange peel to garnish
- Handful of cloves
- Handful of star anise
- 2 teaspoons of vanilla essence
- 2 cinnamon sticks
Method
1. Pour the cider and sugar into a large saucepan, and gently heat to mull
2. Add the orange, spices and vanilla essence, bring to a simmer, then turn down and keep on a low heat for 20 minutes
3. Ladle into glass mugs to serve and garnish with orange peel
Recipe sourced from Kenton Park Estate
We hope these recipes inspire you to have a go, and create a little bit of Exeter-inspired culinary magic in your homes this Christmas! Merry Christmas from the Visit Exeter team!
Related
At Quicke’s we understand that great cheesemaking is an art. For nearly 500 years we have been committed to working with our valley and its seasons, using our passion, dedication, understanding and expertise to craft great cheese from the very best milk produced from our land.
Come and enjoy our wide range of seasonal, locally sourced, mainly organic but definitely plain delicious food and drink. We use local suppliers and even offer a range of salads, pasties, pies, cakes and soups that are made daily in our farm kitchen.
Amongst the treats at this consistently award-winning restaurant are sustainably sourced and locally landed seafood, often cooked within hours of being caught. From your table by the Quayside enjoy simple, relaxed, ingredient-driven quality food for the whole family.
At Roly's Fudge, visitors can watch fudge being made right in front of their eyes. Using artisan methods, the fudge is a melt-in-the-mouth experience made in a variety of flavours.
The Galley is a charming seafood restaurant in historical Topsham, overlooking the River Exe estuary. From these surrounding waters comes sought-after Brixham crab, River Exe salmon and Exmouth mussels.
Darts Farm is a vibrant, nationally award-winning Farm Shop based in the historic estuary town of Topsham, overlooking the beautiful Clyst Valley. A unique lifestyle shopping experience with a working farm at its heart, Darts Farm showcases the best food and drink the region has to offer and is home to a selection of handpicked specialist retailers. These include The AGA Shop, Fired Earth, Orange Tree, Cotswold, RSPB, Energy Hair and the Treatment Loft.
Covid-19 update: Unfortunately Harry's is closed at the moment, but looks forward to welcoming you back soon. Harry’s Restaurant, Exeter is a friendly and vibrant restaurant serving quality, honest food at affordable prices. ”For 20 years HARRY’S has become part of the city's foodie furniture a Saturday lunchtime favourite of ours” – DEVON LIFE
Winner of the award for Best Classic Gin at the Great British Food Awards 2020, Exeter's own premium gin is made in small batches and produced in a traditional copper still.
Kenton Park Estate’s Conference Facilities are just outside of Exeter forming an integral part of the working Winery & Vineyard providing very versatile Function space. It's a unique setting for your Meeting & can be hired out for all occasions.
Comments
Liza Great recipes, can’t wait to try them. ,shall definitely stop off in Exeter on our way to Cornwall to try some of the food.
