Cornwall Living's Recipe Book by Engine House Media

A TASTE OF THE U ULTIMATE FOOD AND DRINK DESTINATION T

Issue 1 | 2016 | £2.00

Issue 1

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

CORNISH

CUISINE

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

The ﬁnest produce from farm to fork

l l a w n Cor

18 l l a w n r Co Delicious recipes from the top chefs

Inside

EATING OUT HOME BAKING

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main

dessert

COCKTAILS FOODIE NEWS 02/12/2015 19:49

CARBIS BAY HOTEL, SPA & ESTATE

LUXURY HOTEL & SPA

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LARGE HOTEL OF THE YEAR

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Carbis Bay Hotel, Spa & Estate, Carbis Bay, St Ives, Cornwall, TR26 2NP 01736 795311 info@carbisbayhotel.co.uk www.carbisbayhotel.co.uk

SILVER

VENUE & BUSINESS

TOURISM

30/11/2015 16:02

foodie Editor

Mandy Milano

mandy.milano@enginehousemedia.co.uk Telephone: 01326 574842

From the

Editorial Manager

Editor

Felix Rowe

felix.rowe@enginehousemedia.co.uk Telephone: 01326 574842

Design

Steve Mathews

Welcome to the ﬁrst Cornwall Living’s Foodie Recipe Book. It seemed a natural progression to launch a recipe book. We have so many exciting chefs and producers in Cornwall, we have tried to include a wide selection from some of our favourites. And it’s a pleasure to welcome back Matt Burrell from Pavilion Boatshed and Pavilion Ice in Perranporth as Guest Editor. Each recipe is from a different chef so terminology may vary, but its all part of the charm of a collection of recipes!

steve.mathews@enginehousemedia.co.uk Telephone: 01326 574842

Design

Chloe Searle

chloe.searle@enginehousemedia.co.uk Telephone: 01326 574842

Publishing Assistant

Jamie Osborne

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Assistant Publisher

Joanne Stinton

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Media Contact

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Credit Control

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For the followers of the Great British Bake Off, we have bread and cake recipes to try: with Baker Tom’s potato garlic and rosemary bread smelling and tasting wonderful. Or some delicious, sweet cranberry bread from Vicky’s Bread. And a gluten free coffee and walnut cake from the Twisted Currant Tea Room in Porthleven. As you’d expect there are plenty of ﬁsh recipes – from Parma ham wrapped monkﬁsh on risotto from Lusty Glaze, a gently spicy John Dory from Bruce at The Shore; to crab cakes from The Cracking Crab. For meat we have tender, slow-cooked beef cheeks from Gravy Boesti. Desserts include a chocolate torte to die for from Restormel Lodge, a melt in the mouth chocolate fondant from the Polurrian Bay Hotel, and a Cointreau saffron bread and butter pudding from the Falmouth Packet. And why not buy your meat and produce from Trevaskis Farm so that you know the provenance of all your ingredients? Or, even simpler, order all you need from the Cornish Food Box Company – try their gorgeous cod recipe – and have it all delivered to your door. But, if you don’t feel like cooking then we have a few ideas of great places to eat out too. So poor yourself a glass of red, grab a pen and paper, and make a list of the ingredients you’ll need… one day!

M andy

Group Director

Andy Forster

andy.forster@enginehousemedia.co.uk Telephone: 01326 574842 Mobile: 07711 160590 Cornwall Living is published by: ENGINE HOUSE MEDIA LTD Holbrook, The Moors, Porthleven, Cornwall TR13 9JX www.enginehousemedia.co.uk Engine House Media Ltd is a new multi-platform media business with a passion for everything Cornish. Visit www.enginehousemedia.co.uk to ﬁnd out more. Our mission is to create READ-WATCH-EXPERIENCE media opportunities marrying together consumers with the fabulous businesses across Cornwall. Our publishing and marketing teams are specialists in creating print and on-line communications, devised to achieve a range of marketing objectives. With over 20 years of marketing, brand management and magazine experience we develop effective communications that deliver your message in a credible and creative way. We operate across all media channels, including: print, online and video to deliver on our philosophy of...

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A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

C o rn w al l

READ – WATCH – EXPERIENCE

It’s our role to generate response for your business so, for more information please contact Andy Forster on 07711 160590 or email on andy@enginehousemedia.co.uk.

ISSN 2049-8462

© All rights reserved. Material may not be re-produced without the permission of Engine House Media Ltd. While Cornwall Living 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 advise viewing any property prior to purchasing or considerations over any ﬁnancial decisions. Engine 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 Engine House Media Ltd. It is suggested that further advice is taken over any actions resulting from reading any part of this magazine.

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Working in partnership with: A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

The ofﬁcial tourist board

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

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ON THE COVER

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

The ﬁnest produce, from farm to fork.

C o rn w al l C o rn w al l C o rn w al l

FOODIE CORNWALL | RECIPE BOOK 3 02/12/2015 20:05

4 FOODIE CORNWALL | RECIPE BOOK FRB FCM-ED-Penventon-Got to Go to-2.0.indd 4

02/12/2015 17:13

Got to go to...

THE PENVENTON PARK HOTEL

perience a fusion of fi ne food and casual dining in laid-back luxury in the newly refurbished Grill at the Penventon Park Hotel. As part of the extensive refurbishment of the whole hotel, this renowned Cornish restaurant has been transformed into a decadent, grill-style eatery. Classic decor styles juxtapose with modern surprises to create an opulent setting fi lled with alluring aromas. A feast for the both eyes and your taste buds; curious art collections adorn the walls and classic dishes such as chicken duchesse with truffle creamed potatoes stay true to traditional, Georgian roots, while leather and brass button back chairs, steampunk lamps and gourmet junk dishes including barbeque pulled pork topped mac ‘n’ cheese with jalapeño salsa, offer a modern contrast. If you’re a meat lover, experience the ultimate in charcoal fuelled-flavour from the grill section. Devour dishes with a delicious, caramelised barbeque taste all year round from the signature wood charcoal oven boasting cooking temperatures of 500°+.

PENVENTON PARK HOTEL Redruth TR15 1TE 01209 203000 enquiries@penventon.com www.penventon.co.uk Find out more online: www.cornwall-living.co.uk

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CONTENTS Issue 1 ~ 2016

Features 4

Fine food in laid back luxury

Gourmet gossip

The Penventon Park Hotel

The latest foodie news

Meet the guest editor

A perfect tipple

All the trimmings

Walk this way

A taste of the sublime

Boutique beachside beauty

Farm to fork

Pavilion Boatshed’s Matt Burrell

Johns Wines and Spirits

A warm welcome at Kernow Carveries

Zacry’s at Watergate Bay

Relax at Fowey Hall Hotel

The Beach Hotel at Bude

Wonderful produce at Trevaskis Farm

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Starters

17 (Bread) Potato, garlic and rosemary bread Baker Tom

20 Chicken liver parfait Pavilion Boatshed, Perranporth

21 Crab cakes

The Cracking Crab, Polzeath

Mains

28 John Dory, chana dal, coriander and mint The Shore, Penzance

23 Monkﬁsh tail wrapped in parma ham on a tomato and chorizo risotto Lusty Glaze Beach, Newquay

24 Braised beef cheeks Gravy Boesti, Truro

26 Cod acqua pazza Hotel Bristol, Newquay

27 Shallow poached Madeira seabass The Brasserie at HomeShed, Penryn

29 Roasted cod with winter cabbage, Italian style sausage, white beans and salsa verde The Globe, Fowey

30 Roasted Cornish cod and winter ratatouille with steamed greens

Cornish Food Box Company, Truro

Desserts

31 Chocolate fondant 31

Polurrian Bay Hotel, Mullion

32 Gluten free coffee and walnut cake Twisted Currant, Porthleven

33 Chocolate delice with coffee ice cream Senara, Truro and Penwith College

34 (Cocktail) Dark ‘n’ Soulful Johns Wines, St Ives

35 (Bread) Cranberry and hazelnut spice bread Vicky’s Bread, Helston

37 Cointreau saffron bread and butter pudding Falmouth Packet Inn, Rosudgeon

38 Chocolate torte

Best Western Restormel Lodge, Lostwithiel

39 Treacle Tart

The Llawnroc Hotel, Gorran Haven

FOODIE CORNWALL | RECIPE BOOK 7 FCRB Contents.indd 3

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TR E AT YOU R SEL F THIS CHR ISTM A S AT THE A LV ERTON… £15 PER PERSON £5 PER CHILD Available daily until December 31, 3:00 – 5:30pm

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Excludes Christmas Day and Boxing Day

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T. 0 1 8 7 2 2 7 6 6 3 3 S T A Y @ T H E A LV E R T O N . C O . U K T H E A LV E R T O N . C O . U K

01/12/2015 12:27

t e m r u p o i s G s o g Penzance’s top deli The Cornish Hen Deli in Penzance offers delicious handmade fare, created in-house by the team and a selection of other foodies. Here, you’ll find a whole host of tasty Cornish goodies, as well as the range of fabulous food from Italy and Spain. What began originally as a market stall, doing the rounds at the local farmers’ markets, quickly blossomed, eventually putting down roots in the heart of Penzance to become a very popular

delicatessen and café. Found on the corner of Market P lace, this wonderful deli-café has been receiving rave reviews since opening. Whether stocking the larder for Christmas, or simply looking for a delicious bite to eat, make this your first port of call in Penzance. Owner Sarah Shaw says: “We would love to help you, so please come in and take a look. We have everything from little, thoughtful gifts to hampers, Champagne and chocolates!”

