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The Vino Kitchen

Vino Kitchen

August Vino Kitchen

Our final Vino Kitchen event for 2013 is our annual Festive Italian Table on Wednesday December 11th in the Pebblebed Wine Cellar, Topsham. This is a 4-course meal at £26 per person or £22.50 for Club Vino members. Please email Marc for further information or to reserve.

The Vino Kitchen is something special and unique, an occasional ‘pop–up’ that appears (and disappears) about once a month in the Pebblebed Tasting Cellar in Topsham.

Food and wine writer and photographer Marc and Kim have spent decades travelling around the wine country of Europe while researching, writing and photographing our numerous wine, food and travel books.

The Vino Kitchen is an opportunity for us to prepare simple, homecooked, authentic meals, mainly from the Italian wine country, to accompany our range of Vino wines that are available in the atmospheric and convivial Pebblebed Tasting Cellar.

preparing bagna cauda

Everyone sits together at the trestle tables and enjoys a simple, homecooked 3-course set menu. It’s all quite cosy as the evenings are very popular – and very friendly and informal. Don't worry if you haven't been before or don't know anyone else: part of these evenings is about meeting new people and making new friends, as well as enjoying honest and delicious food and wine.

Vino Kitchen

polenta alla griglia

Normally the evenings are priced at £18.50 for three courses (£15 for current Club Vino members). Occasionally we offer more special festive evenings.

Space in the Pebblebed Tasting Cellar is limited and our evenings have proved to be very popular. To reserve your place, email marc@vino.co.uk or telephone 01392 873778.

November Vino Kitchen Italian Table

"The taste of Sicily"

Pasta coi broccoli
lumaconi with broccoli, cauliflower, anchovies, sultanas, pinenuts, peperoncino and toasted breadcrumbs

***

Pollo alla Marsala
Greendale chicken breast in a Marsala and mushroom sauce with Shillingford Organics winter salad leaves

***

Torta di clementina
Kim's fabulous clementine and almond cake


July Vino Kitchen Italian Table

"un menu d'estate - a menu for summer"

Verdure alla griglia e al forno
char-grilled and oven-roasted seasonal vegetables

***

La tagliata con salsa verde
polenta alla griglia
insalata

Arthur's char-grilled flank steak with salsa verde and salad

***

Bunet
Luisa's chocolate crème caramel


June Vino Kitchen Topsham Table

"our annual very locally sourced feast"

Emma's sourdough
from Emma's Bread at the Real Food Store, Exeter (3.5 food miles)

Crostino of Exmouth mackerel 'in saor'
from fisherman Derek Thorman's mobile fish van (.3 food mile caught at sea just off Exmouth maybe 6 sea miles) - prepared Venetian style marinaded with onions, raisins and toasted pinenuts on toasted sourdough with Heavitree allotment salad leaves

Vegetarian starter
Ragstone goat's cheese (from Country Cheeses 150 metres) on toasted sourdough toast with with Heavitree allotment local salad leaves

****

Topsham pulled pork
freerange pulled leg of pork
from Kenniford Farm (1.5 food miles) rubbed in South Devon Chilli Farm chipotle chillies and cooked in Green Valley cider made at Darts Farm (.5 food miles) and Devon cider vinegar
local new potatoes and spring cabbage (supplied by Richard's Fruit and Vegetables from a Heavitree allotment 3 food miles)

Vegetarian main
Asparagus and cheddar tart
Chris Eaton's local asparagus, local cheddar and organic free range eggs all from Darts Farm (.5 food miles)

****

Pannacotta with strawberry coulis
organic double cream from Ashclyst Farm Dairy near Broadclyst (about 8 food miles), Little Pod vanilla from Darts Farm, strawberries from Balls Farm, Ide (about 3 miles)

Wines

Pebblebed sparkling, white, rosé and red - zero wine miles!


