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win a picnic hamper
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Desserts your complete guide to food and drink across the county love_food_2013_fc.indd 1
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Love Food in Cornwall is produced by Cornwall and Devon Media, publishers of:
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Editorial David Thomas
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Design Cornwall & Devon Creative Hub
© Cornwall and Devon Media 2013 All rights reserved. No part of this publication may be reproduced without permission of the publishers, although conscientious and beleaguered fair users can relax and have a cup of tea. Views expressed in this magazine are not necessarily those of Cornwall and Devon Media, the contributors, editors, publishers or the authors' mothers. Availability and price of items are correct at time of going to press, but we accept no responsibility for any rejected items or unfulfilled orders. All information included in this magazine is correct at the time of printing. However events are sometimes subject to change and cancellation.
Love Food in Cornwall 2013 / 01
07/03/2013 11:32:28
Contents 32 12
25
Local Producers
Shopping
04 10-11 12-13 12-13 18-19 26 32
34-35 Gifts for foodies 50 Kitchenware: Kitchen & Gifts
Buying Locally: Cornish Food Box Wine Vinegars: Pomona Street Artisan Coffee: Espressini Salt: Cornish Sea Salt Company Butchery: Etheringtons Chocolate: Trenance Chocolate Cornish Pasties: Pasty Presto
Ice Cream 58 Callestick Farm Open Day 59-61 The Cream of Cornwall
Eating Out in Cornwall
What’s On
06 31 42 43 44-45 46 48-49
62-63 Food Festivals & Events
Cribbs Caribbean Café Bar Country Skittles Ferryboat Inn Upton House Best places to eat for under £10 Fine Dining Restaurant Listings
02 / Love Food in Cornwall 2013
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Competition 64
Win a Simply Cornish picnic hamper
@LoveCornwallCDM
07/03/2013 11:34:02
Cover image: Cornish Hake and Native Oysters by Nick Hodges of the Flying Fish Restaurant Photograph by: Jonathan Jacobs
40 37
52
Recipes 08-09
Cornish Sausage Roly Poly Apple Cake with Clotted Cream Cornish Pantry Restaurant at Treasure Park
16-17 Grandma’s Weapons Grade Saucy Haw Cornish Native Oysters 21
Risotto of Barolo, Treviso and Taleggio Fifteen Cornwall
22-23 Harbour Prawn Cocktail St Ives Harbour Hotel 25
Cornish Cream Tea Bundamental
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29
Maryland Crab Cakes New Yard Restaurant
37
Parmesan Tart Gourmet Picnics
40
Iced Limoncello Meringue Marine Bar
52-53
Baba ghanoush Puréed beetroot and yoghurt Butternut squash and tahini spread Lafafa Catering
56-57
Cover recipe: Cornish Hake & Native Oysters Flying Fish Restaurant at St Michael’s Hotel
Love Food in Cornwall 2013 / 03
07/03/2013 11:35:11
COMMENT
NO HORSING AROUND
Local businesswoman, Tor Amran, from the Cornish Food Box shares her thoughts on the recent press on what is really in our food
T
he recent scandal of horse meat masquerading as beef in some processed meals has caused a period of soul searching about where our food comes from. How do we really know where it’s from, what’s in it and who made it? Well actually we can’t. The only way to be really sure is to buy the ingredients and make it yourself, but for many this simply isn’t possible because they don’t know how to cook. Our link between the food grown and reared in our fields and what is on our plates is being lost. I remember seeing a young family queuing at the checkout in one of the large supermarkets with a trolley full of own brand frozen food. Mini beef burgers, with the bread roll, frozen and ready for the microwave. I guess they thought this food was cheap and easy to make. Report after report has shown that this kind of highly processed food has huge hidden costs to our public services. Children are less able to concentrate at school and people’s health suffers because they aren’t getting the nutrients they need. Maybe these parents hadn’t been taught how to cook – so is it surprising they get sucked into believing these frozen foods are a good option, or perhaps their only option. Alongside the urgent reviews into how our food is prepared, perhaps the Government should be urgently calling for schools to teach children (and parents) how to cook real food, from real farmers who live down the road in their own communities. This isn’t innovative thinking – this is how people have connected to food for generations, and how I believe, food is going to have to be thought about in the future. If we want a thriving rural community and a healthy future for us all, then re-establishing the link between local food and what is actually put our plates seems fairly fundamental.
Tor & Lucy from the Cor nish Food Box
For more information visit thecornishfoodboxcompany.co.uk
04 / Love Food in Cornwall 2013
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07/03/2013 11:49:24
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07/03/2013 11:43:25
Caribbean
Caribbean fever takes over Falmout h
C
aribbean born John Duncan opened Cribbs Caribbean Restaurant on Arwenack Street, Falmouth in 2007 to great acclaim. Over the last six years it has grown to become one of Falmouth’s most popular restaurants, famed for its variety of delicious Caribbean inspired dishes and popular rum-based cocktails. Following the great success of Cribbs, John has opened a second establishment; Cribbs Café Bar in Killigrew Street, Falmouth. During the day, daily between 10am and 4.30pm, coffees and light lunches are available with a variety of sandwiches and salads among the choices. Then during the evening Cribbs Café Bar becomes the perfect place to enjoy a chilled out evening, indulging in a variety of John’s popular cocktails as well as sampling an array of different rums. The bar is open until 1am on weeknights, and until 2am on weekends. So, make your evening special with a visit to Cribbs Café Bar and enjoy a night to remember.
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Cribbs Café Bar
15A Killigrew Street, Falmouth TR11 3PN www.cribbscornwall.co.uk
07/03/2013 11:44:55
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Traditional
Find a real gem at Treasure Park Rick Fox, head chef at the Cornish Pantry Restaurant based at Treasure Park, gives us a look into the past with this old Cornish two course meal
Cornish Sausage Roly Poly Ingredients Serves 4 to 6 1lb self-raising flour 4oz shredded suet Cold water 1 onion, finely sliced 1 potato, finely sliced Salt and pepper 1lb Cornish farmer sausage
08 / Love Food in Cornwall 2013
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Method 1. In a bowl, mix the flour and suet with just sufficient water to produce a good stiff dough. 2. Roll out the dough on a lightly floured surface to about a half inch thickness. 3. Spread the sausage meat over the dough, add a layer of the finely sliced onion and then a layer of thinly sliced potato. Season with salt and pepper. 4. Roll up and tie in a floured pudding cloth, leaving plenty of room for the pudding to swell up. 5. Boil for two and half hours. Serve with a mash and a good thick onion gravy.
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07/03/2013 11:47:23
Traditional
Apple Cake with Clotted Cream Custard Ingredients 6oz self-raising flour Pinch of salt 3oz butter 3oz sultanas 3oz caster sugar 1 cooking apple 2 beaten eggs ½ tsp of ground cinnamon 1 tsp of granulated sugar
apple cake Method 1. Set your oven to 200°C (Gas Mark 6). Grease a square shallow baking tin. 2. Put the flour and salt into a mixing bowl and rub in the butter until the mixture binds. Add the sultanas and the caster sugar then mix together with the beaten eggs. Pour the mixture into the tin. 3. Core and peel the apple, cut into slices and arrange over the cake mixture. Sprinkle the cinnamon and granulated sugar over the top and bake for thirty minutes. 4. Serve hot with the clotted cream custard.
For the clotted cream custard: 570ml pint of milk 55ml single cream ½ tsp vanilla extract 4 egg yolks 30g caster sugar 2 level tsp cornflour
clotted cream custard Method 1. In a pan, bring the milk, cream and the vanilla extract to simmering point. 2. Whisk the egg yolks, sugar and cornflour in a bowl until it all nicely blended. 3. Pour the hot milk and cream on to the eggs and sugar whilst whisking at all times. 4. Return the contents to the pan and heat slowly over a low heat and gently stir until thick. Add the Cornish clotted cream and serve.
Cornish Pantry
Treasure Park, Tolgus Mill, Nr Redruth TR16 4HN Tel 01209 203289 www.treasureparks.com
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Love Food in Cornwall 2013 / 09
07/03/2013 11:48:19
Great Taste in Cornwall
P
omona Street was founded in late 2010 by father and daughter duo Mike and Cassandra Manning. Based in Penryn, the vinegars have proved popular among local delicatessens, food markets as well as with national online stockists. Last year the duo was thrilled to have their products recognised in the food community, by being awarded not one, but two gold stars at the Great Taste Awards. The vinegars are carefully made in a cool fermentation process using a Champagne culture to produce the very best quality vinegar that expresses the nature and taste of the original grape variety and wine. They make a rather wonderful gourmet gift for food lovers. The five varieties include; Merlot, Cabernet Sauvignon and Cabernet Franc making up the classic Bordeaux red, with Sauvignon and Semillon both in blend and separately making the dry white wines of the region.
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Vinegars
The wine vinegars are brewed in the same way that wine is brewed. The grapes are crushed and mashed to produce a ‘must’ which is allowed to ferment for a while. When the correct colour and depth of taste/scent is achieved the fermentation is stopped and the appropriate vinegar yeast culture is added to the must. This continues the fermentation but causes the wine to acidify to produce the vinegar. No sugar is added to the vinegars, they are 100% natural and delicious, therefore making wonderful gifts as well as a must have in the kitchen to add depth to a range of dishes or to simply dip with bread. Sourced directly from a vineyard in the Dordogne region of France, the vinegars are bottled and labelled in Cornwall and are available to buy at a number of local deli’s including the Courtyard Deli in Falmouth, Baileys Country Store in Penryn and Trevaskis Farm Shop in Connor Downs.
