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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!
BOSCASTLE’S FRESHEST LOBSTER AND CRAB, FROM POT TO PLATE There’s nothing quite like proper Cornish seafood fresh from the boat. And you can’t get much fresher than the daily catch from Beeny, the 33ft boat owned and run by Boscastle Fishing Company. Whether looking for delicious lobster, tasty crab, or even wet fish when it’s available, the journey from pot to plate is a refreshingly short one. “It’s really important to us that Boscastle is once again an active fishing port selling its own catch,” says Rachel Hellyer-Jones who manages the Rocket Store. Here you’ll find Boscastle Fishing Company’s whole crab and lobster, either live or cooked. Rachel continues: “We also serve freshly made lobster rolls, crab sandwiches, potted crab,
dressed crab and our new product for this summer, the ‘crab dog’ – a toasted brioche roll filled with our own delicious crab mix and topped with pancetta, red onion and lemon zest.” Sounds pretty tempting to us! Visit The Rocket Store on the harbour over the summer from 9.30am to 4pm to see for yourself. Alternatively, if you’re not able to visit Boscastle in person, call the shop and the team to put your orders in. BOSCASTLE FISHING COMPANY The Rocket Store, Boscastle Harbour PL35 OHD 01840 250450 orders@boscastlefishingcompany.com www.boscastlefishingcompany.com
CORNISH MEETS ASIAN AT THE BREAK, WIDEMOUTH
A NEW CHAPTER FOR FINE DINING IN NEWQUAY If you’re looking for the perfect location to relax and enjoy the best of Cornwall’s culinary delights, then the best place to start is Chapter 1. This recently opened restaurant in Newquay was created with one thing in mind: unforgettable food with an affordable price tag. Owner and Head Chef, Tom Marckins, explains the restaurant’s ethos: “I wanted to create a place for people to come and eat with their mouths and not their eyes.” Indeed, just a cursory glance at the simple but well-considered menu shows that Tom likes to let the flavours do the talking. Chapter 1 opts for classics served with flair using the finest ingredients, largely sourced from the region’s best producers. Tuck into sea trout with sea greens, crab and radish, followed by pannacotta served with black pepper, watermelon and mint. We can’t wait to try out this new experience ourselves – bring on the next chapter!
Overlooking Widemouth Bay in Bude – one of the UK’s top coastal towns – is The Break, Cornwall’s number one secret hideaway. With a beach bar and music venue in which you can enjoy the basic ingredients for the simple, Cornish good life, The Break aims to provide good food, tunes and views in a laid back setting with private access to the beach. With gin sangria, Cornish spirits, bar snacks, seafood and spices, craft beers, chargrilled steaks, skewers, little dishes and sharing platters, there’s something for everyone. What’s more, you’ll even find board games that promise to keep everyone entertained! Using locally sourced produce to provide rustic and ravishing dishes, the ‘Corn-Asian’ Head Chef combines his experience growing up as a fisherman’s son, cooking in Padstow, with 35 winters traveling in Asia. From Asian mackerel and Sri Lankan spider-crab curry to Pad Thai noodles and Korean fire chicken, The Break promises to have something to whet everyone’s appetite. THE BREAK Beach House, Marine Drive, Widemouth Bay, Bude EX23 0AW 01288 361256 enquiries@thebeachhousewidemouth.co.uk www.beachhousewidemouth.co.uk
CHAPTER 1 8 Morfa Hall, Cliff Road, Newquay TR7 1SG 01637 499263 enquiries@chapter1restaurant.co.uk www.chapter1restaurant.co.uk
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Gourmget ossip
BEST BLUE CHEESE IN BRITAIN? A big congratulations to the Cornish Cheese Company, whose Cornish Blue Cheese has been shortlisted for the Great British Cheese Awards 2016 for the ‘Best Blue Cheese’ category. The Cornish Cheese Company is now relying on the public vote, which will determine who goes through to the finals in September. The vote closes on September 9th, so if you’re a lover of cheese and all things Cornish and would like to get involved, visit: www.greatbritishchefs.com/cheese-awards/voting Cornish Blue is a full-flavoured, sweet, creamy cheese with a distinctive taste that particularly appeals to those who would not normally venture near blue cheese – as well as enthusiasts! And if the skeptics need anymore convincing, in addition to winning a number of awards across the 15 years it has been produced, in 2010 Cornish Blue was crowned ‘World Champion Cheese’ at the prestigious World Cheese Awards. You’ll find Cornish Blue in delis, specialist food shops and large retail counters across the southern region of the UK or you can buy online direct via the company website. Try it for yourself and discover why so many people love this champion cheese.
