Last month, we enjoyed an eight course meal of locally sourced food courtesy of several prominent Devon chefs. The event, hosted by the beautiful Ashridge Court Farm, was organised by The Devon Food Movement – a venture started by the talented chef, Luke Fearon. The premise was simple: guests would be served several courses by several West Country chefs, made with ingredients sourced from within a small radius of the farm.
Arriving at Ashridge Court Farm on a rainy afternoon, my colleague and I were uncertain as to what to expect from the evening ahead. Having previously spoken with the farms’ manager over the phone, I was already aware that the barn itself was steeped in history and that Ashridge Court was keen to use the building to give something back to the local community. Having also previously dined at a Devon Food Movement dinner at The Rusty Pig, in Ottery St Mary, I was excited to see what Luke and his peers would bring to the table.
Here are some photos from our evening…
The interior of Ashridge Court Farm is stunning and cosy; heated by indoor heat lamps and decorated with strings of twinkling fairy lights.
Luke Fearon, found of The Devon Food Movement, introduces each course, explaining the provenance of dishes and which chef is responsible for its conception.
The chefs were kept busy in a makeshift kitchen all evening and when we paid them a visit in-between courses, they had their heads down and were focussed on the task at hand. Considering the barn isn’t really designed with large-scale catering in mind, they did an amazing job of pulling everything together.
Fallow Deer bites, courtesy of Luke Fearon. These tender little canapés were melt-in-the-mouth delicious.
Sadly, the lighting in the barn wasn’t the best for photography, so I couldn’t capture how beautiful this dish was… However, this Acorn Farm Hogget with Smoked Curds, by Jamie Coleman, was just divine.
Trailer Maid Events served up drinks from their converted trailer from a gap in one of the barn’s doors.