It started with a pie!
So you may be thinking what? Steve Ashworth, "a legend in his own lunchtime" entered SW Chef of the Year 2013 and won the Best Dish class. Steve is a foodie - accountant by day and enthusiastic home cook by night - and having won this competition wondered what he could now do to build on this and promote food across Somerset and the South West.
A throw away comment with friends and contacts and then Taunton Food Fest Chef's Night was born.
Tickets (40 are available) are booked online through the link below, using Paypal for security for all, cancellations will be accepted up to 21 April 2014 (there is a £15 per ticket non-refundable deposit) as orders will then be placed for ingredients and staff confirmed. All profits to Children's Hospice South West.
Sam started his career as a chef at the age of 16, working part-time in a local hotel, whilst also studying Catering at Sussex College. Aged 17 he then started his first full time job, working in the kitchens of Ockenden Manor Hotel, when after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.
At the age of 20, Sam decided it was time for a new challenge. This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef.
Finally in 2012, Sam was awarded with a Michelin star for his hard work and talent.
Becoming Executive Chef in August 2013, Sam says “this has truly been the biggest and most rewarding challenge of my career thus far - food and cooking are my life”.
At the age of 20, Sam decided it was time for a new challenge. This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef.
Finally in 2012, Sam was awarded with a Michelin star for his hard work and talent.
Becoming Executive Chef in August 2013, Sam says “this has truly been the biggest and most rewarding challenge of my career thus far - food and cooking are my life”.
Sue Milverton opened Clavelshay Barn in 2005. Clavelshay is an award winning sustainable restaurant located in a traditional stone barn on a family run dairy farm on the edge of the Quantock Hills.
Although in a beautiful rural setting, the restaurant is within easy reach of Taunton, Bridgwater and the M5 motorway.The traditional stone barn, built around 1700, has been simply and sympathetically converted using natural materials, keeping a country feel to the restaurant. The oak flooring in the restaurant, cedar staircase and window sills are made from wood from the farm. The spectacular elm roof beams are original and still have wooden pegs in the joints. A changing exhibition of art from local artists add colour and bring the building to life.
Although in a beautiful rural setting, the restaurant is within easy reach of Taunton, Bridgwater and the M5 motorway.The traditional stone barn, built around 1700, has been simply and sympathetically converted using natural materials, keeping a country feel to the restaurant. The oak flooring in the restaurant, cedar staircase and window sills are made from wood from the farm. The spectacular elm roof beams are original and still have wooden pegs in the joints. A changing exhibition of art from local artists add colour and bring the building to life.
Steve Ashworth is an accountant with Smith & Williamson by day and a foodie by night (and weekend).
Steve recently won the Best Dish in South West Chef of the Year 2013.
Steve is a follower of anything and everything to do with food and a supporter of food producers, suppliers and restaurants. He has built up a long list of who's who across the world of chefs and restaurants, mainly through Twitter. Steve is proud to call many of the chefs his friend.
He is also a Taste of the West and Bristol Good Food Award judge and a part time radio presenter on Bristol Community radio's The Food Show on a Wednesday from 12noon to 2pm (93.2 fm).
A keen home cook, he likes to try new and interesting food and re-create these in his kitchen.
He also likes to regularly eat out with his wife, Jane.
Steve recently won the Best Dish in South West Chef of the Year 2013.
Steve is a follower of anything and everything to do with food and a supporter of food producers, suppliers and restaurants. He has built up a long list of who's who across the world of chefs and restaurants, mainly through Twitter. Steve is proud to call many of the chefs his friend.
He is also a Taste of the West and Bristol Good Food Award judge and a part time radio presenter on Bristol Community radio's The Food Show on a Wednesday from 12noon to 2pm (93.2 fm).
A keen home cook, he likes to try new and interesting food and re-create these in his kitchen.
He also likes to regularly eat out with his wife, Jane.
The Menu
Steve's Sparkle
A Waddling Surprise
Wild garlic velouté
Grecque mushrooms
Terrine of local ham hock
Mustard dressing
Confit of sea reared trout
Poached quail eggs, spring onion butter
Braised breast of Wiltshire lamb
Wye Valley asparagus, nettles, Jersey potatoes, minted lamb jus
Hot chocolate
Rhubarb and Szechuan pepper
Tea, coffee and treats
Vegetarian menu will be available
Optional wine flight on the night!
A Waddling Surprise
Wild garlic velouté
Grecque mushrooms
Terrine of local ham hock
Mustard dressing
Confit of sea reared trout
Poached quail eggs, spring onion butter
Braised breast of Wiltshire lamb
Wye Valley asparagus, nettles, Jersey potatoes, minted lamb jus
Hot chocolate
Rhubarb and Szechuan pepper
Tea, coffee and treats
Vegetarian menu will be available
Optional wine flight on the night!
Dinner at Clavelshay Barn
£45 per ticket
Follow the Paypal link below
£45 per ticket
Follow the Paypal link below