Press Room
Empty plates, contented diners and wide smiles provide us with all the motivation we need. Kind words from the pens of inspectors and the various guides are always a nice bonus. Eating after all should be one of the most enjoyable and unpretentious things that we do in our life. We plan to keep it that way.That said, the symbiotic link between farming and tourism is one that needs to be safeguarded now more than ever. The environment is equally precious, so in addition to helping preserve the fabric of the countryside, we want to use our purchasing power to minimise the food miles and help small-scale artisan organic producers to succeed at what they are passionate about.
If anyone would like further information on any of our suppliers we will be happy to put you in touch.
For all Press and PR enquiries please contact Ross Hayward on 01626 324 220 or email ross.hayward@clock-work.co.uk
Press
NEWS RELEASE:
DEVON CHEF OF THE YEAR TO INSPIRE LOCAL SCHOOL.
Matthew Mason, Head Chef of the Jack in the Green, is proud to announce a new partnership between the highly accoladed dining pub and nearby West Hill Primary School.
Against the backdrop of headlines signalling new trends in childhood obesity, Matthew, a lifelong advocate of local produce and rising industry star, will be working closely with Head Teacher Sue Nield, as well as the Science Subject Leader, Sue Bedford, in what will be an ongoing partnership.
Linking in with the ethos of the Year of Food and Farming, Matthew’s overriding aim for this project is to transpose as much of his passion as is humanly possible to enthuse the children so that they find learning about food fun. Ongoing visits to a number of farms, producers and even to the Jack in the Green will ensure that they see and experience the source of where all their food comes from. Food miles, freshness, seasonality and experimenting with ingredients will underpin everything that is done.
The partnership is a natural progression for Matthew who on the 1st of November won ‘Devon Chef of the Year’ at the annual Devon Life Food and Drink Awards and in March became the Taste of the West ‘South West Chef of the Year.’ His four year old son Charlie is already in pre-school at West Hill and like any caring father, Matthew is keen to ensure he is getting all the nutrients he needs. More than that, the pre-teenage years are a crucial time in helping to shape future eating habits and an excitement for food as a whole.
To kick off the partnership Matthew was introduced to all six classes last week and spent an hour with each group showing and talking through different types of fruit and vegetables. Next on the agenda is an educational visit to Darts Farm on November 22nd, after which Matthew will demonstrate how to make a soup from the ingredients picked. Teaching breadmaking and working with the existing gardening club are all now in the planning stages.
“When I was young there was something very comforting about my mum’s home cooking. I hope that with the right nurturing education and encouragement our children can also grow up with the same feelings of comfort and satisfaction that surrounded my childhood. For professional chefs working to tight schedules a recipe that consists merely of a set of instructions may be adequate but children who are still learning about food deserve more. Children need to understand the reasons behind what they are doing. One clear message that cannot be understated is that the best food is always prepared using only the best ingredients.” Matthew Mason, November 2007.
ENDS: 12/11/07
For more information please contact Ross Hayward at Clockwork Marketing.
Tel: 01626 324220
Email: ross.hayward@clock-work.co.uk
Web: www.clock-work.co.uk
Notes to Editors:
The Year of Food and Farming is an exciting campaign (that runs for the academic year from September 2007 to July 2008) to help children reconnect with the countryside and where their food comes from through memorable, first-hand learning experiences. The aims of the project range from encouraging primary school children to each undertake a growing activity as well as visiting a farm or countryside location. More details can be found at: http://www.yearoffoodandfarming.org.uk
West Hill, on the outskirts of Ottery St. Mary, is already a very proactive school in their attitude to healthy living and was recently judged as 'outstanding' in all areas of their annual Ofsted Inspection. The age range of West Hill’s pupils, 4-11 years, makes them a very receptive audience.
The Jack in the Green has, in the last two years, won a number of regional and national awards. As well as two AA rosettes, a Michelin Bib Gourmand and praise from the Good Food Guide last year, the team won Gold at the Taste of the West Food & Drink Awards and took the top prize for Best Dining Pub in Devon Life's Food & Drink Awards. In October this year the restaurant retained it’s Gold from Taste of the West (Devon Dining Pub) and was also a finalist in the 'Taste of the South West' category of the annual Enjoy England Excellence Awards. The team also won an AA Regional Food Award in September for its commitment to using local produce and was a finalist for the fourth year running in Devon Life’s Awards for ‘Best Devon Dining Pub.’
