April in The Farm Table

It’s April—the days lengthen, the sun shines brighter, and life feels good. Our restaurant hums with guests savouring the season’s treasures: wild garlic, asparagus, Jersey Royals, and tender spring lamb. The hardy winter vegetables still roll in, their sturdy presence a reminder that the hungry gap is near. This is the rhythm of the land—a dance of abundance and scarcity, dictated by nature’s hand.

Yet, amidst this seasonal joy, our industry is quaking in its boots. The recent government budget has sent shockwaves through restaurants across the country. The rise in Employers’ National Insurance, Minimum Wage, and changes to business rates will hit our people-centric businesses harder than any. All while food prices continue to soar despite farmers and food producers struggling to make ends meet.

In times like these difficult choices have to be made. Often the temptation is to cut corners: cheaper ingredients, lower standards. Others may hike prices, risking alienating loyal customers. When using quality ingredients, it can be difficult to strike a balance between margin and bums on seats. At The Farm Table we will continue to champion local farmers and artisan producers, while trying to keep good food accessible and affordable to the people who believe in what we do.

This moment calls for resilience. It’s a chance to reconnect with what matters: food rooted in place and time, crafted with care.

As diners, we can play our part too—by supporting local restaurants and producers who keep this delicate ecosystem alive. Together, we can ensure that Devon’s tables remain full of flavour and hope for generations to come.

Cow_Cacao_Chocolate_1000x600 To celebrate the flavours of the season, we’re hosting our annual Spring Tasting Weekend on Saturday 12th April — a gathering of growers, makers, and artisans who shape the food on our tables.

In the food hall, we will be joined by our incredible local producers for tastings of the season’s best. The arrival of Spring sees many of our favourite sheep and goat's cheeses come into peak season. Our good friend and cheesemaker Ben Harris of Ticklemore Dairy, near Totnes, will be sampling his delicious Beenleigh and Harbourne Blue. Made with milk from trusted nearby farms, they capture the very essence of spring: bright, delicate, alive.

Hot_Cross_Buns_1000x600

The warmth of the season calls for something sweet, and Vicky’s hot cross buns answer in kind. Perfectly sticky and spiced, hand-baked fresh each morning, they’re a world away from the factory-made versions stacked high on supermarket shelves.
And then there’s the chocolate. Our own bean-to-bar Easter eggs, crafted from single variety, Ugandan beans to wonderfully complex chocolate. Alongside the brilliant Barbers Cocoa, who craft their chocolate in Devon with beans from organic, fairtrade farms.

It’s all about honest ingredients, real people and a whole heap of passion.

George Dart

Recipe... Pickled Rhubarb, Chicory, Toasted Hazelnut & Westcombe Ricotta Salad

Ingredients

2 sticks of rhubarb (forced will be more tender)
50g of toasted hazelnuts, roughly chopped
2 heads of chicory
100g of Westcombe ricotta.
Zest of 1orange
20g of Dijon mustard
50ml of red wine vinegar
100-200ml of veg/rapeseed/olive oil (not extra virgin)

For the pickle

2 sticks of Rhubarb
1 sterile glass jar that can be air tight sealed
250ml of Pebblebed red wine
250ml of red wine vinegar
125g of sugar
Salt
Black pepper
1 star anise
1 bay leaf
2 cloves

Method

Up to a month before or at least two days before pickle the rhubarb.
To do this first wash the rhubarb, cut the top leaves and bottoms off, put two sticks of rhubarb aside for later, then cut down the remaining two sticks to lengths that will fit in your glass jar.
Now in a medium sized sauce pan, put 250ml of red wine, 250ml of red wine vinegar, 125g of sugar, the bay leaf, the star anise, the cloves and a pinch of salt and pepper, bring this mix to the boil then remove from the heat. The sugar should be fully dissolved.
Pour the pickling liquid in to the glass jar while still warm and seal the lid. This will part pickle and part cook the rhubarb, make sure the rhubarb is covered by the liquid.
With the remaining two sticks of rhubarb cut them down, place them in a sauce pan and cover with water, simmer till the rhubarb is very soft and the water is almost gone.
Once cold, blend the cooked rhubarb in a food processor till smooth. Now add the mustard and 50ml of red wine vinegar and blend, slowly add in the oil till the mix thickens. This will be your dressing.
Open the ricotta and drain of any liquid, in a bowl mix in salt, black pepper and the orange zest to taste. Put to one side.
Break your chicory down into leaves and wash in cold water, let dry. Cut your pickled rhubarb in to thin slices.
In a bowl mix your chicory leaves with the sliced pickled rhubarb and a good spoonful of the rhubarb dressing, serve on a plate and sprinkle over the rough chopped hazelnuts and spoon on the ricotta. Enjoy!

Darts Farm

April in The Farm Table

Recipe... Pickled Rhubarb, Chicory, Toasted Hazelnut & Westcombe Ricotta Salad

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