Last year’s winning menus
PUBLISHED: 09:35 03 March 2016 | UPDATED: 09:35 03 March 2016
These were the menus submitted by our 2015 finalists
Wondering what menu might win you a place in the Devon Home Cook 2016 finals? Take a look at the menus from our 2015 finalists, starting with the eventual winner, Alex Murdin
Alex Murdin, of Ashburton
Starter: Tartare of Brixham scallops and Dartmouth smokehouse salmon
Main: Roasted loin of Devon venison with creamed Dartmoor wild mushrooms, beetroot fondant, red cabbage & apple and parsnip string
Dessert: Caramelised conference pear and almond cake with Devon clotted cream and pear brandy
Karl Straw, from Broadclyst
Starter: Pea and pea shoot soup with chilli flat bread & coriander soured cream (made with home grown peas, and pea shoots, Devon-milled Otterton spelt flour, and Ashclyst soured dairy cream)
Main: Devon Game Pie (a slice of crusted pie with pigeon, rabbit and venison sourced from the Killerton Estate), potato fondant, served with a broad bean filling and roasted shallots with smoked aubergine puree, pea puree, braised red cabbage and
Mille-feuille of seasonal vegetables
Dessert: A seasonal trio of Devon apple and hedgerow blackberry semifreddo, blackberry mousse and caramelised apple rings served with Ashclyst Dairy cream
Emma Chesbrough, from Yelverton
Starter: Devon rose veal tartare, cider-soaked pink peppercorns, herb oil, toffee cherry tomato.
Main: Ray wing, fennel, seafood nage (gently poached) with Brixham mussels.
Dessert: Damask junket, raspberry clotted cream, ginger crumb
Rachel Webb, from Totnes
Starter: Asian bao buns filled with braised Devon shin of beef, five spice, garlic, ginger, soy, pickled cucumber and radish. Coriander, spring onion. Peanuts. Sesame.
Main: Miso glazed local cod, pickled ginger, tempura soft shell crab with Asian greens
Dessert: Coconut rice pudding, caramelised banana, toasted coconut.
Marcus Bawdon, from Cullompton
Starter: Devon Hay Smoked Exmouth Mussels, with garlic lemon herb butter
Main: Devon Ruby Red Chateaubriand with a herb and anchovy crust, chipotle salt
thick cut chips, chargrilled vegetables and a Maddocks Farm organic flower salad
Dessert: Ancho chilli Chocolate Cake, Ancho chillies from South
Devon Chilli Farm, served with Devon Clotted Cream