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TV celebrity and wine expert Jilly Goolden recently spent time in Holt The Toll Gate

PUBLISHED: 09:52 21 September 2011 | UPDATED: 20:01 20 February 2013

Picture shows  Jilly Goolden (left) joins Alex Venables  and Alison Ward-Baptiste , of the Toll Gate Inn and Seasons , as they sample Bath Soft cheese , served by Sally Hulbert

Picture shows Jilly Goolden (left) joins Alex Venables and Alison Ward-Baptiste , of the Toll Gate Inn and Seasons , as they sample Bath Soft cheese , served by Sally Hulbert

TV celebrity and wine expert Jilly Goolden recently spent time in Holt - scene of her wine tasting training for the long-running 'Food and Drink' TV programme – in the 90's.

JILLY GOOLDEN JOINS IN


TV celebrity and wine expert Jilly Goolden recently spent time in Holt - scene of her wine tasting training for the long-running Food and Drink TV programme in the 90s.


Now, Jilly was back to host a fascinating Wine and Food matching dinner at The Toll Gate, and also launch the new range of West Country wines at the Seasons shop.


More than 30 Holtonians enjoyed a four-course British menu, specially created by Alex Venables, and matched to eight wines Jilly had selected as being different. After a crash course on how to taste, the intrepid diners went on to slurp but not spit! their way around the worlds wines.


Thank you to everyone, especially Alex and Alison, who supported the evening - raising 1200 for St Katharines greatly depleted running funds.


Jilly was on duty again the next day, leading visitors to the shop in a quick tour of the new English wine range from Bradford-based Avonleigh and Quoins, Kenton Estates on the Exe estuary, Devon, and Cornwalls Camel Valley where she had actually helped to plant the first vines.


In her role as Food critic on ITVs popular series Britains Best Dish (Goolden and her colleagues are making a new series due to air on 31st October till Christmas), Jilly champions food with honourable origins. Because supermarket chains are so vast and so widely spread, obviously most of the food they sell is mass produced, intensively reared etc. But thats not the only way. Theres a growing passion for food that is honourably and locally sourced. Theres much more attention paid to the provenance of food now among thinking cooks.


Fiona Drysdale

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