SAVOUR THE SUMMER MENU AT THE LEMON ARMS Always winning our hearts are the superb flavours of the ocean available on the menu at the Lemon Arms. Set in Mylor Bridge, a beautiful seaside village with charming traditional cottages, this pub is perfectly situated to enjoy the best that our seas have to offer. After taking a sunny stroll around the creek, soothe your throat with a cool glass of wine or beer in the beer garden. And, if the appetising sea air get’s your stomach rumbling, the traditional pub menu that also boasts sumptuous seafood such as lobster, spider crab and mussels promises keep you coming back time and time again! With a children’s menu as well as vegetarian and gluten-free options, there’s something for everyone at the Lemon Arms so, if you fancy a leisurely, creekside stroll before satisfying a well-worked-up appetite, pop in and see what all the fuss is about! THE LEMON ARMS Lemon Hill, Mylor Bridge TR11 5NA 01326 373666
THE FUTURE’S BRIGHT AT THE RED RIVER GRILL, HEARTLANDS The Red River Grill, for over a year now, has been impressing us with delicious, freshly-cooked dishes utilising the excellent, local produce available in Cornwall. Their key to success is good, honest food that’s constantly developing and changing, in a truly unique and historically significant setting where there’s plenty to explore for all the family. With a team that enjoys trying new things, there’s an underlying passion driving them on; the chefs are busy developing a new, winter grill menu which is set to keep on impressing! So, while we’re making the most of the sun, we can’t help but look forward to the exciting, upcoming menu at the Red River Grill.
CORNISH CHEESE COMPANY Cheesewring Dairy Knowle Farm, Liskeard PL14 5BG 01579 362416 www.cornishcheese.co.uk
RED RIVER GRILL Heartlands, Pool, Redruth TR15 3QY 01209 721200 www.heartlandscornwall.co.uk
DELICIOUSLY FRESH OYSTERS SERVED ON THE BEACH AT CARLYON Enjoy gourmet seafood at Gossips… well at Ostraca Cornwall, found on the site of former nightclub, Gossips at Cornwall Coliseum! Nestled amongst the dunes is a real pearl: a pop-up oyster bar serving the freshest seafood and a whole range of drinks. Ostraca (roughly translated to “like an oyster shell with writing on”) is a unique mini restaurant, sometimes a four-seater tapas bar, sometimes seating eight inside at the chef’s table, and sometimes catering for up to 50 guests at beach banquets. Fisherman Ranger, who runs the bar, has spent the past eight years supplying the UK’s top chefs, getting to know producers at food festivals, and hosting his own pop-up gatherings. Ranger says: “I personally know pretty much every producer on our menu, from microbrewers and artisan bakers, to salad growers and ice cream makers!”
Over the winter, Ranger gathers wild Fal oysters and processes them in Mylor under the name Cornish Native Oysters. Order online and, with overnight delivery, your oysters are as fresh as you get in the dunes – look out for the exclusive offer next month. The ‘Crinnis Summer Beach Menu’ changes daily, but favourites include: Porthilly Rock oysters and handpicked dressed Cornish crab. Meanwhile, the bar includes Camel Valley Brut, Rebel Brewery Ales on draught, Cornish gins and Revolver Rum. OSTRACA CORNWALL Crinnis at Carlyon Beach www.ostraca.co.uk ostraca cornwall
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SHOULD YOU COCO?
CHEFS FOR HIRE CORNWALL
Here at Cornwall Living, we’re always envious of the craftsmanship of chocolatiers. After all, how many other activities appeal to all ages? The thing is, it’s not something you can just dip into. Or is it? I should Coco, the St Ives based artisan chocolatiers, are offering workshops to anyone with a particularly sweet tooth, who’d like to try making their own fresh Cornish cream truffles, experiment with chocolate moulding, piping and design before wrapping and ribboning their creations to take home. Great fun both on your own and with friends, these workshops are also perfect for hen parties and family groups looking for a chocolatey twist to their day out. What’s more, the end product makes for an ideal gift for friends and family of all ages, so there’s really no reason not to try it! There’s just one thing, though – these workshops are sure to be a sell out, so make sure to book in advance!
