foodie
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a very British crisp from Cornwall Mandy meets Mark Sullivan who is taking some very Cornish foods out to the world.
I
t is not without a little trepidation that I set off to meet Mark Sullivan, the Chairman of Warrens Bakery. He has earned a stellar reputation for growing companies in the food industry, in particular in developing their markets internationally. In Cornwall it started with Cornish Sea Salt, and now includes Warrens, and the Cornish Seaweed Company. But I needn’t have worried; an extremely amicable chap calls out: “Hello, come on up” from the top of the stairs at Warrens. We shake hands and he smiles warmly – the first of many; we fall into easy conversation as he sorts out tea and ushers me into the meeting room – there are a lot of colourful packets of crisps on the table, which puzzles me slightly – but more about crisps later! Mark moved to Cornwall “to relax and take things easy,” he explains with a rather sheepish grin. And although he does seem very relaxed, I don’t for a minute think he is taking it easy! Like so many of us, he had developed a deep affinity (his words) with Cornwall from childhood – it was a regular holiday haunt and later became a favourite for his own young family. So, after a hugely successful career advising food and related companies internationally, he left the bright lights of London behind and moved to Cornwall with his family. But it wasn’t long before he got drawn back into all things foodie! He met and loved the team and product at Cornish Sea Salt and quickly saw how he could help to grow the company and the range they sell. “It’s such a fantastic product”, he tells me, “with such great provenance (a word he uses a lot), coming from the highest quality water from the seas around
words by:
Mandy Milano
the coast of the Lizard, no-one else can beat us! The company already had a wonderful brand image but needed a much bigger market.” He invested in the company and got stuck in! Cornish Sea Salt is now in over 35 countries around the world and has quadrupled in size at its base on the Lizard. Mark adds, “Taking the Cornwall brand out into the world is something I’m very passionate about,” Then he met the Warrens family and a similar story emerges. “I knew I could work with the brand,” Mark explains. “It’s Cornwall’s oldest bakery. I could see the potential of making it an international brand. There is such a strong story of heritage in the shops but we run that alongside state-ofthe-art retail systems.” He is also passionate about developing the staff and cross-fertilising staff across the businesses. “Someone can join us and develop a really successful career, with a wide range of experience, across the businesses. The food industry has plenty of opportunities and I want to see it happening in Cornwall. We achieve that by being based in Cornwall but operating globally.” Right on cue we are joined by Jason Jobling, Chief Operating Officer at Warrens, who is a great example of how the company likes to grow its own, as well as attract the best. He tells me: “My father was a baker here, so I guess baking is in my blood. I started working at Warrens at the age of 12 after school, dusting doughnuts with sugar! When I turned 15 I asked for, and got, an apprenticeship training to be a baker… and now I’m Chief Operating Officer!” Not bad for a boy who started out sugaring doughnuts! But although he doesn’t say so, there
in over 35 co now u n tri
in size at its pled bas u r d e a u
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foodie
é ABOVE Chief Operating Officer Jason Jobling enjoying some down time with his family î RIGHT The eyecatching new range of crisps
has obviously been a lot of hard work and learning along the way, including stints of work experience with other bakers around the UK to learn, and bring back, new skills and ideas to Warrens. Jason passes me a bag of crisps. “This is our latest development and they are a really good example of what we are striving for.” Mark picks up the story “We recently took over The Cornish Crisp Company; an excellent concept but it was struggling as many small companies do. We saw a different way to put Cornwall on the map and developed a new range that offered appeal internationally and created The Great British Crisp Company, flying the British flag with a Cornish heart, with all the amazing provenance that comes with that. We already have great bakers who regularly work on new product development, we already work with local potato growers, cheese makers and so on. And we have the provenance of high-quality salt and peppers. It’s a real match made in heaven. But we wanted to be truly different as well as improve on the quality of crisps, so we developed new flavours around iconic traditional British meals like ‘fish and chips’ and ‘English breakfast’.” Jason grins and adds: “I clearly remember Mark coming in one day and saying: ‘Lets have this new adventure!’ It’s certainly been an interesting journey. We had a huge debate about whether ‘chicken tikka masala’ was British, and it definitely is a contemporary classic.”