THE CORNISH HEN DELI 27 Market Place, Penzance TR18 2JD thecornishhen

A Downright Delicious fish stew

Chocolicious

I Should Coco is an artisan chocolatier based in St Ives since 2009. “We’re a small enthusiastic team here, all working with a passion to bring you something new and totally different: chocolate, just the way you want it.” I Should Coco recently launched a new venture in personalised chocolate: ‘Chocograms’, now available online. Choose the type of chocolate, your preferred toppings (anything from rose petals to jelly beans), and have your message written in chocolate. The handmade ‘Chocogram’, using the finest Belgian chocolate made with 100% cocoa butter, is then gift boxed and posted to the delighted recipient. From around £12 to £15, it’s much more fun than a card, and tastes better too! I Should Coco also runs fun chocolate workshops, complete with fabulous views of the harbour and lighthouse from the window, bound to inspire your creations.

“One of my very favourite dishes of all time is a provencal fish stew”, says Downright Delicious Executive Chef, Richard Miles-Musgrave. “It works in every season, be it sitting wit h sand between your toes in the warm sun, or hunkered down in front of the fire wit h a large glass of red wine. It’s a perfect balance of delicate fish wit h a rich and hearty broth, bursting wit h Mediterranean flavours. Hake is great for this dish – caught in abundance around our Cornish coast almost all of the year. It’s incredibly sustainable and doesn’t break the bank, and this recipe uses every little bit of the fish!” Richard’s stew is an absolute flavour sensation; a hearty broth combining tasty vegetables, garlic and herbs, wit h rich tomato puree and a hint of saffron, to counterbalance the hake, served wit h whole new potatoes and grilled pepper. Mussels can also be added, if you wish, to add to the flavour and texture. Finally, serve wit h a large chunk of crusty bread and enjoy! DOWNRIGHT DELICIOUS Events Kitchen, Pendennis Castle, Castle Drive, Falmouth TR11 4LP 07850 123132 downrightdeliciouscornwall@gmail.com

I SHOULD COCO 07811 647738 www.ishouldcoco.co.uk

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foodie

BOLD vours f la

Guest Editor Matthew Burrell from Perranporth’s Pavilion Boatshed Restaurant tells us about his love of cooking. words by:

Mandy Milano

é ABOVE Matt outside the Pavillion Boatshed ì OPOSITE TOP n Matt and Maybel on Perranporth beach

ay back at the beginning of 2015, I went to meet the lovely Matt Burrell at his restaurant in Perranporth as he was to be our featured guest editor. His passion for cooking and flavours shone through the whole conversation. At one stage he was talking about our Cornwall Living Foodie magazine and how much he enjoyed its celebration of so many great chefs, producers and great places to eat in Cornwall, and the obvious next step was to publish a recipe book! What an excellent idea! So when we finally decided to put a recipe book together it seemed only right to go back to Matt and ask him to be the first guest editor of our very first recipe book! Matt explained. “Cornwall has become a real mecca for all things foodie over the last couple of years. I think we have some of the best chefs who in turn have access to some of the best ingredients and produce in the country. Whether it’s in your local pub, cafe or in a relaxed restaurant like mine, chefs are cooking up some amazing food; so with all the contacts that Foodie magazine has it seems a great idea to share some delicious recipes with your readers.”

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es Pain d’epic

er parfait Chicken liv

Venison

Background

Cornishman Matt Burrell is settled back in his home town after six years in Australia and a spell in Italy. His parents have owned surf shops, a snack bar and pub in Perranporth since he was a child. “All my school holidays and weekends were spent in and around Beach Road, and it’s where my ice cream shop ‘Pavillion Ice’ and The Pavilion Boatshed Restaurant

"Six years in Australia brought colour and different techniques and flavours to my cooking." now stand,” he says. “I guess retail and hospitality are in my blood; we even refer to this bit of town as home,” says Matt. It was his grandfather, a chef who often looked after the young Matt, who inﬂuenced his early ambition to go into cooking. “So when I left school I wanted to do catering at college, but my mum wasn’t sure it was the right thing for me. In fact thinking about it

my mum has played a huge part in my life!” he laughs. Matt started a Business Course at college. “But for probably the only time in my life she was wrong – it wasn’t right for me and I dropped out. I wanted to go to London to work in restaurants, but mum suggested I went travelling and how about Australia! After a short time in Sydney I thought she might have been wrong again – a lad from Perranporth in all the hustle and bustle of the city. I hated it!” So after another call home, he hopped on a ferry to Manly, a beautiful beach resort. “It was heaven! I quickly found work at The Bathers Pavilion. I worked front of house but the chef Serge Dansereau (Chef of the Year in 1990) took me under his wing and I started cooking. Then I decided to go to college, so enrolled on a three year Commercial Catering Course and continued to work at The Bathers.” It was the huge diversity in Sydney that had the biggest effect on Matt. He describes it as a “truly multi-racial city” which has a fantastic impact on the food. “As a Brit I was in the ‘International Class’ at College

and surrounded by talented classmates from India, China, Pakistan and lots of other places, all with their own diverse food culture. At the restaurant, Bangladeshi and Pakistani kitchen porters often cooked staff meals and I was constantly amazed at what they produced from some fairly cheap cuts, the ﬂavours they created and the herbs and spices they used. I found it utterly fascinating. And it’s had a major impact on the food I like to cook.”

Coming home

When some of his parents’ shops came up for lease, Matt’s Australian adventure came to a natural end. “After six years in Australia, it was time to come home. I really wanted my own restaurant to bring what I had learnt in Australia back to Cornwall – well, back to Perranporth to be precise. The restaurant used to be a surf shop and next-door is my luxury homemade ice-cream parlour.” As ever the perfectionist with his dishes, Matt went to the University of Gelato in Italy to learn how to blend and balance the ﬂavours for a real gelato before he started making ice-cream in Pavilion Ice in April

FOODIE CORNWALL | RECIPE BOOK 11 FRB FCM-ED-Matt Burrel guest eds-4.00.indd 3

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foodie m Fig ice crea

12 FOODIE CORNWALL | RECIPE BOOK FRB FCM-ED-Matt Burrel guest eds-4.00.indd 4

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sters Tempura oy

2012; and now sells his home made gelatos in two and five litre tubs – perfect for entertaining at any time. He transformed the old surf shop next door into his own light and stylish restaurant, which opened in November 2012. Since then he has built himself a really strong local clientele as well as being extremely popular with visitors. “We have plenty of visitors who come back to us every time they visit Cornwall. Many come back three or four times a year; and the great food on offer is a huge pull for them.” To further encourage foodie visitors, Matt has joined forces with another family business, Burrell’s Holiday Lets, to offer their guests special deals in his restaurant with a free glass of Prosecco before supper and delicious, hand made, luxury ice cream from Pavilion Ice, free for dessert. On his style of cooking Matt says: “‘Less is more’ is my mantra. I use good quality produce from small local suppliers I know and trust: local fish and shellfish caught on day boats, meat from the local butcher and seasonal produce. We change the menu in

bread Baked egg

line with the seasons.” But Matt still thinks that many people are risk-averse when it comes to trying new things. “Whether it’s cooking at home or eating out, many people play safe,” he says. “For instance it is still very hard to sell fish on the bone. And fillet steak is one of our bestsellers – now it is a delicious fillet steak, from our local butcher and cooked to perfection but compared to slow cooked beef cheeks, it takes nowhere near as much skill, time or love to prepare.” So what’s the solution? “First of all I make sure the front of house staff know as much as possible, I tell them about the food we are serving (and preferably ensure they have tried it) so they can explain to our customers.” The front of house team also meet the restaurants suppliers as they deliver fresh food daily, and know where the ingredients come from as well as the hours the chefs spend daily preparing it. “Then I think it’s up to the customer. Maybe have one or two restaurants that you eat at regularly so you get to know the

chefs, and for cooking at home get to know your butcher and ﬁshmonger. Learn to trust them and be willing to try something they recommend. After all it’s what chefs do with their suppliers.” Life as a chef is really busy; so on the rare occasions he gets to relax, Matt loves to sit on the sofa at home watching ﬁlms. “I cook simply at home, but home cooked food on a stormy day with friends is another favourite of mine. My favourite eatery is Rafferty’s in St Merryn and Rick Steins or Nathan Outlaw for a special occasion. And I love dogs; I take my parents’ dogs for long walks on the beach. Perranporth is such a beautiful part of the world.”

THE PAVILION BOATSHED & PAVILION ICE 8 Beach Road, Perranporth TR6 0JL 01872 300784 enquiries@perranporthpavilion.com www.thepavilionboatshed.com www.pavilionice.com Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 13 FRB FCM-ED-Matt Burrel guest eds-4.00.indd 5

02/12/2015 18:10

Shops in Truro, Wadebridge, Falmouth and the Bakery Cafe in Pool Available for wholesale throughout the South West

www.bakertom.co.uk 01209 218 989

We deliver Cornish food & drink across the UK. Order online. Weâ&#x20AC;&#x2122;ll pack it into a box & deliver it for you.

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02/12/2015 16:19

foodie

A perfect

TIPPLE

Don’t just go for that same trusted bottle. Unlock the depth of flavour with help from Johns Wine and Spirit Specialists. é MAIN A comprehensive selection of fine liquors from across the globe

ith the evenings closing in, our thoughts invariably turn to open fires, wood smoke; meals with the family, and toasting good health with a drink or two. And if looking for a gift for someone, a bottle of whisky is a great present, but there are only so many times you can buy Grandad the same bottle of Glenmorangie. “We stock over 200 different whiskies,” explains Sam Hanson from Johns Wine and Spirit Specialists. “The problem with the standard releases from people like Glenmorangie and Glenfiddich is that they are endlessly blended to achieve consistency. The result, though of a certain standard, lacks the depth and complexity of whiskies from smaller, less well-known distilleries.” “What people see on the supermarket shelves are just the tip of the iceberg,” continues Tom Hanson. “If you want something really decent, you need to go to a specialist. And that’s not to say that you need to spend a fortune – we have some stunning whiskies starting from under £30.” But what about people who aren’t into

whisky? Perhaps you have a son or daughter who’s just discovered that alcohol can actually be savoured and enjoyed; sipped rather than downed. “If people aren’t into whisky, but still like the idea of sipping on a glass of something special, I usually point them towards rum,” explains Tom. “It’s a bit sweeter and a bit more easy-going, but some are every bit as complex and sophisticated as a top-notch single malt.” The advice of a specialist can’t be overlooked either. Ask a supermarket shelfstacker for tips on choosing a whisky and he’ll probably laugh at you – a specialist is an expert in his or her field; they can listen to your likes and dislikes, evaluate your palate, and point you in the right direction.

