DRIFT 11

Volume No11

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A moment of

STILLNESS Photography that captures the joy of movement

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On the cover his i age o as ine it h an o y tt an e o any as ta en and supplied by Caroline Kearsley. See more of her incredible work from page 27. carolinekearsleyphotography.co.uk scru ymutt theatre.com

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ISSN 2632-9891 © All rights reserved. Material may not be re-produced without the permission of Engine House Media Ltd. While ri will take every care to help readers with reports on properties and features, neither Engine House Media Ltd nor its contributors can accept any liability for reader dissatisfaction arising from editorial features, editorial or advertising featured in these pages. Engine House Media Ltd strongly advises viewing any property prior to hasing o onside ations o e any nan ia de isions. ngine House Media reserves the right to accept or reject any article or material supplied for publication or to edit such material prior to publication. Engine House Media Ltd cannot take responsibility for loss or damage of supplied materials. The opinions expressed or advice given in the publication are the views of the individual authors and do not necessarily represent the views or policies of

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Engine House Media Ltd is a multi-platform media business with a passion for everything Cornish. Visit www.enginehousemedia. o. to nd o t o e. ission is to eate A A edia o o t nities a ying togethe ons e s ith the ab o s b sinesses a oss o n a . b ishing and marketing teams are specialists in creating print and online communications, devised to achieve a range of marketing objectives. With over 20 years of marketing, brand management and aga ine e e ien e e de e o e e ti e o ni ations that deliver your message in a credible and creative way. We operate across all media channels, including: print, online and video.

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T E A M

Foreword Creativity comes in many forms. From the written to the spoken word; from an image captured on camera to a subject immortalised in paint; from an exquisite interior to an exterior grand gesture; from a culinary creation to a mixologist’s masterpiece. Cornwall has an outstanding number of creative visionaries, each of whom ins i es and e e ates o i es ith thei aft.

Celebrating such talent, unlocking the luxurious, and revealing the unexpected creates a conduit to happiness that we all need right now. There couldn’t be more joy captured on camera than in the photographs of Caroline Kearsley (27).

The athletes and dancers she captures, exude intense moments of stillness in movement. The intricate portraits of the animal world created

by Andy ibbings a e so detai ed they ta e

on an almost lifelike persona emanating from the paper, bringing enchantment to all who view. Happiness is also derived from our sense of taste and there is much food for thought in the recipes of chef Todd Studley, who has sourced local produce from Truro Farmers Market to eate a o th ate ing en . A dia og e ith i tein e ea s ho o ty plus years of hard work, endeavour, and agility in recently testing times have created a legacy Cornish restaurant business to last a lifetime, hi e ia a b yn o e s a ne o abo ation in the form of conversations over the breakfast tab e on s stainab e i ing ith o a designe e a t a t . st ated ith the ti e ess hotog a hy o ohn e sey seasona o e s and foliage are celebrated in glorious still-life.

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We invite you to continue your lifestyle voyage online. ind inspiring stories and unco er more lu ury content on nstagram dri cornwall. oin our e clusi e e ournal community at dri cornwall.co.uk to recei e recipes, re iews and insider knowledge of some of ornwall s most lo ed lu ury destinations. dri cornwall.co.uk Visit drift-cornwall.co.uk to read more about our writers

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C O N T E N T S

At a glance 18

104

A WORLD BY ITSELF Exploring the art Phil Booth

27

A MOMENT OF STILLNESS

36

A N I M A L A RT I S T RY

47

O U T O N T H E F RO N T I E R

59

FOR ALL SEASONS

67

B R E A K FA S T A N D B E YO N D

74

S T A RT T H E D AY R I G H T

81

BRIGHT FUTURE

89

BEAUTY IN TIMBER

98

AN EYE FOR DESIGN

Photography from Caroline Kearsley

The unique style of Andy Bibbings

In conversation with Jill Stein

T H E C A L L O F T H E C OA S T

114

L U X U RY H O M E S

138

Recipes from Todd Studley

140

Talking sustainability in Cornwall

146

Wholesome ideas for breakfast

150

A tale of survival from Skinner’s

158

A look into the work of Post & Beam

162

Talking interiors with Ali Cary

Luxury watches from Michael Spiers

107

131

1

T H E A RT O F P R E C I S I O N

2

Experience the beach houses of Gwithian

3

At the pinnacle of the Cornish market

4

DIFFERENT BY DESIGN The Acorn Property Group ethos

J E W E L L E RY O F D I S T I N C T I O N From Michael Spiers

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GOING COCONUTS Plant-free treats from Cecily’s

7

I M P E R M E A B L E I N S U L AT I O N Sustainable wetsuits from Fourth Element

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C O R N WA L L I N A B O T T L E The artisan spirits of Rosemullion Distillery

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A M OV I N G E X P E R I E N C E With Britannia Lanes

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EVENTIDE The last word, from Melissa Thorpe

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C R E AT E

AbyWorld

ITSELF WO R D S B Y M E RC E D E S S M I T H

Tremenheere Gallery presents work by Royal Society artist Phil Booth, from huge sculptures, to bronze works no bigger than the palm of your hand.

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the work stands by itself conceptually, but still alludes to the landscape that inspired it. begin ith ine d a ings hi h ea e room for abstract interpretation. From those o e to o age ith o o ed a e hi h allows me to experiment with form. Next, I create a maquette in white card, and that o ess ta es the o ose to its na o as it o es o t o to th ee di ensions. o the e he a es instin ti e de isions abo t the na s t e. e tain sha es need o e is a eight he e ains and othe s o ide st t e. ti the o ess is not ed and things i hange again in the ne t hase o onst tion. o eti es a o age i gi e e di e tion on o o b t y oo hoi es ne e a e any so t o g ati e e e en e. e e he e ites a quote from Professor Andrew Cecil Bradley’s historic Oxford Lecture series of 1901: “The nature of a work of art is to ‘be not a part,

his May, you can see work by one of the UK’s foremost sculptors, exhibited at one of Cornwall’s most beautiful art galleries. Titled Encounters at the Interface and on show at Tremenheere Gallery, this exhibition is s to hi ooth s st sin e his a ai ed show of large-scale works at Uillinn Gallery, Ireland, in 2017. Taking centre stage, as it did at i inn is hi s e et e a s t e ‘Gwennap Head WSW, SSW, ESE’, a richly abstracted, landscape inspired triptych of a ini ood and a y i that de nes his distin ti e and is a y o e sty e. he compass references, WSW, SSW and ESE, refer to the directions in which Phil studied rock formations looking towards the sea from Cornwall’s remote Gwennap Head, before de e o ing his d a ings th o gh to the na s t e. t is a e y in o ed o ess o de e o ent says hi o his a ti e nti

LEFT Phil Booth

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time that he rekindled his interest in Japanese Gardens and began “unpicking the threads o the e ationshi bet een o se es and the landscape. I felt a disquiet with the Western approach to that idea. I started making box works, works about containment, works that were a celebration of nature’s dynamics, oo ene gy and hyth . A o e tion o hi s s a bo o s in ding se e a pieces from his Japanese Tadachi Fall series, will be included in the Tremenheere show, alongside Gwennap Head, the equally largescale Ptolemy’s Conjecture, and A Journey to the Interface a di ty h at o e si eet ong.

“My larger sculptures are always inspired by the ands a e says hi b t that s not the case with my smaller works: in the box works I a inte ested in e o ing is a ang age in a non e e entia ay b t e e ything do o o s the sa e is a ang age and the on e t a is always there in the background, guiding my hand . i e the ands a es that ins i e the his a ge o s ha e a i it ess a ity and hat the a tist des ibes as a di se edge.

nor yet a copy, of the real world, but to be a world by itself, independent, complete and a tono o s. A t y o ete and a tono o s o is hat a a tists st i e for, and Phil has spent a lifetime dedicated to that pursuit. His 50-year career as an artist, researcher, lecturer and elected member o the oya o iety o to s has gi en him an exceptional formal and theoretical grounding, resulting in highly conceptual and deeply impactful work. hi st died ine A t t e at an heste College of Art and Design, with a Higher Degree in t e g ad ating in . n he won a two-year scholarship to Japan under aita a ni e sity s o esso o Aestheti s.

During that time, he wrote three separate theses about the formal qualities and meaning of Japanese Gardens, which he describes as “referential pieces, rich in formal qualities. t hanged y thin ing says hi . ing the 70s my work was mostly conceptual – formal connections were not important to e at that oint it as the o o ideas that as i o tant. t sa things di e ent y in Japan, and I brought that thinking home ith e and de e o ed it and began to o o a strong, formal direction that culminated in the o o ed e ie s. ing his s ho a shi hi ea ned to s ea a anese and o e the next 30 years his relationship with Japan and its aesthetic traditions continued. In between tea hing osts at a o th ni e sity he s ent t o yea s as isiting o esso o t e at the agoya ni e sity o A ts. ate in he as in ited to ta e as t e esiden y in eto a an and o he s ent eight years as Professor of Design, again at the agoya ni e sity o A ts. t as d ing that

ne notab e a t iti has e io s y des ibed Phil as “an artist with an interesting sense of astness . n ont ast ho e e this e hibition will also include works on a notably smaller, almost miniature scale. In 1997, during Phil’s ten e at a o th ni e sity his a ty as in o ed in a o e t to es e t the eda as an a t o . ing the enaissan e says hi be o e it be a e a o ed by the i ita y as a o e o ati e ob e t the eda as an a t o as not ne essa i y o e o ati e at all, but contained within it a particular concept. They were originally a much more open-ended means of expression for artists, and y o he e is a t o the o e ent to

OPPOSITE Enigmatic Instrument

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TOP he o nd o

ate

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A B OV E nte io

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A B OV E Journey to the Interface (normally displayed horizontally, as a dipitych)

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C R E AT E

eda s the is a ang age eans to a ds the g ati e says hi b t ine a e often abst a t hen osed and g ati e hen o ened. Adding to these onde curiosities are inspirational haiku’s, etched into each medal’s surface, further illustrating Phil’s interest in Eastern philosophies.

One medal, titled Random Encounters, has the pattern of subatomic particles on the outside, with the astonishingly similar pattern of uncurling ferns on the inside, and in des the o ds ando obse ations

einstate that eedo . hese eda s en oy the ta osition o both the g ati e and the abstract, creating connections and surprises ithin the i its o thei o . o o the bronze medals that Phil created at Falmouth were acquired by the British Museum, and other, more recent works are included in this sho . y i a y a t eda s o d ha e been sing e ob e ts b t hi has de e o ed the o into t o ad oining ie es a ing the easing y inte a ti e o s that t in the palm of your hand. “In traditional art

A B OV E A Unique Disconformity

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C R E AT E

of the space between mathematics and a t geo et y and o abst a tion and g ation e e ien e and yth.

Locations of light, Encounters with physics in nature’. Another, titled The Sound of Water, combines a leaping frog and splash with the words of 17th century Japanese haiku master Matsuo Basho, ‘At the ancient pond, A frog plunges into The sound of water’. “In essen e says hi hethe in y a ge o small scale pieces, my work sets out to ask critical questions about the layered and often dys n tiona e ationshi bet een o se es and the nat a o d. bedded in the language of my work are explorations

See Encounters at The Interface from 8th May to 11th June at Tremenheere Sculpture Gardens, Gulval, Penzance TR20 8YL. All are welcome at the exhibition preview Sunday May 23rd, which will be attended by the artist. tremenheere.co.uk philbooth.co.uk

t o

A B OV E e o th

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F O C U S

A moment

of STILLNESS Caroline Kearsley’s photography captures the joy of movement and the focus of energy in athletes and dancers.

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aroline grew up near Guildford, moving to Padstow as a teenager.

Her photography skills are mainly self-taught, taking inspiration from her parents. “My mum taught me to look for the small detail, the things that happen in an instant, that no one normally notices. My Dad, taught me precision; he takes ages to get a photograph just right.”

Caroline’s work history is eclectic; ranging from a scuba diving instructor in Belize and a radiography assistant, to a bed and breakfast owner and a police community s o t o e.

Afte i ing in the Mediterranean for a year with my family on a boat, I came back to Cornwall in 2016 ready for a change and thought about what t y o ed. Afte do enting y ti e abroad through my lens, it was something that I wanted to continue.”

individual work of art. “I love capturing a brief look, a brief action. Celebrating the joy in movement, but turning an athlete’s energy, pain and concentration into that one image, that one moment of stillness.”

Caroline lives near Falmouth with her husband Jonathan and three daughters.

Caroline is not your typical sports photographer. Rather than action shots, her subjects appear motionless, each frame depicting an athlete or dancer as an

carolinekearsleyphotography.co.uk

A B OV E Caroline Kearsley

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A B OV E GB CrossFit athlete, Helena Collins

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LEFT h oe a ton o y Dance Company (SMDC)

TOP Maddie Pickup from SMDC tt

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A B OV E A e ie ea s ey and

addie i

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A B OV E A be it hen nte nationa

ay hai i bo ing ha

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ion

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TOP Helena Collins A B OV E Gracie from Cornwall Dance School

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TOP Jasmine Hitchman from SMDC A B OV E A be it hen

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A B OV E Alex Harrison, ballet and musical theatre dancer

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carolinekearsleyphotography.co.uk

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C R E AT E

Animal

ARTISTRY WORDS BY LOWENNA MERRITT

Rich in detail and bursting with character, Andy Bibbings’ watercolours are a study of the unique world of animals, from domestic pets to Cornish sea life.

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always shone through in his work, even from an early age.

he most striking thing about Andy’s watercolour portraits is how they tell a story.

Through his emphasis on detailed eyes, unique markings and unusual features, the paintings give insight into the life and personality of the animal. Looking out of his window on a sunny day in Newlyn, Penzance, Andy tells me another story, of his lifelong love for art. Growing up in a small town between Bristol and Bath, Andy was creative from a young age: “When I was a little boy, I would sit in front of the TV, just painting.” It has always been animals that have captured his attention, he says, as he describes his “lifelong love” for creatures both wild and domestic, and this has

Andy has had no formal training beyond school art lessons, and throughout his career with British Rail and the police force his passion for art remained a side hobby. A night shift at work, in which his sergeant noticed him sketching at his desk and asked if he could keep the picture, requesting it be signed

by Andy himself, is what kickstarted his art career. The sergeant later commissioned a painting and had it framed on his desk, spurring more and more people to begin requesting Andy’s work. From here, Andy’s artistic career blossomed – selling his art at fayres, carnivals and school fêtes, he slowly

LEFT Fin Allan

A B OV E Andy Bibbings

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C R E AT E

Sennen Market. I suddenly realised I need to i this and o a ise it so t ned it into a business three and a half years ago.”

but surely built his small hobby for painting into a growing business.