May Vino Kitchen Italian Table

"An early summer menu"

Risi e bisi
Venetian style fresh pea and vialone nano risotto

***

Agnello alla griglia con salsa verde e insalata
Char-grilled Devon lamb with salsa verde
and organic salad leaves from Shillingford

***

Crostata di noci
Toasted walnut and salted caramel tart


April Vino Kitchen Italian Table

"A menu for Spring"

Risotto alla primavera
risotto with Spring vegetables from Shillingford Organics

***

Pollo al limone
Arthur's chicken breast in a light lemon sauce
with purple sprouting and organic salad leaves

***

Pere al forno con Marsala e cannella
Williams pears baked in the oven with Marsala wine and cinnamon


March Vino Kitchen Italian Table

Orecchiette con cima di rape
a homage to the great dish of Basilicata made not with cima di rape - turnip tops but with organic hungry gap, russian and curly kale from Shillingford Organics

***
Coda alla vaccinara
Pipers Farm ox-tail cooked Roman style, as done in Testaccio, the working class butcher's quarter

***

Torta di ricotta


February Vino Kitchen Italian Table

Bruschetta
toasted ciabiatta with tomatoes and basil
with Frances's Topsham-Tuscany new season Ca' del Carbonaio olio extra vergine d'oliva

***

Lo stinco di agnello con gremolata
Pipers Farm lamb shanks slow-braised and served with gremolata and cannellini beans

***

Pere alla Marsala
pears in Marsala wine


January Vino Kitchen Italian Table

"Una polentata!"

Insalata invernale
winter salad of Shillingford organic leaves, roasted beetroot and carrot, and Sicilian blood oranges

***

Polenta con ragù di pollo alle cacciatore
Stoneground polenta cooked communally in the cellar, served with a hunter's style chicken ragù (chicken from Pipers Farm)

***

Torta di polenta, mandorle e limone
Kim's polenta, almond and lemon cake



Festive December Vino Kitchen Italian Table

Antipasti piemontesi
carne cruda all’albese; peperoni arrostiti con salsa verde;
ricotta al forno; pomodori al forno
zucchini alla griglia (v)

***
Zuppa di zucca e peperoncino
butternut squash and chilli soup
***
Peposo
Piper’s Farm shortribs of Red Ruby beef
slow-braised in red wine and beef stock Florentine style with lots of black pepper
mashed remarka potatoes and braised cavolo nero from Shillingford Organics
melanzane alla parmigiana (v)
grilled aubergine with mozzarella and parmesan cheeses in a herby tomato sauce

***
Luisa’s bunet
chocolate, rum and amaretto crème caramel



November Vino Kitchen Italian Table

La ribollita
Tuscan bread 'soup' with Emma's sourdough, organic cavolo nero from Shillingford, and olio extra vergine d'oliva from Badia di Maronna

**
Pollo al limone
Darts Farm chicken char-grilled then braised with lemons from the Amalfi coast (Amalfi lemons from Richard's)
organic salad leaves and crushed potatoes from Shillingford

**
Torta di clementina
Almond and clementine cake


October Vino Kitchen Italian Table

Zuppa di lenticchie e farfalle
lentil soup with Umbrian lentils, pancetta and 'butterfly' pasta

***

La porchetta
Roman-style porchetta stuffed with fennel, garlic, chilli and rosemary (such as you would get at a roadside stall in Rome's Colli Albani wine hills)
cavolo nero
organic black kale from Shillingford

***

Torta di pere e mandorle
pear and almond tart


July Vino Kitchen Italian Table

“É arrivata l’estate!”
A simple menu for summer

tomato essence cherita tomatoes slow roast tomatoes
Pomodori in tre modi - (from left) tomato essence, fresh cherita cherry tomatoes, slow roasted

Farfalle con pomodori in tre modi
Butterfly pasta with tomatoes in 3 ways: tomato essence, slow-roasted, and fresh cherita tomatoes with garlic and basil

***
La tagliata
con salsa verde and insalata di Shillingford

Char-grilled flank steak from Gerald David at Darts Farm, served with salsa verde and organic salad leaves from Shillingford Organics

***
Pesche alla griglia
Peaches char-grilled in a syrup of Amaretto di Saronno and vanilla


June Vino Kitchen "Topsham Table"