JOHNS WINE & SPIRIT SPECIALIST 75 Fore Street, St Ives TR26 1HW 01736 795797 www.johnswine.co.uk Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 15

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Great eats Better prices

Book now for Spires and Senara Restaurants. Our menus change daily focusing on fresh, seasonal, local produce. Licensed, with full wheelchair access and ample parking close by, we also offer catering for private parties and functions.

OPEN NOW

TRURO AND PENWITH COLLEGE

Senara Restaurant, Penwith College, St Clare, Penzance, TR18 2SA. t: 01736 335215 email: senara@penwith.ac.uk Spires Restaurant, Allen building, Truro College, Truro, TR1 3XX. t: 01872 267621 email: spires@truro-penwith.ac.uk

Lanivet Inn is a community led, village pub focusing on all the things that make a good pub great; quality locally sourced food at reasonable prices, the best kept ales, music, sport and a whole lot of fun! There is always something going on at the Lanivet Inn To keep up to date with our upcoming events and promotions, follow us on Facebook or Twitter @lanivetinn

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Truro Rd, Lanivet, Cornwall PL30 5ET

01208 831212

02/12/2015 16:25

starter

Hearty & WARMING With the cold winter nights upon us, this is a delicious bread to serve with winter casseroles. “I love baking this bread, the dough is so soft to handle and the smell of the garlic as it bakes is incredible”, says Tom. And thankfully he’s shared his secret recipe with us, so we can too!

Baker Tom’s

P OTATO, G A

R L IC A N D R

O S E M A RY

Bak INGREDIEN es 1 loaf TS METH

BAKER TOM 01209 218989 info@bakertom.co.uk www.bakertom.co.uk Baker Tom’s @bakertomsbread Find out more online: www.cornwall-living.co.uk

B R EA D

500g strong w hite flour 1. Mix OD the ﬂour, sa 10g salt potatoes, garlic andlt,royeseast, cooked mary and co Then add yo mbine. ur water. 10g fresh yeast 2. Mix all th e ingredient 100g potatoes , boiled dough. Turn your doughs well to form a onto your w 1 clove garlic ace; it should ork , chopped finel tesumrfpt be ed to add m sticky but don’t be y or e ﬂ ou 10 minutes; r. Knead wel 1 sprig rosem l for your doug ary silky an d smooth w h should feel elastic, 250g water, ro hen ready. om temp 3. Leave the do ugh to rest in a bow hour, covere l for one d. 4. After one hour, shape the dough an place onto a d ba oven 220°C. king tray. Pre-heat your 5. Leave your bread for an until double ot d in size, slas her hour or h the top of bread and pl the ace into a pr eheated oven 35 - 45 minut for es until gold en brown. 6. Remove fr om the oven and leave to cool.

FOODIE CORNWALL | RECIPE BOOK 17 FRB FCM-ED-baker-toms-cafe.indd 2

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man The Highway

The Quintrell

uggle The Sm

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Got to go to... KERNOW CARVERIES

f you love to tuck into a good old-fashioned, no-nonsense carvery, served with all the trimmings, then youâ&#x20AC;&#x2122;d better make your way over to a Kernow Carvery. The growing portfolio began with The Quintrell Inn near Newquay, swiftly followed by The Highwayman Dobwalls, near Liskeard. With both family pubs proving a roaring success, a third offering is opening at The Smugglers Inn, at Seaton near Looe, in January 2016. Each location offers its own unique charms, but one thing that unites them all is the delicious, locally-sourced produce and a warm welcome on your arrival.

KERNOW CARVERIES The Quintrell 01637 874427 The Highwayman 01579 320114 The Smugglers Inn contact@kernowcarveries.co.uk www.kernowcarveries.co.uk facebook Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 19 FRB FCM-ED-Highwayman Inn/Quintrell Inn-Got to Go to-1.0.indd 5

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starter

A LIGHT BITE Perranporth is fast becoming a top foodie destination, thanks to The Pavilion. “I have a confession,” explains Matt. “I really love real French food. Therefore over the years have been searching to ﬁnd a recipe that would allow me to enjoy the rich taste of foie gras without the concerns, and luckily I found it!” This great recipe offers a real wow factor at any dinner party, however as the chicken livers need to marinate for at least 12 hours overnight before you can begin, and the parfait needs another night to set, you need two days to prepare this great treat.

Matt Burrell's

C H IC K E N LI V E R PA

R FA IT

Serves 2 INGREDIENTS MET HOD

500g chicken 1. Put the chicken live rs and brandy in a livers, trimmed large bowl, wrap ti in clingfilm and lea ghtly ve to marinate in a fridge overnight. In mo rni ng dra in the the of fat chicken livers and place back into the keeping the fridge, 60ml brandy or 2. Heat 2 tablesbrandy to use later. poons of the clarifi ed butter in a large pan over a medium Madeira frying heat. Add the onion , garlic, bay leaves and thyme, cooking ge ntl y for 250ml clarified 5 mi nu tes ingredients colour. without letting the butter 3. Then add the brandy and continue to cook un nearly evaporated til the liquid has , season with a pin 1 very finely ch of salt and pepp all the brandy has er. Once ne arl y go ne remove from the he diced shallot tongs remove the at, and usi bay leaves and thy me stalks, before setti ng aside to cool. ng 2 very finely Heat another 2 tab diced garlic cloves 4. fry lespoons of the cla rified butter in a cle ing pan over a high an heat. Add half the for chicken livers and 5 mi nu tes , turning regularly, 2 bay leaves cook until just coloured in the middle. Seaso but still pink n with a pinch of sal t asi an de to cool. d pepper then set 2 thyme sprigs 5. Wipe the frying pa n cle an with a paper tow 250g diced the other el and repeat 4. wi th butter & slightly 6. When all half of the chicken livers. the chicken livers are co ol, place processor with the softened onion and garlic red them in a food uc

THE PAVILION BOATSHED & PAVILION ICE 8 Beach Road, Perranporth TR6 0JL 01872 300784 www.thepavilionboatshed.com www.pavilionice.com Find out more online: www.cornwall-living.co.uk

gradually add the dic tion and process. Th ed butter to make en a smooth puree. If are using foie gras, you add it once all the bu tt er has emulsified. 7. Once processed, push the puree thr ough a fine sieve an over a clean bowl sat d set in individual serving dis an ice bath. Spoon the puree into hes, wrap them in cling film and leave in the fridge overn to set ight. 8. The next day, me lt the remaining cla rified heat, then allow it to cool to room tem butter on a medium perature. Remove parfait from the frid the ge and remove the clingfilm. Pour over the melted butter to create a cap over the parfait a couple millimetres deep. Th of en firm up before servin return to the fridge for at least 2 ho urs to g. Now your Parfait is ready to serve, you can really wow your and family. Matt rec friends om d’epice Bread. Enjoy mends serving with freshly toasted Pa ! in

20 FOODIE CORNWALL | RECIPE BOOK FRB FCM-ED-Pavillion Boatshed-1.00.indd 2

02/12/2015 18:13

starter

Cracking FOOD Enjoy fresh seafood at Polzeath’s secret weapon, The Cracking Crab.

The Crackin

g Crab’s

CRAB CAKE

Serves 6 INGREDIEN TS METHO 2x large ma D

ris piper pot (boiled and m atoes 1. Make mash and chill, re frigerate un ashed) ready to use. til 3x spring onio 2. M ix all ingredie n s 1x teaspoon ch pinch of salt nts together and add a opped ginger and pepper. 1/2 teaspoon 2. Mould into chopped chilli de sired size th es en chill for 20 minutes. (more if you li ke a kick) Handful of ch 3. Beat the eg gs together. opped coriand er 4. Put th 1/2 teaspoon e egg, br of chopped ga into separate eadcrumbs and ﬂour rlic bowls. Zest of juice of 5. Roll the cr 1 li m e ab ca 200g of picked egg and then kes in ﬂour, then white crabmea crumb makin t completely g sure 100g of picked covered. brown crabm eat 6. Repeat until all crab cake s are covere For breadcru d. mb coating 7. Shallow fry for 2 m in ut es on each side until golden . Fi 2x large eggs oven (180°C nish in a preheated ) for 5 minut 1x cup full of es. breadcrumbs Best served with sweet ch 1/2 cup of flou sauce or aioli. Great serv illi dipping ed with nood r fries or salad. le s,

THE CRACKING CRAB Polzeath 01208 862333 /thecrackingcrab Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 21 FRB FCM-ED-Cracking Crab-1.00.indd 2

02/12/2015 16:55

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Soul FOOD Bruce Rennie from The Shore in Penzance cooks up a storm.

“I love winter in this country… with the fresh cold snap bringing a sense of eager anticipation of the festive period” says Bruce. “Spices dominate many popular recipes at this time of year for good reason: to warm the senses and soul. You need a firm textured fish with good ‘meaty’ flavour to carry the weight of spicing and John Dory is a perfect example, though you could replace with monkfish or Gurnard.”