Having moved to Cornwall six years ago, Andy felt inspired by the colourful array of wildlife which lives on the Cornish coast. Gazing o his indo to a ds the shing boats going in and out of the harbour walls made him consider how he could incorporate the essence of Cornwall into his work. “I decided I needed to start painting sea life,” he says, so sta ted s ea ing to the sh onge s and the she en and began hotog a hing what they were bringing in, the lobsters and the crabs, and painted those.” From then on, Andy’s range of work expanded all the more.

“Next thing I knew, I had started my own line o ne bone hina. sta ted od ing tea towels, place mats, coasters…. I started going to the Royal Cornwall Show, I started going to

© Harry Wade

Andy’s work for Rick Stein was a clear turning oint in his a tisti a ee . Afte his i e sent his sea life artwork to the company, Andy was invited to create several pieces of artwork which were then put on all of the Rick Stein merchandise – from fridge magnets and oven gloves, aprons and chopping boards right up to ne bone hina. e a se y a t o as on packaging, I started getting enquiries from abroad,” Andy details. “You forget he has a restaurant and retail premises in Australia.

I had four commissions for huge pieces of sealife paintings to send to Australia, America and Canada. I started going global, and it’s just blossomed and blossomed and blossomed from there.”

A B OV E Aussie Crab

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A B OV E Aussie lobster

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A B OV E Andy’s triple

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C R E AT E

artwork is in any galleries or shops and that’s by design,” he explains. “I want to have that conversation with people. I like how people aren’t necessarily looking for the kind of thing I do, but upon stumbling across it, they like it.”

Creating something special which people love and treasure is key for Andy, and the social connection he gains from selling his work is something he has particularly missed during the recent lockdowns. “I very much prefer face-to-face contact with people. I sell through my website, but I’d much rather go to a show or a big event and tell people my story. And people buy into my story, they buy into everything about me as well as the artwork, which is very humbling and rewarding.” In normal times, Andy can always be found at the likes of the Royal Cornwall Show and Sennen Market and is looking forward to a return to such events.

“I’m just waiting for the doors to open so I can begin trading again.”

Despite achieving success around the globe, Andy likes to keep all of the production elements of his work local, and values personal connections with his customers above a high volume of sales. “My printer is a guy in St Just, a one-man band just like me, and I won’t go anywhere else,” Andy says. “He produces my prints on the same paper I paint on, it’s like having an original. The tea towels I get are made in Lostwithiel, my bone china is made the a e d in ta o d ith ay o t Austell, with the artwork applied in Stoke on Trent. My framing is done by a girl in Penryn, she hand paints and distresses them for me.” Supporting small local businesses is incredibly important to Andy and is a means of giving back to the community. “It’s all about he ing to oo afte ea h othe in this day and age that’s a really important thing to do. It’s not about mass production or hitting major department stores, it’s about individual, high quality, bespoke pieces.”

Andy’s talents lie in producing a product which feels personal and special to the customer.

This begins with the buying process. Andy’s

A personal connection with his customers is equally a priority for Andy. “None of my

A B OV E Ella

A B OV E Kimchi

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A B OV E Juno

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C R E AT E

o the ea s one ight o do n hi e the other one sticks up all the time. I even did a painting last year of a cat who had no eyes.

A lot of character in animals is in their eyes and how they look at you, but I managed to capture it and the owner absolutely loved it... she had a little cry about it.” Bringing out an emotional reaction in people is one of the things Andy values in his work. “When people are telling me about the reaction they’ve had or sending me photographs of the recipient with the painting, they’ve gone th o gh the e o t to do that. hey i send a photo of their lounge with the painting on the wall because they love it and they’re proud of it, and that’s incredible.”

connection with his customers means they are not simply investing in a product, but in him as an artist, his story and his passions.

The subject matter of his work similarly ties into this idea of the personal. “We are a nation of animal lovers, our dogs and horses and cats mean the world to us,” Andy says.

“I’ve got people who have their favourite photographs [of their pets] and they want me to do a painting from the photograph. I’m like, you’ve got this beautiful photograph, why do you want a painting of it? But people value the depth and the character in a painting, and the work that has gone into it. So that’s very rewarding for me.”

Working carefully with watercolours allows Andy to create detailed and rich paintings.

“I’ve developed my own style,” Andy says.

“When you say watercolour to people they think of a big wash, but I go for a lot more detail and accuracy of colour. I like watercolours because I can build layers up.”

This layering of paintwork is what gives depth to the pieces, bringing them to life in a way that cannot be achieved from a photograph alone. “I focus on the head and shoulders, unless the character has an unusual marking, or it stands in an unusual way. This way, you can capture the light in the eye, the shape

Andy’s work isn’t about mass production and sales, and equally it isn’t about being highbrow and exclusive. It is humble, personally afted o d i en by a gen ine assion and a e o the aft. t is designed to onne t with the customer, the community and our universal love of animals. Currently available for commissions, Andy hopes to continue sha ing his s i and gi ing eo e the gift o art, with the ultimate aim of putting a smile on their faces. the-animal-artist.com

A B OV E Two horses

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Luke Luke Knight Knight || Featured Featured Artist Artist 1st 1st April April to to 30th 30th April April 2021 2021

This Easter sees the start of our 2021 monthly Featured Artist series with an exhibition This Easter sees the start of our 2021 monthly Featured Artist series with an exhibition of new work by landscape painter Luke Knight. His exceptionally beautiful coastal of new work by landscape painter Luke Knight. His exceptionally beautiful coastal paintings have won him a prestigious gallery award for rising new artists, and seen paintings have won him a prestigious gallery award for rising new artists, and seen his work selected for the 2020 Royal Society of Marine Artists exhibition in London. his work selected for the 2020 Royal Society of Marine Artists exhibition in London.

Take a 3D tour of the Gallery via our website Take a 3D tour of the Gallery via our website

The Parade, Polzeath, PL27 6SR | 01208 869 301 The Parade, Polzeath, PL27 6SR | 01208 869 301 art@whitewatercontemporary.co.uk | whitewatercontemporary.co.uk art@whitewatercontemporary.co.uk | whitewatercontemporary.co.uk @Whitewatercontemporary @Whitewatercontemporary Full page April 21 Higher.indd 1 Full page11--PCV10--AD--Whitewater April 21 Higher.indd 1 DRIFT Gallery--1.00.indd 1

11/03/2021 13:18

11/03/2021 15:47 13:18 25/03/2021

Out on the

FRONTIER WO R D S B Y H A N N A H TA P P I N G

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D I A LO G U E

In conversation with Jill Stein OBE, an entrepreneur, designer and matriarch with Cornwall in her soul.

T

spanned 46 years and Cornwall has changed dramatically over that time. Padstow, in particular, has seen a transformation, as any town would over that period; it’s a lifetime really and it’s very interesting to remember it as it was compared to what it is now. Maybe that’s a bit like your grandfather saying, ‘oh, beer was a penny a pint’, but you know what I mean! It’s so long ago, but I remember it well and the struggles we had when we st sta ted the b siness.

here are few who don’t identify with the name Rick Stein. Whether that be with the groundbreaking, culinary travel television series of the 1980s, the illustrious volumes of seafood cookery books or the plethora of eponymous restaurants that have opened across Cornwall and beyond.

However, although somewhat hackneyed afte any de ades o se I have always suspected that the saying ‘behind every great man there’s a great woman’ would apply to this story. A pandemicproof telephone interview with Jill Stein was to prove me correct.

My own formative years were spent growing up in a o nish o ing shing village, so I was curious as to what Padstow was like in those early days when Jill arrived in the town. “As you know, the area has always been popular with tourists. Back in the 1960s, Rock and Polzeath attracted what I called ‘old school old money’ and this was also during John Betjeman’s time when he would spend boyhood summers in Trebetherick. However,

We began with the early days of the Stein story, something I’ve always been curious about and a narrative I have never quite been able to piece together its enti ety nti no . oft y s o en yet ith a voice full of energy, Jill talks of the early days: “The story’s a long one. It’s one that has

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TOP Padstow harbour

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A B OV E Daymer, The Seafood Restaurant

25/03/2021 12:54

TOP Jill Stein

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o

A B OV E eft to ight a i ha ie Rick and Ed Stein

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D I A LO G U E

back then, Padstow wasn’t on the tourist map at all. In fact, it was quite a rough old town ea y hi h is athe ni e to e e t on. i arrived in Cornwall as a young woman of 21, and spent her days socialising in nearby St e yn athe than the o ing shing o t.

So, I’m intrigued, why Cornwall and Padstow for the business? “Rick had a family connection with Cornwall, his family had moved here in the 1930s. I came down in 1968, not knowing anything about Cornwall.

I came from Stockport near Manchester and just decided on a whim that I wanted to get a ay. And it so t o b osso ed o the e.

Much to my surprise, the story continues, not ith a ina y a o b t ith a night b.

“This property came up for sale right on the quay. We didn’t have enough money between us to buy it, so we went in with a couple of friends and purchased the whole building.

Rick’s mother, who was living nearby at the ti e s o ted hi nan ia y and oaned the money to buy it – and that’s how it started – we ran a nightclub. And one which a had a one o’clock license, something that was nhea d o in those days.

It wasn’t long before Jill realised that running a late night bar wasn’t something she wanted to do ong te and so eft i and his friends to it. “The club was eventually closed down and it was the best thing that happened to us. I was doing bed and breakfast at home to make some money and the following year we opened a restaurant with a table license on the to oo o the o d night b b i ding.

We eventually bought our partners out and Rick and I moved downstairs where the old club was and started the Seafood Restaurant, t ning the t o to oo s into bed oo s.

In those early days the couple were really just learning their trade. Rick was still an amateur chef and Jill furnished the interiors of the bedrooms more by necessity than anything else. “I used to go to the sale rooms and buy all vintage bits and pieces. We did it piecemeal, investing any money we made o the yea be o e ba into the b siness.

So, I ask, neither of you had a background in hos ita ity then o not at a e ies Jill. “It was just a kind of an organic learning because that’s what we had to do. We had this building. We had this dream. We had the idea of opening a restaurant, because in those days there weren’t any speciality

A B OV E The Seafood Restaurant

TOP The Cornish Arms, St Merryn

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D I A LO G U E

and that was the thing that really drove our business at that time. And it still does. Rick was certainly the face of the business, but he couldn’t do it all on his own, it was me who supported him. I can remember I was in our gift sho one day a ong ti e ago and t o ladies walked in, looked around and said, ‘is there no end to this man’s talent?’ That did make me chuckle to myself but I thought, well, it doesn’t matter, that’s what fame is a abo t.

seafood restaurants around, just a little place called the Blue Lobster, which was above The Shipwrights in Padstow. Rick had no formal training, other than a stint at the Great Western Hotel when he was about 18, and I had no idea. All I knew was I had to work e y ha d to get things done.

In those early days, other than the cooking itse i oo ed afte e e ything e se ont o house, the bookings, the accounts, the wages, the rooms and more…all while bringing up their three boys, Jack, Ed and Charlie. “It was a hard job, with long hours, but it was worth it. Because of the Seafood Restaurant, other businesses were attracted to Padstow.

It kind of feels as if that was the start. Rick got the publicity from being on the television

“It’s a trusted brand now and we’ve ne e st ayed o o st tho ght that everything has got to be simple. We’ve always said that, and I think that it’s held us in good stead. We were never on the hunt for Michelin stars. We always just wanted

A B OV E Rick Stein, Barnes

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TOP Kate, Ed and Jill Stein

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A B OV E Jill Stein

25/03/2021 12:55

UNIQUE / INSPIRED / CURATED / COASTAL

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For a personal conversation please contact abby@forevercornwall.co.uk / 01326 567838.

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D I A LO G U E

people to come into our restaurants and get good esh sh and to en oy the se es itho t it being too e io s. A e yea s ago o nd an o d dia y that e sed to write all of our bookings in for the Seafood Restaurant. In the height of August we o d ha e eo e ba then and e tho ght e e e b sy o e do a ds o o e s it s in edib e. he e s no do bt that the ho e esta ant s ene has hanged d a ati a y in the ast yea s. ee i e i and e e on the ontie . o any yo ng he s a e th o gh our kitchen, learning their trade, going on to open their own successful restaurants in the o nty. And the o e the e ie as a as on e ned be a se it a es the ho e area much more interesting. Cornwall is no y a oodie destination. eo e o e for the food as much as the beaches and the bea ti a s and e a ays ho ed this o d ha en.

that there has to be growth and there has to be a ay o a ds. As h as so e eo e hate the fact that Cornwall is now a tourist destination itho t it e o dn t ha e the in ast t e o the e oy ent e e y so hea i y on. e hadn t o ed on he e o d e be o h an shing s stain he e s no ining any o e. e ha e to o e ith the ti es.

he e ha e been ti es hen the i tein na e has been a igned adstein is not a ays a o d e essed ith ondness and I wonder how Jill feels about this: “I think

t s not st the oodie ind st y that i is in o ed ith. Afte he di o e o i i too a ba seat in the o any ta ing so e ti e to de ide on the ay o a d.

A chance meeting in a hotel in Barbados as a t ning oint. as ith y iends and one e ening et i on i on o o nde o oneys e a et. e as b ying y o e ties a o nd the o nt y t ning the into high end lets and needed an interior designer. y iend said e no st the e son.

So, we were introduced and he bought a ho se he e in o n a at ooby s ay that as to be one o any inte io o e ts ith hi . At the ti e asn t s e hethe as going to be ab e to stay in y o n b siness and it too e o si yea s o so nding yse out to decide what I wanted to do with y t e.

