We were delighted to welcome Barrie Tucker, the Head Chef at the award-winning Luttrell Arms Hotel, Dunster for our guest chef night. Under Barrie’s leadership, their stylish restaurant Psalter’s has achieved two AA Rosettes since 2016. Barrie’s path to the grand entrance of the famous hotel on Dunster’s medieval High Street began at the Castle Hotel, Taunton under the guidance of Phil Vickery, and a career highlight at the triple Michelin starred Chez Nico with the legendary Nico Ladenis. Now very much based in West Somerset and Exmoor, Barrie champions locally sourced ingredients and beautifully presented food from his menus. A recent innovation was the creation of the Porlock Pie made with local oysters, Exmoor Venison and ale, which was inspired by a conversation with a local producer in the bar!
Barrie served pan-fried breasts of wood pigeon, hazelnut dressing, caramelised onion gel and a trio of apple as a starter. This was followed with braised cod cheek and deep fried oyster, Thai red curry sauce, and charred pak choi. For the main course, Barrie served sous vide duck breast, parsnip and honey purée, candied piccolo parsnips, smoked celeriac, and five spice sauce. To finish, Barrie served a stunning Black Forest dessert. Each course was accompanied by a specially selected wine to complement the flavours within each dish.
Psalter’s Restaurant at the Luttrell Arms Hotel, Dunster is open 6pm – 9.30pm all year round and offers private dining for weddings, celebrations and parties.
To find out more about Hospitality and Catering courses available at the College go to www.btc.ac.uk and search for Quantock Restaurant.
To see our current menu click here.
To book a table at the Quantock Restaurant call 01823 366497 or email tomlinsonr@btc.ac.uk
