Foodie 5 by Engine House Media

Corn A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

l l a w n r Co

CORNISH

YARG Award-winning cheese

BUILD A BAR AT HOME with the Cornish Reclamation Co.

EATING ALFRESCO Irresistible food and views

Treat yo ur tasteb uds

Delicious c from the laake recipe on page 4 dies at Ba king Bird

INSI DE TH IS MONTH

Hooked in the city or by the sea The Alverton’s bee colony Fifteen’s Andy Appleton: perfect risotto FC5--001-- Cover.indd 2

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A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Cornwall

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Guest Editor

Catherine Mead Lynher Dairies Cheese Company sales@lynherdairies.co.uk Telephone: 01872 870789 Managing Editor

Amber Key

amber.key@enginehousemedia.co.uk Telephone: 01326 574842 Features Writer

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

From our Guest editor this month, Catherine Mead

Living and working in Cornwall is both a joy and a privilege. In the years that our family farm has been producing cheese, we’ve also watched a variety of new products and food experiences launch all over the county, which have collectively put us on the map as one of the best places to dine in the UK.

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

This doesn’t just happen. It takes having a dream and working towards it to make this a reality for all the chefs and producers. It also takes great teamwork, support from the local community and the positive reviews from the many visitors who come every year to keep the our county’s food industry moving forward. It also takes a constant ﬂow new ideas and the investment to make these happen.

A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

Joanne Stinton joanne@enginehousemedia.co.uk Telephone: 01326 574842 Designer

Steve Mathews

Cornwall Cornwall Cornwall

I think this is what makes Cornish food so unique. There’s so much passion from the community here for our produce, and I feel that this shows in the increasing levels of excellence we see in food and the pleasure it creates for those keen to share in it, whether that’s full time, or for a week or two in holidays.

stevealfmathews@gmail.com Mobile: 07719 561191 Publishing Director

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

I have thoroughly enjoyed being involved in developing the content for this issue of Foodie and it reafﬁrms for me the great things that are happening here.

Accounts Manager

Charlotte Forster charlotte@enginehousemedia.co.uk Mobile: 07714 718471

www.cornwall-living.co.uk

Happy reading, Catherine

Keep in touch with all our activities by following Foodie Cornwall on Twitter @FoodieCornwall, and by joining our Facebook page /FoodieCornwall

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

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

Andy Forster andy@enginehousemedia.co.uk Telephone: 01326 574842 Mobile: 07711 160590

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

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Contents November 2014

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3 ...... Welcome Introducing Catherine Mead 4 ....... Baking Bird A classic cake to treat your tastebuds 5 ....... Food news Bees,butchers and beachside barbecues 6 ...... Cover feature We talk cheese with Catherine Mead 11 .... Hooked Two restaurants:on the coast and in the city

12..... GodolphinArms The inn on the shore 14..... The Cornish Reclamation Co. Build your own bar at home 17 ... Falmouth Packet We visit this favourite restaurant 19 .... Taste Kitchen Studio A new online cookshop 20 .... Castaways Food and great views in Mylor 22 .... Party time Christmas sorted with expert help 25 .... The Stable We meet founder Andy in this month’s Q&A 26 .... Zacry’s Watergate Bay’s new restaurant 29 .... Llawnroc Sunday lunch in historic Gorran Haven 31 ... Fish House-Fistral Ambience and great food 32 ... Fifteen Andy Appleton’s perfect risotto

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ipe

s d r i B g n i k a B ndt

u B y r r e B Autumn rves 8

Se METHOD ple cake to make that you’ll n. a sim e agai INGREDIENTS This is such

cake recip

ate 1) l other chocol Cake never use an ke ingredients into a bow ca e ur flo erything of th n l ev al ai til d pl un Ad 0g nd 40 gether by ha ick and whisk to like a very th gar and it looks 400g caster su incorporated is er oil ilkshake. chocolate m inside of your 150g sunflow oil over the e er at e w m sunflower mixture in until it’s thre ld so e co l ip W 0m 2) 50 ur and pour yo tin t e nd at Bu on 2 tsp bicarb da ke for quarters full. of so Check and ba 1hr 45mins. at 160oC for e ak y. B ar lt 3) ss sa 1 tsp mins if nece ing. a further 15 ake your topp gar ne ely cooled, m izzle by vi et pl te m hi co w s p it’ 2 ts 4) When é icing dr spberry glac and extract We used a ra sugar with a little water 2 tsp vanilla e ng ici e th You could us ng g. ixi in r m ur de lo w co rry food your 8 tbsp cocoa po adding raspbe is if preferred. Then pile coul thet spill Topping a raspberry re well until into the cent Icing sugar autumn fruits . over the edge Water d enjoy! tted cream an clo ing 5) Serve with ur vo fla ry er Raspb extra erries and anychoice. kb ac bl , ur yo Raspberries of fruit

Selena – Chief Caker: “Here’s a recipe that takes full advantage of the amazing autumn fruit that is sold everywhere and growing on hedgerows. The rich chocolate cake, complemented by the raspberry drizzle, makes this a perfect dessert and the best comfort food. Pile it high with delicious berries; the tartness of the raspberries and blackberries cut through the sweet chocolate cake – heavenly!” Catherine – Head Baker: “This recipe contains no dairy or eggs and is perfect for Vegans or those with egg intolerance. It’s so moist and rich we use this recipe in all of our chocolate cakes and cupcakes. A Bundt tin is well worth adding to your baking collection; we would recommend a silicone version as it can be used for lots of occasions (and looks impressive).” www.facebook.com/thebakingbird @The_BakingBird

s There i a always for reason cake!

THE BAKING BIRD The Birdhouse Cakery, 2 Old Bridge Street, Truro TR1 2AQ 01872 277849 enquiries@thebakingbird.co.uk www.thebakingbird.co.uk

01 4

t e m r u Go gossip

Heavenly honey Meet the Alverton’s bee colony

A well-kept secret is that the Alverton Hotel has been producing it’s own delicious honey for many years. The hives are nestled into the hotel’s beautiful landscaped gardens and the bees help to keep the ﬂowers and tree blossom ﬂourishing while they collect the nectar that goes into the honey. Rodger Dewhurst from Gwenen Apiaries looks after the bee hives, keeps the bees healthy and then jars the honey they produce each year.