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Pomona Street
For further information please go to www.pomonastreet.co.uk or to buy online visit www.notonthehighstreet.com/pomonastreet
07/03/2013 11:57:02
full on flavour O
ur challenge has been quite simple really; to boldly go into the coffee unknown, to seek out new blends and single farm coffees from great roasters and farmers from around the world, each of which have a story to tell and a great coffee to bring to us and our customers. We try, where possible, to follow a seasonal calendar of coffee, as each growing region comes into harvest and then to import and then to roast. We pay particular attention to what beans are being sourced by which green bean distributers and which roasters are using the best beans that year. We also pay attention to what bean trends are coming out of European and world barista championship competitions and offer a little of that at the Espressini show where we can. Similar to wine, coffee is derived from a fruit and each regional coffee has a sweet taste signature that we try to identify. We encourage our customers to classify the characteristics of each seasonal coffee and truly taste the coffee. Espressini has quickly won the hearts of our fans at our neighbour-hub espresso bar in Falmouth’s
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West End. We recently opened ‘KilliBrew’ on the birthday of Espressini in December 2012 next door! The KilliBrew room is a cupping lab as well as an extension of the café; from here we can experiment with the science behind coffee, ensuring our customers get the best possible cup. KilliBrew is also available to hire for small parties and events. At Espressini it is simply all about coffee, but it would be daft to not mention our local clever bakers and deli suppliers who help us create delicious breakfast and light lunches, not to mention the best cakes in town. So why not visit our website to see an exciting calendar of forthcoming events, collaborations and pop ups. We hope to see you soon.
Espressini
39 Killigrew Street, Falmouth TR11 3PW 075805 90248 www.espressini.co.uk hello@espressini.co.uk
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07/03/2013 12:02:53
cornish sea salt: A healthier, tastier approach to seasoning food W
e all know that too much salt is bad for us, but a certain amount of salt in our diet is essential for humans in order to live. We need it. It is vital for our muscles, nerve cells, hearts and digestive organs, and we have to replace the sodium chloride that we lose through bodily functions. The crew at the Cornish Sea Salt™ Company firmly believe that it’s important to have the right sort of salt in our diet; pure, natural salt that is mineral-rich and that adds real flavour. That is exactly what Cornish Sea Salt™ offers, and with their range of flavoured Pinch Salts™, seasoning your food couldn’t be simpler.
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Described by celebrity chef, James Martin, as “the Gucci of British sea salt”, Cornish Sea Salt™ is hand-harvested from the purest grade A waters off the Lizard Peninsula. It is naturally lower in sodium and retains over 60 trace elements such as magnesium, calcium and potassium in the same balance as is naturally found in the sea. This all makes for more flavour, meaning you can use far less than you would processed table salt. Processed table salt, on the other hand, is extracted from under the ground and is heat-blasted and chemically treated. It has none of the mineral qualities that a pure, natural sea salt has as these processes strip away all minerals other than sodium and chloride (it is around 99% sodium chloride). Anti-caking agents are then added to make it free-flowing so that you can liberally pour it over your food. Since it is usually processed table salt that is used in processed food, the team at Cornish Sea
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Salt™ are all big advocates of scratch cooking, so that you are in control of what sort of salt and how much salt you are consuming. They’ve gone one step further to make this a little easier for the home cook by introducing a range of flavoured Pinch Salts™ – these little tubs contain Cornish Sea Salt™ carefully blended with other natural ingredients, such as garlic, chilli, onion, and luxury peppers. There’s also a smoked sea salt which is beautifully aromatic. The Pinch Salts™ are great for cooking with – loads of fun to experiment with in the kitchen, and ideal for BBQs and picnics too – as you can add a real flavour to your food knowing that all the ingredients are pure and natural.
cornish sea salt company www.cornishseasalt.co.uk
07/03/2013 12:06:22
oysters
Catch a cornish native while you can! W
ith the season running from October to March, you need to be quick to catch a native! Cornish Native Oysters or ‘Fal Oysters’ are wild native oysters found on the sea and river bed of the Fal Estuary and are famed for their distinctive sweet, fresh and delicate flavour. Gathered by hand hauling traditional small dredges onboard the ‘Alf Smythers’ and oyster punt ‘Moyana’, our oysters are harvested in more or less the same, highly sustainable, fashion as they have been for more than 500 years. We can also supply Porthilly Rock oysters and mussels from Cornwall between April and September.
Never tried an oyster before? We always say try the first one raw, use a cocktail stick to place the oyster on your tongue (connoisseurs will eat straight from the shell), chew gently breaking the oyster with your tongue to release the unique flavours (but don’t over-chew). The French drink their oysters, but the Fal oyster is a meaty mollusc, so savour the flavour. The taste is described as salty, metallic, creamy and sweeter than other species and areas. To complement this, we recommend lime instead of lemon and Grandma’s Weapons Grade Saucy Haw instead of chilli sauce. Watch out for our Oyster Gathering and Seafood Harvest at Flushing Quay from 29th March to 1st April and Oyster ‘Wink’ at The ‘Front, Customs House Quay, Falmouth from 10th to 13th October.
cornish native oysters
Mylor Harbour, Falmouth, Cornwall TR11 5UF Tel 07807 290315 www.cornishnativeoysters.co.uk twitter.com/faloyster facebook.com/fal.oyster Photograph by Toby Weller
16 / Love Food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 12:07:53
oysters
Grandma’s Weapons Grade Saucy Haw
with shallots, ginger beer and mustard - a fresh alternative to chilli Ingredients Grandma’s Saucy Haw Ketchup (haw berries, ‘Maiden’ garlic, black pepper, ‘Apple Valley’ cider vinegar and sugar) Grandma’s Weapons Grade ginger beer 2 small shallots - finely chopped 1 tsp ‘Cornish Meadow Preserves’ wholegrain mustard Method Pour the Grandma’s Saucy Haw Ketchup into a large bottle 1. Add the shallots to the ketchup 2. Add the wholegrain mustard 3. Then carefully add the Grandma’s Weapons Grade ginger beer and shake, but do not detonate! Although we recommend using the best ketchup, ginger beer and wholegrain mustard as listed above, you can use any alternatives. 50ml demijohns are available online at www.cornishnativeoysters.co.uk
opening oysters 1. Firstly and most importantly make sure you have your arm pressure holding the oyster still, not pressure behind the knife, that way if you slip you don’t have any force behind the knife. 2. Lay out a cloth, lay the oyster cup down (flat up) with the hinge facing you (usually an indented area or right angle of the shell) and wrap cloth over the rest of the shell (as the shells may be sharp). 3. Wiggle the oyster knife with just enough pressure to insert it about 12mm (half an inch) through the hinge. By twisting the knife 90 degrees you should hear a ‘pop’ as the seal of the shell is broken. 4. Insert the knife into the centre of the shell (without opening like a tin), cut the top of the oyster from the flat shell in a sideways movement and drain away the water (and any shell) before scraping the oyster off the cupped shell and flipping over for presentation. 5. The oyster will recreate the liquid it needs to survive out of water, this mineral rich juice should not be wasted. Lay on ice for a couple of minutes before serving. Recipe: Colin & Beccy Trenah from www.gingerbeer.uk.com Photographs by Cornish Native Oysters unless stated
Photograph by kristianbutler.com
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Love food in Cornwall 2013 / 17
07/03/2013 12:09:13
Butchery
Cornwall’s first butchery academy opens
E
therington’s Butchery Academy opened in January and is the county’s only butchery school. Students are taught a variety of butchery techniques including boning and jointing different types of meat. The inspiration behind the school is managing director Mark Etherington’s belief in apprenticeships. Mark said: “It is very important that we equip our local young people with the right skills for employment. It is also important that we keep the butchery trade alive so we decided to teach the traditional skills to apprentices. “In creating the academy, we have found that many other people are interested in learning these skills too, such as chefs, smallholders and foodies. It is proving to be an incredibly rewarding venture.” Etherington’s are in talks with educational establishments throughout Cornwall about arranging for young people to study at the Butchery Academy for their NVQs. It is hoped that the government will part fund the NVQs which will take around six months of training.
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Butchery
Chefs are encouraged to come on day release courses or just for one-off lessons as Etherington’s already work with the trainees at Fifteen Cornwall and have trained 18 of them over the past year. The Academy is an extension of this work. Smallholders, foodies and chefs can learn how to butcher a lamb and a pig on a one day course for £79.95. A maximum of six students are trained at any one session as this is the optimum number for hands on learning. DEFRA part funded the development of the Butchery Academy, which is located in a bespoke building that cost £700,000 to create and also contains the farm shop, a bakery, offices and a conference area. Staying true to the ethos of the project, local tradesman used locally sourced materials to build the new facility. Established in 1954, Etherington’s is fast expanding – at the end of last year the new farm shop opened its doors.
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Etherington’s
For further information please call 01209 890555 or visit www.etherington-meats.co.uk
07/03/2013 12:12:17
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07/03/2013 12:13:25
Risotto
Risotto of Barolo, Treviso and Taleggio
Ingredients Serves 4 Olive oil 1 small white onion, finely diced 1 celery stick, finely diced 1 leek, finely diced 1 small fennel bulb, finely diced 300g carnaroli rice 1 bottle Barolo (or a good, rich red wine) 1.5 litres hot chicken or vegetable stock 1 head of Treviso or radicchio, thinly sliced 100g taleggio, diced 30g parmesan, grated 80g butter Sea salt Cracked black pepper Recipe: Andy Appleton, head chef at Fifteen Cornwall Photograph: David Loftus
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Method 1. Heat a large pan, add the oil and gently sweat the onion, celery, leek and fennel until very soft, but not browned. 2. Next, add the rice and fry for another 4-5 minutes, always stirring as you go. 3. Then start adding the red wine, a bit at a time (making sure you keep a good glass for yourself). 4. Begin adding the hot stock, one ladleful at a time, stirring and waiting until it has been fully absorbed before adding the next. This can take up to 25 minutes. 5. When you are happy that the rice is cooked to your liking (it should have a little bite to it), add the rest of the ingredients. Stir well, season to taste and serve straight away.
