The 24th edition of the Trencherman’s Guide was launched on Monday April 18 at a foodie-studded event at Harvey Nichols’ Second Floor Restaurant in Bristol.
Louise McCrimmon, head chef at the Second Floor Restaurant, was joined by Steve Pidgeon of The Arundell Arms in Lifton, Jude Keream of Kota in Porthleven, Guy Owen of The Idle Rocks in St Mawes and Josh Eggleton of The Pony & Trap in Chew Magna to cook a stunning launch lunch for 60 of the region’s leading chefs and restaurateurs (salivate over the menu below).
For 24 years The Trencherman’s Guide has given food lovers the definitive list of must-visit West Country restaurants that reach the highest standards of cooking, service and dining experience, and which are invited into the guide on meeting a strict criteria.
This year the guide contains write ups on 139 restaurants from across Wiltshire, Hampshire, Dorset, Somerset, Bristol, Bath, Devon and Cornwall and includes an introduction by Michael Caines MBE.
‘The 24th edition showcases exceptional chefs and restaurants, such as two Michelin-starred Restaurant Nathan Outlaw and Michael Wignall’s new offering at Gidleigh,’ says two Michelin-starred chef Michael Caines and chairman of the Trencherman’s Guide’s editorial board.
The Trencherman’s Guide was started by chefs and they still make up the editorial committee along with industry specialists which is why it’s the guide that the chefs trust. As Rick Stein says, ‘Since Kit Chapman [formerly of The Castle in Taunton] and Paul Henderson [formerly of Gidleigh Park] hit on the idea…The Trencherman’s Guide has been a completely reliable recommendation.’
The colourful paperback will retail from April 18 at £7.99 at member restaurants, in bookshops such as Waterstones, on Amazon, and from the Trencherman’s website.
Here’s what the lucky guests tucked in to;
Canapés by Steve Pidgeon
Quail egg black pudding scotch eggs
Crab, chilli, lemongrass and sesame cracker
Devon venison carpaccio, apples and blackberry
Asparagus, Tamar wild garlic and cream cheese tart
Starter by Jude Kereama
Steamed Asian braised pork belly buns with pickled vegetables
Fish course by Guy Owen
Cornish shellfish, parsley, lemon and bisque
Main course by Louise McCrimmon
Roast rack of lamb, crisp belly, seared baby gem, pea, bean and wild garlic dressing
Vodka pink grapefruit sorbet from Treleavens Luxury Cornish Ice Cream
Dessert by Josh Eggleton
Salted peanut butter sandwich, blackcurrant and cocoa sorbet
Origin Coffee Roasters, Pathfinder Espresso (El Salvador Blend)