A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION
Issue 2 | 2016 | £2.00
A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION
A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION
12
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A taste SENSATION
l l a w n Cor
Everything you need to create the perfect feast
A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION
Exclusive recipes from Cornwall’s finest chefs
INSIDE
Homegrown produce: A visit to Trevaskis Farm Eating out: A culinary journey across the coast Raise a glass: Top tipples to quench your thirst
A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION
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foodie Editor Mandy Milano mandy.milano@enginehousemedia.co.uk
Welcome!
Editorial Manager Felix Rowe Design Chloe Searle Jamie Crocker Spencer Hawes Ella Williams
From the editor
Media Assistants Dan Warden Adam Parrott Annie Cowen Jason Fletcher
Welcome to the 2016 edition of our Foodie Recipe Book
Production Manager Hannah Tapping
For all editorial, production or design enquiries: 01326 574842 production@enginehousemedia.co.uk Marketing Assistant Jamie Osborne jamie.osborne@enginehousemedia.co.uk Systems and Support Manager Joanne Stinton joanne.stinton@enginehousemedia.co.uk Credit Control Tracy Speak tracy.speak@enginehousemedia.co.uk 01326 574842 Accounts Manager Charlotte Forster charlotte.forster@enginehousemedia.co.uk 07714 718471 ADVERTISING CONTACTS Sales Manager Ian Grant ian.grant@enginehousemedia.co.uk 01326 369429 Media Sales Executives Michelle Caveney michelle.caveney@enginehousemedia.co.uk 01326 369434 Laura Jewell laura.jewell@enginehousemedia.co.uk 01326 369432 Business Development Manager Sam Roberts sam.roberts@enginehousemedia.co.uk 01326 369428 Commercial Director Jonathan Perkins jonathan.perkins@enginehousemedia.co.uk 07587 072706 Managing Director Ben Pratchett ben.pratchett@enginehousemedia.co.uk 07557 332931 Group Director Andy Forster andy.forster@enginehousemedia.co.uk 07711 160590
PROUD TO BE PART OF
Getting chefs to share their recipes is a bit like pulling hens’ teeth, but we have managed to persuade some of Cornwall’s finest to share their favourites with us. Something I’ve always wanted try, we have The Cornish Barn’s smoked beer-can chicken (page 19), as well as the smoked posh scotch egg and kedgeree salad from the Falmouth Packet Inn (page 20)… delicious! Baker Tom’s fabulous stollen recipe is ideal for Christmas, Easter or just anytime (page 25), or how about The Bay Brasserie’s baked egg custard, granola and fruit compote (page 21)? Don’t want to cook… then we have some suggestions: try Sunday lunch at Wheal Dream, or enjoy winter storms and sunny weather (probably in the same day) at the Gylly Beach Café with some tasty seasonal food. And there are plenty of other places to try. There’s our regular ‘Five of the best’ featuring pubs (page 12), cafés (page 15), confectioners and patissiers (page 26). So, whether you want to cook up something amazing or try somewhere different to eat out, we are sure to have something to tempt you. Enjoy!
M andy Keep in touch with all the activities by joining our Facebook Page: Cornwall Living
On the cover
Contents
Oysters at the Ferryboat Inn, Helford Passage
8 A tale of Trevaskis
We pay a visit to the farm
12 Five of the best pubs
Ideas for quenching your thirst
14 Feast of flavour
The Square’s Goan style fish curry
15 Five of the best cafés
Indulge yourself with coffee and cake
16 Dining in style
Cosy winter nights at Gylly Beach Café
The Foodie Recipe Book is published by: ENGINE HOUSE MEDIA LTD Holbrook, The Moors, Porthleven, Cornwall TR13 9JX
www.enginehousemedia.co.uk www.levenmediagroup.co.uk Engine House Media Ltd is a 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.
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18 The food of love
The Ferryboat Inn’s beef and oyster pie
26 Five of the best...
The Cornish Barn’s smoked beer-can chicken
27 Star of the city
19 Feeling peckish?
Confectioners and patissiers The Alverton’s maple glazed gammon
20 A tasty winter warmer
28 Saddle up
21 Changing with the seasons
30 Raise a glass
22 What dreams are made of
31 Alfresco classics
24 A hint of spice
32 A country house by the sea
25 A festive feast
34 Choccie heaven
The Falmouth Packet Inn’s scotch egg The Bay Brasserie’s egg custard Culinary provenance at Wheal Dream The Penventon Hotel’s prawn caldine Baker Tom’s stollen
Trevalsa Court’s stuffed rabbit saddle Constantine Stores’ cocktails Trebah Kitchen’s tuna nicoise salad Time to relax at Merchants Manor The Shore’s delice of chocolate
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itc hen
Students and their creation s
in the k y a d n u f a g in t Toas
Images courtesy of: David Griffen
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Got to experience... A COOK AND STAY BREAK WITH RICK STEIN Where better to learn how to cook fish and shellfish than at Rick Stein’s Cookery School in Padstow? Spend a day at Rick’s cookery school, developing your culinary skills and learning how to cook some of his favourite recipes. During the day you’ll enjoy a perfect balance of chef demonstrations and hands-on cookery, as well as being able to enjoy each dish with a glass of wine or two. At the end of the day, relax in one of their stunning coastal inspired rooms, designed by Jill Stein, where you will be spoilt with good power showers, fresh crisp linen and a great breakfast each morning of your stay.
RICK STEIN’S COOKERY SCHOOL Padstow PL28 8BY 01841 532700 www.rickstein.com Find out more online: www.cornwall-living.co.uk
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t e m r u Go gossip
We catch up with all the latest news from some of our favourite chefs, eateries, hotels and pubs!
PENZANCE’S TOP DELI The Cornish Hen Deli in Penzance offers delicious handmade fare, created in-house by the team, as well as a great selection of other foodies. Here, you’ll find a whole host of tasty Cornish goodies, as well as a wonderful range of food from Italy and Spain! What began originally as a market stall, doing the rounds at the local farmers’ markets, quickly blossomed, eventually rooting itself in the heart of Penzance as a very popular delicatessen and café. Found on the corner of Market Place, this wonderful deli-café has been receiving rave reviews since it first opened! Whether stocking the larder, or simply looking for a delicious bite to eat, make The Cornish Hen Deli 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
CELEBRATE QUAYSIDE AT THE HISTORIC OLD SAIL LOFT The Old Sail Loft is a well-established seafood restaurant overlooking the picturesque harbour of Looe, just yards from the quayside where all of their fresh fish comes from. Only five years ago The Old Sail Loft set up their own fish merchants, Simply Fish Looe Ltd, on the quay. Now supplying restaurants and merchants alike across the UK, the team can guarantee some of the freshest fish you will ever try. Dom and Michelle have been at The Old Sail Loft for over a decade. You will find Michelle front of house with a warm welcome from an excellent team, and you’ll find Dominic, with over 26 years of experience as a chef, heading up the kitchen alongside a dedicated young brigade.
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But don’t worry if seafood isn’t your cup of tea as The Old Sail Loft also offers a fine selection of local beef, pork and game dishes that are served with locally sourced produce. With turkey season upon us, and festive parties being planned, check out the website for all the menus, special events and weddings, with no nasty hidden charges. So, start organising your bash now; the timeless Old Sail Loft could be yours for the day! THE OLD SAIL LOFT RESTAURANT Quay Street, East Looe, Cornwall PL13 1AP 01503 262131 www.oldsailloftlooe.co
28/11/2016 14:55
STOCK UP YOUR LARDER AT COURTYARD DELI & KITCHEN
A CLASS DINING What’ll it be? Organic beef reared on Goonhilly Downs or mackerel caught fresh off the Lizard? Will you take lunch or dinner in the casual Vista Lounge or enjoy a formal meal in the Polurrian Bay Hotel’s award-winning restaurant? Inspired by Cornwall, the tailored menus appeal to grown-ups and children alike, offering a wide choice of delectable dishes ranging from seafood to bangers and mash, accompanied by a bar menu to refresh any palette. It’s no wonder then, that the restaurant was recently awarded two AA Rosettes for culinary excellence! And, on Sunday, why not take it easy and head over to the Polurrian for Sunday lunch with free Kids Club activities, such as scratch art and pebble painting? You can enjoy a two course lunch from £16.95 per person or three courses for just £19.95 while a children’s two course lunch costs just £10.95! You can even make the most of the hotel’s great facilities.