Our annual “Topsham Table” is a celebration of the very local

Emma’s sourdough bread

***
Devon Blue cheese salad
with Shillingford Organics salad leaves, roasted beetroot and toasted walnuts

***
Arthur’s (Tony’s) Jacob's ladder
short-ribs slow-cooked Southern barbecue style
local Maris Piper potatoes
steamed Heavitree allotment chard

***
James’ summer fruit terrine with Pebblebed Brut and fruit from Balls Farm, Ide

***
Suppliers

Arthur's Butchers
Richard's Fruit and Veg - chard from a Heavitree allotment, strawberries and raspberries from Balls Farm, Ide, local potatoes
Shillingford Organics - organic salad leaves, beetroot
Country Cheeses - Devon Blue cheese made by Ticklemore in Totnes
Real Food Store, Exeter - Emma’s amazing bread
South Devon Chilli Farm - chipotle chillies for barbecue rub
Pebblebed Brut


April Vino Kitchen Italian Table

Pasta cui vroccoli
Farfalle pasta with a cauliflower, sultana and pinenut sauce

***

Pollo alla Marsala
caponata

Chicken breasts in Marsala wine
aubergine and celery in agrodolce

***

Torta di cioccolato e mandorle
Bitter chocolate and almond tart


March Vino Kitchen Italian Table

La ribollita
winter minestrone and bread soup with vegetables from Richards and Shillingford Organics and Frances' new season Topsham-Tuscany extra virgin olive oil

***

Coda di rospo all'anconetana
Exmouth monkfish stewed in wine and peperoncino in the style of Ancona

***

Bunet
Luisa's chocolate crème caramel


February Vino Kitchen Italian Table

Insalata invernale
winter salad of bitter organic salad leaves, roasted beetroot and carrots from Shillingford with blood oranges from Sicily

***

La casoeûla
Warming winter hot-pot from Lombardy: spare rib pork chops and spicy sausages slow-cooked with Savoy cabbage, carrots and onions served with polenta alla griglia

***

Torta di cioccolata
Kim's amazing bitter chocolate cake


January Vino Kitchen Italian Table

Ricotta al forno
Baked ricotta with salad

***

Agnello brasato
12-hour braised Exmoor lamb with olive crushed potatoes and roasted carrots

***

Torta di clementine
Clementine cake


December Vino Kitchen
Festive Italian Table


Antipasti piemontese
carne cruda all'albese
peperoni con bagna cauda
crostino con pomodoro arrostito


antipasti

***

Risotto ai funghi
Mushroom risotto

***

Brasato al Barbera
Topside of Red Ruby beef from Gerald David braised in
Cascina Fontana Barbera d'Alba 2009

brasato al barbera

***

Bunet
Luisa's chocolate crème caramel

bunet


November Vino Kitchen Italian Table

Pasta e fagioli alla veneziana
Pasta and beans Venetian style

***

Saltimbocca di pollo
verdure arrostite con gremolata

***

Torta di cioccolato e mandorle


October Vino Kitchen Italian Table

"A menu for autumn"

Zuppa di zucca
butternut squash and chilli soup

***

Stracotto al Chianti
Slow-braised beef in Chianti
cannellini bean mash

***

Pere al vino rosso
Pears poached in red wine


August Vino Kitchen Italian Table

La panzanella
Tuscan bread salad with organic vegetables from Shillingford

La porchetta
Roman style Kenniford Farm belly and loin of pork stuffed with rosemary, fennel garlic and chilli

Gelato di fragola
homemade strawberry gelato with Visciolata cherry wine and Italian meringues


July Vino Kitchen Italian Table

Emma's sourdough bread (from Real Food Store)

Minestrone d'estivo con pesto di Liguria
Summer minestrone with Ligurian pesto (vegetables and herbs from Shillingford Organics)

Pasta al forno alla neopolitana
Naples-style baked pasta with beef and pork meatballs (meat from Gerald David at Darts Farm), mozzarella and seasonal vegetables

Pesche alla griglia
Peaches (from Richards Fruit & Veg) char-grilled with amaretto and vanilla


June Vino Kitchen 'Topsham Table'

Topsham bruschetta
Emma's sourdough from Real Food Store with Frances' Topsham-Tuscany Ca' del Carbanaio extra virgin olive oil from Darts Farm