In 2008, the honey won a Gold Great Taste award and has even been stocked in Harrods. This is a great stocking ﬁller or addition to any Christmas hamper. The honey can be purchased from the hotel or sampled with the Alverton’s award-winning breakfast when you stay. THE ALVERTON Tregolls Road, Truro, Cornwall, TR1 1ZQ 01872 276633 stay@thealverton.co.uk

The finest cuts

Beachside

This month’s events at The Beach Hut,Watergate Bay

Award-winning Cornish butcher

Everyone loves to find a good family butcher, and in the west of Cornwall, Hampsons of Hayle has been in the business for almost 50 years. If you’re looking for ideas in the run up to Christmas, here you’ll find the best locally-sourced meat, including classic T-bone steak, succulent lamb and free range chickens, butchered to the highest standard. Even better, they make their own sausages and burgers in the shop. A home-made sausage is the ultimate start to the day, not to mention nutritious, and so often we only ever enjoy it when on holiday. (Hampsons succulent sausages are also especially nice enjoyed cold in a sandwich.) As if all that wasn’t enough, they have world-famous pasties and pies too. Steak, Steak & Kidney, Chicken & Ham, Bacon & Egg pies sit with specialist flavours like Game and Steak & Stilton. All these are prepared by hand, in store with Cornish ingredients. Open 8am-5pm Monday to Friday.

The Beach Hut is bringing back barbecue night – a bonﬁre on the beach, a barbecue on the deck, hay bale seating, live music, great food and the classic beach hut vibe. On Friday 17th October, it’s the Say Goodbye to Summer barbecue. Wave goodbye to the last of the evening summer sun with a cocktail in hand and a sunshine themed barbecue. The Beach Hut burger will be the star of the show with fat sarnies, pickles, slow cooked smoked brisket and the customer favourite, pulled pork. At Welcoming the Winter barbecue on Friday 14th November, the team will be cooking up cowboy style food with a South American theme – grilled meats, vegetables and lesser known cuts, slowly cooked. Baked potatoes will be in the ﬁre and cowboy beans will be served with Asian slaw. Moving onto December, there are a range of Christmas party nights on Fridays and Saturdays. Expect a three course festive menu, music and plenty of Beach Hut fun! WATERGATE BAY The Beach Hut Watergate Bay TR8 4AA 01637 860877 beachhut@watergatebay.co.uk www.the-beach-hut.co.uk

HAMPSONS 20 Chapel Terrace, Hayle TR27 4AB 01736 752427 hampsonsofhayle.co.uk

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Fresh from the farm

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Fea

Cornish Yarg is a tasty, award-winning hard cheese wrapped in nettles and garlic from Lynher Dairies. Mandy Milano visited the farm to meet its Managing Director, Catherine Mead.

“Y

ture

Teamwork

ou can’t build a good business without a good product and you can’t make a good product without a great team,” explains the ebullient Catherine Mead, Managing Director of Lynher Dairies and and Guest Editor of Foodie this month. She knows this for good reason. In 2014 its three cheeses – Garlic Yarg, Nettle Yarg and Kern – have each won Gold Awards in three different competitions: the Great Taste Awards; the International Cheese Awards; and the British Cheese Awards. The overall total is nine Golds in three prestigious competitions. Not bad. Pengreep Farm near Truro is a family farm with a welcoming feel. Full of life and as chatty as ever, Catherine loves her product. “I do really love cheese, but I am also passionate about the sustainability and provenance of our food in general.” And yes, it’s true Yarg was named after its creator Alan Gray – just backwards. The farm has been in the family for generations and the Meads have always farmed the way nature intended. “Our cows are 100% grass-fed, often on meadows that are hundreds of years old, and we buy-in milk from 12 additional local, carefully selected farms – we like to know all our cows and their farmers.”

Catherine explains how it works: “The dairy here processes over two million litres of milk, we hand pick nearly four tonnes of nettle and wild garlic leaves, and produce more than 200 tonnes of cheese a year. We employ 30 people from cheese makers and briners to nettlers and packers.” Catherine’s role is to encourage and enthuse the team, build relationships with the dairy’s customers and be the face of the business. “I believe encouraging the team here is really important; work should feel fair and equitable, with staff feeling valued. Our whole team understand how the business works – they know that if we can be more efficient then they feel the benefits too.” It’s also about developing local talent. Catherine and the team have designed an apprenticeship in cheese-making with Duchy College. “Our first apprentice is now going to do a Foundation Degree but the added value for me was watching how the whole team wrapped their arms round him to encourage him to succeed,” she says, delighted with the response to the new project. Catherine has a strong interest in food and food production. It has been a big part of her life as a former Chair of

right: Catherine Mead with her famous nettle-wrapped Cornish Yarg cheese

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huge supporter of Cornwall Community Foundation. She’s also a Trustee of Cornwall Food Foundation, the overarching charity behind Fifteen Cornwall and the work it does with young people going through difficult times. “In 2012-13 I was honoured to be High Sheriff of Cornwall. I spent most of my year understanding the work of the police, probation and prison services. It really heightened my awareness of the inequality in the world,” she says. “One highlight for me was visiting The Clink Restaurant at Belmont Prison. The brainchild of the prison chef, the restaurant, which is open to the public, provides work, qualifications and experience for selected prisoners and then helps them find employment on release. Clink Restaurants are now opening in many prisons across the UK. Food is a great equalizer, you get instant feedback – if four people go out for a meal and it’s fabulous, you can see it instantly from their mannerisms.”

Cornwall Agri Food Council for several years. “The issue is about the tension between producing food in a more ecological sustainable way – which I strongly believe we should – and feeding nine billion people,” she says. “Good food with good provenance shouldn’t be just for the well-off. But then, as small producers we don’t have the economy of scale to compete with large, highly automated, food production companies.”