“The Great British Crisp Company, flying the British flag with a Cornish heart”
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So that explains the packets of crisps on the table! Mark offers me a packet of fish and chip crisps – absolutely delicious! Not to be outdone, Jason opens some chicken tikka masala ones – his favourite – and he’s right… they are gorgeous, tasty tikka chicken with a little kick of curry in a crisp. The whole range has been really well received in the trade. They have the usual core range of flavours, like salt and vinegar but they use Cornish Sea Salt and West Country cider vinegar – and there it is again, Mark’s favourite word – provenance! Whilst munching on crisps I ask them both about time off. Apparently Mark has been known to check out supermarket shelves when on holiday to see what’s new or different! And he starts to tell me about the opportunities with Cornish Seaweed Company. “Seaweed is very sustainable, hand harvested and is incredibly nutritious. We are getting some very strong interest from a couple of ‘upmarket supermarkets’ to stock it, and we can use it in our other products too!” Great provenance again, I think quietly with a smile – his passion is definitely contagious. But I persevere, and both Mark and Jason agree that family time is very important when you work so hard. Mark likes to go canoeing and kayaking on Carrick Roads when he gets the chance and loves the unique geology of the Lizard. He also likes Godrevy for a walk and a great breakfast at Godrevy café.
Jason still enjoys baking at the weekends with his three children, the eldest of whom is only 7. He has also started to grow his own vegetables “My kids love helping but generally end up making mud pies!” His favourite beach is Sennen, where he proposed to his wife, and loves the view from the tennis courts at Trelissick. But the conversation quickly returns to baking, provenance, crisps and the staff team. Jason tells me, with some pride, that Mike who runs the crisp factory started off working in the bakery. “There really are great opportunities for young people coming into the food industry with us as we grow.” Mark adds: “I really love Cornwall and feel extremely lucky to live here. And... it feels even better knowing we can make a difference to the local economy by taking great Cornish baking out to the rest of the world. Not just the best Cornish products, but the best British food, based in Cornwall is what we want to do.” And it seems highly likely he will succeed!
The Great British Crisp Company Boswedden Road, St Just TR19 7JP 01736 788538 sales@greatbritishcrispcompany.co.uk www.greatbritishcrispcompany.co.uk @greatbritcrisp 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!
SECOND AA ROSETTE FOR TREVALSA COURT Trevalsa Court is a beautiful boutique hotel on the south coast, leading down to a secluded sandy beach. Who wouldn’t want to escape to this idyllic paradise? But it’s not just the stunning location alone that’s tempting visitors. Trevalsa Court has just picked up its second AA Rosette, awarded for consistently high standards, excellence, precision in cooking and attention to detail, especially in quality of ingredients. Head Chef Adam Cawood says: “To have all the kitchen team’s hard work recognised by the AA with the award of a second rosette is fantastic, but we are not resting on our laurels. We still have many more ideas so let’s see what the future brings”.
Trevalsa Court owner, John Gladwin adds: “This award is terrific for the hotel and a great achievement by Adam and his team. The pressure on the Head Chef in a small hotel like ours is much greater than in a standalone restaurant. The menu has to change daily, but Adam has managed this whilst maintaining really high quality and consistent cooking to produce beautiful and innovative dishes. My increasing waistline is a testament to this!” TREVALSA COURT School Hill, Mevagissey PL26 6TH 01726 842468 www.trevalsa-hotel.co.uk
FINE FOOD AT CORNWALL HOTEL & ESTATE
READERS’ OFFER FROM ROSEWARNE MANOR
Relaxation and recuperation may be the name of the game at The Cornwall Hotel & Estate, yet the beautiful retreat also offers a fantastic range of great food from its renowned eateries. Let the attentive staff take the pressure off as you enjoy fine dining in the Arboretum Brasserie, with its beautiful views overlooking the estate. Or, if the weather permits, some al fresco fun on the Parkland terrace. Savour the seasonal Cornish produce with a brasserie ‘twist’; The Cornwall delights the senses with fresh, subtle flavours and extraordinary presentation. The skilled chefs take inspiration from Cornwall’s natural larder of land and sea, with as-freshas-possible seafood and tasty vegetables from the local farms. You are equally welcome popping in for an afternoon tea or a decadent Sunday lunch.