A B OV E os e t o se

TOP A bedroom at St Edmunds

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A B OV E Rick Stein, Marlborough

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D I A LO G U E

i s boys no a ay an a ti e a t in the business; Jack as Chef Director, d o e seeing the b i ding and e bish ent o e ts and ha ie choosing all of the wine for the business as e as ionee ing the ne o ee sho . sons a e o e in o ed no than e e ta ing o e de isions and as a a iy e i a ays ha e the ast say abo t hat goes on. don t do anything like what I used to on the operational side no . an the ea ood esta ant o yea s and nde stand hat the b siness entai s be a se e done e e y sing e ob in it and so e got a e y good o e a ie abo t ho di t it is so eti es to n a hos ita ity b siness. o e e ish o e eo e o d o e into hos ita ity. t s sometimes looked upon as a second-rate ob b t it ea y is a g eat o ession.

A tho gh o ed o ing ith i on on his o e ties a e to ea ise that it asn t hat anted do o e e . t as a a ab e period that allowed me some thinking time b t at the end o the day tho ght no need to get ba into y b siness ti e. hen oo ba on those inte io o e ts e y o d o the and e ished the o ney b t needed to get ba to o esta ant b siness.

Jill became responsible, among other aspects of the business, for all of the interiors of the i tein esta ants and oo s. o ing ose y ith he son d and da ghte in a ate they a e ab e to e e y t ans o the s a es into e o ing e a ed en i on ents. e e a b siness to est on its a e s i te s e that she is st nishing the inte io s o so e ne she he d s h ts at he o nish A s hi e a so he ing he yo ngest son ha ie ith his ne o ee sho ent e in adsto . hey a e a so g o ing the on ine sho as e as a ne en bo side o the b siness teins at o e. o e e an t he b t onde when the time will come for Jill to retire: he e s a ne ene gy nning th o gh the o any at the o ent says i . ha e ta en h o e o a ba seat this ast yea b t ontin e to o e y b siness so h an t not o at a . don t no hat d do itho t it ea y.

i s assion o both o n a and the to ist ind st y sa he be o e hai e son o isit o n a in . hosen o he e bodi ent o o n a s b and a es he t a e o d o b siness success in Cornwall and contribution to the o a e ono y i intends to se he ten e to do e e ything an to o on beha o the people of Cornwall and the businesses of Cornwall so that together we can make this bea ti a t o the o d e en o e dyna i and att a ti e to isito s and to in est ent.

As e ente i tein has nde gone so e hanges b t it has had to o e ith the ande i ti es in o de to s i e.

Its continued success is testament to an agile, hardworking, resilient and talented a i y. t s a so nd b and. eo e t st it.

A tho gh it s been a to gh yea e e in a good a e on des i . rickstein.com

INSET etting sai

o

adsto

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MADE IN CORNWALL – FOR OVER 30 YEARS

01209 215 759 | enquiries@philipwhear.co.uk | www.philipwhear.co.uk DRIFT--05--AD--Philip Whear--1.00.indd 1

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C U I SI N E

A market for

all

SEASONS WORDS BY LUCY STUDLEY

Truro Farmers Market brings together an array of high quality, local food producers, selling seasonal delicacies in the heart of the city each week. We e plore the enticing o ering through recipes created by local chef, Todd Studley.

trurofarmers.co.uk 59

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C U I SI N E

Starter: Venison cappelletti with sage and cider sauce Market Producers: Cornish Sea Salt, Duchy Game, Gould Cider, La Pineta Italian Deli

SERVES 4 INGREDIENTS:

ts

a i a not too hot ide

350g fresh egg pasta 60g mature gouda, freshly grated

g sa a i sa sage

Salt and pepper, to taste

o ed ea a t

or h

or h sauc

llin

a

60ml olive oil sha ots

ee ed and ne y s i ed

g enison in e o yo if you have them)

bed

an se t i

ings

e ide

ts

ed sage ea es

ho

A itt e b a

A in h o g o nd inna on

e ide

tbs a

eat

e

inega e

i es

Method .

eat the oi in a a ge sa e an and y the sha ots for 3 minutes. Add the venison and let it brown all o e be o e adding the inna on e e and ide .

Bring to the boil, and simmer for 10 minutes until the eat is oo ed.

.

o st ain the eat and e e ything e se ee ing the i id i es. t the so ids in a b ende ith the sa a i and b end to a e a soft aste then season to taste sing s o ed sea sa t.

. o the sa e sha e a o the ing edients togethe in a a ith a s e id. to e in the idge o at east in tes be o e sing the e t a ti e i ea y b ing o t the sage a o . t ain be o e se. . oo the asta in enty o boi ing sa ted ate for 5–6 minutes or until al dente. Drain and divide bet een a ed ates and se e s in ed ith aged gouda, sage leaves and drizzle liberally with the sa e.

. o o t the asta do gh by hand o a hine to thi ness s it into t o sheets. t into dis s and a e a ts o i t e in ea h. ta ting at one edge press the sides of the pasta together trying to seal and squeeze out the air, you might need a few drops of water to help seal the edge but be sparing.

When you have done this all the way round, bring the t o o ne s togethe .

Ch i a handy cheat is to get some square wonton wrappers from a local Asian grocer instead of making your own pasta – it’s almost as good and saves a lot of time! This dish is also given a nice touch by frying some whole sage leaves until crispy then use the oil to dress the pasta.

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C U I SI N E

Main: Cod en papillote with black olives and watercress Market Producers: The Cornish Olive Stall, Kernow Sashimi, Goonown Growers

SERVES 4 INGREDIENTS: od

ets

go

ate

ga i

g ea h s in e o ed ess

e

o i es i ed

shed

ne y ho

ed

o nish ea a t

to atoes s i ed e on

ee ed and

esh hi es

o e t a i gin o i e oi

o gettes thin y s i ed ba

o e

tbs o

ashed

s

e

teas oon o est

Method . .

eheat an o en to

gas

.

a

e a e the a e s by tting o t s a es o ba ing a e and s a es o oi ea h a o i ate y s a e. ay o t the ie es o oi and a e the a e s a es on to .

. i ide the o gette and to ato s i es and o i es bet een the a e s. eason and d i e ea h a e ith ha a tab es oon o o i e oi be o e a ing a sh et on to . .

a e the e on i e est shed ga i and he bs in a s a bo and his in the e aining o i e oi . o a itt e o the d essing o e ea h et ese ing the est to d ess the ate ess.

ing the edges o the ba ing a e aye o ea h a e and o d o e the edges to sea . hen do the sa e ith the oi aye .

.

a e the a e s on a ba ing t ay and ba e o in tes.

.

hen the a e s a e eady a e y e o e the oi b t ea e the a e a e inta t. t ea h a e on a se ing ate and o en at the tab e. e e the e t a d essing in a g to d i e o e the ate ess.

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C U I SI N E

Dessert: Honey puddings with rum chocolate glaze Market Producers: Heather Bell Honey Bees, Cornish Mill and Bakehouse, Food of the Gods Raw Chocolate, Rosemullion Distillery

SERVES 4 INGREDIENTS: For the Puddings

3 tablespoons water

4 tbsp butter, melted, plus extra for greasing the cups

1 tablespoon almond oil

4 tsp clear honey, plus extra for drizzling g se

For the Honey Lace Biscuits

aising o

50g ground almonds

2 tablespoons unsalted butter

100g light muscovado sugar

2 tablespoons light-brown sugar

½ tsp bicarbonate of soda

1 ½ tablespoons honey tab es oons

2 eggs

ain o

170g Greek yogurt

Pinch of salt

For the Honeyed Almonds

For the Rum Chocolate Glaze

100g whole almonds

100g Raw Chocolate

2 tbsp brown sugar

50ml double cream

½ tsp salt

1 tbsp rum

3 tablespoons honey

Method To make the Puddings . tte t o a ge o ee s o indi id a a e ins then line the bottoms with a circle of non-stick paper. Add 1 tsp honey to the bottom of each.

2. Turn oven on to 175C. Bake the almonds, stirring occasionally, until light tan and fragrant (12 to in tes . he n ts i ontin e to oo afte removing from the oven.

2. Heat your oven to 180C/fan160C/gas 4.

To make the Honey Lace Biscuits 1. Preheat oven to 180C. Line two large baking sheets with parchment paper. Set aside. In a small saucepan, melt the butter, sugar, and honey. ans e to a bo . his in the o and sa t until smooth.

3. Mix the dry ingredients in a large bowl, squashing any s o s ga ith yo nge s. eat the egg butter and yogurt together, then stir into the dry mix until smooth. Spoon the mix into the cups, and sit them on a baking tray.

2. Working quickly, drop half teaspoons of batter onto prepared baking sheets, at least 3 inches apart.

Bake until the biscuits spread and turn golden brown, about 6 minutes. Transfer the sheet to a i e a and et oo o ete y. ith yo nge s carefully remove the biscuits from the sheet.

4. Bake for 20 mins until risen and golden. Test if they’re ready by inserting a skewer – it should come out clean. You can make the puddings up to a day ahead then eheat b ie y in the i o a e.

5. Loosen the edge of each pudding with a roundbladed knife, then up-turn them onto serving plates. Remove the lining disc, drizzle over a little more honey, then serve with the honeyed almonds, lace biscuits and rum chocolate glaze.

To make the Rum Chocolate Glaze Heat the cream on the stove on a medium heat then add the chocolate and stir in until smooth. Add the rum and continue to heat and stir until the desired consistency is reached.

To make the Honeyed Almonds 1. Spread almonds in a single layer on a baking sheet and place in a cold oven.

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16/11/2020 14:26

Breakfast and BEYOND W O R D S B Y T I A TA M B LY N

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|

IMAGES BY JOHN HERSEY

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ing no o e iety, s e ita sting ith o gh o ia

SUSTA I N

Conversations from Cornwall on sustainable living.

A

has been ationed o ing o ho e has be o e the no the idea o ta ing a ight o a ee end ity b ea see s i e a an i e o y and o ood s ies ha e at ti es e t nde th eat iss es o s stainabi ity ha e o e to the o e.

s spring gently unfurls yet social restrictions continue to constrain us, it ee s ti e y to e e t on the ast year since life locked down and onside ho o indi id a and o e ti e t a e to ies ha e shifted th o gh the e a o o id .

e e had the han e to e e t on o beha io in ding o b ying habits. e ha s the ande i has ade s ne ab e in a ay that o gene ation in the est at east hadn t experienced, connecting s ith an innate no edge that hat e really need to sustain s isn t o nd th o gh o e ons tion.

e no s o i ing ha e e e ged and ith the esh ang age. e oo e so ia y distan e e as . e e ea nt g a ati a es that e didn t e io s y nde stand as e e ho e s hoo ed o hi d en o is that st e . e e had to ea n patience, put plans on ho d e eb ate special occasions o aa. he e ha e been ain ti es o those on the ont ine and o collateral casualties of the ande i .

he ast yea has generated a surge in support for, and a a eness o the en i on enta agenda. his has been b i ding steadi y th o gh yea s of tireless campaigning, o i y shifts and ed ation og a es by indi id a s th o gh to o nity g o s nationa go e n ents and tinationa o ganisations. e ha s the ast t a ing o on ine o ni ation d ing the g oba ande i has he ed to oin dots as o id t a s ba and o th th o gh o nt ies and ontinents a e e e e ien ing a heightened

And yet. es ite o distan e o one anothe and the ha enges that so any ha e a ed the e ha e been sti ings o ho e and ositi ity doo s o ening ne beginnings. on e sations ha e ontin ed yes e ha s on ine b t the sha ing and s o ing do n o o i es has ed any o s to e thin o a es. ing a yea hen ti e o tside

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A B OV E Becca, art directing

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SU STA I N

a a eness o o se es as g oba iti ens and the es onsibi ities that this besto s on e sations a e be ie e at the hea t o the o o t nity that esents itse ight no as e e e ge o the t hes o o id . e ha e the han e to onside the hanges e an a e to a ds i ing o e s stainab y as e sta t to e sha e o i es. t is this be ie in the o e o sha ing and ea ning o othe s to eate ositi e hange that has ins i ed y ne od ast ea ast eyond on e sations o o n a on stainab e i ing. n ea h e isode e o e a g est to ta o e b ea ast abo t the ste s they a e ta ing ithin thei o to e b a e s stainabi ity. ooted y in o n a and e eb ating the inno ati e b ands that a e tting eo e and the en i on ent at the o e the od ast de es into a b oad ange o to i s o ood to o ist y ho e a es ashion s in a e ag i t e e being and o e.

to a e as and in so the seasons.

he doing

hasis on o enan e a thenti a y e e t

Afte esea hing o tions o se ing o a y e a and a ade the hoi e to not on y g o o e s and o iage b t e a s design s i s e e ha nessed th o gh the eation o ti e ess o a designs o eddings and e ents. he a den ate o e o any has be o e inte nationa y eno ned as a s stainab e en i on enta y ons io s ga den and o a design st dio the on y o e s that a e sed a e ho e g o n o so ed o othe itish g o e s.

t is one o these on e sations ant to sha e he e. e a t a t o a designe a t di e to and o nde o he a den ate o e o any is y st od ast g est. n e isode she dis sses not on y ho in i es o s stainabi ity nde in he o b t a so the signi ant ha enges that she has a ed o e the ast yea and inno ati e ays in hi h she is e sha ing the identity o he b siness in the a e o o id .

h ee yea s ago the b siness ade a signi ant shift as the eti e ent o e a s othe and ste athe eant he a den ate had to e o ate o the a i y a . e a then ent so o ith the o any as she o ed he g o ing beds g eenho ses and st dio to a ne site at he hy se y on the o ts i ts o ost ithie . e a ontin ed to de e o the s o e o he b siness tea hing and nning esidentia o ist y et eats on to o g o ing and o a design. he signat e o y o is oses says e a and the essen e o he a oa h is eating a t ith o e s e b a ing seasona ity and the ing edients that an be o nd o tside.

e a o o nded he a den ate o e o any yea s ago. a ing on he o e o te t e and o o th o gh he ba g o nd in te ti es and design the st yea sa e a and o o nde a eate a o a tting ga den in the dis sed ony addo at e a s a i y a st o tside o ey. o the sta t the intention as to g o o gani a y and o ith the seasons to od e o e s ith a ight en i on enta oot int. e a o ents a hen e sta ted it as so n s a to g o in this ay

igging dee e into the s stainabi ity o e as o as hethe she has seen an in ease in g o e s o e ing o a

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Richard Tamblyn

SUSTA I N

to si ibbons by an aste o nish and she has a ong standing a tisti o abo ation ith hotog a he ohn e sey as they do ent the e e hanging sha es o o s and te t es o he ga den. e a o ents that at the sta t o he edding boo as and that o the st ti e a o the o es had so ght e o t be a se they anted seasona s stainab e o e s. hey ne they ost o e to od e b t they e e e a ed to in est. o e a it as h ge y en o aging to see eo e a ti e y see ing o t the s stainab e.

seasona o gani o e s. a hen e sta ted it as so n s a . o the e is a g eat o o e ati e o o nish g o e s ho e b a e the sa e in i es. he seasona ood o e ent ha ened ea y ea y the t ansition to o e s has ta en a ot onge b t e e getting the e.