Looking to stock up your larder with some delicious goodies? Then make sure you seek out the Courtyard Deli & Kitchen in Falmouth. Tucked away in a historic corner of Bells Court, this family-owned deli is a real hidden gem for those who love good food and wine. Stocking a comprehensive range of cheeses, meats and antipasti, plus tasty packaged treats from near and far, the knowledgeable and enthusiastic team will be delighted to help you find what you’re looking for. Also selling delicious home-baked savoury pies, tarts, cakes and other sweets (including gluten-free) – why not take the opportunity to grab a coffee and a bite to eat in the peaceful courtyard, or by the fire upstairs, while the team package up your purchases? With notice, the deli can also take orders for favourites such as glazed hams, cheeseboards and fancy French macarons, helping to take the stress out of entertaining and allowing more to time to catch up with your loved ones. COURTYARD DELI & KITCHEN 2 Bells Court, Falmouth TR11 3AZ 01326 727007 www.courtyarddeli.co.uk
POLURRIAN BAY HOTEL Polurrian Road, Mullion TR12 7EN 01326 240421 info@polurrianhotel.com www.polurrianhotel.com/restaurant
WOIDN SUPPER
A SEAFO
Win a sumptuous seafood hamper f� two from Quayside Fish, w�� £100
Quayside Fish is a family owned and award-winning traditional fishmongers, located in the historic fishing village of Porthleven. Specialising in locally and sustainably, dayboat caught fish, their fish, shellfish and other Cornish produce, along with locally sourced meats, can be ordered by telephone or online, with delivery available to addresses throughout the UK.
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Enter our competition to win this fantastic prize!
Visit www.cornwall-living.co.uk Terms & Conditions No purchase necessary. The prize draw is open to anyone in the UK aged 18 years or over excluding employees of Quayside Fish, Leven Media Group and their families, agents and anyone else connected with this promotion. One entry per household. By entering this prize draw you agree to receive marketing material via email, phone and post. You can unsubscribe at any time by using the unsubscribe links in our email correspondence. The prize is non-transferrable and non-exchangeable. No cash alternative available. Winners must be willing to provide their name and country of residence for publicity if required. The promoter’s decision is final and no correspondence will be entered into. The winners will be drawn at random after 2nd January 2017. The winner will be notified by email within 14 days after the prize draw closes. Subject to availability.
28/11/2016 14:55
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foodie
A Tale of Trevaskis With a farming history spanning 400 years, we meet Giles Eustice to talk about how hard work and entrepreneurial spirit have been the key to success. words by:
Hannah Tapping
T
n LEFT Animals reared on the farm
he Eustice family has been farming in west Cornwall for over four centuries. The farm at Trevaskis was bought in 1969 – it was then a traditional farm with not a tree in sight and was farmed as such for nigh on ten years. However, as Giles explains: “After another devastating winter vegetable season in 1979 father declared that ‘there had to be another way’. He’d always been inventive and entrepreneurial throughout his life, looking for a different route and a different way. He often designed his own machinery to try and combat problems and create efficiency and I think that still runs true with us today.” And so the farm was planted with strawberries and a pick your own venture began in 1980 alongside the traditional veg. It wasn’t unusual to see people queuing up at 7.30am outside the gates eager to get the pick of the crop. A small grass car park was home to the corrugated iron hut where you took your fruit to be weighed. “We had a blackboard up outside with the day’s prices,” says Giles, “I can remember caulis being priced at 30p – ironically not much more than the price a farmer gets for one today.” “I grew up here as a boy picking fruit and harvesting vegetables. My father’s entrepreneurial spirit was contagious and I decided I wanted to earn my own money so I started picking broad beans and pulling them up the lane on my back, sporting a straw hat to keep the sun off.” This may not seem to be such a ground-
breaking venture with today’s plethora of farm shops and pick-your-own, but back then Trevaskis was a pioneer. The strawberry business ran alongside the commercial farm with winter veg being run up to the Midland's markets. There was also a heard of South Devon beef cattle and British lop pigs to keep the family busy. The strawberry side of the business continued to grow with the addition of bush fruits and top fruits. “My grandfather was not best pleased – he used to say that he had spent a lifetime trying to get brambles out of the fields and my father was putting them back. He also planted apple orchards at a time when people said you couldn’t grow apples commercially in Cornwall, and guess what?” says Giles with a smile: “Dad did it anyway!” In 1987 Giles’ mum opened the Trevaskis restaurant. “Borrowing every penny she could from the bank to build the log cabin, she had idyllic ideas of shelling peas on the back step, but she spent the first two weeks in tears as no one came in as people thought it was a toilet block!” chuckles Giles. The restaurant is run with the same ethos today as it was when it first opened – good farmhouse cooking with a glorious desert counter. “It’s where this place fledged,” says Giles proudly. “Mum worked at the helm of the restaurant for nearly 20 years and built it up to the institution it is today.” Although finishing school at 15 to work on the family farm and then going into commercial soft fruit production with his brother, it wasn’t to be the success they had
F
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foodie
n LEFT Delicious dishes cooked fresh at the restaurant
hoped for: “We were two young lads with big ideas,” explains Giles, “but it didn’t work out. George went into politics and I went into computers, ending up working internationally, a far cry from what I had left behind. I came to a natural break though and the food thing was starting to grow in Cornwall. People’s perception of where food comes from had started to change. Supermarkets had their heyday in the ‘90s, teaching us how to shop, but I could see that there was a shifting concern about provenance. I thought I could do something with that so I hung up my suit and went back to my roots. I started ‘cheffing’ in mum’s restaurant and putting caulis back out on the shelf. A far cry from the transatlantic flights I had been used to but I never looked back; it was in my blood and I was back to my roots. Give me a fishing rod and the wild life and that’s where I want to be.” That was in 2004 and much has happened at Trevaskis since. Giles went on to open up the whole farm, including putting up information display boards for farm tours. An organic kitchen garden was planted in 2006 and there are now over 70 different crops and herbs growing on this piece of land alone. Two years later saw the doors to the Farm Market open. “We wanted to get the whole farm shop idea back to its core value with an affordable farm gate option and something that was a viable alternative to the supermarket. There has been a tendency for farm shops to be a gift experience, not offering the day in, day out staples. The Farm Market enables people to opt out of the supermarkets
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ê BELOW The well stocked farm shop
with the convenience of 8am to 8pm shopping. We even created a range of ready meals.” Giles works relentlessly from morning until night – ensuring the smooth running of all of the facets of Trevaskis means there is little sleep. Luckily he has a great team behind him to help run the farm, fruit production, shop, restaurant and school tours. The unique farm environment means that staff have to multitask. “We’re not just growing and harvesting thousands of acres of one product. We grow over 100 varieties of fruit and veg, as well as our herd of beef cattle and British Lop Pigs,” says Giles. You would think with so much going on that perhaps it would be time to sit back and reap the benefits, but a Eustice is obviously not one to sit on his or her laurels. An extension to the restaurant and new car parking area are underway to enhance the visitor experience and there are plenty more plans afoot for the coming years. “It’s all about the food,” says Giles, “we have a glorious larder here in Cornwall and we want our customers to think in terms of food yards, not food miles.”
é ABOVE ‘Pick your own’ has proved a big success at Trevaskis Farm í BELOW Giles Eustice
“Give me a fishing rod and the wild life and that’s where I want to be”
TREVASKIS FARM Connor Downs, Hayle TR27 5JQ Restaurant: 01209 713931 Shop: 01209 714009 www.trevaskisfarm.co.uk Find out more online: www.cornwall-living.co.uk
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5 of the best
PUBS THE OLD QUAY INN Devoran
H
ere in Cornwall we pride ourselves in offering the public an array of welcoming pubs in which to have a drink and a good meal with family and friends. There are so many to choose from but here are just a few, in no particular order, to try next time you find yourself with a Cornish thirst and hunger.
Nestled in Devoran, a hearty welcome and warm fire await you and your dog. Serving lunch and dinner everyday with ingredients that are carefully and ethically sourced from as many local farmers and fisherman as possible, this traditional pub is perfect for a pint or mouth-watering three-course meal. Quote ‘Cornwall Living’ to receive 10% off of your food bill in January 2017! www.theoldquayinn.co.uk
THE FIVE PILCHARDS INN Porthallow
THE GODOLPHIN ARMS Marazion
Located close to the beach in the beautiful small village of Porthallow, The Five Pilchards Inn offers a fantastically Cornish atmosphere with locally sourced food, including delicious handmade pies, and a variety of drinks with which to wet your whistle. And with a B&B upstairs, this inn is the perfect place to base yourself for a night or two.
This relaxed and contemporary beachside inn sits on the water’s edge along a two-mile stretch of beach in Marazion overlooking the iconic St Michael’s Mount. The Godolphin Arms is the perfect place to eat, drink and stay while you explore the unspoilt beauty of the south coast of Cornwall. www.godolphinarms.co.uk
www.thefivepilchards.co.uk
THE LEMON ARMS Mylor Bridge
ROYAL OAK Lostwithiel
Next time you’re in Mylor Bridge make sure you make a stop in The Lemon Arms, as this local pub boasts a delicious array of home-cooked meals and award-winning St Austell Brewery ales. The atmosphere inside is friendly and comfortable, the perfect place to spend a Cornish afternoon after a brisk walk around the creek.