In last month’s Gourmet Gossip we gave details of the award-winning, varied and delicious menus offered by The Restaurant at Rosewarne Manor. To follow this up The Restaurant is providing some exclusive offers, just for you! If you plan on visiting Rosewarne on a Wednesday, Thursday or Friday, just show the staff this article and you’ll get a free tea or coffee! If dining with two or more courses from the a la carte menu then you can get coffee and homemade petit fours for free too. The restaurant has a lovely vibe, with beautiful garden views and a large patio area to soak up the sun, providing even more reasons to visit. The bar menu offers some great favourites like fish & chips and the renowned chowder. The á la carte menu offers a fantastic dining experience, making Rosewarne Manor one place that certainly needs to be on your list, special occasion or not. Head to Rosewarne Manor and remember to take this article with you for your free goodies!
CORNWALL HOTEL & ESTATE 01726 807531 www.thecornwall.com
ROSEWARNE MANOR Gwinear Road, Connor Downs, Hayle TR27 5JQ 01209 610414 www.rosewarnemanor.co.uk
BEACHSIDE BEAUTY AT CAERHAYS CASTLE Following on from their hugely enjoyable first season at the beach café Caerhays, Simon, Sallie and the team are working on this season’s programme of foodie and music gatherings. How about dropping in to try their speciality slow-roasted meats or seafood paella nights? Another firm favourite is the American smoked barbeque. To keep you entertained whilst you try out the menu, there will be live music from some of the South
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West’s best musicians. What could be better than a stroll on the beach, a paddle in the sea and finishing off the day with some great food, music and a spectacular view of Caerhays Castle in the background?
CAERHAYS CASTLE Gorran, Saint Austell PL26 6LY 01872 501310 www.caerhays.co.uk
21/03/2016 17:22
THE FALMOUTH PACKET INN STRIKES GOLD AGAIN The Falmouth Packet Inn has gained another Gold award with Taste of the West 2016, cementing its status as an award-winning dining pub, promoting award-winning produce from the south west. Head Chef Matthew Rowe says: “We’ve always prided ourselves on championing the magnificent local produce around us. Having great fresh ingredients at our fingertips allows us to produce some amazing food. Our ethos is simple: we serve great fresh local food in a relaxed atmosphere.” Lee Russell brings an extra dimension to the kitchen team, along with Matthew’s youngest son David. The Packet is now serving breakfast from 9am to 11am, Monday to Saturday; lunch 12pm to 2.30pm; a selection of light bites, sandwiches, cream teas and homemade cakes from 2.30pm to 5pm; and evening service from 6pm to 9pm. THE FALMOUTH PACKET INN Rosudgeon, Penzance TR20 9QE 01736 762240 www.falmouthpacketinn.co.uk
THE PERFECT SUNDAY ROAST AT THE LEMON ARMS After hearing such good things about The Lemon Arms at Mylor Bridge, we headed over to the popular local pub in the creekside village on the Carrick Roads for a traditional Sunday lunch. And we certainly weren’t disappointed. With generous portion sizes, the roast is an absolute must! The perfect antidote after a brisk stroll around the creek, along with a pint of Proper Job. As with all the menu, everything is locally sourced wherever possible, from the beautifully tender meat to the fresh vegetables. Another recommendation is the hand-picked wild mussels, perfect in flavour and size! Head Chef Chris and his team simply steam them in white
wine and garlic and serve with French fries. Delicious! THE LEMON ARMS Lemon Hill, Mylor Bridge TR11 5NA 01326 373666
BEST LOCAL FLAVOURS AT THE FERRYBOAT