Exmouth mackerel escabeche
with local carrots and celery
mackerel from David at The Fish Shed at Darts Farm; local carrots and celery from Richards Fruit & Veg

Kenniford Farm 'pulled pork' Cuban style
with Cuban mojo from Smokey Joes Sauces at nearby Broadclyst, braised fresh-picked cavolo nero from Shillingford Organics at the Real Food store, and red and golden beetroot from Richards Fruit & Veg

Strawberry and rhubarb crumble with Devon clotted cream
strawberries from Ide, Topsham rhubarb supplied by Richards Fruit & Veg, Devon clotted cream from Darts Farm


May Vino Kitchen Italian Table

Pappa al pomodoro
Tuscan bread, tomato and olive oil 'soup' made with Emma's amazing sourdough

Pollo alla toscana
fagioli nell'fiasco
cavalo brasato con peperoncino

Tuscan style char-grilled chicken
white beans with sage and olive oil
braised organic kale with peperoncino

Surprise pudding with guest chef James Clark


March Vino Kitchen Italian Table

Fafalle cui vroccoli
Farfalle pasta with a cauliflower, sultana and pinenut sauce

Pollo alla Marsala
caponata

Chicken breasts in Marsala wine
aubergine and celery in agrodolce

Torta di cioccolato e mandorle
Bitter chocolate and almond tart


February Vino Kitchen Italian Table

Ricotta al forno
Baked ricotta and herbs with salad leaves

ricotta al forno

***

Casoeûla
Milanese winter stew of homemade sausages, sparerib chops and Savoy cabbage with polenta alla griglia

casoeula

***

Crostata di limone
James' famous lemon tart

crostata di limone


January Vino Kitchen Italian Table

Risotto ai funghi
Mushroom risotto

***

Pollo all'arancia amara
Cavolo nero

Arthur's chicken cooked Sicilian style with Seville oranges
Braised black kale with Tuscan olive oil and chilli

***

Torta di pera
Kim's pear tart


December Vino Kitchen Festive Italian Table

Crostini di fegatini e crostini di fagioli e salvia
Tuscan chicken liver and white bean and sage crostini

***

Sanpiero in saor
Venetian style Exmouth john dory fillets pan-fried and soused in vinegar, onions, raisins and pinenuts

***

Brasato al Barolo
Arthur's topside of Devon beef braised in Barolo wine

***

Kim's crostata di mela
Apple tart Italian style


November Vino Kitchen

bella

Pasta e fagioli
Pasta and beans Venetian style

***

Arista e pancetta di maiale al latte
Loin and belly of free-range Kenniford Farm pork braised in milk
roasted butternut squash

***

Pere al vino rosso
Pears in red wine

pere al vino rosso


October Vino Kitchen

"A menu for autumn"

Risotto di zucca
Butternut squash risotto

***

Stracotto al Chianti
Top-rib of Red Ruby beef marinaded and 24-hour braised in Chianti

***

Pesche alla griglia con Amaretto
Char-grilled peaches braised in vanilla scented Amaretto


Vino Kitchen August 2010

Panzanella
Panzanella

Panzanella
Tuscan summer 'bread salad'
***
Pollo alla cacciatora

Kim's rosemary roast potatoes
Char-grilled local chicken braised in a tomato sauce with pancetta, porcini mushrooms, rosemary and sage
***
Vanilla pannacotta with Nick's blueberries from Lustleigh


Vino Kitchen June 2010 (special 'Topsham Table' as part of the Topsham Food Festival)

Town Mill bruschetta
Topsham-baked sourdough with Frances' amazing Topsham-Tuscan olive oil
***
Wood-roasted Exmouth mackerel with salad
Fresh-off-the-boat mackerel from David Kerley at The Fish Shed
***
Kenniford Farm freerange belly pork slow-braised in Green Valley cyder and apples
Local new potatoes
Wood-roasted carrots and dill
Pork supplied by Kenniford Farm, cyder from Darts Farm and veg from Richard's Fruit and Vegetables
***
Strawberries and Devon clotted cream
Strawberries picked this morning from Boyces Fruit Farm, Shillingford St George with Dunn's Dairy Devon clotted cream