Situated in the stunning town of Lostwithiel, The Royal Oak is a handsome Cornish pub that boasts tasty home-cooked meals, real ales, live music and a sunny beer garden. So if you fancy a locally sourced three-course meal in the comfort of an atmospheric pub, then check out the specials board and tuck in.
www.staustellbrewery.co.uk/pub/falmouth/lemon-arms
www.royaloakcornwall.com
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THE FALMOUTH
PACKET INN Local food, Local Ales, and Friendly Welcome
The Falmouth Packet Inn was named BEST DINING PUB 2014 in the Taste Of The West Awards. We pride ourselves on sourcing and using fresh local Cornish produce. CHRISTMAS MENU
available from 26th November lunch & dinner (Bookings Only) through to the 23rd December and available early January if required.
Falmouth Packet Inn. Rosudgeon, Nr Marazion, Penzance. TR20 9QE
01736 762240 www.falmouthpacketinn.co.uk
OUTSIDE CATERING FOR YOUR DAY, YOUR WAY Family Golf & Restaurant • Children’s Play Area • Sunday Carvery Beer Garden • 18 Hole Par 3 Golf Course • Fun for all the family Outside Catering • Cornish Hog Roast
Whealdream Redruth Road Helston Cornwall TR13 0LR
www.whealdream.com
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25/11/2016 09:40
foodie
Feast of
FLAVOUR
Stewart Eddy, Owner, and Bryok Williams, Head Chef, of The Square at Porthleven, with a well-earned Bib Gourmand, give us a masterclass in cooking a delicious curry.
The SquaTrPOe’sTATO CURRY
SW EE G OA N ST YL E FI SH & rves 1 Se
simple. assembled it is quite the ingredients are ce months. l on era rk, sev wo of for lot ge a will keep in the frid d Although this seems an ce van ad in ll be made we taste. If you like your The lime pickle can ing sweet and sour rm wa a ve ha uld curry. It sho recipe. This isn’t a hot, spicy more chili into the spice, then just add
HOD n grind to n for 4 minutes, the INGREDIENTS MET st in a moderate ove all the spices and toa
Mix E and gently a powder. ed add ¾ of your spices dic 2 onions, finely l soft (5-8 rm 4 tsp vegetable oil, ti wa un k n, pa coo d de wly l-si slo d tal an 3 garlic cloves In a finely diced onions d Ad te. nu mi e on for 25g ginger cook mins). 2 minutes. 1 red chilli tomato. Cook out for ar, vinegar and grated sug the d Ad reduce down by s d an seed il 4 teaspoons cumin good pinch of salt, bo a d an lk mi ut on seeds Add the coc 2 teaspoons coriander rd. d lots of lime juice. 2 whole star anise one thi with salt, pepper an 5 cloves Season your curry base iling salted cm dice. Cook in bo sweet potato into 1 l. coo 10 black peppercorns Peel and cut 1 large to ve and lea meric water. Remove from the water 3 teaspoons ground tur d ppe es, squeezing 2 tomatoes, roughly cho es. Segment the lim r LIME PICKLE cut rind from the lim . n 50g white wine vinega the es lim the t Zes lime flesh 50g Demerara sugar the lime juice from the remaining lli, ginger, curry lk mi oil, add the garlic, chi t ble onu eta coc l veg le 800m litt a in s . ion on tes nu the out for 5 mi 2 limes Sweat ing spice mix. Cook until reduced powder and remain ato pot redients, cook slowly et ing swe ing ge ain lar 1 rem all d an ste pa Add tomato d reserve. LIME PICKLE and syrupy. Cool an ed slic , , 2 onions as monkfish, hake, ling TO FINISH rm fleshed fish such 1 red chilli, sliced en cooked. wh ch mu fish you fancy, but fi too any e ake fl Tak t no lic rk better as they will Grated ginger and gar spring tiger prawns etc. wo r and then add sliced ove sh 4 limes fi the n Tur oil. tato. le po litt t a ee in sw sh fi ked the coo te Fry r, lime juice and the de ian cor ed 1 teaspoon tomato pas pp . cho onions, cook for 1-2 minutes led and diced bring to the boil and ce, sau . ry ed cur uir 1 sweet pineapple, pee an req Go if seasoning ry powder Add the lime, coriander and 2 teaspoons madras cur Taste and add more ar sug a warm flat breads. rar d me an De kle 0g pic 20 h basmati rice, lime wit ve Ser r ega vin e 200g white win GOAN CURRY SAUC
THE SQUARE AT PORTHLEVEN
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7 Fore Street, Porthleven, Helston TR13 9HQ 01326 573911 www.thesquareatporthleven.co.uk Find out more online: www.cornwall-living.co.uk
28/11/2016 11:49
5 of the best
CAFÉS W
hether it’s debating the order of jam and cream on your cream tea, comparing the aromas of your perfectly blended coffee, or catching up over an icedto-perfection piece of cake, Cornwall has some amazing cafés to try. We managed to whittle down our long list of favourites to just five must-try destinations, presented in no particular order!
ESPRESSINI Falmouth Espressini is a speciality coffee shop and kitchen in Falmouth. Open since 2011, they serve exquisite tasting, single origin coffee and are committed to sourcing the best quality beans from around the globe. Their breakfast and lunch dishes and daily specials are seasonal, locally sourced, and reflect Espressini’s unique style and ethos.
ARCHIE BROWNS Penzance and Truro Archie Browns prides itself on inspired, freshly cooked vegetarian and vegan cuisine. Both cafés, set above well stocked health food stores in Truro and Penzance, offer extensive and tasty food selections for those on special diets, while the deli has a delicious selection of takeaway lunch products, sweet treats and fresh juices and smoothies. www.archiebrowns.co.uk
CAFÉ MYLOR Mylor Overlooking the stunning Mylor yacht harbour sits Mylor Café, a spacious and welcoming place to indulge in a spot of lunch or a coffee and a cake. The outside terrace boasts a lovely view of the marina while inside you’ll find a cosy atmosphere that welcomes dogs and people alike. You can even arrive by boat as the marina is accessible at all tides. www.cafemylor.com
www.espressini.co.uk
Q TEAROOM Trevaunance Cove Nestled comfortably in Trevaunance Cove you’ll find a contemporary tearoom gallery known simply as ‘Q’. You can browse the artwork on display before settling down and enjoying a bite to eat. The food ranges from traditional spreads like the Q high tea, to truly amazing dishes inspired by the tastes of Morocco and Lebanon. This tearoom really does it all. qtearoom
TREBAH KITCHEN Trebah Before even entering the spectacular gardens at Trebah, you can enjoy an impressive range of drinks, cakes, lunches and even some afternoon tea! The café offers a true example of a meal with a view as you can enjoy your refreshments while looking over an array of tropical plants and palms. www.trebahgarden.co.uk/eat
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28/11/2016 16:21
foodie
Dining in
comfort and STYLE The cold might be nipping at our heels, but we know we can spend our winter nights in a cosy, gourmet atmosphere created by MasterChef 2016 quarter finalist, Dale McIntosh.
W
èê RIGHT & BELOW Deliciously fresh food, cooked to order
hile some people are preparing for nights in front of the TV with the fire keeping them warm, we intend to take full advantage of Gylly Beach Café being open seven days and seven nights a week throughout the winter months! What could be better at beating the winter blues than settling down to enjoy an expertly prepared meal after a blustery walk on Gylly beach? And with the striking Cornish sea outside the window, who needs a TV screen? Recently Gylly Beach Café hosted a series of fantastic feast nights at which they explored exciting new themes and dishes. These nights went down an absolute storm with everyone enjoying the chance to try some carefully selected menus that really brought the flavours to life.
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ç LEFT Dine in the relaxed, welcoming atmosphere
“Arrive on any Sunday and you can be served their famous ‘Roast on the Coast’ while you sit back and enjoy the winter seas” Our personal favourite was the 9-mile menu evening; there’s just something about a well-prepared and locally sourced meal that warms a Cornish heart. But don’t worry if you missed any of these culinary extravaganzas as the Gylly team are hoping to follow the success of the feast nights with more instalments, but with so many ideas for them to consider and decide upon it’s worth keeping an eye on the website to see the latest upcoming events as the themes and dates have yet to be chosen. But it isn’t just themed feasts on offer at Gylly Beach. Arrive on any Sunday and you can be served their famous ‘Roast on the Coast’ while you sit back and enjoy the winter seas as they crash against the shore. But if the sea doesn’t captivate you during your hearty roast, then perhaps the live music, that is available every Sunday after 7.30pm, will. These acts change week-to-week so make sure you keep an eye on Gylly Beach’s dynamic social media. We spoke with Mark, Manager of Gylly Beach Café, and he shared the mantra that he and his team endeavour to follow every day: “we are passionate about service and as usual, you’ll be well looked after by our waitresses. A great opportunity to try something new, carefully selected and handcrafted by us.” This ethos is definitely evident in the welcoming character of the restaurant and friendly manner of the staff,
which helps create a relaxed and enjoyable evening every time. While the vibrant atmosphere and live music are always something to be commended, it’s the food that brings us back time and time again. Head Chef Dale McIntosh, who was a finalist last year for South West Chef of the Year, continues to impress and delight us with his culinary prowess. He recently appeared on MasterChef, which has been amazing for generating interest in Gylly and Cornwall. It’s brilliant to see someone as dedicated to his craft as Dale is; it’s certainly an exciting time to be a foodie in Cornwall! So, next time you want to treat yourself to a meal worthy of the small screen all you have to do is spend your evening at Gylly Beach Café and try one of the dishes featured on the show. This family-run eatery is the perfect place to enjoy an flawlessly crafted meal while watching the Cornish winds blow across the ocean; a more memorable meal is hard to come by but easy to recreate at your next visit.