Specialising in recruiting chefs and front of house (FOH) staff for hotels, restaurants, events and private dinner parties is up-andcoming Cornish company, Chefs For Hire Cornwall LTD. Executive Chef, Director and Cornishman Terry Adamson has worked in a number of 3 Rosette restaurants around the UK. Now, he uses his background and experience to inspire his company and motivate his chefs. Due to his 18 years’ experience within the catering industry, Terry has good contacts and great relationships with fellow chefs and Cornish food suppliers. “I recruit only the best in the area who are extremely passionate about what they do.” So, if you run a business, hotel or restaurant and require a hardworking chef, waiter or waitress, whether it’s simply to help out or to fill a full time position; or, if second-to-none service is your passion, be sure to get in touch!
I SHOULD COCO 39 Fore Street, St Ives TR26 1HE 01736 798756 www.ishouldcoco.co.uk
CORNWALL CHEFS FOR HIRE LTD 07738 026210 info@chefsforhirecornwall.co.uk www.chefsforhirecornwall.co.uk
TASTE OF THE SEA IN THE CITY AT FALMOUTH BAY
VICKY’S BREAD BAKERY SHOP OPENING IN HELSTON
Whether they’re recommending a dish or suggesting a wine to complement your meal, the team at Truro’s Falmouth Bay Seafood Café are always more than happy to help. In the heart of the city, Falmouth Bay places diners in prime position to enjoy a pre-theatre menu before making the most of the wealth of on-stage entertainment at the Hall For Cornwall. Carefully created by award-winning Head Chef, Dan, the menu stands out as a testament to his talent and passion for food. There’s even a dedicated children’s menu and dogs are welcome, too! Why not start things off with pan-fried langoustines in garlic butter with homemade bread and follow it up with lobster and crab linguine in white wine and leek sauce? Round it all off with lemon parfait, white chocolate soil, meringue, lemon curd and raspberry sorbet before withdrawing to the garden with a coffee or cocktail to wash down the evening with some fresh, evening air.
Since moving into new, larger premises in January, the team at Vicky’s Bread have been producing more delicious artisan, French-style sourdough breads than ever, and even sending them as far as Devon! Following this success, they are now opening a shop counter at the HQ in Helston, making it even easier to get your hands on the tasty bread. So you can pop by, buy a loaf of bread and breathe in those tantalising baking smells as well! The new shop will be open from 10am to 10pm, Monday to Friday, and 2pm to 10pm on Sundays. All the usual loaves will be available, as well as frozen pizza doughs.
FALMOUTH BAY SEAFOOD CAFE 53 Castle Street, Truro TR1 3AF 01872 278884 www.falmouthbayseafoodcafe.com
VICKY’S BREAD Tresprison Industrial Estate, Helston TR13 0QD 01326 572084 www.vickysbread.co.uk
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er ties cat par ns We ivate ctio pr fun for and
www.polurrianhotel.com IN THE HEART OF PENZANCE SERVING A CHOICE OF FRESH FISH DAILY AND Mullion, Cornwall MEDITERRANEAN STYLE MEALS AND TAPAS info@polurrianhotel.com Open Mon240421 - Sat from 9am.or Breakfast, morning coffee, lunch and dinner 01326 email 01736 366007
§
30 Alverton Street, Penzance TR18 2QN
£5.70 per person. tennis court - day membership from 02/10/2015 FCM 16--alverne--0.25.indd 2 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.
12:30
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 04/08/2016
01326 240421 or email info@polurrianhotel.com ¤ Mullion, Cornwall www.polurrianhotel.com
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A hearty HELPING
Chris, Head Chef and owner of Seadrift Kitchen-Café, shares a delicious way to enjoy Newlyn smoked haddock.