BruceDARL, COenRInANieDE’sR & MINT

JO HN DO RY, CH AN A

INGREDIENTS METHOD

ana dal For Chana dal For Ch it peas into a pan, cover with water, stir well peas, 1.Put the spl 250g yellow dried split s clear and bring to the boil. le the water with a lad

on the surface of 2.Skim oﬀ any froth mer. sim wn to a minutes, 3 tbsp vegetable oil and turn do g regularly, for 35-40 rrin re water as 3.Cook the peas, sti mo g din ad r, de ds ten t see jus 1 tbsp cumin or until the lentils are heat and and necessary. der, remove from the 1 small onion, peeled hen the lentils are ten wn. Set the mixture aside until 4.W chopped whisk to break the lentils do nely required. Add the cumin on a medium heat. 1 whole green chilli, fi 5.Put the oil in a pan ds. on sec ced -30 sli seeds and fry for 20 fry for 4-5 minutes llies and ginger and chi , ion on the dd d 6.A ele pe r, ge gin sh fre . 2cm piece until lightly coloured n and ella seeds to the pa and very finely diced 7.Add the ground spices and nig . ter wa little and cook for 1 minute, add a food 3 garlic cloves, peeled atoes to a purée in a tom d an lic gar the with a d son len sea 8.B d an ll we d x the pan, mi finely choppe processor and add to le salt. 4 tomatoes, chopped litt the mix over a medium heat until the oil has started 9.Cook sauce. c ¾ tsp ground turmeri to show on top of the to the sauce and mix well. Add a tils .Add the cooked len dal. 1 tsp garam masala 10 the n thi to ter little wa h more salt and d season, to taste, wit er an il nd bo ria the co to nd ing 11.Br 1½ tsp grou pepper. freshly ground black run rinsed until the water

1 tbsp nigella seeds t For coriander and min food processor and blend to d un gro ly sh o ients int a Salt and fre Put all of the ingred required. Or grind re in the fridge until er sto d pp black pe a ﬁne paste an mortar. in a large pestle and

t For coriander and min To serve l hot but le vegetable oil unti er frying pan with a litt nd a t ria ea co 1.H sh fre g 70 not smoking. til one s with salt and fry un 70g fresh mint leaves 2.Season the John Dory filletthe way lf ha ked fish is coo and side is lightly coloured in m cu nd ou gr 1 tsp through. the fillets are just the other side until ced di d an d ele 3.Turn and cook on 100g onion, pe cooked but still moist. on a little 1 tbsp caster sugar 4.Heat the dal gently, check the seasoning and spo iander & 35g lime juice onto each plate. serve some of the cor h the fish fillets and wit op 5.T 1 green chilli, chopped mint chutney on the side. y. 6.Serve immediatel

22 FOODIE CORNWALL | RECIPE BOOK FRB FCM-ED-The Shore-1.00.indd 2

THE SHORE 13/14 Alverton Street, Penzance TR18 2QP 01736 362444 www.theshorerestaurant.uk Find out more online: www.cornwall-living.co.uk

Images courtesy of: Nick Hook

02/12/2015 16:57

Fresh FLAVOURS Enjoy this simple but delicious recipe, created in a kitchen that overlooks the Atlantic ocean.

A location really doesn’t get more idyllic than Lusty Glaze, a stunning, privately owned sandy cove in Newquay overlooking the dramatic Atlantic ocean. After a stroll along the golden sand or a day splashing in the waves, cap it off by booking at Lusty Glaze Beach restaurant, open seven days a week, serving breakfast, lunch and dinner. We spoke to the team at Lusty Glaze, who shared one of their most popular dishes.

main

Lusty Glaze

Beach’s

M O N K F IS H T O N A TO M AA IL W R A P P E D IN PA R M TO A N D C H O R IZO R IS OA H A M T TO S

e INGREDIEN rves 1 TS METHO D

Risotto Fo r the riso 1 teaspoon ol ive oil Heat oil in tto 400g sliced or a pan and si zzle chorizo chopped chor for izo one minute. 1 tablespoon Add onion an red wine vineg ar risotto rice d cook until soft then ad 400g chopped an d tomatoes Add vinega d cook for one minute. the r, tomatoes 1 litre vegetab and few sprig le / fish stock Stir and grad s of thyme. ually add ho t stock. 500g risotto ri Simmer unti l all stock ha ce absorb Small bunch s been adde ed of parsley (ch d and opped) Turn off into the rice. heat. Small bunch of thyme Add parseley , parmesan Pinch grated and salt and parmesan to taste. pepper Salt and crack ed black pepp Fo r the monkfi er sh Monkfish Preheat oven to 170°C. im away any 1 monkfish ta mTron mem kfish tail and brane on the outside of il pat dry on ki th 8 slices parma tchen paper. e La y out the slic ham es of pa rm a ha boar olive oil Pl d so they slightly overlap.m on a chopping ace the mon To garnish ham slices. kfish in the middle and wrap in the Pea shoots oiPlace in lightly oiled roasting ls then seas tr ay Parmesan cris and drizzle w on well. ith ps (grill gra parmesan for Co a minute or tw ted is tooktafor 20-25 minutes until ham lly firm. is crisp and o on grease proof p fish aper until gold Slice into diag en , on al pieces. leave to cool a nd peel off) Sit on top of risott o. Balsamic redu p with parm esan crisps, ction wToith pea shoo the ba ts and drizzl lsamic vinega e r reduction.

LUSTY GLAZE Lusty Glaze Beach, Newquay TR7 3AE www.lustyglaze.co.uk info@lustyglaze.co.uk 01637 872444 /lustyglaze/ @LustyGlazeBeach Find out more online: www.cornwall-living.co.uk

Images courtesy of: Keith Riley

FRB FCM-ED-LusyGlaze-1.00.indd 2

Top Tips

Monkfish is a good dish to serve people who are unsure about fish as it has a mild flavour and a meaty texture. Always let the fish rest for about four minutes before serving.

FOODIE CORNWALL | RECIPE BOOK 23 02/12/2015 16:47

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Intimate

DINING

Gravy Boesti is a hidden gem in the heart of Truro, a chic and contemporary bistro, where food is prepared before your eyes. A braised beef cheek is a wonderful winter warmer, utilising a lesser-used cut, which slow-cooked becomes beautifully tender and soft, and should fall apart. Another great beneﬁt of this dish is it can be prepared days in advance as it keeps well.

GRAVY BOESTI 8 Edward Street, Truro TR1 3AJ 01872 222237 www.gravy-boesti.co.uk Find out more online: www.cornwall-living.co.uk

Gravy Boes

BRAISED B INGREDIEN

ti’s

EEF CHEEKS

TS METHO D

4 beef cheeks

1. Marinate the thyme and ba beef cheeks in the win e, garlic, y overnight. 2. Remove ch eeks and set the marinad 3. Heat a larg e aside. e casserole pa an d pl ac e 1 bunch thym in the pan, co n, season the cheeks louring on al e 4. Add the l sides. onions and ca rrots and sw ap pr ox 1 bay leaf imately 5 m eat for inutes. 5. Ad 150g carrots, roughly diced and stdarin marinade, beef stock, bouq anise. uet 180°C for 4- Place lid on and put in garni 150g onions, an ov 5 hours unti roughly diced l so ft and tender en at 6. Remove ch . eeks from co to co oking liquor 1 bouquet ga and allow rni 7. ol. Strain an 2 star anise thickens, fordththeen reduce cooking liquor un sauce. til it 8. When the 500ml beef st cheeks are co ock ‘white’ fat oﬀ un ol, trim all th e of the cheek. til you are left with ju excess st the meat 9. To serve, re-heat the sauc cheeks in fo r 10-15 minut e and place your es until hot the touch. and soft to 10. Serve with and greens. a mustard or horseradis h mash

750ml red w ine 2 cloves garlic

24 FOODIE CORNWALL | RECIPE BOOK FCM 16--ED--Gravy Boesti.indd 2

02/12/2015 18:54

foodie

WALK THIS WAY

Zacry’s brings bold flavours and attitude to Watergate Bay, with a nod to contemporary American cuisine. meat and seafood all feature prominently. And, thanks to the new indoor charcoal oven at the heart of the open kitchen, flavours are big, bold and distinctive. You can expect dishes like Steak Tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Surprise dishes such as Zacry’s signature southern-fried rabbit with celeriac and apple slaw are what this restaurant is all about. Zacry’s is more than just a place to eat. Its interior mixes zinc-topped refectory-style tables, an open kitchen area of leather-clad, family booth seating, and a bright orangerystyle terraced extension with floor-to-ceiling windows. It’s a place to unwind with a unique energy and buzz around food. It all makes for a unique dining experience and a warm and convivial atmosphere. Zacry’s is open to guests and non-residents seven nights a week, and

Images courtesy of: Kirstin Prisk and David Griﬀen

atergate Bay on the beautiful north coast offers a tantalising stretch of golden sand and blue sea bookended by bold, rugged cliffs. This tranquil spot is popular with surfers for its great waves and also plays host to the annual Polo on the Beach event, always a spectacular weekend for the family. It’s also home to Watergate Bay Hotel, the ultimate coastal destination, whether you’re there to relax or explore the great outdoors. The rooms have been lovingly designed to present the best in contemporary luxury, many with breath-taking views and balconies overlooking the sea. The hotel is also known for its culinary delights too, enhanced further with the recent introduction of Zacry’s. Since it threw open its brasserie-style doors at Watergate Bay Hotel in March 2014, Zacry’s has drawn a crowd of passers-by and visiting aﬁcionados alongside returning hotel guests. The food looks to Cornwall for inspiration while drawing on international inﬂuences and Executive Chef Neil Haydock’s passion for contemporary American cuisine. Provenance is important and the seasonal two or three-course menu showcases both classic and contemporary dishes. Grilled

booking is recommended.

ZACRY’S @ WATERGATE BAY

On the beach, Watergate Bay TR8 4AA /Zacrys or /watergatebay @zacrysWGB @Watergatebay 01637 861231 www.zacrys.com Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 25

FCM 16--ED--Watergate Bay .indd 3

02/12/2015 18:15

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Unleash

THE FLAVOURS Have a go at this delicious dish from Hotel Bristol.

The Hotel B

THE HOTEL BRISTOL

4 tablespoons

he Hotel Bristol in Newquay offers great food, with a view to dine for. And if you’d like to have a go at creating one of the Head Chef’s culinary treasures, why not try this tasty cod acqua pazza recipe?