Aside from growing organic and designing ith o a seasona o e s and o iage e a doesn t se o a oa hi h is ade o asti . nstead he a ange ents a e sty ed ith a si e ba o i e that is e sed ti e and again o by o e ting oss to eate a base to s o t ste s. he e ent t end to a ds b ea hed o e s has st ated e a as he i a s a e sed to a hie e an in og e sty e to the det i ent o the en i on ent and the eo e tas ed ith s aying. his is e a e e ts one o the negati e onse en es o g oba t ends sha ed th o gh so ia edia a tho gh she a no edges the o e that this edi a so ho ds to s ead the essage o s stainab e o ist y.

And then as o so any othe s o id a e a ong and de i ated e a s b siness. ith eo e no onge ab e to gathe eddings e e an e ed ea ing he ith a ga den o o e s that had been a e y n t ed o e any onths. t s been ea y e otiona e o nts e a ha ing n e o s on e sations ith de astated o es hose edding ans e e ost oned. e night a b siness that as th i ing had no ose. t o dn t sto g o ing didn t no hen est i tions o d end and had to ha e o e s eady o ate in the season. Afte the initia sho o ea ising that he b siness ode as n o ab e ith o id est i tions e a i y set to anning ho to se he ab ndant s ing o e s. he eated

o abo ation is a the e that o es ti e and again as e a and hat o e b ea ast. o n a is th i ing ith eo e a ing s stainab e o a y so ed a tisan od ts and e a in o o ates and e eb ates the o o othe s ithin he o n designs o o a otte s s h as ohn ebb A B OV E e o ding a o nd the tab e

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SU STA I N

e as o it ent to aintaining in i es o s stainabi ity ithin he o des ite e i ing o e abo and ost intensi e o esses i no do bt stand he b siness in g eat stead to o ish as e t ansition into the ost o id e a.

the iday o e b se ing bo ets di e t th o gh he ebsite and o a de is. t too a h ge a o nt o o to i y set the ne a o the b siness s ead the o d eate the bo ets and de i e a ongside ho e s hoo ing b t it eant y o e s e en t asted and o d st abo t o e the osts d in ested in g o ing the .

e e in o n a e a e s o nded by indi id a s o nities and o ganisations that a e a ing s stainabi ity at the hea t o ho they o e ate ith n e o s b ands o e ing o tions o s as ons io s ons e s. i e is te t ed ea h o s has o o n ni e t a e to y a o ding to o indi id a e e ien es and eso es and this is to be es e ted. o e istening ose y to othe s and ea ning o ho they na igate o e hoi es he s to in o and ins i e y o n o ney.

As ti e ent on and ith no end o so ia est i tions in sight e a began e thin ing he aft ea ising that o a design s i s o d be t ans e ed to othe gen es yea s o sty ing a anging and hotog a hing o e s ent itse to eating i age y to e e ate othe bea ti od ts. e a began tea ing ith o a a tisans to sty e thei ho e a es e e e y seasona e i es and o e o iding int iti e a t di e tion.

o oin e on the Breakfast & Beyond od ast as sha e on e sations ith o n a based g ests ho a e eading the ha ge in the s stainabi ity o thei o . As e o e ti e y begin to e thin and e b id o ne no a an e too o it to a ing s stainabi ity at the hea t o o i esty e hoi es eating ositi e hange o s o othe s and o the en i on ent

his yea has ade e b oaden y ho i ons e a sha es. o a e y o oint in s ing the ha enges o the yea gone by ha e o ed e to e thin y o e ing. no see he a den ate as an b e a o a ot o things that o e o g o ing to o a design o eddings and e ents th o gh to sty ing and a t di e tion s o ting othe eati es ith se ing thei od ts. his yea has gi en e an o o t nity sin e going it a one ith he a den ate o the st ti e ea y ee i e not st a o ist not st a ga dene it s s dden y ay o e.

tiatamblyn.com/podcast johnherseystudio.com thegardengateflowercompany.co.uk gatheredbotanicals.co.uk

he e is a o e essage a ed in e a s sto y o sit ations e a ed an esent o o t nities e en hen these a en t i ediate y ob io s. his doesn t shie d s o ha ing to a e set ba s and the ne abi ity that a o anies the b t e ha s it an ins i e s to t st and to see o t a te nati es hi h e ay dis o e to be en i hing.

cornishseaberry.co.uk The following breakfast recipes are inspired

by Gathered Botanicals’ seasonal jellies – they are hand made in small batches using fresh ingredients that they grow, forage or seek out from small local growers. The sea buckthorn were sourced from Cornish Seaberry.

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C U I SI N E W O R D S B Y T I A TA M B LY N

|

A RT D I R E C T I O N B E C C A S T U A R T

IMAGES BY JOHN HERSEY

Nutty Buckwheat Loaf with Rhubarb Jelly (GF) MAKES 1 900G (2 LB) LOAF OF BREAD INGREDIENTS: For the bread: gb

a eseed or alternative oi

heat o

tbs honey runny honey, or gently melt hard honey)

ts g ten ee ba ing o de g n ts any ty e o

i ed

g a ge seeds eg s n o e

ts a in

e ide

inega

ate

g s a seeds eg inseed sesa e g g o nd a seed

To serve:

g hia seeds

athe ed otani a s h ba b e y

1 tsp salt

tte

Method a e a ate o e the bo an ho .

The bread mixture is prepared then left to sit for an hour – turn on the oven to heat towards the end of the hour, just before cooking.

and ea e to sit o

A o in tes be o e the ho is heat the o en to . e a e yo oa tin ith a h ent a e on the botto and oi the sides.

egin by gent y toasting the n ts in a d y ying an o a o e o in tes o e a edi heat nti sta ting to t n go den. e o e o heat a o to oo then o gh y ho .

hen the b ead batte is eady o into the oa tin and e en it sing the ba o a s oon. in e the e aining seeds on to .

hen a e the a ge seeds e.g. sunflower and pumpkin in the d y ying an and oo again nti sta ting to t n go den and a ing a o ing noise. e o e o heat and set aside to oo .

a e in the o en o a o . ho he ing d ing oo ing. t is eady hen the to o the oa begins to t n go den in o o and a s e e o es o t ean.

n a a ge i ing bo a e the b heat o ba ing o de sa t s a seeds a seed and hia seeds. Add the ho ed n ts and ost o the toasted seeds setting a small handful aside to sprinkle on top of the loaf .

hen the oa has been e o ed o the o en n a ni e a o nd the edge o the oa tin to he the sides a e e eased and ea e to sit o a e in tes be o e t ning o t onto a i e a . ea e to oo o

n a se a ate g o bine the a eseed oi honey ate and a e ide inega . ti gent y then o into the bo i e to tho o gh y o bine a ing edients.

ete y be o e

tting the oa .

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C U I SI N E

Granola Glass with Gorse Flower Jelly (GF) MAKES APPROX. 10 BOWL PORTIONS INGREDIENTS: For the granola:

To serve:

g o ed oats g any n ts o gh y ho

a o athe ed otani a s o se o e e y se a o . tbs e e son de ending on the g ass si e

ed

g seeds se a o bination o s n o e in o any that need to be sed

ogh t or dairy free alternati e se a o . tbs e e son de ending on the g ass si e

a eseed or alternative oi

Optional go se o e s

g o a honey or maple syrup for a vegan version) tbs

o on t oi

g aisins

Method ead the g ano a o t e en y in t o a ge ba ing t ays.

Make the granola in advance, then serve with Gathered Botanicals Gorse Flower Jelly and yoghurt. Quantities required will depend upon number of people and size of glasses; you will be left with plenty of granola to use on other occasions. eat o en to

oo in the o en o a o . one ho sti ing e e y in tes. inish oo ing hen the g ano a t ns a go den o o . hen the g ano a has been e o ed o the o en add the aisins and sti to o bine then ea e to oo .

.

a e the honey o on t and a eseed oi in a sa e an and a o e a o heat nti e ted togethe e o e o heat and set aside. n a a ge bo i togethe the oats n ts o on t and seeds.

To serve: a e tbs athe ed otani a s e y in the botto o a g ass a .

a ed

oon o e

o the a ed oi s and honey into the d y ing edients and i nti e o bined.

tbs yogh t and to

o se

o e

ith g ano a.

Optional de o ate ith go se o e s.

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C U I SI N E

Lemon Pancakes with Seaberry Jelly (GF) SERVES 4, WITH A STACK OF THREE DROP PANCAKES EACH INGREDIENTS: i

For the pancakes: gb

or dairy free alternati e)

tbs a eseed or alternative oi o oo ing

heat o

g g ten ee ain o double the amount if you don t ha e buckwheat flour) ts g o nd ginge

a

in h o sa t

e on est and

i eo

o e

To serve:

ts g ten ee ba ing o de

est o

s

athe ed otani a s eabe y e y i e

Optional esh sea b tho n be ies a o sa t o ins in a eseed oi honey and g o nd ginge

e on e on

2 eggs

Method oo ea h an a e o a o e o in tes hen one side is b o ned i o e and oo on the othe side. hen both sides a e go den e o e an a es and a e on the a ed t ay in the o en hi e yo se the e aining i t e adding a s a d i e o oi in the ying an be o e beginning ea h ne bat h.

To make the pancakes: eat yo o en at the o est setting to ee an a es a as yo oo the in bat hes. a e a ba ing t ay in the o en a ong ith o ates to a . e a e the an a e i t e a e the o ba ing o de ginge sa t and e on est in a a ge bo i e to o bine.

To serve: hen a an a es a e oo ed e o e o o en and eate sta s o th ee an a es e e son on the ates. ead a do o o eabe y e y in bet een the aye s o an a es and on to . ate a itt e e on est on to o ea h sta s atte o e the sea b tho n if using s ee e a itt e e on i e and d i e ith honey.

eat the eggs in a se a ate bo then add to the d y ing edients a ong ith the e on i e i and tbs oi . a e a s a d i e o oi in a non sti ying an o e a edi heat. hen a s oon tbs o the an a e i t e e an a e into the ying an. ea e so e s a e bet een the so the e s oo to i . oo the an a es in bat hes a o ding to the si e o yo ying an.

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W O O D F O R D ARCHITECTURE

INTERIOR DESIGN

We have established a reputation for highly refined design, understanding our clients needs and surpassing our clients expectations. We are proud to have built up a portfolio of some of the finest houses in the West Country.

Please contact us at our studios to discuss your project.

Princes House, Princes Street, Truro, Cornwall, TR1 2ES Tel: 01872 248924 15 North Street, Ashburton, Devon, TQ13 7QH Tel: 01364 654888 www.woodfordarchitecture.com

Untitled-1 1

08/03/2021 11:03

Bright

FUTURE

Lewis Gillingham at Cool Earth

WORDS BY LUCY STUDLEY

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QU E N C H

When one of Cornwall’s best-loved brands floundered under pandemic pressure, the community came to the rescue in spectacular fashion.

I

the needs and expectations of investors and sta eho de s. n e e be they na y did so b t at h ge e sona ost.

n 1997, Steve Skinner established a brewery by the waterside in Truro.

He’d already been a successful publican and brewer on Jersey, but wanted to a d ea o i ing in o n a and ont ib ting to the a a ing ood and d in s ene beginning to o ish he e. ea y years later and Skinner’s is one o o n a s ost e ognisab e and i oni brands, with beers like etty togs o th e en and shington s ying the ag o o nish bee way beyond the borders of the Duchy.

Stewart Girvan

e th e e e ything at b ying o t a othe in esto s e ains aine. t had ong been o d ea and e st to the an des ite the ande i be a se we believe in the culture and o nity a o nd Skinner’s and that the best is yet to o e. o as sole owners, we can o e o a d ith g eate agi ity and ose than ever before. If we can s i e a this and a g oba ande i then e an s i e anything

o e e the o id ande i hit b e e ies up and down the land hard. For Skinner’s, it as a e e t sto hi h a i ed st as the business was in a transitional phase and ni e y ne ab e. te e a ongside his wife and business partner Elaine, were t ying to b ing the b e e y ba into thei e si e o ne shi afte yea s o anaging

With the pubs and hos ita ity se to osed o o e ating nde est i tions o ost o the ast yea the b e e y has been itho t abo t o its in o e d ing this t ansitiona ti e. t as to h and go at the sta t o says te e whose creativity and experienced palate is

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Stewart Girvan Stewart Girvan

inne s

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A B OV E agshi bee s

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Stewart Girvan DRIFT11--PCV10--ED--Skinners--6.00.indd 130

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QU E N C H

behind bee s. e o hen

A ongside the eo ening o he d A e o se o onde b st a e st eets a ay this ne o e t i be a big ste to a ds tting so e h needed n and so ia t e ba into the city centre.”

the design o inne s ha a te he e e e o ents hen tho ght dn t a e it th o gh to ay hi h is ost bs i eo en.

However, Steve and Elaine decided to launch a o d nde a aign to as o n a and the ide o nity o inne s enth siasts o he . e tho ght ong and ha d abo t tting the a aign o t the e says te e. o one i es to ad it that thei b siness needs help to survive. But Skinner’s fans have a ays been e y a ti e and o a e tho ght i any b and has the o nity to do this s ess y then e ha e

eno gh is aised the ne s a e o d be and nning by s ing. e e thin ing o up food outlets, our freshest brews on tap, and eg a i e si e ents a ithin st i ing distance of the city centre,” says Elaine, who has been the assionate d i ing o e o ost ande i e o e y. he an i not on y eate a b ing ne so ia s a e in o h needed e ee b t a so eate obs and o o t nities o othe s in ding o n a s a a ing ood b sinesses and the si e o e s ho ha e st gg ed th o gho t the ande i .

ithin o days inne s s ashed its o d nding ta get o at one oint it as the ost o a age on the o d nde ebsite ith o e a ti ity than both nde and ootba b and o sta i a e. ee o e s and the ide b i he e in o n a and beyond s o ted and sha ed o a aign ith a gene osity beyond o i dest d ea s says te e. t as i e being gi en a a h g by an o d iend

A inne s e e y a has a the ing edients to be o e o n a s ost ande i destination of choice. Always found at the heart o the o d be it at the nte nationa ea hanty esti a the a o th yste esti a o a y iad o othe e o ab e e eb ations o e the yea s inne s a e no n o

Stewart Girvan

Given the incredible levels of support, Steve, aine and thei tea e e n dged to thin bigge and they de ided to se the e t a nds to i sta t a o e t hi h o d ta e the o s i ing to th i ing. n e e hit o st ta get the s i a nd e e e dete ined to se any e t a ash to gi e ba to the o nity hi h s o ted s so e hati a y said aine. o e ha e b o ght o a d o ans to eate an o tdoo dining and d in ing s a e by the ate side he e in e ha he e o a s and isito s to the b e e y an o e and eat d in so ia ise and a ty on a eg a basis. t i be a ga e hange o the b e e y and o o.

