Devon Today Page 36-37 16/04/2008

36 devontoday May 2008 37May 2008 devontoday

➤ Scurry driving, private driving and theConcourse d’Elegance, which looks for themost elegant turnout of horses andcarriages, will show, as will the gentle giantsof the horse world — the heavy horses.Native UK breeds including rare Exmoor andDartmoor ponies will be on display.

Dogs and hamstersBeing the biggest open show in the SouthWest, Devon County Show is an importantdate for dog enthusiasts. Successful dogsare also able to accumulate points forchampionship shows later in the season.

A massive operation, the dog showincludes 293 classes and three junior andthree adult handling classes. Over threedays, 29 judges from all over the country willhave over 1,000 dogs to rate.

There are six rings running each day,monitored by two volunteer stewards. RitaMorgan is secretary of the dog show andhelps to organise it each year.

“We have a lot of volunteers who are verydedicated and come year after year tohelp,” she said. “I have been doing this formore than 30 years and it is such a lovelyshow.”

Each day, different pedigree dog groupsare shown and judged and a best in groupwinner is chosen. The best in group winnersthen go on to compete in the grand finale onSaturday, for the highly prestigious Best inShow cup.

In addition to top-level competitions, doglovers and prospective owners can get upclose and personal with the breeds andreceive expert guidance from handlers.

They may be small, but the cavies sectioncan be just as entertaining as dogs andhorses. The section hosts an adorable arrayof guinea pigs, hamsters, rabbits andchinchillas. Breeders, such as MargaretRogers, of the Southern Hamster Club, willbe on hand to answer questions and offeradvice.

“We display a variety of hamsters, suchas Syrian, Russian Campbell, RussianWinter White and Russian Roborovski,” shesaid. “At the show we can show people firsthand how to use different techniques andsolve problems. We also let people strokethem. They make lovely pets!”

Food and drinkPacked with delicious Devon delicacies, thefood and drink area is one of the mostpopular show marquees, and this year theexhibit has been upgraded to pavilionstatus.

“We hope that the exhibit will benefit fromthis new coverage, it is very smart!” saidchief steward David Scoble. “We do findthat there is a lot of interest in food andwhere it comes from. We like to have a nicebalance and I feel that we have some of thebest butchers in Devon including LloydMaunder, Stillmans and Gerald and Davidand Family Ltd.

“They show a beautifully presented arrayof meat and there are not many places youcan go to see things like that.”

Fresh fruit and vegetables, venison,cheese, beer, wine, honey, ice cream, cider,seafood, and three separate bread standswill feature in the pavilion, and as one ofseven pit-stops for the children’s Show Trail,the marquee is also involved in the Year ofFood and Farming.

“We are trying to encompass the Year ofFood and Farming within the exhibition,”said David. “It is all about educating children

and showing them the products of the landand how they are made into food.

“There will be a cider-makingdemonstration and cheese-maker RobertKitchen, from Lancashire, is back and willbe showing audiences how one gallon ofmilk can be turned into cheese, whichvisitors can then try for themselves.

“We will supply a questionnaire for theschoolchildren and they will find theanswers around the marquee.”

While lots of old favourites have returnedthis year, the food and drink pavilion is forthe first time featuring a small producers’area, enabling six less-known localproducers to showcase their goods.

Dave and Marilyn Johnson, of NorsworthyGoats Cheese, near Crediton, are one of thesix. Their handmade unpasteurised cheesewon them gold in the 2006 British and worldcheese awards.

“Rachel Stephens of Curworthy Cheese

really pushed to have a small producers’tent,” said Dave. “Last year she sent ticketsfor us to have a look around and see whatwe thought and we thought if we couldmake the pitch smaller it would be better sothey agreed to do a smaller one for us.

“We have got our own goat herd ofSaanen, Toggenbur and Alpine goats. Wemake hard and soft unpasteurised goats’cheese and we do some with addedingredients, such as our Posbury, which hasgarlic, onion, horseradish and paprika, and ablue cheese called Nanny Bloo which leavesa tingle on your tongue.

“I think we are the only goat producer inDevon that produces unpasteurised cheesefrom start to finish, handmade on the farm.

“We are hoping to make people aware ofus, to let them know that we are here. Wehope one or two shop keepers will comearound and we’ll get trade from it. We arereally looking forward to it — I just hope I

have got enough cheese!” Common Loafbakers at Stintwood farm, Dunkeswell, areone of three bread exhibitors this year. Inbusiness for eight years now, the bakerymakes make a range of sweet and savourywheat-free breads, pizzas, pastries, cookiesand other bits and pieces using spelt andrye flour.

“We saw there was a need for awheat-free bread so we decided to go thatway and it has been good for us,” saidbaker Christopher Pollen.

“We have a large variety of bread with andwithout yeast, which is good for people withallergies.

“This will be our sixth year at the showand we will be selling our whole line,including our cheese and onion swirls whichhave been really popular. We’ll probablyfeature carob and walnut brownies,American-style granola with honey and anolive and walnut sourdough.

“As part of the Year of Food and Farmingwe will have a sign on our stand describingwhat the food is made from for thechildren.”

Meanwhile, talented chefs will be lining upat the cookery demonstration tent for achance to show off their culinary skills. MarkStreet, from Dart Marina Hotel in Dartmouth,and Dez Turland, chief executive chef of theBrent Hotel Group, will be heating up thetent along with other local chefs.

“The chefs use as much local produce aspossible, and this year, we will be showinghow to be more economical while cookingand how to turn cheaper bits of food intodelicious meals,” said home economistCelia Hyland, who is in charge of thecookery demonstrations. “There are quite afew pieces of meat which with carefulcooking can be delicious, such as mutton,shin of beef, breast of lamb and pork belly!

“We want people to know that cooking isnot scary and local food is not for the elite— everyone can cook and use local food.

“And it is easy. To me, a compliment iswhen someone comes up to me and says,‘thank you, that was easy and interesting —even I could do that!’ And that’s what it’s allabout.”

At the Contented Cow beer tent, 12 ofDevon’s finest brewers will be showcasingselections from each of their breweries.

“We pool all our beers and a similarnumber of Devon ciders,” said showsteward Guy Shepard of Exe Valley Brewery.“Our feature beer this year is Devon Source,from Otter Brewery, and it ties in with whatthe show is all about, getting it back tobasics and telling people where food comesfrom.

“Westpoint is a lovely venue and this is amuch visited part of the show. We are hereto support each other: it’s all about localand all about Devon.”

Otter Source is unlike any other ale atOtter Brewery, a family-run business whichopened in 1990.

“It is a cask ale and it’s the first beer thatwe have ever brewed at four per cent,” saidsales director Patrick McCaigh. “It is madeusing spring water from our own source andmalt which is locally sourced, tying in withthe Year of Food and Farming. It will tastewell-rounded and bitter, and if it provespopular we might continue with it after theshow!

“The Contented Cow is a great platformfor Devon to showcase its best breweriesand is a very popular part of the show. Itreflects the ethos of the show, which is thelocal community working together.” ➤

Devon County Show

Marilyn Johnson, of Norsworthy GoatsCheese, near Crediton. Theirhandmade unpasteurised cheese wonthem gold in the 2006 British andworld cheese awards

‘We are really looking forward toit — I just hope I’ve got enoughcheese,’ says Dave Johnson

‘The Contented Cow is a great platform forDevon to showcase its best breweries and isa very popular part of the show. It reflectsthe ethos of the show, which is the localcommunity working together,’ says PatrickMcCaigh of Otter Brewery