H
ere at Cornwall Living we love Seadrift Kitchen-Café. The menu is fresh, colourful and always locally sourced; the interior is bright and stylish; and the staff are friendly and welcoming. Situated in Porthleven, a fishing village that has become a haven for foodies, why not visit Seadrift for lunch after a walk along the spectacular surrounding coastline? Or – as the evening grows dark, the harbourside lights begin to twinkle and Porthleven’s iconic clock tower is lit up – how about dinner? And in the meantime, you can cook up a storm at home courtesy of Chris’s below recipe…
foodie
Chris’s
N E W LY N A N D S P IN ACS M O K E D H A D D O C K, L E R A N G E P OA H R IS OT TO W IT H CO E K, P EA C H E D EG G A R N D F R ES H PNAIS H F R E E R M ESA N S E RV ES 2 INGREDIEN TS METHO D
1 banana shal lot Gently cook the shallots an d garlic in a litt 2 cloves of garl le oil, add the ic rice an d sweat off fo r another 200g of risotto rice minute. Ad 100ml white wine spladshthe white wine and a 1 large fillet (a of water (5 l). Bring to of skinned, bo pproximately 250g) the boil and allow 0m to simmer fo ned and diced 4 to 5 r m inutes. Newlyn smoked haddoc N ex t add the leek k s, followed the Half a leek doubNleewlyn smoked haddock,by cr ea m, Good handful of lemon juic and a squeeze of washed spin e. Reduce ach tempera ture, simmer the Handful of ga for 3 to 4 m inutes and se rden peas pepper to yo ason with salt and ur taste. 200ml double cream Add the peas and spin ach, allow Juice of half a the risotto to lemon lid sit in on for a coup the pan with the le of minutes Salt and pepp so the er spinach wilts. 2 Cornish free In th e m eantim -range eggs boiling water e, bring a pan of Splash of water with a sp for poaching th w e eggs ine vinegar to the boil.lash of white Splash of white Po two Cornish fr -range eg ach the wine vinegar gs and lift for the out when readee y. poaching pan Stir the risott o an Fresh parmesan poached egg on todpserve, place the of the ris fi
ott nish, dress w ith plenty of gr o to ated parmesan .
Discover more
Carla, Chris’s wife, is an award-winning landscape photographer. Just around the corner from Seadrift you’ll find her gallery on Chapel Terrace, stocking Carla’s stunning work, vintage prints and a range of gifts.
SEADRIFT KITCHEN CAFE Fore Street, Porthleven TR13 9HJ 01326 558733 www.seadriftporthleven.co.uk Find out more online: www.cornwall-living.co.uk
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Open every day throughout the year from 10:00am - 4:00pm; lunch served until 3:00pm. Open for dinner on Thursdays, Fridays and Saturdays 6:00pm - late; dinner served until 9pm.
Tremenheere Kitchen, Tremenheere Sculpture Gardens, Gulval, Penzance, Cornwall, TR20 8YL E: tremenheerekitchen@gmail.com
T: 01736 448089
LIZARD PENINSULA GRASS FED BEEF Suppliers of Beef with true Cornish Provenance
Our beef is home-raised and naturally grazed.
Buy the best beef straight from the farm, delivered to your door.
100% GRASS FED BEEF good for the animals • good for the environment • good for you Beef boxes • BBQ Boxes • Stewing & Slow Cook Beef Boxes Traditional and bespoke cut steak, quality burgers & finest mince
Red Ruby beef dry-aged on the bone for at least 28 days
MAIL ORDER OR LOCAL DELIVERY 01326 280 188 | 07815 737 560 email info@grassfedbeef.co.uk web www.grassfedbeef.co.uk Boscarnon Farm, near Coverack TR12 6NU
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foodie
FOOD for thought Enjoy one big weekend of food and drink at the Eden Project, from 9th to 11th September. è RIGHT From top left: Jun Tanaka Vivek Singh Lesley Waters Eden Project Chef Phil Vickery John Whaite Brian Turner
T
he Eden Project’s ever-popular food festival returns as one big weekend this September, celebrating the best on offer in food and drink. Come along to be inspired by the secrets of celebrity chefs, sample delicious foodie treats from local and regional producers, and tantalise your palate with daily wine tastings hosted by Susy Atkins. Families can get involved in grinding some corn, having a go on a pedal-powered smoothie bike or even making some insect sushi, courtesy of The Crunch, in fun workshops exploring more about where our food comes from. Make a day of it and enjoy a meal at one of Eden’s restaurants. Dine in the unique surroundings of the Med Terrace restaurant and savour authentic Mediterranean dishes such as artisan pizza and paella. Or try the tasty burritos inspired by the South American elements of the rainforest. Marion Harrison, Festival of Food organiser, says: “This year’s festival is going to be a packed three day celebration of the very best in food and drink. Our stellar line-up of celebrity chefs will be sharing top tips, visitors can ‘try and buy’ delicious foodie treats, and there’s fun for all the family involving some rather unusual food activities!” All Festival of Food talks and demos are free with Eden admission. See www.edenproject.com/festival-of-food for full details. Eden’s beer festival, in partnership with St Austell Brewery, is also returning on 1st October. Featuring a huge range of speciality beers and ciders, tickets are on sale now for £12.50 (buy online at www.edenproject.com/beer-festival).
