Trencherman’s Guide edition 32 launches in style at Hotel Endsleigh
Some of the best restaurants in the South West gathered to enjoy good company and a fabulous multi-course lunch at Hotel Endsleigh to celebrate the launch of the Trencherman’s Guide edition 32
For 32 years, the Trencherman’s Guide has been the discerning diner’s passport to the best restaurants in the South West. The newly launched edition 32 includes 111 venues (spanning Cornwall, Devon, Dorset, Somerset, Bristol and Bath, Wiltshire and Gloucestershire) that have been handpicked to provide the definitive guide to the very best dining experiences in this gastronomic region.
Each edition of the guide is launched at a special lunch event attended by chefs and restaurateurs who feature in the book, as well as partners of the guide and event suppliers. This year the event was hosted at the majestic Hotel Endsleigh on Dartmoor, Devon.
In traditional Trencherman’s style, the multi-course meal was created by Trencherman’s Guide chefs. The event opened with a Champagne reception – guests were some of the first to enjoy a taste of the new Champagne Laurent-Perrier Héritage. There were also gin and tonics courtesy of Trevethan Distillery and Navas Drinks. St Austell Brewery also provided its Proper Job 0.5% IPA (the brewery’s newly released low-alc version of its flagship ale and first foray into the no-and-low scene). Drinks were accompanied with a selection of canapés from the kitchen team at Hotel Endsleigh.
Guests enjoyed lunch at long banquet-style tables in Hotel Endsleigh’s converted stable, adorned with an abundance of fresh flowers and candles tucked into every alcove. A starter of Cornish sheep’s milk with autumn salt-baked roots, olive and pistachio was prepared by former MasterChef contestant Carla Jones of The Idle Rocks in Cornwall. Following this, a fish course of cured monkfish with smoked cod roe, Argentinian prawns, cucumber, orange and ginger was created by Thomas Ewings of Hotel Endsleigh. The main came courtesy of MasterChef: The Professionals finalist Tommy Thorn of Puro in Clevedon, Somerset, and featured venison, squash, pickled walnut and brassica. Dessert was made by Andrew Tuck of The Tartan Fox by Adam Handling near Newquay, Cornwall, and comprised a chocolate delice with smoked crème fraîche and salted caramel. A cheese course of Ashlynn, Bath Blue, Cornish Kern, Delilah Triple Cream was followed by coffee and petits fours. Quality ingredients were supplied by Classic Fine Foods, Harvey & Brockless and Wing of St Mawes, and each course was paired with fine wines from Hallgarten & Novum.
Trencherman’s Guide editor Abi Manning said, ‘Community is at the heart of what we do at Salt Media [publisher of the guide], and the Trencherman’s community is one of authenticity, creativity and innovation. We love bringing together the best in the industry to break bread at meals prepared by their peers and to celebrate the talent in our region.
‘We are so grateful for the warm hospitality of the team at Hotel Endsleigh – what a stunning location for the launch – and it was a joy to see old friends and colleagues catching up and new connections being made. Thank you to everyone who made the event such a resounding success: the Hotel Endsleigh team; the talented chefs; our Trencherman’s partners and suppliers Alliance, Classic Fine Foods, Hallgarten & Novum Wines, Harvey & Brockless, Navas, St Austell Brewery, South West 660, Trevethan Distillery, Laurent-Perrier and Wing of St Mawes. And, of course, to all our member restaurants, who work so hard to create the exquisite dining experiences that make the South West such a hub of gastronomy.‘
Michael Caines MBE, chair of the Trencherman’s committee, said: ‘The launch was a fantastic celebration of the talent and commitment of those working in hospitality in our region.
‘As it has for over 30 years, the guide represents a snapshot of the hospitality industry. There’s incredible work going on across our region and the chefs, restaurateurs and producers deserve our support to keep things moving in the right direction.’
The 32nd edition of the guide can be purchased from the website and sourced from member restaurants. To stay up to date with the latest news from the South West restaurant scene, you can sign up at the bottom of this page to receive the Trencherman’s email newsletter.
Scroll down to see more images from the launch. Photographs by Guy Harrop.