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BESPOKE CURTAINS AND BLINDS HANDMADE IN CORNWALL CURTAINS, BLINDS, SHUTTERS, UPHOLSTERY, CUSHIONS, HEADBOARDS, CARPETS & PAINTS. INTERIOR DESIGN, MEASURING & FITTING SERVICE. mail@cotton-mills.co.uk www.cotton-mills.co.uk

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Lewis Gillingham at Cool Earth

QU E N C H

as the beleaguered hospitality industry gets up and running ahead of what should be a busy season. “One of the main messages we are putting out to our community now is to support local pubs as soon as possible; if your local is open please get down there and support them by buying a pint or two, or having a meal – even if that means wearing a few extra layers to sit in the bee ga den says te e. t has been a horribly uncertain time for landlords and sta and they i be hea tened to see the a es o o a s and eg a s. st a e s e yo o de a int o inne s

bringing the party! Alongside Betty Stogs – a larger-than-life character created when Steve st b e ed his o nish itte ba in - this fun-loving, community-centric brewery has raised over £500,000 for local good causes by ta ing a eading o e in ha ity e ents and nd aising. o nity is hat e i e o he e at inne s and e an t ait to get ba into the thi o things again says te e.

As well as the outdoor brewery bar and a e a n h o the isito s ent e he e guests can enjoy tours, tastings and brew days) the team are planning a more agile, playful approach to brewing, with smallbatch runs and seasonal specials joining the o e ange. inne s ans an en o in a ee b to get a ess to the eshest e eases and io ity boo ing o b e e y e ents. e e not a i ob e e y no a e e a giant, so we can exist in that middle ground where we have nationally-recognised brands i e o th e en hi st o ing o t seasona e eases i e o de i io s i sto t enny o e i o bee s to e eb ate s e ia e ents i e endid a e o the o ing ion s o says aine.

e ent e ents ha e sho n that inne s e e y is o en into the ab i o o n a and the in edib e ood and d in s ene o the so th est. hen the s i a a e ent help arrived with the speed and determination o an es e a o anied by e a ny s A y b a ing o t his is y o n a at o e. t has been ea y h b ing to hea ho h the b i o e the b and says te e. ots o eo e ha e said that o n a st o dn t be the sa e itho t s iy no e e a oided that s ena io and ints o inne s i eat e in that b ight o nish s e e e a oo ing o a d to.

he b e e y tea is a so oo ing o a d to serving pubs, hotels and restaurants again,

skinnersbrewery.com

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S U S TA I N A B L E A R C H I T EC T U R E SUSTAINABLE CONSTRUCTION

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F O C U S

Beauty

in TIMBER Driven by sustainability, honesty and a love for the cra , ost eam are behind some of the county s most beautiful timber-framed buildings.

I

As you’ll see across the following pages, the nished es ts a e a ays ndeniab y beautiful; the aesthetic that timber framing brings to a project is quite unlike anything else, and the way in which it can breathe natural life into a space is really quite spectacular. Add to this the sustainability and incredibly long lifespan of these gorgeous structural solutions, and it’s easy to see why more and more clients are choosing Post & Beam to help put a special mark on their property.

nvolved in a wide variety of projects, from garden buildings and extensions, to new homes and even commercial buildings, Post & Beam are specialists in oak frame and structural design and detailing. Led by Tom Jubb and Tim Simpson, Post & Beam is behind a growing number of Cornwall’s most beautiful oak-framed buildings, putting the natural aesthetic of timber on display and bringing beauty to each project in a way that not only speaks of sustainability, but of the s i and afts anshi that ent into building it.

post-beam.co.uk

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A B OV E The Studio

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A B OV E Dawnsmen, available to let with Boutique Retreats

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RIGHT A t e nat a d o at ai e d

25/03/2021 14:04

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CORNWALL’S RENEWABLE

ENERGY SPECIALISTS

OPC Energy Ltd has years of experience in the heating and renewables industry and we take great pride in specialising in ground source and air source heat pumps. We offer a full turn-key solution with design, specification, installation and commissioning for domestic and commercial properties in Cornwall.

Visit our website opc-cornwall.uk to find out more.

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TOP Dawnsmen, one of Post & Beam’s most successful projects

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A B OV E A gorgeous oak-frame extension at Woods

22/03/2021 14:59

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LEFT Tremenheere Gallery A B OV E Perfectly suited to its surroundings

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post-beam.co.uk boutique-retreats.co.uk

22/03/2021 14:59

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D I A LO G U E

An eye

for DESIGN Ali Cary, owner and founder of the Cotton ills esign ouse, o ers a glimpse into her tried and trusted interior design process.

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tte s ho ste e s and tain a e s An authority on all-things interiors, Ali, along with her team, caters to a whole spectrum of clients, some simply looking for gorgeous new fabrics, and some who need an expert eye to oversee their entire home’s decoration.

he thought of embarking on an interior decorating project is exciting and daunting, depending on your experience, your budget, and your time. As with any project, it is all in the planning. We hand over to Ali Cary, owner and founder of the Cotton Mills Design House, Truro, to walk you through the key stages of bringing your interior vision to life.

Starting, as it were, at the beginning, I ask Ali to talk through the Cotton Mills’ proven process. Unsurprisingly, as any project should, she explains that interior design should always start with a plan…

Ali has always been immersed in the world of design. “My father, who initially worked as a set designer, started the original shop, The House of Fabrics when I was ten years old,” she explains, “so I was introduced to interior design at a young age. This background has been a huge advantage in the everchanging world of interiors!” Ali joined the Cotton Mills 31 years ago, and even now the business continues to grow and evolve.

Today, the Cotton Mills is crewed by a range o eo e o di e ent eati e ba g o nds including interior and textile designers, natural creatives, and even a team of in-house

Put a plan on paper Ask yourself what the room needs; is it a so a o ee tab e ne tains b inds o shutters? Will you choose paint, wallpaper, or a combination of both? Do you like formal or casual? Do you love coastal style or do you long to live in a mid-century style home?

By spending some time to identify the style e e ents yo o e and then nding i ages that e e t that as A i ts it o be ha y you spent time to plan.”

LEFT Warm, casual comfort

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D I A LO G U E

Start with what you have Not everyone (in fact, very few people) can start with a fresh, empty room and begin decorating. “Most of us already have some pieces of furniture, or our homes ha e a eting ti e oo s o to s o architectural features that we’re not ready to discard,” says Ali. “If there are things you like, focus on them, and make them important.

If there are things you don’t like but cannot hange nd ays to a o age o do n ay them in your newly decorated space.”

Do you have decorative pieces?

“If you have a collection of beautiful coloured glass, ornate china, or even a collection of rowing oars, these can be the start of a decorating plan,” Ali continues. Based on the colour schemes, decorative themes, or formality of your collection, Ali explains that you can use them to identify the start of your decorating project.

Do you have a favourite colour?

“I have a friend who loves anything blue,” says Ali. “Of course, then it is only natural that her home would be predominantly blue, too! If you have a favourite colour, use it to guide your colour scheme for your home.

Use hues of it on the walls, in patterns, on upholstery, and in the accessories. And look at what complementary colours work with your scheme; is there a piece of art, or maybe pottery that has a burnt orange hue that you could use for the cushions? This natural organic inclusion helps to create a cohesive scheme.”

If you have a north-facing room This, Ali tells me, would suggest that the light is cold, meaning it would be best to use warm colours. “Equally,” she explains, “a south-facing aspect can take dramatic colours as light is always available.”

A B OV E A navy sofa and blinds complement the client’s existing charcoal sofa

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D I A LO G U E

Choose a fabric with colours you like Possibly the most common way of beginning a decorating project is to select a fabric with colour, a pattern or an interesting texture, and then to use the colours in the fabric to complement colours you’ll use on the walls, on other pieces of furniture, and in the accessories yo hoose. t an often be se to oo at a colour wheel,” says Ali. “There are only a few basic rules to follow; blue complements ye o as do ed and g een. o o d se a coral with a turquoise, bending the rules and creating more of a statement, or just keep to a Scandinavian palette of neutrals, including dark spruce greens with greys, charcoals and white.”

Choose an interesting pattern If you want to be on trend then, as Ali puts it atte n is the ne g ey o an hoose a pattern in the wallpaper, wall tiles, curtains or cushions. It can be scrolling, geometric, bold,

or subtle. Use it as the foundation for the other elements in your home and carry the pattern into lamps, fabrics, and accessories.”

Why not start with an area rug?

With a patterned area rug, Ali explains how you can keep other elements simple, focusing on the rug instead of fabrics or walls. But if you want to use the rug as a starting point for everything else, pick colours from the pattern and use them throughout the room on walls, fabrics, furniture, and accessories.

To help me visualise these ideas, Ali points me to a recent project, undertaken by the Cotton Mills team for a client in their beautiful Cornish home. With the brief of creating an uncluttered interior, keeping the colour palette complementary but without being shy o o o A i says ient st didn t want to complicate it and add too much into the mix.

A B OV E These embroidered curtains go bea ti y ith the ight ti ed oo

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TOP A striking décor using navy and greys

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MIDDLE Building around the bedrooms’ existing themes

A B OV E Splashes of colour in all the right places

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D I A LO G U E

“They understood that their open-plan living space meant that they needed to be a bit bold and use a colour they liked that was still strong enough for a vast area.” Ali’s client already had a stunning charcoal grey velvet sofa. “They understood that they needed some contrast, so we used some dark navy fabric which complemented the room and also worked well ith g ey. he ight o o ed oo as a g eat backdrop to the navy and white embroidered curtains, the light embroidery giving relief to the dark navy, and also picked up on the light ti ed oo .

Into the snug, and Ali explains that she and the team used a golden yellow. “This naturally complemented the main open-plan area, and also created that ‘snug’ feeling!”

As we continue our tour, Ali tells me how upstairs, they were able to maintain each of the bedrooms’ coastal theme with the use of washed out linens. “The guest bedrooms are opposite each other, and we came to the conclusion that rather than change the style of

the fabric, we would use the same designs but in di e ent o o s. i i a y in the aste bedroom, there was already an existing (and gorgeous) bluebell headboard. “We built the scheme around this,” continues Ali. “A border, similar to the headboard, was added to the tains eating a sea ess o to the room.” They also added white contrasting shutters and a light-coloured love seat, which, as Ali says, “gives contrast and texture to the scheme”.

“We thrive on helping our clients create a ohesi e inte io nishes A i. ndeed the nished es t o this ho e is o tstanding and truly testament to Ali and the Cotton Mills’ experience. In an increasingly busy o d he e e nd o se es ith ess ti e than ever to dedicate to the decoration of our homes, it’s comforting to know that in the ever-changing world of interiors, the steady hands of the Cotton Mills Design House team are there to be counted on. cotton mills.co.uk

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T I M E L E S S

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The art of

GUCCI G-TIMELESS 38MM BEE AU TO M AT I C M E N ’ S WATC H £1,400

PRECISION

u ury timepieces from the world s nest watchmakers.

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hen perhaps the most valuable resource in the modern world is time, a luxury watch’s value lies not only in the monetary, but in the i esty e it e e ts and a o s yo to aintain. e ision in the aft o watchmaking leads to precision in the

keeping of time, and in an era when it’s never been more important to stay on schedule, a timepiece made by the world’s nest ho o ogists is an a esso y that many simply could not be without. michaelspiers.co.uk

Prices may vary according to model and size.

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T I M E L E S S

PAT E K P H I L I P P E L A D I E S P I L O T WATC H £37,350

B R E I T L I N G C H RO N O M AT 36MM LADIES - STEEL £6,750

OMEGA SEAMASTER DIVER 3 0 0 M - 4 2 M M M E N ’ S WATC H £4,450

TA G H E U E R C A R R E R A A U T O M AT I C C H RO N O G R A P H 4 4 M M £4,695

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The call of

THE COAST WO R D S B Y H A N N A H TA P P I N G

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R E T R E AT

Experience Gwithian’s rugged beauty and world-class surf from one of its renowned beach houses.

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he e s no do bt that afte a yea of being at home, we are all experiencing a sense of wanderlust.

It looks like international travel est i tions a e he e o a hi e yet so hat i yo o d e e ien e a edite anean sty e ho iday ight he e in o n a ithian o ans on o n a s no th oast has ong sin e been a e a o bea h o e s and s enthusiasts. Its endless stretch of golden sand a es the i oni od e y ightho se out to sea, while the dunes are backed with a plethora of beach houses. No longer the a sha e s sha s that they on e e e in the s these e e t y a ed ho iday ho es ha e no been t ans o ed into the ti ate in be oo y oasta a o odation. he ee s nees is st that. t s one o the a ge ha ets in ithian o ans and has views across the water to the lighthouse.

Sleeping up to eight guests in four bedrooms, the ha et is t aditiona in ee b t e equipped for modern, beachside living. The hea t o this oasta et eat is a a ge o en plan living space, which extends out onto the deck. The rattan furniture, eclectic wall a t and hite ashed ane ed a s gi e a boho hi ee ith the addition o a ood

b ne o hi y nights and inte geta ays.

