Our autumn issue has gone to print, and should be with us this week. Once again there's a broad range of subject matter covered, from Whiteface Dartmoor sheep and the future of the Dartmoor Commons to tales of the Devil on Dartmoor, a look at Tavistock, a follow-up to the Billy's Tor feature and two walks, on the southern moor near Cornwood and in the Teign Gorge.
We're continuing our 'summer' show programme, although many have been cancelled due to the awful weather... but we will be at Wdecombe Fair on Tuesday 11 September.
I've had a press release this week which may be of interest:
New chef at Prince Hall Hotel
Brice Moore has joined the team at The Prince Hall Hotel as the new head chef.
A former Paul Ainsworth protégé, Moore has also worked at two Michelin-starred Gidleigh Park under Michael Caines as well as most recently at Plymouth’s finest seafood restaurant, Piermasters; A background that he credits for having helped refine and develop his attention to detail with his cooking as well as his love affair with his craft.
Originally hailing from South Africa, the 26 year old cites Chris Eden and Nathan Outlaw amongst his South West food heroes. “Flavour is everything,” says Moore about his cooking. “I’m inspired by what’s available around us on Dartmoor, grown in the garden here and sourced from small, committed suppliers. That’s the beauty of working at an establishment the size of the Prince Hall, where we’re catering for fewer covers and it’s about the experience of our customers first and foremost.
“And you can’t not fall in love with the setting,” he adds.
Moore joins owner Chris Daly in creating the regularly changing English seasonal menu, featuring home-grown (by Daly in the hotel’s gardens), home-reared and scrupulously sourced South West produce.
“With the incredibly wet summer we’ve been having we’ve adapted what’s available from our veg garden and are currently enjoying delicious salads featuring flowers from plants and herbs that we’ve left to go to seed, such as turnip tops, coriander, sorrel and borage,” says Moore. “I believe in using the whole vegetable, the leaves as well as the stems, playing with refining combinations but keeping the dishes simple. I want people to relax and have fun with their food,” he concludes.
www.princehall.co.uk
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