54 FOOD & DRINK Food & Drink
ready to take another foodie group out to the Spanish Alpujarras for a week. Once we’re back from that week of cooking, tasting, walking and general conviviality, our focus will then very much be on Dartmouth Food Festi- val, one of our favourite weekends of the year. This year we’re building on the success of 2015’s Manna from Devon’s hands-on workshops and as well as doing a lot of the workshops ourselves, we’ve brought in lots of cheffy friends to get stuck in too. The workshops, along with lots of the other aspects, have really seemed to help set apart Dartmouth’s food festival from many others which are often a big food market. Some definite highlights will be –
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● Mitch Tonks’ Ceviche workshop – come and find out how this super trendy south american way of “cook- ing” fish in lime juice works and taste how fresh and zingy it is.
● Crab cracking is back and we’ll be showing you how to get every last morsel out of our fabulous local brown crabs as well as rustling up some gor- geous homemade mayo to go with it.
● Richard Bertinet’s fougasse workshops were a big hit last year so this year we’re going a step further and making khachapuri – flatbreads from Eastern Europe stuffed with herby mushrooms, ham and cheese. Sometimes we put an egg to cook in these too – basically brunch in a bun; delicious!
● At the school our fish cooking courses are filled with students wanting to improve their cooking techniques and we’ll be giving you a little taster with 2 of our fishy friends – Kit Noble of Nonsuch House in Kingswear and Nick Evans of Rick stein’s Cookery school in Padstow. Additionally Louis
Romy Gill
Cunningham Hughes who has run the festival demonstration kitchen for several years now will be helping you to cook perfect mussels and much more than moules marinieres.
● Romy Gill is back for another fan- tastic curry workshop using lots of ginger, garlic, chilli and spices to create a gorgeous curry lunch.
● Jenny Chandler who is ambassador for the uN’s Year of the Pulse will be rustling up black bean quesadilla and salsa for kids between 8 and 15 and introducing them to the goodness that is legumes.
● Nolly from the Miso Tree is return- ing from Japan and will be creating beautiful and yummy sushi rolls – adults and kids workshops this year as the demand was so high last year. After my trip to Japan this year, I am in awe of their cooking and partic- ularly their presentation skills – the food is just beautiful.
Peter from Pipers Farm ● Smoking is big news this year and
Holly & David Jones 01803 752943
www.mannafromdevon.com local produce • recipes • events
Get Hands on at our food festival workshops
By David Jones
ell, it’s that time of year again – Regat- ta’s over, the schools are back and here at the cooking school we’re getting
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