Foodie 20

foodie

It’s got to be

fun!

Delicious food, confident friendly staff, great entertainment and an informal, welcoming space. I’m at Bystro at the Bank in St Austell.

words by:

Mandy Milano

a

nd… it’s one of the phrases that Ben the owner of Bystro at the Bank in St Austell and the Lamb and Flag in Redruth, uses a lot a lot. But without doubt, his biggest passion about owning the two places is people; and… if I ever have another career change, then I would like to work for Ben. But more of that later.

Ben, and his new General Manager Stephen, greet me warmly in the amazing space that is Bystro at the Bank, stunning black and white tiles next to stripped wood flooring. The bar is huge... “Ridiculously huge” Ben tells me with a grin. “Like much of the building; it’s the original bank counter, we have reused as much of the old building as we can, it’s what the building wants, and it’s what you do when you’re working on a shoestring! We’ve done nearly all of the renovations ourselves working with the new team.” He grins again.

“It took five of us to do the grouting for the floor tiles… at 1 o’clock in the morning!” And they have made a really great job of it, with large scrubbed tables and comfy chairs, some vast squashy sofas for relaxing and catching up with friends. The old interview rooms and manager’s office are separate, enclosed dining areas; a

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brilliant idea for families but also made good use of by community groups and business people… the Cornish Language Society are meeting in one when I’m there and a woman is using another to write a book!

We are brought excellent coffees by Jade who will look after us with smiles and courtesy whilst we talk; I also notice her greeting customers by name, chatting happily with them; there’s just a lovely warm feel of community and quiet gentle banter. Steve and Ben also interrupt our conversation to greet someone or have a bit of light back-chat, whether it’s a customer, member of staff or delivery man – all are made to feel welcome.

Award-winning chef Stephen has only just joined the team as General Manager. Previously he was Head Chef at the Idle Rocks, General Manager at the Llawnroc and spent some time as Head Chef at the New Inn on the Isles of Scilly. “Where I met my wife, Jo”, he explains. But it could have all been so different; Stephen actually trained as a mechanical engineer, but it was while he was at university that he gave up his degree and started cheffing. “I’d always had part-time jobs in catering as a teenager and then as a

student – and it really got to me. So I had my mid-life crisis early, dropped out of uni and ended up working for Wok Wok in London, a fabulous Thai, Malay restaurant with all the food cooked fresh to order.

Michael Caine used to come in every Friday evening for his curry take away!” By then he’d really got the bug and started to train formally as a chef, working in some of the best restaurants around. He continues: “it’s all that fine-dining experience I want to bring here, not to turn it into a fine dining restaurant, but I really see no reason why we can’t use the same principles of wonderful cooking and big flavours. I’m about honest food – it’s not all about presentation – you start with your eye certainly, but then the food itself has to shine through and be delicious.”

Ben chips in: “It’s why I’ve brought Stephen onto the team. We have the same ethos about the team and what the place should be… but he has all the foodie know-how. With him on-board we can really develop our menus and take the food we offer to a much higher level. Also I’m all about developing the team here, and in Redruth. Bystro at the Bank has been open a year now and the staff are ready for a real step

ë ABOVE General Manager Stephen é ABOVE The team at the Bistro at the Bank í BELOW The Lamb and Flag

F

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foodie

change, the team are really keen to learn about great cooking and to learn from Steve.”

Ben has lived in Cornwall since he was two and has a real love of the place and its people. Especially the people… I quickly realise that is all about ‘people’ with Ben; that, and his oft spoken “And, it’s got to be fun!”

He tells me that he has always worked in hospitality and catering, spending twelve years ‘front of house’ in various places across Cornwall, learning all the time.

Then five years, “going corporate” Ben calls it, when he worked for Compass Group doing HR and business control. After all that experience he struck out on his

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own starting Delicate Trade Consultancy which helps companies with business development and growth in the catering trade. He is particularly proud of his competition for chefs, helping to develop the next generation of great chefs – all about the people again!

Ben tells me: “But I had wanted forever to have my own restaurant, not just one but a chain of them was always my dream. But I never seemed to find the courage and the opportunity at the same time. Then, aged 39 with turning 40 looming as a major landmark, I said to my wife Melanie: we should just go for this and see how far we get. So we started looking and Melanie found

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“It’s the quirkiest, gothic building with a spire, dating back to 1879 when it was a temperance bar… and it’s absolutely charming” the old bank, called me up and said “It’s huge but has life and personality. Let’s go for it!” I’m pretty sure she’s been regretting it ever since… I’m here 24/7!”