Fifteen Cornwall
On the Beach, Watergate Bay TR8 4AA Tel 01637 861000 www.fifteencornwall.co.uk
Love Food in Cornwall 2013 / 21
07/03/2013 12:14:47
Seafood
A view to dine for... W
ith incredible views across Porthminster Beach, the Harbour Restaurant and Terrace at the St Ives Harbour Hotel & Spa provide a wonderful dining experience in Cornwall. With Peter Holgate now on-board as General Manager of the hotel and ex-trawlerman/Michelin starred chef, Alex Aitken, overseeing a team of young local chefs including James Winchcombe, whose experience includes a spell at Rick Stein’s Fish Restaurant. The hotel has not only welcomed fantastic local ambassadors but an award-winning south west chef. Serving fresh, local and seasonal food, the restaurant celebrates the very best local flavours, suppliers and producers; especially the seafood, from simple dishes like crab on toast, potted shrimps to Alex’s prawn cocktail, it’s food you want to eat!
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Earning a Michelin star at Le Poussin in 1995, which Alex retained for 14 years, he joined Harbour Hotels in 2010 to head up the awarding winning restaurant, The Jetty at the Christchurch Harbour Hotel, and is now overseeing the kitchen and food at the St Ives Harbour Hotel. To make a reservation please call 01736 795221 or book online at www.stives-harbour-hotel.co.uk
@LoveCornwallCDM
07/03/2013 12:16:29
Seafood
Harbour Prawn Cocktail Alex Aitken’s traditional version with a twist. For the Marie Rose sauce the following ingredients are mixed to make a delicious variation on the classic Ingredients 5 heaped tbsp mayonnaise 5 tbsp tomato chutney 1 tsp Worcestershire sauce 1 tsp fish sauce 2 tsp creamed fresh horseradish Tiny splash Tabasco sauce Squeeze lemon juice Method 1. Mix with the best quality prawns about 100g per person. 2. For the base, layer coarse chopped little gem with croutons and chopped cucumber, tossed not in traditional dressing but in spicy tomato juice. 3. Then add a layer of chopped boiled egg mixed with salad cream. 4. The third layer will be your fat juicy prawns in spicy marie rose sauce 5. Garnish with shell on prawns, lemon, cucumber and chives. 6. Serve in a tall sundae or cocktail glass.
The Terrace, St Ives TR26 2BN Tel 01736 795221 www.stives-harbour-hotel.co.uk
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Love Food in Cornwall 2013 / 23
07/03/2013 12:17:22
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07/03/2013 12:18:55
Baking
Cornish Cream Tea
I
t’s always wise to tread carefully when giving a recipe for a cream tea, so I’m not going to describe this one as traditional! The yoghurt in this mix reacts with the baking powder to help the scones rise and keep them light.
I find that the jam is sweet enough, so I don’t add any sugar, but do add some if you prefer your scones sweeter. Cornish tradition dictates that the jam goes on first, followed by the cream – which must be clotted for authenticity, of course. The scones are best enjoyed fresh on the day they’re baked, but will keep for 2 days in an airtight container.
Ingredients Makes 8 scones 8oz plain flour, sieved 1 tsp baking powder 2 tbsp caster sugar (optional) 2oz butter 100ml natural yoghurt 100ml milk (full fat or semi skimmed) Strawberry jam and fresh clotted cream to serve
Method 1. Preheat your oven to 225ºC (Gas Mark 7), and cover a baking sheet with a good dusting of flour. 2. Combine the flour, baking powder and sugar (if using) in a large bowl. 3. Cut the butter into small pieces, and drop into the bowl. Rub the butter into the flour mixture as lightly as possible until it resembles fine breadcrumbs. 4. Mix the yoghurt and milk together in a jug with a fork until smooth. Add the liquid in stages to the butter and flour, stirring with a spoon until it begins to come together. 5. Bring the dough together with your hands, kneading gently, and roll out on a well floured surface until it’s 2cm thick. Cut into rounds with a 2½inch/6cm crinkled edge cutter. 6. Transfer the rounds to your prepared tray. I like to finish the scones with a dusting of plain flour, but you could also brush them with a beaten egg for a nice shiny glaze. 7. Bake for 15 minutes in the oven until golden brown. Leave to cool for 10 minutes before eating (if you can!).
Bundamental
twitter.com/bundamental facebook.co.uk/bundamentalist www.bundamental.co.uk
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Love Food in Cornwall 2013 / 25
07/03/2013 12:20:03
chocolate
Exciting times at the Chocolate Factory I
t’s been an exciting start to 2013 for Trenance Chocolate... January/February saw the long awaited expansion of the Trenance Chocolate shop at The Chocolate Factory and Craft Centre in Mullion, just in time for Easter. The owner of Trenance Chocolate, Jon Raftery, said: “The new shop is a fantastic development for us all here, the time was perfect for all the unit holders here at the centre, everyone has expanded in to new units allowing us to grow into a shop twice the size as our previous one. “Over the last few years the demand for a bigger shop has grown, not only the summer months but also out of season. “Trenance Chocolate is unique in many ways, not only can you choose from a vast array of all things chocolate you can also see the chocolate being made daily, afternoons are better.” The chocolate shop is open daily 10am to 5pm. Trenance chocolate seems to have all tastes covered, from small bite size bars to indulgent boxes of handmade chocolates, they use over 20 tons of chocolate each year, not including the No Added Sugar which hopefully for 2013 will become a regular on the shelves at Trenance not just the occasional visitor. Many of our products are suitable for gluten free diets, in fact, all but one of the 25 varieties of handmade chocolates are gluten free.
The plain and 71% superior if in a solid form is suitable for lactose intolerant and vegan diets. Not satisfied with expanding to a new shop the team at Trenance Chocolate are developing new website and re vamping the packaging. Manager Emma said: “We were a little apprehensive to move away from the traditional ‘Trenance gold’ colour but the time felt right with the expansion of the shop and the website, our designer Joe Armstrong has really encouraged us to be brave and we are really pleased with the outcome. “Watch this space the new packaging will start to make an appearance towards the summer months.” Trenance Chocolate is a small but busy family run business, with some very big ideas for 2013 and beyond.
trenance chocolate
Mullion Meadows, Mullion Helston TR12 7HB Tel 01326 241499 www.trenancechocolate.co.uk
26 / Love Food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 12:22:42
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07/03/2013 12:28:03
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07/03/2013 12:29:12
Seasonal
Maryland Crab Cakes with tarragon vinegar and butter sauce
O
ur chefs at the New Yard have put together a menu of favourites and new dishes using hand-picked, locally sourced ingredients. Each dish illustrates how we can produce great food at affordable prices.
Our aim is to continue to be one of the best restaurants in Cornwall by crafting a contemporary and unique menu with emphasis on value, quality and the finest seasonal local produce. This is one of Ferrers’ favourite dishes on our new style menu. The crab cakes are nice and light but full of flavour, ideal with a nice chilled glass of Chablis.
Ingredients Serves 4 450g/1lb fresh white crab meat 40g/1.5 oz cream crackers 2 tbsp chopped parsley 1 egg beaten 2 tbsp mayonnaise 1 tbsp English mustard powder 1 tbsp freshly squeezed lemon juice A dash of Worcestershire sauce Salt and freshly ground white pepper 4 tbsp clarified butter
Crab cakes Method 1. Put the crackers into a plastic bag and crush onto fine crumbs. Put the crab meat and parsley into a bowl add the crackers a bit at a time to absorb the moisture from the crab. 2. Break the egg into a bowl and whisk in the mayonnaise, mustard, lemon and Worcestershire sauce and season. Carefully fold this into the crab mixture, being careful not to break the crab up too much. Shape the mixture into eight small patties, cover and chill for 1 hour. 3. Heat the clarified butter in a large pan and add the crab cakes, cook over a medium heat until they are crisp and golden. Sauce method 1. For the sauce, bring the vinegar to the boil in a small pan and reduce it to 2 tbsp, add the clarified butter, tomato and tarragon and season. Warm through and serve along side the crab cakes.
For the sauce 50ml/2floz white wine vinegar 4 tbsp clarified butter 1 plum tomato, skinned, seeded and diced 1 tsp chopped tarragon
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New Yard Restaurant
Trelowarren, Mawgan, Helston TR12 6AF Tel 01326 221595 www.newyardrestaurant.co.uk
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games and grills! C
ountry Skittles, situated in beautiful rural surroundings, is well-known for its skittles bowling alleys, shooting gallery and a wellstocked bar. The venue also has a great selection of delicious freshly cooked food in its restaurant, making it perfect for families, large groups, office outings and weddings. Probably the most popular dish at Country Skittles is their famous Grillstone, where you choose either a beef rump or leg of lamb steak, and cook them yourself to your liking on a hot stone – it is great fun.
Recently, the venue has introduced a delicious and colourful selection of foods from ‘Around the World’. Some of the most popular dishes include a huge rack of ribs, chicken tikka masala, jerk chicken, and Cantonese beef. Other highlights include delicious Cornish sirloin steaks, and maybe best of all, Skittles’ favourite dessert – the raspberry crush. As good a reason for visiting Country Skittles as any I can think of! Oh, and don’t forget their roast of the day on Sundays, and the well-stocked bar with a good selection of lagers and beers, including Cornish real ales. Nothing can beat a bit of roast beef, skittles and beer on a Sunday afternoon!
country skittles
Townshend, Hayle TR27 6ER Tel 01736 850209 www.countryskittles.com
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Pasties
The great pasty debate
There is a great deal of debate as to the true origins of the pasty, but there is little doubt that the pasty has a long and famous Cornish history
T
he pasty’s best known association stems from the 1800s when it evolved to meet the needs of the Cornish tin miners. The pasty was a complete, hand-held hot meal, usually consisting of meat, potato, onion and swede in a pastry casing. Mines often built large ovens on the surface to keep the pasties warm until it was time to eat. The thick crimped edges were originally for holding the pasty whilst eating, to avoid being poisoned by the arsenic sometimes found on their fi ngers. This crimping was then left for the mischievous ‘Knockers’ (ghosts) believed to exist down the mines. The emigration of workers from Cornwall after the collapse of the tin mining industry then led to the pasty’s national and international spread. Variations of the pasty can be found throughout the UK and the world. It is particularly popular in parts of the United States, Mexico, Argentina and Australia. People like to know they’re getting the genuine article so in 2011 the Cornish Pasty achieved its “Protected Geographical Indication”, or “PGI” for short, joining the ranks of Champagne and Parma Ham. What this means is that from now on only pasties made in Cornwall, to the traditional recipe as set out in the application for protected status, can be called Cornish”. The ingredients have to be potato, swede, onion, beef and seasoning wrapped in a “D” shaped pastry case. The product must be crimped around the side.
