Foodie 3

A TASTE OF THE ULTIMATE TE FOOD AND DRINK DESTIN DESTINA DESTINATION ATIO ATIO

LOCAL

Guest Editor

PRODUCE

Baker m ‘the artisan brTo ead maker’

We try the best

M

PETITI

IN

N

CO

O

W inninOF g A TASTE THE ULTIMATE FOOD AND DRINK DESTINATION ward w A

l l a w n r Co

ack BBQ p lyns b m a from T 17 PAGE

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

l l a w the n r C o BEST PLACES TO EAT

l l a w n r Co l l a w n r Co

ALSO INSIDE THIS MONTH

Treat your tastebuds Page 17 Award winning Cornish Pizza Company ‘Down on’ Trevaskis Farm and Restaurant A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION FC3 Cover.indd 1

08/07/2014 09:27

CLAY QUAY EATING & DRINKING HOUSE Mount Pleasent Road, Porthleven, Cornwall TR13 9JS | 01326 565636 | dan@clayquay.co.uk | clayquay.co.uk FC2--AD--Clay Quay--AD--1.0.indd 1

04/07/2014 18:17

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Cornwall

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Guest Editor

Baker Tom

Cornwall

The Bakery, Wilson Way, Pool info@bakertom.co.uk Editor

Mandy Milano mandy@enginehousemedia.co.uk Telephone: 01326 574842 Designer

Steve Mathews stevealfmathews@gmail.com Mobile: 07719 561191 Client Liason

o

our Guest Editor t s

o t

er

o

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Eight years ago I delivered 4 loaves of my homemade bread to my local farm shop on my bike and the rest as they say is history! I was delighted to be asked to be guest editor of Foodie Cornwall for this month and I thought I would use the opportunity to reflect on my journey and share some of my thoughts on starting my business. I hope it proves useful to anyone else about to venture on a new foodie journey of their own.

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Tracy Speak tracy.speak@enginehousemedia.co.uk Telephone: 01326 574842 Publishing Director

Ben Pratchett ben@enginehousemedia.co.uk Mobile: 07557 332931

Cornwall Cornwall

What do I love about Cornwall? The food obviously (but food with a view!), Sailing my dinghy on the Carrick Roads and walking - from home to Loe Beach for ice-cream then on to Trelissick for a cup of tea then back – it’s a long walk but I love it

Tom

Assistant Publisher

Joanne Stinton joanne@enginehousemedia.co.uk Mobile: 07947 589559 Accounts Manager

Charlotte Forster charlotte@enginehousemedia.co.uk Mobile: 07714 718471 ADVERTISING CONTACTS Commercial Director

Jonathan Perkins jonathan@enginehousemedia.co.uk Telephone: 07587 072706 Media Sales & Client Manager

Elly Burnard elly@enginehousemedia.co.uk Telephone: 07572 272302 Media Sales & Client Manager

Steve Stern steve.stern@enginehousemedia.co.uk Telephone: 07535 585613

It was a real pleasure going to meet Tom at his Bakery in Pool, we chatted for ages – so many thanks Tom, for all your time – it was great working with you (page 8 ). Tom is passionate about working and living in Cornwall, like many of the people involved in the foodie scene in Cornwall – from Paul the Chef at Clay Quay (page 28 ) who has fallen in love with Porthleven to Philippe from Beachfield Hotel & Tides Restaurant (page 18 ) who just loves Penzance and the provenance of the Cornish produce they use. Then there are the dedicated families who run some of the great farms and produce wonderful food for us; we talk to the Eustace family from Trevaskis Farm about all their fantastic local produce, shop and restaurant; to the Coulson’s and their family who produce one of our favourite tipples at Polgoon Vineyard & Orchard, and then we met Sian, her partner Lee and her father Nigel who, together, are behind Coast Coffee Bar and Bistro – Nigel catches the fabulous lobster and shellfish, Lee cooks it and Sian runs the Bistro – a real hands-on family affair.

I hope you enjoy reading about them all, and much more besides, in this latest edition of Foodie Cornwall.

Eat well, eat local! Mandy

Media Sales & Client Manager

Ian Grant ian.grant@enginehousemedia.co.uk Telephone: 07535 585582 Managing Director

Andy Forster andy@enginehousemedia.co.uk Telephone: 01326 574842 Mobile: 07711 160590 CONTRIBUTORS Suzie Cunliffe Kevin Gray-Roberts Sam Thackray

www.cornwall-living.co.uk Keep in touch with all the activities by following Foodie Cornwall on Twitter: @FoodieCornwall, and by joining our Facebook Page: /FoodieCornwall

Superfast your homes Over 90% of homes in Cornwall can now get fibre broadband Order from your internet service provider or find out more at superfastcornwall.org

10MB 5MB 1MB 0

20MB

30MB

Speed Checker

50MB 75MB 80MB

01 FC3--ED--Intro--ED--1.indd 1

08/07/2014 19:06

The Perfect All-Weather Family Friendly Destination!

PUB LUNCHES fresh, The Hicks Bar is an ideal spot for hes and lunc t good value home made ligh to see day the bar meals. Pop in any time of our range of daily specials.

(Food served until 3pm. Entry to

the Hicks Bar is free).

VISITING US

We are open six days a week all year round.

Monday to Friday: 10am to 5:30pm

(Tours run between 11am and 3pm).

Saturdays: 10am to 4pm

(Tours run between 11am and 1pm).

GUIDED TOURS Take a guided tour behind the scenes of our Victorian brewhouse to see our beers being crafted first hand. Tours last approx 90 mins and include free samples and two half pints of beer or a soft drink.

Adults: £10.00 CAMRA members: £7.50 (only with membership card).

Students & Seniors: £8.00

(subject to student card identification / over 60 years old).

Children: £7.00

(under 18).

*Children under 14 cannot be accommodated on the tour but are welcome to look around the museum.

BREWERY MUSEUM Explore our interactive museum and learn the fascinating story of our pubs, awardwinning beers, wine and spirits and about the Cornish families who created them.

FC3--AD--St Austell Brewery--AD--1.indd 1 Foodie Advert.indd 1

SHOP FOR GIFTS

Warehouse stocks a Our Brewery Shop and spirits, clothing, gifts great range of wines, Austell bottled beers and of course all our St - all at special prices.

04/07/2014 18:19 11/06/2014 16:57

Con

tent

Contents August 2014

s

6 ...... Gourmet Gossip 8 ...... Fresh BreadToday - GreatToastTomorrow 14 .... Coast by Name - Coast by Nature 17 .... Competition 17 .... Baking Bird Recipe 18 .... Somewhere Rather Special 20 .... ATasty Tipple 23 ... Fabulous 15 24 ... The Atmosheric Atlantic gets a Makeover 26 .... From Adversity a Seed was Sown 28 .... We are not aTapas Bar 32 .... Pizzas with a View 34 .... The Green Room - a Great Place to Be 36 ... Tamsin’s Vine-Fight Key ...........................................................................................

Restaurant

Wine

Pizzeria

Hotel/ Restaurant

Shell Fish Restaurant

Ice cream parlor

TARQUIN'S GIN & CORNISH PASTIS are handcrafted in tiny batches in north Cornwall. Inspired by the wild Atlantic coast and blended with local spring water.

Each bottle is unique, being waxed, signed and numbered by hand.

Stockists: www.southwesterndistillery.com

32 34 36 8

17 FC3 contents 197x264mm.indd 1

14

26

26 08/07/2014 18:51

t e m r u Go gossip

Ne

ws

Clay Quay...

One of our favourite new eateries and bars in Porthleven.

Clay Quay took a day out to get the whole team involved in their new menu. They have some completely new dishes on the menu and some they have just improved – so the delicious tempura soft shell crabs now come with a tempura sauce rather than the aoli of before.

