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Welcome Ten years? Really, it feels like yesterday when Jane from Kota invited me to come and open the first Porthleven Food Festival. This was, and still is, a proper community festival attracting the great and good from around the area. Attendance that first year was around 4,000, last year we attracted a whopping 30,000. We also started with 20 food stalls — and this year we welcome 120 stalls. The Porthleven Food Festival goes from strength to strength. From its conception food was, and still is, the main attraction. It started in good faith — a handful of willing chefs scrabbling around for pots and pans, performing on makeshift cookers in a marquee that almost became a victim of the howling winds. All the organisers hanging onto guy ropes for dear life (a touch of the village fete in the Vicar of Dibley). And yet today it’s state of the art, organised to the Nth degree, but still managing to keep its unique Porthleven character. It’s been a magical ten years, a ten years where we’ve seen the first Black President, a reality TV President, a Referendum, Leicester winning the Premiership, Ireland beating the All Blacks and England (twice!), a Coalition Government, the London Olympics… and Porthleven Food Festival winning a Bronze Medal at the Cornwall Tourism Awards at the first attempt. My special thanks go to all those who have made the festival happen over the years – from the committee to the stewards to the stallholders and all the sponsors, and of course to Trevor Osborne’s Harbour and Dock Company and Porthleven Town Council who allow us to take over their land for the weekend. I have been and am extremely proud to be a part of the Festival’s success as your Patron. Long may it continue...
Antony Worrall Thompson - Patron
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Contents Patron Antony Worrall Thompson 3 reflects on ten years of the Food Festival
6 Happy Birthday messages nti-Plastic. Fantastic! 11 ADiscover more about this year’s theme
13 Sourcing Q&A with Origin Coffee 14 More things to do in Porthleven Meet front cover illustrator 16 Caitlin McLintock 18
Recipe – Adam Banks (Fifteen, Cornwall)
T rofie pasta with fermented wild garlic, pecorino, mint and almond
ecipe – Guy Owen 20 R(The Idle Rocks)
L ime curried cod, grape, cauliflower and herb yoghurt
ecipe – Jude Kereama 23 R(Kota & Kota Kai, Porthleven)
Seafod Penang curry
Recipe – Naomi Devlin 25 (Food for a Happy Gut)
Sourdough toast with broadbean hummus, feta and mint
he story of Porthleven Food 27 TFestival through the years 33 Our partners and sponsors Recipe – Antony Worrall Thompson 37 (The Greyhound & Kew Grill)
Classic Ceviche
Rhiannon Cottam, creator of 38 Moureetlimited edition 2018 map prints
eet Rosie Crow, Porthlevener and 60 Msinger extraordinaire
Recipe – Josh Eggleton 41 (Pony & Trap, Chew Manga)
nterview with Andy Quick, former 65 Ifrontman of Land of the Giants
Funk and soul brilliance? 67 You betcha… find out more as we
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Cold lovage soup
Recipe – Emily Watkins (Kingham Plough) Strawberry soufflé
speak to Moss Daytoner
49 Recipe – Driftwood Spa
68 Festival timetable 72 A-Z of Chefs and Artists 75 Festival map
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Recipe – Donato Dondiego (Amélies, Porthleven)
CONTACTS
Wood fired whole seabass
Porthleven Food Festival www.porthlevenfoodfestival.com Chair: David Turnbull
nterview with Jude Kereama, 46 Iowner of two of Porthleven’s most popular restaurants
Driftwood mussels with fennel & ale
Recipe – Chris Brooks 53 (Seadrift, Porthleven)
Pan roast gurnard fillets
Recipe – Bryok Williams 55 (The Square, Porthleven)
Tempura of tiger prawns & belly pork
Event Organisers: Arc Live hello@arclive.co.uk | www.arclive.co.uk Written by Suzie Inman, Mightier Words www.mightier.co.uk Published by Event Partnership Publishing hello@eventpp.co.uk | www.eventpp.co.uk
Happy Birthday To mark our tenth year we asked some of the people who have made the Festival happen, and some of our local supporters, to send us a birthday message. Here’s what they said:
“ The Porthleven Festival has grown from strength to strength and is a fantastic credit to the great team behind this headline event for Cornwall. It showcases the best of food and drink and shines a spotlight on beautiful Porthleven. ”
Malcolm Bell – CEO, Visit Cornwall
“ When I was asked to underwrite the Festival ten years ago, I agreed enthusiastically because the commitment of the organising committee and vision that had emerged made me hopeful for its success. Now in its tenth year, my confidence is even greater. The Festival has become widely admired not only for its culinary and musical success but also because it demonstrates what can be achieved when the community comes together in a commonly held purpose and endeavour. My congratulations and support go to all those who contribute in so many individual ways to this great enterprise. ”
Trevor OsbornE – Owner, Porthleven Harbour and Dock Company
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“ I have always enjoyed a warm welcome in Porthleven. This is a very special, community gathering supporting local food, music and friendship. It’s a privilege to be a part of it. ”
Daphne Skinnard - BBC Radio Cornwall
“ I have been a firm supporter of the Festival as both a town and Cornwall councillor since it started. Now in its tenth year, I am proud to have watched it grow from small beginnings to the national recognition it has today. Although the committee changes, it is always made up of committed and friendly people from our community who pull out all the stops to deliver a fantastic event that’s a real highlight of Porthleven’s calendar. My thanks to all who have made this possible.”
“ It is always an honour for Porthleven Band to open Food Festival Saturday, a role we have enjoyed carrying out over the past 10 years. We have been privileged over our 150-year history to take part in many of key events in our village and the Food Festival is definitely one of the highlights in the band’s calendar. We look forward to being part of this fabulous Festival in our village for many years to come. ”
COUNCILLER Andrew Wallis – Mayor of Porthleven
Tom Bassett – Musical Director, Porthleven Town Band
“ It was a massive honour when we were asked to help out with the Food Festival three years ago- it’s safe to say we got fully stuck in and brought all our event experience from the Masked Ball along to the event. It’s a great team of people that work on the event and its cool to think we’ve created things like the Lime Kiln bar, the bridge over the harbour and the Porthleven Hollywood sign to name a few. I love having this event in Porthleven and its great to see it thriving and the community sharing in that. Viva Porthleven :) ”
Kelvin Batt – Director, ARC Live Events
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MULLION COVE HOTEL
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COR NWALL
the Mullionnaires Club JOIN The Mullionnaires Club - An exclusive promotion for local residents living in the TR postcode area. Benefits include
10% Discount on all food in the Glenbervie Bar and Atlantic View Restaurant 10% Discount on all tea, coffees and hot drinks in the Glenbervie Bar 10% off full afternoon and cream teas Free upgrades if you are staying at Mullion Cove Hotel 10% Discount on accommodation at out sister Hotel “The Thurlestone Hotel” Access to our VIP section on our website with offers ONLY available to our Mullionnaires
sign up at
www.mullion-cove.co.uk
Mullion Cove Hotel, Mullion Cove, Lizard Peninsula, Cornwall, TR12 7EP Telephone: 01326 240328 enquiries@mullion - cove.co.uk www.mullion - cove.co.uk
Award winning fishmonger
The finest locally caught fish and shellfish
A selection of food and drinks at affordable prices Fore Street, Porthleven
01326 564192
We also stock a wide range of other local Cornish produce including Camel Valley Wines, Halzephron sauces and preserves. Cornish Seaweed, Cornish Seasalt, Kernow Chocolate, Furniss Biscuits, local ales and ciders. Open Tues - Fri 9am - 4pm & Sat 9am - 1pm
NATIONWIDE DELIVERY AVAILABLE - SEE WEBSITE
FORE ST, PORTHLEVEN TR13 9HJ
www.quaysidefish.co.uk sales@quaysidefish.co.uk
Photo: Symages Photography
THEME
Reducing our environmental impact Our 2018 Festival theme is Anti Plastic. Fantastic! That means we’re doing whatever we can to minimise single-use plastic at the Festival — we hope you’ll join us.
O
ur official event bars are using vegware cups and not plastic ones. These award-winning cups are low carbon, made from renewable or recycled materials, and can all be composted with food waste. We’re also using only paper straws.
Get Involved • Bring your own bottle (or buy one from Refresh Porthleven on the Family Field) and refill with fresh Cornish tapwater either at the Refresh Porthleven stand or in one of our shops and restaurants with a blue Refill sticker in the window.
And our stallholders have signed up to a Green Charter. That means that all their takeaway packaging must be compostable and that single-use items like sugar and sauces are a big no-no.
• Please put your rubbish (including cigarette butts) in the bins provided – or take it home with you. We are recycling food waste this year so please separate your rubbish when requested.
Things to see and do
• Take the kids along to the Literary tent on Saturday afternoon at 3:15pm for tales of sea creatures affected by plastic. And learn how your family can help with children’s author Ellie Jackson.
• Artworks including Surfer’s Against Sewage’s 30ft long SAS Warship will be in town to highlight the very real issue of plastic waste. And be sure to snap a pic of you surfing our wave of plastic bottles and share on your social account using #porthlevenfest and #antiplasticfantastic • Join Team Shark or Team Mermaid in the Family Field. Kids big and small can make an outfit from non-plastic and recycled materials in the Sticky Finger’s crafting tent before enjoying a fantastic themed circus show by Airfish Circus in the Big Top. • Visit the Literary and Acoustic tent to see Linda Thomas’s amazing eco-fashion designs. Linda will be speaking at noon on Sunday.
Refresh Porthleven Our own local eco-warriors will be on the Family Field on Saturday and Sunday selling reusable cups and bottles and encouraging you to sign up to an anti-plastic pledge. Pop over and say hi! www.refreshporthleven.org.uk
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Harbour Head, Porthleven MON - SUN 0900 to 1700
INTERVIEW
Joshua Tarlo, Head of Coffee for Origin
Sourcing Q&A Joshua Tarlo is Head of Coffee at Origin. We caught up with him briefly before he embarked on a 20 day trip to multiple coffee growing regions in Central America and Africa. Origin is a place for people who love coffee. Their Roastery and HQ based just up the road from the Festival in Helston but you’ll find Origin in specialist coffee shops across the UK.