Roots But running a business in Cornwall isn’t all work, work, work. Catherine likes to take time out and enjoy its beauty. “I love walking the coast path, visiting the beach and swimming in the sea; it is as much about people as place, and there is a fantastic feeling of community in Cornwall. I am extremely lucky to be surrounded by wonderful family, friends and colleagues.” As a result, she feels it’s important to put something back. Catherine is a serving Deputy Lieutenant of Cornwall and a

, Catherine s ites fo o die favo ur

“I’m with Mary Berry – I like my cheese before dessert.”

got to be • For a beach hit: it’s Fifteen Restaurant y: New Yard • For inland & histor arren low Tre t, Restauran nt: The Lime me mo al tur cul a • For ere Sculpture nhe me Tre é, Caf e Tre ns rde Ga

ABOVE: Picking nettles right: Catherine and her husband Ben hErE: The two Cornish Yarg ﬂavours

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Fea

Corni

Yarg, h and sage p ancak Serves es 2

Squas

iNgrED

200g se

iENtS

ture

-3 MEthO D

lf-raisin g flour 1 tsp ba 1) Mix ﬂour, king po l of sage wder pinch o baking powd leaves, fi er, sage f salt in nely cho a large and a g 2) Mak pped ood bowl. e a well in the c beaten entre a egg, m 1 egg nd whis ilk and to mak k in th 25g butt a li e 300ml er, melt milk 3) Pop in a thick, smooth bttle melted butte e ed and r atter. the frid cooled, ge. plus 4) Over a mediu knob ex a m heat, with a tra melt da 2 tbsp o squash sh of oil, addin a knob of bu . Cook live oil tt g the b 250g bu u utternu er n ti l 5 te ) Remo nder. tternut t ve batt sq u e a r fro sh, the Corn peeled, ish Yarg m the fridge, de-seede you go an and squ . ash, fo d add and cub d 6) lding a ed Heat th s e per pan oil and allow 1 a ladlefu cake. C Cornish 00g oo lo surface Yarg , then ﬂ k until bubble f batter ip. s cover crumble , 7) Serve wit the d h salad a 1 handfu

nd loca

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Relaxation Naturally also cheese features high on her list of peripheral activities. Catherine is Vice Chair of the Specialist Cheese Makers Association, with 250 members nationwide. “Travelling gives me my reﬂection and thinking time, which is generally when driving or sitting on trains. For someone who is as chatty and out there as me, it seems incompatible, but I do like my quiet time.” Once a keen rider, Catherine had a few too many injuries to continue, so now goes on tour with her youngest son, a competitive show jumper. “I’m a great walker; I enjoy Portscatho to The Nare and back via The Hub for great food, or Portreath to Porthtowan on the north coast. I have three sons and we often go swimming in the sea after work – and I love yoga! Oh, and I still ski once a year.” Where does she find the time?

LYNhEr DAiriES ChEESE CO LtD. PONSANOOth, trUrO tr3 7JQ 01872 870 789 WWW.LYNhErDAiriES.CO.UK

words by:

Mandy Milano

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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

A TASTE OF LUXURY www.cornishgin.co.uk

Discove r

Festive Magic in the City Be captivated this Christmas and New Year at the 4 Star Alverton Hotel; a gorgeous and unique retreat in Cornwall's capital city. Enjoy grandeur and glamour, delicious eats, dancing and fizz and perhaps a spot of sale shopping in Truro city!

3 Night Christmas Break from £349 per person

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CATCH

of the

DAY

Whether you choose In the City or On the Rocks, Hooked is no ordinary seafood experience, as we discovered.

hat do you look for when you dine? First, to know you’ll be looked after, second to enjoy amazing food (food you know you couldn’t create yourself) and third to want to go back and try something else from an exciting menu. Truro is a real hub for foodies these days and Hooked has rightly become a favourite on the scene for all the reasons above, and more.

Hooked In the City The restaurant, conveniently located right in the city centre very near carparks, uses the freshest ingredients pulled straight from the sea on Cornish day boats. This is the ultimate meeting spot, facilitated in part by the lovely open plan restaurant and kitchen. Plus there’s parking opposite – an added bonus.

When you walk in, you immediately notice the buzzy vibe – energetic, busy and exciting. The kitchen has a Rosette, and the food is very much focused on classic dishes with a modern twist. Sometimes a twist isn’t needed, and the team takes into account that simple food is very often the best, especially when it’s fresh and Cornish. This approach means you can really taste the flavours in the dishes; there’s no overkill here. The chefs, whom you can see working away, and bubbly, efficient waiting staff make you feel that nothing is too much trouble. If you’re in town for a show, the restaurant also has pre-theatre menu, which is great, as it’s so often a case of cutting it fine to make it to your seats if you’re dining first in Truro. Nice thinking from the Hooked team.

On the Rocks We’ve been busy this month sampling dishes, so we didn’t want to miss the opportunity to get a taste of Hooked in Falmouth too. This is all about complete coastal chillout: lazy lunches and long, decadent dinners. Hooked on the Rocks is a really quick walk from the bustle of the centre. “We overlook Swanpool Beach, across Falmouth estuary and over to Pendennis Castle and St Anthony’s Lighthouse. It’s a spectacular setting whatever the weather, and we love to share it with everyone that visits,” says Emma. “The amazing view definitely inspires the team down here every day and influences both our menus and our ethos.” It certainly does. As a lover of all things seafood, I was delighted with both the location and the subtlety of approach to the food. There’s also a focus on sourcing responsibly and sustainably, which the best eateries always manage to develop in conjunction with a good Cornish menu. “We love Cornwall and we love fish and our aim is simple: to serve up great dishes that show off Cornish produce in a relaxed and friendly environment,” adds Emma.

