Join the Facebook page for Chutneys and Chat

A splendid afternoon. Making jams and chutneys and quickles (speedy pickles).  Thank you Ruth and cohorts for organising a brilliant event. Lizzie Weyman

I really enjoyed the afternoon, I do hope you do similar again.  Who made the “Cold Apple Crumble Cake”? OK, it wasn’t called that but that is what it was to me, I would love the recipe for that (http://www.notquitenigella.com/2011/07/13/easy-pear-tea-cake/). Mind you it took me several tries of the others to decide which was the best cake.  I’m still undecided!! If the fermented cabbage works out my son will be delighted.  I must remember to allow it to burp and put it on an old tea towel. This sort of do takes a great deal of planning and loads of help from other people, my thanks to you, your “assistants”, and the sponsors.

Devon’s food and drink is perhaps the best and most diverse of all the UK’s counties. A county that includes two moors, great grazing, varied fruit and good fishing grounds, as well as being a base for foreign trade and influences. Its dishes have had a big impact on national and international cuisine. Dr Paul Cleave, Research Fellow at Exeter University, guided everybody through some of that history with tasting demonstrations from The Devon Chef, Tim Harris.

The first of our extra-festival events went extremely well. Thanks to the 25+ who turned up, tasted and talked. Huge thanks to the expertise and knowledge of the three experts whose light touch left our brains fuller and our tongues tingling. How to taste and how taste is created with Barny Butterfield of Sandford Orchards; Bruce Evans of Grape and Grain; Tom Chadwick of Quickes Traditional. Sampling 3 ciders, 3 wines and 3 cheeses from these local producers, testing taste buds and hearing from them what makes a good taste.