Then more recently, he bought the Lamb and Flag and his dream of owning a chain of restaurants started to become a reality. “It’s the quirkiest, gothic building with a spire, dating back to 1879 when it was a temperance bar… and it’s absolutely charming!”

I’m beginning to realise that restoring and bringing life back to wonderful old buildings is also a bit of a passion for Ben, he often says “it’s what the building wants” or “the building talks to me” – in a very practical, down to earth kind of way. But foremost is his love of his team, he tells me: “My belief is that you should always put the team first, yes even before customers, we talk to our customers, listen to what they want and act upon it… But the team comes first.

If they are happy, confident, feel valued and love what they do then the rest will follow, and of course they will give the best customer service ever. I train managers, not bar or waiting or kitchen staff; they get to make decisions on a daily basis – we actively encourage it… and it works. Of course sometimes mistakes happen but we don’t have a blame culture here, it’s what can we learn and move on!” In fact, many of his team started work before the Bystro opened, spending their time painting and cleaning and getting stuck in to the renovation. “It really helped the team gel, and they feel they have an investment in this place, same in Redruth. They love the building as much as I do. Stephen has exactly the

same ethos about the team as I do, but he also brings this magnificent foodie background.”

They are still working on both buildings. “It doesn’t have to be all done and perfect. Someone with lots of money may have ripped the inside of the Bank out and started from scratch. But the by-product of doing things on a shoestring is that we do it slowly, we listen to the building and to our customers, learn what the architecture will let us do, what works and what doesn’t. We’ll use the bulletproof glass from the vault to make a table; the interview rooms are really popular with families, groups and private diners. The building gets a say and, better still, our customers and team feel part of the journey.”

So back to where I started… I could definitely work for Ben and Stephen, but they don’t have much need for an old hack! So instead, both their restaurants will go on my list of places to use for meetings, relaxing with friends or a great night out with some delicious food and stonking entertainment!

Bystro at the bank

9, 7 High Cross Street, Saint Austell PL25 4AF 01726 247365 www.bystro.co.uk

Bystro at The Lamb & Flag

Alma Place, Redruth TR152AT 01726 247365 www.bystro.co.uk Find out more online: www.cornwall-living.co.uk

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t e m r u Go gossip

We catch up with all the latest news from some of our favourite chefs, eateries, hotels and pubs!

STEP ABOARD FOR A FANTASTIC CULINARY JOURNEY We’re always searching for the restaurants with the best views. But how about a truly stunning vista of lush rolling countryside that changes constantly as you dine in classic period splendour? Take a step back in time to the age of steam aboard the Cornish Belle, for a journey you’ll never forget.

The Bodmin & Wenford Railway hosts a series of wonderfully unique experiences throughout the year aboard the luxury dining train. Enjoy a superb, firstclass dining service – a memorable occasion, whether marking a special event, or simply to dine out. Relax as the Cornish countryside slips by, while a threecourse meal, with tea or coffee and mints, is served at your table. Upcoming events include luncheons on 22nd May, 18th September, 23rd October; evenings

on 3rd and 25th June, 8th, 23rd July, and 5th, 19th and 26th August (adult: £39.50, child: £30). With vouchers available, why not treat the ones you love to this fantastic culinary journey? A fantastic gift!

Sit back aboard the ‘Steam & Cream’ train to enjoy a traditional Cornish cream tea, including two homemade scones, jam, cream and as much tea and coffee as you wish (adult: £18.50, child: £10). There are fun Murder Mystery Evenings too on Tuesdays (5th July to 13th September). See online for details.

THE BODMIN & WENFORD RAILWAY Bodmin General Station, Bodmin PL31 1AQ 01208 73555 www.bodminrailway.co.uk

INTRODUCING THE NEWLOOK TREBAH KITCHEN

THE LATEST WATERSIDE DRINKING HAUNT

This season the café at Trebah reopens as ‘Trebah Kitchen’ with a fresh new look that’s as bright and uplifting as the menu. Daniel Gvalda Executive Chef and Catering Manager heads up the enthusiastic team dedicated to local sourcing of quality products. “It’s an exciting daily challenge to come up with dishes that reflect the incredible seasonal ingredients that are available in Cornwall,” says Daniel. “We strive to create dishes that are both interesting and quick to table.”

