La Petite Bouchée

17/09/2026

✨ THE CHEF’S TABLE IS BACK — 28 NOVEMBER ✨

Join us at La Petite Bouchée for an intimate evening celebrating the very best of Devon’s coast, countryside and orchards.

Our seasonal Devon Coast & Land menu brings together beautiful November produce, with dishes including:

🦀 Brixham crab
🦪 Seared Lyme Bay scallops
🐟 Pan-roasted Brixham hake
🥩 Devon-reared côte de boeuf
🍎 Devon apple and salted caramel
🍫 Dark chocolate and hazelnut

Expect a relaxed evening around our table, beautifully prepared food and the warm, personal service for which La Petite Bouchée is known.
Don’t take our word for it. We cooked this menu on September 3rd for a fabulous young couple at the wonderful Tree Top Escape. You can see the dishes and their review.

£60 per head.

📅 Saturday 28 November
📍 La Petite Bouchée
🍽️ Places are strictly limited

To reserve your seats or request the full menu, please send us a direct message.

08/08/2026

Facebook reminded me today that it’s been 12 years since we opened the doors at La Petite Bouchée.

Twelve years. Where on earth did that go?

I’d love to say it’s all been glorious food, fabulous customers and popping corks, but the truth is rather different.

It hasn’t always been easy. Sometimes it’s been incredibly stressful. We survived lockdowns, enormous changes in the hospitality industry and, for much of the last six years, I’ve been running a business while metaphorically and sometimes quite literally camped out beside Caro, willing her to live.

There have been times when we’ve clung on by our fingertips. More times than I’d probably ever dare admit. I’ve laid awake, been physically and mentally affected by it all. That journey continues.

And yet, we’re still here.

A huge part of that is down to our extraordinary team. I’ve always said that La Petite Bouchée is only as good as the people who stand beside me, and I have been ridiculously blessed.

Over the years we’ve been truly blessed with an amazing team. Wonderful Neil, Linzi and Nigel who gave me so much knowledge and confidence and made me less scared of absolutely everything. We had a string of team members in between times and then stability arrived.

Mandy. What can I say? She came into our lives at a time when she was like me spinning a lot of plates and latterly facing unimaginable heartbreak herself, and somehow brought with her warmth, kindness, strength and that wonderful ability to simply roll her sleeves up and become part of the family. Mandy, having you beside us means more than I could ever properly put into words.

And Janie thank you. For being there, for everything you’ve brought to LPB and for being part of this rather mad journey.You are invaluable.

But most of all, thank you to our customers.

The people who booked us when we were tiny. The people who came back. The people who recommended us to friends, trusted us with weddings, anniversaries, birthdays and some of the biggest days of their lives. The venues who recommend us and the customers who have become friends.

You are the beating heart of this business.


La Petite Bouchée has changed enormously in 12 years. So have I. Life has thrown things at us I could never have imagined when we first opened those doors.

But the love of cooking for people, of putting something beautiful on a plate and watching people gather around a table together that hasn’t changed at all.

So here we are.

12 years. Still cooking. Still fighting. Still here.

And perhaps I’m more proud of those last two words than anything else.

Thank you all

Happy 12th birthday, La Petite Bouchée.

Here’s what we’ve been up to in 2026 so far and we promise we’ll be back soon and the doors will be open once more !!

23/07/2026

Temporary Front of House Assistant – La Petite Bouchée

We’re looking for someone to join us on a temporary basis to help with our busy summer season. We cater at beautiful private dining events, intimate weddings and celebrations across Devon, so no two days are ever the same.

Ideally, you’ll have previous hospitality or catering experience, but above all we’re looking for someone who genuinely loves looking after people and takes pride in delivering exceptional service.

You’ll be:
● Friendly, confident and professional with excellent customer-facing skills.
● Passionate about great food and hospitality.
● Someone with a keen eye for detail, from beautifully laid tables to flawless presentation.
● Assisting with table set-up and styling.
● Serving and clearing dishes to a high standard.
● Working alongside the chef, helping with garnish, plating and kitchen support during service.
● Available to work days, evenings and weekends.
● Able to travel to venues across Devon, either independently or with the La Petite Bouchée team.
If you’re organised, calm under pressure and enjoy being part of a small, passionate team creating memorable dining experiences, we’d love to hear from you.