Add in ooden oo s and an o tdoo sho e and he ee s nees a es o a aid ba ys sha . o a o e ode n ee he oast o se o e s sty ish d o and nde oo heating. o o tab y s ee ing si this s a io s ho iday ho e o es ith high end nishings and enty o ode n te h to ee e e yone ha y. he inte io s a e ins i ed by its coastal surroundings, with hues of calming

MAIN ne odge

A B OV E Bee’s Knees

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A B OV E Bee’s Knees

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TOP he oast

o se

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MIDDLE Yellow Submarine

A B OV E Rockpools

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R E T R E AT

b e and ea e g ey th o gho t. ean a ing yo need on y ta e a ste o tside o the ont doo to nd yo se in the hea t o oasta o n a .

Rockpools has a similar beach feel, and is a d ea et eat o a a i y o a ty o eight. ts i ate en osed de ed atio o e s a ea hing ie s o e o nish a and and ith anothe s nny de to the ont the e is a e s a e o e e yone to i ba afte a day on the ate . te inside and the oo calm interior is intended to soothe the soul. o idays a e a abo t e a ation and ti e s ent he e o dn t ai to do st that as yo a e ed to s ee by the so nd o the a es. he th i o the s isn t o e e yone o those hose e being is e a ted by a o e aid ba o o ate the a y e o Submarine delivers in spades. A sunken

eda hot t b i he to ease a ay i e s ess es as yo isten to the a es and s e the salt in the air. A barrel sauna completes the holistic experience, rivalling the best of any a ng i a. A es o i ing is hat life here is all about with a large barbeque g i eady to oo a east o o a y a ght sea ood o s e . ee ing si s this o d be the e tended a i y ho iday yo have been dreaming of.

The view from Surfside is uninterrupted. hi e b ea asting on the te a e yo an at h the ea y bi d s e s at hing the st ea s o the day. he e s nothing ite i e the ie a oss ithian hen the s s at its best. ean ines o hite ate st i e a oss the dee b e o ean e e ting the light back from the endless golden sand. This ha et has been o ing y esto ed and has a ho e o ho e ee that i a e yo

TOP Surfside

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We are the cornish experts

Britannia Lanes of Cornwall have a dedicated team to assist you in planning and moving your personal effects from one home to another.

We have a wealth of experience.

Please don’t hesitate to contact me at mark.lane@britannialanes.co.uk or by calling my team on 01872 560147.

We are here to help.

Video Surveys Available

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R E T R E AT

shoulders drop and your cares ebb away as soon as you step inside. Even in the shoulder months, or during a winter storm you can still experience the power of the ocean from the warmth and comfort of its cosy conservatory.

If chalet-style living doesn’t appeal, or for a larger group then, the recently built, architectdesigned Dune House and its interconnecting neighbour Dune Lodge provide the pinnacle of luxury in this iconic location. Set just up the winding lane from the main stretch of dunes,

and with a commanding position that makes of the most of the expansive ocean views, Dune House sleeps eight with Dune Lodge providing accommodation for a further four.

The show-stopping balconies invite endless hours of wave watching as the dune grasses sway gently in the breeze. Plenty of outdoor space and parking for multiple cars, which is a rare feature at Gwithian, make a luxury holiday here a pleasure both inside and out. forevercornwall.co.uk

TOP ne o se eft and ne odge ight a e available to book separately and together

A B OV E Views abound at every turn from Dune o se eft and ne odge ight

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P RO P E RT Y

COUNTRY seclusion

large four or e bedroom barn con ersion near the amel stuary, with a separate two bedroom cottage.

C

omprising a range of picturesque stone barns, all enjoying delightful countryside views and set within large, mature grounds, The Barns and Badger Cottage can be found just a short distance inland from Padstow, in a peaceful and tucked away rural valley. he ain esiden e o e s e bed oo s including a master with en-suite, as well as a spacious sitting room, open-plan kitchen/ diner and an oak-framed garden room.

Badger Cottage, meanwhile, is an attractive two-bedroom barn, with a proven letting history. It is accessed via a second separate d i e ay and it bene ts o an o en an kitchen/reception room, as well as its own private garden and parking for two cars.

Add to all of this parking for several cars for the main house, a timber-built car port, an e e ent ode n ho e o e t o a eas o lawn, plus a further courtyard and sizeable patio, and what you have here is a chance not only to realise your own dream lifestyle by the sea, but at the same time to capitalise on Cornwall’s growing staycation market.

THE BARNS AND BADGER COTTAGE Guide price: £1.25M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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P RO P E RT Y

MOMENTS from the water A charming double-fronted coastal cottage in the heart of old Polzeath village.

S

kippers Cottage occupies a fabulous location just metres away from the beach, with patios to the front and rear providing views of the Atlantic ocean and Polzeath beach. It has a total of three bedrooms, as well as spacious living a o odation that in ites yo to e a afte a day spent exploring the coastline.

With strong holiday letting potential, this property is a superb opportunity for anybody looking to modernise, refurbish, or even redevelop (subject to the necessary consents).

Skippers Cottage also ticks a lot of boxes for anybody hoping to secure their dream home by the sea. Indeed, if you’ve been daydreaming of a life on the coast, within easy reach of north Cornwall’s renowned golf courses, sailing waters, and its abundance of acclaimed and Michelin starred restaurants, then be sure to book yourself a viewing, as properties like Skippers Cottage are now o e high y so ght afte than e e .

SKIPPERS COTTAGE O.I.E.O £795,000 JOHN BRAY & PARTNERS 01208 862801 sales@johnbrayllp.co.uk www.johnbraysales.co.uk

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P RO P E RT Y

Riverside

OASIS

An inspirational example of modern waterside architecture, with views over the river Gannel and Crantock beach

T

his frontline property was completed in 2020 by award-winning developer, Legacy Properties, and having never been occupied, remains as new. ead o e th ee oo s ith i estone oo ing th o gho t the inte io s eat e balconies that welcome in the sea breeze and those never-tiring water views. Nothing has been o e oo ed in the design on the to oo is a slick and stylish, open-plan kitchen-living a ea tted ith to o the ange a ian es and even a bespoke wine store. What's more, the whole home boasts an integrated Crestron Smart Home System.

In all there are three bathrooms and three bedrooms. These include a gorgeous master suite with a custom walk-in wardrobe, a balcony and a superior bathroom with stateof-the-art technology that allows the window glass to become translucent, ensuring privacy and at the same time allowing you to make the most of the spectacular views from the tub!

Add to all of this direct river access and a kayak store, plus a private sunny garden, and you have a lifestyle opportunity right on the water’s edge that most can only dream of.

PENTIRE CRESCENT Guide price from: £1.5M DAVID BALL LUXURY COLLECTION 01637 850850 sales@dba.estate

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P RO P E RT Y

FARMHOUSE idyll

This stunning, characterful farmhouse with gorgeous interiors sits in 7.5 acres of the most idyllic Cornish countryside.

H

old in your mind’s eye what you might call ‘the perfect farmhouse’, and chances are, it looks something like Trencreek. Approached via a long treelined driveway that builds anticipation, the property sits in a central point within its grounds. From the generous parking area, a gravel pathway leads to a pretty courtyard and the front of the house. Grade II listed, as you enter the property, you’re immediately met with a quintessentially ‘farmhouse’ feel.

To the right of the entrance hall is a lovely contemporary kitchen, complete with a central island that makes it as social as it is n tiona . A t aditiona e a e and a window seat with garden views both add to the room’s charm, and with ample room for dining, the kitchen is quite clearly at heart of this home.

Beyond the kitchen a sizeable utility room o d easi y be e sed as an o e o anyone wanting to work from home. The sitting room, meanwhile, invites relaxation, its bea ti ood oo ing and onte o a y woodburner providing a cosy space in which to settle down and relax for the evening.

French doors open out from here onto the patio, which also makes this the ideal space for entertaining. When you add to this a separate lounge/TV room, which would make an ideal cinema room, it’s easy to visualise how kids and adults alike could while away their days here.

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P RO P E RT Y

stai s the e a e a tota o e bed oo s and each is as exquisite as the last. Of particular note is the master, which boasts a well-appointed en-suite, while the remaining bedrooms are each of a good size, exuding the same charm and farmhouse charisma as the accommodation downstairs.

Heading outside and adjacent to the main house is a large stone barn. Currently used as a games area, with the necessary onsents this o d otentia y o e the accommodation. To the rear there is ample space for all manner of vehicles, whether you’re a classic car collector or in need of somewhere to maintain to your boat.

The land, as a whole, is nicely set out with a sweeping lawn to the front, dropping away from the house and providing wonderful views across the valley and the Roseland peninsula beyond. A stunning location on the south Cornwall coast, the ose and is an ed by the a ed sai ing waters of the Carrick Roads to the west, and myriad bays and beaches to the south, and Trencreek’s location here alone makes it a rarity on today’s Cornish market. In fact, when you consider that in the wake of the pandemic property in Cornwall has never sold so quickly, it seems unlikely that this charismatically Cornish and utterly beautiful farmhouse will remain available for long.

TRENCREEK FARMHOUSE OFFERS OVER: £1.65M ROHRS & ROWE 01872 306360 info@rohrsandrowe.co.uk

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P RO P E RT Y

COASTAL retreat An immaculately presented e bedroom home, occupying an ele ated position abo e the harbour of ort saac.

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his e e tiona e bed oo i to ian ho se is t y a e a ab e oasta et eat. ot on y does it sit o e oo ing the ha bo o o t saa and en oy a ea hing ie s o the s o nding oast and o nt yside inside the a o odation is at on e onte o a y o o tab e and in ossession o any o the ho e s o igina e iod eat es. ead a oss th ee oo s the g o nd oo is ho e to an o en an it hen and dining oo as e as a a ge in iting i ing oo ith a go geo s e a e at its hea t. stai s to the st oo and yo nd a se a ate sitting oo s t o o the bed oo s in ding the gene o s aste ith its a ge en s ite bath oo . he e aining th ee bed oo s an be o nd on the se ond oo ea h se ed by a e a ointed a i y bath oo . ene tting o o oad a ing and e ani ed ont and ea ga dens ith e e ated te a es that a e st e e t o a es o dining ente taining and si y e a ing in the s n oon eet is ent y

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P RO P E RT Y

sed as a s ess ho iday et. his is o o se in a t d e to its s e b o ation ade a o s by the ishe an s iends and o a sho oc artin the intessentia y o nish shing i age o o t saa is high y o eted a ong those oo ing to ho iday in no th o n a and e a y so ght afte by os e ti e b ye s ho ing to t ade in thei b sy i esty es nea the ity o one by the oast. he ide no th o n a a ea is ho e to a ea th o inde endent and e eb ity o ned esta ants ith othe o a o ations nea by in ding adsto and o o iding oodies ith an e isite taste o the egion. he e a e a so a n be o nationa y eno ned go o ses and o those ho en oy essing abo t on the ate no th o n a boasts so e o the nest sai ing ate s in the a y s ited to so a ho iday o e ty as o thei d ea o e a et ith ohn oon eet ea y needs be ya e iated.

ebody oo ing o anybody in sea h e ho e on the ay a tne s ie ing in e son to

MOONFLEET O.I.E.O £1.575M JOHN BRAY & PARTNERS 01208 862801 sales@johnbrayllp.co.uk www.johnbraysales.co.uk

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I N SPI R AT I O N

Looking

BACK As Cornwall’s property market continues to experience incredible buoyancy, we take a look at a selection of homes recently sold by Philip Martin.

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he following properties, sold recently by the estate agents at Philip Martin, are testament to the fact that as a lifestyle destination, Cornwall has never been in higher demand.

As buyers seek more room at home in the wake of the pandemic, homes like Edenville in Chacewater have been more highly coveted than ever. A large detached house with four acres of land and a range of outbuildings, Edenville came to market with a guide price of £795,000.

Incredibly private and secluded, there are few holdings of this type and size, and even fewer so close to Cornwall’s cathedral city. There are a total of six bedrooms, including a master ensuite, and an abundance of character features throughout give the home a real ‘house in the country’ feel. Unsurprisingly, it didn’t take long for Edenville to be snapped up.

Lower Trelassick House in Ladock, near Truro, was also bought up quickly. A classic Georgian home with paned sash windows, built from local stone, Lower Trelassick has been very well maintained and updated over the years.

That said, it’s also the perfect opportunity (or, at least, it was) for a discerning buyer looking for a home on which they can put their own personal stamp. Priced at £550,000, with four bedrooms and generously sized living spaces, this is just the kind of Cornish refurbishment project that the o do ns o the ast yea ha e eft any o us dreaming of.

Also located in Ladock is Nansawsan Cottage, a handsome and detached period village home. With four bedrooms, character features throughout, plus gorgeous private gardens and a one-acre paddock, whilst the accommodation does require modernisation, Nansawsan Cottage certainly has ‘dream home’ potential, and with a guide price of £495,000, this potential is well within reach.

Last, but by no means least, is Trewince Barn.

A detached barn conversion in a quiet rural setting, this home, for many, will epitomise the ‘house in the country’ idyll. With large rooms, each as characterful as the last, and with stand-out features including the old ‘roundhouse’ – now a fabulous kitchendining room with an Aga stove and exposed wooden trusses in the ceiling – Trewince Barn is as much about accommodation as it is location. Tucked away at the end of a long ane ba ing onto e ds and ith a ea hing countryside views, this property has a generous garden with an array of shrubs, plants and trees. An outbuilding provides a useful workshop/store, but also has the potential for conversion into an annexe or holiday let, subject to consent. With four bedrooms and spacious living accommodation (including a study), at just £585,000, Trewince Barn, as you might expect, did not remain available for long. philip-martin.co.uk

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TAKE THE

PROPERTY SURVEY

Cornwall has experienced a massively vibrant and active property market over the last year. With remote working on the rise, and with the G7 Summit announced in St Ives later this year, it’s really no wonder that more people than ever are seeing the benefits of a life here in Cornwall!

With that in mind, we want to ensure that our content is as relevant as it can possibly be to you, our loyal readers. Whether you’re looking to buy, sell, or develop your existing property, we would love to hear from you to ensure that Cornwall Living is providing you with everything you need to inspire you, your property, and your pursuit of the Ultimate Lifestyle By The Sea. SPONSORED BY:

As an added bonus, and to say thank you, everyone who completes the Cornwall Living Property Survey will be entered into a draw to win a copy of the beautiful DRIFT Annual!

To take the survey, visit www.cornwall-living.com/property-survey

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Different

by DESIGN WO R D S B Y DA N WA R D E N

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I N SPI R AT I O N

Acorn Property Group’s Stuart Brereton talks property development, including community, sustainability, and of course, design.