The World Pasty Championships Pasty Presto opened their fi rst shop in Mevagissey with the idea of selling the best Cornish Pasties with lots of exciting new flavours. The business developed and opened more shops across the West Country and further afield, but still keeping the same ideas and standards from the fi rst shop. Gourmet coffee and French pastries were added to the line up to fi ll the quieter times of the day and once again the best products were sourced to compliment the Cornish Pasties. Bringing the history up to date we now have The World Pasty Championships held each year at the Eden Project where Pasty Presto won the World’s Best Cornish Pasty Award in 2013. Long may the great pasty prosper!
To learn more
Log on to www.pastypresto.com
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@LoveCornwallCDM
07/03/2013 12:36:32
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Foodie Gifts Free Chocolate with Love Food!
Handcrafted Polish Pottery from only £3.99
Design your own chocolate bars at I Should Coco – buy 6 for £21 and get one free if you mention Love Food! Great for kids parties, weddings or Easter gifts – love from Team Coco xxx
Made with love - from mugs to bakers. With 3 designs to choose from, this would make a lovely gift for any home.
I Should Coco, 39 Fore Street, St Ives TR26 1HE. Mail Order available, call 01736 798756 (offer available for a limited time only)
Joseph Joseph Elevate Carousel Tool Set £49.95 Illustrated Living for a fabulous range of gifts and Homewares including Joseph Joseph, Orla Kiely, Marimekko, Sagaform and Lush Designs. Illustrated Living, Lemon Street Market, Lemon Street, Truro TR1 2QD 01872 273631 www.illustratedliving.co.uk
Wesco Retro Scale £54.95 Wesco Retro Scale with built in clock, available in red, almond, black, lime green and purple.
Just Delights, Commercial Road, Penryn TR10 8AQ. 01326 379075 www.justdelights.co.uk
4 High Street, Falmouth, 01326 211109 52 Meneage Street, Helston, 01326 618454 www.kitchenandgifts.co.uk
Gifts for t he foodie in your life... Cornish Sea Salt Pinch Salts
Cornish Sea Salt’s tubs of flavoured Pinch Salts are great fun to cook with and make a lovely gift idea. Flavours include Luxury Pepper, Chilli, Garlic, Smoked and Caramelised Onion.
Buy one get one FREE milkshakes at Great Shakes
You can find Cornish Sea Salt’s range of flavoured Pinch Salts in Waitrose, Sainsbury’s, Tesco and Asda. For your nearest stockist visit www.cornishseasalt.co.uk
Valid for March and April. Open 7 days a week 10.30am to 10pm. 2A Berkeley Vale, Near the Pheonix Cinema, Falmouth TR11 3XE 07814 433671 www.facebook.com/gsfal 34 / Love food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 12:53:12
Foodie Gifts Baker Tom Cornwall’s baking supremo Baker Tom is running half-day baking courses at The Bakery in Pool this year, a perfect present for a budding baker. Priced at £40; gift vouchers available.
Joseph Joseph Nest 9 Plus £42
Please visit www.bakertom.co.uk for list of dates or to book email info@bakertom.co.uk.
The ultimate collection of practical, space-saving kitchenware comprising a unique range of food preparation sets. Their innovative design allows the individual elements within each set to be stacked together, thereby occupying the absolute minimum amount of space. 4 High Street, Falmouth, 01326 211109 52 Meneage Street, Helston, 01326 618454 www.kitchenandgifts.co.uk
Hand painted wooden egg cups Hand painted wooden egg cups. Various colours, handmade in Cornwall by Spottyhen. Home décor, gifts, personalised goodies, as well as handmade jewellery and hair accessories for adults, girls and babies. www.etsy.com/shop/spottyhen
Fifteen which herb? apron £18.00 Never be stuck for finding flavour again! Our 100% cotton apron with adjustable straps, showcases some of the knowledge gained by the apprentices during their time at Fifteen. Fifteen Cornwall, On The Beach, Watergate Bay TR8 4AA 01637 861000 www.fifteencornwall.co.uk/shop
Pomona Street Gourmet Wine Vinegars Enjoy Pomona Street gourmet wine vinegar, splashed on salads, dipped with bread or glugged in marinades for the BBQ. Makes the perfect gift for foodie lovers and experimental cooks! www.pomonastreet.co.uk facebook.com/lovecornwallcdm
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Cornish Fruitcakes Send a Taste of The West gold medal winning Cornish Fruitcake through the mail to your nearest and dearest this year. You can choose from port and cranberry, brandy and ginger, whisky and orange and Caribbean pineapple flavour. They range in price from £9.50 to £25. www.cornishfruitcakes.co.uk 07967 203473 Love food in Cornwall 2013 / 35
07/03/2013 12:54:47
gourmet picnics
go gourmet and pick your perfect picnic! L
iving in a county surrounded by beautiful countryside and coastlines; what’s better than alfresco dining with family and friends. Whether it be on a secluded cliff top or a sandy beach, a picnic is the perfect way to enjoy a meal in the great outdoors but having to cook it and put it together yourself takes all the fun and relaxation out of ‘eating out’. Gourmet Picnics provides the perfect solution. Based on the harbour side in the Cornish fishing village of Porthleven, Gourmet Picnics share a home with sister company Amélies at The Smokehouse. As well as sharing the kitchen, both businesses are helmed by Sam Sheffield-Dunstan and share the same ethos: fresh, locally sourced ingredients delivered in an environmentally friendly way. Gourmet Picnics have been operating this way and making moments memorable since 2007. Hand-made by Sam and her chef Bruno Helebrandt, the crisp white cool bags are brimming with local produce and Cornish treats and are delivered all over England, Wales, and Scotland within 48 hours of ordering. You simply select either a set picnic, or a bespoke ‘pick your own picnic’ and then when you want your Gourmet Picnic to arrive, and relax. Not only are all picnics made with local fish and seafood landed just metres from the door but they only use seasonal ingredients at Gourmet Picnics, so they have come up with a mouth-watering choice of Summer, and Wedding menus, there really is a picnic to suit everyone’s taste and budget.
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Each set picnic serves two hungry people, includes glassware, tableware and cutlery and comes with free delivery. Or if you fancy a smaller treat you can pick your own picnic and choose what your budget is. In line with the seasons, picnics go on sale when the clocks go forward and finish when the clocks go back. Go to gourmetpicnics.co.uk to pick your perfect picnic.
gourmet picnics
Gourmet Picnics, Braegeside Quay, Harbourside, Porthleven TR13 9JS Tel 01326 554333 www.gourmetpicnics.co.uk
@LoveCornwallCDM
07/03/2013 12:56:13
gourmet picnics
parmesan tart Ingredients Serves 6 For the pastry 140g butter 225g plain flour 50g freshly grated parmesan 1 medium egg beaten with 1 tbsp milk For the filling 2 tbsp of olive oil 1 red onion, finely chopped 1 red pepper, finely chopped 1 yellow pepper, finely chopped 1 medium sized courgette, roughly chopped 2 garlic cloves grated or finely chopped 280ml double cream Fresh oregano, basil and thyme or pinch of dried herbs 1 medium egg, beaten pastry Method 1. Rub butter, flour and parmesan together until mixture is consistency of breadcrumbs. 2. Add beaten egg mix and bring all together into dough, knead it lightly a few times with floured hands until smooth, shape into a bowl, cover in cling film and chill for at least half an hour. 3. Butter and flour small tart cases (approximately 3-5 inches) 4. Take dough out of the fridge, roll the pastry out until it is as thick as one pound coin, cut it and shape into the cases. 5. Cover each case with greaseproof paper and fill with baking beads 6. Bake blind in a pre-heated oven at 180ยบC (Gas Mark 4) for about 7-10 minutes until pastry is dry, remove beads and paper and bake for further 2 minutes until slightly golden. 7. Leave to cool whilst preparing the filling. facebook.com/lovecornwallcdm
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filling Method 1. Fry all vegetables in pan, starting with onions. Once soft add the peppers and courgettes and cook until tender. 2. Leave to cool until then add the double cream, the beaten egg, herbs and garlic to finish. 3. Fill the pastry cases evenly with the mixture and place in pre-heated oven at 180ยบC (Gas Mark 4). 4. Bake for 12-15 minutes or until the filling is golden 5. Serve with dressed leaves or simply as they are. 6. Enjoy! Love Food in Cornwall 2013 / 37
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Desserts
Iced Limoncello Meringue This recipe comes from a selection of homemade desserts found at the Marine Bar Ingredients Serves 4 1 large egg, plus 2 yolks 50g caster sugar Finely grated zest of 2 lemons 25ml lemon juice (2-3 lemons) ¼ sheet leaf gelatine 30ml limoncello liquer 150ml double cream For the meringue 2 egg whites 100g caster sugar Raspberries for coulis and fresh mixed berries to serve
Limoncello parfait Method 1. Mix the egg, egg yolks, sugar, lemon zest and juice in a heatproof bowl, set over pan of simmering water. Whisk until mixture reaches 180°C. Taking off the heat whisk the mixture until it cools (about 10 mins). Soak gelatine in cold water to cover. 2. Heat one third of the limoncello, then remove from heat. Drain the gelatine, squeeze out excess water and add to the hot limoncello, stirring to dissolve. Mix in remaining limoncello. 3. Lightly mix this into the cooled lemon mixture. In a separate bowl, whip the cream then fold into lemon mixture. Place in a metal tin and freeze for at least 3 hours. Meringue Method 1. To make the meringues you will need to whisk the egg whites until soft and fluffy, add the caster sugar and mix until the mixture is glossy with soft peaks. 2. Pipe onto greaseproof paper in desired shape and cook for 2 hours on 150°C (Gas Mark 2). Leave in the oven to cool thoroughly and dry. 3. Stack the meringue and a slice of the frozen parfait to serve and to finish, blend fresh raspberries, lemon juice and sugar to make a coulis and add more fresh berries to garnish.