HOOKED IN THE CITY Tabernacle Street, Truro TR1 2EJ 01872 274700 inthecity@hookedcornwall.com HOOKED ON THE ROCKS Swanpool, Falmouth TR11 5BG 01326 311886 ontherocks@hookedcornwall.com

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A view to dine for

The Godophin Arms is a local treasure. We step inside to enjoy the new autumn menu.

f there’s a perfect spot, then The Godophin Arms is it. It sits just in front of the imposing St Michael’s Mount on the south coast along a two-mile stretch of beach in Marazion. Situated just 500 metres off Mount’s Bay, this is an iconic landmark and one of the most popular tourist destinations in the county. This historic inn forms part of St Aubyn Estates in West Cornwall. James St Aubyn, 5th Lord Levan, lives on St Michael’s Mount with his

wife Mary, and it remains a happy family home, plus home to a number of residents. Dining here is all about informality, which really suits the warmth and vibrancy of the setting. The new autumn menu is all about hearty platters to share, lovely Cornish beef burgers using the finest local meat, classic fish and chips by the sea and, of course, daily specials. The new Meditteranean Platter is designed for two. It’s a hearty plate, so even if you’re not in the business of sharing great food and keeping it all to yourself, this is too much for one. The zingy pesto is made here at the pub, and the chargrilled peppers manage to retain that lovely sweetness which is so essential as part of a platter mix to complement the spiciness. A beachside inn in autumn needs to be defined by its warming desserts. If they’re home made, you know you’ve found a keeper, and in this case, everything is, including the cheesecake. Is there a better dessert than a rich, dense cheesecake? The

New menu

Mediterranean Platter for two Roasted pumpkin, chargri lled peppers, house made pes to & hummus, olives, spiced aub ergine dip and grilled ﬂatbread. Starter Pan fried Mount's Bay sard ines, roasted red pepper sauce, fresh herbs Main Chicken breast, Thai yell ow curry, sugar snap peas, red pep pers, baby corn, mango & coconut rice Dessert (all freshly made in house) Warm spiced apple cake, fruit compote, clotted cream

only challenge with this is leaving enough room to enjoy it. Luckily, the team at the Godolphin Arms is onto this too, and offers coffee and cake as part of its extensive breakfast, lunch and dinner options. So you can have your cake, and ﬁnish it too.

GODOLPHIN ARMS West End, Marazion TR17 0EN 01736 888510 enquiries@godolphinarms.co.uk www.godolphinarms.co.uk

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The Ultimate Home of Cake

The FalconmeInn to a real pub! Co

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

The Birdhouse Cakery, 2 Old Bridge Street, Truro, Cornwall 01872 277849 facebook.com/thebakingbird Enquiries@TheBakingBird.co.uk TheBakingBird.co.uk

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Always 4 Real Ales on the Bar Real Cider & 30 + Malt Whiskies Dogs Welcome Real log Fire in Winter Large Garden & Patio Area AA4 star B&B Accommodation

Oh.... and we do sell lager. The Falcon Inn St Mawgan Cornwall TR8 4EP

01637 860225 www.thefalconinnstmawgan.co.uk E: thefalconinnstmawgan@gmail.com

03/10/2014 16:21

What started as a boutique Moonshine business has developed into a bar business of a very diďŹ&#x20AC;erent kind.

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Fea

tur

t all began with Moonshine, Simon Duggan, founder of The Cornish Reclamation Company tells me as we discuss this exciting Cornish project. In a scenario reminiscent of the wild west, Simon, a former chef, started developing his own Chilli Moonshine to sell at festivals across the county. To create the right look for the product, he constructed a bar from reclaimed timber and discovered that this attracted as much attention as the drink. Before he knew it, it wasn’t shots being slammed or ﬁred, but orders for bars coming in fast. You can see why. These bars (and a range of other boutique products including coffee

tables, sideboards and shelves) are constructed from reclaimed Cornish timber, which Simon sources himself. “I ﬁnd ﬂoorboards, pallets, doors – pretty much anything I can which has potential,” he says. “I typically do a lot with Pine, but I also pick up Mahogony and Redwoods. When they’re all waxed and sealed, they look amazing.” The boutique home bar has become quite a trend among men in particular, Simon explains. “I advertise them under the banner of 'man cave' on the internet,” Simon tells me. “I have found I get plenty of interest this way – much more than if I advertise under handmade furniture or other search terms.” The pieces are proving popular with boutique

hotels and commercial customers. Everything is designed by Simon and made to measure – and he can add logos or motifs as requieed. Plus, the bars are free-standing, which means that they can be delivered and assembled without delay. So if you’re looking for a Cornish winter retreat with a difference, look no further than your very own reclaimed bar.

THE CORNISH RECLAMATION COMPANY 07906 468467 info@thecornishreclamationcompany.com www.thecornishreclamationcompany.com

e Mo o ns hin

ne is i Moonshi ecial Chill Simon’s sp w. no available e Cornish uld like th ar at your o w If you b il ta e cock e moonshin on or party, pleas cti n fu t, even h is rn e Co contact Th Company on Reclamati

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TWO GREAT RESTAURANTS

TRURO AND PENWITH COLLEGE

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

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, Allen building, Truro College, Truro, TR1 3XX. t: 01872 267621 email: spires@truro-penwith.ac.uk

Super Sunday ad 88.5 x 117.indd 1

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Vis

Foodie

Falmouth With great beers and locally-sourced, quality food, a visit to the Falmouth Packet is a must for pub-loving gastronomes.

he Falmouth Packet has been popular with locals for years and it is now gaining quite a reputation for it’s delicious fresh food, great atmosphere and friendly service. The interior is comfortable and relaxed with soft colours and great lighting – always and essential element when enjoying food. Matthew is the award winning chef and his wife Michelle works front of house with her enthusiastic team. I asked Matthew about the secret to their success. “It’s really quite simple,” he explains.