Which countries will you be visiting on your trip?
What are your expectations? We spent the last few years rapidly expanding the countries we work in. Only three years ago we were sourcing from three countries; now it’s eight. It’s an exciting time for us. We’re focusing more on developing the relationships we’ve built, experimenting with new processes, and seeing how we can add more value for the producers and get new kinds of coffees into the hands of baristas and consumers.
Jumping between Central America and Africa. We start every year, with the Mierisch family in Nicaragua. From there it’s a quick flight to El Salvador to see Fernando Lima at Santa Elena farm, and then some time with Carlos Pola at San Antonio. After El Salvador we head to Kenya to cup through hundreds of coffees and find some special ones to bring back to the UK. We’ll spend a few days in Northern Nairobi before flying to Honduras to visit the Mierisch family again. Their farm at Cerro Azul creates some of the best coffee we’ve ever tasted. The last stop is Panama, where we’ll take a road trip to visit some of the most acclaimed coffee farms like Esmeralda and Hartmann Estate.
Are you looking for something special? Every year we have two lists. One is the coffee we need to bring back year after year, and the real heart of the coffee we share. The other is a list of ideas for coffee we want to find. The latter is a hunt for coffee that is unique, which we can’t help but bring back to the UK. We’re going to be tasting some experimental coffee processing and maybe some new coffee tea we’ve been investigating.
Why this time of year? It’s harvest time in most of the coffee producing regions we visit. This is my favourite time of year; it means we get to taste some of the most vibrant and delicious fresh coffee in the world.
When do you expect to see the finished cup? The first coffee on sale will be the Nicaraguan in April.
The Origin team will be serving espresso, coffee cocktails and coffee soft serve ice cream from the Beach Huts next to Rick Stein’s. They’ll also be serving coffee throughout the day outside the Literary Tent and at their Harbour Head café. And don’t miss their stand inside our Moors Market tent for exclusive tastings and demonstrations from Origin’s champion baristas.
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Five of our favourite
Things to do while in Porthleven Staying beyond the weekend? Bethany Harrington, editor of the Porthleven annual guide Discover Porthleven has some recommendations.
Eat, eat and eat some more! It’s no secret that Porthleven is famous for its varied and vibrant food and drink scene, and while you’re here I recommend visiting as many of our restaurants and cafes as you possibly can. I promise you won’t be disappointed!
Segway
Watch the sunset
Treat yourself
Explore
If you fancy trying something new and exciting then a day out at Cornwall Segway is a fantastic experience for all the family. Based at the iconic Goonhilly Satellite Station, you’ll find it easy to ride the segways which use a very clever gyroscopic self-balancing computer. You’ll be whizzing round the tracks, paths and obstacles in no time!
As the sun slowly disappears behind the horizon and casts its beautiful colours across the town, take a deep breath and relax. A spectacular sunset is always a sight to behold, but a sunset in Porthleven is something you will carry with you forever.
Holidays should be all about unwinding and nurturing yourself, so why not enjoy a relaxing massage, tailored to your specific needs, in the You Beauty treatment room in the heart of Porthleven?
In Porthleven we are blessed to not only be on the South West Coast Path’s doorstep, but to also be surrounded by many other places to admire and explore, like the beautiful Penrose Estate. Take some comfy footwear, get outside and go exploring!
www.discoverporthleven.com Image by Craig Harvey
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TreatYourself Come into You Beauty during the food festival to pick up some fabulously free hair and beauty products. While stocks last!
HAIR & BEAUTY SALON
2 Fore Street, Porthleven, Helston, Cornwall TR13 9HJ 01326 563909 youbeauty-salon.co.uk
Join us in Porthleven for fresh seafood, dishes inspired by Rick’s travels and fantastic harbour views.
2 course set lunch ÂŁ17.50 www.rickstein.com | 01326 56 56 36 Open every day for lunch and dinner. Mount Pleasant Road, Porthleven
INTERVIEW
Meet the artist When we saw local artist Caitlin McLintock’s work we just knew we wanted to work with her. Her evocative combination of black and white line drawing and striking highlight colours was precisely what we were looking for to give our tenth anniversary brochure a special look.
F
ortunately for us, Caitlin was excited about helping us out – and she and her family have loved seeing her work going up as posters across the village where she grew up.
their pieces where they worked in cross-hatching and got their shaping sorted. So that pre-process was really fascinating. I went to a Rembrandt exhibition and found his pre-sketches so inspirational. And graphic novelists like Sergio Toppi who does a lot of cross-hatching. It’s a different way of drawing to what I do but definitely a real inspiration.
We caught up with her for a quick chat about art and Porthleven… How did you get started as an artist?
You have quite a distinctive style – when did you come to that?
My Mum used to say she knew was going to be an artist when I was two because I drew all over one of the walls and it took her two days to scrub it off! So I guess I was drawing before I really knew what I was doing with it. And ever since I was a kid I read comics and loved drawing comic strips. My art isn’t really like that now but that is where it came from.
I was quite shy about showing my work at University – I don’t think I was totally confident about what I was doing because I hadn’t found my style. It was near the end of my third year I went on a trip to New York and saw about seven agencies in five days. And one of the publishers tore my portfolio to bits. He was absolutely blunt with me. And you’d think that would destroy you but actually he told me that my cross-hatch work was good and was clearly what I loved and that I needed to do more of it. And I left feeling like I had waited three years to be told that. This one guy told me exactly what I knew, deep down, and needed to hear.
Have you had good support? I’m the only artist in my family so I’m a bit of a black sheep in that respect, but they’re all super supportive. My college was really supportive too and Cornwall is a good community for that – I have friends who own galleries and are artists themselves so there’s always been a circle. I did a BTec and that was fantastic because you’re always creating. Then I went to Falmouth University and did a three-year degree in Illustration there.
Can we talk a bit about colour – the blue you have chosen for our illustration is so distinctive.
Can you tell me about your inspirations as an artist?
I feel if you have too much colour going on it can sometimes distract from how beautiful a colour can be. You look at Porthleven and there’s so much blue in the buildings and the boats and along the pier and that integrates into the sea and the sky and I think having just one colour amplifies it. Often a colour
While I was on the course at Falmouth I was able to explore so many different styles and even tried things like sculpture and painting. I’ve always loved pen and ink and I found a lot of inspiration from old painters and the drawings they did before they painted
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will just jump out at me and I don’t try to think about it too long or you start to double-question if that’s the right colour to choose. I like the immediacy of the colour you go away with and to me Porthleven is that blue.
Where would you recommend people visit locally that they might not already know about? One of my favourite places is the Penrose pathway along the cliffs towards Loe Bar. If the sun is setting the colours are just incredible and it makes me sad that the path has collapsed and it’s falling apart. People need to go and experience it now before it doesn’t exist anymore.
Have you always lived in this area? Yes – Porthleven and Helston. The area to me is childhood and summer and I can’t walk out of the door without seeing someone I know. When I had my exhibition recently the support was amazing – there is such a community spirit. I don’t think there are many places where you’d get that genuine support and people wanting you to do well and engage with your work. Porthleven’s great.
What’s your experience of Food Festival?
Ever thought about moving away?
I love it. I have a friend who always comes down to visit me and stays and we go out and have a great day or two dancing to the music and getting home in the early morning. It’s a real celebration of the town. Everyone’s there - how can you miss it?
I have and I do. I feel like I need to go out and find wider pastures. I’d like to go and draw and explore elsewhere. I love travel and I didn’t have loads of opportunity to do it when I was younger. So I’m trying to build up a portfolio and get my work out there and I may go away for a few years. But I know in my bones I’ll be back.
Caitlin is exhibiting her work and selling prints of the poster in the Lifeboat House over Festival weekend (you can also get copies on our Festival Info Stand). She’s currently accepting commissions from individuals and companies so do pay her a visit or take a look at her website if you’d like to know more.
www.cjmclintock.co.uk
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Adam Banks of Fifteen, Cornwall
Trofie with fermented wild garlic, pecorino, mint and almond Trofie is a pasta from the Liguria region of Italy, usually served with pesto. Watch Adam make this dish live in our Chefs’ Theatre.
Method 1. Bring water to simmer and pour it onto the semolina. Stir and leave to cool to a point at which you can handle it. 2. Work the dough on a surface as you would a normal pasta dough, you’re looking for a smooth feel. If the dough is tacky and sticking to the surface, it means that it is slightly too wet so just dust the work surface and the dough with a touch of fine semolina and continue to work. Leave the dough to rest wrapped in cling film for about 30 mins. 3. In the meantime, pick the mint leaves, toast and crush the almonds, heat the vegetable stock. 4. Go back to the dough and unwrap it. Pull off a piece the size of a marble and roll into a small ball, then roll into a sausage shape that is the width of the first three fingers of your hand. 5. Now the frustrating part, but also most rewarding once you have worked it out: move your thumb to the end of the sausage closest to your thumb and in one motion applying not too much pressure, pull the dough back towards yourself with a slight angle moving away from yourself, in a kind of arc. The dough will twist up against your thumb and will look like a shell. 6. Leave the dough to firm up, boil up a big pan of salted water to cook the pasta, add the pasta and cook for four - six mins (check after four). 7. In another small pan add the stock and bring to a simmer, add the butter and whisk so that it comes together as a velvety looking sauce, season to taste and take off the heat immediately so that it does not split, add the fermented garlic and let sit while the pasta cooks. 8. O nce cooked, drain the pasta, but save some of the water and add to your butter sauce. Add the pasta to the sauce, toss and put back on the heat to thicken the sauce again if needed. 9. Add the almonds, mint, a good grating of pecorino and toss that all in. 10. S erve on a large plate to the middle of the table, drizzle some extra virgin olive oil and more pecorino if you like. To ferment the wild garlic 1. Pick and wash a quantity of wild garlic, dry it and then weigh it. 2. A dd 2% of the weight of the garlic in salt and, using your hands, mulch the garlic (take care not to rip the garlic and leave the leaves intact). Do this for about five minutes until the garlic is feeling wet and soft. 3. A dd the wild garlic to a clean, airtight container and press garlic into the container so that the garlic is under the liquid that the salt is pulling from the garlic. If there isn’t enough liquid then add a layer of cling film to cover the garlic. 4. T his process is known as anaerobic fermentation. You will need to leave the garlic for around 2/3 weeks in a dark area of the kitchen that has a temperature around 17 to 21 degrees Celsius. Check on your garlic now and again and lift the lid of the container to release any gas build up. After the time has lapsed you should have a garlic that smells stronger and has a slight sour flavour. It is now fermented.
