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10 February 2010
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Celebrating local food and drink
Michael Caines in the kitchen
Chef Michael Caines in the kitchen
BBC South West is running a new series this spring to celebrate the region's fine food and drink and to meet the chefs who cook it the best.
RECIPES

Peter Gorton's roast loin of pork with Devon blue cheese

Recipe for warm salad of smoked trout

Recipe for Ark chicken

Pheasant in apple & cider sauce

Lavender roast loin of lamb

Recipe for laver

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Taste of the West

Devon Food Links

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Food and drink is huge business in the region, and each year hundreds of thousands of pounds go back into the South West economy as people buy local.

The region offers a rich mixture of fresh fine food and drink.

Fresh fish is landed at our ports daily, local meats are sold in our shops, the dairy industry produces milk, butter, cream and a range of speciality cheeses.

Dotted all over the region there are farmers growing seasonal fruit and vegetables, not to mention Somerset's involvement in the cider industry.

Buying local produce for use in the kitchen
The series features Michael Caines - the chef at Gidleigh Park near Chagford who also has his own restaurant in Exeter, Peter Gorton who's the chef at the Horn of Plenty near Tavistock and the Carved Angel in Dartmouth.

In the heart of the relatively unexplored Devon countryside near Virginstow Christina Bricknell-Webb is the chef at Percys Restaurant, where they're almost self-sufficient, rearing their own meat and growing their own local produce.

Richard Guest is the chef at The Castle in Taunton, and in Cornwall two relatively new names on the chefs circuit - Ben Tunnicliffe at the Abbey Restaurant in Penzance, and Paul Ripley, who used to be Rick Steins' sous chef, at Ripleys in St Merryn, near Padstow.

Each week we meet some of the suppliers and find out how they work with the chefs to produce top quality produce.

Many of the chefs have their own breeders, growers and suppliers selling an array of different delicacies from smoked eel to hand made butter and local brandy.

Having seen the chefs out with the suppliers we go back to their kitchens where we see them prepare the dishes.

When they're complete, the winners of the Spotlight South West Recipe Competition - who sent in local recipes - taste the finished meals.




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