TASTING MENU OR A LA CARTE?
Some people love tasting menus, some are more a la carte. So we until 31 March we are trialling running both a tasting menu and an a la carte menu for you to choose from in the evenings.
We’re opening up the times available to book a table, so you can now book from 7.00 through to 8.30 for last bookings.
Please note that if you want the tasting menu, it has to be ordered for the entire table.
Raising funds for Exmoor National Park WITH CareMoor EXMOOR DINING CLUB
Top local chefs are supporting the Exmoor National Park by holding special events celebrating local produce to raise funds to support conservation and access projects. These events are being held at various venues around the area.
At Duende, Chef Patron Tim Zekki has been working with Simon and Alison of Wellhayes Vineyard on the edge of Exmoor to produce a tasting menu with wine matches from Somerset and Devon to coincide with English Wine Week.
Thursday 30th May, Friday 31st May & Saturday 1st June
It’s £45pp for the seven course tasting menu, plus £25pp for the English wines flight. The total £70 price includes a £5 donation to CareMoor. (Designated drivers can of course opt for the tasting menu only.)
Email firstname.lastname@example.org to book. A £20 deposit will be required for this event. Please inform us of any allergies, veggies etc in your group when you book.
CELEBRATION OF BEEF AT THE FARMERS ARMS
Duende Chef Patron Tim Zekki and Head Chef Olivier Certain were amongst 5 chefs who took part in the Celebration of Beef at the Farmers Arms in Combe Florey. Olivier started the evening with a modern, nose to tail take on a classic consommé dish, entitled ’Tongue in cheek.’ Tim had the challenge of creating a dessert using beef, which certainly pushed the boundaries, ‘playing havoc with perceptions’. The result was scepticism turning to sheer delight on the diners faces, according to one reviewer.
LUNCH TIME AL A CARTE until MARCH 31
Lunch is from 12 til 2.30 Friday, Saturday and Sunday. The menu changes with the seasons and the availability of the best local produce. There’s a roast on the menu on Sundays.