The return of spring also sees the return of some fantastic seasonal produce. So, we catch up with Robert Bunny, Head Chef at The Ferryboat Inn at Helford Passage, who gives us a sneak preview of what to expect on the menu. Look out for Cornish sprats. “These gorgeous small silver fish are beautiful dipped in milk then flour and deep-fried, served on toast with a smoked tomato ketchup”, he says. Robert is a big fan of local shellfish: “Helford cockles are one of my favourite ingredients. As a child I went cockle picking every year. They’re great steamed, served with vinegar, white pepper and brown bread. Also, pickling and serving them with pork belly is dreamy!” A favourite seasonal veg is Cornish asparagus. “This is unbeatable”, says Robert. “No messing, just quickly blanched, tossed in butter or some French dressing and Cornish sea salt.” Robert also loves Canara Farm chard for its versatility. “I love this leaf! It’s local and there are so many ways to use it. We like to pickle the stalks and serve with crab rarebit and hazelnuts. Charring the leaves gives a beautiful nutty flavour, perfect served with pork or lamb.” FERRYBOAT INN The Helford Passage, Nr Falmouth TR11 5LB 01326 250625 www.thewrightbrothers.co.uk/ferryboat-inn.html
Springtime at Morgans St Agnes
Cornwall
GIFTS - INTERIORS - PAPER GOODS - TOYS - CAFE
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Morgans, Presingoll Barns, St Agnes. TR50PA. www.morgans-online.com
21/03/2016 17:23
foodie
Freshly
The New Inn in Goonhavern offers a unique blend of style and comfort in which to enjoy your meal.
BAKED
As Vicky’s Bread celebrates ten years in the business, we catch up with the company’s founder Vicky Harford who has long championed the artisan baker.
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t Foodie, we love a good heartwarming story, especially ones that involve independent and enterprising ventures doing well – those that champion our fine produce and artisan craftspeople creating away here in Cornwall. So, it’s a delight to congratulate the Vicky’s Bread team on a decade of success! 2016 has been an exciting year so far for all the team. “We’ve moved into beautiful new premises, there are new products in the pipeline, including breadsticks, flatbreads and new Saturday specials, and we celebrate our tenth anniversary in May”, explains Vicky. “We’re also expanding our delivery range into Devon.” As a result of these exciting developments, the Helston-based artisan baker is taking on more staff, and teaching them from scratch how to make bread – the slow, traditional way. “A lot has changed since we started out ten years ago”, laughs Vicky. “Back then, nobody knew what a sourdough was, and when we boasted about how slowly our dough was fermented, we got a lot of puzzled looks!”
These days, artisan bread is hugely fashionable, and the health and taste benefits of sourdoughs are well documented. Sourdough has a naturally greater shelf life, it’s typically more moist than standard dough, has a greater depth of flavour, and its culture helps our bodies to extract more of the minerals and goodness from the bread. So, all in all, it’s pretty good stuff! And people are beginning to cotton on to its wonders. This is great, not only for Vicky’s Bread, but for food lovers everywhere, because a great loaf of bread really is the most wonderful thing. Here’s to the next ten years! Vicky’s bread is available all over the county in local convenience stores, farm shops and delis. Contact the team to find an outlet near you.
é ABOVE Vicky and her team produce freshly baked bread every day
VICKY’S BREAD 01326 572084 info@vickysbread.co.uk www.vickysbread.co.uk Find out more online: www.cornwall-living.co.uk
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THE ST ENODOC HOTEL
Privately owned boutique hotel and spa in exquisite hideaway overlooking the Camel estuary in Rock. The beach is a stone’s throw from the hotel and a passenger ferry to Padstow. The spa offers a relaxing and enjoyable day spa experience, with a friendly team who go above and beyond to ensure you leave feeling invigorated and pampered. For reservations and the latest offers 01208 863 394 | info@enodoc-hotel.co.uk | www.enodoc-hotel.co.uk
Tue-Sat 12:00 - 14:30 17:30 - Late Fri -Sat 17:30 - Late Sun -Mon Closed
01872 22 22 37
www.gravy-boesti.co.uk info@gravy-boesti.co.uk 8 Edward Street, Truro, Cornwall, TR1 3AJ
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foodie
A shore thing
We go undercover to enjoy award-winning seafood at The Shore in Penzance.