Narrowcliff, Newquay TR7 2PQ 01637 875181 www.hotelbristol.co.uk Find out more online: www.cornwall-living.co.uk

CO D ACQ U

INGREDIEN

ristol’s

A PA Z ZA

TS METHO D

olive oil Star ting with th uce, sweat do chopped onio onion in the olivee sa wn the chop oil. Add a la ped n for colour rge pinch of then the caye ¼ teaspoon ca saffron nn an e pepper and d pepper. Ad yenne pepper onions are ni d in the dry white wine a little salt on ce and soft, Pinch of salt then bring th ce the and pepper to the boil. Add th e pan back e sliced tom on) and cook at oes ¾ cup of dry wn until ever (with skin white wine Whizz it in theitblalenl do ything is de r th en to create a sm pass throug soft. ha ooth tomato Eight sliced to e matoes garlic as the sauce is flav sauce. Note thersie’ev s no oursome with could add it Chopped pep if you wish. out, but you pers and courg ettes The cod should be co oked sl skin without Small tomato burning it. Th owly to crisp the es season e fish is flou ed and red and down. (If the added to the oiled pan Mussels to skin side fish is wet th e 1 large finely

flour stops it the pan). W will curl away hen you first start to co sticking ok the fish it from the pa n edges in cont act with the leaving just the outer heat, which burning, so pu can when it is firs sh down on the centre of lead to t placed in th the fish evenly. e pan to get it cooking Add choppe d peppers an d courgettes and quickly fry off. to the pan In another pa n add the to mato sauce, back up befo he re which, as th adding the mussels an at this d ey cook, will release thei clams, into the sauc r salty juices e. the mussels The clams take a little lo to open. Ad d in the smal nger than l tomatoes. To Serve: Place the ve ge the tomatoe tables in the centre of th s towards th e plate with e of cod on to p and arrang edge. Place the piece e then flood yo yo ur tomato sa ur shellfish around it, uce onto the Garnish with plate. a small amou amaranth. nt of micro he rb

Image courtesy of Chrissie Laming

Clams Micro herb, a maranth Fillet of cod

26 FOODIE CORNWALL | RECIPE BOOK FCM 16--ED--The Hotel Bristol2.indd 2

02/12/2015 18:26

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A designer

DISH The Homeshed is not just home to chic design; it’s also home to delicious food at The Brasserie.

HAoCHmEDesMhADeEIdRA’sSEABASS

SH A LLOW PO

Serves 1 ETHOD INGREDIENTS M

ed llets in season the seabass fi 1. Lightly coat olive oil and butter in a llets flour, heat the til the butter is melted. 200g seabass fi un non-stick pan e pan skin h as the fish into th m heat for e ac pl 150g saffron m lly fu iu ed 2. Care m a on d cook side down an l the skin is golden brown. 30g fine beans ti un es 2-3 minut add the broccoli the fillets and rther 30g sprouting 3. Gently turn d cook for a fu an n pa e th to ra . ei ra at ei ad he M ad e 40cl M move from th 2-3 minutes re il. l oi e iv ol ns ee to the bo Dash of ron 4. Bring the gr place the saff e at pl e th of er re tt nt ce bu e ly th of nt In ge 5. Knob ed fine greens mash the cook on top drizzle some of Flour sh fi e th . position duction around the Madeira re er pp pe d an lt Sa abass! Enjoy your se

THE BRASSERIE AT HOMESHED Kernick Road, Penryn near Falmouth TR10 9EW 01326 377485 sales@home-shed.co.uk www.home-shed.co.uk Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 27 FRB FCM-ED-Home Shed-1.0.indd 2

02/12/2015 18:32

foodie

Aof the TASTE sublime

Fowey Hall Hotel offers luxury rooms, a family friendly vibe, delicious food and sweeping sea views of the south Cornish coast.

Image courtesy of: Melissa

owey Hall Hotel is perched above the pretty sailing town of Fowey on the south Cornish coast with sweeping views over its estuary, port and out to sea. A grand Queen Anne mansion, thought to be the original inspiration for Toad Hall in The Wind in the Willows, its welcoming, unpretentious atmosphere makes it feel more like a friend’s country retreat, where kids can roam freely and parents can unwind. Soak up the views from the terrace while children play on the lawns beyond, potter in the gardens or perhaps collect eggs from the resident chickens. Bring children along to the Ofsted registered crèche to play with all the toys and activities provided or drop them off to be looked after by the dedicated team for a complementary two-hour session. Older children can often be found in the Blue Room, with all the latest video games and family movies. The indoor 12-metre swimming pool is perfect for burning off a bit of energy. Outside on the deck, a hot tub offers the finest views in Cornwall – the perfect spot to take some time out and soak up the sunshine. The Spa, with three beautifully styled treatment rooms, features a wide selection of Elemis treatments; the ideal retreat for some all-important ‘me’ time. Excellent Cornish cuisine is at the heart of the experience at Fowey Hall Hotel. Head Chef James’ experience spans over 25 years

working in busy hotel kitchens and cooking for celebrity weddings and events. James embraces Cornwall’s delightful selection of locally sourced ingredients. Fresh seafood is landed by Fowey’s fishermen; sausages are sourced from nearby farms and menus are created using the best local ingredients, even including herbs picked from the kitchen garden. Fowey Hall has been awarded 2 AA Rosettes for Culinary Excellence and a Highly Commended Taste of the West award. Enjoy ‘Family Sundays’, with use of the wonderful pool, friendly crèche, outdoor zip wire and trampoline when you dine. A twocourse lunch is £16.50 per person or a threecourse lunch for £19.50 per person. Afternoon tea (£18.50) comes complete with a selection of sandwiches, sumptuous homemade cakes and warm scones. All finished off with the hotel’s finest loose-leaf tea. Meanwhile, the perfect Cornish cream tea (£9) comes with a choice of two homemade scones with jam and Cornish clotted cream, or one scone and a slice of the day’s cake with the house blend loose leaf tea. It’s really not to be missed!

é ABOVE A mouth watering selection from the kitchen at Fowey Hall Hotel í BELOW Head Chef James

FOWEY HALL HOTEL Fowey Hall, Hanson Drive, Fowey PL23 1ET 01726 833866 www.foweyhallhotel.co.uk Find out more online: www.cornwall-living.co.uk

28 FOODIE CORNWALL | RECIPE BOOK FRB-ED-Fowey Hall Hotel1.00.indd 2

02/12/2015 16:38

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A TASTE SENSATION The Globe, serving the finest local seasonal fare, is the jewel in Fowey’s crown.

Glynn Well

ington’s

ROA ST E D COD SAU SAG E,W I T H W I N T E R C A B B AG W H I T E B EA N S A N D SA E, I TA L I A N ST Y L E L SA V E R D E Serves 2 IN GREDIENTS

FO R ROA ST

ED COD

METHOD

1. 2x cod fillet s 160-180g liberPualtlycod fillets on a non-reactive with sea sa tray or plat lt and leave Cornish sea for 15-20 m e, sprinkle 2. Wash salt Mixed winte sa lt inutes. off under cold w r cabbage ater cabbage, rain (kale, red ri3.nsChe op cabbage into similar si , pat fillets dry and set aside. under cold zes to ensu bow ch 3x Italian-s re even cook ing, tyle sausage ard) 4. Finely chop water, and drain. (Glynn slice in the shallot uses Kittows an d ga ha rl ic lf, , depending deseed the butchers squ how ho chilli and trelawny sau ire in5.toTake the sausages, remove t you like it. small meatb the outer ca sage) sing and rip alls (don’t sizes; irregul 1 small shall the meat ar bits allow worry about having pe o t rfect ball it to ca ramelise, gi 6. Pre-heat 1x clove of g ving great te your oven to arlic xture). 19 1x red chilli oi7. Heat a small ovenproo 0°C. f l, fr on yi ng a med pan on th 25g unsalted /high heat. butter down in the paiunman Place both e hob with a little bits of fish d se as D on on’t move th fl 2tbsp love o e fish just le the skin with salt and esh side il 3 m av pepper. in e s to ta seal a nice ke the pan S a lt a n d golden fles 200g white and place st pepper touching the h. Aft raig bean fish cook for a fu ht into the oven, witho er blanc or can s (tinned haricot the thickness of thane dfish rther 5-8m ut in s, nelli beans a . de pending on re fine) 8. Take a second sauté pa off the n an d heat small the heat an pieces of sausage unti the oil, then start to fr d set to on l golden. Re y e side. move pan fr ½ bunch of 9. Take the om fl a fish out of th t le a f p a 2 sprigs of b rs en - the pa asil leaves st ley lethaveme over carefully; theyeshovou n will to rest. ripped ld be golden be very hot! Turn brown. Seas ¼ bunch of on, and 10. Return ch the pan wit 1 sprig of m h the sausag int leaves stri ives to temperature e to pped cabbage. Sa . Add the shallot, ga the heat, bring up rlic an uté fo 1 clove of ga illi, then the rlic but still has bite. r a few minutes until thedcachbb 3 salted anch age is soften ovy fillets 11. Add the white ed 8 capers in v beans and w inegar drain arm throug 12. To serve h w ith the cabb put so ed bo age mix. 100ml rapes om of the bo me cabbage, beans an eed oil a gottod d sausage in wl, place th e the cod on top helping of sa and then dr lsa verde. izzle with For the sals a Place all in verde gredients ex cept the oi chop and ad l into a blen d der, coarse Season wit oil slowly to resembl ly h salt and pe ea pper and re thick pesto like sauc e. serve until needed.