Matthew Mason was born and brought up in Devon during the 1970's and has worked as a chef for the past 16 years. He served his apprenticeship under the tutorage of Shaun Hill at Gidleigh Park and together with his team of eight they now serve in excess of 1,000 meals a week. He has been Head Chef of the Jack in the Green since 1995.
In October, after reaching the Grand Final in the Association of Pastry Chefs 'Dessert of the Year', Scott Paton's Chocolate Mousse went on to win second place. Although officially too young to enter, after seeing the level of Scott's entry the organisers decided they would make an exception. Now in it's 14th year and held at the prestigious Nadell Patisserie, Scott was only just beaten to first place by a considerably more experienced patisserie chef from France.
For more information on the Jack in the Green please visit:
www.jackinthegreen.uk.com
For more information on West Hill Primary School please visit:
http://www.west-hill-primary.devon.sch.uk
PRESS RELEASE:
Triumphant Milestone for Top Devon Pub.
One of the counties most prolific dining establishments, The Jack in the Green, is celebrating fifteen years in business this month.
Following several consecutive years of success in numerous food and hospitality awards, for owner and local food champion Paul Parnell this is perhaps the most rewarding milestone yet. It comes just as the long overdue rejuvenation of Exeter’s retail heartland nears completion and with it the opening of a number of new restaurants. “As more and more rural pubs are closing and with the increased competition from Princesshay, I’m absolutely delighted that the Jack in the Green is still flourishing. This shows that there really is no substitute for attention to detail and caring for our customers” comments Paul Parnell.
The key to the pub’s ongoing success has been threefold: supporting the local economy, striving to continually improve the experience that guests receive and communicating all of this through innovative and eye catching marketing. The interior has undergone a substantial refurbishment and now offers several distinct areas of stylish contrast, all flexible enough to be able to accommodate business meetings, large parties or weddings.
Diners can choose from a range of four dining options all of which are kept succinct and change every six weeks to reflect seasonality. Provenance is guaranteed as no main ingredient travels more than 25 miles to reach the pub and a ‘Totally Devon’ menu highlights county suppliers by name. In the kitchen, Matthew Mason recently crowned the South West Chef of the Year, oversees a full time team of ten serving in excess of 1,000 meals each week. His recipes have now appeared in the Western Morning News and as a masterclass series for Devon Life magazine.
“Surrounded by swathes of superb, fertile farming land kept looking pristine by a small army of dedicated producers, why would we want to do anything differently” adds Paul Parnell in closing. “Here’s to another 15 years!”
All guests that visit the JITG in June will each receive a complimentary glass of Kir Royale when ordering either a two course lunch or dinner.
ENDS: 6/06/07.
Notes to Editors:
• Figures for February 2007 show that 56 pubs are closing each month across the UK. Source: CAMRA (Campaign for Real Ale)
• Matthew Mason was awarded the Taste of the West 2007 ‘South West Chef of the Year’ title in March in a competition judged by a panel of top chefs including Michael Caines, Peter Gorton and the Tanner Brothers.
• The Jack in the Green last year won Gold at the Taste of the West Food & Drink Awards and took the top prize for ‘Best Dining Pub’ in Devon Life's Food & Drink Awards. It is also one of only two pubs in Devon to hold a Michelin Bib Gourmand and has retained its 2 AA rosettes for the past eleven years.
• Pastry Chef Scott Patton has just been accepted into the UK based ‘Association of Pastry Chefs.’
• The Jack in the Green is donating 50 pence from every single Sticky Toffee Pudding sold throughout 2007 to their chosen South West charity, the Wooden Spoon in Exeter. (www.woodenspoon.com)
This attractive, whitewashed pub stands just a few minutes drive from Exeter Airport. Its smart, traditional interior includes several rooms that are geared towards meetings and celebrations, but it is best known as a dining destination. There has been a pub on this site for several centuries, though the name is even older.
It has pagan origins associated with spring fertility celebrations, presided over by a character known as the Green Man. The area is also well known for its cider apple trees. The Parnells have been here for fourteen years and have underpinned their business with a simple philosophy: to serve real food to real people who want to eat and drink in comfortable surroundings and be served by nice people. The success of their efforts has been recognised with 2 AA rosettes for their food. Whether you're stopping by for a bar snack, or a fuller meal in the restaurant, the quality is evident in everything produced.