Sample evenin g menu

Starter Posh scotch egg, ga rlic croutons, smoked bacon and mushrooms ~ £7.95 ~ Main A range of tradition ally-hung Cornish steaks with hand cut chips, tomato, mushrooms , onion rings and salad ~ £16.95 ~ Dessert Matthew's famous orange and Cointreau Saﬀron bread & butter pudding, wi th orange and mascarpone ice cre am ~ £5.25 ~

~ Matthew Rowe

“Michelle and I run the Falmouth Packet as a family business and this comes across in the feel and atmosphere of the pub. Our ethos is simple: we use fresh local produce and cook it simply and very well, allowing the produce to speak for itself. Most of our food comes from within a 12 mile radius of the pub, so we know it’s great quality and really fresh. And we have great support from our wonderful regulars; after all it's the locals that really make a place.” Michelle adds: “After taking over The Packet in July 2011, it has been an incredible journey for all of us! We are extremely proud to have been awarded gold in the Taste of the West awards in 2013 and 2014, we are in The Great Cornish Food Book, and we have recently been shortlisted for south west dining pub of the year, so ﬁngers crossed.” The couple are strengthening the team in the kitchen with a new pastry chef with the aim of adding even more choice to the menu and daily specials board. Michelle adds: “Oh, and our eldest son is expanding the business now with a marquee, bar, and, of course, catering provided by us for outside events and weddings, so there are even more exciting times ahead for us.”

THE FALMOUTH PACKET INN Rosudgeon TR20 9QE 01736 762240 www.falmouthpacketinn.co.uk

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try a seasonal organic vegbox today with free delivery call 01208 368434 or visit www.riverford.co.uk/FTBF14 *Free vegbox on your 3 delivery when you place a regular vegbox order. New customers only. rd

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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

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

03/10/2014 16:31

Vis

TA S T E F U L The Taste Kitchen Studio has expanded its designer oﬀering with an online cookshop.

he kitchen is the room in which we spend most of our time. Over the day it moves from quiet room at dawn in which to grab the ﬁrst cup of tea, to the hub of family activity, to a place in which to entertain friends. Sarah and Stephen, who set up Taste Kitchen Studio in Penryn eight years ago, are passionate about the ﬁne lines of a well-designed kitchen – one where the functionality of quality, built-in appliances is seamlessly integrated into the look. Perhaps it’s a built-in coffee machine which will make all the difference to your kitchen, or how about a boiling water tap? These can be seen fully functioning in the Penryn studio for an experience of how they work. OP

Then there’s the new SieMatic drawers – perfection in both appearance and performance. No technical detail affects the minimalist aesthetics and the drawers and pullouts are also sturdy, meaning they’re practical too. It was a natural next step to extend this knowledge into sourcing a range of top notch accessories to complement these interior design functions, all available online. Sarah tells us: “With a kitchen, you want a minimal number of items with maximum usefulness. You also want tools and accessories that are built to last, and which you’re proud to have on show. Quality has a weight to it and a ﬁnish which shines through.” The cookshop range will feature brands including Rösle, Silverwood, Wüsthof, Fissler

and Le Pentole among others. This will soon be expanded to include KitchenAid, Cuisinart and Vitality4life. Online you will ﬁnd a comprehensive range of cookware, from pressure cookers to pudding moulds, bakeware to butchers blocks, knives to nutcrackers, saucepans to smokers, mixers to mezzalunas – everything you need to create your own show-stopper meal!

TASTE KITCHEN STUDIO The Praze, Penryn TR10 8AA 01326 378751 / www.tastekitchenstudio.co.uk Taste Cookshop 0845 5200725 / www.tastecookshop.co.uk

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03/10/2014 21:38

Vis

Food with a view Nestled in historic Mylor Harbour, Castaways has stunning views over the Carrick Roads and wonderful countryside.

On the menu

Starter Castaways antipasto platter to share £11.45 Homemade crab cakes infused with lemongrass, basil & ginger with salad and sweet chilli dip £7.95 Main Scallop & prawn ravioli with a tarragon cream sauce and war m sun-blush tomatoes £13.95 Spicy Castaways pizza sizzler: pepperoni, meatballs and cho rizo with jalapenos and mozzarella glaze £9.95 / £12.50 Slow roasted belly pork & crisp crackling with a Tuscan Mediterranean vegetable and chorizo stew £13.95 Dessert Limoncello brulée with soft fruit s& shortbread £6.50 Aﬀogato: Roskilly’s vanilla ice cream topped with a single espresso shot £6.50

here are two Castaways: Castaways East is a cosy, welcoming pub situated in the old Naval Barracks in Mylor Dockyard. Serving a wide range of Cornish ales, ciders and craft beers from around the world, be tempted by its Eastern inspired menu including dishes like beef madras with its traditional recipe from southern India, Thai green tiger prawn curry or chickpea and butterbean balti. Castaways Bistro has a perfect blend of Italian style cuisine, quality seafood, locally sourced produce, great beers and wines – all with those stunning views. Here you’ll ﬁnd mouth-watering pasta and pizzas, some classic English favourites and a daily Specials Board with lots of local seafood, vegetarian options and salad platters. The Bistro serves food all day with Breakfast (for all those hungry sailors) from 9.30am, the lunch menu is served all afternoon, plus a delicious range of cakes and pastries for afternoon tea. Or just relax over supper and watch the stars appear. Either venue would be a perfect venue for a family gathering, party or the wedding of a lifetime. Whichever Castaways you sail up to, there is plenty of outside seating on the quay to enjoy the sun with a cold glass of something and while away some time watching the boats glide by.

ABOVE: Waterside dining with views LEFT: Castaways Bistro serves food all day

CASTAWAYS WINE BAR Mylor Harbour, Falmouth, TR11 5UF info@castawayswinbar.co.uk www.castawaysmylor.com

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03/10/2014 21:19

Sophisticated Italian Recipes

For that extra special occasion, why not come to The Llawnroc?

Whatever your occasion, The Llawnroc Hotel will provide a first-class venue with style, sophistication and quality service.

Relishes, Dressings, Sauces, Marinades, Mayos

www.rugeronis.com Tel: 01736 755788

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Our light and flexible Gorrans Private Dining Room is perfect for your private event. For birthdays, graduations and special family occasions we can provide private dining for up to 50 people.

The Llawnroc Hotel 2011-2014. Chute Lane, Gorran Haven, St Austell, Cornwall PL26 6NU

www.thellawnrochotel.co.uk Tel: 01726 843461

03/10/2014 16:34

Party time Get your Christmas all sewn up. Dress to impress and dine in style.

