Food at Exmoor House: 'traditional with a twist'

One of the main things that makes Exmoor House a bit different is our food. Our guests tell us that it’s a highlight of their visit and a major reason why they come back and stay with us again. Generally about 80% of guests have dinner here; many book our multi-night dinner, bed & breakfast packages.


So, why is our food different? For a start it’s genuinely home-made, by an expert. Frank trained as a chef quite a few years ago but hadn’t cooked for a living for some time. He really enjoyed getting back in a professional kitchen again when we bought Exmoor House – something to get his teeth into, as it were.

We aim to be imaginative in our cooking without being too way out or fancy (traditional with a twist is how I describe it). Some recipes are our invention; others we’ve gleaned from various sources and adapted. Just a few of our specialities: proper pies; ice creams; breads; pickles and preserves. You’ll find a previous post about our pies here: http://exmoorhousewx.blogspot.co.uk/2010/06/who-ate-all-pies.html

The menu changes every day. There are normally two or three choices for each course rather than a vast array of dishes (quality over quantity is the watchword). So that everybody has a good choice, we encourage guests to discuss any dietary needs and preferences with us when they book.

And that brings me to another Exmoor House difference: catering for special diets. Each day’s menu is designed around the guests who are eating with us that evening. We do some really good vegetarian food. To give you some examples, here’s a link to my summery guest post on Jane Alexander’s Exmoor Jane blog: http://exmoorjane.blogspot.co.uk/2012/07/exmoor-house-vegetarian-barbecues-and.html

And other requirements? For example, if you don’t eat wheat, gluten, dairy, prefer to follow a low-fat diet, or there’s anything you are allergic to, let us know when you make your booking and we’ll see if we can devise menus to suit. Of course, do tell us if there’s something you’d really like to see on the menu, too! You can find a review by some of our regular guests here: http://www.tripadvisor.com/ShowUserReviews-g1370522-d1509595-r131599478-Exmoor_House_Wheddon_Cross-Exmoor_National_Park_Somerset_England.html

We insist on good quality ingredients, and wherever possible we use local producers and suppliers, both from an environmental point of view and because we want to support other local businesses. I blogged about this a while ago: http://exmoorhousewx.blogspot.co.uk/2011/09/food-glorious-local-food.html

Most of the suppliers we use are the still the same people as in the above post (we have a good relationship with them and they’re consistent and reliable). There is one significant change, though – our previous wine merchant has retired and we now get most of our wine from the equally excellent Vitis Vinifera, based down the hill in Dunster.

By the way, you don’t have to be staying here to enjoy dinner at Exmoor House – although, for reasons which will be apparent from this article, you do need to book a few days in advance.

Exmoor Walking Festival and Exmoor Food Festival, October 2010

October is festival time on Exmoor!

The North Devon & Exmoor Walking Festival is from October 1st to 4th. There is a great range of walks, from gentle strolls to challenging hikes. Find lots more details, and book your places on the walks, at http://www.exmoorwalkingfestival.co.uk/

The Exmoor Food Festival, from October 2nd to 10th, has some fabulous events all over Exmoor - more info at http://www.exmoorfoodfestival.co.uk/

At Exmoor House, we are offering Exmoor Tasting Platters - lunch with a difference - a chance to try our great food that combines lovely local ingredients with expert cooking!

Choose from our delicious pates, terrines, flans, also some local cheeses (and more), all served tapas-style with salad plus our home-made bread and pickles, and all for £9.50. If you still have room after that, there are some fabulous puddings, including our home-made ice creams.

To go with your meal we've a good choice of local beers & ciders, a nice wine list and some lovely organic soft drinks; plus tea and coffee from our local suppliers.

Tasting Platters are available every day of the Food Festival, from 12-2pm (last orders 1.30pm). Advance booking is essential - just call us on 01643 841432.

If you can't make it for lunch, do remember that we are open most days for dinner - again, it is essential to book in advance.

And if you want to stay over on Exmoor, where better than Exmoor House at Wheddon Cross? Visit our website at http://www.exmoorhouse.com/ for details of short breaks and more.

See you soon?

Food intolerances and special diets

More and more people seem to be developing intolerances or allergies to more and more foods at the moment... with my complementary therapist hat on, I'm sure that there's a connection with the highly-processed diet, loaded with artificial additives, that has become so common.

At Exmoor House we try and cater for particular dietary requirements: vegetarian of course, and wheat-free/dairy-free diets for example (although, being out in the sticks, we do need a bit of notice to ensure we can get the right type of milk substitute, flour, etc, in). If you're coming to stay with us, please do let us know any strong dislikes in the food line too, so that we can plan accordingly - we really want the meals to be a highlight of your time here!

The other week, out of 10 guests staying with us, 5 couldn't eat wheat/gluten or dairy, and two couples had multiple allergies which meant we had to plan the menus very carefully indeed. This tested Frank's culinary ingenuity - it's good to be kept on your toes! - and we learnt some useful recipe variations (e.g. using coconut milk to make a white sauce).

Gluten-free baking involves slightly different techniques and we have had some things that didn't turn out as they should (concrete scones, anybody?) - but we've discovered some great recipes like a delicious carrot cake and a squidgy dark chocolate-almond cake... Maybe there needs to be another name for gluten-free bread, though, as it's not like 'real' bread in texture - more like crumpet, often. Not unpalatable, just different.

But as a friend of ours says: 'I think about what I can eat, rather than what I can't'.