Chef Spotlight | Tom Archard of Fordmore Farm Shop Cafe
Fordmore Café is based at Fordmore Farm Shop, just outside of Cullompton. Led by chef Tom Archard, the Café serves breakfast and lunch, using quality, and where possible, locally-sourced ingredients, including beef and lamb from Fordmore Farm’s organically-reared herds, and fish from the on-site fishmonger.
Tom Archard took the helm in October 2024. Cooking has always been his passion and he’s worked in restaurants in Exeter and the surrounding area since he was 15 years old.
We asked Tom about his career highlights, his ethos and what to look forward to from his kitchen this season.
What's your most treasured or earliest food memory?
I remember my mum teaching me how to bake a simple Victoria sponge cake when I was about 12 years old, and I was absolutely obsessed with baking them for weeks afterwards! I never wanted to decorate them, I was just so fascinated with the process of taking a few common ingredients and creating something so delicious. It felt like magic to me. Mum was stuck with decorating and deciding what to do with them though!
What three words would sum up your style of cooking?
Rustic, intentional and seasonal.
I care a lot about the ingredients I use, the techniques used, and little details that show care in everything we serve. That being said, I like the idea of food being 'imperfect'. I have a great fondness for beautiful plates of food and its artistic expression, but nothing beats a meal that looks like it has been created with love and care first and foremost.
Tell us about your career highlights so far?
Cooking for Mary Berry was pretty cool, and something I like to tell people when I need an interesting career fact! But honestly, it was taking my team in 2024 to the finals for Taste of the West awards for best restaurant. Sadly, we didn't win but it lit a fire in me and I'm ready to win it one day. Having recently achieved a gold award at the Food Drink Devon awards, I'm now determined to get as many wins for Fordmore under my belt as possible!
What is your favourite seasonal ingredient, and how would you serve it?
It has to be butternut squash. It's incredibly versatile, delicious and pairs brilliantly with so many things.
I make a beautiful butternut squash spaghetti, with roasted vine cherry tomatoes, pink pickled onions and feta, just delicious.
What does ‘sustainable’ mean to you?
Doing what we can to be as intentional as possible. Using seasonal ingredients, as well as the best possible ingredients such as the produce from the butcher and fishmonger we have here at Fordmore Farm Shop.
Reducing waste as much as possible, and repurposing leftovers to get the very best out of them. Making choices that minimise waste and maximise flavour.
Who is the chef you most admire?
There are a great many chefs I admire, but at the moment it has to be my young chefs, Nathan and Freddie. They've only been cooking for a short while, but they have learnt so much in such a small amount of time, and really care about the work they do here. I'm lucky to have such a solid core of chefs in my team.
What’s coming up this season on your menu?
I'm currently working on our spring menu, taking my time to make sure that our food really represents the best of what we do. I've been working closely with our fishmonger to deliver Scandinavian inspired fish dishes, and our butchers to provide seasonal meat dishes that are sophisticated but accessible to our customer base.
I'm also making an effort to create dishes that feel very unique to us. I'm really excited to share the best of Fordmore very soon.
What is your best cooking tip, and where did you learn it?
I can't remember where I learnt it, but it's this... if you think your food is seasoned correctly, but you still feel there's is something missing, add acidity. Add lemon juice, lime juice, vinegar or balsamic depending on what you're cooking; sometimes it can be as simple as that.
What was your favourite seasonal treat growing up?
I always buy cheese and chutney at Christmas time, ever since I was a teenager. A pilgrimage to the Christmas market to The Cherry Tree for my chutney, and Snowdonia Cheese is a must every year.
Find out more
Find out more about Fordmore Farm Shop and Cafe.
Open Monday to Saturday 9am to 4pm and Sunday 9:30am to 4pm
They stop serving hot food daily at 3pm, but coffee, cold drinks and cakes available till 4pm
Call the cafe: 01884 824898. Now taking bookings.