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o n o e ty o st sta ted as a tea o th ee esidentia de e o e s on e ting and e bishing ho ses and othe b i dings in no th ondon. in e then it has e anded a oss the so th est to isto a di and ete and o o se he e in o n a . t a t e eton is the egiona anaging i e to and and i e to o A o n e the o nish a o the b siness. ot ong afte its in e tion t a t e ains ho A o n began o ing in the ondon ity inges e en e ho edit h and the o thban hi h he says is he e the o any ea y sta ted to g o and gain an a etite o bes o e sites and i ed se s he es. e de e o ed so e onde sites on the o thban and s bse ent y o ened an o e the e and sin e ha e de e o ed o e than sites bet een est inste idge and o e idge a o hi h a e bes o e and ange o bea ti b i a eho ses to ode n i ed se and o e s he es. o ho did t a t s o e e o e and e ent a y ead hi to a i e by the sea As e e dis o e ed the A o n o e ty o o t o io is nothing sho t o i essi e and as e en be o e the e ansion to o n a . t a t began at A o n in based

o igina y in the no th ondon o e. t as a e y e iting o any to be a t o as it e anded he e ea s. as o t nate eno gh to be anaging o st a isitions in o n a hi h i y ed to s o ening an o e in e ay and o e ti e too on the anage ent o the egion and e ent a y ade the o e do n. a ing an o e in the hy t a t e ains a o ed A o n to e o e the ho e egion in ding e on and he e ea s that it asn t ong be o e the o any be a e its eading esidentia de e o e . e o nd a ot o hote s in i e o ations e e st gg ing nan ia y and needed an e it st ategy e ea s t a t. e the yea s e ha e o ed ith any hote ie s to ens e they get a i a e o thei assets and ith e e ien e de e o ing in st nning o ations o t es to a o be A o n has been ab e to ta e these sites and t ans o the into onte o a y ne de e o ents ith y iad ses. o hat sets A o n o e ty o a a t hat is the d i ing o e o the o any i e ent by esign is o ethos says t a t. his si e o nding in i e he e ains has e o ed o the o any s o e bes o e a oa h to site design and is at the hea t o o design o ess.

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A T H E

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N O F

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L U X U RY

L I F E S T Y L E

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C O R N W A L L

A4 HARDBACK COFFEE TABLE BOOK OF M O R E T H A N 2 0 0 PAG E S, H I G H L I G H T I N G THE BEST OF DRIFT OVER THE LAST YEAR. Taking you on a discerning tour of our beautiful county, this spellbinding coffee table book delivers you the pinnacle of luxury lifestyle in Cornwall.

From enigmatic archipelagos to inspirational art and iconic landmarks, through to fine cuisine and inspiring individuals, the DRIFT Annual 2020 not only features stunning photography but is also full of information on what to do, where to eat and where to stay in one of the UK’s most amazing places.

BU Y

George Stephens

gstee.co.uk

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Creating the perfect coffee table companion for anyone that loves Corwall, the DRIFT Annual is now available to purchase on: www.drift-cornwall.co.uk/drift-annual Buy today and get a 10% discount on a subscription to DRIFT journal

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I N SPI R AT I O N

Indeed, each and every one of Acorn Property Group’s projects are bespoke; the size, number and design of the homes in each development are tailored to suit each particular site and community, and perhaps more important is that, above all else, the team prioritises creativity and sustainability, ensuring the end-user – the home owner – gets the very best from their modern residence.

I’m interested to know, what’s most important to Acorn Property Group as a property developer? Is it location? Interiors?

Sustainability? Perhaps all of the above?

“We believe a focus on sustainability and wellbeing should be at the absolute forefront of everything we do,” says Stuart. “Our ‘Acorn Green’ initiative represents our commitment to the implementation of the best possible design and technologies to further drive down the carbon footprint of our homes, moving towards long-term sustainable housing in communities.” In terms of location, Stuart tells me that “the south west is the area that we see as the most positive for housing opportunities”, something he attributes to positive population growth, great employment opportunities and improvements in transportation. As he puts it: “Demand far outweighs supply!”

“All in all, our in-house team includes architects, interior designers, town planners, surveyors and construction managers who can be trusted to make the most of every opportunity. Together with our brand, sales and marketing teams, we specialise in creating and delivering the best scheme for every individual site and community.”

the way we live our lives. As Stuart says: “The way in which we live is constantly changing,” and Acorn’s innovative approach ensures that each new development responds to these lifestyle needs in a proactive way. e ta e hat e a a ab i st a oa h Stuart expands. Starting by maximising the performance of what Stuart calls “the building envelope”, Acorn then look at ways to further improve the building’s sustainability.

In fact, Stuart tells me that many of their schemes involve re-using existing buildings, and the environmental upshots of repairing, refurbishing and saving buildings from demolitions are huge, minimising disruption to the local community, reducing pollution, and ensuring the best use of natural resources.

These last few points are critical. Right now, Cornwall’s property market is extremely buoyant, and so there is increasing demand from the kinds of homes that companies like A o n o e ty o an o e os e ti e buyers. Which is obviously great, but as developers continue to cater to this rising demand, those who live here need the kind of reassurances that Acorn Property Group an o e that it a ays a es the e a e of community, and the importance of sustainability, at the top of its list of priorities.

So what’s the process, and is it one that’s taken long to perfect? “Each development we design and build is looked at on its own merits,” Stuart explains. “There is no standard layout or design, therefore as technology evolves, so do our homes.” This is an important point, and in fact, the rapid evolution of technology, in many ways, is making for rapid changes in

RIGHT Modern homes, dream location, at The Liner near Falmouth

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A B OV E The Courtyard at Duporth

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I N SPI R AT I O N

ti ate y tho gh o n a stands to bene t greatly from the kind of inward investment that homes such as those from Acorn can entice. I think we can all agree that Cornwall has got to be one of the most desirable areas of the UK, and in fact, trading a home near the city for a retirement in Cornwall has been a popular choice for time immemorial. But in the wake of the Coronavirus pandemic, many who are still at working age have started to ea ise the bene ts that a i e in o n a has to o e and hen yo add that to an in ease in the number of people working from home ho i ontin e to do so e en afte things return to normal – this opens up a world of options for those who were previously tied to the city for work.

There is also a marked increase in the number of people buying a holiday let here in the Duchy. “The pandemic has limited international travel and therefore many people are opting for a staycation instead,” says Stuart. In fact, he continues: “It’s reported that more than 77% of British people aspire to own a UK holiday home, with Cornwall as the most popular destination of choice. We’re nding that in esting in a se ond ho e ith the added potential of income via holiday letting, is a more attractive opportunity than e e . he bene t as t a t ts it is a boost to the local economy, particularly “when owners holiday let during peak seasons, and use themselves during the quieter months, providing a much longer tourism season for local businesses.”

And it isn’t only the tourism industry that Acorn Property Group is proud to support.

Community is at the very heart of what the company does, and as Stuart says: “We strive to t the needs o o o nities st whether that’s creating jobs in local areas, or creating homes that are accessible for a range of buyers,” from those just getting on the ladder and growing families, to down-sizers or investors. “Where possible we also create jobs

for local people by contracting work to local trades and by sourcing local materials. This,” says Stuart, “is great for the local economy and also from an environmental perspective, to reduce travel times for materials. We often se o nish stone in o o e ts it s a distinctive local material and works well with modern architecture.” It is also, he explains, “a great material to keep the ‘local’ connection with our contemporary designs.”

As Cornish property continues to be coveted from buyers across the UK, and as demand increases for contemporary new homes in some of the county’s most desirable locations, it’s reassuring to know that Acorn Property Group is here, championing the fundamental Cornish values of community and sustainability – values that have perhaps never been closer to our hearts. acornpropertygroup.org

A B OV E Treglos House, Constantine Bay

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B I J O U X 1.

2.

3.

Jewellery of

DISTINCTION Meeting, and surpassing, the expectations of those who alue the ner things in life.

I 4.

t o d be a bes o e ie e o ne e e e y eated to yo s e i ations by i hae ie s in ho se tea o designe s stone e e ts and go ds iths o an ite o one o the o d s ost estigio s e e e y b ands. hate e it is yo e oo ing o he e a e st a e e a es o the go geo s ne e e e y a ai ab e th o gh i hae ie s. michaelspiers.co.uk Prices may vary according to model and size.

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B I J O U X

5.

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7.

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MICHAEL SPIERS COLOURS COLLECTION EMERALD & DIAMOND 18CT YELLOW GOLD THREE STONE RING -

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G U C C I G G M A R M O N T S I LV E R BRACELET - £320

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GUCCI MARMONT GG FLOWER S I LV E R E A R R I N G S - £ 2 3 0

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MICHAEL SPIERS ETERNITY COLLECTION 18CT YELLOW GOLD BRILLIANT CUT EMERALD & DIAMOND ETERNITY RING -

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Going

COCONUTS WORDS BY LOWENNA MERRITT

Cecily’s Cornish plant-based ice cream o ers a creamy dairy free alternati e that’s kind to the planet.

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D I A LO G U E

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ecily’s ice cream was born simply to satisfy a personal craving.

Commuting from Brighton to London daily, brand founder Cecily Mills switched to a plant-based diet for an energy boost but missed the joys of a creamy t b o i e ea . he de ided to aft he own ice cream substitute, made from coconut milk and coconut sugar. From there, her new business idea was born. Originally named Coconuts Naturally, then Coconuts Organic, the pioneering natural vegan ice cream has blossomed to become a highly regarded taste sensation nationwide. Now rebranding as Cecily’s, the team are homing in on their Cornish roots, and continue to provide a sustainable, accessible and tasty alternative to dairy ice cream.

Afte e e i enting in he it hen and afting a ea y e i a o dai y i e ea she then launched, pitching her ice cream to he st sto e s A hie o n s in o and Genki Café in St Agnes who still sell her ice cream now. “I cringe now,” Cecily laughs.

“The ice cream must’ve been horrible, but it’s so amazing that they took it. It was probably the hardest sales call I’ve ever done.” From then on, Cecily pursued her aim of having her ice cream available in freezers across Britain. d had y st da ghte hen e a n hed so she was about two months old, and it was basi a y st e o the st yea . then hi ed a small team to help out, which has gone up and down over the years. We are now only a team of three, so we are super small but that’s all we need.”

Cecily speaks to me from her family home in the Lizard, where she is spending lockdown.

Cornwall is where Cecily desired to be as she made her daily commutes to and from London, but she needed her own business idea in order to secure a life in the south west. Her own plant-based diet spurred on the idea to create organic, plant-based food options, and the vision grew from there. Her brand was born at a time where the plant-based market was only a fraction of what it is now: “It was when coconut water and coconut yoghurt were st be o ing o a . he e as de nite y a gap in the market.” Cecily explains how her desire to start her own business aligned with this emerging space in the food industry for organic, plant-based alternatives. “I visited the natural and organic trade show in London, the health food industry’s main trade show in the UK. I thought, this is really cool, and I o d de nite y see yse being a a t o this industry. And then in the end I was like, I’ve just got to do it.”

Cecily’s business is a part of the movement paving the way for a more sustainable approach to the way we consume food. Cecily e e ts on the ea y days o he od e and how the approach to a vegan diet has changed hugely in the last few years. “The st ot o sto e s e e eo e ho e e into a plant-based diet, but even then, it still took a bit of explaining… an ice cream made without milk, it was still a bit of an odd thing.

Nowadays, it’s just completely normal, which is brilliant, to the point where a plant-based diet is being promoted not just by David Attenborough, but by the UN as one of the best ways we can reduce our greenhouse gas emissions. It’s come along massively in the ast e yea s. oing dai y ee ith a tasty product or tasty alternative is a really ni e ay e an sta t a ing a di e en e.

This indeed was the unique selling point of he od t de i io s o gani and o ing y made ice cream, which matched the dairy version in taste, accessibility and price.

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As the scope of the business grew, Cecily set her sights on investment, applying for Dragon’s Den. “At the time I was in Cornwall with a baby,” Cecily explains. “I didn’t feel that I was in that investor network, it felt ea y di t. o a ied o Dragon’s Den it ind o e t i e the easiest o tion hi h sounds odd but it sort of was.” Cecily’s, then na ed o on ts gani e ei ed t o o e s from investors, but Cecily eventually turned the investment down, requiring more funding o he b siness to ea y ta e o . nstead she successfully crowd-funded investments and the i e ea b and has ta en o o the e.

The most important thing for Cecily’s has always been matching dairy ice cream products to create a viable competition. This

not only means that the ice cream must be as a o dab e and a essib e as dai y o tions but that it also must go above and beyond in capturing the taste and texture which ice cream lovers crave. I ask Cecily about the process of achieving this creamy texture hi h is so s e i to i e ea . hat s the real art of dairy free ice cream making, anyone can make something that tastes kind of good because you just put a bit of sugar in it and something creamy like oat milk or coconut i . t the di ty is getting the o th feel of dairy ice cream,” she says. “Dairy ice cream is creamy and thick, and that’s what we’ve managed to replicate in our ice cream, which is so unusual. That’s why we’ve got so many great taste awards and it’s why people over and above comment on the creaminess

A B OV E he ne b anding e e ts the product’s Cornish heritage

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A B OV E Enjoying family time on the beach

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OPPOSITE Taste is paramount when it comes to Cecily’s

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D I A LO G U E

and the texture, and it being such a wonderful surprise.” Cecily’s comes in a variety of mouthate ing a o s in ding int ho hi Double Caramel and Choc Orange Swirl, and more options are always being developed.

“The problem is that I have too many ideas for a o s ant to do the a at on e e i y laughs. To tempt people over to the world of plant based, sustainable food, it must satisfy in taste and quality, and this was one of the hurdles the brand has had to jump in order to solidify its success.

This last year of lockdowns has provided a e ti e o e e tion and o e i y s it was the perfect time to work on the rebrand.

Cecily explains how renaming the brand from Coconuts Organic to her own name gives a more personal feel to the product. “We thought, let’s make this more about where we come from, more about our heritage, and it just felt by putting my name to it and getting the i st ation done o the i s and the beach, it helps us anchor our brand down in Cornwall, which we are really proud of. It’s a big part of the identity of our brand.” This

upcoming year is an exciting one for Cecily’s, and their rebranded launch comes with a few other surprises, too. “We are in a really good place now,” Cecily details. “We’ve got so any e iting hanges o ing this yea ne stockists, a new website, a subscription box a n hing and ne a o s o ing o t that are going to blow your mind.”