NEW DISHES INCLUDE:Chargrilled lamb cutlets (3) sticky rosemary glaze - £9.00 Smoked haddock scotch egg w lightly curried mayonnaise - £6.75 Crispy Cornish squid, Szechuan pepper & sea salt - £7.25 Slow roast suckling pig w Cornish orchards apple sauce - £9.50 THE NEW DESERT MENU INCLUDES:Vanilla & mascarpone cheesecake w summer berries - £6.00 Poached pear w Roquefort cheese &

candied walnuts - £6.00 Chilled mango rice pudding w mango & coconut salad - £6.00 nd finally, to drink, how about a delicious bellini? The poor team have had to taste a range of bellinis to pick their favourites for the bar.

So the only problem now is which one – they have raspberry, green apple, white peach, kiwi, mango or strawberry – all with that special Clay Quay twist – and watch out for the ‘special cocktails’ for a real treat. For more information: 01326 565636 www.clayquay.co.uk

Cooking day!

Learn, try and sample.

Many food enthusiasts have harboured fantasies of cooking on a range cooker, though for some reason or another we will not experience what it would be like. For some the idea is rather intimidating, the whole idea of cooking on a range cooker seems esoteric – but it needn’t be. For those who would like to try-beforeyou-buy or just experience how a range cooker can enhance your foodie life – Cornwall Woodburners have the event for you. Their Cooker Day will see local chefs demonstrating

and teaching their audience about creating delicious meals on range cookers.

Don’t miss this great day, on the 9th August where you can learn, try and sample some great produce.

Find out more: cornwallwoodburners@aol.com www.cornwallwoodburners.co.uk

Welcome to Henly’s Wine Bar & Restaurant, Helston’s best kept secret!

From the beginning of your visit with us, you will be greeted with the warmest of smiles by the Team, who are ready to deliver the finest ales, mouthwatering cocktails and the freshest locally sourced food in Helston.

Restaurant Opening Times Wed - Sat 12-2pm 6-9pm Sun 12-2.30pm Steak Night every Wednesday 2 x 8oz Rump Steaks plus a bottle of House Wine £23

Henlys Bar & Restaurant, 2 Church Street, Helston, Cornwall TR13 8TG

•

T: 01326 561141

•

E: henlysbar@live.co.uk

01 6 FC3--ED--Gourmet Gos.indd 2

08/07/2014 17:54

C E L E B R AT E YO U R S P E C I A L E V E N T I N S T Y L E T H I S S U M M E R

SUMMER PARTIES IN THE CIT Y

BB Q's on The Terrace

Cocktail Parties

Hen Parties

Afternoon Tea

Renewal of Vows

Birthdays!

O U R B A R , B R A S S E R I E & T E R R A C E I S O P E N D A I LY F O R L U N C H , D I N N E R A N D A F T E R N O O N T E A

01872 276 633 S TAY@ T H E A LV E R T O N . C O . U K T H E A LV E R T O N . C O . U K

MAKING WAVES INTRODUCING THE LATEST MEMBER OF THE SHARP’S BREWERY FAMILY. ATLANTIC EXCEPTIONAL PALE ALE IS A DEEP GOLDEN ALE WITH ABUNDANT, FRUITY SWEETNESS EXPERTLY BALANCED WITH A FRESH, CITRUS BITTERNESS.

TELEPHONE 01208 862 121 VISIT WWW.SHARPSBREWERY.CO.UK FOLLOW US

AD Left Page 197x264mm.indd 1

04/07/2014 17:26

b r h e s a e d to d a y r F o a t s t T t !

A o E m R or r o w G

00 xx FC3--ED--EHM--COVFEAT--4.indd 2

08/07/2014 18:02

Fea

ture

“I had been baking bread at home for myself for quite sometime – when, 8 years ago the local farm shop I worked for told me they were finding it hard to source good, locally made, bread – so I made 4 loaves one fateful day...

T

being knocked off that same bike did I buy my first van for £700). At that time it was pretty much just Vicky’s Bread, who were also just getting going, and me. I just concentrated on the bread, making a really good quality product and trying to do it with consistency. I guess that is true for any business, stay true to your product, be consistent and be ruthless about quality.

We use only great quality, local ingredients, a lot of really e ceptional organic flour from traditional millers, Shipton Mill, and nothing goes into our products that we wouldn’t eat in the raw format – or that I wouldn’t use at home. Our bread is bulk-fermented and allowed to rise slowly – it takes time to do it right – and then baked for longer to get a really good crust. The same goes for all our other products – great quality ingredients and lots of time goes into everything. They now sell a range of organic, speciality and everyday breads, in addition to our popular pastries and cakes.

Mass produced bread, on the other hand, is designed to take the least time to bake possible - so there is little or no crust.

he next day I made 8 loaves for them, the day after that 12… I then started cycling round to deliver bread to more customers and it all went from there. They have been a tough, wonderful, challenging roller coaster 8 years, but I probably wouldn’t change a thing (well, maybe some of those long nights baking followed by a long day selling and no sleep in between!). It’s taken a lot of determination, hard work and a bit of luck.

But it’s all been worth it.

I now employ over 40 staff, have 3 shops and the Bakery Café at the Bakery in Pool near Redruth. Wholesale is also a big part of our business today with our bread distributed across Cornwall and Devon in delis, farm shops, cafes and restaurants as well as food box businesses like Cornish Food Market and Riverford.

Artisan bread is very popular at the moment and has been for a while. But it was a relatively new phenomenon 8 years ago when I delivered that first bread on my bike (only after

F

BELOW: Tom with his son Freddie

“8 years ago when I delivered that first bread on my bike (only after being knocked off that same bike did I buy my first van for £700)”

01 9 FC3--ED--EHM--COVFEAT--4.indd 3

08/07/2014 18:02

AD 00 10 FC3--ED--EHM--COVFEAT--4.indd 4

08/07/2014 18:02

Generally they use high-speed mixers to mix the ingredients in the shortest possible time and they don’t bulk-ferment, instead they have to add extra gluten powder and a chemical conditioner to the mix. They bake the bread for the shortest time – so there is little or no crust. This has consequences for the consumer. The extra gluten they add can often make you feel rather bloated and tired – ever notice after one of those conference sandwich lunches how tired you are in the afternoon? And the lack of crust means you don’t have to really chew the bread and it’s the chewing that releases the enzymes into your saliva that helps with the digestion process.

Sometimes I think people are put off buying speciality bread because it ‘doesn’t last’. But traditionally baked bread is not supposed to last and doesn’t have any nasties in it to help it last (like anti-fungal spray to stop it going mouldy). ‘Fresh bread today – great toast tomorrow’ is my motto. It’s better to buy little and often like they do in France if possible.

Team Work My team are hugely important in maintaining the quality and reputation of our products. We do lots of in-house training as well as sending people on external training. I like to employ people who can really complement my skills in other aspects of the business, David from Hungary has brought experience of continental baking, Neil is a ualified pastry chef, whilst Mark my Operations Manager brings knowledge of running a large-scale bakery and Matt is my right hand man in the bakery. Developing new breads with him and the team is still the most enjoyable part of the job. Our monthly special bread gives us the opportunity to introduce exciting new breads each month and see how customers respond. The difficulty as the owner is to let the team get on with their job without interfering… very tough that one! It is all too easy to get caught up day-

ead Keepibrneadgin ba parper or

Keep your bin at room in a breadcotton bag bread hates being re, temperatu n’t keep it hot – so do cold or too c bag. ti as pl a or in the fridge

Tom’s Bestselling

Fea

ture

RO CK SA LT & RO SE MA RY FO CA CC IA MAKES 1 INGREDIENTS METHOD For the doughnuts

250g Strong white flour 750ml water 15g yeast To finish

750g strong white flour 20g salt 10ml olive oil Large pinch of Rock Salt Sprigs of rosemary

1. Mix all the ingredients for the starter and leave for minimum 3 hours or over night in the fridge.

2. The starter should have lots of bubbles on the surface, mix the starter with the flour and olive oil from the add-in.

3. Mix well and kneed for 10 minutes, it will be very sticky.

4. After 10 minutes add the ordi nary salt (not the rock salt) and knee d for another 5 minutes.

5. Leave for two hours.

6. Pre-heat oven to 500f 7. The dough should now be double in size, shape into the required shape 8. Leave for another hour.

