Cookery Demonstrations Saturday 18 June

In the marquee at 11am

Lori Reich of Shute Fruit and Produce, based in Bishopsteignton, near Teignmouth is going to demonstrate how to make a great cream tea in 30 minutes.

Lori has been acclaimed by no less than the Women’s Institute as making “the Best Strawberry Jam in Britain” and Camilla, Duchess of Cornwall, says Lori made “the best scones she ever tasted.”   Find out her secrets as she makes a cream tea in 30 minutes, from scratch: scones, jam, and a proper pot of tea (complete with tea cosy).  As it takes over 24-hours to make real clotted cream Lori can only talk about its history and traditions in the South West.  Samples handed round afterwards!

Lori wowed the judges from Taste of the West to be named Champion Savoury Preserves 2015 with her Bread and Butter Pickle. Much to Trading Standards initial consternation there is no bread nor butter in the pickle. Here is what the judges said:

“A very good, ‘different’ product, very well executed. Bright,
clear and fresh with a brilliant balance between vinegar and sugar. Just as
a good no-nonsense pickle should be. Only one issue, the jar isn’t big

Lori regularly attends the Crediton Farmers’ Market with her award-winning preserves.

In the marquee at 11.45am

Nicholas Hack and Tina King from Il Casita are going to do something great with sourdough pizzas with help from children of Haywards School.

There is a great June menu on offer at Il Casita, check it out at


In the marquee at 12.30

It has been standing room only for the butchery demonstrations and this year Andy Cross of Cox’s Butchers will showcase some great butchering skills on beef, showing us where our favourite joints come from.

Cox Butchers has been serving crediton since the late 1800s and they take great pride in sourcing local meat –


In the marquee at 1.15pm

Dan (Garnett) the Fish Man, Clovelly’s go-to guy for fresh, locally caught fish, and Tim Harris, The Devon Chef and founder of the Food Festival will be taking the fear out of cooking and eating fish.

Find out more about the fish of the day and where to find Dan at

Book a lesson or treat yourself to a top quality meal at home or on holiday with the

In the marquee at 2.00pm

Steve and Pete of Good Game, the Topsham based artisan charcuterie makers, are going to go through the process of making a salami/ chorizo. Talking about the spice mix and the importance of salt. The mixing and then the making and the looking after. Using beef from the preceding demo.

Read the Good Game story on –