The South West Excellence Conference, which took place on 30th March as part of the Exeter Festival of South West England Food and Drink, highlighted the important links between those who produce our food - farmers, fishermen, butchers, artisan food producers - and we chefs who make use of such local produce and products to create our dishes.
These days, with new food scares always on the horizon, the importance of traceability, of knowing precisely where our food comes from down to the individual farm or estate or fishing boat, has never been greater. For Michael Caines and ABode, I believe it's essential, wherever we are, that we continue to forge links and partnerships with the best and the most committed food producers. This is a relationship that often becomes very personal for we seek to work with individuals who share our visions, values, passions and ideals. Ultimately for us all, producer and chef alike, it comes down to a shared underlying belief that good food really does matter.
The South West Excellence Conference has also highlighted links between food, hospitality and tourism. This is particularly important not just in popular holiday destinations like Devon, but wherever we are. Food today is a major attraction and one of the reasons we all travel Britain and the world: to experience new flavours direct at the source and indeed to see where and how things are made or raised.
The French concept of terroir is based on the belief that the best local and regional foods are able to demonstrate a personality and flavour that is quite unique each place and that place alone. I really do believe that this is fundamentally true and lies at the heart of all great cuisines. So, wherever you are, I urge you to explore and taste and experience a world of new flavours. Hunt down local producers, meet them and share their passions. Celebrate the local and the regional.
For us all, the food world really is our oyster (whether from the Exe estuary, Whitstable, or Loch Fyne).