Gylly Beach Cafe Cliff Road, Falmouth TR11 4PA 01326 312884 www.gyllybeach.com Find out more online: www.cornwall-living.co.uk
FOODIE Cornwall | recipe book 17 FCRB 3--ED--Gylly Beach Cafe--2.00.indd 3
28/11/2016 11:18
foodie
The food OF LOVE
Oysters aren’t just good for the soul, they’re good for the body too.
Oysters are packed full of protein and loaded with essential minerals. A single portion of oysters can provide more than the recommended daily intake of zinc, iron and selenium, all of which are important for healthy cell function. Where better to enjoy these wonderful fruits of the sea than The Ferryboat Inn on the Helford River? Overlooking the beds of the Wright Brothers’ Duchy oyster farm, they don’t come fresher than this. We ask Head Chef Robert Bunny his favourite way to prepare them.
unny’s Robert B OYST E R P IE BEEF AND
METHOD fan180C). 200C (gas mark 6/ INGREDIENTS Pre -heat the oven to avy frying pan or
shin, diced le oil in a large, he r 900g trimmed beef Heat the vegetab th some of the flou ss ne in flour the meat wi Gu y or htl lig ut , sto an at in 2 or 3 u ep me Dh uc a sa the en M Fry l er. 0m pp 20 and pe Veg oil, to fry and season with salt at until nicely browned then put high he a er ov es r tch ou ba fl 2tbsp plain to one side. , then add Cornish sea Salt til lightly coloured onions and garlic un er r over a low pp sti the d pe Fry an ck rée bla d pu un and freshly gro ing flour and tomato d the stout and beef ain rem the r tte . Slowly ad 40g Cornish bu for a minute or so ming. Add eled heatck, stirring constantly to avoid lumps for back to the pe , ion on um di me ng 1 sto bri ef, be of s ce pie and finely chopped thyme, bay leaf and thed simmer gently, lid on, for about 2 with a lid an r ced ve di co ly il, ne bo fi , ery r. 1 stick of cel l the meat is tende ly diced hours or unti sauce should have le 1 large carrot, fine the , ed ok litt d When the meat is co she cru d an d ency. If not, mix a ele ist pe ns , co 1 garlic clove ned to a gravy-like me water, stir into the sauce cke thi s ve lea e th so 1tsp chopped thym re cool flour to a paste wi ary cornsimmer for a few minutes. Let the mixtu dish) to 1 tsp chopped rosem and single (or s he dis pie the fill 1tsp tomato purée down and use to top. m from the 1c s t ve ou lea ab y ba suet all 2 sm r and salt with the pastry, mix the flou 0-175ml water to ck sto the ef ke be ma res To lit 5 1. ix in about 15 rs, and grated butter. Mh and knead it for a minute. Roll 12 duchy rock oyste ug do th oo ck and cut sm a e shell form le to about ¾cm thi 8 removed from th n the pie stry on a floured tab pa tha nd the rou y ll wa she lf larger all the the and 4 left in the ha out to about 2cm le in the middle for
th a slit or ho n dishes (or dish) wi with a little beate ges of the pastry ed d the he h as us g-w Br r. eg the oyste y on top, pressing our egg and lay the pastr of the dish. Cut a 2cm hole in the 225g self-raising fl rim the against u can drop the 1tsp salt sides e but leave the pastry attached so yo aten egg. be centr th et oysters in when cooked then brush wi 85g shredded beef su minutes. ed cool place for 30 60g butter, chill Leave to rest in a 0C)/ gas (gas mark 6/fan18 and coarsely grated the oven to 200C until the at or , -he tes Pre nu mi n to glaze the pie for 40-50 1 medium egg beate mark 6 and cook pastry is golden. d butter in a pan an CR UST Y LE ey crust, melt the RS PA E TH serve FO R To . on To make the parsl as se d an rumbs mix the crumbs and parsley in a couple of shucked 2tbsp brown breadc d insert ped remove the pastry disc anoven for 10 minutes. Scatter 1tbsp parsley, chop the to n ur ret d an rs ey crust and grill r oyste shell with the parsl A good knob of butte the 4 oysters in the le. ho place over the until golden then FO R TH E PA ST RY
FILLER FCRB 3--ED--Ferryboat Inn--1.00.indd 3
THE FERRYBOAT INN The Helford Passage, near Falmouth TR11 5LB 01326 250625 info@ferryboatinnhelford.com www.thewrightbrothers.co.uk Find out more online: www.cornwall-living.co.uk
28/11/2016 10:12
foodie
Gareth’s
SMOKED BEE
INGREDIENTS
(Marinade for ch icken) 3 tsp salt 3 tsp smoked papr ika 3 tsp garlic powde r 3 tsp black pepper corns 1½ tsp dried chill i flakes ¾ tsp cayenne pe pper 1½ tsp dried oreg ano 18 tbl spoon brow n sugar
Feeling PECKISH?
R-C A N C H IC K
METHOD
EN
Blitz the ingred ien the chicken, lea ts altogether and rub over ving to soak up the flavours for a few hours. Once marinated , open a can of your favourite beer and place in the cavity of the that it stands up right. Gareth an chicken so d smoke their ch ickens at 150 de the team grees for three hours, using ch erry bit of extra swee wood. This adds a little tn smoker, an oven ess but if you don’t have a works just as we you place it in a ll. Make sure deep dish to ca tch the juices. Once cooked, re m contents in to a ove beer can and empty pa the cooking tra n, adding all the juices from y too. Add a sp lash of chicken stock and redu ce for 10 minut es to make a delicious dippin g sauce. Serve chicken wh ole on a big bo ard with some salad and slaw and tuck in!
Sample the unique, smoky flavours available on the Cornish Barn menu. A staple on the Cornish Barn menu, Head Chef Gareth’s smoked beer-can chicken has been a favourite with customers ever since the team started smoking their own meats. In fact, it’s proven to be a real showstopper, especially when served whole with a large side of red cabbage slaw, for everyone to tuck into. Perfect for satisfying hungry mouths, this recipe is incredibly simple and wonderful to share. What’s more, while it makes a lot, it keeps for weeks in the cupboard, making it perfect for those who like to plan ahead! Of course, if you’d rather save on effort, simply bring everyone down to the Barn instead to enjoy some proper comfort eating!
THE CORNISH BARN 20 Chapel Street, Penzance TR18 4AW 01736 339414 sayhello@thecornishbarn.co.uk www.thecornishbarn.co.uk Find out more online: www.cornwall-living.co.uk
Images courtesy of: Beth Druce and Matt Austin
FCRB 3--The Cornish Barn--1.00.indd 2
FOODIE CORNWALL | RECIPE BOOK 19 28/11/2016 12:10
Tasty
foodie
WINTER WARMER
Head Chef of The Falmouth Packet Inn, Matthew Rowe, cooks up a feast. The Falmouth Packet Inn, in Rosudgeon, near Marazion, has built a reputation for delivering fine food, racking up many accolades including several ‘Taste of the West’ awards, ‘South West Dining Pub of the Year 2014’, as well as featuring in several cookbooks alongside other Cornish greats, from Rick Stein to Nathan Outlaw. If you visit The Falmouth Packet Inn website you’ll be able to see the full seasonal menus and upcoming events, which is enough to get anyone scrambling to book a table!
Recent accolades
If this dish whets your appetite, check out more recipes from Matthew in ‘The Great Cornish Fish Book’ and ‘A Taste of the West Country.’ Matthew also won a Great Cornish Food award in 2015.