You must be over 18

Competitive hourly rates, dependent on experience.
Please send your CV, a little about yourself and your availability via Messenger or email. We’d love to hear from you.

09/07/2026

This post explores Poireaux Vinaigrette, a classic French dish that highlights the elegance of simplicity.

It focuses on tender poached leeks paired with a sharp Dijon vinaigrette, showing how minimal ingredients can create refined flavours.

The piece celebrates traditional French cooking and emphasises respect for quality ingredients, illustrating why such understated dishes remain timeless and beloved in French cuisine.

Recipe below

https://open.substack.com/pub/anitaclarefield/p/poireaux-vinaigrette?r=7fgno&utm_medium=ios

11/06/2026

Then along came Caroline.

One morning, long before La Petite Bouchée existed, she announced that she was going to show me how she made vinaigrette.

I remember thinking that was very sweet.

I also remember thinking there was probably very little she could teach me.

How wrong I was.

She did not reach for a bowl.

Instead, she reached for a mortar and pestle.

RECIPE

👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻

https://open.substack.com/pub/anitaclarefield/p/chapter-four?r=7fgno&utm_medium=ios

01/06/2026

“Some dishes arrive fully formed. Others evolve over years. This one began somewhere between the Brittany coastline, a heated discussion about whether cream belonged anywhere near mussels and an inability to leave well alone. Purists will undoubtedly object. Fortunately, they are usually too busy mopping up the sauce with bread to complain. I certainly know one guest who’d agree! “

Chapter 2 - Moules Frites

Cream or no Cream ?

17/05/2026

This feels both terrifying and strangely overdue to write.

For years people have asked me when I was finally going to write a book. The truth is, I think I have been writing this one my entire life without even realising it. Every menu, every dinner party, every bowl of moules, every story I have ever told around a table has somehow led back to one place. France.

The piece below is the preface to the book have been working on for a decade. La Petite Bouchée A Love Letter To France. It is the story of the first time I set foot on French soil and the moment food, scent, atmosphere and place wrapped themselves around my heart forever.

This feels both terrifying and strangely overdue to write.

22/03/2026

FULLY BOOKED

🌵Pack your Piñata Stick and Round Up Your Amigos 🌵

Still deciding whether to join us on April 18th as we head Down Mexico Way? Here are just some of the dishes we’ll be serving, captured at an event we cooked at last night in South Devon.

Price - £48.00
Date - 18th April

Just 4 covers left

To book Whatapp or text 07738 703450 or email us [email protected]

17/03/2026

JUST 4 COVERS LEFT

Down Mexico Way at La Petite Bouchée 18th April 7pm onwards

We’re heading south of the border for one night only and it’s going to be big on flavour and bold on spirit

We’ll welcome you with a glass of fizz before diving straight into a vibrant take on Mexican classics think punchy ceviche, rich mole delicate spice and a margarita moment to finish.

There’ll be tequila, there’ll be mariachi and yes, there may even be a piñata.

Down Mexico Way an evening of flavour & fiesta. Reserve your covers now.

Limited seats. Premium experience.

WhatsApp or Text to book at 07738 703450
Or email us at [email protected]

17/03/2026

Look what we’ve added to the menu on April 18th and we’ll even supply a bib

Smoky, slow-braised, melt-in-the-mouth beef birri this is the one everyone’s been waiting for

We take beautifully marbled beef and let it bathe low and slow in a deeply spiced chilli broth until it’s impossibly tender, rich, and dripping with flavour. Then comes the magi corn tortillas dipped into that glossy consommé, griddled until crisp, packed with the beef and molten cheese, and finished with fresh onion, coriander and a squeeze of lime.

And yes… you dip it back in the consommé.

Messy, indulgent, completely addictive this is proper street-food soul, done the La Petite Bouchée way. Now the perfect addition to our Down Mexico Way menu on April 18th

Limited covers. Big flavours.

You know what to do…..