A
s great seafood lovers, my partner and I have wanted to sample the menu at Bruce Renee’s specialist seafood restaurant The Shore in Penzance for sometime, and when asked to write a restaurant review for Foodie it gave us the perfect opportunity. Once our table was reserved we booked bed and breakfast accommodation at the Artist Residence in Chapel Street Penzance. We’ve visited Penzance a few times but weren’t familiar with Chapel Street and I was impressed by the interesting mixture of independent shops in this traditional area of Penzance. After a leisurely stroll around the shops we changed for dinner and popped into the Turks Head for a quick pint before walking up the hill
to The Shore. The restaurant is centrally located in Alverton Street and it’s nice being able to park for free and walk to the centre unlike most other towns in Cornwall. I’ve always found fresh fish a far more flavoursome and healthier alternative to meat and wasn’t at all disappointed to discover only fish dishes on the menu that evening. Having said that, the variety of fish was diverse enough to satisfy different tastes. All the food is locally sourced by Bruce Renee personally prepares and cooks all of the dishes on the menu and even grow some of the vegetables in his garden. Apparently you can also see him washing up at the end of the night! The Shore is Bruce Renee’s first solo project and perhaps the
pinnacle of an accomplished culinary career including roles including Sous Chef under Gary Rhodes and Head Chef at Michelinstarred ‘Shanks’ in Northern Ireland. Although we booked an early evening table the restaurant was already half full when we arrived and it was great to be given the choice of remaining tables by the waiter. We both felt comfortable and relaxed in soft lighting and ocean-inspired decor. The restaurant layout is stylish and minimal without unnecessary clutter adding to a warm and rustic ambience. Our waiter was very unobtrusive, giving us plenty of time to settle in before bringing the menus. My partner was amazed to find her favourite ‘Tripel Karmeliet’ Belgian beer on the drinks menu and I followed suit with a ‘Chimay Red Cap’ Trappist beer. It makes a refreshing change to find a quality craft beer menu in addition to the wine list. The beer was served with a delicious, light and crusty small granary loaf hot from the oven. A perfect appetiser. For starters I ordered the brill with ginger, spring onions, garlic and wasabi – a minimal dish with fresh clean flavours and interesting textures. The combination of fresh garlic flowers and mild wasabi perfectly complemented the flavours of the brill. My partner decided on the mackerel with peanut dressing. For the main course I ordered the monkfish nitsuke with samphire, noodles, diakon and shimmer. A delicious Japanese inspired dish with suptle flavours and generous prices of monkish. The choice was
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not easy as I would happily have eaten any of the main courses on the menu. My partner opted for the lemon sole which came with a citrus butter sauce and cocotte potatoes. The two dishes were refreshingly different, the monkfish was was quite fleshy and the delicate flavours of the samphire and shimeji mushrooms went perfectly with the noodles, while the lemon sole with its delicate flesh was more traditionally prepared. For dessert I chose the passionfruit tart with pink rhubarb and vanilla ice cream and my partner tried the Valrhona Dulcey chocolate cremeaux, dark chocolate sorbet with peanut. Again the two dishes were different; my fresh and fruity tart light in comparison to the rich chocolate mouse. I washed the sweet down with another Causeway craft beer, while my partner tried the coffee, served with three complimentary sweets: a fresh macaroon, a piece of Cornish fudge and a handmade chocolate. A deliciously sweet end to a very enjoyable meal. It became increasingly obvious throughout the evening that Head Chef Bruce Renee takes great pride in the menu and it was great to see him talking to diners at the end of the evening, discussing the food. We look forward to returning soon!
THE SHORE 13/14 Alverton Street Penzance TR18 2QP 01736 362444 www.theshorerestaurant.uk Find out more online: www.cornwall-living.co.uk
ì ABOVE A selection of food and drink from the evening è RIGHT Head Chef Bruce Renee
Every issue, we dine undercover at a different restaurant, tasting the menu and putting the team through their paces in search of the finest eateries, freshest produce and best service. It’s a tough job but someone has to do it! Look out for our ‘Tried & Tasted’ seal of approval.
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foodie
TAKE A BITE
Enjoy these tasty Portuguese treats from the Courtyard Deli & Kitchen in Falmouth.