Matthew R
owe’s
SMOKED P W I T H A K O S H S C OTC H E G G EDGEREE SA L A D S erves 1 TS METH O
INGREDIEN
FOR THE
4 Cornish
D
SCOTCH EG
GS Add the w duck eggs, hite w cr into separa acked pan of water a ine vinegar to a larg e te nd bring to cu ps 3 tbsp whit the boil. e wine vin Whisk rap eg id a ly r to cr 400g smok ed salmon and carefully pla eate a whirlpool ce the eggs 200g brea w at e r while it’s in the dcrumbs sp inning. Po minutes. R 2 eggs for eg ach for 3 e m g o w ve a sh a 150g flour nd drain w ell. or ground rice Cut the smoked salm MIXED
on into st rips
and wrap tw
o layers aro SALAD LE AVES 4 hot-smok ensuring it und each egg, ed mackerel is covered complete fillets Fl Cooked saff ly. our the eg ron rice an d the beat gs, pass through garden pea e s breadcr n egg, then roll in the Mild curry umbs. Rep p ow eat the pro der gain a 2 shallots, cess good finely chop ped the eggs thick covering. Whe to n all are bread Oil for fryi e d set asid ng W Salt and p e . h e n epper to ta ste the you are ready to serv Sco e, p Balsamic gl aze cook tch eggs in a deep frye lace un r til golden brown.
and
FALMOUTH PACKET INN
20 FOODIE CORNWALL | RECIPE BOOK FCM 17--Falmouth Packet--Recipe--1.00.indd 2
Rosudgeon, Near Marazion, Penzance TR20 9QE 01736 762240 www.falmouthpacketinn.co.uk Find out more online: www.cornwall-living.co.uk
28/11/2016 11:42
foodie
CHANGING with the S SEASONS
Get a taste for the locally sourced, seasonal menus at The Bay Brasserie, Penzance.
Ben Reeve’s
EG, HO NE Y BA KE D EG G CU STA RD, NU TM IT, SERVE D FRU OF E OT GR AN OL A AN D CO MP E WI TH PLU M SO RB ET AN D TH YM
Egg Custard (makes 4-6)
INGREDIENTS
180g yolks 75g castor sugar ml 250 double cream 250ml milk 2g freshly grated nutmeg
METHOD
ituated in Penzance, with panoramic views of Mount’s Bay towards St Michael’s Mount, the Bay Brasserie is modern and airy. Outside, there’s a stunning decking area for the summer and in the winter, two lovely lounges with fires offer a cosy escape from the Atlantic winds and a comfortable retreat after dinner for coffee and liqueur. Sourcing all their produce locally, Head Chef Ben Reeve and his talented, hardworking team ensure that the menu is always seasonally changing, reflecting Cornwall’s coastal and agricultural heritage. For a taste of the bay in your own kitchen, try this popular egg custard dessert for yourself!
THE BAY BRASSERIE Britons Hill, Penzance TR18 3AE 01736 366890 www.thebaypenzance.co.uk Find out more online: www.cornwall-living.co.uk
Gently bring the cream, milk and r sugar to the boil. When the suga is dissolved, mix into the yolks and ls nutmeg. Pour the egg mix into bow a preto a third of the way up. Cook in ately heated oven at 95⁰C for approxim 20 minutes, or until set.
Granola
INGREDIENTS
60g butter 75g honey 1 vanilla pod, split 250g oats 50g flaked almonds 50g desiccated coconut 50g pumpkin seeds 50g sunflower seeds 1 tsp cinnamon powder 250g sultanas
METHOD
Set aside the sultanas; place all the tray. other ingredients into a roasting en gold ll ti C 150⁰ at oven the in Bake and brown. Then fold in the sultanas bake for a further five minutes. Then leave to go cold.
Fruit Compote
INGREDIENTS
3 apples 3 pears Lemon juice Butter
METHOD
Peel and dice apples and pears and le cook over a gentle heat with a litt Leave butter and lemon juice until soft. to go cold.
FOODIE CORNWALL | RECIPE BOOK 21 Images courtesy of: Beth Druce and Matt Austin FCRB 3--ED--Hotel Penzance--Recipe Page.indd 2
28/11/2016 11:59
foodie
What dreams are
made of
Quality time with loved ones and culinary provenance are firmly on the menu at Wheal Dream.
T
é ABOVE Service with a smile
his outstanding family-run pub sits in 22 acres among the undulating hills of the upper Lizard Peninsula. With far-reaching views of the landscape and seascape of this most southerly part of Cornwall, it really is a gem. The relaxed, inviting vibe takes hold even as you pull into the driveway. While the Wheal Dream began life as a cowshed, it has been lovingly fashioned into an impressive family foodie destination, offering a traditional stone barn feel accentuated by fresh, contemporary notes. The Clark family welcomes you with warmth as genuine as the smiling Cornish sun. Barry and Naomi have clearly put heart, soul and a sprinkling of Cornish magic into this thriving business. Not content with buying the Wheal Dream once, they have actually bought it twice, first in 2001, and again in 2010. Barry’s brother Neil and his wife Jane then bought the adjacent golf course in 2014, now run by his other brother Jim and his wife Gemma. “Our passion for the business, the produce, the location and our supporters runs deep,” says Barry. “It really is a family affair. We’re all about being corroborative with local food producers, providing a gold-star service, and creating happy memories for our visitors with all we have to offer.” Local goodness is racked and packed into rustic ciabattas, salads and jacket potatoes, catches of the day, meat from the grill and an array of home-cooked dishes. The Wheal Dream Sunday Carvery is the stuff of legend, with Dales Family Butchers supplying the sumptuous meats that have helped the Wheal Dream earn the accreditation of ‘Best Carvery in Cornwall, 2016’. Catering for large parties effortlessly in their function room, Barry and Jim have also poured boundless energy into outside, meeting a high demand for marquee events and hog roasts. “We have a strong work ethic and think of our staff as family,” says Naomi. “We invest a lot in each other, support each other’s success and watch each other grow. It’s a massively rewarding part of the Wheal Dream experience.”
Barry continues: “We have some exciting plans to ensure we are a growing family resort. Not only do we have a nine-hole golf course; our sports-guru, Neil is branching us into football golf – a brilliantly entertaining sport – and installing some high-end glamping facilities, so guests will be able to stay, play, eat and drink to their hearts’ content.” There really is a sense of adventure in this corner of Cornwall. If there’s one thing you decide to do today, make sure it’s to put the Wheal Dream on your social calendar. The clue to what you’ll get is in its name.
WHEAL DREAM Wendron, Helston TR13 0LR 01326 565103 www.whealdream.com Find out more online: www.cornwall-living.co.uk
22 foodie cornwall | RECIPE BooK FCRB 3--ED--Whealdream--1.00.indd 2
28/11/2016 12:13
Let’s Welcome
It’s all about great fish and steaks this New Year’s Eve - we’re chilling by the fire so why not come and join us to celebrate with a mouth-watering menu plus our selection of world wines, local beers, bubbles, cocktails and so much more... To reserve your table call us on 01736 369729 email reservations@blacksofchapelstreet.com visit www.blacksofchapelstreet.com or pop in and see us at Blacks of Chapel Street 12 Chapel Street, Penzance, TR18 4AW
Sometimes it’s good to treat yourself. From fresh fish and Cornish fudge to lobster and champagne, Little Piece fo Cornwall is the home to hundreds of original, intoxicating and inspirational products from Cornwall’s most creative makers and small businesses.
FIND, BUY AND OWN A LITTLE PIECE OF CORNWALL www.littlepieceofcornwall.com
FCRB 3 - 023.indd 1
28/11/2016 14:33
foodie
A HINTof SPICE
A delicious dish from Keith Brooksbank at The Penventon Hotel.
D
ining at The Penventon in Redruth, a luxurious Georgian former mansion, is always an opulent experience in a truly grand setting. Serving the finest local produce for over 40 years, the hotel has built a well-earned reputation for its culinary delights. The grill-style menu in the newly renovated, steam punk inspired restaurant is well worth visiting for alone. We catch up with Head Chef Keith Brooksbank who shares a tasty prawn and squid dish, utilising our beautiful Cornish produce.