EDEN PROJECT Bodelva PL24 2SG www.edenproject.com Find out more online: www.cornwall-living.co.uk
Celebrity chef line-up includes Friday 9th September Vivek Singh
Respected Indian chef and author, and Saturday Kitchen regular. John Whaite The Great British Bake Off winner, and resident chef on Lorraine. Saturday 10th September Phil Vickery
Star of This Morning, and one of the nation’s favourite chefs. Lesley Waters Cookery school proprietor, author and This Morning regular. Sunday 11th September Brian Turner
Chef, restaurateur and TV personality, best known for Ready Steady Cook. Jun Tanaka Saturday Kitchen regular, chef and restaurateur.
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WEST END BAR & GRILL Christmas 2016
From 1st - 23rd December
HIGH TEA An afternoon treat of sandwiches, scones & cakes From £12 per person CHRISTMAS PARTIES 3 course dinner Casino in the bar From £22 per person
4 West End, Redruth. TR15 2RZ 01209 500757 compassbars.com compassbars@gmail.com
THE CORNISH ARMS, HAYLE EXCELLENT FOOD & DRINK, LOCALLY SOURCED, WITH BEAUTIFUL FINISHING TOUCHES
OPENING TIMES Monday - Sunday 8.30am - 11pm
|
FOOD SERVED Monday - Saturday Breakfast 9-11.30am Lunch 12 - 3pm Dinner 6 - 8.30pm SUNDAY Breakfast 9 - 11.30am Roast Dinner 12-8pm
01736 753237
enquiries@cornisharmshayle.co.uk | www.cornisharmshayle.co.uk 86 Commercial Road, Hayle, TR27 4DJ
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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.
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FLAVOUR of the bay We catch up with The Bay Restaurant team in Penzance, to discover the secret behind their favourite appetiser.
S
ituated in Penzance, with panoramic views of Mounts Bay toward St Michael’s Mount is The Bay Restaurant. Modern and airy, The Bay has a lovely decking area where you can while away those sunny summer days with a chilled glass of something prior to dinner. Sourcing all their food locally, Head Chef Ben Reeve and his talented team work hard to ensure the menu is always seasonally changing to reflect Cornwall’s coastal and farming heritage. A popular choice on their evening menu is the Newlyn landed white crabmeat starter, a delightfully fresh and flavoursome dish that’s sure to set your mouth watering and get you ready for the next course! Ben explains how to put it together.
foodie
Ben Reeve's
N E W LY N R E D Q U IN OL AAN D E D W H IT E C R A B M EAT ,C F R U IT S, R ARDÈ M E F R A IC H E, C IT R U,S IS H A N D M O OLI INGREDIEN T S M ETHOD 1 teaspoon of crème fr
aiche In a bowl, mix crabm crabmeat cooked quinoa, crèmeeat, fraic 40g red quinoa salt toheta, lemon juice and ste 1 chopped pin k grapefruit se gment Place your crab mix in 1 teaspoon po the bottom of a di . Ben megranate seed re s commends pushsh 1 chopped yello ing it into a large rin w grapefruit se g to give it a gment nice ci rc ul ar look ¼ teaspoon le mon juice Arrang e the citrus fr uits 1 radish finely and pomegra nate on top sliced of the crab 3 slices of peel ed mooli radish Pinch of micro Add the radish and ooli, cr Chive flowers ess or baby salad leaves. tossing in a little dresmsin are a nice tou g ch as well Finally, finish with the micro cress or Salt to taste an baby salad d some edib 40g picked whi te
le flowers
THE BAY RESTAURANT Britons Hill, Penzance Cornwall TR18 3AE 01736 366890 www.thebaypenzance.co.uk Find out more online: www.cornwall-living.co.uk
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foodie
SUNNY DAYS
are for sundaes
Sample the delicious, fresh flavours available at The Square’s new homemade ice-cream counter.