Marine Bar
North Parade Road Falmouth, TR11 2TD Tel 01326 313481 www.marinebarfalmouth.com
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Ferryboat Inn
T
he Ferryboat Inn dates back 300 years and is situated in the North Helford Passage on the waterfront. Surrounded by wooded banks and sloping fields, it is one of Cornwall’s most breathtaking locations. Frenchman’s Creek – the inspiration for Daphne Du Maurier’s novel – is to be found close by. The south-facing terrace affords some of the best views in the South West and offers plenty of beachside seating for long sunny days and warm evenings. In winter, you can make yourself at home in the main bar in front of the open fi re, or relax with the papers on the comfy sofa. Eating and drinking is central to The Ferryboat Inn, where we serve Wright Brothers seafood specialities alongside home-made pub classics. We have a ‘farm to plate’ philosophy meaning we want little or nothing to come between you and the produce we serve. Many of our oysters and shellfish are grown and harvested at the historic Duchy of Cornwall Oyster Farm (a short boat-ride up-river from the pub), and our fish, crabs and lobsters come from local day boats. The kitchen is in the charge of Ben Lightfoot, formerly of The Sticky Prawn on Flushing Quay, and his menu is about locally sourced food, served simply.
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Great views and super seafood! The Ferryboat Inn sponsor the Helford Marine Conservation who help protect and enhance the rich and varied marine life of the Helford river promoting the sustainable use of this sensitive area.
Ferryboat Inn
Helford Passage, Falmouth TR11 5LB Tel 01326 250625 www.ferryboatinnhelford.com
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Glamorous Vintage Tea Parties
T
he most decadent excuse to dress up and sip champagne from quirky fi ne china teacups in the middle of the day. Vintage teas with a twist will be served to your party of 6 to 10 guests and will transport you to a magical golden era where fabulous indulgence and eye for detail was a way of life. Our delicious Upton Tea will be served with sweet and savoury delights incorporating scrumptious classics with a twist, home-made cakes and macaroons. A nostalgic dress-up trunk so your guests can revel in the decadence of vintage glamour. Choose from accessories such as feathers, pearls, diamante, top hats, luxurious long satin gloves, bow ties, braces and gorgeous fascinators all round! A collection of vintage wigs available for that all important hairdo. A soundtrack of classic 1920-1940’s tunes to ease digestion and maybe even inspire a touch of dancing. Our parties are for grown ups only (or for that inner child in you).
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Get your glad rags it’s time for tea!
Upton House is perfect for your birthday, hen party or special event Upton House 2 Esplanade, Fowey PL23 1HY Tel 01726 832732 www.upton-house.com
07/03/2013 13:04:37
Eating Out
Eating Out in Cornwall
L
ong gone are the days of soggy cheese and tomato sandwiches followed by a swig of over-stewed tea from a thermos as the culinary backdrop to a holiday in Cornwall. For more than a decade the county has been undergoing a food revolution. Egged on by a growing appetite for local, sustainable and seasonal food, local producers have responded, and how! Cornwall now has a very active food scene. Farmers, fishermen, bakers, brewers and winemakers have done an amazing job of proving home grown goods are second to none. Now where produce used to be mostly packed up and sent off to London, the continent and even beyond, a good deal now stays down here and is sold locally. The effect of celebrity chefs like Rick Stein and latterly, Jamie Oliver, opening restaurants in Cornwall has created a hotspot of gastronomic excellence that draws food lovers from all over the world. From the finest seafood to the best farm produce: these are the wonderful raw ingredients that go in to Cornwall’s kitchens. Our talented and creative chefs make up the other half of the equation. Here are some places where you can sample those delights...
Best places to eat for under £10 Godrevy Café
Polpeor Café
A casual and laid back affair with great views and even better food. Their Sunday brunches are the stuff of legend, get there early if you want to avoid the queues. Open from 10am. Godrevy Café, Gwithian, Hayle, TR27 5ED. www.godrevycafe.co.uk, 01736 757999.
Lizard Point is a brilliant stop-off for breath-taking views and home cooking. The operation is housed in a corrugated iron-roofed shed and lays claim to being the most southerly café on mainland Britain. Open for evening meals during peak holiday season. Polpeor Café, Lizard Point, Helston TR12 7NU. 01326 290939.
Blas Burgerworks These award-winning burgers from St Ives are one of the best meals you can get for a tenner. The team is committed to sourcing fresh, local, seasonal food for their gourmet burgers. £10 will get you ‘The Real Deal’ – a Blas classic beef or bean burger with chips and a bottle of Cornish lager or a glass of house wine all in. Open every day from 5.30pm – 9.30pm. The Warren,St Ives, TR26 2EA. www.blasburgerworks.co.uk, 01736 797272.
Gylly Beach Café
Miss Peapod’s Kitchen Café
Red River Café, Heartlands
With an emphasis on organic and local produce this Falmouth café offers excellent value for money and a great kids menu. All bar the one of the items on the main menu come in at under £10. Sunday to Thursday 10am until 4pm. Fridays and Saturdays 10am until late. Falmouth Jubilee Wharf, Penryn. www.misspeapod.co.uk, 01326 374424.
With a beautiful wooden beam ceiling and original features, the Red River Café is the perfect place to catch up with friends for coffee, grab a delicious lunch from the servery or enjoy an evening meal at their special event suppers. Open every day except Christmas Day from 10am Robinson’s Shaft, Dudnance Lane, Pool, TR15 3QY www.heartlandscornwall.com
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Right on Falmouth’s famous Gyllyngvase beach, their long deck with deep padded sofas is the ideal spot to shrug off life’s cares and admire the views of the Lizard peninsula. Everything on the lunchtime menu is under £10. The evening menu is a little more expensive. Open seven days a week from 9am until late every night. Gylly Beach Cafe, Cliff Road, Falmouth TR11 4PA. www.gyllybeach.com, 01326 312884.
@LoveCornwallCDM
07/03/2013 13:06:39
Eating Out South Café Situated in Manaccan near the Helford River, South Café is a calm and welcoming retreat in one of the most picturesque villages in Cornwall. The menu board changes regularly to make the most of what’s on offer. On sunny days sit out in the south-facing courtyard, or in the event of inclement weather head for a seat near the woodburner inside. Open from 10.30 in the morning until late evening. Church Lane, Manaccan TR12 6HR. www.south-cafe.co.uk, 01326 231331.
Archie Browns With shops in both Penzance and Truro (incidentally two of the best towns in Cornwall to wander around), Archie Brown’s serve mouthwatering vegetarian food that even satisfies hungry carnivores. Abundant salads festooned with seeds and nuts come with meltingly good focaccia. Quiche, homity pie and stuffed field mushrooms are some of the specials. The beetroot chocolate cake is unbelievably good! The café opens daily from 9am – 5pm except Sundays. Bread Street, Penzance, TR18 2EQ. 01736 362828. 105-106 Kenwyn St, Truro TR1 3BX. 01872 278622. www.archiebrowns.co.uk.
Larsson’s Coffee House & Creperie Shhh! This coffee house in Looe is one of the county’s best kept secrets. This intimate Scandinavian-style coffee house serves what many customers claim is the best coffee in Cornwall, not to mention great hot chocolate and delicious French crêpes, cakes, gateaux, continental beers, French wine and all with a warm and welcoming atmosphere. Open all year round. 7, Buller Street, East Looe PL13 1AS. www.larssonscoffeehouse.com, 01503 265368.
The Cook Book Café and Bookshop This shop in St Just is a book and food lover’s dream come true. Fresh local line-caught mackerel smoked on the premises; baguettes, breakfasts and home-baked ham, great coffee, homemade cakes, the daily papers and 5,000 books. Children and dog friendly. Open 10am until 5pm all summer. 4 Cape Cornwall Street, St. Just TR19 7JZ. www.thecookbookstjust.co.uk, 01736 787266. facebook.com/lovecornwallcdm
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Eating Out
Y
Fine Dining
ou can enjoy a world-class meal in Cornwall. A growing number of talented chefs have established their kitchens here, drawing foodies and accolades from far and wide. The finest ingredients, fish so fresh it’s virtually still wet and the views are just some of the elements that make fine dining in Cornwall an experience to remember. All of the places mentioned here are firmly established on the food award circuits. They also offer relative value for money when you consider the same fare further up the line would come with a far heftier price tag.
Sam’s on the Beach, Fowey
The Gurnard’s Head near Zennor
This restaurant is hugely popular with locals and visitors alike. Located in an old lifeboat station right on the beach at Polkerris you can come here for breakfast, lunch and dinner. Sam’s serves up superfresh, reasonably priced seafood, wood-fired pizzas, and there’s even a children’s menu. Open from 8am until 10pm daily. Polkerris, Par PL24 2TL. www.samsfowey.co.uk, 01726 812255.
This is pub at the end of the county is fast becoming one of the nation’s favourites. The restaurant serves seasonal food done simply and to towering standards of taste. The views are amazing whatever the weather. The Gurnard’s Head, Nr Zennor, St. Ives TR26 3DE. www.gurnardshead.co.uk, 01736 796928.
Restaurant Nathan Outlaw, St Enodoc Hotel
Head chef, Chris Eden is the first Cornishman to be awarded a Michelin star in Cornwall. You can enjoy his culinary skills at this boutique hotel near the pretty village of Portscatho near St Mawes. Locally-sourced food and stunning views making a winning combination. Rosevine, Portscatho, Cornwall TR2 5EW. www.driftwoodhotel.co.uk, 01872 580644.