THE PENVENTON PARK HOTEL
West End, Redruth TR15 1TE 01209 203000 www.penventon.co.uk Find out more online: www.cornwall-living.co.uk
K Brooksebitahnk’s
P R AW N C A L D IN Serves 4 E INGREDIEN TS METHOD 2 medium C ornish sq
uid To prepare th 550g headless tamarind w ater, place raw prawns pulp in bowl weith warm water 2 tbsp coconu your fingers . Using work pa t vineg white wine vi ar or until broken down anstdealinto the water negar been released l seeds have . Now 1 tsp turmeric powder syrupy mixture througsthrain the slightly a fine sieve 1 tsp black pe to a bowl an d discard th pper corns minat e fibrous er ia l le ft in the sieve 1 tbsp corian . der seeds To prepar e the raw pr awns, twist th 1 tsp cumin se away from bo e head ed dy and discar s 2 tbsp white d the head. poppy seeds or Peel the prawns, le aving the la segm st tail ground almon ds vinegaenr t in place and then mix with the and half a ts 4 tbsp ground nut oil 5 minutes or so p of salt. Leave for to enhance 1 onion, thin ly sliced Meanwhile, put the turmer the flavour. 3 garlic cloves ic powder, pepperco , cu t in to slivers seeds andrnws, coriander seeds, cumin 2½cm fresh gi hite poppy se nger root, fin eds (if using) ely chopped a spice grinder and into grind to fine 400ml cocon powder. He at the oil in a m ut milk edium-sized onion, rlic pan. Add 4 tbsp tamarin and ginger an d water 5 minutga d fry gently es. Stir in gr for 150ml water 2 minutes. Add th ound spices and fry for 5 mild green e gr ou nd alm ds fin (or if seeded then cuger chillies, halved and tayomu prefer use poppy seeds), coon conut milk, arind water, t into long th w ater, ¾ of th in shreds and half a e sliced chillie tsp of lt. Br 2 tbsp choppe s ing to simm d coriander for 5 minutes. Adsa er and cook d the prawns 3-4 minut and sim er for Salt in the restesof, no more or they will overcomok For the tam sliced chillie . Stir s and coriand arind water serve with stea er and med basmati 4 tbsp tamarin rice. d pulp Alternative fish – you can use an praw 150ml of war m water goujonns for this dish and it also wyortykspe of raw s of fish well with like brill or Jo hn
Dory.
24 FOODIE CORNWALL | RECIPE BOOK FILLER FCRB 20--ED--Penventon Recipe--1.00.indd 2
25/11/2016 12:43
foodie
A FESTIVE
feast
With Christmas just around the corner, why not turn your hand to one of Baker Tom’s favourite seasonal treats – homemade Stollen.
T
his delicious German fruited bread is easy to make and is a great alternative to traditional Christmas Cake. Complete with a sweet marzipan centre, and finished with a dusting of icing sugar, it’s sure to be a hit with friends and loved ones. Follow Tom’s simple recipe and try it yourself or, if you aren’t feeling too adventurous, you can also find it in Baker Tom’s shops, where you can also preorder your breads and cakes in time for the festivities. Visit Baker Tom’s shops in Truro, Falmouth, and Wadebridge, as well as the Bakery Café in Pool, Redruth.
BAKER TOM
01209 218989 www.bakertom.co.uk Find out more online: www.cornwall-living.co.uk
's TSTom O LL EN
INGREDIENTS METHOD
together the milk, 1. In a large bowl, mix ar, mixed spice, sug st, yea , our butter, fl ground almonds, salt, ground cinnamon, t and the rac ext illa van the egg, the ke a sticky dough. almond extract to ma 100g mixed peel oured work surface. r 2. Knead on a lightly fladd ou fl ad bre g on str in the raisins, 0g 20 After ten minutes s and mixed peel (and extra for dusting) currants, flaked almond the mixture. into m the rk wo st and dried yea 6g fresh yeast or 14g of k into your mixing Place the dough bac 3. ar sug g 30 lightly oiled cling h wit er cov and l bow one hour. for de asi set film and perature) 50g milk (at room tem gh should have 4. In this time your dou t rac ext your dough onto a la ce nil Pla va . tsp size 1 doubled in face and roll out sur rk wo ed lightly flour square. m 1 tsp almond extract 20c x m to make a 15c ce a sausage shape spi into xed an mi ½ tsp 5. Make the marzip the middle in ys wa and place length n dough over the ½ tsp ground cinnamo of the dough. Fold the es it and can no marzipan, so it enclos 4g salt n. see n bee ger lon 80g butter, softened 6. Place the loaf onto a baking sheet proof ck, or grease covered with non-sti 25g ground almonds dough with the the er cov paper, and for 1½ hours or ve Lea lm. fi oiled cling 25g flaked almonds bled in size. dou has gh until the dou 1 egg to 180°C. Bake your 7. Preheat your oven 35-40 minutes. tely loaf for approxima 150g marzipan with icing sugar f loa Sprinkle the baked of the oven for the g out stin es du com it for en ar wh sug Icing finishing touch.
75g raisins 75g currants
foodIe Cornwall | reCIPe BooK 25 FCM 27--ED--Baker Tom Recipe--1.00v2.indd 3
28/11/2016 12:24
5 of the best
CONFECTIONERS AND PÂTISSIERS
W
hether you are in the mood for a piece of expertly crafted chocolate or a perfectly buttery pastry, Cornwall has much to offer. We have been quite happy to taste our way through all of Cornwall’s sweets and treats to bring you a list, in no particular order, of delicious desserts that are sure to get your sweet tooth tingling. We only wish we could have included more!
THE RAW CHOCOLATE PIE St Ives The Raw Chocolate Pie offers a wonderful choice of indulgences that are suitable for diabetics, coeliacs, vegetarians, vegans and those with lactose intolerance, and with the health benefits of coconut oil and raw cacao, you can get your chocolate fix while boosting your wellbeing! This family-run business is full of goodness, inside and out, and can be found in health food shops around Cornwall, including their own shop in St Ives. We can’t wait to try the full range! www.rawchocpie.co.uk
CORNISH PATISSERIE Launceston The Cornish Patisserie in Launceston, supplying delicious homemade desserts and savouries, boasts a wide range of patisseries, including cheesecake, gateaux and even a gluten free range! So keep an eye out this Christmas for Cornish Patisserie products, in foodie venues across the county. www.cornishpatisserie.co.uk
TRENANCE CHOCOLATE Mullion Trenance Chocolate is based in Mullion with a small team of skilled chocolatiers busily working to create treats and gifts for all ages, using the finest Belgian coverture and making everything by hand. Open seven days a week in Mullion, you can check the website for appearances at local events so you never miss a thing! www.trenancechocolate.co.uk
I SHOULD COCO St Ives
Found in Truro, Wadebridge, Falmouth and Pool, Baker Tom provides truly scrumptious, freshly made breads, pastries and cakes using traditional baking methods and the finest organic ingredients. Why not treat yourself to a bun that Mary and Paul themselves would be proud of, at this awardwinning bakery.
When looking through the St Ives shop window at all of the handcrafted chocolates you are certain to come to the decision that you should coco. With customisable toppings and messages, the expert chocolatiers over at I Should Coco offer a personalised chocolate experience that is sure to bring you back, time and again.
www.bakertom.co.uk
www.ishouldcoco.co.uk
BAKER TOM Truro, Wadebridge and Falmouth
26 FOODIE CORNWALL | RECIPE BOOK 5 of the best.indd 4
28/11/2016 17:41
Star of
THE CITY Dining out is always a treat at The Alverton in the heart of Truro.
T
he Alverton, a 19th century manor house converted into a luxury hotel in Truro, is the perfect place to stay for a weekend in the city. But it’s just as great if popping in for a quick lunch or dining out in a beautiful setting. We catch up with Head Chef Simon George, who is kind enough to share one of his current favourites on The Alverton’s menu.
THE ALVERTON
Tregolls Road, Truro TR1 1ZQ 01872 276633 stay@thealverton.co.uk www.thealverton.co.uk Find out more online: www.cornwall-living.co.uk
Meet Head Chef, Simon George
Simon enjoyed cooking from an early age, serving breakfasts in a small café at weekends. After leaving school, he started working in pubs and restaurants. Offered an amazing opportunity as chef de partie in a large Cornish hotel, he gradually worked his way up to Head Chef. Simon thrives under pressure, from service to weddings. Having taken time out to start a family, Simon has been relishing his role as Head Chef at The Alverton since 2014.
Simon Geor
foodie
ge’s
MAPLE GLA DAU P H IN OZ E D G A M M O N W IT H IS E P EA & SAGP OTATO ES A N D E PUREE Serves 4 INGREDIEN TS METHO Cured por D
k loin on the bone (4 ra A in of po rk from L. ck) thelobo ne for 10 da George Butchers is cu 200ml of ma re ys with swee dr ied for 10 da ple syrup t cure, then d on ys. hung W he n read 5 large potato es colour on eaychto sicudet a chop, pan fry to get a gold . Rub maple 1½ pints of cr ga mon ch syrup all over en op and roas eam restmfo th t at 18 0° r the same ti c for 8 minut e 2 sprigs of rose m es, then mary Slice potatoes very e. thinly with a the starch m 4 cloves of ga rlic Season cr and line in a deep dish, atanledoaslint . Wash off 8 layers high eam with ga . Salt and pepp rli er Heat the cream and passc,thsaroltugand pepper and rosemary. h a fine siev Pour the crea e. m over th 500g peas cream halfway up th e potatoes until you ca e di 10g of sage with your hands and theshcr. Press the potatoesndosewenthe eam will rise Cook for 45 to the top. minutes on 6 shallots 170°C. For the pea an
Finely dice sh d sage puree allot and ch opped garlic Add garden and fry gent peas and ch ly. opped sage. minutes. Cook for two Add a drop of cream, salt an d pepper. Take off the heat and blen d. Pass through a chinois to a smooth pu ree.
