RIDICULOUSLY Good Food in an Adorable English Village (A Day In Porlock, Somerset)

What's up beautiful people? We're just walking from Porlock Weir where we're staying up into Porlock which is like the bigger town nearby. Is it a town or a village? I don't know we haven't we've just driven past it we haven't really explored it and every time we've driven past we've seen a new shop or deli or cafe so we're gonna have a little walk in now. We were gonna walk up the road but we just saw this little sign for the woodland walk to Porlock so we're already off route a little bit but this will be safer than walking along the road and probably more enjoyable. A little community hall. It's quite out the way isn't it? It is. There's some really nice gardens in West Porlock which is just between Porlock like main town and Porlock Weir and I think we've just come around by the back of them here. Got the pinks and the purples and I think they go on all the way down. How pretty they are. Porlock! That is so sweet. That's been rendered recently that one. We'll have new windows. Imagine that view all the way down. So that took us about an hour an hour with quite a lot of stops. I think it was um would have been quicker along the road instead of about 31 minutes on google maps but I think that was a bit more picturesque through Another use for a phone box. It's a gallery. I love that. So nice. Images are displayed from the first to the end of the preceding month. Look at the cow licking its lips. It's the king's coronation in two days so there's union flags absolutely everywhere in all villages we're visiting. More thatch. We were back in Porlock for a few minutes the following afternoon and the sun was shining gloriously. Golden hour was in full swing and I thought I'd include some of the shots of the thatch and the rest of the village here in this vlog. Look how pretty that is. Oh my god. Bye. Having made it to the town centre we decided it was time to visit some of the fun little shops and the gallery. These are nice ones. They're sweet. So sweet. Love those sunflowers. I think that's just their display. Oh I like those. This is going to be your favourite. The big cheese. Oh it's a deli. Do you want to go in? Yes. Thank you. Oh is that the x margin? Yeah. 57 percent. Oh my goodness. You're on the floor. So much choice. I know. Oh look mojito marmalade. Limoncello marmalade. That could be quite good. Two little prezzies. Raspberry jam with quiche and raspberry and vanilla jam. Super cute. Just met a really cute nice couple in this garage that they were using for air ambulance donations. They were so friendly. The guy who owned it had a workshop at the back and then the front was like a charity shop for air ambulance. I love a charity shop. And they also told us that Porlock Weir has the second highest title change in the whole world. Yeah in the world. The other ones they said either Canada or Japan. Impressive. Look at that watch. And now we're heading down towards the marsh down this little lane. So the couple we were chatting to back in the workshop in Porlock told us that instead of being like a salt marsh land here it used to be a golf course. Yeah but the waves were just too powerful and the tide kept coming in. So we're going to go and have a look at the everything. They just had to decide to let nature take its course and now they get loads of like birds and things coming to use the salt marshes. And sometimes in the high spring tides when it does get flooded you can kayak through the marshes. Not the easiest of terrain in trainers. You can feel every stone through trainers. Back in Porlock Weir now. Got a little map here. This is where we had our tea and then we walked along this road down to the marsh here and we just walked along this like very outside little bit here along the beach. Yummy. Look at that. Oh yeah. I hope you enjoy it. Do you reckon this is an all-in-one jelly? I think so. Or is it a little? I think it was all in one. Go for it. What was the lemon like? It was so good. So good. It was so creamy. It's so lemony. Just everything I wanted. It's been a bit of a rainy afternoon here so we went back to the cabin for a little bit. Had a big chill. And now we're heading back down into Porlock Weir because we've booked a rather fancy dinner for tonight. We're going to Lakanda on the Weir. Got five stars on TripAdvisor and I think 4.9 on Google Reviews. It's a little boutique hotel and they do like a menu but it changes every day based on what's available. They only do eight covers a night and they see everyone at the same time. So I'm excited. I've not done like a dinner thing like this before. Thank you. That was incredible. They wrote us a menu because we wanted to really remember everything that we had. So we're going to run through the menu and tell you what we just experienced. It was insane. So to start off we had parmesan pudding and fermented black garlic and as a cheese lover I just thought this was absolutely delicious. We also had to accompany it a forest broth. He told us to let it cool down before we had it. He said the flavours intensify as it cools down. And then the next course was English asparagus with egg yolk, whiskey, beurre blanc, parmesan and wild garlic blossom and that was accompanied with focaccia sourdough which had like butter and rosemary and sea salt. The next course was fusilli a la Genovese with brisket and tri-cornered leek. Your favourite. That was honestly like my favourite dish. That was probably the best dish I've had in a long time. And he said that the broth for that that he cooked the pasta in takes three days. And then the next course after that was cured salmon and exmoor caviar and Tokyo turnips. And this was a really weird sensation because I've not really had a lot of caviar ever in my life but the caviar had this like popping sensation like a little surprise in your mouth. It was so delicious and really really filling. Sometimes it can be quite light but this was really really filling. And then to finish off for dessert we had strawberry and rhubarb with prosecco espuna which is like a little foam with tarragon yoghurt ice cream and a strawberry crisp. And you had to like hit the strawberry crisp with your spoon didn't you? Yeah he said it was best if you just like smashed the crisp on top and ate it all together. All together to get all the flavours. And it was delicious like tarragon yoghurt ice cream who'd have thought that would have been so delicious but with all of the flavours mixed together. Just the flavour combination was amazing and it was like a nice little palate cleanser. Pio who was the chef he actually took us into his kitchen and showed us how he prepared all the food. Where he kept all his recipes they're all handwritten and Cindy who served us at the start she was amazing. The co-owner. They were honestly the most accommodating people. If you're in Exmoor or if you're staying anywhere nearby that feels like it should definitely be on your radar because although it was like a little bit of a more fancy thing to do. Yeah definitely a completely different experience. What a privilege it was for us to experience that. Oh i just had the best time. Massive thanks to the Best of Exmoor for hosting us on this trip. The Best of Exmoor is a local family-run business offering a huge selection of self-catering cottages in the area. Click the link in the description and use the code or snap the QR code on screen now and you'll get £30 off any holiday cottage stay on their website. If you've enjoyed this video please leave it a like and consider subscribing for more. Thank you so much for watching. Big love and it feels good around here. Tasty. That is good. Tasty and delicious.