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RECIPE
WINE PAIRINGS
Fifteen Head Sommelier Elly Owen has selected two wines to pair perfectly with this dish. Eschenhof Holzer, Gruner Veltliner, Altweingarten, 2016, Wagram, Austria BE Vintners, Sauvignon Blanc, Two Dogs, A Peacock & A Horse, 2017, Franschhoek, South Africa “The dish is wonderfully full of the flavours of spring and need wines with a bit of grassy freshness about them. The Gruner Veltliner is an amazing grape to go with such fresh and vibrant flavours, it has savoury tones which will work great with the wild garlic. The Sauvignon Blanc from the amazing BE Vintners has so much energy and is a perfect accompaniment to not just this dish but to lots of the primavera/spring flavours.”
Ingredients
200g fine semolina 100ml water Wild garlic — fermented or not 30g mint 40g whole almonds, toasted and crushed slightly in a pestle and mortar
Mature pecorino Salt Pepper 100ml vegetable stock 25g butter
Adam is Head Chef at Fifteen, Cornwall whose demonstration this year includes details of how to choose wine to complement your food. See Adam and Elly from Fifteen, Cornwall in the Chefs’ Theatre presented by Proper Job at 1:15pm on Saturday.
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Ingredients 4 portions of fresh cod (around 180-220g each) Curry Butter 750g butter 45g ginger 2 bulbs garlic 20g garam masala 20g cumin 12g fennel seeds 20 lime leaves ½ bunch coriander
Grape Puree 15 star anise 2 tbsp fennel seeds 300g water 150ml lemon juice 50 ml lime juice 100g sugar 2 sprigs thyme 4 sprigs tarragon 4 bunches grapes Red wine vinegar to taste
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Herb Yogurt 25g chopped chervil 25g chopped parsley 2g chopped tarragon 200g natural yogurt
Cauliflower Puree 1 head of cauliflower 300ml milk 40g butter Salt
Garnish Sliced seedless grapes Some onion bahjee Micro thai basil Micro coriander Cooked Israeli cous cous
Tea soaked currants 100g currants. 500g strong, black Assam tea stock
RECIPE
Guy Owen
Lime curried cod, grape, cauliflower and herb yoghurt Pair this subtle, white fish with the stronger flavours of curry and herbs and plate according to Guy’s instructions for an elegant take on fish curry.
Method 1. Make the curry butter: Toast the spices in a pan and place all in a food liquidiser. Blend together. 2. Make the grape puree: Add all ingredients into pan, reduce and cook until liquid is a sticky syrup. 3. M ake the cauliflower puree: Chop down the cauliflower and place in a pan along with the milk. Cook on a low temperature for a couple of hours until cauliflower is completely broken down. Place in a food liquidiser and add butter and salt. Blend to a smooth puree. If there are some left over trimmings of cauliflower, take and cut into mini florets. Add these to a pickling liquor and pickle for 24 hours to use as a garnish. 4. M ake the tea soaked currants: bring the tea stock to the boil and pour over the currants. Leave to cool naturally. 5. Make the herb yoghurt: mix all the ingredients together and place in a container.
PLATING 1. To begin, ensure your purees are room temperature as you will struggle to ‘tick’ them if they are too cold. 2. Warm a frying pan and place your cod in skin side down. Roast the cod in the oven at 1800C for around five minutes. 3. O n your plate, do a couple of drags with the cauliflower puree, then some different sized dots of grape puree. Add a few currants and bits of pickled cauliflower along the length of the cauliflower puree. 4. Next take your cooked Israeli cous cous and warm it gently with a little oil and salt. 5. Place on the plate next to the cauliflower puree. 6. By now your cod should be ready to come out. Pull it out of the oven and pour over some of the curry butter, basting the fish in it. 7. Flip the fish over and transfer to a tray with a j-cloth on it to soak up any excess butter. 8. P lace the slices of grapes neatly on the top of the fish, and then add a couple of dots of cauliflower puree. Add some little pieces of onion bahjee, and finish with a few micro basil leaves and micro coriander leaves. 9. Place the cod on top of the cous cous, and add a few more micro thai basil leaves and coriander leaves to the length of the cauliflower puree. 10. P our a little of the warm curry butter into a jug on the side to be poured at the table, and finally finish with a dot of the herb yogurt at the top of the plate. This is there to refresh the palate as you eat. 11. Serve immediately. Guy is Head Chef at the Idle Rocks in St Mawes. He trained with leading chefs including Gordon Ramsey at his Michelin starred restaurant in Claridges. Guy was voted Best Chef at the most recent Cornwall Life Food Awards and at the prestigious Trencherman’s Awards. See Guy cooking in the Chefs’ Theatre at 12:15pm on Sunday.
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7 course tasting menu from £50 Set menu: 2 courses £21.50 or 3 courses £27.00 Both run alongside our regular A la Carte Menu
Kota Restaurant & Rooms
01326 562407 | kota@btconnect.com | www.kotarestaurant.com
Open for lunch & dinner daily Brunch 9:30am - 11am Saturdays & Sundays Closed Sunday evenings & Wednesdays in term time
Celtic House, Harbour Head, Porthleven 01326 574411 | info@kotakai.co.uk | www.kotakai.co.uk
RECIPE
Ingredients SERVES 4 Chilli Paste 10g diced, soaked and seeded red birds eye chilli 25g shallots 3 garlic cloves 50g Fresh red chilli 4 tbsp veg oil
Jude Kereama
Seafood Penang curry
Spice Paste 10g shrimp paste 100g shallots 50g garlic 3 stalks lemongrass 3 diced, soaked and seeded red chilli 20 white peppercorns 5 tbsp coriander powder 5 tbsp oil
Penang and Porthleven are both renowed for their fresh seafood. And an Asian fused style is what makes this chef tick (he’s ½ Maori, ½ Chinese Malay). Jude’s dish is easy to make at home from the freshest of ingredients for an authentic Thai encounter.
Stock 1.5 litres prawn stock 75g palm sugar 200m coconut milk
Method
Garnish Fish of choice Mussels Prawns Cooked yellow noodles Tofu Mange tout Spring onions Bean sprouts Vietnamese coriander Coriander Mint leaves Lime wedges
1. M ake the spice paste: blend all ingredients into a paste. If the mix is not blending, add some water until it is smooth. 2. M ake the chilli paste: blend all the ingredients. 3. M ake the curry sauce: stir fry spice paste to release the aromas, add all stock ingredients and bring to the boil. Season. Let the stock simmer and season with the chilli paste to your taste. Add prawns, mussels, fish and mange tout until just cooked. Place yellow noodles and tofu at the bottom of the serving bowls and spoon the fish and curry on top. 4. G arnish with bean sprouts, coriander, spring onions, Vietnamese coriander, mint and lime. Jude runs Kota Restaurant with Rooms, and Kota Kai Bar and Kitchen in Porthleven with his wife, Jane. He creates exciting dishes, combining the best from land and sea, and has been awarded a Bib Gourmand four years in a row. You may also have seen him representing the South West on the BBC’s Great British Menu. Find out more about Jude in our interview on page 46.
Add as much garnish as you feel like. It all depends how hungry you are and, of course, how much punch you would like from the herbs.
Watch Jude in his annual Ready Steady Cook competition against Antony Worrall Thompson in the Chefs’ Theatre, presented by Proper Job, at 10am on Saturday.
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RECIPE
Naomi Devlin
Sourdough toast with broadbean hummus, feta and mint Broad beans make a really creamy, fresh hummus that absolutely sings with tart feta and cool mint. Many people find broad beans easier to digest than dried pulses, so Naomi likes to think of this as a gateway hummus. You can adjust the level of garlic to suit your tummy; add an extra clove and also rub some on your toast for maximum punch, or use garlic oil in place of the olive oil and leave out the whole garlic for something that is much more soothing, if a little less prebiotic.
Method 1. P od the broad beans (or use straight from frozen), then steam for three - four minutes, until tender. Refresh with cold water and tip into a blender. 2. A dd the tahini, garlic, olive oil, half of the lemon juice and the salt and blend in bursts, scraping down, until the mixture is quite well broken down. 3. A dd about 50ml of water and blend again until the mixture looks smooth and creamy. Taste and decide whether you want to add the remaining lemon juice and possibly some more water, until the hummus is the texture of whipped cream. 4. S tir the dill (if using) into the hummus, check for salt and then scrape into a container or use right away. Any leftovers will keep in the fridge for a few days in a clean jar with oil poured on top to exclude the air. 5. T o serve, toast the bread slices (on a griddle pan is nice, if you have one). Rub each slice with the garlic (or leave it out if you’re sensitive) and drizzle over a little olive oil. Spread hummus generously on the toast, crumble the feta over the hummus, scatter with mint, then finish with another drizzle of olive oil. Eat in the sunshine if possible. Naomi is a self-confessed foodie and author of Food for a Healthy Gut and River Cottage Gluten Free. She also has coeliac disease and embraces this by finding new ways of cooking and eating that don’t include gluten. Find Naomi in the Chefs’ Theatre, presented by Proper Job, at 2:15pm on Saturday
Ingredients Serves 4 1kg broad beans in their pods or 300g frozen broad beans 1 tbsp tahini 1–2 garlic cloves, finely chopped 100ml olive oil, plus extra for drizzling Juice of 1 lemon 1 teaspoon fine sea salt 20g dill fronds, finely chopped (optional) To Serve 4 large or 8 small slices of sourdough bread 1 plump garlic clove, halved 120g feta cheese Handful of mint leaves, chopped
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We are ten! Porthleven Food Festival isn’t just a great day out – it’s a matter of community pride. And from humble beginnings as a small but impressive event pulled together by a dedicated band of volunteers, we’ve grown into a Festival that welcomes over 30,000 visitors over our annual weekender.