Festive Fashion Cargo Clothing hasn't gone; we have just moved and ready for the party season! We are now located in Penryn on Kernick Industrial Estate. We made this decision as we felt it was time to concentrate on what we do best, which is selling Eveningwear, Prom Dresses and Outﬁts for those special occasions. To do this from premises that have free parking and a lovely quiet environment which means we can offer a more one-on-one personal service. We are open Monday to Saturday, 10am to 5pm. We can also offer out of hours appointments if requested. We have sofas so mums, dads, partners and husbands can

sit back and relax while their loved ones try on dresses. If you need any further details of where we are, or simply just want to have a chat, then just call us on 01326 376486 or email us at info@cargoclothing.com. You can of course also ﬁnd all our details on our website www.cargoclothing.com. We hope to see all our lovely regulars back again and of course some new ones too.

CARGO CLOTHING Unit 17, Kernick Ind Estate, Parkengue, Penryn TR10 9EP (Behind B&Q, next door to Raze the Roof)

Rent a Chef

Are you fed up with being stuck in the kitchen when you should be entertaining your friends or family? Perhaps you have spent the day preparing food only to burn it as you’ve started to enjoy the company of your guests? There are many reasons why you need our private chef service. Just relax and enjoy a fantastic, stress-free experience with a delicious menu tailored to your tastes and requirements, freshly cooked in your kitchen by our award-winning chef, and professionally served to your guests. We’ll even do the washing up! And with Christmas fast approaching, what an amazing way to celebrate in style. We are also now offering a special bespoke

four-course Christmas meal which can be delivered to your door. All that needs doing is to pop it in the oven... perfect! Please contact us for helpful, friendly advice or to discuss your requirements. SARGIES TEL: 01288 359010 / MOB: 07817 804614 Email: chef@sargies.co.uk

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03/10/2014 21:40

Christmas Menu Three Courses for £23.00......

Starters Fried Corn meal hush puppies Cornmeal and pulled pork fritters with cranberry relish

Prawn cocktail

with Old Bay seasoning and BBQ mayo

Smoked chicken wings

ST MAWES HOTEL BURSTING WITH CHRISTMAS SPIRIT AND CHEER

With candied lime zest & habanero chilli dipping sauce

Sweet Potato wedges

Served with a warm monteray jack cheese chilli dip

Main Courses

Book your Christmas party with us, call 01326 270270 or email stay@stmaweshotel.com

All served with choice of roast potatoes, dauphinoise potatoes, creamed corn, picked red cabbage "hot slaw", green vegatables or candied sweet potato with marshmallow.

Smoked turkey

Turkey breast, with gravy,chestnut stuffing and cranberry sauce

Surf & turf

New York strip steak with smoked langoustines and mussels

Æ Quorn & chestnut pie

Vegetarian pie with savoury crumb topping & mushroom gravy

Æ Grilled smoked halloumi

Served with butternut squash, eggplant caviar, spinich & feta

Desserts Christmas pudding

Served with cinnamon & Madagascan vanilla whipped cream

Oreo cheesecake

Served with salted caramel ice cream

Baked alaska

Served with spiced apple compote

St Mawes Hotel Harbourside, St. Mawes, Cornwall, TR2 5DW 01326 270170 www.stmaweshotel.com info@stmaweshotel.com

Pumpkin pie

Served with cinnamon & Madagascan vanilla whipped cream

Which will you choose for Christmas? Pandora Inn Christmas party menu

Pulled pork rillettes, white Stilton, apricot and baby leaf salad Confit salmon, mooli, celeriac and cucumber salad, Cornish gin and caper berry dressing Bloody Mary gazpacho, horseradish crème fraîche Traditional roast turkey with all the trimmings Roasted hake loin, leek, saffron potato, mussel and Pernod broth Chargrilled aubergine, roasted cob nut and wild mushroom Wellington, château roast potatoes and Jerusalem artichoke velouté Peppered Cornish strip loin of beef, château potatoes, pancetta and Brussels sprout gratin, Yorkshire pudding and port wine jus Traditional Christmas pudding, brandy butter and Cornish clotted cream Dark chocolate panettone bread and butter pudding, honeycomb and blood orange sorbet A selection of home made ice creams, sorbets and ices in a home made brandy snap basket and tuile biscuit

Two courses £18.95

Three courses £22.95

Early booking essential! Please see the websites for details of how to book

www.softcafe.com

Norway Inn Christmas party menu

Butternut squash, roasted chestnut and Bramley apple soup Cornish ham hock terrine, crostini, pickled vegetables and honey vinaigrette Pan fried Cornish fishcake, cucumber and pepper salsa and aioli mayonnaise Helford blue cheese and cranberry muffin, mulled wine poached pear, chicory and orange salad Traditional roast turkey, cranberry and sage stuffing, chipolatas, winter vegetables, roast potatoes and gravy Pan seared hake loin, Cornish crab potato cake, wilted savoy cabbage and bacon, curried parsley sauce Roast topside of beef, Yorkshire pudding, winter vegetables, roast potatoes and gravy Celeriac and Camembert strudel, winter vegetables and port wine sauce Slow roasted belly of pork, Bramley apple sauce, hog’s pudding potato croquette, salsify and roasting juices Traditional Christmas pudding, Cornish clotted cream and Cognac butter Baked orange and cranberry cheesecake, clotted cream and Grand Marnier syrup Dark chocolate and peanut tart, Bailey’s ice cream Selection of Callestick Farm ice creams and sorbets £17.95 for two courses £21.95 for three courses The Norway Inn, Perranarworthal, Truro TR3 7NU Tel: 01872 864241 www.norwayinn.co.uk

Restronguet Creek, Mylor Bridge, Falmouth TR11 5ST Tel: 01326 372678 www.pandorainn.com

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03/10/2014 21:40

Blue Haze

Enjoy fresh Cornish seafood caught for your plate!