9. Dimple with rosemary and sprinkle with rock salt. Place dough into oven and turn dow n to 400f and bake for 30 minutes or 20 minutes for rolls.

to-day and miss the bigger picture. I have a Board of Advisors who I meet quarterly and I really value their input. But, at the end of the day, as an independent business,the decisions and responsibility are mine.

F

BELOW: At the Bakery Cafe

11 01 FC3--ED--EHM--COVFEAT--4.indd 5

08/07/2014 18:02

re

atu

Fe

ABOVE: Some of the wonderful breads from Tom’s bakery

Family Man

Isles of Scilly. The Isles of Scilly is my perfect escape!

In a previous life in Nottingham I did my apprenticeship in electrical mechanical engineering – and still love fi ing stuff. Carpentry is a passion, I am just finishing a traditional clinker built dinghy to pootle around Carrick Roads, and I have an old 1959 Enterprise dinghy. Maybe it’s the similarity between carpentry and baking – the slowing down, the feel of the thing (and you can’t hide your mistakes), that attracts me. It’s all pretty traditional too! After a busy week working I can’t think of a better way to relax than on the water in a boat that you’ve restored yourself. At the moment I’m also quite involved in the renovation of our cottage, so all in all I’m keeping busy! I wouldn’t change that though!”

When our young son Freddie was born last October I decided I wanted to play a big part in his life, so I try not to work 18-hour days anymore! I remember once after working all day, then coming in to bake all night – in the morning they found me asleep on the floor of the new office I can sleep pretty much anywhere! I still work some weekends running baking courses at the Bakery café, and I really enjoy sharing my skills. They’ve been incredibly popular and testament to how popular real baking has become nowadays. Programmes like the Great British Bake Off have really inspired everyone to get baking at home!

Jen my other half and I love eating out, The Old Quay Inn in Devoran is our local and does great food and a good pint, but these days Pizza Express in Falmouth is becoming more regular - the food is consistently good, the view is fantastic and you can eat at 5pm to be home for baby’s bedtime… the joys of parenthood! I’m also a burger fan and you really can’t beat a Hub Box burger, served in our brioche rolls, on your way home at night. Living in Cornwall I feel a restaurant’s view is almost as important as their food; you can’t beat The Old Coastguard in Mousehole, the café at Kynance Cove and The Ruin Beach Café on Tresco in the

BAKER TOM’S SHOPS IN:Lemon Street Market, Truro. Church Street, Falmouth. The Platt, Wadebridge and at The Bakery in Wilson Way, Pool info@bakertom.co.uk www.bakertom.co.uk @BakerTomsBread

“Living in Cornwall I feel a restaurant’s view is almost as important as their food”

00 12 FC3--ED--EHM--COVFEAT--4.indd 6

08/07/2014 18:02

AD 13 01 FC3--ED--EHM--COVFEAT--4.indd 7

08/07/2014 18:02

Cornwall Living advert -Quarter Vertical advert:Cornwall Living advert - Quart

SEAFOOD BY THE SEA

The Ultimate Home of Cake

Opening hours: Monday - Saturday: 10am - 5pm Sunday: Closed

The Birdhouse Cakery, 2 Old Bridge Street, Truro, Cornwall 01872 277849

1 THE SQUARE ST MAWES WWW.WATCHHOUSESTMAWES.CO.UK

facebook.com/thebakingbird Enquiries@TheBakingBird.co.uk TheBakingBird.co.uk

ON THE ROCKS (Don’t Drink & Sail )

01326 270038

ls

2 Cockta0i for £1 y

ida Every Fr se clo 5pm till

Our bar is open all day serving refreshments from fresh coffee to cocktails

AD Left Page 197x264mm.indd 1

03/07/2014 21:28

TWO GREAT RESTAURANTS FINE FOOD

TRURO AND PENWITH COLLEGE

A L L DAY

O ur menus change daily focusing on fresh, seasonal, local produce.

L icensed, with full wheelchair access and ample parking close by, we also offer catering for private parties and functions.

Go online for our 2014 menus at www.truro-penwith.ac.uk Senara Restaurant, Penwith College, St Clare, Penzance, TR18 2SA . t: 01736 335215 email: senara@penwith.ac.uk Spires Restaurant, A llen building, Truro College, Truro, TR1 3X X . t: 01872 267621 email: spires@truro-penwith.ac.uk

Time for Tea 88.5 x 117.indd 1

19/03/2014 09:58

Here at Cornish fruitcakes we hand make a fabulous range of award winning gourmet fruitcakes. All of our cakes are produced in our kitchen here in Porthleven using the finest local ingredients and as such proudly wear the “Made in Cornwall” logo.

Please visit our website or give us a call for any more information.

www.cornishfruitcakes.co.uk • Telephone 07967 203 473 facebook.com/CornishFruitcakes AD Left Page 197x264mm.indd 1

03/07/2014 20:44

Coast by name, Coast by nature Coast Coffee Bar and Bistro on the Lizard comes with an unexpected, yet rather enjoyable twist.

T

here’s something wholesome and traditional about heading out to sea to catch your lunch or dinner, so ‘anti-avant-garde’, it’s beautiful.

At Coast Coffee Bar and Bistro, they offer you the opportunity to enjoy a spot of both, beautifully prepared food – locally caught.

The bistro, which is right down on The Lizard, is only a couple of miles away from Cadgwith

where Sian’s father Nigel, catches the seafood for her bistro. He’s spent most of his life fishing off the Cadgwith coast, first with his father, and then venturing out with his own boat to carry on the tradition. ainly fishing for crab and lobster, Nigel also crafts his own pots, which he has used in the past and now sells to Laura Ashley, which is among the world’s best-loved fashion and home furnishing companies.

Lee

The beautiful thing about the seafood at Coast, is that you know exactly where it comes from. All it takes is a quick phone call from Lee, Sian’s partner, in the evening, and Nigel delivers fresh lobsters the next morning, ready for the day ahead. The dishes are beautifully prepared

by Lee, giving that restaurant feel to your bistro dish in an informal and relaxed atmosphere. The menu is a real surprise; you won’t find glorified

Sian

The beautiful thing about the seafood at Coast, is that you know exactly where it comes from

~ ~Nigel Legge

00 14 FC3--ED--Coast Coffee Bar & Bistro--2.indd 2

08/07/2014 18:11

Fea

ture

Try this at home!

If you want to try fishing for crabs try Nigel’s top tips…

ABOVE: Hauling in the catch

ABOVE: The harbour front at Cadgwith

pub grub here! Instead, they offer complex dishes and fine food, in a laid-back caf setting.

Which just goes to show, you never can tell what the food behind the façade is really like until you study the menu.

So besides the fresh seafood caught by Sian’s father and the fine food crafted by Lee, I bet you’re wondering where the twist is in this story.

If, like me, you are a fan of getting out and about to e perience the fishing traditions of Cornwall, or perhaps you would like your kids to experience catching their lunch or dinner, Coast is the place to go. Indeed, many of Sian and Lee’s customers have already enjoyed the

opportunity to join Nigel on his boat for a trip out onto the waters off the coast of Cadgwith, see the days catch come aboard and even choose what they would like to eat while it is still on the boat. nd you can’t find a menu choice fresher than that unless you caught it and cooked it yourself.