Cornwall’s hottest new name in cooking has gathered a massive following, his two-Michelin starred restaurant at the St Enodoc Hotel is always fully booked. A tasting menu offering a cross section of the flavours from his kitchen costs £85 a head. Opening times dinner only; Open Tuesdays to Saturdays from 7pm until 9pm. St Enodoc Hotel, Rock PL27 6LA. www.nathan-outlaw.com, 01208 862737.
Driftwood Hotel, The Roseland
New Yard Restaurant, Trelowarren
Freshly landed fish served with flair. This Rick Stein restaurant is famed and invariably full. No reservations are needed, however, to eat at the seafood bar in the centre of the dining room. Oysters, sushi and other house specials are prepared in front of you. Open every day from midday until 2.00pm for lunch and 6.30pm until 10pm for dinner.Riverside, Padstow PL28 8BY. www.rickstein.com, 01841 532700.
This well-kept Cornish secret is also famed for its excellent food and has the AA awards to prove it. Locally sourced, fresh, seasonal Cornish ingredients, and just about everything, including the bread, is freshly made on site. Open Wednesday to Saturday, morning coffee from 10.30am. Lunch is served from 12-2pm, and dinner from 7-9pm. Open on Sundays from 10.30am for morning coffee, and lunch from 12-2.30pm. Breakfast on Saturday and Sunday 8.30-10.00am Trelowarren, Helston TR12 6AF. www.newyardrestaurant.co.uk, 01326 221224.
Fifteen Cornwall, Watergate Bay
Kota in Porthleven
The Seafood Restaurant, Padstow
An eating experience as well as a global social enterprise, Jamie Oliver’s ever-popular restaurant for apprentice chefs serves Italian-inspired dishes which use Cornish ingredients. Reservations are essential. Open for breakfast from 8.30am until 9.30am; from noon until 2.30pm for lunch and from 6.15pm until 9.15pm for dinner. Watergate Bay, Newquay TR8 4AA. www.fifteencornwall.co.uk, 01637 861000. 46 / Love Food in Cornwall 2013
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This place has had so many fantastic write-ups it’s hard to know where to start. Recognised by all the major food publications (Good Food Guide, The Michelin Guide, The AA, The Trencherman’s Guide, and the list goes on…) for its innovative menus, this place is a must for any serious foodie. Open Tuesday to Saturday 6pm until 9pm. Harbour Head, Porthleven, Helston TR13 9JA. www.kotarestaurant.co.uk, 01326 562407. @LoveCornwallCDM
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Listings
Spinnakers Restaurant
Rosewarne Manor
The Mex
With fabulous views of Fowey Harbour, our award-winning Spinnakers Restaurant offers a daily changing menu featuring the best local and seasonal produce.
Superb á la carte and bar meals, plus daily specials and Sunday carvery roast. Fresh local produce. Spacious restaurant, with large garden and ample parking. Open Wednesday to Sundays for lunch 12pm-2.30pm and evenings 6pm to 9pm (8pm on Sundays).
Good food, good service and sensible prices. That’s why we are one of the longest established restaurants in West Cornwall.
Open daily from 6.30pm until 9pm. The Fowey Hotel, Esplanade, Fowey PL23 1HX 01726 832551 www.thefoweyhotel.co.uk
Rosewarne Manor, Gwinear Road, Connor Downs, Hayle TR27 5JQ 01209 610414 www.rosewarnemanor.co.uk
Open from 5.30pm Monday to Saturday. Gabriel Street, St Ives, Cornwall, TR26 2LU 01736 797 658 www.themex-stives.co.uk
Eat, drink and be merry!
The Harbour Restaurant at The Metropole Hotel
Golden Lion Inn & Cribbs Caribbean Lakeside, Stithians Lake Restaurant
Overlooking the stunning Camel Estuary, the Harbour Restaurant offers superb award winning food and traditional Sunday lunches featuring the best of Cornish produce including local seafood.
The Golden Lion Inn boasts one of the most beautiful settings in Cornwall in which to enjoy some of the best food the county has to offer.
Lunches, lighter fare and snacks are available in our Estuary Room and Café Bar throughout the day. Harbour Restaurant, The Metropole Hotel, Station Road, Padstow PL28 8DB 0841 532486 www.the-metropole.co.uk 48 / Love Food in Cornwall 2013
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Open 7 days a week. Lunch: 12noon – 2.30pm Dinner: 6.00pm – 9:30pm The Golden Lion Inn & Lakeside, Stithians Lake, Menherion, Nr Redruth TR16 6NW www.golden-lion-inn.co.uk enquiries@golden-lion-inn.co.uk
At Cribbs, our aim is to enchant you with a taste of the Caribbean. In our warmly decorated restaurant you can see our chefs cook up fragrant treats in our open kitchen. Open Monday to Sunday from 11am to 3pm and 6pm to close. Cribbs Caribbean Restaurant, 33 Arwenack Street, Falmouth TR11 3JE 01326 210000 www.cribbscornwall.co.uk info@cribbscornwall.co.uk
@LoveCornwallCDM
07/03/2013 13:11:09
Listings
Blas Burgerworks & The Halsetown Inn
The Lime Tree Café at Tremeheere
The Old Globe Café & Bistro
Blas Burgerworks and The Halsetown Inn are run by the same outfit. Blas's unmatchable cool gourmet burger joint contrasts with the cosy village pub and its wider menu by Chef Ange Baxter.
Open 10am-5pm, with views to St Michael’s Mount, the Lime Tree Café serves lunch, coffee and homemade cakes all day. Don't miss our evening events including steak and fi lm nights.
Blas, The Warren, St Ives 01736 797272 Halsetown Inn, Halsetown, St Ives 01736 795583
Tremenheere Sculpture Gardens Penzance TR20 8YL 01736 448089 www.tremenheere.co.uk
The Old Globe offers comfort, quality and value in an old 18th century coach house. A café and bistro downstairs with private boardroom/dining room upstairs, all situated the heart of Truro. Open Mon to Sat (8am to 5pm) Private bookings anytime. Frances Street, Truro TR1 3DP Search Facebook 'Old Globe Truro' 01872 245 149
Eating out? Why not try one of these local eateries? With everything from burgers and caribbean classics to chic retreats, there's something to suit every taste, and a warm welcome guaranteed!
The Old Quay Inn This long established pub is situated at the head of Restronguet Creek in Devoran. The team provide a warm welcome at all times of the day. There are well-chosen wines and local beers to enjoy and man’s best friend and families are always welcome. Open all day, every day. The Old Quay Inn, St John's Terrace, Devoran TR3 6ND 01872 863142 www.theoldquayinn.co.uk
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The Watermill Pub & Restaurant Enjoy some great ales, wine and food in a charming setting. The pub sits in extensive gardens with views up the valley and the working waterwheel is still driven by the mill stream that meanders through the garden. Open 12 noon to 11pm Food served lunch and evenings The Watermill, Old Coach Road Lelant, St Ives TR27 6LQ 01736 757912
Castle Beach Restaurant Our award winning Castle Beach Restaurant offers daily changing Table d’Hôte menu featuring the best local and seasonal produce and a comprehensive wine list. We also serve a traditional 3 course Sunday lunch. The Castle View Bar is available for afternoon teas, drinks, snacks and light meals. Castle Beach Restaurant, The Falmouth Hotel, Castle Beach, Falmouth TR11 4NZ 01326 312671 www.falmouthhotel.com
Love Food in Cornwall 2013 / 49
07/03/2013 13:12:24
Kitchenware
Kit out your kitchen W
ith the rise in popularity of cooking inspired in partly by the TV chefs we experience customers requesting more and more specialist cookware items, writes Nick Dobson of ‘Kitchen and Gifts’ Falmouth and Helston. We stock Silverwood who recently provided all the anodised bakeware for the BBC’s Great British Bake Off. They are a British manufacturer based in the Midlands and, without seeking any celebrity endorsement, were approached by Delia Smith who they subsequently developed and produced a range of bakeware for. Would-be cooks can check out recipes, get the right equipment and teach themselves to cook online at www.deliaonline.com. We also have the world’s fi rst Battenberg cake tin – named in honour of the 1884 marriage of Queen
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Victoria’s granddaughter to Prince Louis of Battenberg – which was used on BBC’s Hairy Bikers. There are many similar gadgets available from all the top brand producers, from kettles and toasters down to a small bean slicer, which Jamie Oliver described as ‘pukka’. Kitchen and Gifts stock over 300 cookery items and offer a service to source and provide even the hardest to fi nd goods, so why not pay us a visit?
Kitchen & Gifts
4 High Street, Falmouth 01326 211109 52 Meneage Street, Helston 01326 618454 www.kitchenandgifts.co.uk
07/03/2013 13:13:42
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07/03/2013 13:14:30
Middle Eastern
A feast of taste and colour from the Middle East L
afafa catering offers an exciting range of dishes for you to choose from for your party, wedding or business function. Fast establishing a great reputation for our delicious, exciting food and reliable, friendly service we have many satisfied customers like Sally White from Somerset who said: “Lafafa made a huge impact at our wedding: the food had so many amazing comments, one guest even told me it was the best food she had ever eaten!” Why not get in touch with Lafafa catering to discuss your upcoming event via the website, by email or by telephone. Here are three recipes for purées, which are great as starters, to accompany drinks or as part of your mezze. Beetroot and squash are now in season and add great colour to the table. Serve with warmed pitta or lavash crackers. Visit our website www.lafafacatering.co.uk for the lavash recipe amongst others.
Baba ghanoush A fantastic smoky aubergine dip 3 large aubergines, about 800g – 950g 3 garlic cloves, crushed Juice of 1 lemon 6 tbsp tahini 6 tbsp olive oil Salt and black pepper to taste Charring the skins is what gives this dish its great smoky taste. This can be achieved over the flame of a gas hob, under the grill or even on the electric ring. Pierce the skins first. Cook until the skins are charred and crispy and the flesh is soft. You can also cook in the oven at 220°C (Gas Mark 7) for about 50 minutes, but it will not have that smoky flavour that is so great. When cool, peel and with a hand blender whisk until almost smooth. Add garlic, lemon juice, tahini and olive oil. Taste for seasoning. Scatter with fresh pomegranate seeds for colour and crunch. Alternatively garnish with flat-leaf parsley.
