Coldharbour Field Kitchen strikes gold, again

Coldharbour Field Kitchen in Ottery St Mary has once again earned top honours at the Devon Tourism Awards, securing gold in the highly competitive Casual Dining category.

This marks the second time the eatery has won the prestigious award, having previously claimed the title in the 2022/3 awards, less than a year after opening.

Coldharbour triumphed over other strong contenders, including the renowned Cary Arms & Spa and the Cove Café Bar.

Co-owner Beth Ashfield expressed the thrill of the achievement, saying, “It was a real thrill to achieve gold again in these hotly contested awards. We’re really proud of what we offer - and I guess the proof is in the pudding; we’ve built up a really loyal customer base and attracted even more tourists who were hearing good things about us.”

Since its first success, the Field Kitchen has continued to evolve, with the recent addition of an outdoor kitchen featuring a wood-fired oven. This expansion brings freshly made pizzas and seasonal tapas to the menu, with wood-fired meats, fish, and vegetables now offered alongside their established dishes.

The Field Kitchen has also maintained its commitment to local ingredients and an inviting, community-centered atmosphere.

Alongside the gold, the business also secured a bronze award in the Ethical, Responsible & Sustainable Tourism category.

This is the first time Coldharbour Field Kitchen has entered the category, and its achievements reflect a long-standing commitment to sustainability. From solar panels and storage batteries to using spring water and supporting local suppliers, the team’s dedication to responsible tourism is clear.

Business partner Andrea Broadhurst highlighted their off-grid location as both a necessity and a driving force behind their sustainable practices, adding, “We really do look at all areas of the business to make sure we are a sustainable business. This includes our impact on our local community, support for charities, recycling materials, and waste management.”

Looking to the future, Beth and Andrea have exciting plans in the works, including the installation of a small windmill and the expansion of their on-site produce garden. The duo is unwavering in their pursuit of innovative, sustainable practices, ensuring Coldharbour Field Kitchen remains a beacon of responsible, award-winning dining.

Although the team couldn’t attend the awards ceremony due to snowy weather, they followed the announcements online and celebrated the recognition. As Andrea said, “It was very exciting although not quite the same as being in the room!”

Coldharbour Field Kitchen continues to grow in both reputation and sustainability, showing that success in the food industry can be deliciously coupled with environmental and community responsibility.