ABOVE: Fresh from the sea

Images courtesy of Tony Henson Lewis.

ABOVE: A nice place to work

COAST COFFEE BAR & BISTRO Lighthouse Road, The Lizard TR12 7NJ 01326 290400 www.coasttheli ard.co.uk

Pick the right place crabs like to hide where there is plenty of cover. Try crabbing on a pier or harbour wall. If you’re on a beach, look for large rocks and stones.

Crabbing is simple - All you really need is a piece of string, some bait and a weight to keep your bait on the ocean bed. est bait bacon, chicken sh, if you re on a beach and not squeamish, mussels and limpets are also great bait.

Let your line drop right to the bottom Crabs don t ump or swim! If your bait is out of reach, they can’t catch it. ringing em ashore - hen you feel a pull, wait ust a second, then pull the line up smoothly not too uick or it will fall o and not to slow or it may nish the bait before you catch it.

15 01 FC3--ED--Coast Coffee Bar & Bistro--2.indd 3

08/07/2014 18:11

J001734_Amélies Cornwall Living Ad_JUN2014.pdf

1

30/05/2014

2:13 pm

C

M

Y

CM

MY

CY

CMY

K

Weddings at Amélies Now taking bookings for 2015

By choosing Amélies for your ceremony and wedding breakfast you can be sure that you will receive superb service accompanying delicious and beautiful food.

We pride ourselves on making each wedding as unique as our bride and grooms.

STUNNING VIEWS • FABULOUS FOOD • SIMPLY AMÉLIES

www.ameliesporthleven.co.uk

SIT BACK, RELAX, UNWIND & ENJOY

LIFE IS ALL GRAVY 8 Edward Street, Truro, Cornwall, TR1 3AJ T: 01872 22 22 37 . www.gravy-boesti.co.uk . info@gravy-boesti.co.uk

AD Left Page 197x264mm.indd 1

03/07/2014 20:50

o

.. . n i W

SIZZLING SUMMER

Make your summer barbeque complete with this special edition pack from Tamblyns.

e

o

in a selection of Tamblyns finest award winning sausages, bacon and burgers, delivered straight to your door via their swift and effective delivery service in a special ice packed polystyrene container. So you can be sure that your prize stays fresh and keeps all those delicious juicy flavours.

The pack contains flavours such as smoked garlic and wild mushrooms and their winning combination of pork with Cornish Orchards apple juice. Don’t miss out on trying their new flavour – beef sausage made with Tribute ale – a barbe ue addition that you simply have to try. This is a must for any foodie enthusiast or anyone planning a barbe ue and wanting to impress with top uality products and flavours.

To be in with a chance of winning, enter at 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 Tamblyns, Engine House Media 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 e-mail, 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. inners must be willing to provide their name and country of residence for publicity if re uired. The promoter’s decision is final and no correspondence will be entered into. The winners will be drawn at random on the 21st uly 2 1 . The winner will be notified by email within 14 days after the prize draw closes. Subject to availability.

Enter now at www.cornwall-living.co.uk

e o

er

ue

Re

cip

e

e

The ladies at Baking Bird share the secret of a great Lemon Meringue Pie

INGREDIENTS METHOD

Selena - Chief Caker: “As Great British Cakes go, Lemon Meringue Pie has to be a top favourite. Tart and sweet all at the same time and bright as a sunny day, it’s the ultimate pud for us! It’s the perfect recipe for using up all the egg yolks and whites with nothing left over.

I always use a piping bag for our meringue but you can dollop and pile it high with a spatula just as easily. Be sure to cut a big slice!”

Catherine - Head Baker: “This is one of the more time consuming things we make in the Cakery but it’s always worth the effort. My tip would be to make sure your lemon curd stage is thick enough to ensure it sets fully; otherwise you get runny lemon when you cut through it.

When making meringue add your sugar slowly to your mixer and be sure it’s whipped fully until dissolved. To get your meringue chewy inside and crisp outside always remember to bake low and slow - lower temperature for longer is best..”

Sweet Shortcrust Pastry 225g Plain Flour 110g Butter 2 Tbsp Caster Sugar 1 Egg Yolk Pinch Salt Lemon Curd 100g Caster Sugar 4 Large Lemons 6 Free Range Egg Yolks 100g Butter 7 Tbsp Cornflour Meringue 6 Free Range Egg Whites 300g Caster Sugar

PASTRY

1) Add the utter, Flour and Salt to a bowl and rub into breadcrumbs with your ngertips.

2) Add the Sugar, gg olk and a little splash of water and bring together into a dough.

3)

rap in cling lm and allow to rest for 0 minutes.

4) Pre-Heat your oven to 190C and grease a Loose a bottomed Fluted Flan tin.

5) nce rested roll out your pastry large enough to allow it to hang over the edge of the tin, don t trim ust yet.

Put a round on grease proof paper in the bottom and ll with baking beans, then trim o the e cess pastry.

5) Pour into the pastry case and let cool slightly.

MERINGUE

1

hisk the egg whites in a mi er until soft peak stage.

6) ake for 0 minutes, remove the baking beans and bake for a further minutes.

2) Add your sugar a spoonful at a time and wait until it s fully whisked in before adding more.

LEMON CURD

3) Once all the sugar is added whisk on high speed until thick and flu y. f you re brave hold it upside down over your head to make sure it s thick enough!

1) Mi the Sugar, Cornflour and a little water to make a paste in a large bowl.

2) Bring 50ml of water and zests of the lemons to the boil in a saucepan, then pour onto the Cornflour paste slowly, whisking all the time.

4) Spoon onto your lemon curd mi , or add to a piping bag and pipe large peaks all over.

3) eat in the egg yolks, uice of the lemons and the butter and return to the 5) Bake on 150C for 40-45 Minutes to ensure your meringue is crisp on saucepan. the outside and flu y inside.

4) Cook over a low heat stirring all

www.facebook.com thebakingbird @The_BakingBird

the time until the mi ture thickens considerably.

nsure it s completely cool before cutting and en oy in the sun

00 17 FC3--ED--The Baking Bird--RCP+Tamblyns--Comp-1 .indd 2

08/07/2014 18:14

Somewhere

rather special I

An elegant, contemporary hotel with a truly fabulous restaurant, a well ept secret or ne dinin in enzance.

magine walking into this elegant, contemporary hotel after a fraught journey or tough week at work. Within minutes I was relaxing in one of the comfy stylish sofas, the cares of the day just washing away with the informality yet quiet attention to detail. With stunning views out to

sea and all along the coastline out to Mousehole and beyond – I could easily imagine whiling away an hour or three, and being a bit spoilt by the wonderful staff – getting that balance of service and not being over attentive just right.

The Hotel boasts a loyal international customer base – with many visitors from

America and Europe especially Germany and Switzerland – who have high expectations of both quality and service. They are a favourite stepping off place for visitors to the Isles of Scilly as well as holiday destination.

I am joined by Philippe the Manager at Beachfield Hotel and Tide Restaurant. He explained his objective is to be the very best three star hotel rather than a medium 4 star – and they certainly have achieved that. He told me it is all about his team of staff, it has taken him 2 years to get the team right and that level of service that is personal and individualised and … well just right!

He started to tell me about his new chef, Tom Bromfield, of whom he is rightly proud; Tom

ABOVE AND LEFT: Fine dining in an elegant se ng

00 18 FC3--ED--Beachfield Hotel Penzance--RCP--2.indd 2

08/07/2014 18:13

Fea

ture

On the menu

Starters Con t of duck chicken terrine with red onion marmalade 4.

Seared ewlyn scallops, hogs pudding, cauliflower pur e, raisi n caper vinaigrette .4 Tomato basil tartlet 4.

~

Main Course Spicy crab prawn vermicelli, chill i, soy sauce, coriander 11.