FOODIE CORNWALL | RECIPE BOOK 27
FILLER FCRB 3--ED--Alverton Manor Hotel--1.00.indd 2
25/11/2016 14:15
foodie
SADDLE UP We are treated to a delicious meal using rabbit, a tasty yet underappreciated meat.
A
dam Cawood, Head Chef at Mevagissey’s Trevalsa Court shares his recipe for rabbit saddle stuffed with chestnut mushrooms, and served with baby gem, veg and grape salsa. “Rabbit is personal favourite of mine”, says Adam, “especially this dish, which uses fresh seasonal veg. You can get your rabbit from most good local butchers but with some you may have to pre order them but a good rabbit will be worth it. Try to also get the butcher to prep the saddle for you as well as this can be a fiddley job for people not comfortable with knives. If you get the legs included with your prepared saddles, save them in the freezer for the winter months for a heart-warming rabbit stew.”
TREVALSA COURT HOTEL
School Hill, Mevagissey PL26 6TH 01726 842468 www.trevalsa-hotel.co.uk Find out more online: www.cornwall-living.co.uk
Adam Caw
ood’s
R A B B IT SA D L E ST U F C H EST N UD T M U S H RFOE D W IT H OMS INGREDIENServes 4 TS METHO D Saddle of ra bb it To m
ake the gr 4 rabbit sadd chives toge ape salsa, mix grapes, le ther in a bo s (from 1kg ra wl and add shallot and until they bi the olive oil b b nd together it s) . Re 12 rashers stre aky bacon For the rabbit, sauté the frigerate until needed mushrooms butter until so in 100g ch and place on ft. Once soft, remove fr a knob of om the heat a tea towel mushrooms, estnut Le to av dr e ain any exce sliced to cool ss liquid. 2 tbsp chives , fine chopped Once cool, blitz in a food proc mix th es
2
e mushroom se s and chives r then in a bowl together Open your sa dd le flat on a be Seasonal ve with the nch and fill mushroom g the middle mixtu together, al 8 asparagus sp most to a he re and roll the loins ears W ar t sh ap e in the mid ra 8 spring onio e saddles in dle n, sliced clingpfith lm, tied at bo the bacon and wrap tigh tly th ends in a 100g fresh pea a lightly simm knot, and po in ering pan fo s ach in r 2 hours 2 baby gem le After the ho ttuce place in urs poaching remov 10g butter Take cold water until cold e from the pan and out of ing film and brow 2 tbsp water medium heatcled n the bacon frying pan in a Pinch of salt O and pepper nce browned, place in oven for 6-10 the middle of the sadd le is hot and minutes until For the spri cooked thro ugh Grape salsa small pan anngd veg, place butter and w ater into a place over a m ed ium heat 80g grapes Once your butter has melted add and peas, co ½ shallot, fin ve r w e diced asparagus has ith a lid for 2 minthuteesasparagus until the 4 tbsp olive oi Remove fr softened om the heat l an tsp chives, fin an d add the spri d Baby gem e chopped othe ng onion and r veg for 30 leave in the warm pan seconds with the
28 FOODIE CORNWALL | RECIPE BOOK FILLER FRCB--FCM 21--ED--Trevalsa Court--1.00.indd 2
25/11/2016 14:18
www.polurrianhotel.com Mullion, Cornwall info@polurrianhotel.com 01326 240421 or email £5.70 per person. tennis court - day membership from swimming pool, hot tub, gym and including an indoor and outdoor toThe our Leisure Club, with facilities perfect seaside retreat £17.95. Non-members are welcome andfrom enjoy one of3the most from 2Relax courses £14.95, courses spectacular livingtorooms in Lunch England, not treat yourself Sunday with breathtaking views of Mounts Bay views, from £7.50 per person. Or why and the Atlantic Ocean beyond. While Vista Lounge, taking in the spectacular this stunning backdrop provides a feast Enjoy our amazing Cream Tea in the for the eye, our wonderful food will delight even the most jaded of palates.
Polurrian Bay Hotel
Polurrian Bay Hotel A contemporary coastal retreat perched on the cliffs of the Lizard Peninsula… Polurrian Bay Hotel invites you to enjoy the finer things in life. Kick the sand off your feet and enjoy sea-view rooms, divine Cornish cuisine, spa treatments, swimming pools, crèche facilities and activities. Great news! We have recently been awarded an AA Rosette for culinary excellence.
Our boutique seaside rooms are styled to suit children, dogs and grown-ups, so whatever you choose we’ve got the perfect accommodation to meet your family’s needs. Cornish Food is the heart of our hospitality and our team of chefs take pride in creating seasonal menus to showcase the finest local ingredients from land and sea. If you feel the need to rejuvenate, options include a stroll on our private beach or perhaps a relaxing treatment in the spa.
delight even the most jaded of palates. for the eye, our wonderful food will Enjoy our amazing Cream Tea in the this stunning backdrop provides a feast Vista the spectacular and theLounge, Atlantictaking Oceaninbeyond. While 28/11/2016
01326 240421 or email info@polurrianhotel.com ¤ Mullion, Cornwall www.polurrianhotel.com
FCRB 3 - 023.indd 1
14:42
foodie
RAISE a glass!
We catch up with the team at Constantine Stores to deliver their pick of the best cocktails.
W
hatever the season, the quandry of what to drink is one that never fails to present itself. Cocktails have certainly become popular over the last few years and there’s nothing better to quench that sea-air thirst than a refreshing beverage filled with cooling ice. With so many to choose from we decided to ask our friends at Constantine Stores what their top picks would be and how to go about making them at home. With over 60 years in the drinks business we’re sure they’ve mixed a few spirits together in their time!
Constantine S
tores
COCKTAILS
INGREDIEN
TS METHO D ORD 20ml No. 209 G ç L A ST W
in 20ml lime juic e 20ml green C hartreuse 20ml Marasch ino liqueur
Combine all ingredients over ice into a Boston shaker. Shak e and strain into a cockta il glass.
M
50ml Buffalo IN T JU L E P Trace Add all ingr edients 15ml sugar sy rup tin and half fill with incrto a Julep ushed Ch n with a 6-7 mint leav bar spoon. To ice. es crusurhe Top with soda p with or lemonade Gar d ice, soda or lemonad e. nish with m
ç
int leaves.
ç P IN K S 25ml Briottet UMMER Pamplemouse Rose Combine al l ingredie 20ml lemon ju ice ice into a Boston shaknters over 15ml of Death . Shake an d strain into a Door Gin cocktail glass, 5ml Grenadin topping with soda and ad ding a e lemon slice as ga rnish. Soda
COR
N & O IL 50ml Doorly’s XO Rum Combine all ingred nts ov 10ml Velvet F er ice into alernum a Boston shaker. Shie ake an 2 dashes Ango stura Bitters into a glass half filled withdcrstrain ic us ç
e and garnis h with a lime
hed slice.
CONSTANTINE STORES LTD
30 Fore Street, Constantine, Falmouth TR11 5AB 01326 340226 www.drinkfinder.co.uk Find out more online: www.cornwall-living.co.uk
30 FOODIE CORNWALL | RECIPE BOOK FCRB FILLER--FCM 23--ED--Constantine Stores--1.indd 2
28/11/2016 10:49
foodie
Alfresco
CLASSICS T Trebah Kitchen’s contemporary styling provides the perfect backdrop for Executive Chef Dan Gvalda’s modern twist on a French classic.
rebah Kitchen is a fresh, bright, contemporary space with clean lines, pops of vibrant colour and its own terrace amongst tropical planting at Trebah Garden. Michelin-trained, former Master Chef quarter-finalist, Daniel Gvalda, talks passionately about his future plans for Trebah Kitchen envisaging, “Feast nights, seafood barbeque evenings on the beach and a renewed focus on Cornish quality. The specials menu will always feature ever changing bistro style dishes utilising seasonal ingredients alongside a set menu of Trebah favourites and the return of Sunday lunches in autumn.” Dan shares his take on the French classic Tuna Nicoise; a favourite of regular local diners and visitors alike, this dish has proven to be an alfresco lunchtime hit!
