Gourmet on the Go!
Three chefs brought their gourmet food to the exclusive gourmet ‘pop-up restaurants’, with specially created menus of signature dishes from some of the very best restaurants in the South West.
Michael Caines Café Bar and Grill
Mark Rossi Group Executive Head Chef of Brownsword Hotels has developed the new Café Bar and Grill menu with Michael Caines. They showcased some of their new dishes from the menu at this years Gourmet on the Go.
The Olive Tree Restaurant
During his 5 years at The Olive Tree Restaurant, Head Chef Darren Knocton has attained 2 rosettes which he has consistently kept for the duration of his stay. He trained in London and has cooked for a number of high profile people. He was recognised in 2012 with an Award from the Exeter and Devon Restaurant and Hotelier's Association. Using locally sourced sustainable produce has always been a priority, and is currently mentoring 2 apprentices from Exeter College.
The Owl & The Pussycat
Based in the seaside town of Teignmouth, The Owl & The Pussycat Restaurant set in a Grade II listed building brings to you a selection of dishes prepared by our Michelin trained Head Chef, Ollie Harry, using the finest seasonal ingredients bought direct from the pastures and seas of Devon.
2013 Gourmet on the Go - Menus
Olive Tree Restaurant
Vulscombe Goats Cheese Dumpling
Roasted Beetroot Salad, Lightly Pickled Beetroot Puree
with Herb Dressing
***
Brixham Monkfish infused with Coconut and Seaweed
with Spiced Lentil Beignet and Mango and Lime Chutney
***
Pistachio and Apple Macaroon
‘Sandford Orchards’ Devon Red Cider Jelly and Vanilla Cream
MC Café Bar & Grill at ABode Exeter
Carrot curry soup with coriander oil
Pan fried Gray Mullet With fennel & dill salad and Thai puree
***
Confit shoulder of Devon spring lamb
with tapenade potato puree, cumin and rosemary sauce.
***
Vanilla pannacotta with rhubarb compote
The Owl & The Pussycat
Local River Exe Mussels
in White wine and Parsley Cream Sauce
Hand picked Teignmouth White Crab Meat
with Lemon Puree, Samphire, Cherry Tomato & Micro Coriander Herbs
Pan-fried Brixham Scallops
with Wild Garlic & Asparagus Orzo & Parmesan Shavings
