A great line up for the festival over the two foodie days, hope you can join us! Hosted by Willi Rehbock Festival Executive Chef!! ME!!
Saturday 8th April 2017
10.30 David Perkins our local Budleigh Beach Fisherman
11.30 Olivier Guyard-Mulkerrin www.lessaveurs.co.uk
12.30 Andy Witheridge www.saltymonk.com
13.30 Pete Woodham Kay & Steve Williams www.good-game.co.uk
14.30 Emil Todorov http://bowmers.com/
15.30 Chris Onions http://www.olddairykitchen.co.uk/

Sunday 9th April 2017
11.00 Charlotte Hanson www.thecakeladydevon.co.uk
12.00 David Gardiner www.ashburtoncookeryschool.co.uk
13.00 Alastair David www.thebutchersatdartsfarm.co.uk
14.00 Sue Stoneman - South West Home Cook of the Year
15.00 Budleigh Master Chef Competition
16.00 Children's Bake off presentation plus Tray Bake Trail presentation

Sue lives in Exmouth with her husband and 2 sons.  An enthusiastic and happy home cook, she has recently been awarded the prestigious title of South West Home Cook of the Year.  Other titles under her cooks hat are West Country Baking Champion, Sticky Toffee Pudding Champion and she has also appeared on the BBC TV programme The Box with James Martin.  If she’s not cooking in her kitchen, you will find her cooking outdoors in her wood fired oven and BBQ.  Sue also does cookery demonstrations locally and further afield, as well as penning restaurant reviews for Crumbs Magazine and writing recipes for the UK BBQ Magazine. 

 Seeded buns
Use an enriched Dough for this.
Ingredients -  makes 12 buns
For the dough

• 500g/1lb 2oz strong white flour                                             
  
• 50g/1¾oz caster sugar
  
• 40g/1½oz unsalted butter, softened
• 2 free-range eggs
• 2 x 7g/¼oz sachets instant yeast
• 2 tsp salt
• 150ml/5fl oz warm milk
• 140ml/4½fl oz water

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl or mixer for four minutes.
   
3. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
4. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape. Place the buns onto a greased baking tray, leaving space for them to double in size. Glace with egg yolk and sprinkle any seeds you like. Set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
   

How to cook the perfect lamb cutlets - Alastair David the Darts Farm Butcher will be demonstrating lamb on Sunday 9th April at 1.00 p.m.

Choose fresh local lamb, allow 2-3 cultets per person

Method:
1. Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper.
2. Heat the olive oil in a frying pan and when hot, add lamb cutlets and sit standing up on rim of fat to crips up the fat– you will need to use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or chops flat in the pan.
3. Now cook for about three mins per side for meat that is just pink. Cook for a couple more mins if you prefer your lamb cutlets or lamb chops more well done. Remove with tongs and leave to rest for at least 10 mins before serving.

Serve with creamed leeks and Rosti for a tasty supper dish.

Vegetable Salad

Cooked bolied eggs
Locally sourced leeks, beans and sugar peas or peas.
Cut up eveything into bite size chunks, blanch in boiling water and drain well.
Sauté finely diced shallots until transparent without them going brown - in olive oil.
Add some finely diced garlic and add all the vegetables back into the pan.
De-glaze with a touch of white wine, simply pour in a small measure of white wine and let it simmer for a few seconds until the alcohol disappers, and some of the liquid reduces.  Simmer for about 2 minutes. Until the vegetables are cooked to your liking.
Season with salt and pepper. Add the boiled eggs on top cut into quarters,
Serve on a bed of your favourite lettuce, dress the lettuce with oil and lemon juice to taste to add even more flavour - best to serve the salad slightly warm its so tasty!

It’s a clean and fresh, healthy salad to eat.  Serve with homemade crusty bread!!
 
 
 
 

Charlotte's back again this year on Sunday 9th April at 11.00,  to demonstrate Easter cake decorations.  Her amazing cake shop in Exmouth is a cake lovers dream with everthing you could want, she also run cake decoarting courses during the year. 
Charlotte has won many awards:

• GOLD award winner at Cake International
• Runner Up of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2014'
• Winner of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2013'
• Winner of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2012'