FO R SA LSA

THE GLOBE 19 Fore Street, Fowey PL23 1AH 01726 337076 www.theglobefowey.co.uk Find out more online: www.cornwall-living.co.uk

VERDE

FOODIE CORNWALL | RECIPE BOOK 29 FRB FCM-ED-Globe-1.00.indd 2

02/12/2015 16:54

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Season’s

JOY

The Cornish Food Box Company showcases fantastic food and drink from the very best producers in Cornwall. Working with more than 120 Cornish farmers, fishermen and food producers, The Cornish Food Box Company delivers across Cornwall and the UK. Easy online ordering makes it a brilliant alternative to the supermarket. If you want to know where your food has come from and that a fair price has been paid to the producers then look no further. The team share one of their favourite recipes with us. This recipe is a perfect midweek family meal with lovely fresh fish that is plentiful around our beautiful coastline, with seasonal vegetables freshly dug from the fields of Cornwall. A healthy meal designed to combat the excess of Christmas whilst using the very best Cornwall has to offer.

THE CORNISH FOOD BOX COMPANY The Stores, Walsingham Place, Truro TR1 2RP 01872 211533 www.thecornishfoodboxcompany.co.uk Find out more online: www.cornwall-living.co.uk

Cornish Food

Box’s

ROA ST E D C R ATATO U IL O R N IS H CO D A N D W L E W IT H ST TER EA M E D G RIN EENS Serves 4 INGREDIENT S

METHOD 4 cod fillet p ieces 1. Preheat the ov en to 20 Half a small swede 2. Peel and dice your vege0°C. ta 2 parsnips 3. thPut on a large pan of saltbles in to 1cm cubes. ed water to e diced vege boil. Add boil for 5 m tables and cook on a 2 carrots in ro drain well (r utes then cool in iced lling w 1 large beetr es oot 4. Slice the onio erve the cooking water).ater and n and, leavin mix all the g the garlic 1 onion vegetables, onion and ga whole, together w it rlic h 2 garlic cloves season wel a good glug of olive oi l. l and 5. Put into a A large hand roasting tin fu l an d put into th 25 minutes of kale or pu – sti e oven for rple don’t stick an r occasionally to mak sprouting bro e su d add more oil if needed re they ccoli 6. Season a ha . ndful of flou r and lightly cod fillets. Olive oil dust your 7. Put on to Salt and pep baki and roast in ng tray, drizzle with a per little oil the ov en for ab until the fish flakes easily out 20 minutes . 8. Put the co okin add a steam g water back on to bo er on top an il for 5 minut d steam yo then es. ur greens 9. Season an d then serv e.

30 FOODIE CORNWALL | RECIPE BOOK FCRB-ED-Cornish Food Box-1.00.indd 2

02/12/2015 17:10

MELT in �e MOUTH A delicious chocolate treat from The Polurrian Bay Hotel.

Perched on the cliffs amongst 12 acres of landscaped gardens, with south facing views across Mounts Bay and the Atlantic Ocean on Cornwall’s Lizard Peninsula, the Polurrian Bay Hotel is the ultimate family seaside hotel. The private beach with public access is literally on the doorstep, with a little path snaking through the gardens down to the pristine sands of Polurrian Cove below. Superb Cornish cuisine is a highlight at the Polurrian. Whether opting for family or ﬁne dining, menus are based on ingredients sourced from local growers, artisan suppliers and the very freshest local seafood. Head Chef Andrew Chan has worked his way up through a number of highly regarded operations and was a ﬁnalist in South West Chef of the Year 2013. Andrew shares his recipe for chocolate fondant.

dessert

Andrew Chan's C H O CO L AT E FO

N DA N T

Serves 4 INGREDIENTS M ETHOD

6 egg yolks 6 whole eggs 400g sugar 150g soft flour 300g butter 300g bitter chocol ate

Melt the chocola te and the butter and leave to cool. W hisk together the whole eggs, egg yolks an d the sugar. Fold the cooled chocolate mix into the egg mix then fold in the ﬂour. Leave the mix to settle for 1 hour in the fridge. Grea se and line the moulds then ﬁll three qu arters full. Cook in the oven at 190°C for 9 minutes.

Serve immediatel y.

POLURRIAN BAY HOTEL Polurrian Road, Mullion TR12 7EN 0844 482 2152 www.polurrianhotel.com Find out more online: www.cornwall-living.co.uk

FRB FCM-ED-Polurrian Bay Hotel 1.indd 2

02/12/2015 18:53

dessert

LET’S

eat cake

Find Twisted Currant Tea Room in Porthleven, 50 yards up Fore Street from the corner of the harbour. Susan and Michael welcome you to this warm, friendly tearoom for good traditional meals and treats, all year round. At Twisted Currant, they pride themselves in catering for all dietary requirements, so that friends and relations can all sit down together and have a real choice from the menu. Twisted Currant specialises in gluten free meals and cakes, including delicious gluten free mince pies with mouth watering light ﬂuffy pastry, served with clotted cream and mulled apple juice. “We have customers who say they have not had a cream tea for twenty years until they came to us!” says Susan. Susan shares her tasty gluten free coffee and walnut cake recipe with us. Please note: It is important to make sure that there is no cross contamination with wheat products when making gluten free produce.

TWISTED CURRANT TEA ROOM 10 Fore Street, Porthleven TR13 0BS 01326 565999 info@twistedcurrant.co.uk www.twistedcurrant.co.uk twistedcurranttearoom Find out more online: www.cornwall-living.co.uk

Susan P

lant’s

G LU T E N FREE CO & For an e W A L very N U T C A KF F E E of Trego day treat, Twiste E thnan te d Curran a is t’s co

just the ti coffee an ffee butt cket. T d waln er icin gluten fr ee versio g with whole wa he light fluffy c ut cake with a c up ru lnuts is a n is even match m mb and deliciou lighter a nd fluffi s a d e in hea er than th e norma ven. The l flour ve rsion. 270g butt CAKE er softene CAKE d (fo use block vegetable r dairy free 1 Cream margarin e butter e) togetheth 270g soft r until lig and sugar b r o ht and fl w n sugar 2 Add 2 270g Do uffy. egg ves self-ra ising glute mixture s and half the fl o a ur to nd b n free flour 3 Add the re eat together until lithe 1 teaspoo ght. m a in in g xa n xantha n gum wanlnthan gum, campecggs, flour, o u ff ts a ee a 4 medium 2 to 3 tab combine nd beat togethe nd eggs r until d. 2 to 3 tea lespoons camp coff 4 Divide spoons co e the mixtu e (o r re betwe 7” to 8” tablespoo ffee granules in en ca n of warm 30 minu ke tins and bak 2 lined e for 25 te s or unti water) to l firm to 75g brok BUT TER touch. en walnu IC IN G ts 1. S often the BUT TER butter. 75g butte IC IN G 2. Add the r or vegeta c o ff b ee, the le margarin the icing 2 to 3 tab e sugar un n gradually add lespoons C til it’s a c n o t overly amp coffe re e milk to so soft texture. Ad amy but 3 d a little 50g icing ften if ne Milk to so cessary. sugar 3. Add mo ften if ne re co eded (soy a milk 4. Spread th ffee to taste if need ed. e ic for dairy free) 5. Decorate ing on the cake. with waln ut halves.

INGREDI

ENTS M ETHOD

32 FOODIE CORNWALL | RECIPE BOOK FRB-FCM-ED-Twisted Currant-1.00.indd 2

02/12/2015 17:16

dessert

A SWEET TREAT

As Truro and Penwith College trains up the next big chefs of tomorrow, the team at Senara Restaurant share a delicious chocolatey treat with us. At the training restaurant at Penwith College the team are passionate about food and outstanding service. They’re open for lunch from 12pm to 2pm, Tuesday to Friday and Friday evenings from 7pm (term time only). Prices are £6 for two courses, £8 for three courses at lunchtime. Friday evening: £11 for two courses, £14 for three courses.

Senara’s

CHOCOL AT COFFEE E DELICE WITH I C E C R EA M Se rves 4 ENTS M ETH

INGREDI

THE CH

O C O L AT

E D E L IC

THE CH OC 50g egg y olk Melt the OLATE DELICE 25g suga marie. Crechocolate in a bain r toge am ther in a the egg and sug 125ml m ar large bo il k wl. In ap 125ml w hipping milk toagne, boil the cream an d the ther and cream umnixtiture. Return to pthour onto the egg 175g dar e heat a l thicken nd ook ed k chocola te coats the back o, foar until the mixtucre 75ml wh ipping Whip 75g of whip spoon (80˚c). peaks. ping c am to so cream blenderPalance the chocolare te into a ft d bli

THE CO

tz, slowly custard ad m smooth. ix until all is inco d the warm rp P 850ml cr Allow to our the mix into orated and cool slig a clean b eam the h owl. tly before whippe 850ml m ilk into the moudldcream. Pour halffowldaing in s. y up 340g sug ar THE COF F E E IC E C R 18 egg yo EA M lk Whis shots espr s in a lakrgtogether the egg yolks and esso e bowl. In the milk and a coffee. B pan, combine th sugar ring to th from the e cream , e h and suga eat and slowly p boil, remove r mix wh our onto il th e e w eg hisking to Return to combine gs . thickene the heat and coo d (80˚c), k until sl igh or back of a spoon. P until the mixture tly leave to ass throu coats the ch g then sto ill. Churn in an ic h a fine sieve an re in the e c re a m maker d freezer u Carefull an ntil read y unmou y to serv d ld plates a e. nd add a each delice an d s Serve w ith a tuil coop of the coff arrange on e biscuit e and rasp e ice cream. berries.

F F E E IC

E C R EA M

Pop-ups From the 19th to 22nd of January is Nathan Outlaw week, with students designing menus based on Nathan’s classic recipes. On the Friday night - Tom Brown, Head Chef of ‘Outlaw’s at the Capital’ will be doing a pop-up. Stephane Delourme will also be doing his yearly pop-up in June - details to follow for those on the Senara mailing list.

SENARA RESTAURANT Zennor Building, Penwith College, St Clare Street, Penzance TR18 2SA 01736 335215 senara@truro-penwith.ac.uk twitter: @PenwithSenara Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 33 FRB FCM-ED-Truro & Penwith-1.00.indd 2

02/12/2015 18:20

dessert

That’s

THESPIRIT The craft drinks revolution is underway at Johns, Wine and Spirit Specialist.

