What’s On South Devon

british firework chAmpionships

The Hoe, Plymouth 16th - 17th August

A must-see event, showcasing the incredible talent and artistry of six top pyrotechnic companies. Prepare to be captivated as they unleash their creativity and compete for the coveted championship title. Each company will present an extraordinary ten-minute display, leaving you awestruck and yearning for more.

open Air cinemA

Tinside Lido, Plymouth

11th - 20th August the big tribute festivAl

Open Air Cinema is back! Summer is finally here and we have two wonderful weekends at Plymouth’s beautiful Tinside Lido. Screening Hollywood Classics, cult favourites, screen treasures new and old, there really is something for everyone.

Central Park, Plymouth

11th - 13th August

After the huge success of 2022, we’re back! The BIG Tribute Festival 2023 will bring you more of the BEST UK Tribute acts over 3 days at our Central Park location here in Plymouth all under our HUGE 4,500 capacity tent and larger site location for 2023.

love summer festivAl

Newnham Park, Plympton

4th - 7th August totnes summer fAir

Now in its 12th year, Love Summer Festival is back! A family-friendly festival with 3 stages featuring cuttingedge music. With a children’s area, a glamping section, great food and bring your own beer, it’s a fantastic way to welcome the first weekend of August! Caravan and Camper friendly.

Market Square, Totnes

Wednesday 23rd August

Roll Up Roll Up for the Totnes Summer Fair on Wednesday 23 August from 11am to 5pm in the Market Square and Civic Hall. Come to Totnes to enjoy a day of family fun with live music, kids crafting activities, summer games, delicious street food and much more!

live in the pArk

Central Park, Plymouth 16th - 20th August

Our pop-up venue is fully undercover in our 4000-capacity big top tent, a fantastic bar run by ourselves selling quality draught beers & ciders, spirits, wines, cocktails and soft drinks. Then take advantage of our quality food court with local food vendors serving anything from gourmet burgers, Thai food & desserts for those sweet tooths!

west end cArnivAl

Frankfort Gate, Plymouth

Sunday 26th August

Organised by the Plymouth City Centre Company, the carnival will have an amazing programme of free entertainment to enjoy both on stage and roaming the streets.

Country Show

Newton Abbot Racecourse

Saturday 12th August

This fun-filled family event promises to have plenty for the whole family to enjoy including: Humaryn Shetland Pony rides, miniature train rides, ferret racing, axe throwing and much more. Lots of shopping opportunities with outdoor traders, an indoor Craft & Gift Fair and a food hall.

Plymouth Pride

Central Park, Plymouth

Saturday 5th August

For the first time, Plymouth Pride will be held at their new place of all things pride, Central Park. The one day event will be full of activites for all the family and be a day of love and joy!

1

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.

Time to stick the kettle on and roll up our sleeves for Afternoon Tea week from 7th - 13th. Who doesn’t enjoy the fresh smell of a Victoria sponge?

Mini Vicky Sponge Cakes

Makes - 12 Difficulty - Easy INGREDIENTS

• 150g unsalted butter,

• 150g golden caster sugar

• 150g self-raising flour

• 250ml double cream

2

Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases. Bake for 1720 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. 3

Classic Scones

Makes 8 Difficulty - Easy INGREDIENTS

• 350g self-raising flour

• 1 tsp baking powder

• 85g butter, cut into cubes

• 3 tbsp caster sugar

• 175ml milk 3 4

• 2 eggs

• 1 tbsp milk

• ½ tsp vanilla extract

• 2 tbsp icing sugar, plus extra for dusting

•185g jam of your choice

Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving.

4 1

• 1 tsp vanilla extract

• squeeze lemon juice

• beaten egg, to glaze

Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside. 2

• jam and clotted cream, to serve

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out.

Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm smooth edged cutter and dip it into some flour. Cut into the dough, until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Smoked Trout Tartlets

Makes - 12 Difficulty - Easy INGREDIENTS

• 320g pack ready-rolled shortcrust pastry

• 100g crème fraîche

• 1 lemon, zested

• 2 tbsp chopped chives

• 2 eggs, plus 1 egg yolk

• 3 tbsp milk

Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.

Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and puffed up – they will sink a little after a few minutes. Serve warm.

• 2 tsp horseradish

1

Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.

Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don’t sink to the bottom.

• 100g smoked trout, thinly sliced 2 3 4

NOT iN ThE mOOd FOR bAkiNg? Why not try...

Afternoon Tea at Boringdon Hall in South Hams offers a quintessentially British experience in a luxurious 16th-century setting. The elegant lounges or dining rooms set the stage for a delightful array of finger sandwiches, warm scones with clotted cream and jam, exquisite pastries and cakes aswell as themed afternoon teas ran throughout the year. The attentive staff cater to guests’ needs, and an extensive tea selection complements the culinary delights. The experience celebrates tradition, togetherness, and British heritage, making it a cherished and memorable occasion for all who partake.

For the Summer months we have partnered with one of the world’s most esteemed Champagne Houses, Laurent-Perrier where our trio of afternoon treats have been perfectly matched with the distinctive sweet notes of the Rose Brut. Served 17th July - 31st August.

Head to their website boringdonhall.co.uk or call 01752 344 455 to book.