Start with warm belly pork with apple and frisée salad; or tea-smoked salmon with spicy oriental sauce; free range chicken supreme with portobello mushroom risotto; or pork and leek meatballs with onion gravy, creamed potatoes and fresh vegetables. Tempting desserts include rice pudding with apples and Calvados; sticky toffee pudding with butterscotch sauce and chocolate and chestnut mousse. The ground is set in four acres of grounds and gardens overlooking the east Devon countryside and in Summer you can sit outside and enjoy the view.
PLACE: As popular as ever and having undergone a makeover, this dining pub oozes charm, and draws equal interest from locals in the know to those making a special trip. Set just off the old A30, it is smart, friendly and several cuts above the norm.
FOOD: Central to the kitchen’s philosophy is an emphasis on fresh local produce, a consistent approach and an attention to detail evident in the strong fixed-price menu and interesting bar choices (braised Tatalon belly pork, black pudding and mustard mash). Cornish sea bass with Chinese spices has an enjoyable modern edge.
OUR TIP: Go for the local produce.
More ambition on display in the restaurant, where seared fillet of salmon with sorrel and hollandaise sauce and crisp fried confit of Creedy Carver duck legs with plum squash make for succulent seasonal choices. For summer there’s courtyard seating. Paul Parnell has been at the helm for years and he and his staff do a grand job. Good for company dinners too.
After winning the Best Dining Pub in this year's Devon Life Food & Drink Awards, the Jack In The Green Inn are proud to have contributed a series of six, monthly master classes to Devon Life magazine (listed opposite).
Running from July to December 2006, each article consisted of a starter, main course and dessert developed by Matthew Mason and accompanied by photographs, suggested wines and tips on where to find the best produce. The brief was to make each dish easily achievable within a normal domestic kitchen but still guaranteed to impress the most discerning of dinner guests.
Please click here to read the recent interview with Paul Parnell and Matthew Mason in Devon's leading 'Food' Magazine.
This basic white-painted roadside pub contains its surprises: the bar, serving decent beer, retains a pubby feel, but walk through to the restaurant and you find warm sophistication matched by serious cooking. Blackboard specials majoring on fish supplement the succinct menu while immaculate service sets this apart from most pubs with restaurants. Unflashy elements, such as crab and avocado set in a ramekin, or rabbit with a moist, herby and carefully seasoned stuffing, are allowed to shine.
Straightforward main courses also bring simple pleasures: glorious plain-cooked lemon sole served with asparagus, succulent pork loin, and superb Exmoor venison have each demonstrated immaculate timing of fine ingredients. Puddings impress less. Wines range widely in price and provenance and are supported by enthusiastic, knowledgeable staff; a helpful ‘house selection’ of eight, all available by the glass, introduces the list with a starting price of £10.75.
Coverage from the West Hill visit to Darts Farm. Please click here
News Release:
Top Devon Pub Eats for Charity
An award winning dining pub near Exeter is delighted to be supporting one of the region’s most committed charities.
Throughout 2007, Paul Parnell and his team at the Jack in the Green have pledged to donate 50 pence from every single Sticky Toffee Pudding sold to the regional arm of the Wooden Spoon.
With royal patronage from Her Royal Highness, The Princess Royal, this is the Rugby Association's charity that supports mentally, physically and socially disadvantaged children and young people. The proceeds from what was easily last year’s most popular dessert will not only be matched by the Wooden Spoon society's main office, it will also be spent on projects locally.
Since 1983, more than £11 million has been invested in over 200 projects, ranging from sports centres for disabled children to simple day trips to the seaside. Monies raised also go to help treat physical illnesses and disabilities ranging from cancer, cystic fibrosis and autism. Over 1,500 events have been organised and 20,000 ties have been worn by its loyal members and supporters, which include the England Rugby squad.
The Jack has also become one of the Wooden Spoon's Regional 1st XV - a line up of the most supportive and proactive of their sponsors, joining the likes of Lloyds Corporate, Armada Finance and Westcountry Publications.
The Jack in the Green last year won a Gold at the Taste of the West Food & Drink Awards and took the top prize for ‘Best Dining Pub’ in Devon Life's Food & Drink Awards. It is also one of only two pubs in Devon to hold a Michelin Bib Gourmand and has retained its 2 AA rosettes for the past eleven years. The seasonal menus, carefully selected by Head Chef Matthew Mason, showcase the very best of Devon’s local produce and change every six weeks.