Cocktail

To celebrate the craft revolution, Tom and Sam have come up with this delicious cocktail using two small-batch products from Cornwall’s own Soul Spirits Ltd: Curio Cocoa Nib Vodka, and Dead Man’s Fingers Spiced Rum. ~

DARK N’ SOULFUL

1.5 x shots of Curio Cocoa Nib Vodka 2 x shots of Dead Man’s Fingers Spiced Rum 5 x drops of Jack Rudy Bitters Dash of Jack Rudy Bourbon Cherry Syrup Squeeze of lime Top up with Goslings Ginger Beer

he craft drinks revolution is spreading fast. Gone are the days when we were limited to a handful of big brand beers, ciders and spirits – there are literally thousands of products out there, with new ones springing up all the time. Take gin for example, as Tom Hanson of Johns, Wine and Spirit Specialist, in St Ives, explains. “Ten years ago we stocked three gins: Gordon’s, a cheap alternative to Gordon’s, and Bombay Sapphire (for people who didn’t drink Gordon’s). Now we stock nearly one hundred different gins, each with its own story, and each with its own unique method of production.” He continues: “Granted some are big brands in disguise, but many are the creations of people with a genuine passion for what they do, who have toiled away in garages and outhouses for countless hours to bring us something different.” But the proof of course is in the pudding – what exactly do these craft spirits taste like? Are they really that much better than the big brand alternatives? “To help answer this question we conduct regular in-store tastings, pitting the big

boys against the small-batch competitors,” says Sam Hanson. “The response has been overwhelming. People are not only impressed with the craft spirits, they are quite simply ﬂabbergasted. Even something as supposedly premium as Grey Goose Vodka, is annihilated in blind tastings by much cheaper, small-batch alternatives.” The same, of course, is true for wine and beer, and just about any other drink. After all, how can something mass-produced compete with a product that has been genuinely handcrafted? But don’t take our word for it – next time you fancy a drink, give the supermarket a miss. Pop down to your local independent spirit merchants instead, and try something with a little soul.

é MAIN A comprehensive selection to suit every taste

JOHNS WINE AND SPIRIT SPECIALIST 75 Fore Street, St Ives TR26 1HW 01736 795797 www.johnswines.co.uk Find out more online: www.cornwall-living.co.uk

34 FOODIE CORNWALL | RECIPE BOOK PAGE 41 FCM 16--ED--Johns Wine and Spirit Specialists--1.00.indd 2

02/12/2015 18:17

dessert

FRESHLY baked

Vicky’s Bread, home to beautiful French artisan breads. This is a home-baking version of a loaf Vicky makes every winter in the bakery. There is no added sugar in this bread, but the sweetness of the cranberries punctures the spice beautifully, making it the perfect centrepiece to a cheeseboard, and a great present to take to a Christmas meal.

VICKY’S BREAD Unit 17, Tresprison, Helston TR13 0QD 01326 221521 www.vickysbread.co.uk Find out more online: www.cornwall-living.co.uk

CRANBE

Vicky’s B

R RY A N

D HAZE

read

To make 1 large o L N U T S P I C E B R EA D r 2 small INGREDI lo a v e s ENTS ME 100g Pla THOD in white flo

ur T H E DAY BEFORE white br ead flour Make the pooli : sh. Disso 100g wa 100g Wh lve te olemeal sp paste. C r, add 100g str 4 pinches of y e eas o ong lt v er the b flour be b 200g Po owl in c white bread fl t from the 7g s ubbly an olish (see li achet in our an n g d fi lm li ght, rea below – dy to ad . The next day, d mix to make a don’t O N T H E DAY: d extra y o u r p a wheaty panic!) Scoop your flavour ste should to your poolish 1 x 7g sa add the loaf! in to a chet insta fl la nt yeast minutes. Toipur. Mix until it’s likrge bowl, pour in 3 e 3 th 0 sti g cold w e sachet ff porrid mix in w ater, a of ye ge, le ith 1 heaped tsp salt again, add allyour hands. Once aitst on the top of thave to rest for 15 nd th e ’s e d fu c o s o ll ugh mix pices, m ntinue to 1 ½ tbsp , and ixing w y incorporate mix . Mixed spice a2-3 minutes, untial nd knead the douell. Leave to restdfo, add the salt, mix gh in the smooth nd then r 5 minu and elasti the butt tes. Now mixing b ¼ tsp Clo ha e ves intozelnuts, squeezinr,g mixing again. Finca, then add the oliovwl for another e oil, mix through a large, lly, add th cle ½ tsp Cin th in e namon in a moderatelyawn, oiled bowl ande dough thoroughlycranberries and , cover in . Scoop arm plac After an th cling film e. ho 1 tbsp O . Leave fo e dough live oil and folding uitr, fold the dough r an hou 1 heaped r b li yp ke other th tbsp. Butt ree edg a flap into the ulling up the d es, like o m er, very so and repla u id g h dle, the on one a square ce the n rep side (salted is ft No p fine) w your dou cling film. Leave tharcel. Then turnethating on the 100g Ha e dough gh has fe e dough zelnuts, and puff rme for ov y. roughly c hopped two if you wTip the dough outnted for 2 hours, it another hour. er, 100g Dr o a s n h n to o t u to lifting up a floure ld be loo ied cranb make tw d wo king the o lo erries, ch opped folding into theedges of the doughaves. Shape the drkosurface, and cut lainrge , c u to p e th g u n h e ll tr in n in e, or whole to roll gentl g y toward to create a roun at them to crea a round by Place d te 200g Str ong

you s yo pa fla tray, cov r dough onto a u a couple of tim rcel. Turn the p ps, then arcel ov silicone er with c e s to m er, or ling film a Pre- hea , and rest baking parchm ke a nice ball. t the ove e n fo t r li 4 n of silicon 5 minute n to 220 e °C e s in a wa d baking puffy, an paper – this is . Cut a Christm rmish pla your ste as tree s d spring ce. ncil. Wh hape ou s back w bake! U en sin to h place th g a pastry brus en you prod it w your dough is la f a piece e h it rg peel bac stencil on it, an , brush the top h your finger, it e and of your d sift ov k the pa is d er a hea per to re ough wit ready to (depend vy ve in h good go g on whether y al your white tr dusting of flour. water, ld o e G bottom. en-dark brown u have 2 loaves e. Bake for 40-5 ently ,a o 0 Cool on a wire ra nd sounds holl r 1), until the lo minutes ow whe ck. n knock af is a ed on th e

FOODIE CORNWALL | RECIPE BOOK 35 FCRB-vickys bread.indd 2

02/12/2015 18:47

Arrive as a guest . .

Stay in luxury

Dine in style

...Leave as a friend www.thellawnrochotel.co.uk Tel: 01726 843461

AD page 36.indd 1

Serving lunch from 12pm - 5pm and dinner from 5.30pm - 9.30pm Monday to Saturday and our famous Sunday roast from 12pm - 8pm every Sunday. The finest Cornish food, drink and hospitality. 01726 337076 | www.theglobefowey.co.uk www.facebook.com/Globefowey 19 Fore Street, Fowey, PL23 1AH

02/12/2015 16:11

dessert

sunshine TASTE THE

Mathew Rowe, Head Chef at the award-winning Falmouth Packet Inn, Rosudgeon, adds some toastie sunshine to your dinner table. FALMOUTH PACKET INN Rosudgeon, Penzance TR20 9QE 01736 762240 www.falmouthpacketinn.co.uk Find out more online: www.cornwall-living.co.uk

COINTR

Mathew

EAU SA F

Rowe’s

Makes 6 O N B R EA D A N individua D BUT T ER PUD l puddin INGREDI g DING s E 6 mediu N T S M m orang ETHOD es (segme nte 1

d) Pre-hea large Sim t ov ply Corn ish saffro Butter th er to 200°C n e dishes cake (cut (10cm x into 15 sl Cut the 5cm) saffron ic e s) s 100ml C li c es into d Add the ointreau is liqueur segmen liqueur to the se cs 2 per dish 2oz caste ts into th gmente r sugar ( d orang e bott plus a litt W le for whhisk the egg yolks om of each dish es and place a few isk in th a e cream nd sugar until dusting) Pou they sta r a little rt to thic of the c ken, the the oran 4oz soft b u stard m n ge segm ix utter in 2 Cornis to e n b ts ottom o Butter th h free ran f th e e s d a ishes wit ffron dis ge egg yo Ad cs and p h lks d more o lace one 10 fl oz range se in th gments double cr e Add a litt d is h and rep le more eam eat custa Place a rd until co just visib caster s uple of orange le ugar segmen ts on to Repeat p and sp for all th rinkle w e dishes Place th ith e puddin g s on a tra Toast th y and co e remain ok for 2 ing slice 0 minute Serve w s of saff ith a sco s at 200 ron and op of M °C Marscap cut into oo Maid one ice triangle of Zenn cream a saffron s or Oran cake. nd a slic g e of toa sted Sim e and ply Corn ish

FOODIE CORNWALL | RECIPE BOOK 37 FCRB 01--Recipe--Falmouth Packet.indd 2

02/12/2015 16:31

dessert

Chocolate

INDULGENCE For chocolate-lovers everywhere, here's a recipe from the Best Western Restormel Lodge Hotel to try at home, or you could always visit the hotel and indulge in a slice.

