Josh to cook at Trencherman's Guide Launch
Rick Stein’s Seafood Restaurant in Padstow is the venue for the launch on March 12 of the new Trencherman’s Guide, which showcases the best restaurants in the South West. Jack Stein will produce canapés, to be followed by a seafood starter by Mitch Tonks of The Seahorse in Dartmouth and Rockfish Restaurants in Bristol and Devon. The main course will be cooked by Michelin-starred chef Russell Brown of Sienna Restaurant in Dorchester, Dorset, while our very own Michelin-starred Josh Eggleton will create the dessert. This will be followed by a cheese course put together by Eric Charriaux and petite fours by Richard Davies of The Manor House in Castle Combe, The Cotswolds.
Now in its 21st year, the guide is the go to guide for anyone seeking South West dining at its best, and only includes dining establishments achieving consistently high ratings across top international publications such as The Michelin Guide, The Good Food Guide and the AA Restaurant Guide. Having met the strict criteria set by a panel of leading food and drink experts, establishments are then formally invited to be part of this prestigious annual food and drink guide. The guide also includes restaurants with rooms and its figurehead is leading chef Michael Caines MBE of Gidleigh Park and The Bath Priory.
New this year, the guide will have a digital version available on the Newstand app via Apple’s App Store. There will also be a series of Trencherman’s Guide Reader Events running throughout the year for the first time. These aim to provide the guide’s loyal followers the opportunity to take part in events as special as the spring launch and Autumn Lunch which are industry-only events.
The new printed guides will be unveiled for the first time at the launch in Padstow and will then be available, free of charge, for food lovers to pick up at the participating restaurants. The restaurants are also included on the website: www.trenchermans-guide.co.uk which will also have a “live booking” facility this year to make it easier for keen foodies to book a table. As Director Jo Rees explains, ‘The Trencherman’s Guide leads the field when it comes to showcasing the very best dining in the South West, and this year it has been taken to another level, with more restaurants included than ever before and exciting innovations such as the Live Bookings, digital edition and reader events taking place.’
The introduction to this year’s Guide is by Guardian food critic Matthew Fort who says, ‘As this Trencherman’s Guide shows, there is proper food made with proper care from proper, local ingredients to be found. Adapting a phrase from that long-forgotten poet, Arthur Hugh Clough, I say to anyone remotely interested in food – ‘South- westward, go , the land is bright.’