Coffee - Brunch - Lunch - Dinner

www.tastestagnes.co.uk

Choose from our extensive lunch and evening menu, one of our daily specials or come along to our curry night on a Thursday.

Early diner menu 6 -7:15

40 Vicarage Road, St Agnes TR5 0TF Telephone 01872 552194

01326 564424

ﬁnd us on Facebook • www.bluehazerestaurant.com Blue Haze Restaurant. Mount Pleasant Road. Porthleven. TR13 9JS

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 FC5 024.indd 1

03/10/2014 16:37

iew

te In

Sea view We asked Andy Briggs, co-founder of The Stable restaurants, what makes its Fistral eaterie so special.

What is your best selling dish? Our pizza is well renowned and the Lamb Roast has always been a winner in all our restaurants. The pies are hugely popular too.

ndy Briggs is passionate about food. “My background has always been food,” he tells us. “I trained as a chef in the Royal Navy at 16, and when I left five years later, I started travelling the world, cooking everywhere I went. I ended up in Australia and stayed for 10 years before returning to Britain.” Andy creates all the menus for The Stable restaurants, taking inspiration from his extensive travels. What’s the best thing about Stable Fistral? Apart from the food? It has to be the view, especially the sunsets. Describe your customers. We have such a broad demographic in all our restaurants from octogenarians to little toddlers. Who doesn't like a pizza, pie or cider? Our menu has something for everyone which is why we attract such a wide audience. It's really popular with families, which is great as this is something we really wanted from day one.

What’s your best selling drink? It would have to be cider I think! Our Cider Taster boards are brilliant as they offer the uninitiated cider drinker the opportunity to taste a wide selection of local ciders in one go. It’s also great for seasoned cider connoisseurs to experience different types of cider. When is the busiest time at The Stable? Our Tuck in Tuesday offer is very popular as it's our deal night – any pizza with a green salad, cider or wine for a tenner. Every weekend is busy for us which is superb, people come for the food and cider and stay for the views. Our first summer here on Fistral Beach was extremely busy. We had amazing weather, which was good for the staycationers. Tell us an unusual fact about the restaurant You may wonder why we have a Stable on the beach. Our name comes from the original Stable that was built in Bridport, Dorset. My brother and sister-in-law who founded the company owned The Bull hotel, a sixteenth Century coaching inn. To the rear of the hotel were the old stables which housed the horses and we built our first restaurant in the old stable buildings, hence the name.

the stable Fistral Beach Complex, Headland Road Newquay TR7 1HY 01637 878311 www.stablepizza.com

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03/10/2014 21:42

International flavours

atu

Watergate Bay Hotel’s executive chef Neil Haydock adds an international twist to the classic brasserie with new restaurant Zacry’s.

atergate Bay Hotel has cemented its reputation as a food destination in its own right over recent years. The hotel’s brand new restaurant Zacry’s takes its inspiration from further afield while making the most of the abundant local ingredients. The glossy new restaurant is named after the rocky outcrop at the south end of the beach between Watergate Bay and Whipsiderry, but inside it’s far from rugged. Leather, oak and zinc are key design features of a sleek, airy space which houses large tables and smaller, more intimate booths. For sunny days there’s a decked terrace – well, we are by the sea. Neil Haydock, executive chef, has a passion for contemporary American cuisine. His dishes include Zacry’s fried rabbit with celeriac and apple slaw, and crispy rock shrimp with KP mayo and white truffle oil. Wider influences are drawn from Neil’s illustrious international career, including roles at

Sandy Lane Hotel in Barbados and Sir Terence Conran’s famous Bluebird on London’s King’s Road in Chelsea. Provenance lies at the heart of Zacry’s where local produce blends with international ingredients; Neil has great relationships with handpicked Cornish suppliers and those who source produce from the Parisian Rungis Market and European growers. Neil says: “I feel that Cornwall has it all in terms of food – great ingredients, savvy diners and a growing reputation as a place of culinary innovation. Zacry’s mirrors everything that’s great about Cornish cuisine and I am proud of this new menu.”

zacry's On the Beach, Watergate Bay TR8 4AA 01637 861231 eat@zacrys.com www.zacrys.com

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03/10/2014 23:33

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the Iain Hargreaves specialist in bespoke wine and spirit tasting sessions... for corporate events and dinner parties at home or office. Also providing team-building activities and a training services for restaurateurs and their staff.

07983 649190

slurp@winetastingcornwall.co.uk www.winetastingcornwall.co.uk

Padstow Seafood School Our cookery courses offer the perfect balance of demonstrations by our chefs and hands-on cooking as well as plenty of time to enjoy the fruits of your labour whilst overlooking the camel estuary. Prices start at £95, choose from: - Skill workshops - Half day courses - One day courses - Two day courses View our courses online www.rickstein.com or call 01841 532700

Tel: 01736 752427 Web: www.hampsonsofhayle.co.uk Main shop: 20 Chapel Terrace, Hayle, TR27 4AB Open 8 ~ 5pm Monday to Friday Postal orders possible

Celebrate Christmas at The Waymarker

Make Winter 2014 sparkle by booking with The Waymarker for: Christmas Party Menu three courses for £27.50 Festive Afternoon Teas with Live Jazz from £14.95 per person on December 1st & 15th Christmas Day three course luncheon with a welcoming glass of Bubbly & Quiz £69.50 per adult (£40 <11yrs) New Year’s Eve decadent four course menu with canapés and cocktail on arrival at £59.00 per head New Year’s Day three course Roast luncheon £21.50 per adult

South Quay | Padstow | Cornwall @PWSeafoodSchool TheSeafood

FC5 027.indd 1

Trewardreva, Nr Constantine, Falmouth TR11 5QD

info@thewaymarker.co.uk 01326 341323

03/10/2014 16:43

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A TASTE OF THE ULTIMATE FOOD AND DRINK DESTINATION

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03/10/2014 17:21

Vis

LAZY SUNDAY T

he Llawnroc is a well-established hotel on the stunning patch of south coast at Gorran Haven. The tucked away location works to its beneﬁt, attracting visitors from all over the world who come to Cornwall to escape and enjoy the amazing scenery which stretches in both directions along the coast path outside the hotel. This bistro is a much loved spot with locals too, with its really tasty food, comfortable furnishings, good lighting, and also outside area for taking in the view. Like all the best Cornish places, it has plenty of history as it’s situated on the site of an old inn where villagers have met for hundreds of years. This attractive, modern bistro is rightly proud of its roots and promises to serve as a social hub for the community for generations to come.