Pan-fried llet of lemon sole, buttered kale, pomme pur e, pear crab fritter 1 . oast duck breast, spiced red cabbage, curried lentils, plum sauc e 1 .

Leek cannelloni, lemon, thyme ricotta 10.

ABOVE: A selection of home made deserts

The Hotel boasts a loyal international customer base – with many visitors from America and Europe especially Germany and Switzerlandl is going to be one of the names in chefing in Cornwall – he is still young, but he is an excellent chef and has been hugely influential in designing the new menu. One of the first things Philippe did, when he took over, was go to meet the local fishermen just down the road in Newlyn and local butcher (who are now regular customers in the e cellent restaurant) to source the best fish and meat. The restaurant only uses local cheese; source as much fruit and veg locally as they can and chef makes all his own bread. The menu is wonderful; real fine dining For a special occasion or just a treat eat at Tides and be properly looked after in comfort and style. There are lovely areas to relax while

the welcoming staff take your order for drinks, bring you the menu and the chefs canapés of the day. The dining room is chic, light and contemporary with those views out along the coastline – the food is delicious, and afterwards you can relax in the wood panelled lounge, settling back into the comfy sofas with your coffee. Just heaven!

The whole place just oozes quality – and quality is a word that Philippe uses a lot. One of the guests, who’s curled-up on a sofa, asks me if I am writing about the Hotel. She tells me that she and her partner have been back several times now; This place is a real home from home” she tells me, then laughs and

~e Desserts Home Mad Fruits of the forest cheesecake 4. hite chocolate panna cotta with ice cream berries 4.

says, ‘no, it’s better than that – the service is just wonderful, the staff so welcoming and the food! Well.. if we lived close enough this would be our favourite restaurant! The whole experience is so relaxing. We just kick back and let the staff look after us.” There really isn’t much I can add to that!.

BEACHFIELD HOTEL The Promenade, Pen ance, Cornwall, T 1 4 01 0 www.beach eld.co.uk reception beach eld.co.uk

RIGHT: A selection of main courses

19 01 FC3--ED--Beachfield Hotel Penzance--RCP--2.indd 3

08/07/2014 18:13

A Tasty Tipple N ow’ s the season to bask in all things outd oors, for small apples are appearin on trees and ny li le rapes are ormin on ines, and so we isit ol oon to see what there is to loo orward to this summer

D

uring the last couple of weeks at Polgoon, there have been some exciting activities taking place.

In conjunction with English Wine Week they launched their 2013 Madeleine Angevine white wine, which is a dry light fruitful wine with a green apple and melon crispness on the palate and a oral nose.

Polgoon also had the results back from the United Kingdom Vineyards Association 2014 awards and won bronze with both the 2013 Madeleine Angevine and their new 2012 Orion-Pinot Noir-Seyval Blanc Sparkling with their Seyval

Blanc-Ortega 2013 being highly commended. The 2013 harvest is their biggest yet and was an extremely welcoming sight after a few really poor seasons with no grapes. Though they have been very fortunate with the wine that they do make, winning awards every year and quite often stocks that are sought-after run out by the end of October.

This is what makes Polgoon wines so special; they are made only from the grapes grown on their vines. Quantity is usually limited to a few thousand bottles each year but they make up for what they lack in quantity, with fantastic quality.

BELOW: A guided tour of the Polgoon vineyards

00 20 FC3--ED--Polgoon--REST-VIS--2.indd 2

08/07/2014 18:40

Fea

ture

TOP: Xxxxxxx

ABOVE: Sampling the nal product

Polgoon is a family run vineyard and they all have an important role in maintaining it. Georgia, the youngest, goes bud rubbing which means she takes off all the small buds at the base of the vine so they don’t take all the energy, Ben takes care of all the Vineyard Tours and Kim and John are the husband and wife team that keeps everyone happy.

To add to all the excitement, they are always adding to the delicious Cornish produce in the Polgoon deli. They now have new jams and chutneys from Sisley’s, Cornish mead from Ninemaidens, and extra eggs, as they have had some new additions to their chicken family!

POLGOON VINEYARD & ORCHARD Rosehill , Penzance TR20 8TE 01736 333946 wine@polgoon.co.uk www.polgoon.com

The Winemakers G uided Tours

Their fabulous eve nts are a great way to see all the inner wo rkin and are on Wednesd gs of winemaking ays, Thursdays and Fridays from 2pm.

The tours begin wit h a walk through the orchard and then up to the vines, to lea rn about their app le and grape varieties, as well as care and pruning regimes. The y go through typica l production proces ses like fruit pressin g and fermentation and how the method traditionnelle is use d to make their sparkling wines and ciders. The tour concludes with the inevitable highlight, tastings of their win es and ciders. eep up to date with late st news on Facebo ok, google and Twitter.

21 01 FC3--ED--Polgoon--REST-VIS--2.indd 3

08/07/2014 18:41

St Agnes

Cornwall

Why not drop in and say hello, try our amazing homemade cakes or freshly prepared brunches, lunches and afternoon teas (Food served all day) Enjoy a truly Cornish cream tea in a sunny courtyard ***

Gorgeous gifts and interiors along with a range of Cornish produce available instore or online at

www.morgans-online.com

Always 4 Real Ales on the bar, Real Cider 30+ Malt Whiskies, Oh and we do sell lager.

Food served in the bar and restaurant.

Dogs welcome, Real log fire in winter.

Large garden and patio Area AA 4 star B&B Accommodation.

Opening times: mon-sat 10am-5.30pm Sun 10am - 4.30pm

Wendy’s Coffee Barn at Morgans, Presingoll Barns, Penwinnick Road, St Agnes. 01872 553007

01637860225 Email: thefalconinnstmawgan@gmail.com www.thefalconinnstmawgan.co.uk

WADEBRIDGE WINES Wholesale and Trade Staff Training Sale or Return

Free Glass Loan Preferential Pricing for Weddings and Parties Local and nationwide delivery

Eddystone Road Wadebridge Cornwall PL27 7AL VAT. 131814300

AD Left Page 197x264mm.indd 1

04/07/2014 17:34

Fea

Images courtosey of Adrian rown

ture

Images courtesy of ob erry

FABULOUS

15

o you now about i een Cornwall ou now it s a un y restaurant with the amie li er name, but there is much more to this restaurant than that...

W

ith an awesome view across Watergate Bay on the north coast of Cornwall. Serving Italian food with a Cornish twist, with seasonal, local produce at the very heart of its menu and where the freindly, front of house team will take you on a journey through food, offering expert guidance and amazing stories of provenance.

Learn about heritage tomatoes from Buttervilla, the basis of so many of their dishes, grown 35 miles up the road near Liskeard, discover beautiful cured meats served as antipasti from the wonderful Deli Farm Charcuterie near Delabole in north Cornwall and enjoy the authentic taste of Parmigiano-Reggiano (Parmesan cheese) from northern Italy whilst pouring over the wine list, carefully edited to compliment the style of each dish served.

Since arriving on the Cornish food map eight years ago, Fifteen Cornwall has not only put its money where its mouth is, supporting local, artisan producers to ourish, but did you know it has also seen over 150 apprentices through

its kitchen doors with its award-winning Apprentice Programme?

Training young people from Cornwall with challenging backgrounds, the Programme transforms lives through the magic of food.

Providing one to one mentoring with our professional chefs; Head Chef Andy Appleton runs a kitchen like no other in Cornwall.

Devising a daily menu, it is about creating food with a story, a soul and with great passion.

Open 365 days of the year, serving breakfast, lunch and dinner, come feeling hungry and leave with the knowledge that you have made a difference. ll proďŹ ts from the restaurant go towards funding the award-winning Apprentice Programme, which is managed by the Cornwall Food Foundation charity.

