search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
WHAT’S ON FOODIE THINGS TO WATCH IN 2018


Healthier Home Cooking with a Superfood Industry First


Healthier cooking fats are seeing a huge surge in popularity, with coconut oil in particular experiencing a real renaissance over the last few years. Avocado, the king of superfoods, is


also in hot demand for its oil. Rich in plant sterols and carotenoids, it has been linked to increases in metabolic and cellular health. Both coconut and avocado oils


are being recognised by the healthy eating community as powerful tools against diseases related to the immune system. Several studies have looked into their effectiveness in this area, and more research is currently underway concerning their incredible nutritional value. Combining the benefits of both


these oils is Cocavo. Created in Whangarei, New Zealand, Cocavo has been developed by chefs and nutritionists to be a ‘world first’ combination of organic extra virgin coconut oil and extra virgin avocado oil. With Ben, Steph and Nikki fronting the office on UK soil here in Somerset, the South West once again is strides ahead in the food industry’s latest craze. “We were developing a new


process to make superior quality coconut oil and decided that we could also make a healthier option, and this is where Cocavo was created,” says UK distributor Ben Childs. “Cocavo will appeal to the health conscious who recognise the benefits of coconut and avocado oils. We see the range of flavours playing a big part in stimulating that creative chef we all have within. It will transform the way you cook – a flavoursome, but delicate oil that will add a little extra magic to every dish".


With interest in the benefits of


both coconut and avocado now far outreaching just the health foods market, Cocavo has become one of the latest and most interesting products in the superfood revolution that has seen avocado sales over the last five years rocket by an astonishing 184%. Nikki says, “I’ve been completely


converted, I now use the light Cocavo oil every day as an alternative to olive oil, for anything from omelettes and salad dressings to roasts. It goes such a long way too, I only need to use a teaspoon each time so my trusty pot is lasting well. I love steaming a small spoonful of the turmeric and lemon oil along with my salmon just to give hint of flavor and colour.”


SOMERSET CHEF CELEBRATING THE SEASONS AT STATELY HOME


With an interesting history dating back to Tudor times, Ston Easton Park in Somerset is entering a new gastronomic era with Chef Ashley Lewis at the helm. Te pass is heating up as 2018 sees the creation of an exciting new menu, shaped by the produce available in the Park’s 36-acre grounds. Energised and inspired by local


produce, Chef Ashley has created a menu that celebrates the coming season. “I'm excited by Ston Easton Park's extensive gardens and the menu shows it. Te success of the land, managed by our team of talented gardeners, led by Senior Head Gardener, Steve Hargreaves, is reflected in all our dishes. Te gardeners and I are continuously in conversation about the seasons and what's growing well, along with our plans for future months.” Hand-picked fruit and vegetables from the


kitchen garden, along with an abundance of local Somerset produce is paired with a classic French cooking style to arrive at refined dishes. Tere is also a hint of Asian influence from an injection of modern techniques and artistic plating. It has remained important, however, that the dishes are reflective of its luxurious


surroundings, as Chef Ashley explains. “In a setting as impressive as Ston Easton, visuals on the plate are important and I aim to excite the guest


with one look at the dish. On visiting Ston Easton Park it's obvious that the property is rooted in history. At the same time, the lounges, bedrooms and gardens convey a homely feel to visitors. To me, it's essential that the cuisine matches the surroundings.” Visit the website for a sneak peak of the Spring menu; www.stoneaston.co.uk


8 | THE WEST COUNTRY FOODLOVER


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68