Vino Kitchen May 2010

Minestrone estivo con pesto
Summer minestrone with homemade pesto

**

La tagliata
Char-grilled flank steak with herb salad and shavings of grana padano

**

Torta di pere e mandorle
Pear and almond tart


Vino Kitchen April 2010

Insalata primavera
Fennel and orange salad with
toasted pinenuts, grana padano shavings and Tuscan lemon oil

insalata primavera

**

Agnello brasato
24-hour slow-roasted Exmoor lamb with Montepulciano wine
potatoes and spring cabbage

agnello brasato

**

Crema catalana with new season rhubarb

crema catalana with rhubarb


Vino Kitchen March 2010

Risotto ai funghi

**

Baccalà fresca all'anconetana
Freshly landed Brixham cod stewed with fennel, chillies, white wine and tomato

Insalata verde

**

Tiramisù


Vino Kitchen February 2010

'A Taste of Sicily’

Pasta 'cui vroccoli'
Sicilian pasta with cauliflower and broccoli
in an agrodolce with raisins and pinenuts

**

Sicilian sausages
Made from local pork, flavoured with fennel seeds, made by Tony of Arthurs

La caponata

**

Torta di limone e polenta
Sicilian lemon and polenta cake


Vino Kitchen January 2010

‘Vino Kitchen Winter Italian Table’

La ribollita
Tuscan vegetable, bean and sourdough bread soup

**

Arista di maiale all'aceto balsamico
Kenniford free-range loin of pork, char-grilled, then slow-roasted
with onions, rosemary and balsamic vinegar

Carote all'agro

arista di maiale

**

Torta di arancia
Orange cake


Vino Kitchen December 2009

‘Festive Italian Table’

Bellini cocktail
Crostino di fegatino - Tuscan chicken liver crostino

**

Zuppa di farro
Warming spelt, chickpea and cavolo nero soup

**

Peposo
Short ribs of Red Ruby Devon beef slow-braised Tuscan style in Chianti and lots of black pepper

**

Mousse di cioccolato
Chocolate mousse Italian style


Vino Kitchen November 2009

‘Italian Table’

Pasta e fasoi
Venetian style pasta and beans in a rich duck broth

**

Pollo alle cacciatore
verdure arrostite
insalatina mista

Chicken cooked 'hunter's style' in red wine with pancetta, wild mushrooms and rosemary

**

Pecorino marzolino with Tuscan honey

Tiramisù


October 2009

‘Italian Table’
La Bagna Cauda

Antipasti piemontese
Mixed Piedmont antipasti

**
La Bagna Cauda

**
Formaggi piemontesi
Selection of Piedmont cheeses

Mario Fontana’s new Dolcetto (just 20 days old!)


Vino Kitchen September 2009

‘American Table’

New England style mussel and corn chowder

**

Slow-roasted brisket of beef in barbeque sauce, cooked in the wood-oven

**
New York style chocolate, lime and chilli cheesecake

NY cheesecake


Vino Kitchen August 2009

‘Italian Table’

La panzanella
Tuscan ‘bread’ salad

**

La porchetta
Roman style roast pork stuffed with fennel, garlic and chilli

**

Pecorino cheese


Vino Kitchen July 2009

‘Italian Table’
 “Una cenetta al limone’ – a lemony summer supper

Risotto al limone
Lemon risotto

**

Pollo al limone
Chicken braised in lemon

**

Torta al limone
Lemon tart


Vino Kitchen June 2009

‘Italian Table’

Crostini in 5 modi

**

Brodetto
Adriatic fish and shellfish stew

**

Zuppa di fragola
Strawberry ‘soup’


Vino Kitchen May 2009

‘Italian Table’

Sgombro in saor
Exmouth mackerel in a Venetian sweet and sour agrodolce

**

Salsicce toscane e fagioli nel fiasco
Tuscan sausages and cannellini beans with sage

Tuscan sausages


 

 
 
 
 
 

Copyright Marc Millon 2005-2009 All rights reserved
Images copyright Kim Millon 2005-2009 All rights reserved

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