FIFTEEN CORNWALL On the Beach, Watergate Bay, TR8 4AA 01637 861000 restaurant fteencornwall.co.uk www. fteencornwall.co.uk

ABOVE: Fantastic panoramic views from the reastraunt LEFT: Some of the delicious food on o er

23 01 FC3--ED--15 Cornwall--1.indd 3

08/07/2014 18:15

The atmospheric

ABOVE: The view from the terrace

ATLANTIC

gets a makeover

here are se eral tlan c otels, but only one that actually sits upon the water s ed e in u h own, Capital o the sles o cilly.

T

here are several Atlantic Hotels, but only one that sits squarely on one of a group of small rocky islands actually in the tlantic, offering fine food and drink, rest and recuperation to locals and visitors; welcome the newly refurbished Atlantic Hotel and Inn on the water’s edge in Hugh Town, ‘Capital’ of the Isles of Scilly.

In common with many buildings in Hugh Town, The Atlantic has a solid frontage, all weather beaten granite bleached by the dazzling Scilly sun. Enter through the front door of the Inn and beyond the comfortingly low ceilings you start to see glimpses of the sea and sky beyond, flashes of blue with small boats bobbing in the breeze. The back of this building sits directly above the beach with jaw-dropping views across the harbour towards Bryher, Tresco, St Martin’s and the numerous islands and islets to the north. The Inn, which forms the right hand side of the whole

building is everything you could want from a seafarer’s hostelry; sturdy oak tables and even sturdier beams, leather armchairs, open fires, ship’s brasses, lights and other nautical accoutrements, all accompanied by a fine informal menu and great St Austell Ales. It doesn’t take much to imagine a salty old seadog dropping his kit bag at bar footrail and asking for a pint of Tribute.

Follow the natural flow of the building through to the Hotel and the makeover becomes altogether more apparent; some of the rooms, many of which share the harbour view, have been refurbished in classy countrycoastal style. odern florals, bold striped ticking, wrought iron and solid wood are the order of the day, and, of course, beds that just scream “dive in”. How heavenly to lie there contemplating the view, a glass of chilled wine in one hand, the latest bestseller in the other and listen to the gentle lapping of the waves, the plaintive cry of gulls and the

00 24 FC3--ED--St Austell _Atlantic--ED--2.indd 2

08/07/2014 18:19

Fea

ture

Enter through the front door of the Inn and beyond the comfortingly low ceilings you start to see glimpses of the sea and sky beyond, flashes of blue with small boats bobbing in the breeze

ABOVE: Newly refurbished bedroom and dining areas

shrill piping of oystercatchers as they skim across the water. The public rooms, including the Tides Reach Restaurant have also been transformed.

The light, airy F style offers a perfect contrast to the cosy Inn next door; the menu, more formal, focuses on fine fresh and local produce and highlights some of the wonderful fish and seafood caught in Scilly waters. Outside, the famous Atlantic Terrace remains but has also been given a make-over, with chic new furniture complementing the grandstand position, while better to sit with a long drink and watch the boats buzz in and out as the sun drops deliciously through the horizon?

Scilly locals and regular visitors will appreciate the care and attention with

which St Austell Brewery have repolished this jewel in their Scilly crown; newcomers, who know no different, will doubtless be completely enchanted by what, for many, will be a hotel and inn combination beyond compare.

ATLANTIC HOTEL Hugh Town, St Mary’s, Isles of Scilly, TR21 0PL 01720 422 417 www.atlantichotelscilly.co.uk

25 01 FC3--ED--St Austell _Atlantic--ED--2.indd 3

08/07/2014 18:19

From

Adversity a seed was sown hey e de nitely ot bi er but the ethos has ne er chan ed, priori sin home rown and home reared produce ood yards not miles. o we can enjoy the deli hts o Cornish produce and the countryside all in one place

T

he Eustice family are firmly rooted at Trevaskis Farm, having farmed in the same parish since the early 1890’s, the 1980’s proved a tough time, as they were for farmers across the UK. While many left the industry never to return, a few, like Paul Eustice, fought back and through ingenuity, entrepreneurship and sheer hard graft built successful and sustainable businesses to hand on to future generations. After one particularly brutal vegetable season, Paul decided to change tack and started growing fruit specifically for the ‘pick-your-own’ market. The fortunes of the farm soon started to turn and Paul’s wife dele added what, at first, was a tea shop for thirsty pick-your-own customers. Swelling numbers convinced

the couple to extend the hours and a reputation was soon gained for famous deserts and Sunday roasts where both quantity and quality were exceptional.

By the time their son Giles returned from London in 2004 to work in the family business, Trevaskis was a great success but, never complacent, Giles brought fresh ideas and the drive to expand into new areas. First a six week hiatus in 2006 while a much extended restaurant was constructed, and then a vision of a new way to shop, a farm shop of significant scale and uality focused on superb fresh produce but also offering a greater diversity than had been seen anywhere in Cornwall before. A fabulous fish counter stocked with local fish and shellfish landed

ABOVE: A beautiful se ng to en oy good food

00 26 FC3--ED--Trevaskis Farm--ED--2.indd 2

08/07/2014 18:19

Fea

ture

Underpinning the whole ethos of Trevaskis is the desire to keep people, and particularly children, connected to the means of food production

in Newlyn harbour, in-house butchery specialising in home reared, rare breed British Lop pork, South Devon beef, as well as top quality lamb, poultry and game sourced locally, fresh seasonal produce from Trevaskis and other local farms, dairy, deli and bakery items, again drawn from Cornish producers, and a whole host of other interesting foodstuffs rarely seen in the supermarkets.

Underpinning the whole ethos of Trevaskis is the desire to keep people, and particularly children, connected to the means of food production – counting the distance food travels in yards rather than miles. Thousands of school children have benefited from educational visits to the farm and restaurant, to learn that there is a great future for local produce championed so effectively by the Eustice family.

Free to visit and open from 8am daily, with ‘pick your own’ in full swing, the Farmhouse Kitchen to grab a drink or a bite to eat and The Market to stock up on great local produce, Trevaskis Farm is a great day out for all ages.

TREVASKIS FARM & RESTAURANT Connor owns, ayle, T Call 01 0 1 1 Shop 01 0 1400 hello trevaskisfarm.co.uk www.trevaskisfarm.co.uk

ABOVE: Picking lunch from the source

27 01 FC3--ED--Trevaskis Farm--ED--2.indd 3

08/07/2014 18:19

WE ARE NOT a tapas bar! “ W e sell starters – d elicious starters – for people to share. B igger than tapas, it’ s a relax ed and easy way o ea n where you can try lots o different d ishes rather than one large main course. ”

~Paul Layton ~

FC3--ED--Clay Quay--REST-VIS--2.indd 2

00 28 08/07/2014 18:20

Fea

ture

LEFT: The colourful and well stocked bar ABOVE: Informal dining area

Paul’s top 3 eateries

P

aul said passionately, when I went to talk to him at Clay Quay the new restaurant right on the harbour in Porthleven. It’s his vision behind the wonderful eclectic mix of dishes and décor at Clay Quay. And he seems to have fallen in love with Cornwall and Porthleven in particular.

He tells me a bit about his journey so far, as we sit at one of the large scrubbed tables on the colourful industrial chairs in the bar, with the large glass doors open to the sun and the stunning view of the harbour.