On our tenth anniversary we take a look back at how we’ve grown into one of Cornwall’s largest and best-loved Food Festivals.
2009
2010
GETTING GOING
FAMILY FIRST
A small band of brilliant locals delivered a fun-packed Saturday with a food growing theme that included over 20 food stall and a best dressed vegetable fancy dress competition, judged by our patron Antony Worrall Thompson.
The 2010 Festival saw the National Lottery fund our first Young Person’s Festival on the Playing Fields. Marshmallow toasting, den building, magic shows and a dedicated young people’s food marquee provided plenty of entertainment. And who could forget the funky chicken – a story of eggs from coop to kitchen, including live chickens!
It was a wet day but that didn’t stop us. The recently restored Lime Kiln acted as a brilliant backdrop to our first music stage on Breageside and the Porthleven Town Band began the tradition of filling the opening slot.
We also welcomed experts on sustainable food from the Eden Project on Friday night and a Walk for Health on the Sunday as well as over 70 craft and food stalls and, of course, some of Cornwall’s best chefs.
“ When we started the Food Festival we’d no idea if anyone would come. We had a celebrity chef, a huge marquee, loads of interesting food and music, a lot of backbreaking work and favours from a lot of people. On the night before the Festival, one of Porthleven’s almighty storms hit head-on. Unknown to each other, each one of the committee had got up during the night to check the marquee was still there on the harbour head! Luckily it was. The rain poured all day, it was freezing cold and many of the stewards and volunteers did a 12-hour shift. But 4,000 people turned up and we were happy! ”
Julia Schofield – Food Festival Chair 2009-2011
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2011
SUNDAY STARTER Art trails, a skate jam and a roller derby, cooking demos and circus workshops in the Big Top kept the family fun flowing alongside a fancy dress theme of the Circus is in town (and finally, some sun!) With a theme of food resourcefulness and over 60 stalls the Festival was really starting to gather momentum — and even extended into Sunday for a leftover lunch, masterminded by Simon from the Blue Anchor.
2012
OLYMPIC FEVER Our Fit for Food theme, inspired by the Olympics being hosted over in Londontown saw the arrival of plenty of healthy eating ideas and activities for keeping fit. The Friday evening fundraiser was born too, introducing a Harbour Hog Roast and music from the Neon Love Chickens. In fact, chickens were a theme – the Funky Chicken ladies from the Roseland were in town with their egg-laying apparatus, complete with real chickens. Great fun!
2013
HIGH FIVE By the time we hit five we were welcoming thousands of you lovely people to celebrate great food, music and entertainment. This was the first year for the Salt Cellar stage and our Sourced from the Sea theme was inspired by support for our local fishermen and their always-a-sell-out fish bbq. Night times were getting bigger too, with headliners including The Cadgwith Singers, The Coyotes and Bobby’s Helmet. The fireworks display was a popular end to the day.
“Somehow the Festival Committee, with the help of some very generous sponsors, have continued to manage in these hard times, to keep all the fun and entertainment free for everyone.”
Antony Worrall Thompson – Festival Patron – 2013 programme
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2014
THE TIDE IS HIGH Porthleven is visited by stormchasers for a reason — and in 2014 the waves were so crazy that the Savour and Relish owner slept overnight in his stall — and was almost washed in! On the Saturday we partied in the rain, moving the Salt Cellar stage into the Harbour Inn and embracing street food from all nations with a Local food, Global stage theme. Half Cut Cinema took over the Kota Kai lounge and the Smithy, while Friday night’s now-popular fundraiser featured Ben Waters and Kaiko Rise. Lazy Sunday was headlined by the Grace Notes.
“
2015
HAVING A BALL
For us Porthleven Food Festival marks the start of summer
The tide had turned. We were now attracting over 10,000 people and it was time to seek help beyond our stretched band of volunteers. So we enlisted Alec and Kelv, the chaps who put on the Masked Ball — and just happen to live in the village.
”
2015’s Food and Fiesta theme brought along a huge party with international superstars Hayseed Dixie headlining a sell-out Friday fundraiser. Saturday brought a whopping four music stages and Rick and Jack Stein closed an impressive line-up in the Chefs’ Theatre.
Kirk Bowman of Flats and Sharps, who played their eighth Food Festival in a row in 2016
We also added a second local chefs’ stage at Amelies and welcomed BBC Introducing for the first time. Phew! Big year.
2016
WE’RE ALL MAD HERE A Mad Hatter’s Tea Party theme saw the decorations team really get stuck in and the port looked amazing. All the local shops embraced the theme in the window competition, too, enhancing the party vibe. Our first Literary Fringe Festival, sponsored by Elementum, brought workshops and talks from authors including soon-to-be Man Booker shortlisted Wyl Menmuir and BBC scriptwriter Paul Dodgson. Bake off Sunday, run in partnership with Porthleven WI, welcomed Series 4 Great British Bake-off winner Frances Quinn to the party. And the popular bridge across the harbour made its first appearance.
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From the chair David Turnbull, current Chair of the Food Festival Committee, shares some of his most memorable Food Festival moments…
Most amusing Oh, definitely the time I had to jump into the harbour and swim for the Food Festival banner that blew away whilst we were taking a team photo. I didn’t have any dry clothes so I ended up borrowing Ian Bett’s trousers (several sizes too big) so that I could go to the chapel afterwards!
Clearing up I’ve broken a lot of ropes trying to tow people out of the parking field and I remember once we had a queue of people at the bus stop in Helston on Sunday because someone forgot to take the sign down!
Top team We’ve always had a great team of people and it’s always a laugh – that’s why I’ve been involved for so long. This year I’ve even roped my daughter Laura in to programme the Literary & Acoustic tent.
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2017
“
GOING SWIMMINGLY
The @PorthlevenFest gets our vote as one of the BEST #Spring events - demos, street food, music... so much to love!
Last year we welcomed a mermaid to the slipway and a giant octopus to the main tent as we set sail on an Under the Sea adventure. Workshops from the likes of Sticky Fingers, Airfish Circus and Kiwi Print Studios kept young and old entertained. Our Sunday Shipyard After Dark parties were bigger and better than ever and we introduced our own Festival campsite.
”
We also picked up a Bronze award at the Cornwall Tourism Awards in the Best Festival/ Event category on our first try.
Visit Cornwall @IloveCornwall Twitter – March 2017
New for 2018
Friday food & craft market Two day Chefs’ Theatre presented by Proper Job 3-Day Moors Market Compostable cups & food recycling Port & Oyster pub Belle tent GLAMPING Refill your water bottle Vegan feasts
2018
ALWAYS EVOLVING The Porthleven Town Band will open the Lime Kiln stage on Saturday. Jude and Antony will go head-to-head in a cook-off. They’ll be carving and tail sliding at the Skate Jam. In many ways the Festival looks very similar to that first one ten years ago. And we like it that way. But we’ll also be bringing along a whole host of new experiences to make 2018 extra special. Give yourself plenty of time to look around.
Share your favourite moments from 2018 with us on Facebook and Instagram using
#porthlevenfest 31
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PARTNERS A huge thank you to all our sponsors and many supporters, without whom the Porthleven Food Festival would not happen.
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Five of our favourite
Local producers County Confectionery
Cornish Black Bee
One of the UK’s largest independent confectioners and chocolatiers, County Confectionery can satisfy any sweet tooth. Based in St Ives, this third generation familyrun business create delicious chocolate and fudge to be enjoyed locally and worldwide.
This award winning local business is passionate about producing the finest products whilst also ensuring the health of their locally bred Cornish black bees. From delicious honey to candles and more, they also offer courses so you can discover the world of bees and beekeeping for yourself!
www.copperpotoriginals.co.uk
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Origin Coffee With a passion for great tasting coffee, Origin have made a name for themselves in Cornwall and far beyond. Roasting their beans from their specialist warehouse in Helston, they are committed to ensuring each and every cup of coffee they make can be traced back to its origins, and is perfect with every sip. www.origincoffee.co.uk
Rathlee Distilling With notes of tropical fruit, honey and vanilla, and a warm pepperyspice finish - Rathlee’s 3 year old gold rum is column distilled in Latin America before it arrives in Cornwall. It is then delicately blended with the purest Cornish water to create a delicious pure tasting rum, enjoyed best straight over ice! www.rathleedistilling.com
Primrose Herd Delicious award winning pork products await you at the family run Primrose Herd Butchers. You’ll find them selling their produce at various farmers markets around Cornwall, and you can order their meat online too. Endorsed by some of Cornwall’s top chefs, you’ll also find their meat on the menu at some top restaurants. www.primroseherd.co.uk
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RECIPE
Ingredients
Antony Worrall Thompson
Classic ceviche Antony’s take on this seafood dish, popular in the coastal regions of Latin America and the Caribbean, is fresh, healthy and makes a great appetiser.
Method 1. T o create the ceviche dressing, combine lime juice & zest, orange juice, lemon juice, garlic, chillis, spring onions, either soy sauce or ponzu dressing & honey. Cover with cling film and place in the fridge for 24 hours. 2. A fter the dressing has been in the fridge, strain the onions, garlic and chillis and combine the dressing with the raw tiger prawns, salmon, tomatoes, avocado, mint, coriander, yellow pepper and red onion and stir gently. 3. S eason with the ground pepper and garnish with a lime wedge. Antony Worrall Thompson is a renowned Restaurateur, Chef and Author. He also runs the Greyhound in Henley-onThames and Kew Grill in Richmond and has been our Festival patron since we started in 2009. Catch him cooking live in the Chefs’ Theatre, presented by Proper Job, on Saturday at 10am.