D
id you know that the Pastel de Nata (Portuguese Custard Tart) was originally dreamt up around the 18th century by Catholic monks who, in using large quantities of egg whites to starch linens, including nun’s habits, found themselves with a surfeit of egg yolks to use up? What a delicious result! The Pastel de Nata is a firm favourite of visitors to the Courtyard Deli & Kitchen in Falmouth. Fondly referred to by the Deli team as Natas, the pastries are made daily on-site and are available on a first-come, first-served basis. Infused with citrus and cinnamon, they are delicious both warm and cold. Arrive early to make sure you don’t miss out! Or why not have a go at making your own using the recipe below?
COURTYARD DELI & KITCHEN 2 Bells Court, Falmouth TR11 3AZ 01326 727007 sarah@courtyarddeli.co.uk www.courtyarddeli.co.uk Find out more online: www.cornwall-living.co.uk
Courtyard D
eli & Kitche
PA ST E L D E N
Makes 12 INGREDIEN TS METHO D
250g whole m ilk
ATA
n’s
Roll the puff
1 orange using pre-roll,paskstiprythout very thinly to form a re ctangle. If is step! (pared zest on Roll the past ry rectangle ly) long along its long swiss-roll sh edge to form Cut into 10 eq ape. a 1 lemon ual pieces. Pr (pared zest on the palm of es s ly) to form your hand and then each pastry round with roll out with very thin ci 1 cinnamon st ick in the fridge to chill.rcles. Place on a floured traya roanllidng pin put el the skin fr 35g plain flou enPe om the lemon sure no whi and orange, r te pith is pres ta king care to ent. Put the peel 240g caster su , milk and ci gar to simmer ing. Remove nnamon stick in a pan 3 egg yolks for at least 30 minutes. frThom the heat and leave toanind heat really infuse e Deli leaves fuse the it overnight to Place the eg flavours. 150g puff g yolks and fl our ilk to make th pastry mmilk e mixture in in a pan and add enou gh to a past and w e. Add the re hisk to combi maining ne. Place the su gar and 100g heat to 108° c. Once at th water in another pan an is temperatu d syrup to the re, ad egg Cook over a yolk, flour and milk mix d the sugar ture. medium heat Take care to until the m keep it mov ing as it will ixture thickens. the base of tend the to ensure th pan. Once thickened, ta to catch on at st there is no re all of the flour has been e the mixture cooked out sidual taste and of flour. Once cooked leave to cool , pour the mixture into a piping bag . and Remove the neatly into a pastry from the fridge an tray of muffi d press the di n moulds. scs Pipe the mix tu Bake at 230° re in to each mould, ab out 2/3rds fu C for 15 min are slightly bl utes and the ll. istered and tops of the ta blackened. rts
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Locally sourced, beautifully cooked dishes like Cornwall on a plate
>
Line caught fish, local mussels and shellfish
>
Cornish beef and lamb from our local farm
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With the largest selection of Cornish wines and spirits anywhere
Sky Sports
19 Fore Street, Fowey, PL23 1AH www.theglobefowey.co.uk 01726 337076 tables@theglobefowey.co.uk
Everyone's welcome Sunday Lunches 2 course dinner from £14.95 3 course dinner from £17.95
Why not try Our amazing Cream Tea in the Vista Lounge taking in the spectacular views of Mounts Bay and beyond. From £7.50 per person Please bring this advert to redeenm a 10% dicount off any of the above
Open all day from 11.00 serving coffee & cake lunch 12-2, dinner 6-9 Tasty range of deli items & original gifts available 01326 573 911 | www.thesquareatporthleven.co.uk
7 Fore Street, Porthleven, Cornwall TR13 9HQ
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Afternoon cream teas
Vista Lounge
Tempting Spa Treatments
Polurrian Bay Hotel Polurrian Road, Mullion TR12 7EN Call: 01326 240421 Email: info@polurrianhotel.com
21/03/2016 15:04
Got to visit... BAKER TOM’S BAKERY CAFÉ
Baker Tom’s Café, located at the speciality baker’s bakery in Pool, near Redruth, has a relaxed, inviting vibe. As soon as the night bakers leave for home, Tom’s team swing into action serving delicious hot breakfasts, steaming coffees and an array of warm croissants, cakes and rolls fresh out of the ovens. Watch the day bakers mix, mould and bake while you sit back and enjoy the baked delights. At lunchtime, daily specials include rustic focaccia sandwiches and baguettes, deep-filled quiches, pasties, salads and hot dishes of the day, served with hunks of Tom’s delicious bread. Make a visit on a Friday and you’ll be treated to Baker Tom’s legendary ‘Pizza Friday’. A full takeaway menu and business platters are also available to order. Whether you’re looking for breakfast, coffee and cake, a filling lunch or just popping in to pick up a quick bite or loaf of bread, Baker Tom’s Bakery Café offers a friendly welcome and tasty food at good Cornish prices. Open Monday to Friday, 8am to 4pm, and Saturdays, 8am to 3pm. Look out for the green flags on Wilson Way.
