Sticking closely to local produce
The Ethicurean, the magical walled garden restaurant from Wrington, will be providing their famous sticky toffee apple cake for pudding at the upcoming Wells food festival, The Big Sunday Lunch.
It's the one dish guaranteed to always be on offer at the restaurant, but the recipe itself is a closely guarded secret. "And shall remain so as long as any of us lives," laughs Jack Adair Bevan, the restaurant manager, and one of the four friends (along with Paûla Zarate, Matthew Pennington and Iain Pennington) who set up the restaurant in 2010. They have gone on to great acclaim, winning the prestigious Observer Food Monthly Best Ethical Eats award in 2011 and publishing their eponymous cookbook earlier this year.
The restaurant, which is founded on the idea of having a connection with the native land, its history and the community who grow food locally on it, are thrilled to be welcoming such a significant new food festival to the area because they believe it to be a great community project.
"It's a celebration of our local food production and the people involved with it, as well as being a platform for debate."
FREE home energy survey - BEAT THE ENERGY PRICE CRUNCH!View details
Call us on 01271 323309 and book your FREE home energy survey during December. Let us help you reduce your energy bills as well as your carbon footprint.
Valid until 20th Dec 2013
Consultation is completely free
No obligation and impartial advice
Contact: 01271 440974
Valid until: Friday, December 20 2013
While the majority of the restaurant's produce is grown by Mark Cox inside the walls of the old walled garden, they also source food from the Community Farm in Chew Valley as well as supporting local farmer's markets.
"Our family team seek to discover harmonious pairings between the ingredients that surround the walled garden," says Jack. "We look for ways to update and innovate historical recipes that highlight the bounteous nature of our land. Embracing the limitations of nature has, for us, spurred unbounding creativity."
One of their favourite local producers is Homewood Cheeses run by Tim and Angela. They are a small-scale artisan cheesemakers based in the Mendips who specialise in making ewes' cheeses, using milk from a nearby flock.
"Two cheeses that we regularly use in the restaurant are Old Demdike and their fresh ewes' curd cheese – they are two splendid people and a true talent in the world of cheese," said Jack.
"We like Wells for having residents that take food seriously and want to open up the debate that surrounds our food production. The fact that this is taking place within the boundaries of such an ancient location is brilliant."
The Ethicurean will be serving up their secret sticky toffee apple pudding at the Big Sunday Lunch, Wells Food Festival, on October 20. The Ethicurean Cookbook, Ebury, £25, is available now.