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250g raw tiger prawns, diced into 1cm cubes 200g salmon, pinboned, skinned, filleted & diced into 1cm cubes 1 red or yellow pepper, deseeded and finely chopped ½ red onion, finely sliced 2 spring onions, trimmed and finely sliced 4 tablespoons soy sauce or ponzu dressing 1 clove of garlic, grated 2 teaspoons runny honey Juice of 1 lemon Juice of 1 orange Juice & zest of 2 limes 1 avocado, diced 2 tomatoes, seeded, skinned & diced 2 fresh red chillies, deseeded and finely chopped 4 sprigs of fresh mint, leaves picked 12 sprigs of fresh coriander, leaves picked Freshly ground pepper
INTERVIEW
Meet the artist Local artist Rhiannon Cottam creates amazing, colourful images, which you’ll find on sale in galleries in Porthleven and across Cornwall and Bristol. She’s created this beautiful, colourful map of the 2018 Food Festival site to commemorate our tenth anniversary.
R
hiannon first started selling her work whilst studying fine art at Truro College in 2009, and has been developing her career as an artist ever since.
What do you love most about Food Festival? There is a great atmosphere and something for everyone. The music is always a highlight for me.
Her painting style incorporates combinations of mark making, fine liner, ink, bleach, acrylic and gold leaf, to build layers and create depth. Her aim is to make pieces of art that the spectator sees differently each time they look.
You have a really distinctive style. Where do you get your inspiration from as an artist? When I was in college I told my art teacher that I really struggled to draw straight lines and nothing that I drew looked realistic, she told me to run with that idea! So ever since then I have been proud of my ‘fantasy’ take on realistic places. Architecture has always inspired me so I am happy to have found my own way to express this.
We caught up with her for a quick chat about it all… How long have you lived in this part of Cornwall? All my life! So 25 years, minus a year or two when I lived in Bristol.
What’s special about it? Walking through the village and saying hello to at least 10 people — you don’t get that in Bristol. The sea and beaches are pretty special as well.
A limited number of unmounted A3 prints are available to buy at the Festival Information Stand across the weekend. You can also pick one up on Rhiannon’s website postevent. 50% of the proceeds will go towards keeping the Festival going.
Where would you recommend people visit locally if they have time? Kynance Cove and Pisky Cove. My favourite beaches.
rhiannoncottam.co.uk
We’ll be auctioning off Rhiannon’s mixed media original in the CheFs’ Theatre on SATURDAY at 11AM
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RECIPE
Josh Eggleton
Cold lovage soup Lovage, also known as sea parsley, has a clean, simple, celery-like flavour. Josh’s soup is simple, nourishing and suitable for vegans and vegetarians.
Method 1. S lowly sweat off and caramelise the onions & garlic in a heavy-bottomed pan for as long as you can. This will take at least 20 minutes. We do this slowly over four hours to release more of the natural sugars. Then add the potato and slowly sweat for a further 20 minutes. 2. M eanwhile, get a pan of water to the boil and another full of cold water and preferably some ice. Blanch the lovage and parsley by immersing in the boiling water for 20 seconds and dunk in the cold water. When cooled, place in a colander to drain. 3. A dd the hot stock to the onion, potato and garlic mix, stir well and set a side to cool. Then add the drained herbs to the stock pan, mix and blitz on a high power and season to taste. 4. S train through a fine sieve and serve with any seasonal ingredients to hand. Cold white crab meat mixed with a little vegetable oil, squeeze of lemon, chives and fine diced shallot is a great accompaniment. As is roast and pickled onion.
Ingredients 1 bunch of lovage 1 bunch of parsley 2 large white onions, sliced thinly 3 cloves of garlic, chopped finely 1 potato, peeled, chopped roughly and small 2 pints of good veg stock Salt & pepper, to taste
Josh started out by winning the Gordon Ramsey scholarship and has worked at some of the finest restaurants in the world. He now owns the Pony and Trap in Chew Manga near Bristol where he holds a prestigious Michelin star. Josh will be cooking in the Chefs’ Theatre, presented by Proper Job, at 12:15pm on Saturday.
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Emily Watkins
Strawberry soufflé Make the most of strawberry season and impress your guests with Emily’s decadent summer soufflé. You’ll need six ramekins to serve in.
Ingredients 375g strawberries 1tbsp corn flour 80g caster sugar 4 egg whites 40g butter 2tbsps caster sugar Clotted cream for serving
Method 1. F irstly prepare the soufflé dishes by rubbing with soft butter and dusting with caster sugar. Pre heat the oven to 180˚C. 2. Hull all of the strawberries and place in a food processor. Blitz into a puree and then pass through a fine sieve to remove the seeds. 3. A dd a tablespoon of water to the cornflour to dissolve. Pour a third of the strawberry puree into a small saucepan and add the cornflour mix and half of the sugar. Cook on a low heat until very thick. 4. Take off the heat and add the remaining strawberry puree. 5. I n a large bowl, whisk the egg whites to form peaks, add the sugar and continue to whisk for a minute. 6. M ix a third of the egg whites into the strawberry base. Then carefully fold through the rest of the whites. 7. Pour into the ramekins and place in the oven for 10 minutes. 8. Serve straight away with some clotted cream. Emily began her career in Italy before working with Heston Blumenthal at The Fat Duck. She now owns the Kingham Plough in Oxfordshire where her innovative cooking uses local ingredients in modern, British dishes. See Emily cook in the Chefs’ Theatre, presented by Proper Job, at 11:15am on Saturday.
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DO NOT MISS! Watercolour artist Andrew Bibbings will be on hand to paint your pooch during the Food Festival! Make sure you pop by!
Homemade cakes & scones
Fresh crab soup & sandwiches
Selection of hot drinks
Breakfast & lunch
Mount Pleasant Road, Porthleven | 07811 129501 | harbourview.porthleven@gmail.com
Jude Kereama
C
hef Jude Kereama has appeared on our Food Festival stage for every one of the last ten years. And behind the scenes his wife Jane has always organised our Chefs’ Theatre. The couple are both founding members of the Festival and Jane is the only one of the original committee still involved. In their day jobs they own and run Kota and Kota Kai restaurants in Porthleven. At Kota Jude has been awarded a prestigious Bib Gourmand for the past four years. He’s also represented the South West on the BBC’s Great British Menu. And he’s an all round nice fella.
We caught up with him to ask him a few questions about life as a chef, favourite foodie hotspots and living in Porthleven… What makes food at Kota so special and is there a set style of cuisine? Does the location influence the menu? The cuisine at Kota has always been great local produce with a hint of Asian flavours. Usual shellfish stocks are hit with flavours of lime leaf, lemongrass & ginger.
Or there’s always a hint of aged soy sauce, dashi, seaweed, bonito, star anise, cinnamon sticks – these are ingredients that I grew up with at home and my mother has always been an inspiration in the kitchen for me. There is always plenty of seafood on the menu as both Kota and Kota Kai are right on the harbour, so we are surrounded by a huge variety of amazing fresh produce.
What was it like being part of the BBC’s Great British Menu? I was lucky enough to be asked to represent the South West on Great British Menu twice. It is an amazing experience as it is very rare that you get to cook off against your peers. Anyone who has competed on the show will tell you that it’s one of the hardest experience they have ever had. The pressure in the kitchen is incredibly intense with lots of cameras watching your every move, and the judges ready to pounce on any mistake – and nobody wants to make a fool of themselves.
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INTERVIEW
How do you relax?
Being on the show has definitely raised the profile of Kota and I have also made some really great friends from being on there.
When I’m not at work I’ll be cooking at home for my family – I love cooking so it doesn’t stop once I finish work. I like to play tennis (our son is a great tennis player) and go for cliff runs – with miles and miles of stunning coastline, you can never get bored of it!
What’s your favourite dish to cook at home and why? It’s hard to say what my favourite dish to cook at home is as I love to cook for my family. A good old roast is always a crowd pleaser, but it would probably be sushi as it is my son, Joe’s, most favourite.
What’s special about living in Porthleven? Porthleven is not only exceptionally beautiful but it has the most amazing community. Everyone knows everybody, and is always on hand to help each other out. I don’t think there are many places in the world that have such a strong community spirit and we feel extremely lucky to be a part of it.
Where’s your favourite place to eat and why? My favourite place to eat is another difficult question as the competition is pretty tough. There are so many excellent places to eat in Cornwall so it depends on what we feel like. If we want somewhere on the beach to show off to up country friends then it would have to be the Porthminster Beach Cafe. If we feel like going somewhere remote with a great walk then it’s the Gurnards Head. Luxury stay? The Idle Rocks Hotel. Family friendly and relaxed dining? Kota Kai!
Watch Jude cook in the Chefs’ Theatre presented by Proper Job at 10am on Saturday when he’ll take on our Festival patron Antony Worrall Thompson in a Ready Steady Cookstyle competition.
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RECIPE
Driftwood mussels with fennel & ale*
S
omething’s brewing down in the Cove of St Agnes at the historical coastal pub, the Driftwood Spars. As the seasons change so do its menus, with Cornish and traditional pub dishes served daily, complimented by specials and award-winning ale crafted by their microbrewery on tap, it’s a flavoursome place to visit.
Ingredients (serves 2 as a main or 4 as a starter) 1 head of fennel 1 large Spanish onion 2 kilo fresh Cornish Mussels ¼ pint of a low hop beer Forest Blonde from the Driftwood Spars Brewery 50g butter ½ pint of double cream
Lou the landlady reveals the recipe for a dish which remains a firm favourite with customers, and also invites you to visit the dog friendly pub to sample it for yourself. For a Cornish foodie break, you might be tempted to not only dine at the Driftwood but stay over in one of their coastal B&B rooms with seaviews – minutes from the beach and coastal path.
Sounds pretty ansom to us!
