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  <title><![CDATA[Juniper Harvest Bay]]></title>
  <link>https://juniperharvestbay.com/</link>
  <description><![CDATA[Juniper Harvest Bay is a seasonal restaurant in Exeter serving weekly-changing menus, natural wines, and fresh sourdough. Book a table on Harbour Lane.]]></description>
  <language>en</language>
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    <title><![CDATA[The summer terrace is open and Gerald is very happy about it]]></title>
    <link>https://juniperharvestbay.com/</link>
    <description><![CDATA[The retractable awning went up on the first of June and the terrace is now fully open for evening service and weekend lunches. We have added four new tables and the heaters are on standby for when the sun dips. Gerald the sourdough starter, for what it is worth, seems to be performing better in the warmer weather.]]></description>
    <pubDate>2026-06-15</pubDate>
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    <title><![CDATA[Supper club: a Georgian wine evening with Petra, July 18th]]></title>
    <link>https://juniperharvestbay.com/</link>
    <description><![CDATA[Our next supper club is on Friday 18th July and it is Petra's project from start to finish. Six courses, each paired with a different Georgian wine, including two qvevri-fermented ambers and a skin-contact Mtsvane that she has been sitting on since last autumn. Tickets are £75 per person and there are 24 places.]]></description>
    <pubDate>2026-05-28</pubDate>
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    <title><![CDATA[We have a new fish supplier and it has changed everything]]></title>
    <link>https://juniperharvestbay.com/</link>
    <description><![CDATA[We have been working with Seabrook Fisheries since January and it has quietly changed the way Dominic thinks about the fish section of the menu. Day-boat catches, landed at a small harbour about 40 minutes from us. The mackerel this spring has been the best we have ever served.]]></description>
    <pubDate>2026-04-10</pubDate>
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    <title><![CDATA[Why We Change the Menu Every Single Week]]></title>
    <link>https://juniperharvestbay.com/notes/why-we-change-menu-every-week.html</link>
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    <description><![CDATA[Every Monday (our day off, as it happens) Dominic sits down with whatever notes he has made during the previous week and starts thinking about the next menu. He checks in with Hartley Farm, calls Seabrook Fisheries, and looks at what is coming into season. By Tuesday morning, the new menu is drafted. By Tuesday evening, it is on the tables. We have done this every week since we opened in March 2019.]]></description>
    <pubDate>2026-05-12</pubDate>
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    <title><![CDATA[Natural Wine: What It Actually Is and Why We Serve It]]></title>
    <link>https://juniperharvestbay.com/notes/natural-wine-beginners-guide.html</link>
    <guid>https://juniperharvestbay.com/notes/natural-wine-beginners-guide.html</guid>
    <description><![CDATA[Petra gets asked about natural wine almost every service. People have heard the term, they know it is something to do with fewer chemicals, and they are curious but slightly wary. Some of them have had a bad experience with a bottle that tasted like vinegar or cider gone wrong. Petra's answer is always the same: natural wine is not a guarantee of quality, it is a philosophy. And like any philosophy, it produces brilliant results in the right hands and disappointing ones in the wrong hands.]]></description>
    <pubDate>2026-04-03</pubDate>
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    <title><![CDATA[Seven Years with Gerald: What We Have Learned About Sourdough Starters]]></title>
    <link>https://juniperharvestbay.com/notes/sourdough-starter-care-gerald.html</link>
    <guid>https://juniperharvestbay.com/notes/sourdough-starter-care-gerald.html</guid>
    <description><![CDATA[Gerald is a sourdough starter. He lives in a ceramic crock on the second shelf of the prep kitchen, he gets fed twice a day on a mixture of stoneground white and wholemeal flour from Shipton Mill, and he has been going continuously since we opened in March 2019. He has survived a kitchen renovation, two power cuts, and one incident in 2021 that we do not talk about. He is, by any measure, thriving.]]></description>
    <pubDate>2026-03-15</pubDate>
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    <title><![CDATA[What to Expect When You Book Our Private Dining Room]]></title>
    <link>https://juniperharvestbay.com/notes/private-dining-exeter-what-to-expect.html</link>
    <guid>https://juniperharvestbay.com/notes/private-dining-exeter-what-to-expect.html</guid>
    <description><![CDATA[The back room at Juniper Harvest Bay seats 22 people around a single long table. It has its own entrance from the courtyard, its own bar setup, and walls painted in a dark green that took Mara three weekends to choose. We use it for birthday dinners, work celebrations, leaving parties, and the occasional proposal. Three of those have happened so far, all successful, which we consider a reasonable track record.]]></description>
    <pubDate>2026-02-10</pubDate>
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    <title><![CDATA[Why We Cook Whole Animals and What It Actually Involves]]></title>
    <link>https://juniperharvestbay.com/notes/herdwick-lamb-whole-animal-cooking.html</link>
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    <description><![CDATA[The idea for the whole-animal Herdwick dinner had been in Dominic's notebook for about two years before we actually did it. He had been thinking about it since a trip to a farm in Cumbria in 2023, where he watched a shepherd talk about the animals with a level of care and knowledge that made him feel, as he put it, 'a bit embarrassed about how casually we sometimes treat the ingredient'. The supper club in October 2025 was the result of that feeling.]]></description>
    <pubDate>2025-11-20</pubDate>
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