| TV chef discovers the delights of Devon | |
|  | | The cover of the book |
| | TV chef John Burton Race moved to Devon in 2003, and he has quickly learned what the natives already knew: there's no better place to live, when it comes to fresh produce!
Review: Laura Joint. |
| | | Coming Home
By: John Burton Race
Publishers: Ebury Press
Publish date: 27th January 2005
Hardback; 224 pages; colour photos
Price: £20
John Burton Race made a name for himself with his TV series, French Leave.
Burton Race, who had become one of our most celebrated chefs as a result of his award winning restaurants in London and the Home Counties, decided to go back to basics.
So the two star Michelin chef went to south west France, where he used local ingredients for the recipes featured in the TV series.
When it was time to come home to England, he and his family opted for the scenic route, and they ended up catching the ferry to Plymouth.
 | | The River Dart at Dartmouth |
They spent a month travelling around the county, and it was at this point that Burton Race made the momentous decision to move the family down to Devon.
The restaurant of his dreams was the Carved Angel in Dartmouth, which he succeeded in buying. It was re-launched as the New Angel in May 2004.
A new TV series called Coming Home features some of the dishes you can buy at the restaurant, and there is a book to accompany the series with over 150 recipes.
It's lavishly illustrated with mouth watering colour photos of the fabulous fare, and scenic pictures of Dartmouth and surrounding areas.
Burton Race admits he has been amazed to discover that Devon is just like France, with local meats, fish, fruit, vegetables, dairy produce and even wine all readily available.
 | | John Burton Race's cream tea |
In fact, he believes the local produce is just about the best you can find...anywhere.
He uses local produce for his dishes, including freshly landed shellfish and seafood, beef from Devon's red rubies, and Devonshire lamb and game.
The French dish, Moules Marinieres, has been tranformed into Mussels in Scrumpy Jack, and he has given local place names to some of his recipes - including Dittisham Asparagus Spears with Poached Egg and Hollandaise.
Of course, no cookery book from Devon would be complete without lots of creamy dishes and Burton Race has his own version of a Devon cream tea.
It's a lovely book which I'm sure will be an eye opener to those people who never knew about Devon's fantastic food.
And for those of us who have been brought up on Devon fare, it's yet another incentive to get cooking!
Article published: 23rd January 2005.
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