Supplier of the Season – Winter – Grown in Totnes

This winter, our supplier of the season is Grown in Totnes – our lovely neighbours on the Totnes Industrial Estate.

“Grown in Totnes is about increasing the range of local food available to the Totnes area. Our local farmers mainly produce meat and dairy. We need more variety for a healthy, balanced and climate sensitive diet.
Grown in Totnes is particularly interested in those staple crops that can be dried and stored; these principally include grains and pulses, including the many varieties of peas, lentils and beans. There is a ‘hungry gap’ in seasonal British food between January and May, when there is much less fresh produce available. To ensure our local food security we need storable staples.
The need for locally grown staples was a key insight from an exercise to map Totnes’ local food web, carried out by member Holly Tiffen, in collaboration with the Campaign to Protect Rural England…
Several grains and pulses are well suited to the climatic conditions of the South West, but in mapping the local food web we discovered that currently those grown here are destined primarily for animal feed.
We now have a fully equipped unit in Totnes Industrial Estate, filled with grain processing equipment bought with the help of our community, and locally grown grains and pulses.”

We use their oats, pea flour and will soon be using their white and wholemeal flour. Here’s a recipe we made just today! – (you can swap some of the ingredients to what is available locally to you)

Miso glazed roast squash & cheddar cheesecake

For the topping
500g local, preferably organic squash
2tbs Tideford Organics brown rice miso
1tsp oil
1 tsp hot water
1 tsp white wine vinegar
50g grated cheddar
For the base
150g Grown in Totnes oats
130g pea flour
40g roasted pumpkin seeds
20g grated cheddar
150g butter
For the cheesecake
800g organic curd cheese
150g creme fraiche
140g grated cheddar
5 eggs
salt and pepper
Greaseproof a cake tin and grease the sides. ‘Breadcrumb’ the oats, pea flour, butter & seeds. Press into the cake tin and refrigerate for 30 mins or so. Then bake until crispy (about 20 minutes). Meanwhile, cube the squash and roast with some oil and seasoning. Mix the miso with water, oil & vinegar and after 10-15 minutes of roasting, drizzle the squash with the miso glaze. Roast for a further 15-20 minutes. Meanwhile, whip the curd, creme fraiche, cheese & eggs.
Halve the squash quantity and lightly mash half. Add this to the cheese mix and empty onto the base. Wrap the bottom of the tin with foil and place in a roasting tin with some water in. Sprinkle the top of the cheesecake with the rest of the squash and cheese and bake in a medium oven for 45-60 minutes. Leave to cool completely before slicing. Delicious with fresh, seasonal salads.

If you are interested in buying some of their delicious and local produce, here is a list of their stockists – you can even get bags of flour, oats and oatmeal from us at The Kitchen Table unit!


Visit Totnes – holiday let catering

We think you should visit Totnes!

I love all that we do – we help couples celebrate their wedding day, feed families as they grieve the passing of a loved one and commemorate their life, we’ve catered Bar and Bat Mitzvah’s, christenings and important birthdays. It’s such an honour to be part of people’s rights of passages; to nourish people in celebration, mourning, joy and remembrance.

In cooking for people, we are also celebrating the seasons and the bounty of the Devon harvest, the creativity and production of local artisans and supporting other small businesses. So, all in all, without wanting to sound smug, we love what we do!

A particularly lovely part of the business is catering people’s visit to Totnes and Devon. There are so many beautiful holiday lets in the area; from small cottages to large mansions near to the sea, Dartmoor and gorgeous South Devon market towns like Dartmouth, Salcombe, Kingsbridge, Totnes, Newton Abbot etc. What a lovely way to spend your holiday; with your family or friends in a lovely self-catering house in the stunning South Hams. To make one of the evenings particularly special (and easy as no-one needs to leave the comfort of the holiday home), we get hired to provide bespoke evening meal catering, sometimes delivered, sometimes served with staffing to make it that bit more special. We can provide a 3 course meal with drinks service or something simpler to suit any budget or event requirement. We can also deliver a picnic lunch for you to enjoy the next day when you explore the beauty of your surrounds.

We’re featured in the Visit Totnes online guide found here.

This online guide to rental properties is useful if you want to look at what is available in Devon and can be found here

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Miso dreamy

Tideford Organics are our lovely Totnes Industrial Estate neighbours, popup lunch regulars, outside catering clients & the CEO, Lynette, is my small business mentor… So we were very touched and honoured when they asked us to create some recipes using their new miso range. Last year we made some delicious salads and we will be coming up with more ideas in the weeks to come. But, the other day Alice made a delicious cardamom, chocolate, pear & white miso caramel cake!

Here’s the recipe;

150g sugar
175g butter
145g self raising flour
30g cocoa
1 tsp ground cardamom (or more if you like a stronger flavour)
3 eggs
1 tsp baking powder
x4 pears peeled, cored and quartered

For the caramel
2tbs Tideford Organics white miso
50ml double cream
25g butter
1tbs golden syrup
75g sugar

Beat the sugar & butter together until thick and creamy. Add the eggs & beat until smooth, the fold in the flour, baking powder and cocoa. On the bottom of a greased tin, lay out the pear pieces. Gently heat the caramel ingredients together, stirring gently until melted and golden. Pour over the pears then pour over the batter. Bake the cake for 35 mins in a medium oven. Allow to cool for 10-15 minutes then transfer onto a cooling rack. Serve upturned so you see the gooey caramel and pears! Delicious with ginger ice cream :)

This is a really versatile and delicious, locally made & organic ingredient. We’ve been using it in our savoury and sweet cooking. Watch this space for more recipes!