BAKER TOM’S BAKERY CAFÉ Wilson Way, Pool, Near Redruth TR15 3RT 01209 218989 www.bakertom.co.uk Baker Tom’s bakertomsbread BakerTomsBread Find out more online: www.cornwall-living.co.uk
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stes
Delicious dishes
Bread for all ta
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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
Falmouth Packet Inn. Rosudgeon, Nr Marazion, Penzance. TR20 9QE
01736 762240 www.falmouthpacketinn.co.uk
Food & Drink Festival Sponsored By
Fri 13th & Sat 14th May 2016 Lemon Quay, Truro hello@lesw.co.uk • 01872 888733
f
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foodie
Banana parfait with peanut brittle
Foodie
Scallops
Duck
theatre
Dining at Gravy Boesti, Truro’s boutique bistro, is all about big flavours, beautiful presentation and the experience itself.
T
aste and presentation. These are the two main food factors for Scott, Ian and Chris, the attentive and entertaining team at Gravy Boesti. Nestled close to Truro Crown courts, Gravy Boesti is a theatre as much as an eatery. Its unique open kitchen is the focus of the premises and Head Chef, Scott Williams, loves nothing more than to dazzle his patrons with expert and stylish food preparation, right in front of your eyes. The restaurant oozes comfort and relaxation. The main dining area is naturally illuminated by a central skylight and the interior décor comes together to create a great sense of space, giving the restaurant an
airy quality. Which is all the more impressive when you take into account the expert chefs preparing their delicious menu just a few feet from the diners. The team at Gravy Boesti love mixing classic and contemporary flavours. Cornish born and raised Head Chef Scott Williams’ favourite ingredient happens to be chillies, he says: “I love the spice, the heat and the versatility. When used correctly they can enhance both sweet and savoury dishes, such as our magnum pineapple and chilli desert. And they can be served hot or cold.” Scott developed a love for spicy, bold flavours during his time at Cribbs in Falmouth. Scott’s introduction to Caribbean cuisine has left its mark on his dishes. Chris, however, is more interested in Italian flavours and most importantly, cheese! “My motto is ‘everything tastes better with cheese’. It’s great in cooking, or in a simple picnic of really good bread and fantastic Cornish cheeses.” Being a bijou bistro providing such delicious food, it is best to book in advance to avoid disappointment. And with the warmer months arriving you can always enjoy the tranquil, secluded courtyard and patio areas.
words by:
A.R. W allace
ê BELOW Scott making Gnocchi pasta
GRAVY BOESTI 01872 222237 info@gravy-boesti.co.uk www.gravy-boesti.co.uk Find out more online: www.cornwall-living.co.uk
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foodie
FOOD with a view With a new head chef and rave reviews we had to discover why everyone is talking about the Gylly Beach Café.