On the menu

Starter & roasted pepper • Sundried tomato o soup served tat soup or leek & po with crusty bread • Moules Marinier Main beef, Yorkshire • Roast topside of jus, roast ne wi pudding, red l vegetables potatoes & seasona b with red wine • Braised rack of lam potato mash & & rosemary, sweet fresh greens Dessert & butter pudding • Chocolate bread am gateau • Cornish clotted cre

The Llawnroc Hotel’s Gwineas Bar & Bistro is both modern and relaxed, with classic sea views and a place in local history. It’s a great spot for Sunday lunch. We recommend taking a walk before lunch, so that you feel you’ve earnt your food. Head west on the South West Coast Path, once you’ve climbed the initial steps, you’re on your way with some varied terrain that’s sure to tire the kids and dog out. Even better, the hotel is dog-friendly.

Lunch The menu manages that rare combination – one many seek, especially if you’re stopping off on a ramble – of being both light and hearty at the same time. But when it comes to Sunday lunch, we advise tucking into a menu to with something to suit the most discerning of diners. You could choose local mussels as a starter. These come from a few miles around the coast near Fowey, where they’re harvested in abundance in the bay by grower, Fowey Sea Farms, from large ropes. The main course is Beef, lamb or pork and you can be sure that it’s local, succulent and cooked to perfection. Brock of Llawnroc tells us: “We love working with the best Cornish produce and source our meat and seafood carefully to ensure we are supporting local farmers and fishermen.” On tap you’ll find premium Cornish lagers, and also a selection of fine wines and cocktails. A visit to Gorran Haven isn’t complete without dropping into The Llawnroc and Sunday gives you time to explore the tranquillity of this lovely, quiet village in autumn.

THE LLAWNROC HOTEL Chute Ln, Gorran Haven, St Austell PL26 6NU thellawnrochotel.co.uk 01726 843461

ABOVE: Gorran Haven harbour at low tide and (below) from above

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03/10/2014 23:33

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03/10/2014 16:47

Vis

The Fish Housetral Soak up the view at one of the North Coast’s ﬁnest surf beaches as you sample equally ﬁne seafood.

here are two ways to approach The Fish House-Fistral. One is to park, amble down to the entrance, enter and relax into the view. The other is to emerge from the sea with a surf board with a ravenous appetite, and jog up the expanse of clean sand to change and settle in for an evening of tasty food. Since a The Fish House-Fistral arrived, this shore has become a foodie favourite and Newquay is back on the map for the right reasons. This area of Newquay, looking out over the sea at Fistral Beach, with Crantock around the corner, has its own chilled out community, and this is reﬂected in the ambience of the restaurant. Founder and chef, Paul Harwood, is a keen surfer. He has lived in Cornwall for 25 years and

Fis

spent 14 of those working with Rick Stein up the coast in Padstow. The restaurant combines his two passions - the sea and seafood. Paul’s menu is deliberately clean and simple, (much like the place) but still manages to offer a range of flavours and influences, from local to Asian. It’s also flexible and can change on the day depending on the local Cornish catch. “Live crabs and lobsters come in from Newquay harbour daily,” says Paul. “We also have lovely local hake and whole monk fish tails, all wild and locally-sourced from our waters here in Cornwall.” The fishfinger sandwich from the lunch menu is a winner. I was advised by a friend to try it and I wasn’t disappointed. First, it’s on ciabatta, and second, it comes with zingy tartare sauce. This is a fishfinger sandwich for grown ups. Fistral beach is an idyllic backdrop all year round

~Paul Harwood ~ I have made a date to go back for the Indian ﬁsh curry with basmati rice, kachumba, raita salad and naan bread. Fish curry done really well is always an unbeatable meal – not to mention warming after brisk walk along the coast. Paul is currently working on the exciting Christmas menu. “This festive menu is being built around a seafood theme and will be a 3/3/3 menu for £28 per person,” he tells me. The best part of The Fish House-Fistral is the quiet conﬁdence the place exudes, the mellow company of fellow diners and watching the sun set to the west above bobbing surfers.

Co o king demo

king You’re invited to a Coo on ning Eve on rati nst mo De 0pm-10:00 pm. 1st November, 7:0 wine and three of ss gla a es lud inc It e matching and win h wit all os, dem son. See the tasting. £45 per per g information. kin boo for te bsi we

THE FISH HOUSE-FISTRAL Headland road, Newquay TR7 1EW 01637 872085 theﬁshhouse-ﬁstral.com

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03/10/2014 21:26

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l that the Now al p with o t , e v r is se enjoy!” to and a t t a r g pan

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

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03/10/2014 21:17

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Located across prime locations in Cornwall, Devon and the Isles of Scilly, our selection of properties has something to suit every traveller. Whether youâ&#x20AC;&#x2122;re looking for a rural retreat in the depths of the country, a luxury adventure on the coast path or a romantic hideaway near the beach, tap into our years of experience and passion for making every one of your stays with us a best ever.

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03/10/2014 16:49

AUTUMN ON THE FARM

A FREE-RANGE WIN BANBURY TURKEY

ENTRY TO THE PRIZE DRAW WITH EVERY NEW NEWSLETTER SIGN-UP

HAVE YOUR CHRISTMAS ON US!

VISIT OUR ALL NEW WEBSITE: WWW.TREVASKISFARM.CO.UK

Restaurant: 01209 713931 Farm Market: 01209 714009 E-mail: hello@trevaskisfarm.co.uk Visit: www.trevaskisfarm.co.uk Facebook: trevaskis.farm Trevaskis Farm Connor Downs, Hayle TR27 5JQ FC5 034.indd 1

04/10/2014 12:42