BEST WESTERN RESTORMEL LODGE HOTEL 7 Castle Hill, Lostwithiel PL22 0DD 01208 872223 bookings@restormellodgehotel.co.uk Find out more online: www.cornwall-living.co.uk

Maisie C

C H O CO L A larke's T E TO R T E Serves 4 INGREDIE NTS METH Chocolate

rte Prehe 225g 70% at the and line a oven to 160˚C/ga Amedei ‘ch sm 22cm spri uao’ Sta chocolate, ng-form ca ark 3 rt with th or dark co ke e oking the chocola cake by melting tin. chocolate Cream the bteuttoevrer a bain-marie. an light and ﬂuﬀy, be d sugar until 225g unsa a o t in the e n e a t lted butter a tim g vanilla an e followed by th gs e d whisk th well com 340g caste o roughly u bined. ntil r sugar In a bowl, m 6 medium ix to g e g the rou free range e eggs and mndeltaelmonds, breadrcth rumbs d 1 drop of c h o colate, a egg mix d vanilla ess the ence Pour thetucarekeand combine dwto ell. mix into 160g grou form tin the sp an nd almon 55 minute d bake in the ov ring d s s. R e m ove from en for 140g whit o ve n a n d the allow to e breadcru mbs For the chocola cool. te ga u Chocolate

nache, bre p the cho a large bo colate and place in ak w to 110g 70% bring the l. In a separate p an, cream an Amedei ‘c d icing su the boil a hu ga nd chocolate, or dark co ao’ chocolate. Stithr uenntipour over ther to oking melts and th l the cho cola chocolate Set aside to coe oml.ixture is smoothte. Spread th eg 125g icin g sugar chocolate tortaenauchsine over the cooled knife to e nsu it is g a hot palette 225ml do distribute uble cream evenly. Slice urep th d e to with som e raspberr rte and serve Delicious! ies and cr eam.

ganache

38 FOODIE CORNWALL | RECIPE BOOK

FCM 12--ED-Recipe-Restormel Lodge--1.00.indd 2

02/12/2015 17:40

dessert

PROOF’S in the pudding

Enjoy luxury, comfort and a warm welcome at The Llawnroc, a stylish hotel on Cornwall’s south coast.

Head Chef M

ax Savage’s

T R EAC L E TA

Serves 4 INGREDIEN TS METHO D For

the ﬁlling 800g golden syrup 300g breadcr umbs 4 lemons, zest and juice

125g

Firstly for th e pastry, siev e the flour in bowl, add th to a mixing e su pastry (throu gar and butter. Lightly m gh keep the mix your fingertips) makin ix the g sure you tu into a breadc re nice and cold. It will start to form rumb type co egg to form ns into a nice ne istency. Next add the 2 eggs cling film and rest in the at ball of pastry. Wrap in frid Dash cream Remove the pastry from ge for around ½ an hour. the fridge an a lightly flou d roll out red surfac For the Pastry inis around 40cm in diameetunerti. l it forms a disk thaton the fridge fo Set this agai r n soft butter (cu low the past a further 15 minutes. Th to rest ry to firm up is will bed) cralac a little, and king when co help avoid okin 90g caster suga r Using a 30cm past g. ry 1 egg (beaten over the ring and he ring carefully place the pastry ) clingfilm lp it into the edges. baking bean 250g flour 10mins. Thanisdhe s, and bake Line with for you a solid ca lps the pastry shrink an approx. se for your fi d will give lli ng . For the filling , gently war m the golden fold in the le m syrup then beaten egg on zest and juice, brea dcrumbs, and cream. Fold togeth required co er, to form th nsistency. M e ak Add this to your tart ca ing sure it ’s well mixed se and bake . oven at 165° in a pre-heat C for 35-40 ed minutes. Serve with a la and a sprink rge dollop of Cornish cl ling of berrie otted cream s.

THE LLAWNROC Chute Lane, Gorran Haven, St Austell PL26 6NU 01726 843461 www.thellawnroc.co.uk Find out more online: www.cornwall-living.co.uk

FOODIE CORNWALL | RECIPE BOOK 39 FCRB-ED-LLawnroc-1.00.indd 2

02/12/2015 17:01

Got to go to... THE BEACH HOTEL AT BUDE

This stunning beachside boutique hotel overlooking Summerleaze Bay in Bude has a seductive contemporary appeal. The hotel is part of the Smith Collection, one of only three in north Cornwall and a stamp of approval which assures guests that The Beach Hotel is a genuine boutique hotel of the highest quality. The hotel promises beautiful rooms, a stylish bar and terrace, and The Beach Restaurant. Classically trained under Sam Moody at Michelin Star restaurant, The Priory; Head Chef Joe Simmonds has a genuine passion for developing menus that use the freshest local produce. Inspired by the fabulous position of this hotel, bar and restaurant and diversity of local produce, Joe’s seasonal menus allow diners to choose from the ﬁnest and freshest ﬁsh, meat and produce available in Cornwall on a daily basis.

THE BEACH Summerleaze Crescent, Bude EX23 8HJ 01288 389800 www.thebeachatbude.co.uk Find out more online: www.cornwall-living.co.uk

40 FOODIE CORNWALL | RECIPE BOOK FCM 17 GTGT--Beach Hotel Bude--2.00.indd 2

02/12/2015 18:40

Images courtesy of: MrNickHook-Photography

FOODIE CORNWALL | RECIPE BOOK 41

FCM 17 GTGT--Beach Hotel Bude--2.00.indd 3

02/12/2015 18:41

foodie

FARM to fork

Trevaskis Farm, set in 28 acres of rolling Cornish countryside, is home to fantastic produce and much more.

revaskis Farm is one of those fantastic producer success stories that we love here at Cornwall Living Foodie. It’s a great example of a small business growing and diversifying to compete in today’s market. The Eustice family has run the farm near Hayle since 1980, although in fact the family has been farming in the area for over 400 years! But the farm is not simply surviving; it is positively thriving. This it has achieved through offering a unique proposition; something that the big supermarkets simply can’t compete with. The quality is unsurpassed, with the family’s experience expertly matching the shoppers’ needs, all offered at a reasonable price. “From your everyday store cupboard essentials to the more artisan product or foodie delight, we aim to provide it all under one roof”, explains Owner Giles Eustice. “We love good food as much as the next person so come in and chat with us about putting together a great cheese board, an idea for a seasonal salad or to share one of your favourite recipes.” Provenance – where our food comes from – is a hot topic these days. We all like to hear

the words ‘seasonal and locally sourced’, but it doesn’t get much better than this. The farm grows and rears the produce and meats that are sold in the farm shop and served in the restaurant, so as far as lines from field to fork go, this is a pretty good one! And if you really want to know where your fruit comes from with your own eyes, you can even pick it yourself. It’s a surprisingly fun – and educational – experience for children, enjoying the great outdoors, while also learning a bit more about our food too. Giles continues: “In over 30 years of trading we have always operated with the same ethos, prioritising homegrown and home-reared produce. Featuring not only the finest fresh fruit and vegetables, butchery, fishmongers, deli, dairy and bakery but everything you need for your weekly shop at competitive prices.”

ë MAIN The farm shop stocks an extensive range of produce from the farm í BELOW Children love visiting the farm, meeting the animals and fruit picking

TREVASKIS FARM Trevaskis Farm, Connor Downs, Hayle TR27 5JQ 01209 713931 (Restaurant) 01209 714009 (Shop) hello@trevaskisfarm.co.uk www.trevaskisfarm.co.uk Find out more online: www.cornwall-living.co.uk

42 FOODIE CORNWALL | RECIPE BOOK FRB FCM-ED-Trevaskis Farm1.00.indd 2

02/12/2015 18:24

CL--AD--1.indd 1 FCM 12--AD--Stable--1.00 2

02/12/2015 13:12 15:58 28/05/2015

CHRISTMAS MEATS LOCAL BANBURY TURKEYS, HOME REARED BRITISH LOP PORK & SOUTH DEVON BREED BEEF

BANBURY TURKEYS – 50 years of rearing Cornish turkeys on the Padstow coast. BANBURY TRADITIONAL WHITE TURKEYS £4.43lb / £9.75kg BANBURY BRONZE FREE RANGE TURKEYS £4.99lb / £10.98kg HALF TURKEYS AVAILABLE

Also available: Organic Bronze turkeys, free range geese, organic geese, free range and barn reared chickens and free range ducks...

HOME REARED BRITISH LOP PORK

THE FINEST RARE BREED BRITISH LOP PORK, REARED ON OUR FARM, TO FIND OUT MORE VISIT: WWW.BRITISHLOPPIG.CO.UK

Home-cured green gammon

£4.99lb / £10.99kg

Home-cured smoked gammon

£5.13lb / £11.29kg

LOCAL SOUTH DEVON BREED BEEF Rolled topside

£5.51lb / £12.13kg

Rolled sirloin

£8.77lb / £19.29kg

Rib on bone

£5.96lb / £13.12kg

Rolled rib

£9.12lb / £20.06kg

Rolled brisket

£3.59lb / £7.89kg

CHRISTMAS TRIMMINGS PACKS Trimmings pack for 4 people £7.99 1lb sausage meat, 8 chipolatas, 8 streaky bacon Trimmings pack for 6 people £8.99 1lb sausage meat, 12 chipolatas, 12 streaky bacon Trimmings pack for 8 people £9.99 1½lb sausage meat, 14 chipolatas, 14 streaky bacon

TO ORDER, CALL OUR TEAM OF BUTCHERS ON: 01209 714009

REASONS TO SHOP LOCALLY AT TREVASKIS MARKET – Outdoor marquee with abundant fresh vegetables and fruit – Local and world wines and champagnes – Fine table chutneys, sauces, crackers, stuffing mixes, gravies and more – your complete grocery list under one roof – Large deli with over 40 cheeses – Homemade and artisan breads – Christmas decorations – Christmas trees – Noble fir low needle drop

OPENING HOURS OPEN 7 DAYS A WEEK 8AM – 8PM* Restaurant: 01209 713931 Farm Market: 01209 714009 E: hello@trevaskisfarm.co.uk or butchery@trevaskisfarm.co.uk www.trevaskisfarm.co.uk trevaskis.farm @trevaskisfarm Trevaskis Farm, Connor Downs, Hayle TR27 5JQ *December 24th open till 4pm

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30/11/2015 30/11/2015 15:43 15:47