Food Bites

bites

New site for Primrose Herd

Primrose Herd, which has been delivering the finest Cornish pork to retail customers and the hospitality trade for over two decades, has expanded to a new site on the outskirts of Truro. Award-winning farmer Sally Lugg started the family business in 1999 with just two pigs on one farm in Redruth; the new HQ at Cornwall Cold Store in Newham includes a large processing and butchery facility, office space and pop-up shop. “Despite the challenges of the pandemic, demand continues to grow so it feels like the right time to expand,” she says. “We’re offering a Click & Collect service for online orders, and will be opening a pop-up shop in the run-up to Christmas.” l

www.primroseherd.co.uk

Great Success for Farm Shop A new farm shop and café near St Austell has enjoyed brisk trade in the first six months of trading. Owners Alison and Paddy Talen opened Trevithick & Trays Farm Shop & Café at London Apprentice in April, selling a range of Cornish meats, eggs, conserves, sauces, artisan breads, seasonal fruit and vegetables, as well ciders, beers, wines and spirits from local producers such as St Austell Brewery, Knightor Winery and Colwith Farm Distillery. The café is convenient for the Pentewan Trail and has a dog-friendly outdoor dining area. Look out for late-night Christmas shopping evenings on Fridays December 10 and 17. l

Prestige for Cornish Restaurants

Congratulations to the Cornish restaurants featured in this year’s prestigious AA guide. They include The Great British Menu winner Paul Ainsworth at No. 6, Padstow; Outlaw’s Fish Kitchen, Port Isaac; The Royal Duchy Hotel, Falmouth (pictured); and Fallowfields, in the Housel Bay Hotel on the Lizard peninsula. Now in its 28th edition, The Restaurant Guide 2022 features over 1,700 restaurants in the UK and Ireland, broken down by county and including a detailed description of each destination, information on latest chef changes, opening times and sample menu prices, and AA mapping of each region. RRP £16.99. l From the staple ‘hard tack’ biscuits of Admiral Nelson’s days to the sumptuous feasts prepared by today’s chefs, food has always played a central role in the Royal Navy. A new cookbook shines a light on the incredible skill and talent found within this demanding industry: Galley - The Royal Navy & Royal Marines Charity Cookbook features contributions from 20 professional chefs with a naval connection, including several with links to HMS Raleigh in Torpoint, south-east Cornwall. Each has shared a starter, main and dessert alongside their journey through active service and beyond. The book is also packed with insights into Navy life and traditions, such as the strictly observed toasts of Burns Night (January 25). All proceeds from sales will go towards the charity’s work supporting serving personnel, veterans and their families. RRP £25. l

Porthleven Food Festival returns

The 2022 Porthleven Food Festival will take place from April 22 to 24, 2022. Following a two year break due to the Coronavirus outbreak, the popular free festival will once again welcome top chefs, food providers and musicians from across the South West to the picturesque harbourside. Trader bookings will open soon and tickets will go on sale in the new year. All the latest information will be posted on Facebook, Instagram and at porthlevenfoodfestival.com l

@ John Hersey

Ugly Butterfly New Menu

A new menu has landed at Adam Handling’s Ugly Butterfly on the Carbis Bay Estate near St Ives. Look out for Cornish crab, apple and jasmine; BBQ lobster, carrot, pak choi; and white chocolate, cucumber and dill. The signature dish is lobster cured for 24 hours in beef fat, cooked simply on a barbecue and served garnish-free, letting the incredible quality speak for itself. Local suppliers include Homage to the Bovine in Stithians, regenerative farm Trenow Fields in Perranuthnoe, Trink Dairy in St Ives and Matthew Stevens for seafood. Bar manager Josh Linfitt, has developed an innovative cocktail menu using kitchen byproducts: for example, the Faltown Martini uses oyster shells to infuse vodka and harness the flavour of the ocean, served straight out of the freezer at -15˚C. l www.uglybutterfly.co.uk