Local Food Provenance, The Brasserie Way
“What’s this we hear about a new restaurant opening called The Brasserie?” We’ve been getting this quite a lot recently, so let’s deal with the (chocolate coated) elephant in the room before we explore local food provenance!
We’ve recently re-launched our restaurant as The Brasserie at the Carlton, complete with its own website. In addition there are some menu changes for the new season and a programme of food promotions which includes Foodie Friday events.
The Brasserie is particularly looking forward to a special February event (Friday 28th), which ties in with this year’s Exmoor Food Fest. Diners are invited to make the most of the best quality Exmoor steak & wine for £17.50, with the farmer thrown in for free. And yes, you did read that correctly!
Before the rumours begin to swirl, the farmer in question is Chris Lerwill, one of the Brasserie’s key local suppliers. Now, more than ever before, serious diners are seeking food provenance of the restaurant dishes they eat, and with good reason. Not only does locally sourced food hit sustainability and ethical notes, it also comes with greatly enhanced taste- the-difference flavour.
Grass Fed Exmoor Beef
So Chris will be in the Brasserie to talk about the Exmoor Park beef on the plates of those taking advantage of this excellent Friday Foodie deal. Local food provenance doesn’t get more local than Exmoor National Park and the traditional cattle breeds which graze it. These traditional breeds, such as the magnificent Devon (Ruby) Reds are far more hardy than ‘farm cows’, able to survive outside in all weathers and subsist on rougher grazing.
Grass fed beef is of course the best meat that you can have on your plate and, in the case of cattle grazed on Exmoor, the environmental impact is minimal too. Working with the herd and managing sustainable animal husbandry may be a foodie trend now, but in effect it is just a throwback to deep rooted farming traditions. In the case of the Lerwill family, these Exmoor farming traditions extend right the way back to the 12th century.
After enjoying a beautiful cut of tender, succulent, marbled steak, Chris will explain to Foodie Friday diners exactly where the meat has come from and how his family manage the farm and produce beef in line with sustainable principles.
Local Food Provenance at The Brasserie
Having the farmer along to give his account of local food provenance is an important aspect of what The Brasserie at The Carlton is setting out to do. Aside from this special Foodie Friday focus on Exmoor beef, local provenance runs right the way through The Brasserie menu.
The term ‘brasserie’ is tied intrinsically with France and in French the word also means ‘brewery’. A traditional brasserie combines a bar and casual restaurant space where meals and snacks are served throughout the day. The Brasserie at The Carlton embodies this take on dining and serves breakfast, lunch and dinners in a beautiful space which has been completely updated in line with a £1.7M makeover for the hotel in recent years.
Starting with breakfast, the menu features local free range eggs and British bacon, taken from high welfare stock. Lunch and dinners feature locally sourced vegetables (from the Great Field of nearby village, Braunton) and herbs, alongside local cheeses, meat and fish, caught by North Devon fishermen, in the bay. Reflecting the original French brasserie concept, the restaurant is complemented by a well stocked bar including local craft brews.
Dietary Requirements? Mais Oui!
Where The Brasserie at the Carlton differs dramatically from most of its French counterparts is in the welcome absence of the Gallic ‘non’ when diners ask if there are options for vegetarians, vegans or those with gluten free or other special dietary needs! Chef/patron Eliot cooks menus from scratch and the kitchen will always adjust a dish to ensure it fulfils diners’ requirements.
To book a table for the Foodie Friday steak & wine event or make a reservation to just sample the Brasserie experience, call 01271 862446 or email email@example.com.