S
ince opening in July 2012, The Square has become a firm foodie favourite in Porthleven. Located at the heart of the village, it’s the perfect spot for a long lunch, lively dinner or coffee and cake while watching the boats come and go in the harbour. The Square has been widely recognised; after receiving a Bib Gourmand last year, the proud owners, Stewart and Anna Eddy, have recently been told their restaurant is going to be included in the Hardens Guide. Now, in addition to their brasserie-style, sit down menu and delicious selection of cakes, Anna and Stewart have just opened a deli counter and ice-cream shop. The deli is stocked with inhouse marinated olives, pickled fennel and vegetables, Cornish charcuterie salamis, chorizo and rillettes, West Country cheeses, frittatas, sandwiches, flat breads and salads to take away. All ice-creams are made on the premises, using fresh ingredients – not a flavouring in sight. At this time of the year flavours are changing regularly and ice-cream is made throughout the day – to keep up with summer ice-cream demand!
Stewart Eddy
’s
CO R N IS H ST R IC E-C R EA M S AW B E R RY A N D VA N IL LA U N DA E W IT H BA S A N D B ROW N S U G A R M E R IL SY R U P IN G U ES S
E INGREDIEN RV ES 2 TS METHO D
Vanilla ice-cr ea
m: To make the vani
700ml doubl e cream 500ml full fa t milk 12 egg yolks 2 vanilla pods St
lla ice-cream cream and sc , mix the milk ra , yolks and su ped vanilla pods. Whisk gar until pale th and creamy. e of the cream Pour half m Then add ba ix onto the yolk mix and ck into the re whisk. m heat on the stove to 84°C aining cream. Slowly or un the rawberry co mpote: and back of a spoon. Pass througtil the mix coats cool. Once co h a strainer 500g strawbe rries cream machine. Alldte, turn the custard in an ice rn ati ve Sugar whisking the mix every 15 mly,in place in a freezer, utes until froz en. Lemon juice For the strawberry compo te, cut the st into quarters rawberries , then add so me sugar an Basil juice and leave for d lemon 20 minutes. Basil syrup: strawberries and ta Mas ste. Add chop h the ped basil to 1 bunch basil To make the basil syru taste. p, mix the su and lemon to gar, apple juic ge ther. Boil to a 250g sugar tempera e syrup an ture. Add the basil leaves to d cool to room 500ml apple liq ui di se before passin th juice g through a st e syrup and Zest and juice rainer. of 1 lemon When it comes to the brow Brown suga r meringues by whisking the egg whites. n sugar meringues, start : stages, whisk Add the su un 3 egg whites onto non-stick til stiff. Pipe small meringagur in three parchm t. 175g soft dark Bake in a low e kisses brown sugar until crispy (approximaten heat oven el y tw o hours). To serve the sundae, laye r strawberrie in a glass, po s an ur meringues. Yo on the basil syrup and to d ice cream p with the u can use an y red fruit.
THE SQUARE 7 Fore Street, Porthleven TR13 9HQ 01326 573911 info@thesquareatporthleven.co.uk www.thesquareatporthleven.co.uk Find out more online: www.cornwall-living.co.uk
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foodie
to the The New Inn inRising Goonhavern offers a unique blend of style and comfort in which to enjoy your meal.
OCCASION
Baker Tom’s Bread celebrates a decade of baking delicious bread, cakes and pastries in Cornwall.
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hose with a sweet tooth or an appreciation for handcrafted, freshly baked bread will no doubt have come across Baker Tom’s Bread. A favourite with locals across the county, Baker Tom’s bread can be found in restaurants, cafés and shops all the way from Porthleven right up to Plymouth. This year marks a very special milestone for Baker Tom’s Bread, as the team celebrates ten years of the business’s success. It’s been a fantastic journey over the last decade – one that started with Tom setting off on his bicycle with just two loaves of bread for his local farm shop! Things have certainly come a long way since then, with production growing out of Tom’s kitchen counter and moving to where the team are based today: the much loved Bakery Café in Pool, Redruth. A warm and welcoming spot for all, the Bakery Café really is the heart of the operation. The café’s kitchen is where the delicious speciality bread is created for customers, as well as the Baker Tom’s shops and cafés dotted across the county.
True to the day he started, Tom’s ethos still remains the same: to make delicious and handcrafted bread that his customers know and love. The use of century old baking methods and only the freshest and local ingredients is what makes Baker Tom’s produce so special and unique. So, what’s next for Baker Tom? As a new chapter unfolds, the team are excited to continue developing their range of delicious breads, cakes and pastries, as well as hinting at the opening of a new shop and café later this year... watch this space! Baker Tom’s Bread is available through its shops and cafés in Truro, Falmouth, Pool and Wadebridge, as well as various country stores and farm shops throughout the county. For a full list of stockists, contact the team.