Growing up in Darlington, at 15 he trained as a butcher. One of his jobs was delivering meat to local restaurants – he was inquisitive, a chef invited him to help out in the kitchen and the rest, as they say, is history! Paul said: “I loved everything about it, from the hierarchy and discipline, to the artistry of designing dishes and plating-up. It felt like I was in the right place. Oh, and I love the pressure, I really thrive on that!” So he took to the road, heading south to London and the southeast mainly, working in Michelin starred restaurants and even a spell at the Dorchester honing his chefing skills. I was very driven, still am, and I

blagged my way around and learnt from some of the best. I was like a sponge!” He ended up running 2 Japanese restaurants, 2 gastro-pubs and a boutique hotel in Cobham. Just after he took over the hotel, Chelsea football club moved there training ground next door, and footballers and their WAGs became regulars. He was zooming round the M25 and in his words ‘burning the candle at both ends’ …… not surprisingly his health suffered and he decided to slow down, and come to Cornwall.

Paul told me, “what I love most about Cornwall is the produce – just fabulous fresh produce, and the great eateries - there’s a lot of people really putting the effort in, and I love being 10 minutes from the beach.” He added “we’ll work hard this summer, then in the winter I want to just get in my car and find more local suppliers with great produce to design dishes around. We have lots of ideas, we’ve just added deserts, starter size of course, starter size roast dinners, jazz nights …… Oh and I want to start a cookery school!” So much for slowing down!

He tells me about his team in the kitchen, Jack who’s been with him for 3 years now, and

1. The Tolcarne Inn, New lyn – Ben Tunnicli e is a fabulous cook.

2. Chris den at the rift wood . athan utlaws Fish itchen in Port Isaac

a couple of local lads who hadn’t raised a knife until they joined him. “You’ve got to invest in the team, I’m going to send them off ‘on stage’, when a young chef goes off to work in another serious kitchen to gain experience, and I’m going to enter them into competitions; there’s one lad, only been with me a month, but running his own section already, no reason he shouldn’t be a junior chef winner!”

My time comes to an end – Paul has to head back to the kitchen as deliveries of local fish, meat and veg arrive. “Funnily enough, I went back to Cobham recently and I wouldn’t swap my little cottage here for that lifestyle again for anything!”

CLAY QUAY Mount Pleasent Road, Porthleven, Cornwall TR13 9JS 01326 565636 dan clay uay.co.uk clay uay.co.uk

29 01 FC3--ED--Clay Quay--REST-VIS--2.indd 3

08/07/2014 18:20

here comes The Sun

breakfast • lunch • dinner • 7 days a week

(actual view from our café don’t you know)

Keeping it (very) local!

Whenever you drop in, you’ll find a warm welcome and a choice of delicious things to eat.

We serve food every day from 10.30am to 9.30pm and there’s always plenty of wonderful fresh, local fish on the menu – some of it even landed on our own pontoon!

You can choose to eat on our terrace next to the water, on our pontoon right on the water, or inside in our cosy candlelit interior.

The combination of our food, drink and magical creek side setting is certainly a winning combination.

We are open daily from 10.30am to 11pm

gylly beach café • on gyllyngvase beach • falmouth tr11 4pa • 01326 312884 • www.gyllybeach.com

Restronguet Creek, Mylor Bridge, Falmouth TR11 5ST Tel: 01326 372678 Email: info@pandorainn.com For the latest news follow us on Facebook or www.pandorainn.com

TRAIN WITH THE BEST WORK WITH THE BEST The Ultimate Professional Cookery Course RECRUITING NOW FOR SEPTEMBER T: 0845 22 32 567 E: enquiries@cornwall.ac.uk W: www.cornwall.ac.uk

Cornwall Living 187mm x 122mm

AD Left Page 197x264mm.indd 1

04/07/2014 06:55

eat well

with Riverford get your 3rd vegbox free

fvregeboex

try a seasonal organic vegbox today www.riverford.co.uk/FTBF14

01208 368434

*Free vegbox on your 3rd delivery when you place a regular vegbox order.

New customers only.

AD Left Page 197x264mm.indd 1

03/07/2014 21:02

s with a View

T he ov en comes from I taly, the owners used to liv e in L ond on but fell in lov e with S t Agnes, the small batches of wine are I talian and j ust about ev erything else is from C ornwall.

T

~Vicki and Jon ~

The Cornish Pizza Company has made street pizza cool

ABOVE: Vicki serving hot pizza from the van

he meat and Italian sausage is made for them by Bateman’s Butchers – just across the road where the butcher is quite renowned for visiting the farms and handpicking his animals. Even the pizza boxes and their T-shirts come from local suppliers.

So, with a beautiful sunny evening ahead, we struck out to the north coast to St Agnes – haven’t been for ages – to find The Cornish Pizza Company!

The rich aromas and general buzz and bustle drew us in. It’s a really easy, informal place to be and I was soon chatting to Vicki and Jon the couple that own and run it. With seats in the sunny window and a glass of wine, local beer or cider while you choose and wait for your pizza – now that’s my kind of place! Vicki chooses the Italian wines in small runs to go with their pizzas,

“Once they’ve gone, they’ve gone” she explained; but she obviously thinks it important to have some light Italian reds and whites available to compliment their wonderful range of pizzas.

Though living in London, the couple got married in St Agnes and have always loved the town and surrounding area. In 2011 Vicki was made redundant and discovered she was pregnant, so the long talked about move to Cornwall became a reality! Jon has always loved cooking and Vicki had spent many a summer holiday in Rome, with family who lived there and had wonderful memories of Italian pizza, the simplicity but amazing eating experience. So the Cornish Pizza Company was born. They worked with Baker Tom testing different flours for their pizzas – it’s no secret that they use organic, unbleached ciabatta flour for their fresh, hand stretched dough. The same passion and attention to detail goes into everything they do. Which is

ABOVE: Straight from the oven

00 32 FC3--ED--Cornish Pizza Company--REST-VIS--2.indd 2

08/07/2014 18:21

e tu re

ABOVE: Surfer en oying the waves at Porthtowan BELOW: The whole family and the Cornish Pi a van

o eo t e r d de s

THIS MONTH’S SPECIAL PIZZA

Wheal Treasure Mo arella, their ~ own recipe tomato sauce, ran Pedano cheese, local St Agnes butcher atemans spicy talian pork sausage, fennel seeds, fresh red chili and topped with rocket .

Wheal Plenty

why, in both of their first two years, they have won Gold Awards in Taste of the West, last year they also got Best Local Takeaway in the South West, and won Gold in the Pizza, Pasta, & Italian Food Assoc., national awards – which puts them in the top 4 in the country!

Vicki went on to tell me about their latest venture; “it’s a late 1970’s VW campervan which

we’ve had converted into a moveable pizza kitchen for weddings, events, campsites, festivals etc.. We have already done a couple of weddings and other events – it goes down really well. And we offer a free tasting to couples organising the food for their wedding; with more people wanting an informal, outdoor wedding reception, we are getting increasingly popular.”

We choose our pizzas – a Wheal Treasure with that locally made sausage, and a Wheal Friendly with three Cornish cheeses, (oh, and a tub of fresh local ice-cream!). Now the only thing left to decide is where to eat our delicious takeaway picnic – St Agnes Head for a cliff-top sunset and maybe some dolphins, the lovely beach for a paddle afterwards or… or…. maybe I’ll just ask Vicki again for some advice!

And the good news is they are open everyday throughout the summer!

~ own recipe Mo arella, their tomato sauce, salami, Cornish ham, pepperoni, mushrooms, black olives .

Wheal Friendly V Mo arella, their ~ own recipe tomato sauce, Cornish cheeses Cornish arg, Tintagel, Cornish rie, fresh rocket . h h o Vegan & lactose free

~ tomato sauce, Their own recipe capers, black olives, semi sun-dried tomatoes, toasted pine nuts, garlic, torn fresh basil .