The most striking thing about the brand is its ambition to encourage sustainability nationwide. “I want everywhere that sells ice cream to be selling Cecily’s ice cream,” Cecily says. “We need to have these dairy free options available easily if we are going to start reducing greenhouse gas emissions and the toll of CO2 on our planet. So, I see my job as getting it out there in the mainstream at a good price so it can be easy for people.” And really, what better way to save the planet than with a delicious tub of ice cream? Cecily’s merging of maximum taste with minimum environmental impact is part of a food movement which hopefully will continue to grow in the coming years. coconutsorganic.com

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Sustainable

INSULATION

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SU STA I N

Making a sustainable wetsuit choice protects both the wearer and the environment.

T

polychloroprene – a mixture of carbon black, neoprene chips and other key ingredients eate the a neo ene sheets. hese a e exposed to high pressure and heat to create ‘foamed rubber buns’ which are then sliced to thi ness and a inated.

o th e ent based in Helston and makers of gear for underwater adventures, continually st i e to nd the best materials and processes to create products that are better for the environment, whilst maintaining thei e o an e. aditiona y neo ene is used for thermal insulation in the water as it creates an impermeable barrier, heating a thin layer of water trapped between your s in and the s it. t s ade o a oa ed synthetic rubber compound, called polymer

With sustainability in mind, fourth element uses neoprene chips from limestone neoprene, rather than traditional neoprene and recycled scrap rubber tyres to create an ‘eco carbon black’ with estimates that CO2 emissions are cut by 72% as a result of these o bined a te nati es.

So, what impact does this have on the wearer other than sustainability? Well, there is the additional bene t o i estone neoprene, in that the actual material produced is o a highe a ity. e to the high i o cell structure of limestone neoprene, there a e o e b bb es inside the bbe . his means better insulation, better stretch and increased durability, which ultimately means the suits need to be produced at a o e ate.

he rise in wild swimming, freediving and water sports in general means it’s likely it won’t be just a Cornish seal you will see bobbing around in the water on your next i a . he hea th bene ts o o d ate immersion and being in the sea are expounded a oss so ia edia hanne s dai y. o the hardened Cornish surfers and divers who have been donning a wetsuit and jumping into the ocean for decades, to the new breed of ocean adventures, there is now a movement towards a more sustainable product o ee ing a .

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A B OV E Make your wetsuit choice a sustainable one

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SU STA I N

o th e ent s ne a e it o the OceanPositive range, goes one step the . ade o e e an e ti ed t a e nat a bbe made in the USA, the plants are grown with natural irrigation systems and the materials are processed with recycled ate . en the aste ant ate ia afte the rubber extraction process is used as bio ass e o e e t i ity gene ation. e is s stainab y g o n and ha ested helping protect the social and economic e being o o est de endent o nities.

Alongside this, the lining fabrics are created o o ean bo nd asti bott es e y ed and s n into a soft o yeste ya n. ate based glues are used to bond the foam to the ab i s and ints a e e bossed ith ate based inks to ensure every care has been taken to minimise the environmental impact o the od t. his begs the estion ith s h e e ent e o edentia s hy a en t all of fourth element’s wetsuits made from e ne o the ain obsta es is i e e is o a ab y h o e e ensi e to manufacture than limestone neoprene es ting in a highe i ed od t. he importance of accessibility to the sport of diving and other water pursuits his high on o th e e ent s agenda hen e the o e ing o eg a neo ene as e .

o those oo ing o ne t a b oyan y o th e e ent s he o ine ets its a en t ade o bbe at a . he a e is a e y ed ny on that egene ates ghost shing nets and othe aste so reducing pollution in the oceans and waste in and . he is a inated to a ee e ba ing ade o a o bination o polyester and elastane, producing a suit with the equivalent warmth of 2mm neoprene in warmer waters and one ideal for those who s e o neo ene a e gies. he he o ine ange is a so a hine washable, dries within an hour or two of immersion and has an incredibly small a si e.

So, whatever ocean adventure you’re looking to undertake this year, it’s well worth looking into the options available and making a more positive choice for yourself and the en i on ent. fourthelement.com

he

A B OV E ean ositi e ets it g o n not ade

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QU E N C H

Capturing Cornwall

in a BOTTLE WORDS BY LOWENNA MERRITT

The artisan spirits of Rosemullion Distillery are produced organically, by hand and with love.

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et in the rural Cornish countryside near the sparkling Helford river, Rosemullion Distillery keeps its production small to guarantee the best quality and care. Back in 2018, husband and wife Andy and Liz Bradbury began to combine their 45-plus years of experience in industrial chemistry with their genuine passion for bea ti a o s in o de to eate hat is now their multi-award-winning collection of artisan British spirits. From fruity and o a gin to i h ho o atey thei ange is hand afted and o gani a y a o ed to produce the most luxurious of Cornish spirits.

At Rosemullion Distillery, everything is done from scratch. They are one of very few distilleries in the area to completely create the base spirit themselves, using Cornish rainwater

and molasses, and this sets the tone for the authenticity of their products. This allows them to have complete control of the taste and a ity o thei s i its hi h a e then a o ed with organic botanicals and a touch of Cornish sunshine. Produced in small batches of just bott es at a ti e a s i its a e hand afted in a bespoke hand-built copper still, and this maintains Rosemullion’s reputation as a true artisan distillery. Based on traditional recipes and a o ed ith nat a o a ing edients each product is carefully tried and tested to ens e it is o the t ost a ity and a o . ndeed a assion o the aft is hat gi es Rosemullion’s products their sparkle. “Distilling and e enting a e ea y e y s ienti procedures. But it’s only when you mix this with genuine emotional investment that you end up with something special,” says Liz.

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in and st be a o ed a e y o the taste to harmonise with the natural essence of the spirit. Therefore, at Rosemullion they always take humble, organic ingredients and gently infuse them throughout the production process. As Liz says, they have mastered a s a o e tion o a o s hi h o perfectly. “We’ve now ended up with a family of high-quality spirits which we are extremely proud of, and we continue to push ourselves to eate a a ing a o s. he sta o thei gin collection is the Seafarer’s Gin – it attempts to capture the essence of Cornwall in a bottle, and with foraged ingredients from the Cornish coastline, this drink is reminiscent of salty sea spray and fresh coastal air. The gin is primarily a o ed ith o a y so ed sa hi e and three types of Cornish seaweed, and has notes of a dozen carefully selected botanicals, including juniper, orange, orris, angelica root, assia e on and i o i e. he na od t is a peppery gin, and its strong stormy sea

a o s o best se ed as a t o a si e G&T – paired with premium Indian tonic water and a slice of lemon. ose ions o ing y afted gin se e tion celebrates the seasons. For a lighter, fresher taste, they produce an award-winning Summer Gin, made traditionally with juniper, citrus and summer fruits including redcurrant, raspberry, blackberry, blackcurrant and hints of mint. Receiving Gold in the SIP awards in 2019 and 2020, this drink is the perfect accompaniment to a sunny evening. For later in the year, the autumn fruit-infused Harvest in has a st ong a ing a o and as a so awarded Gold in the ‘Flavoured/Infused Gin’ atego y. And o a assi ode n a o that can be enjoyed all year round, the bold Dry Gin is a harmonious blend of juniper, botanicals and citrus fruits, satisfying any gin lovers palate. Receiving awards from the likes of the London Spirits Awards, San Francisco World

A B OV E Enjoying a glass of Spiced Rum

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QU E N C H

Spirits Competition and the US Spirit ratings, the careful nurturing of their products from od tion to sa es has e ident y aid o .

Their rum collection has achieved equal world success thanks to its oak-aged, smooth and hearty taste. The 2020 World Rum awards granted Gold to both the Spiced Rum and Gold Rum, both of which exemplify what an organic rum should be. Delighted judges commented on the Gold Rum’s tones of “tropical pineapple, mango and slightly overripe tropical fruit” and ight o a notes and a o e y it s e on and lime aroma.” On the Spiced Rum, the judges equally commended the “nose of heavy citrus zest and oils, cloves, ginger, and subtle spice”, describing the drink as a “complex start on the palate, with an orange chocolate nish do inant. a ing s i y inte esting and balanced.” For the ultimate indulgence,

their Chocolate Rum is carefully aged with chocolate, raspberry and mango, creating the perfect warming spirit to go with a glass of Coca-Cola. Proud owners of a small but much loved and highly commended family of spirits, ose ion isti e y has the on den e and the knowledge needed to master the art of spirit creation. ith a assion o a o and an ab ndan e of expertise, Rosemullion Distillery are eint od ing aft o esses to gin and production in a way that causes the spirits to resonate with their organic roots. Taking inspiration from the Cornish scenery and seasons, their artisan collection of delicate gins and warming rums continues to grow and evolve. rosemulliondistillery.com

A B OV E Summer Gin, the perfect tipple for a warm day

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A moving

EXPERIENCE WO R D S B Y H A N N A H TA P P I N G

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F O C U S

Selling your home can be a huge life transition, but using a professional remo al rm can help to negate the uncertainty and upheaval.

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ritannia Lanes of Cornwall, as it was originally named, has been moving Cornish and UK homes since 1974.

Founded by Mike and Sylvia Lane, this is a true family business. The Cornwall branch is headed up by their son, Managaing Director, Mark with subsequent, family run depots in Devon and Somerset. Mark’s daughter Sarah and her brother Matt are now the third generation of Lanes to be working in the Cornwall branch. Matt takes care of all of the operational side of the business while Sarah’s o e en o asses the o e management, HR and recruitment, and she was on-hand to explain to me how the collaboration with Britannia works to bene t thei sto e s.

The company became the Britannia member for Cornwall and Plymouth in 1986. “It works like a cooperative,” says Sarah. “Britannia is the national part of a group of which we are members, which includes medium-sized, family

owned and family run removal companies, just like ours, all over the country. The collaboration with Britannia gains us access to our own shipping division in Redhill and a network of corporate clients as well. It means that we’ve got access to additional support and assistance across the UK from other Britannia members. So, for example, if we were delivering to someone in Braintree in Essex and had problems with access and couldn’t get our vehicle in we would be able to contact the local team for assistance.” It’s clear that this association and network of support gives Britannia Lanes’ customers peace of mind, especially on out of county moves.

With the announcement of temporarily reduced rates on Stamp Duty Land Tax (SDLT) during the pandemic, the domestic housing market has been buoyant to say the east. he no on e e t is that e o a s ha e been b sie than e e b t it s not

o

A B OV E eft to ight att a ah and Mark Lane

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a been ain sai ing as a ah e o nds “The British Association of Removers, our governing body, called a halt to all removals on March 23rd. Luckily, we were allowed to complete any moves already in progress, but for everyone else it was a case of cancellation and refund.” Uncertain times followed for everyone, the company downed tools, parked the eet o ehi es and aited o the ne t announcement. Fortunately, removals were permitted again from May and since then, demand has been huge, particularly for those looking to relocate to Cornwall.

Sarah tells me that they have noticed a huge demand for removals to Cornwall, in particular from those who are able to work remotely. Sarah and the team have undertaken a number of moves from London and the south east to popular areas such as Mevagissey and the Roseland, and the team have never been busier. This is testament to the bespoke service they o e . As a ah says o t o o es a e ever the same. One day we might be moving a standard three-bedroom house and the next we could be doing something more specialist.

We have recently moved antique furniture into storage for the owners of a stately home while renovations are undertaken, while at the same time planning for some priceless musical instruments to be moved from a music room in Marazion.”

sellers are keen to exchange in the current climate even if they don’t have an immediate property to move to.”

With this in mind, Sarah was able to share with me the exciting news that they are shortly to launch a state of the art, contactless, satellite self-storage facility in south Cornwall that will be the st o its ind in the hy. he idea is that you can just turn up and choose the size of room you require. You will then complete your contract digitally on a machine that will then give you an access code into the facility. he an is that this i st be the st o many of these across Cornwall. It’s important for us as a company, and for our customers, that we are agile and move with the times.

We’re used to having peaks and troughs as our business obviously follows the sometimesvolatile housing market. Our satellite storage will help manage this, both in terms of our business and our customer’s needs.” britannialanes.co.uk

Each move is planned, depending on size, location and type, with a surveyor mapping out a bespoke plan for each. “It’s like a big jigsaw,” says Sarah, “and it’s vital that every ie e ts into a e. hat ight ean tting a client’s furniture into storage if there is a timegap between buying and selling. We have our own, on-site storage facilities which, actually, ha e ne e been b sie as e a e nding that

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L E F T & A B OV E Mevagissey and Marazion are both proving popular Cornish destinations for relocations

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C O M M E N T

Eventide

BY MELISSA THORPE

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paceport Cornwall began in 2014, when the UK Space Agency shortlisted Cornwall Airport Newquay as a potential launch location for satellites.

Whilst the UK builds a large majority of the world’s small satellites, we currently ship them all overseas to launch, costing UK business time and money, and costing the environment with all that shipping.

By enhancing our existing airport, and working with partners at Virgin Orbit and Goonhilly Earth Station, Spaceport Cornwall will launch from the UK, for the st ti e e e in ea y 2022. Cornwall is going to space. The next chapter in our pioneering heritage is about to begin.

However, what excites our team most about space is what it can do for us on Earth. Every single day we use space in some way or another.

From getting money out of an ATM, to using satna to a oid t a to onito ing asti in o seas to otating o s o e e ient y s a e bene ts a o o dai y i es. ans a e increasingly hungry for more of this technology

and are demanding better access to it. This is where Spaceport comes in, providing better access to space to get these technologies where they need to be.

While Cornwall launching to space is incredibly exciting, the real value of this Spaceport is inspiring the next generation into STEM, raising aspirations in our communities, and creating high-value economic opportunities in a pioneering industry.

But we, as a team, will on y be satis ed i e ea ise these bene ts by launching responsibly and sustainably.

Spaceport Cornwall will be the st a e o t to ha e a y t ans a ent Carbon Impact Report, a Sustainability Action Plan and Ethical Framework. We want to lead, globally, in responsible launch, and challenge other Spaceports to do the same. We want to ensure Cornwall is proud of its activities on Earth and in Space.

Melissa Thorpe is Interim Head of Spaceport Cornwall. spaceportcornwall.com

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