It may be cold, nippy and frrrreeezing outside at the moment - but we want you to know that it’s all HOTTING up for Budleigh Food Festival in April 2017. We have Bakers and Chefs already booked. Stallholders old and new clambering to come on board and some new and exciting attractions for you all to enjoy. So, watch this space - in the coming weeks we will be announcing new sponsors, new stalls and new things to eat, drink, see AND do at our brilliant TWO DAY festival in it’s home at the Public Hall and Green.Two days of fun in Budleigh with oodles of room to move around.
Mild and fairly warm for the time of year looking forward to more swims in the sea, started with the Christmas swim and we have been doing it eversince. Can't wait to be BBQing on the beach when the beach huts are back, and enjoying some freshly caught fish from Budleigh Beach.
Fish Soup, celebrating all our wonderful Fish and Seafood from around the coast. Pop to the beach to buy the freshest fish or along to one of the locla fishmongers who will help you trim the fish and of course advise you on what the best is! You will be able to see some great seafood cookery from Chef Olivier Guyard-Mulkerrin who is a true master of the kitchen and produces fantastic fresh flavoursome fish dishes, at Les Saveurs in Exmouth.
This is my version from the cookery school...
Well actually aga dried as there is not enough sun at the moment! These work so well and are so easy to do and really add flavour to winter dishes, watch out for medium sized tomatoes which are the best. Then simply slice in half, sprinkle with a bit if salt and place face up onto a wire rack, place in a very low oven for about 6 hours and they will come out dried but still moist, pop into a jar and cover with oil and place in the fridge, use when you need them. To keep them fresh make sure that they are well covered in oil.