THE CORNISH PIZZA COMPANY icarage oad, St Agnes. T 0T 01 0 TheCornishPi aCompany TheCornishPi a info thecornishpi acompany.co.uk www.thecornishpi acompany.co.uk ABOVE: ssential ingredient

33 01 FC3--ED--Cornish Pizza Company--REST-VIS--2.indd 3

08/07/2014 18:21

A Sample e u s

to be enjoyed by the whole table £49 per person

tomato essence crab, dried tomato & avocado

The Green Room

a great place to be

~

porcini parfait lime marmalade, pickled mushroom, brioche or goat cheese moussaline beetroot and apple puree, candied walnuts, poached pear nasturtium flower

~ chicken leg onfi o n peas & beans, sweetcorn, chicken juices ~

scallop purple carrot, lemon & thyme dressing, pickled carrot crispy pork scratchings

~

cornish duck breast peaches, sechuan pepper, watercress, mange tout baby corn, sesame & citrus dressing or wild sea bass salad nicoise, basil, balsamic, quail’s egg, peas new potatoes, tomato, baby gem, baby courgette o

~ssion i ~ chocolate nirvana

xcep onal local in redients, coo ed per ectly try se en sumptuous courses with the wonder ul as n enu

A

fter persuading James Nathan to be Guest Editor for the last edition of Foodie Cornwall we thought it was time to take a closer look at his restaurant and the food on offer. Named from his love of surfing - in surfing speak The reen Room’ refers to being inside the barrel of a wave as a great place to be’ - the restaurant certainly has a rela ed and contemporary feel. In keeping with ames’ desire to source all things local where possible the restaurant was designed by Steve

Coombe from 3iDog, a local interior designer and a member of the Cornwall Design Guild.

The bespoke resin bar top was designed and made by local surfboard maker, Luke Hart, from Fourth Surfboards, using materials from the manufacturing of surf boards.

So we love the feel of the place – now what about the food. Winner of Masterchef 2008 ames says Our style is really just elegant bistro’. Flavour is always put before form.

I want things to taste great and look good without having to resort to uick fi es, like

so

vanilla cream, hazelnut chocolate cream, chocolate shard warm chocolate & brandy sauce or n strawberry & mint h gazpacho, white chocolate mousse, honey 5

00 34 FC3--ED--Retallack Resort--REST-VIS--2.indd 2

08/07/2014 18:23

e tu re

es e o e ds SM OK ED CO RN ISH MACK ER EL , WI TH GI NG ER IN FU SE D RH UB AR B, AN D HO RS ER AD ISH CR ÈM E FR AIC HE SERVES 4 INGREDIENTS METHOD For the rhubarb

1 large stick of rhubarb 1 thumb size piece of ginger cut in 4 ½ tsp ginger powder 1 dessert spoon caster sugar 1 ball of stem ginger 1 dessert spoon of stem ginger syrup 1 dessert spoon of water For the crème fraiche

100 ml crème fraiche Grated fresh horseradish root

I draw on my experience of working with some of the top chefs in the world micro herbs and fancy frills. Cornwall is perfect for this - there’s loads of great produce - all my favourite ingredients, fish and shellfish, asparagus, and Cornish lamb!” ames enjoys simple flavour combinations and has a minimalistic style which is why he is attracted to the rugged simplicity of rural Cornwall I draw on my e perience of working with some of the top chefs in the world, but also take inspiration from the fantastic local produce on our doorstep here on the north Cornwall coast. Indicative of his interest in the

provenance of food and the e ceptional uality of his ingredients is the Tasting enu’ available on Thursday evenings with seven delicious courses taking you on a culinary journey of Cornwall.

But there is something for everyone whether you’re after a gourmet dinner, light lunch, child-friendly food or a simple bowl of moules & frites – there is a menu option for you and all with that magic ames Nathan twist The

1. Cut the mackerel llets into 4 suitable portions.

2. At the restaurant, we put all the rhubarb ingredients into a sealed vacuum bag and poach at 63C in a water bath for about 10 mins. However at home, you can simply put all the ingredients in a small pan with tight ng lid and gently simmer for 10 minutes until the ingredients are soft but whole.

3. Remove the rhubarb when tender and reduce the cooking liquid to syrup then pass through a sieve.

4. Combine the crème fraiche and horseradish.

5. Grill the mackerel on a baking try for 1 minute each side und er a hot grill. . Serve a piece of sh with a spoonful of warm ginger and a dollop of crème fraiche. Use the syrup to garnish the dish.

restaurant is open for lunch and dinner si days a week and lunch on Sundays. Tuesdays through to Saturdays are the most popular days with resort guests and locals alike.

THE GREEN ROOM RESTAURANT Retallack Resort and Spa Winnards Perch, Nr Padstow, Cornwall TR9 6DE 01637 882481 www.retallackresort.co.uk

LEFT: An assortment of the fantastic food on o er at the reen Room ABOVE: James focusing in the kitchen All Images courtesy of: avid ri en photography

35 01 FC3--ED--Retallack Resort--REST-VIS--2.indd 3

08/07/2014 18:23

re

atu

Fe

TAMSIN’S VINE-FIGHT! W ith T amsin J ones, manager at W ad ebrid ge W ines.

s a conse uence of standing (a very proud) five foot two and three- uarters in my flip-flops I have a natural empathy with little people. I like a little vineyard with a cute little winery that nestles into the hillside. ith over 10,000 different varietals (grapes) in commercial production the little vineyards are where you find random old vines, native to just that particular rocky patch of ground and found nowhere else on the planet. It’s very easy to get excited about these places, picture-perfect poster-kids for the entire wine industry. It’s hard to imagine that they could be under threat. nd us playing safe isn’t helping How many times when dining out do you order wine you’ve never heard of ?

Having ordered some artisan bread, found out the name of the cow your steak came from, do you then “just grab” some Shiraz or order the same old sauvignon blanc? I have no problem with either of these grapes - they’re successful for a reason, but each time you take the easy option instead of choosing something unfamiliar you add to the staggering number of these wines sold. hat’s so bad about that ell, winegrowers and makers don’t live in a sun-drenched, debt-free world either. They may lovingly nurture an acre of ancient, native grapes but can see Stefano next door selling his entire crop of Sauvignon Blanc faster and for more money.

Too often, the old vines are ripped out and replaced with something easy, pronounceable and internationally fashionable. I’ve seen JCB’s tearing out swathes of the Douro Valley in Northern Portugal because ‘the world wants Sauvignon Blanc’. Foodies, join the vine-fight ou can save the little people and the old vines ou have the inquisitive gastro-nature that thrives on taste and diversity.

Don’t be afraid of the unknown - I bet you didn’t really know what sous-vide’ meant the first time you came across it but you went there anyway Here’s a few fresh whites to look for; Loureiro, rinto, odello, Verdicchio and some reds; encia, Carignan, Touriga Nacional. Or, as ever, come and see us and our 1 wines e’re not scary and we won’t judge you on what you do, or don’t know. t the end of the day I’m a little over five feet tall and sometimes a little hungover so I couldn’t possibly be intimidating .

WADEBRIDGE WINES Eddystone Road, Wadebridge PL27 7AL 01208 812692 www.wadebridgewines.co.uk sales@wadebridgewines.co.uk

96 FC3--ED--Wadebridge Wines--W-STORY--1.indd 2

08/07/2014 19:14

AD Left Page 197x264mm.indd 1

03/07/2014 21:07

SUMMER ON THE FARM

FRESH FRUIT &VEG RESTAURANT SPRING TIME LAMBS & PIGLETS TO SEE

MARKET SHOP

CREAM TEAS / LUNCHES / EVENING MEALS

PICK YOUR OWN FARM PARK

BUTCHERY DELI RARE BREED BRITISH LOP PORK FREE ENTRY

Restaurant: 01209 713931 Farm Market: 01209 714009 E-mail: hello@trevaskisfarm.co.uk Visit: www.trevaskisfarm.co.uk Trevaskis Farm Connor Downs, Hayle TR27 5JQ AD Left Page 197x264mm.indd 1

03/07/2014 21:13