With the opening of a new, very stylish dining area that can seat up to 32, it is hoped that even more diners will try this great English classic and keep changing the lives of those who need it most.
For more information on the Wooden Spoon please visit www.woodenspoon.com
ENDS: 1/02/07
Restaurant Awards
The Jack in the Green were thrilled to have been named 'The Best Dining Pub in Devon' at a special dinner and presentation held at the 2006 Devon County Show.
Our unwavering passion for championing local produce combined with the overall eating experience is what really impressed the judges. All of us at the Jack hope this encourages other pubs and restaurants around the county to help strengthen Devon's burgeoning culinary scene by buying locally and cooking with the seasons.
The annual Taste of the West Food & Drink Awards provide a definitive guide to the very best places to eat, stay and buy quality, regional food and drink in the South West, encompassing dining pubs, restaurants, B&B’s, tea rooms and shops.
The prestigious awards, sponsored by Budgens, have this year given 9 Gold Awards, 7 Silver Awards and 7 Bronze Awards to hospitality outlets and local retail outlets in Devon following anonymous visits by a panel of industry expert judges looking for quality of food, cooking and service, ambience, evidence of local sourcing and knowledgeable staff. This September we were delighted to be awarded a Gold in the 'Best Dining Pub' for Devon category.
As the gold envelopes were torn open at the annual Devon Life Food & Drink Awards the excitement and anticipation grew as finalists and winners celebrated their achievements.
The pub was a finalist for the fourth year running for ‘Best Devon Dining Pub’ but this time it was Matthew who picked up an individual honour, winning 'Devon Chef of the Year' for the first time.
Over 250 guests attended the prize-giving Awards dinner and after enjoying a delicious 4-course dinner, made entirely of Devon produce, Judi Spiers took to the stage to compere the award presentations. The party continued until midnight with dancing to the fantastic live band Limited Edition.
Please click here to view a video clip of Matthew collecting his award.
To gain 2 AA Rosettes a chef must show greater technical skill, more consistency and judgement in combining and balancing ingredients and a clear ambition to achieve high standards. Inspectors will look for evidence of innovation to test the dedication of the kitchen brigade, and use of seasonal ingredients sourced from quality suppliers.
Matthew Mason trained at the world-renowned Gidleigh Park Hotel, Chagford, under Shaun Hill where his passion for food and drink was inspired. This, coupled with short spells in top London kitchens including time with Raymond Blanc and John Burton-Race, has developed a style that continues to earn him a reputation as one of the brightest young chefs in the area.
We're thrilled to announce that Matthew recently won the Professional Class in the the region’s largest cookery competition, the South West Chef of the Year 2007.
Organised by Taste of the West in association with Abode Hotels, this annual search for the West Country’s very best chefs is open to people working in the catering industry as well as enthusiastic amateurs.
This years competition attracted entrants from across the region, with the 12 best putting their talents to the test in the final, which took place on Saturday 24th March. The finalists battled it out cooking a two-course meal in one of three classes in the Taste of the West competition at St David’s Restaurant at Exeter College.
For his winning dishes Matthew cooked a grilled flillet of red mullet with garlic chips and parsley coulis as a starter followed by a rack of Fishleigh Estate organic lamb, sautéed sweetbreads, cos lettuce, chicken jus and hazelnuts for his main course.
The Panel of Judges comprised:
Michael Caines MBE, Abode Exeter and Gidleigh Park, Chagford, Devon
Richard Guest, The Castle Hotel, Taunton, Somerset
Peter Gorton, The Horn of Plenty, Gunnislake, Tavistock, Devon
Christopher and James Tanner, Tanners Restaurant, Plymouth, Devon
Please click here to view Matthew's recipes.
The Good Food Guide continues to be the most reliable single source for the best of eating out in the UK. Its objectivity and independence have been well established for over 50 years, and its commitment to providing informative, well-written, fully researched reviews of around 1,300 of the best restaurants in the land remains undiminished.
As for each new edition, the range it covers is wide, whether it is a Chinese restaurant in Liverpool, fish restaurant in Edinburgh, country-house hotel dining room in Wales, or latest opening by a high-profile chef in London. We were delighted to be named as one of only a handful of recommended establishments across the whole of Devon.