Method 1. Clean & de-beard the mussels – leave in fresh cold water. 2. Thinly slice the fennel & onions.
7. Remove from heat and serve with a lemon wedge and parsley to garnish.
Pop to the Driftwood Spars Brewery stand to sample and buy ale crafted in the Cove and for more information about the pub or call 01872 552428 to make a reservation and find out more about B&B room availability.
* Served at the Driftwood with Cornish seaweed butter and freshly baked bread and the team there recommend pairing it with a hoppy beer such as Driftwood Spars Brewery’s Bawden Rocks.
Driftwood Spars, Trevaunance Cove, St Agnes, TR5 0RT www.driftwoodspars.co.uk
3. Melt the butter and slowly cook the fennel & onion until soft. 4. Add the ale & mussels to the fennel & onion mixture. 5. Steam until all the mussels are open. 6. Add the cream and heat until warm through.
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A very Happy Birthday to Porthleven Food Festival from the AmÊlies team. Come and join us at our cocktail bar on the terrace to celebrate. We’re also open throughout the weekend for lunch and dinner with live music from our house band Gwelhellin.
ameliesporthleven.co.uk | 01326 653653
RECIPE
Donato Dondiego of Amélies, Porthleven
Wood fired whole seabass Served with potato pizzaiola griddled baby gem, sauté leeks and peas Superb, sweet whole sea bass is infused with the flavours of the Meditterranean in this delicious dish by Amélies head chef Donato. Bellisimo!
Method 1. P reheat the oven to 175˚C. Check your sea bass to make sure it is fresh. It should not smell of fish and should have bright eyes. Ask your fishmonger to ensure it is gutted and scaled, and ensure that you wash the inside, ready to stuff. Carefully slit the side of the seabass and make a cavity, ready for the stuffing. 2. L ayer the sliced lemon, and sprinkle with the salt and garlic, chopped rosemary and freshly ground black pepper inside the fish. Then, holding the fish open, drizzle extra virgin olive oil, and leave it to marinate for around 10 minutes. 3. W hilst you wait, prepare your potatoes. Take your new potatoes, and slice ½ cm thick put in a bowl mix them with sliced cherry tomato, garlic, oregano, salt, sliced red onion, drizzle with olive oil and mix well. Add these to the same tray, to cook with the fish. 4. C ook the fish and potato on the tray for around 25 minutes, checking regularly and ensuring that the potatoes are cooked evenly. Whilst this is cooking, you can then prepare the griddled baby gem. 5. H alve the baby gem and marinate with garlic, Cornish sea salt, and extra virgin olive oil 6. P ut the baby gem on a hot griddle pan, until there are griddle marks on the lettuce and allow it to wilt slightly. 7. S auté (fry with butter) the shallots chilli and leeks with a splash of olive oil. Sprinkle with sea salt and at the last moment add the frozen garden peas for around three minutes. 8. O nce the fish is ready, lay the sauté vegetables with the fish on top. Add the baby gem on the side and finally top the fish with the potato around as a crown. 9. The dish is ready. Decorate with lemon wedges and drizzle of olive oil.
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Ingredients 1 whole sea bass (roughly 600g) 4 fresh garlic cloves 2 baby gem lettuce, cut in half 2 fresh green chilli, finely sliced 6 new potato medium size, sliced 150g red cherry tomato, cut in half 1 tsp oregano, 2 tsp of Cornish sea salt 1 small red onion Extra virgin olive oil 100g frozen garden peas 150g leeks, sliced 3 medium banana shallots sliced 100g kalamata black olives 2tsp of parsley 2 lemons, sliced thinly 2/3 sprigs fresh rosemary, chopped Donato began his career in Rome before owning his own Italian restaurant in South Africa He joined Amélies in 2017 and helped them win Best Restaurant in the Cornwall Life Awards and a bronze awards at the Cornwall Tourism Awards. Watch Donato cook in the Chefs’ Theatre, presented by Proper Job, on Saturday at 4:15pm
DO NOT MISS Photography Exhibition at The Old Lifeboat House 19 - 22 April
Carla’s Photography is available to purchase at her gallery on Chapel Terrace, Fore St, Porthleven
RECIPE
Chris Brooks of Seadrift, Porthleven
Pan roast gurnard fillets Served with chorizo sausage, rocket leaf and fresh parmesan flakes Gurnard is a distinctive looking fish with firm white flesh that holds together well in cooking. Ask your fishmonger to fillet though as the tough skin makes it a tricky task. Chris’s recipe combines the fish with spicy chorizo, peppery rocket and parmesan to set off the delicate flavour of the fish. His dish uses beautiful, fresh ingredients and is easy to recreate at home.
Method 1. Heat oil in a non-stick pan. 2. Season and add olive oil to the chorizo sausage and place under a medium grill for three minutes, shaking half way. 3. Season the gurnard fillets with salt and pepper and put the meat side into the hot pan for 30 seconds. 4. Flip fish skin side down. Add a knob of butter, a squeeze of fresh lemon juice and cook for one and a half minutes. 5. T urn back to meat side and you’re ready to serve. 6. Place the rocket leaf on the plate and top with your gurnard piece. sprinkle on the chorizo and top with parmesan flakes sliced fresh from the block with a peeler. Chris’s restaurant Seadrift, on Fore Street, consistently tops Trip Advisor in Porthleven and is a real locals’ favourite. Chris is teaming up with John from Quayside Fish to offer fish fresh from the slab at their Fore Street Fish Grill.
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Ingredients SERVES 4 4 small, filleted gurnards Cooking chorizo sausage skinned & sliced Fresh parmesan flakes – use a peeler to get them fresh from the block Bag of rocket leaves
Restaurant open for coffee and cake all day Lunch 12 - 2 and Dinner 6 - 9
The Square Deli & Ice Cream Emporium opens from 11 each day Making all its ice cream on the premises in the village also selling take away light lunches and salads, cheeses, charcuterie, olives and wine to take home to enjoy and Cornish foodie gifts. 01326 573 911 | www.thesquareatporthleven.co.uk | info@thesquareatporthleven.co.uk thesquareatporthleven / Deliandicecream
@thesquarepl
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RECIPE
Bryok Williams of The Square, Porthleven
Tempura of tiger prawns and pork belly Served with a spicy vegetable salsa, sweet chilli and coriander dressing
Ingredients Serves 4 4 pork belly rashers (rind on) 12 tiger prawns 2 red pepper 2 yellow pepper 1 cucumber 3 red chilli 100g fresh ginger 4 garlic cloves 4 limes Bunch coriander 500ml white wine vinegar 500g caster sugar 4 spring onions Tempura batter 200g flour 100g cornflour 10g bicarbonate of soda Pinch of salt Water
For the pork belly Place the pork belly on an oiled tray, season with salt and pepper, cover with foil, slow cook for one hour at 120˚C until soft. For the sweet chilli sauce Boil the sugar and vinegar and reduce by half. In the meantime, finely chop two chillies, peeled ginger and four cloves of garlic. Add chopped chillies, ginger and garlic to the vinegar and sugar. Leave to cool. Close to the time of serving, add a lot of chopped coriander, sliced spring onion and lime juice. For the vegetable salsa Finely dice the peeled peppers and cucumber, add a little chopped chilli and garlic and refrigerate. To finish Remove rind from the pork belly and crisp in the oven. Pan fry the pork belly in oil until crispy and keep warm. Dress the vegetable salsa with a little of the sweet chilli sauce and spoon onto plates. Dip the prawns in tempura batter and deep fry in hot oil (180˚C) for two minutes. Place pork belly onto vegetable salsa, place prawns on top of belly and add crackling, chopped coriander, drizzle with sweet chilli sauce. See Bryok cook in the Chefs’ Theatre, presented by Proper Job, at 11:15am on Sunday.
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“
I’m excited about the collaborations and there are some really interesting co-writes on the album that I’m really proud of.
”
Rosie Crow
INTERVIEW
It’s been a busy year for singer-extraordinaire and Porthleven resident Rosie Crow.
L
ast year at Food Festival she was tentatively returning from maternity leave with a new album. Now her son Tiga is almost two and Rosie is all set to release her new album, Wierdiful, into the world. It has become a solo venture after her band members were both extremely busy with other projects. And she’s decided to release it under her own label.
We caught up with Rosie to find out more about family, branching out on her own and creative freedoms… How’s motherhood treating you? Yeah, Tiga’s getting much more fun now. I mean, it was fun before but it was more like life and death when he was a little tiny weeny baby. It’s quite serious isn’t it? And that’s relieved a huge amount of anxiety and Fionn (Rosie’s husband) and I have started doing the things we did before again. Because we can - and Tiga can come along with us and he enjoys it. And I’ve been able to do a lot more music because of that. Sometimes I practice and Tiga just joins in – which can be a bit distracting when he starts kicking the keys, but it’s nice that he’s interested!
And what’s the happening in work world? So I’ve recorded another album, which I was going to release with Zen 10 records who did a reissue of my first album and my record store day release. But I’ve decided actually to go with my own label.
Wow! Bold move…? Yes. It‘s hard to get a label to support you so in some ways it was hard to leave that but then I just thought actually I bring so much to the table. With Fionn doing the videos and doing the artwork in house. To give that away to someone who tells you when you can or can’t release it - I didn’t like the idea of that. So I set up a label called RaRaCoCo, I guess based on the RC initial in my name and just one of those things that come into your head. So I’m going to self-release through that. Advances are great and money enables you to do stuff but in the bigger picture this is a better route for me. There are obviously pros and cons but I just want to do it my way.
Tell us about the new album. It’s called Wierdiful and it’s inspired by the weird and wonderful, beautiful things that I have only just realised are what really make me tick. Growing up on Bodmin Moor you have to find the beauty in that weird and bleak landscape because if you didn’t you’d just be so depressed. Finding the melancholy in stuff has always been a comforting place for me, actually – and that sadness, that depressive state is a great creative feeder. So a lot of the songs are from that feeling. And I’ve worked with some great people like Marcella Detroit from Shakespeare’s Sister; and Dan Carey who produced La Roux and The Kills; and Canadian singers Chantal Kreviazuk and Raine Maida who’ve worked with people like Gwen Stefani. I’m excited about the collaborations and there are some really interesting co-writes on the album that I’m really proud of.