52 / Love Food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 13:23:05
Middle Eastern
Puréed beetroot Butternut squash & yoghurt & tahini spread Another great traditional Middle Eastern dip
This is a great one from Ottolenghi
You can cook fresh beetroot – clean and place in a roasting tin at 200°C (Gas Mark 6) for about an hour until able to slice easily. Once cooled, peel and cut into pieces. However, ready cooked beetroot works fantastically, if time is short.
INGREDIENTS 1 large butternut squash peeled and cut into chunks (970g in total once peeled) 3 tbsp olive oil 1 tsp cinnamon 70g light tahini paste 120g Greek yoghurt 2 small garlic cloves, crushed 1 tsp mixed black and white sesame seeds (just white, if you don’t have black) 1½ tsp date syrup 2 tbsp chopped coriander (optional) Salt
INGREDIENTS 500g cooked beetroot 2 garlic cloves, crushed 250g Greek yoghurt 1 tbsp date syrup 3 tbsp olive oil 1 tbsp lemon juice Salt to taste METHOD Blend beetroot, garlic and yoghurt in processor or with hand blender till smooth. Stir in syrup, olive oil, lemon juice and salt.
METHOD Spread the squash out in a roasting tin. Pour over the olive oil and sprinkle on the cinnamon and ½ a teaspoon of salt. Mix together well, cover the tray tightly with foil and roast at 200°C/180°C fan (Gas Mark 6) for about 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool. Transfer the squash to a bowl, along with the tahini, yoghurt and garlic. With a processor or hand blender, roughly pulse so that everything is combined into a course paste, without the spread becoming too smooth. Spread the butternut on a plate and sprinkle with sesame seeds, drizzle over the syrup and fi nish with chopped coriander. Although delicious with the yoghurt, it works really well without.
Lafafa Catering
info@lafafacatering.co.uk Tel 01736 366515 / 0753007 0417 www.lafafacatering.co.uk
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Love Food in Cornwall 2013 / 53
07/03/2013 13:25:23
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07/03/2013 13:27:18
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07/03/2013 13:28:07
Fish Dish
Love local at the Flying Fish Restaurant Making the most of what Cornwall has to offer
A
t the Flying Fish restaurant, guests can track down exactly where the ingredients on their plate come from, thanks to a food map corresponding to the menu. “A lot of chefs talk about using local ingredients,” says executive head chef Nick Hodges, “but I wanted to take this further and actually show our guests a map of Cornwall with little pictures to indicate the origin of their dishes. We try to get everything within a 25-mile radius and only have one supplier out of county.” Nick, who grew up in Falmouth, trained under Keith Floyd and Hell’s Kitchen’s Jean-Christophe Novelli, before returning to Cornwall and running two restaurants of his own. His current position allows him to combine his passion for cooking with his family life, and represents the culmination of all his previous experience. “I like to mix my background in classical French cooking with Cornish ingredients and give my dishes a modern look, such as this recipe, which is a twist on an old cooking method,” he says. The Flying Fish menu changes with the seasons. “As you can guess from our name, the emphasis lies on seafood; in summer, we serve a lot of fresh dishes with local salad leaves, while in the winter our dishes get more robust,” Nick explains. “Before we print any menu, we do several tasting sessions with the staff; all food is tried and tested before it gets launched.” His ambition? “I’m not driven by awards – I just want to keep the place full and the customers happy.” 56 / Love Food in Cornwall 2013
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Flying Fish Restaurant
St Michaels Hotel & Spa, Gyllyngvase Beach, Falmouth TR11 4NB Tel 01326 312707 www.stmichaelshotel.co.uk
@LoveCornwallCDM
07/03/2013 13:29:47
Fish Dish
Cornish Hake & Native Oysters Cooked en papillote with fennel and lemon, croquette potatoes, fresh greens INGREDIENTS 150g fillet middle cut hake, skin on 2 native Cornish oysters, opened and cleaned 50g/1¾oz finely shredded fennel ¼ lemon, sliced thinly 1 tbsp chopped parsley and dill Knob of butter 2 tbsp white wine Salt and freshly ground black pepper 4 large new potatoes Pinch of saffron METHOD 1. Preheat the oven to 180°C (Gas Mark 4) 2. Using a sharp knife, score the skin of the hake diagonally at 2cm/½inch intervals. 3. Cut a sheet of silicon baking parchment about 30cm/12inch square. Place half of the fennel and lemon in the centre of the baking parchment, followed by the hake fi llet and one of the oysters; add the rest of the ingredients on the top.
4. Fold the edges of the paper up to make a bag, add the white wine and season with salt and freshly ground black pepper. 5. For the saffron croquette potatoes; with a sharp vegetable knife turn the potatoes into small barrel shapes (this is quite a skill that takes some practise, if you prefer simply peel) and poach the potatoes in vegetable stock infused with the saffron until tender. 6. Scrunch together to make a ‘tent’ for the fi sh. Tie a loose bow to seal the tent for cooking with a length of butcher’s string. Place on a baking tray and cook for 8-10 minutes, or until cooked through. A good tip; gently pierce the bag high up towards the string being careful not to puncture lower causing the cooking juices to escape with a food probe, your fi sh should read 67°C in the centre and you know it will be cooked. 7. Serve with a selection of freshly steamed autumn greens and the croquette potatoes; garnish with the second oyster simply served in the shell. I serve the oyster natural but grill if you prefer. Let your guests open the paper bag, the smells are amazing.
Recipe by Nick Hodges Interview by Yayeri van Baarsen Photographs by Jonathan Jacobs
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Love Food in Cornwall 2013 / 57
07/03/2013 13:41:11
Ice Cream
Callestick Farm Open Day
C
allestick Farm Ice Cream is opening its gates to the public at their farm open day on Saturday, April 6. Callestick Farm are famous for their ice creams, of course, but at the open day they are aiming to give visitors a glimpse behind the scenes at the workings of their dairy farm. It is where the magic happens, where a small herd of around 100 cows produce the daily fresh milk which is used to make scores of delicious flavours of their ultra-creamy Cornish ice cream. The open day will be a fabulous opportunity to have some fun but also for visitors to learn a bit about how the farm is run and also how the milk is then made into ice cream. There will be lots to do: • Meet some of the animals on a guided tour of the farm • See the farm machinery and learn what it does • Watch ice cream being made from the viewing gallery • Arts and crafts stalls, plus craft fun for the children • Visit the shop and tearoom with its local crafts, foods and ice creams! The day will be a great opportunity to increase children’s awareness of the countryside and how food is produced.
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With greater access to the animals and also the factory’s viewing gallery, Callestick Farm hope it will give children an opportunity to gain a greater understanding of the process from cow to cone whilst having lots of fun at the same time, a really interactive day for all. The entry is free and there is plenty of parking. The open day starts at 10am and doors close at 4pm. There will be four guided tours of the farm at set times: 11am, 12am, 2pm, 3pm. The other activities will take place throughout the day.
For furt her details
facebook.com/CallestickFarm twitter.com/CallestickFarm info@callestickfarm.co.uk www.callestickfarm.co.uk
07/03/2013 13:43:11
Ice Cream
The cream of Cornwall
F
orget bright yellow dollops of fast melting foam that have never been near a vanilla pod, Cornish ice cream is the real deal. Over the years a vibrant cottage industry has grown up that makes the most of our wonderful dairy herds and locally grown fresh fruit. Innovative flavours and recipes that have been handed down through the generations have also played their part. Here are some of the local producers winning awards and converts...
Roskilly’s cone
Roskilly’s Organic Ice Cream This artisan ice cream is made using organic milk and cream from the farm’s 94-strong herd of Jersey cows which grazes on pastures that have been farmed in a traditional and sustainable way for generations. “We are quite unique as we produce all the inclusion, caramel sauces and fruit coulis ourselves here on the farm,” says Silke Roskilly. “We do not use any artificial flavours and all the ice cream is made from our own organic, rich Jersey milk and cream.” The farm is also a great place to take children for a fun day out. Along side the animals you can see how everything’s made and try some of their fabulous ices in situ. Roskilly Ice Cream & Organic Farm, Tregellast Barton, St. Keverne, Helston TR12 6NX. www.roskillys.co.uk, 01326 280479.
Helsett Farm ice cream facebook.com/lovecornwallcdm
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elsett One of the H cows e ir sh yr A Farm Helsett Farm Ice Cream, Boscastle “We’re fanatical about our ice cream and about making everything ourselves,” says Helsett Farm Ice Cream’s Sarah Talbot-Ponsonby. “It’s a right fandango sometimes because when we decided to go organic we couldn’t fi nd organic butterscotch chips, so now we make those ourselves as well.” It’s this attention to detail and keen eye for traditional methods that have foodies flocking to exclusive food halls like Harrods and Selfridges for this ice cream. The sweet flavoured milk from the herd of pedigree Ayrshire cows add their own magic to the mix. But the mother and daughter team behind the brand also stick to their guns when it comes to modern tricks like emulsifiers. “We do things the old-fashioned way and use eggs,” says Sarah. “This very traditional method means the texture is a little different, not as smooth as some – but it means there’s no oiliness on the tongue after you eat it. “We don’t homogenise our ice cream either because we just don’t believe that’s good for you. But we fi nd out traditional methods give our ice creams an amazing taste and we have a fervent following who believe that as well!” Helsett Farm Ice Cream, Lesnewth, Boscastle PL35 0HP. www.helsettfarm.com, 01840 261207. Love Food in Cornwall 2013 / 59
07/03/2013 13:44:31
Ice Cream Jelberts, Newlyn This place truly has to be one of Cornwall’s best kept secrets. Their ice cream is so good they thrive almost exclusively by word of mouth. No website, no listed telephone number even! But luckily we have eyes and ears on the ground who can confi rm this small place is still open and still making “the best ice cream in the world!” Like most of the other Cornish ice cream makers, this product is made courtesy of the dairy herd on the family-run farm. Unlike all the others though, the family-run outfit makes only one flavour. But don’t be fooled. What they lack in variety they make up for in quality. Made to a family recipe handed down for generations this clotted cream ice cream is made fresh every day and has a cult following among the ice cream cognoscenti. Jelberts, 9 New Road, Newlyn, Near Penzance TR18 5PZ.
