Jim puts the spotlight on south west produce at source trade Show

We were delighted to be asked by the organisers of Source Trade Show and our friends at Taste of the West to host a Producers’ showcase on the second day of this popular B2B event for the hospitality industry.

From 12pm on Thursday 8th February, Jim Fisher – Head Chef Tutor and Co-owner of Exeter Cookery School – will be shining a light on a few of the South West’s incredible producers exhibiting at the show.

In his inimitable style, Jim will engage with the audience while talking to a select group of South West producers about what makes them tick, how their products have been developed and giving visitors the chance to see & taste their quality local produce.

With a passion for flavour and South West produce at the heart of everything they do, Jim, with his wife and business partner, Lucy, chose Exeter as the ideal location in which to set up their latest foodie venture.

Following on from the couple’s successful Dordogne-based cookery school, Cook in France, Exeter Cookery School’s team of chef tutors are inspiring keen cooks from all over the South West and beyond to improve their cooking skills and enhance the flavour of their food.



12.00pm: Simon Bryon-Edmond, Chunk of Devon

Living the Pie Life – Pasty Crimping Perfection

Kicking the Product Showcase off in style, Simon of pie and pasty producer Chunk of Devon will be joining Jim on stage to host a ‘Pasty crimping competition’. Everyone can take away their own creation, and one lucky winner will receive a box of pies & pasties.

Multi award-winning pie and pasty makers, Chunk of Devon, grew out of the back of a small butcher’s shop in a little Devon village. In July 2006 Simon & Suzi Bryon-Edmond took it on – with a belief that food should be simple, tasty and natural.

In 2009 Chunk hit the national stage by winning the title ‘Britain’s Best Cornish Pasty’. Simon says, “Our Cornish counterparts weren’t happy that this coveted title went to a Devon pasty maker! We have since gone on to win over 100 awards across our range of both pies and pasties. Champion twice at the British Pie awards and numerous Great Taste awards, acknowledged as the bench mark for specialty food and drink.
www.chunkofdevon.co.uk


1.00pm: Sam King, Jon Thorner’s / Hunts Foodservice

Sausage-making Masterclass

Think you’ve got what it takes to make an award winning sausage? Sam King of award-winning butchers, Jon Thorner’s, will be demonstrating the art of sausage making, using English Pork and a secret recipe created by Jon Thorner himself back in the 1970s. The freshly made sausages will then be taken into the hands of Jim Fisher of Exeter Cookery School and used for a fantastic, seasonal recipe.

Jon Thorner’s began with the simple idea of providing quality meat, sourced locally whenever possible.
This is as true today as when the business first launched, but now in addition to fresh meat, it offers an award-winning range of pies, quiches, savouries, ready meals, desserts and cakes, available from Jon Thorner’s butchery counters and network of retailers across the South of England.

www.jonthorners.co.uk
www.huntsfoodservice.co.uk



1.45pm, Jonathan Bell, Bell and Loxton

Rapeseed oil – versatile and delicious

Bell and Loxton are award-winning producers of cold pressed rapeseed oil, grown, pressed and bottled on the family farm with full traceability. With half the saturated fat of olive oil, naturally rich in omega 3 and a good source of Vitamin E, it’s a healthy alternative to other culinary oils.

Bell and Loxton cold pressed rapeseed oil has a clean fresh taste with a slight nutty flavour. Due to the versatility of this delicious oil it can be used for all your culinary needs – dressings, drizzling, dipping and cake making – and with its high burn temperature of 220oC, it’s also perfect for roasting and stir-frying. It is certainly a kitchen staple at Exeter Cookery School!

www.bellandloxton.co.uk


2.45pm, Paul Winterton, Langage Farm

Talking all things dairy with Langage Farm

Nestled in the Devon countryside, Langage Farm has been a farmstead for more than 900 years. Looking firmly to the future, however, it now employs around 50 people and has expanded its product range to more than 100 different ice creams, creams, cheeses and yoghurts, and is establishing itself as a national dairy business.

Jim Fisher will be asking Managing Director, Paul Winterton, just what gives Langage clotted cream its distinctive colour and taste, as well as demonstrating to visitors at the Source Trade Show how it marries perfectly with one of Jim’s signature dishes: Tarte Tatin.
www.langagefarm.com