And did I hear you’re going it alone now? No band? Yes. It’s really sad. Todd (Barden) and Layla (Astley) who I was working have lots of other projects on and just realised they don’t have time. It’s like a break-up. So I did some grieving and I’m going through a transition. Being a soloist is always something I’ve wanted to do but it’s frightening. When you’ve got a gang it’s easier to put yourself out there. So I’m getting back to being on my own and doing some gigs and some filming and my little family have been my gang, which is lovely and really good for us. So I’ll have a drummer for the Food Festival gig and I love Company B and Flats and Sharps so I’m really looking forward to being part of that Sunday night line-up!
Did you know Food Festival is ten this year? No way! I’ve been coming for six or seven years I think. I remember Fionn telling me about it and I couldn’t get my head around it then I came and thought it was just amazing. I’m a big fan of the bridge – I wish it was there all year! And so many delicious things to eat. All that in your hometown is pretty special — being at home and hearing all the activity going on is wicked – I love that. Catch Rosie on the Lime Kiln Stage, Saturday at 3:50pm and the Shipyard Stage on Sunday evening.
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TARQUIN’S CORNISH GIN LEMON JUICE 20ml ELDERFLOWER SYRUP 10ml DRY VERMOUTH glass rinse TARQUIN’S CORNISH PASTIS small handful CUCUMBER (ribboned), BASIL,DILL, SUGAR SNAP PEA cubed ICE
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INTERVIEW
Andy Quick With a rich, soulful voice and a reputation for wild and wonderful live shows, Andy Quick and his band have been tearing up the festival circuit in the UK and beyond. This former frontman of Land of the Giants is a party-hard genius who doesn’t do things by halves. Get ready for indie rock and roll meets the blues as he brings his thing to the Lime Kiln stage.
A
ndy has previously been to Porthleven twice in his life. Once when he ended up randomly here on holiday and it happened to be Lifeboat Day and the other time when he played at the Food Festival in 2017. “Basically loads of speedboats and helicopters plus the Food Fest was one of the best days of my year. So you can imagine I’ve got a pretty good feeling about the place!”. We’re delighted to welcome Andy and his band back for 2018 and it’s safe to say they’re pretty excited too: “I loved wandering round and soaking up the vibe,” Andy says. “I feel like the town really came to life that day. I remember eating loads of amazing meaty food after our gig so I’ll definitely be doing that again. I can’t wait to be honest. The atmosphere was electric. Something about playing outside so close to the sea, the crack of the drums and my amp sounded real good that day. It was a really heartfelt and punchy gig and I think we turned a few people on that day.” The band will be mid-way through their UK tour when they come to the Fest so expect banging tunes from a tight band who are on form and having a lot of fun. Don’t miss Andy on The Lime Kiln Stage Saturday at 5pm.
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INTERVIEW
Daytoner Dj Moss Daytoner from Penzance has been mixing funky dance floor fillers since 2009. In recent years he’s also evolved an amazingly talented band who enjoy regular radio support from Craig Charles on BBC 6 Music & Radio 2, along with a BBC Music Introducing shortlisting, BBC Radio 1 plays and one million Soundcloud listens. Big stuff. Oh, and did we mention their live shows are legendary?
T “ They tear the place apart when they show up and do their thing. ” Craig Charles BBC 6 Music
he band’s debut single, Needed You is out now on 7” vinyl and available digitally and they’ll have a second LP pre-summer. They’ll be touring at various festivals in 2018 along with further support shows for The Craig Charles Funk & Soul Club. And they’re our Saturday night headliners.
Favourite place to eat?
Moss tells us more…
Love Porthleven?
2018 so far?
Absolutely. It’s really not just any ordinary fishing village, not only because of the surf but also the Masked Ball where I’ve DJ’d for a number of years in the Jelly Jazz tents. I used to work locally too, so I’d often just park up above Loe Bar or pop down the harbour to gaze out at those views whilst scoffing my lunch.
The days are flying past in a bit of a blur at the mo, as we’ve been so hectic behind the scenes trying to prepare everything for our debut band releases and LP tour in Summer, but we were really excited to get the ball rolling with the release of our debut single, Needed You on 7” vinyl. We were also thrilled with Craig Charles revealing our new material exclusively on his BBC6 Music show.
Best thing you’ve done in the last ten years? Well as a band, we’ve only been together for a couple of years but we’ve already enjoyed some great times at lots of different festivals. We enjoyed our first overseas shows in Ireland last year, but probably one of the most hectic days was last year when we played the Lovebox festival in London’s Victoria Park in the afternoon, before racing across town to play the opening of the new Blue Whale Exhibit in the Natural History Museum, which was a real honour.
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Personally, one of my favourite places is actually Amélies in Porthleven as my wife and I went on one of our first dates there. We often return for our anniversary and other occasions — although there’s now a 7-year-old girl and 10-year-old boy who come with us!
What to expect from your live show? Over the last three seasons our live act has moved on from a ‘Vintage Remix Show’ to include many of our own originals. So you can now expect us to deliver familiar funk, soul, ska and swing hooks twisted in completely new directions by the unique line-up that includes the powerful soul vocals of (Lucy Richards), Drums (James Frost), Paddy Redmond (Bass), Flute & Tenor Sax (Sean Lloyd), Baritone Sax (Andy Worthy), Keys (Jamie Graham) and DJ/Producer (Moss). We always aim to deliver a floor-filling funk and soul show with a current edge and a few surprises along the way! Daytoner play live on Saturday evening on the Shipyard Stage.
What? Who? Where? When? This section is your essential guide to all our timetabled Festival happenings. Here you’ll find three grids detailing times of key events & performances on different days and an A-Z directory of performers. Fabulous if you like that sort of thing (but we also recommend a random wander to discover things you never knew you never knew). Times and acts were correct at time of going to print but are subject to change. Keep an eye out on the Festival blackboards around the site for the latest info.
Chefs’ Theatre
presented by Proper Job / Shipyard Stage 10:00am 11:00am
OTHER
11:10am Charlotte Lloyd-Butler 12:20pm Madame President
1:00PM 2:00PM 3:00PM
FRIDAY
*
Literary & Acoustic Tent
10:00am Farmer’s Market until choir
12NOON
4:00PM
LIME KILN STAGE THE PORT & OYSTER
presented in CONJUNCTION with BBC Music Introducing
3:30pm Porthleven Signing Choir
5:00PM
1:30pm Porthleven School Signing Choir 2:40pm Head Smashed in Buffalo Jump * 3:50pm Hannigan * 5:00pm Alex Hart *
6:00PM 7:00PM 8:00PM
7:00pm Jonah’s Lift
7:00pm Krelys
8.15pm Go Go Skank
9:00PM 10:00PM 11:00PM
9.30pm The Mosquitoes 10.45pm Echo Town
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7:00pm Pop Up Supper Origin, Harbour Head
Chefs’ Theatre
10:00am 11:00am 12NOON 1:00PM 2:00PM
SATURDAY
3:00PM 4:00PM 5:00PM
LIME KILN STAGE THE PORT & OYSTER
presented by Proper Job / Shipyard Stage
presented in CONJUNCTION with BBC Music Introducing
10.00am Antony Worrall Thompson & Jude Kereama
10.00am Porthleven Town Band
11:15am Emily Watkins
11:10am Pirates of St Piran
12:15pm Josh Eggleton
12:20pm The Oggymen
1:15pm Adam Banks & Elly Owen (Fifteen, Cornwall)
1:30pm Helm & The All Star Band *
2:15pm Naomi Devlin 3:15pm Ross Sloan 4:15pm Donato Dondiego (Amélies)
*
8:00PM
1:45pm Steve Heller
2:40pm The Raise *
3:00pm Will Keating
3:50pm Rosie Crow * 5:00pm Andy Quick *
7:00pm - Sound of the Sirens
5:00pm The Right Brothers
10:00am
10.00am Cornwall College
11:00am
11:15am Stew Eddy & Bryok Williams (The Square) 12NOON 12:15pm Guy Owen
SUNDAY
3:00PM
1:15pm Michael Wignall 2:15pm Nik Boyle 3:15pm Gareth Owen
4:00PM 5:00PM
10:00PM
3:15pm Ellie Jackson, Wild Tribe Heroes
5:00pm Steve Heller
7:30pm Brown Willy film showing in the Big Top including Q&A with director and actor
10.00am Porthleven Town Band 11.00am Chef Book Signings
11:10am Cornish Roots
11.30am We are Muffy
12:20pm Falmouth Community Gospel Choir 1:30pm Femmes De La Mer 2:40pm Joanna Cooke with Nathan Austin *
1:00pm The Stowes
3:00pm The Greenaways
3:50pm Even Nine * 5:00pm Russell Sinclair & Smokin Locos
7:00pm Rosie Crow
8:30pm Company B
9:00pm Fireworks over the harbour Cape Cornwall Singers in The Atlantic Inn
7:00pm The Trees
8:00PM 9:00PM
2:30pm Megan Chapman
9:00pm Band E Koot
5:00pm Raikes *
6:00PM 7:00PM
1.45pm FARE
7:00pm Krelys
9:30pm Soul Stroke 10:45pm Daytoner Live
2:00PM
12.45pm Kari Herbert
8:15pm People’s String Foundation
11:00PM
1:00PM
11.00am Jenny Bishop 11.45am Liam Jordan
4:15pm Ella Squirrel & Alex Styles
9:00PM 10:00PM
OTHER
6:00pm The Cadgwith Singers
6:00PM 7:00PM
12.30am Shipwreck
Literary & Acoustic Tent
9:00pm Rudi’s Message
10:00pm Flats & Sharps
11:00PM
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1:00pm Jo Horne 2:00pm Bryher Boys 2:30pm Culdrose Military Wives Choir 3:15pm Porthleven School Signing Choir 3:45pm Pip Wright & Shout West Singers 5:30pm Josh Curnow at The Atlantic Inn
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A - Z of Chefs & Artists Adam Banks | 1:15pm Sat
Head Chef at Fifteen Cornwall who loves to make dishes from the best local ingredients.
