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Devon Apple Cake - Award Winning Recipe

This is a regular autumnal warmer in our house that is dead simple to make and uses up at least one or two of your surplus cooking apples at...

Friday, 16 August 2013

Southdown Farm, The Elephant Restaurant's Farm, Brixham, Devon

After touring Brixham Fish Market, we headed to Southdown Farm in Brixham where we were greeted very warmly by the owners.  They supply The Elephant with most of their raw ingredients.  Simon Hulstone from the Elephant proudly showed us around and even gave us some ideas for what he will use the ingredients for.

The gardens and poly-tunnels were in full bloom and we all had a nibble or two.  This is a multi-coloured beetroot from Dobies of Devon.  The candy stripes remain when raw but disappear upon cooking



 All of us avidly listening

 Borage - there was masses of this.  Perfect to add to a Pimms or Gin and tonic.

Southdown Farm also keep livestock and it was the day of the sheep shearing when we were there.  The well trained sheepdog was amazing at keeping them under control and it was all fascinating.


 Simon Hulstone treated us to a slap-up lunch in the beautiful and very hot courtyard of the farm


Delicious and nutritious!

I was a guest of The Elephant Restaurant and Dobies of Devon but I was free to write what I wished





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