S
hhh!… Don’t tell anyone, but we’ve found a restaurant with a view to die for and food to match. The Gylly Beach Café sits at the back of the golden stretch of sand that is Falmouth’s famous Gyllyngvase Beach. Overlooked by the imposing Pendennis Castle on the headland, from here you can drink in the amazing views out across the Lizard Peninsula and towards the Helford River. Whether seated in the smart restaurant looking out through the panoramic windows or enjoying a seat on the wrap-around terrace, that view is everywhere. Come rain or shine – the terrace has patio heaters and
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a canopy that can be brought across in wet weather – you can be assured of fine wine and good food while watching the yachts that have sailed out of Falmouth harbour scud across the water. The Gylly is open 364 days a year, so for those chilly days out-of-season you even get a rug for your knees! It’s not just the view though that’s drawing everyone to the Gylly. This unique and stylish, family-run and award-winning eatery prides itself in serving homemade food using the highest quality local produce wherever possible. Coffee, ice cream, meat, fish, cheese and artisan bread are all sourced within a 15-mile radius. Everything is homemade, from the morning croissants to the after-dinner desserts. The atmosphere is relaxed and friendly – think gentle music, welcoming staff and modern decor. All the staff clearly work as part of a well-oiled, close-knit team. Soul, spirit and smiles – that’s the Gylly family in a nutshell. The Gylly has come a long way since the café came into new ownership back in 2000, but one thing that hasn’t changed 16 years on is the excellent service, which keeps customers leaving with a smile. The café is open everyday from 9am for coffee, breakfast, patisserie and delicious homemade cakes. A leisurely lunch lasts from 12-4pm, with a carefully chosen menu of culinary delights that is just the thing to satisfy your hunger after a long walk along the coast, a swim in the sea or a sail around the bay. Or indeed a break from work, shopping or just because… With evening tables bookable from 6pm,
at night the Gylly gets all grown up. As the restaurant lights are turned down low in summer you can watch the sky change from azure blue through to the golden hues of a Cornish sunset, while in winter the twinkling lights of the candles on the table reflect out across the water. Offering such delights as Creedy Carver duck with pickled mushrooms, pan-fried stone bass fillet with vanilla mussels and Philip Warren moorland grass-fed beef fillet with burnt shallots, it’s all about getting the best out of Cornwall’s rich and diverse ingredients for the Gylly’s new Head Chef Dale McIntosh. Formerly Chef Patron at The Merchants Manor in Falmouth, where he fronted the team that saw the hotel awarded 4 AA star rating, Dale is passionate about all aspects of food, produce and cooking. A finalist in South West Chef Of The Year in both 2014 and 2015, he is no stranger to high accolades. With Dale now part of the Gylly family, his plan is to take the café to the next level, adopting the company ethos that: “We try to make a difference in everything we do.” We are looking forward to some delicious new recipes from this award-winning chef and our next trip down to the Gylly Beach Café for some fabulous food with a view.
Gigs at the Gylly
From 7.30pm every Sunday you can kick back and enjoy some brilliant music at Gylly Beach. From soloists to band nights there’s something for all tastes. See the website for listings.
GYLLY BEACH CAFE Cliff Road, Falmouth TR11 4PA 01326 312884 café@gyllybeach.com www.gyllybeach.com Find out more online: www.cornwall-living.co.uk
words by:
Hannh Tapping
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Got to visit... BYSTRO AT THE LAMB & FLAG
ew eatery n t n a r ib v s ’ h t Redru
Just seven months after the successful opening of their ďŹ rst venue in St Austell, the Bystro team have done it again, turning yet another beautiful old building into a much needed restaurant and hang out. Bystro at the Lamb & Flag is located in a stunning building just off the high street in the heart of Redruth. The team have taken it back to its roots as the old Lamb & Flag, creating a huge buzz around town. Bystro is open for breakfast, lunch and dinner every day, serving fresh delicious food and a fabulous selection of hot and cold drinks with a sprinkling of free entertainment thrown in here and there. With a sleek, stylish interior and a fantastic menu to match, Bystro at the Lamb & Flag is a welcome addition to Redruth, already garnering an enormous amount of praise from the local community. The warm and friendly welcome as you walk in the door, teamed with the amazing food and service, will make you never want to leave.
BYSTRO AT THE LAMB & FLAG Alma Place, Redruth TR15 2AT everyone@bystro.co.uk www.bystro.co.uk Find out more online: www.cornwall-living.co.uk
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foodie
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
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.
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