é ABOVE The bustling bakery in Falmouth
BAKER TOM’S BREAD The Bakery Shop & Café, Wilson Way, Pool TR15 3RT 01209 218989 www.bakertom.co.uk Find out more online: www.cornwall-living.co.uk
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05/08/2016 14:45
foodie
On the
WATERFRONT Head to No. 1 Rock Road at Rock for relaxed dining and spectacular views.
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hat better way to enjoy fresh, seasonal food than in a restaurant with stunning panoramic views of the Camel estuary? Well No.1 Rock Road at Rock can do just that, as the team understand the importance of atmosphere in a beautiful setting whilst enjoying great food. Expect a welcoming service in a chilled out environment that reflects the beauty of the surroundings, as you enjoy inspiring and innovative locally sourced food, always making the best of the season’s produce. Head Chef James Mason carefully cultivates each dish as an ode to the delicious and fresh produce available in Cornwall, taking global inspiration to make each dish something you’ve never tasted before. And it’s easy to see why James was awarded the South West Young Chef of the Year last year; his food continues to inspire diners from all over the country through his attention to detail and flavour. It’s a rarity to find a dining experience that
offers both beautiful views and incredible food, but the team at No. 1 have found a way to do both and they do it spectacularly well! By making the most of seasonal produce, everything that’s cooked here is as fresh as it can be and you’ll really be able to taste the difference. With a tasting menu launching on Tuesdays alongside the usual à la carte menu, there’s something to satisfy all taste buds at No. 1 Rock Road. Whether you’re looking for a romantic dinner for two or somewhere to hire for a big occasion, No.1 can cater for both. So why not make this restaurant your next foodie venture, we’re certain you won’t be disappointed.
NO. 1 ROCK ROAD
No.1 Beachside Rock Road Rock PL27 6FD 01208 863008 www.no1rockroad.co.uk Find out more online: www.cornwall-living.co.uk
é ABOVE Lamb cannon í BELOW LEFT Ox's cheek ê BELOW Peach melba
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05/08/2016 18:16
foodie
Creole in
Cornwall
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La Bouche Creole is Bude’s best kept secret, where Cornish produce meets New Orleans flavour.
ocals in New Orleans say you can only fully enjoy their style of cooking if you have ‘La bouche Creole’ – the Creole mouth. La Bouche Creole in Bude delivers a taste of the south right here in Cornwall, at the Atlantic House Hotel. A truly unique style of cooking, Creole cuisine is a melting pot of flavours from African, Spanish and French cooking traditions. Homely Cajun dishes locals ate in New Orleans have been adapted to produce refined dishes that form the basis of Creole cooking. La Bouche Creole delivers outstanding food and service in a relaxed environment with panoramic views overlooking Summerleaze Beach and Bude harbour. Enjoy signature dishes such as Gumbo, a rich stew from Louisiana and the simple but delicious Seafood Thermidor and finish it off with the classic pecan pie believed to have been cultivated by the French in New Orleans. Closer to home, the menu also offers dishes such as Cornish hake with local chorizo and clam chowder sauce, with
Creole inspiration to give it a fresh and exciting twist. Head Chef Todd Varnedoe grew up in Baton Rouge in Louisiana where he was classically trained as a chef. His talent lies in getting incredible flavour into his dishes using locally sourced ingredients and producers to create his own twist on the smoky Creole flavour that originates from the American south. After running his restaurant in Launceston, Todd made the move to Bude and is now based in the Atlantic House Hotel where the restaurant has gone from strength to strength. He says the aim isn’t to attempt to be a pastiche of a New Orleans restaurant; instead Todd wants to offer unique Creole flavours using Cornish ingredients as a fusion of the two. Whether you’ve tried Creole cooking before or not, it’s certain you won’t forget it in a hurry after trying it. So for a distinctive dining experience, visit La Bouche Creole in Bude and experience the sensational flavours of the Deep South in a Cornish setting.
é ABOVE Head Chef Todd Varnedoe ê BELOW Seafood thermidor, hake with clam chowder sauce, pecan pie and Gumbo
LA BOUCHE CREOLE
Atlantic House, 17-18 Summerleaze Crescent, Bude EX23 8HJ 01288 352451 www.labouchecreole.co.uk Find out more online: www.cornwall-living.co.uk
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05/08/2016 13:06