Two of Devon’s best loved producers, Lyme Bay Winery and Quicke’s, will be the stars of the menu at a four-course pop-up feast set to be held at Cakeadoodledo, Home Farm on Friday 8 December from 7:30pm. With each hearty course centred around Quicke’s clothbound cheeses and Lyme Bay Winery’s range of fruit liqueurs, meads and English wines, diners will be taken on a journey in pairing and sharing by this match made in Devon.
Nathan Maddocks, winemaker at Lyme Bay Winery, will begin the evening by explaining the selected drinks, including Lyme Bay Sandbar 2015, Christmas Mead and Apricot Brandy, and how they complement the dishes on the menu. Once a feast of home-cured salmon, slow-cooked Quicke’s venison stew served with Quicke’s Mature Cheddar cobbler and a festive sticky toffee pudding have been devoured, Mary Quicke will introduce the cheese course with a short reflection on the cheeses eaten that evening, as well as a potted history of Home Farm, which the Quicke’s family has nurtured for 14 generations.
Pop-up evening feast menu
Home-cured salmon, celeriac and fennel on sourdough and Quicke’s Whey Butter
Served with Hedgerow Kir – Lyme Bay Blanc de Noir and Sloe Liqueur
Slow cooked Quicke’s Venison stew with a Quicke’s Mature Cheddar cobbler, Hasselback potatoes and vegetables
Served with Lyme Bay Sandbar 2015
Sticky toffee pudding, Christmas ice cream and drunken prunes
Served with Lyme Bay Christmas Mead
Quicke’s Goat’s Cheese with grapes, chutney and oatcakes
Served with Lyme Bay Apricot Brandy
Coffee, tea and a sweet treat.
Tickets cost £35 per person, which includes the four-course feast, with one glass of wine, mead or fruit liqueur served with each course, and are available from Cakeadoodledo at Quicke’s in Newton St Cyres, 01392 851019. Advanced booking is essential and there will also be cash-only bar throughout the evening.
For more information on Lyme Bay Winery, please visit www.lymebaywinery.co.uk.