Daniel Gvald T U N A N ICO IS E SA L A D S E RV ES 4 INGREDIEN TS METHO D THE DR
a’s
ESSING To prep 100ml white wine vinegar all ingredare the dressing, whisk ients in a 2 tbsp course gr wl and ain mustard set aside to marinatbo e. 2 tbsp honey For the salad, boil th 300ml olive oi e new potato un l and 2tbsp of til they are reserved cookedes ; check them just anchovy oil minutes every 10 so you don’t th em . Seasoning Once cool, cu over cook t into half and place to one side. THE SALAD 500g Cornish Blanch the gr een new potatoes of boiling water beans in a pan 200g trimmed for 3-4 fine green bean and plun ge into iced minutes s 200g vine cher water them cookin ry tomatoes ha g further. Le to stop lved cut into ave to dry, 50g Kalamata th ird s and put to olives (destoned one side. ) Combine al 25g tin l salad in (reserve 2 tabl ned anchovies bowl together with 1grtbedients into a espoons of oil) Season if ne sp of 25g flat leaf pa eded, cover an dressing. rsley, roughly chopped fridge for 2 hours to marinatde.leave in Zest and juice of 1 lemon Lightly oil a pan and he at un smoking. Se ar the tuna st til 2 cloves of garl ea eaks on ch side roug ic (crushed to a hl y 2-3 minutes fine paste) like them pi if you nk . Add 2 red onions th inly sliced deglaze the pan withththe butter and e salad fo minut Seasoning centreesof. Place the warm salad in rth2-3 e a plate and ad 4 8oz tuna stea top. Add a d drizzle of the the tuna on ks ga dr essing and ish with lem 25g butter of rn on slices and parsley. a sprig
TREBAH GARDEN
www.trebah-garden.co.uk/eat @TrebahKitchen Find out more online: www.cornwall-living.co.uk
Discover more
Trebah Kitchen can be accessed free of charge without entering the garden itself. Open daily from 10am serving delicious homemade cakes, breakfast, lunches and afternoon tea, it is the perfect place to relax after walking through the stunning gardens.
FOODIE CORNWALL | RECIPE BOOK 31 FCRB FILLER--FCM 24--ED--Trebah Garden--1.00.indd 2
25/11/2016 14:30
foodie
A COUNTRY HOUSE by
THE SEA
Kick back in a bit of cosy, comfy, luxury with huge open fires and scrumptiously delicious food.
Highlights
Nick says: “Getting the hotel’s first ever AA4 stars last year. Winning the Best Day Spa in Cornwall award after only six months of being open. And… now we have just achieved a high 2 AA Rosettes with the comment they will be watching us with anticipation. A real testament to the calibre of our chefs.”
words by:
Mandy Milano
R
ecently I took myself off for a short break at the Merchants Manor in Falmouth; I’d heard excellent reports about the friendly welcome, comfort and excellent food. It’s the sort of place you can kick off your shoes, curl up on a comfy sofa with a book and look forward to some delicious food. There is an understated elegance with gorgeous wooden floors, muted grey and white colours with wonderful splashes of colour and quirky artefacts – it is like being welcomed into someone’s country home by the sea! And when I meet Nick Rudlin and Sioned Parry-Rudlin, the owners since October 2012, it’s easy to see where this wonderful atmosphere comes from. They are warm and welcoming, and very obviously rather
proud of the wonderful hotel they have created. Nick is delighted when I explain my feelings about the place to him. “That is exactly the vision we have for Merchants Manor; somewhere where you can totally relax in beautiful surroundings, and… where you are guaranteed some truly delicious food and drink!” Sioned smiles and chips in: “Nick has a real ambition for the food and beverage side; he is always in the kitchen working up dishes with Hylton, our Chef Patron, and the team.”
é ABOVE Sioned and Nick í BELOW First class dining in a luxurious setting
32 FOODIE CORnWALL | RECIPE BOOK z. FILLER FCRB 3 - FCM 25--ED--Guest Editor Merchants Manor--2.00.indd 2
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Background The excellence of the hotel comes as no surprise when I learn a bit more about the pair; there’s been years of dedication and experience! They are both from Wales, met at catering college and then went on to the University of Manchester together to study hospitality, followed by two and a half years learning about hotel management in America. Returning to the UK they worked at Slaley Hall in Northumberland for a while before deciding: “that we really needed to do a stint in London… Sioned was working two jobs for a while, and our tiny bedsit in Swiss Cottage cost £900 a month!” Then Nick worked at the prestigious new County Hall Hotel in London, and later, Sioned ran the private
dining and events department at the Ritz hotel, working with some of the most demanding clients in the business. She explains: “The feeling at the Ritz is that it’s a gorgeous, comfy home from home for many of the clients. And, that’s what we aim for here too!” Nick adds: “During those years we worked in every department involved in running a really good hotel. Then we realised that after 15 years it was time to leave London and find a hotel of our own… We knew our stuff, now we wanted to put it into action for ourselves!” Sioned adds: “It was time, our son Noa was about eight and we knew it was a now or never moment!” So in Easter 2012 Nick found himself in Falmouth looking at hotels. “None of them seemed right at that time. But… I walked into Falmouth and just fell in love with it. The wonderful cobbled streets, with those fabulous glimpses out to sea, it was so vibrant. It was just the right place for us!” Then the details for Merchants Manor arrived and the rest, as they say, is history!
They’ve done lots of work on the hotel and, apart from the designer, have used local Cornish tradespeople and businesses. “We still use the same carpenters and painters, even the guy who takes care of the gorgeous wooden floors is the same.” Nick explains. “And we work hard to find our food and drinks suppliers, from the house bubbly which is local, to the lobsters and foraged greenery used in the kitchen… we continue to search out new suppliers and work closely with existing ones.” Now they are finally getting a bit of time off, it’s family trips to the local beaches. Sioned goes running along the coast and Nick says with a grin: “The nicest thing we’ve done is to get a dog, our Springer, Henry.” They too like to go for one night stays to other hotels: the Tresanton, the Headland and The Old Coastguard are favourites. Sioned smiles, “We just love making people happy in the hotel, customers and staff. We love this place and work hard… but as soon as we’re off it feels like we’re on holiday!” Merchants Manor is definitely on my list of favourite hotels and if I can wait that long I’ll be making use of their winter ‘Sunday night sleep over’ offer. From £80 per room for roast dinner, bed and breakfast, one not to be missed!
“We work hard to find our food and drinks suppliers, from the house bubbly which is local, to the lobsters and foraged greenery used in the kitchen…”
Merchants Manor 1 Western Terrace, Falmouth TR11 4QJ 01326 312734 info@merchantsmanor.com www.merchantsmanor.com Find out more online: www.cornwall-living.co.uk
FOODIE CORnWALL | RECIPE BOOK 33 z. FILLER FCRB 3 - FCM 25--ED--Guest Editor Merchants Manor--2.00.indd 3
28/11/2016 10:53
foodie
Choccie
HEAVEN Rich dark chocolate is just sublime with cherries.
A
fter one of his customers highly recommended it, we persuaded Bruce Rennie, Head Chef at The Shore in Penzance, to share one of his favourite mouth-watering recipes using heavenly partners – chocolate and cherries. Although a bit tricky, anyone but the most inexperienced cook should manage it; do use a cooking thermometer to measure the temperature of the egg, cream and milk mixture. The good news is that you can prepare this delicious desert well in advance – so no last minute cooking needed.
THE SHORE RESTAURANT 13-14 Alverton Road, Penzance TR18 2QP 01736 362444 www.theshorerestaurant.uk Find out more online: www.cornwall-living.co.uk
Bruce Renni
e’s
DELICE OF CHO C H E R RY SCOO L AT E W I T H RBET INGREDIEN
Serves 4
TS METH
OD For the delice Put the milk , cr 140ml full-fa bring to the eam and salt into a pa n and t milk th boil. In a sepa rate bowl w e eggs briefl hisk 325ml double y, th en gr cream boiling liquid into the egadually whisk the gs. Return th to the pan an e d heat gent 2 free-range eg ly whilst stirr mix gs until the mix reache ing, s 82C. Then 340g good-qu transfer the ickly ality dark to cool to mix into a large bowqu d allow chocolate it has compl52etC. Whisk the chocolatl an e in until ely melted an minimum 60 co m d is ev bined, th per ur the mix in enly solids, roughlycent cocoa desired mouldenanpo chopped for 3-4 hours. d allow to set intothyoeurfr idge Allow th Pinch of salt room temperature befoeredeselice to return to rving. For the sorbet 600g kg cherri es, stoned 1 lemon, juic e 150g caster su gar 150g water
To make the sorbet, heat sugar and w together to ater dissolve the su to cool. Put the cherries, gar, then set aside lemon juice cooled suga and r sy until it is com rup into a blender and blend pletely smoo using a fine th. Strain th sieve and ch e urn in an ice mix machine un cream til it mix in a bow is set, or alternatively put the l in the freeze 5-10 minutes r an until it reache d whisk every texture. Plat s th e desired e up the delic ew and top with chopped pist ith the sorbet achios.
34 FOODIE CORNWALL | RECIPE BOOK FCRB FILLER - FCM 15--ED--SHORE RECIPE--1.00.indd 2
28/11/2016 11:00
Eat, Drink & Be Happy at the Gannet...
The Gannet Inn, St Ives Road, Carbis Bay, St Ives, Cornwall TR26 2SB 01736 795651 info@thegannetinn.co.uk www.gannetstives.co.uk 1. CL--AD--1.indd 1
15/08/2016 16:03
1. CL--AD--1.indd 1
15/11/2016 10:39