Andy Quick | 5:00pm Sat
“…Soulful, Funky, And Bursting With Confidence…” – The Daily Jam.
Alex Hart | 5:00pm Fri
Standout voice singing ‘Westcountry country’.
Alex Styles | 4:15pm Sat
Film-maker whose film Ode To Pose is a two-part experimental film that examines societal relationships with the camera.
Antony Worrall Thompson
10:00am Sat Our patron, celebrity chef, author, presenter and broadcaster.
Bryher‘s Boys | 2:00pm Sun
Shanty choir whose energy and zest always makes for a powerful singalong.
Bryok Williams | 11:15am Sun Head Chef from The Square, Porthleven. The Cadgwith Singers | 6:00pm Sat Famed in the world of pub singing and at this Food Fest, this shanty crew have sung at every festival since we began. Cheers boys!
Cape Cornwall Singers
9:00pm Sat | (Atlantic Inn) Singing about the enduring traditions and beauty of Cornwall.
Charlotte Lloyd Butler
11:10am Fri Indie songstress combining sensitive yet powerful vocals with intricate guitar lines to create a sentiment of yearning nostalgia.
Company B | Sun Eve
Jump jive band who bring the sounds of the 40s bang up to date with swing and swagger.
Cornish Roots | 11:10am Sun
Big band playing everything from movie themes to 60s swing.
Cornwall College | 10:00am Sun Lecturers Nick Batten & Mark Devonshire lead the current crop of bright young chefs.
FARE | 1:45pm Sat
Culdrose Military Wives Choir
Femmes De La Mer | 1:30pm Sun
2:30pm Sun Attached to RNAS Culdrose, this is one of the longest standing military wives choirs in the country.
Daytoner Live | Sat Eve
Retro sunshine sounds that beg to be danced to. Funky, unique and feelgood. These guys from Penzance are regulars on the Craig Charles Funk and Soul show on BBC 6 Music.
Donato Dondiego | 4:15 pm Sat Head Chef at Amélies, Porthleven where fabulous, simple seafood dishes are the order of the day.
Echo Town | Fri Eve Contemporary freedom songs featuring multi-instruments including lap-slide guitar, didgeridoo and harmonica. Ella Squirrel | 4:15pm Sat
Songwriter, photographer and painter who tells stories & journeys through her art.
Ellie Jackson | 3:15pm Sat
Teacher, author and mother of four Ellie shares her inspiring chilldren’s books about the need to save wildlife by curbing our use of single-use plastic.
Elly Owen | 1:15pm Sat
Indie folk musician whose delicate, honest lyrics showcase her timid approach to music-making. All-female group performing traditional and contemporary sea shanties.
Flats and Sharps | Sun Eve
Bluegrass, folk, country and pop. Lines are blurred by these standout Food Festival faves.
Gareth Ward | 3:15pm Sun
Ingredient led, flavour driven, fat fuelled, meat obsessed. 5AA Rosette chef from esteemed Ynyshir in Wales.
Go Go Skank | Fri Eve
80’s tunes chewed up and spat out rockabilly ska style.
The Grenaways | 3:00pm Sun
Rootsy, unique musical storytellers with folk styling and a nautical undertone.
Guy Owen | 12:15pm Sun
Award-winning Head Chef from The Idle Rocks in St Mawes.
Hannigan | 3:50pm Fri
Story elling singer with a chilled vibe.
Head Smashed in Buffalo Jump 2:40pm Fri A big brass band and a rapper. Just be there.
Helm and the All Star Band
1:30pm Sat Acoustic sounds and country vibes.
Head sommelier from Fifteen, Cornwall – will appear with Adam Banks to talk about pairing wine with your food.
Krelys | 7:00pm Sat
Emily Watkins | 11:15am Sat
Jenny Bishop | 11:00am Sat
Head Chef at the Kingham Plough in Oxfordshire and Great British Menu judge.
Even Nine | 3:50pm Sun Anthemic rock band.
Falmouth Community Gospel Choir | 12:20pm Sun
Soulful voices led by Richard Penrose and Ley Adewole.
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A hurricane of traditional Irish music. Singer songwriter who does very cool things with music loops.
Joanna Cooke | 2:40pm Sun
Classy, soulful vocals and honest, heartfelt songs.
Jonah’s Lift | Fri Eve
Ferocious fiddle + phat bass = phenomenal sound that’s great to dance to.
KEY
Chefs’ Theatre presented by Proper Job
Lime Kiln
Jo Horne | 1:00pm Sun
Acoustic musician who performs a mix of originals and covers.
Josh Curnow | 5:30pm Sun
(Atlantic Inn) Britain’s Got Talent runner-up.
Josh Eggleton | 12:15pm Sat
Michelin-starred chef from the Pony & Trap in Chew Manga near Bristol.
Jude Kereama | 10:00am Sat
Head Chef at Kota and Kota Kai in Porthleven who cooks with the flavours of Asia.
Port & Oyster
Literary & Accoustic
The Oggymen | 12:20pm Sat Shanty fellas from Falmouth telling musical stories of the sea.
People’s String Foundation Sat Eve Passionate theatrics fused with an urban gypsy sound and spellbinding performance. Brave, compelling, unmissable.
Pip Wright & Shout West
Author and travel photo-journalist.
3:45pm Sun Singers from Levow an Bys (World Voices) and Dawn Chorus join together in full and joyful song.
Liam Jordan | 11:45am Sat
Pirates of St Piran | 11:10am Sat
Kari Herbert | 12:45pm Sat
Folk singer songwriter with a soulful voice, guitar and harmonica.
Linda Thomas | noon Sun
Eco fashion designer Linda shares her twin passions of people and planet.
Madame President | 12:20pm Fri Six piece funk jazz fusion outfit.
Megan Chapman | 2:30pm Sat Rap, poetry, freestyle and spoken word artist.
Michael Wignall | 1:15pm Sun Michael has 2 Michelin stars and 5 AA Rosettes. Expect sublime cooking and presentation. The Mosquitoes | Fri Eve
Hyper-charged live act described as ‘Anglo-Spanish footie-punk’.
Naomi Devlin | 2:15pm Sat
Author of Food for a Healthy Gut and River Cottage Gluten Free brings a tasty alternative take on eating and health.
Nik Boyle | 2:15pm Sun
Pirate sea shanty crew. Say no more.
After Dark Parties
Other
(Shipyard Stage)
Rudi’s Message | 9:00pm Sun
Five piece SKA band from Cornwall who’ve played with the likes of Bad Manners & The Selecter.
Russell Sinclair and the Smokin Locos | 5:00pm Sun
Guitar and blues from this Plymouth legend and his ever-changing band.
Shipwreck | 12:30pm Sat Male voice choir.
Soul Stroke | Sat Eve
New Orleans gumbo, LA sundrenched grooves, New York deep soul. Late 60s, early 70s psyche funk and selections from the modern European scene.
3:15pm Sun (& Lime Kiln 1:30pm Fri) The children of Porthleven Primary School who sing and sign their songs.
Sound of the Sirens | Sat Eve Chris Evans said he was ‘blown away’ when he heard this awesome female duo for the first time. Expect energy, warmth, humour and conviction.
Porthleven Town Band
Steve Heller
Porthleven School Signing Choir
10:00am Sat & 10:00am Sun Our own brass band playing traditional and contemporary tunes.
Raikes | 5:00pm Sun Delicate melodies, warm guitars and a rhythm section that ebbs and flows. The Raise | 2:40pm Sat Three British rockers, melodic songs, crisp fat riffs, tight harmonies and a thunderous rhythm section.
The Right Brothers | 5:00pm Sat Acoustic duo.
Rosie Crow Sun Eve (& Lime Kiln 3:50pm Sat) Pop hooks and heartwrenching melodies. Think Cyndi Lauper, Kate Bush and Siouxsie and the Banshees. Gorgeous and just a little bit weird.
Nik is owner and Head Chef at the Victoria Inn in Perranuthnoe. He uses the best local ingredients to create his award-winning pub food.
Ross Sloan | 3:15pm Sat
The Other Band | 7:00pm Fri Ceilidh band combining callerled dances with a good old folk singalong.
Head Chef at the Mount Haven in Marazion, Ross has also worked locally at the Halzephron Inn, Ship Inn in Mawgan and Kota.
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5:00pm Sat (& 1:45pm Sat Port & Oyster) Cornish rap poet from Camborne. Likes to push the boundaries and rap with his ukulele.
Stew Eddy | 11:15am Sun
Trained with Raymond Blanc and Michael Caines – now owns and runs The Square in Porthleven.
The Stowes | 1:00pm Sun
Traditional folk and ceilidh band playing rousing shanties and traditional folk with buoyant musical flair.
The Trees | 8:00pm Sun
Four amazingly talented female musicians with magical harmonies.
We Are Muffy | 11:30am Sun
Cornish alternative folk duo spinning poetic narratives of remembered and imagined pasts.
Will Keating | 3:00pm Sat
Will combines stomp box and acoustic guitar to sing stories inspired by Cornwall’s rich heritage.
Shipyard Stage First Aid Pharmacy Toilets Info stand The Port & Oyster Lime Kiln Stage Fishermans BBQ The Bridge Busk Stops The Floating Bar Campsite Champagne Oyster Bar Cash Machines The Old Lifeboat House
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Carparks Helston Park & Ride pick up Car Park Shuttle Bus Skate Park Family Tent Literary & Acoustic Tent Moors Market Playground Chefs Theatre
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Thinking of holiday letting? Call us for a free assessment.
Individually selected self catering retreats in the stunning surroundings of Porthleven. +44 (0)1326 574270 | porthlevenholidaycottages.co.uk