Callestick Ice Cream, Near Truro Callestick Farm Ice Cream is all made down on the farm where the dedicated team has been making ice cream for more than 23 years and the recipe has changed very little. The fresh milk comes from the small herd of about 100 Friesian cows. “We pamper their socks off and in return they give us beautifully creamy milk that is pumped straight into the factory where it is made into around 30 different flavours of ice cream,” says Callestick’s Melanie Marsh. The Callestick team uses a less sweet base mix than most. They then add lashings” of locally produced Rodda’s cream to make the ice cream rich and indulgent. “We use the best fruits and fanciest confectionery, nothing artificial is added and none of the rich dairy goodness is removed,” says Melanie. Callestick Ice Cream, Truro TR4 9LL. www.callestickfarm.co.uk, 01872 573126
One of Mr B’s classic sundaes Mr B’s, Hayle Knicker Bocker Glories, Banana Splits and Chocolate Nut Sundaes are all on the specials board at this classic ice cream parlour. Mr B’s serves up mouth-watering creations on a daily basis. “Our ice creams are made each and every day, seven days a week, using both locally sourced products and fi ne Italian ingredients,” says Charlotte Barden. This classic set-up has 240 flavours ranging from timeless vanilla to exotic fresh fruit sorbets. Then there are the smoothies and milkshakes, hand made fudges and other deadly indulgences including ice cream cakes and hot waffles. “We make sure our ice cream is fresh, fresh, fresh. Then we make as much of everything else as we possibly can, from fudge sticks, to the fruit salad and waffles,” adds Charlotte. Mr B’s, 24 Penpol Terrace, Hayle TR27 4EQ. www.mrbsicecream.co.uk, 01736 758580.
60 / Love Food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 13:46:24
Ice Cream Treleavens Ice Cream, Looe These award-winning, handmade ice creams are favoured by top local chefs from Rick Stein to Paul Ainsworth at his restaurant, No6 in Padstow. The secret of this high-end luxury product, say its makers, is in the churning which is all done by hand using a traditional method. This means the amount of air churned in to the mix is significantly lower that most other ice creams. “Ice cream geeks love our products,” says owner Andrew Treleaven. “Our exacting methods mean you get more ice cream and less air in each spoonful. When you add air you then have to add fats to keep the creamy taste – which means while it tastes OK it’s not doing you much good. Our ice creams are rich in flavour and full of fresh wholesome ingredients.” With over 120 flavours already on the list for 2013, there’s something for everyone at Treleavens! Treleavens Luxury Cornish Ice Cream, East Looe PL13 1QQ. www.treleavens.co.uk, 01503 262499.
Moomaid Icecream, Zennor The half mermaid, half cow logo on these quirky tubs is out of this world and so is the ice cream! “We use great quality ingredients and we’re always improving our recipes – we aren’t afraid to change things,” says Moomaid manager, Rob Monies. “The sourcing of ingredients is key – there’s so much to choose from in terms of chocolates, cocoa powders, vanillas, caramels and they vary massively – the only way to fi nd the best is to try them all – I spend hours trialling ingredients in the ice cream parlour. I think you can really taste that we use good quality ingredients.” The ice creams and sorbets come in 30 flavours and are made on the farm using milk from the farm herd and fruit that has been picked in its prime. “We produce on a small scale so attention to detail is key – its all about quality for us and not quantity. Our ice creams are all about luxury and indulgence,” he adds. Sample the Moomaid delights at their Icecream Parlours in St Ives (1, Wharf Road TR26 1LG, 01736 799285) and Porthtowan (Beach Road TR4 8AD, 01209 890500). For more information go to www.moomaidofzennor.com.
Moomaid of Zennor
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07/03/2013 13:47:46
Events
What’s on?
e county’s for it. Sample some of th rd wo r ou ke ta t jus al n’t Do iting a local food festiv vis by s er uc od pr k in dr top food and few of our favourites: in 2013, here are just a Rock Oyster Festiva
Trereife Easter Food & Craft Fair
, Penzance Where: Trereife House April 1st – rch When: 29th Ma fine food and ft cra of ion ect Sel Why: nts and a me esh refr sta lls. Home-made ieties of var 20 h wit t ten r Cornish bee buds te tas r cask ales to tempt you
va Flushing Oyster Festi
l
Where: Flushing Quay April When: 29th Ma rch – 1st celebrations son sea ter oys Why: End of e, rtim me and sta rt of British Sum terside wa a and hi sus sampling sea food, Sunday roast.
Porthleven Food & Music Festival
Where: Por thleven When: 20th April tiva l hosting Why: Excellent food fes food producers sh rni Co of t the ver y bes ertain ment alongside fantastic ent kers, dancers bus ds, includ ing live ban . ists art e anc and per form
St Ives Food & Drink
Festival
Ives / Where: Th roughout St ch Bea ter ins Por thm y When: 18th – 19th Ma t the tow n hou oug thr Why: Events ch includ ing and on Por thm inster Bea e tasting, win and foraging, cheese re. mo and t rke ma farmers
l
, Rock Where: Din ham House e Jun d 23r – t When: 21s ebration of Why: A midsum mer cel . art food, music and
Fowey Mussel Fest
Where: Fowey e When: 22nd – 23rd Jun ain ment, ert ent al ion dit Tra Why: trations, ons sea food cooking dem asu re hunt tre ns, itio pet cooking com ls. and lots of Fowey Musse
Looe Festival of Food
& Drink
Where: Looe e When: 29th – 30th Jun g producers sin hou ee Why: A ma rqu Cornish teas from , res wa ir the sel ling es, from win sh and cof fee to Corni ally made loc to d foo sea and fresh fish onstrations dem s jams and chutneys; plu and samples.
l Newlyn Fish Festiva
ur Where: Newly n Ha rbo t gus Au When: 26th ngs fishy in Why: Celebrating all thi por t where you ing fish Britain’s premier with the best e etit app r you can satisfy any where find sea food you’re likely to Royal the for ney mo e and help to rais Sea Fisher men. ep De to n ssio Mi al Nation
62 / Love Food in Cornwall 2013
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07/03/2013 13:49:51
Events
val Newquay Fish Festi
ur Where: Newq uay Ha rbo ber When: 6th – 9th Septem dishes, fish us icio del Why: Sample amazing up tle rus fs che al loc watch ertain ment. food and enjoy the ent
val Mining & Pasty Festi
n Centre Where: Red ruth Tow ber tem Sep When: 6th – 8th Cornish the of n atio ebr cel Why: A at the hea rt n tow Pasty in Red ruth, the . ing of Cornish min
ink Cornwall Food & Dr Festival
Quay Where: Tru ro’s Lemon ber tem Sep h 29t – h When: 27t Cornwall’s best of e som ple Sam y: Wh ers; catch a live food and drink produc nty’s top chefs; cou the of one demo by Bar with great kick back in the Croust sic mu food and live
val Boscastle Food Festi tle
Boscas Where: In and around er tob Oc 6th – When: 5th producers and at gre d, foo at Gre y: Wh a showcase fs, che r Sta great Michel in all’s finest rnw Co from nt tale for top fs in action and restau rants. See the che ’s like beh ind life at wh of get the flavour the kitchen door.
Falmouth Oyster Fe
val Falmouth Beer Festi mouth ns, Fal Where: Princess Pav ilio er tob Oc h 25t – h 24t When: s, ciders and Why: Over 200 rea l ale ain ment. per ries plus live entert
Market Victorian Christmas ro Piazza, Tru Where: Lemon Quay cem ber De h 15t – h When: 10t of food, drink, mix ic ect ecl An y: Wh lity gif ts all qua h arts cra fts and hig ee. rqu ma ted hea a in housed
Interested? any
on For more information head to of the above events .com www.visitcornwall
stival
, Fal mouth Where: Events Square er tob When: 10th – 13th Oc tiva l Fes r ste Oy Why: Fal mouth oyster the of rt sta the s ate celebr ersity and dredging season, the div d and in foo sea sh rni qua lity of Co t remain ing las the of one lar, ticu par s, dredging traditional oyster fisherie t. pun d han by sai l and
Love Food in Cornwall 2013 / 63
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07/03/2013 13:55:18
competition
win a picnic hamper
full of Cornish goodies courtesy of Simply Cornish Hampers
R
emember those warm glowing days, where the sky was cloud free and the soft and distant sound of children’s laughter and the light hum off bees on the breeze was all you could hear. Yes it does sound like a yarn from the good old days but we are sure that this year will bring mild sunny days to Cornwall. To celebrate our longing for those long cliff walks, lazy beach days and countryside rambles, ‘Simply Cornish Hampers’ are running this fabulous competition for you to win this delicious Picnic Hamper full to the brim with all things scrummy and Cornish. To enter, simply create a ditty, verse or poem including the words simply, Cornish, hampers, picnic and summer. When you are happy with your entry, all you need to do is e-mail it to us at info@simplycornishhampers.com with the title ‘PICNIC’ and your name and telephone number. Entries to be received by 27th May 2013 and only one entry per person please.
The winner will be drawn and announced on the Simply Cornish Hampers website 1st June 2013.
good luck & happy picnicking 64 / Love Food in Cornwall 2013
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@LoveCornwallCDM
07/03/2013 11:29:43
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07/03/2013 11:30:33
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07/03/2013 11:25:09