Trebah Kitchen is a fast-paced environment catering for both locals and garden visitors. Situated within the impressive visitor centre with its own external terraced area overlooking tropical plants and palms, Trebah Kitchen can be accessed free of charge without entering the garden itself. Open daily from 10am serving impressive homemade cakes, lunches and afternoon tea, it’s the perfect place to relax after walking the stunning gardens.

The new-look café has been designed by Anna Hart, based just a couple of miles away, utilising as many Cornish elements as possible.

Cornish manufacturers MARK Product have provided all of the exterior furniture as well as many elements inside with local cabinetmakers employed to create the built-in elements. The space also boasts a bespoke handmade gargantuan chandelier created by local craftsman Tom Raffield.

TREBAH GARDEN Mawnan Smith, Near Falmouth TR11 5JZ 01326 252200 www.trebahgarden.co.uk/eat @TrebahKitchen

Sitting on the waterfront underneath Falmouth’s oldest hotel, The Greenbank, is The Working Boat, a traditional quayside pub where you can sink a few on Cornish time whilst admiring the views across Falmouth harbour. Open every day from 11am, moor up on the private pontoons and cruise in for a pint of your favourite. The pub is family-friendly and also welcomes four-legged friends.

Expect proper pub food and generous portions. The new summer menu features sharing plates to tuck into – from beer and gruyere croquettes with red onion jam, to calamari, chilli crab, and pulled barbeque pork with apple sauce and crackling.

Sunday roasts will be served from midday until 6pm, and classic mains served every day will include boat burgers, haddock and chips, baked nachos and mackerel on toast.

Award-winning Executive Chef Nick Hodges has pinched his granny Alice’s secret fish pie recipe for the new menu too. “Traditionally the first port of call for those on the working boats after a hard day out at sea, the pub is now open for everybody to enjoy”, says Nick. “It offers a cosy, casual dining experience with real ales and local ciders on tap including our own brew. I remember from my childhood – jumping off the quay then tucking into some hearty food. Now it’s my children, and I aim to bring back those good old-fashioned family values. We hope you can join us for a jar!”

THE WORKING BOAT 01326 312440 www.theworkingboat.co.uk

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MORE THAN JUST A CAFÉ AT RENAISSANCE With spectacular views across Penzance Harbour and St Michael’s Mount, Renaissance is the perfect place to enjoy a cup of Cornish coffee, fine wine or locally brewed Ale. All of the dishes on the menu are freshly prepared and cooked to order using the best local produce available. The menu has a wide variety of dishes including local fresh fish, homemade 100% steak burgers, stone-baked pizzas and several international dishes such as cod and chorizo chowder and patatas bravas. It has also been tailored to suit a gluten-free diet, so most dishes either can be or are already gluten-free.

Owners Matthew and Kelly are understandably proud of what they have accomplished since taking over four years ago, taking time to build the restaurant’s reputation for delicious food and a great atmosphere, and are excited about the future and direction it’s moving in. So, for a warm and inviting welcome, head over to Renaissance in Penzance and let the team give you a more than café experience.

RENAISSANCE Wharfside Shopping Centre, Market Jew Street, Penzance TR18 2GB 01736 366277 www.renaissancepenzance.co.uk

VISIT THE AWARD-WINNING RESTAURANT AT TREVALSA COURT Trevalsa Court in Mevagissey has long been recognised as the perfect place to stay when visiting the south coast. But the restaurant is fast building a reputation as a proper foodie destination too. Since winning its second AA Rosette award, thanks to the efforts of Head Chef Adam Cawood and his team, it has cemented its status as a top eatery. A second AA Rosette is awarded for consistently high standards, attention to detail and quality of ingredients – all things held dear by us at Cornwall Living!

And you don’t even need to be staying at the hotel to sample the great food and wonderful atmosphere. Now, with a delicious new set lunch menu, there’s even more reason to check it out. With starters such as fish cakes, rainbow chard and caper beurre noisette and mains including catch of the day, who could

resist? But it’s not just tasty fare with incredible water views; it’s also an affordable option too – enjoy two courses for £9.99 or three for £12.99.

And, who knows, after sampling a tasty lunch, you might just want to book yourself into a room so you can come back and enjoy it for a bit longer!

TREVALSA COURT School Hill, Mevagissey PL26 6TH 01726 842468 www.trevalsa-hotel.co.uk

FORAGED FOOD AT THE GLOBE IN FOWEY It’s all about foraging this month at The Globe in Fowey, explains owner Tony Goodman. “We love local suppliers and Cornish produce but we’ve taken it one step further.” Head Chef Glynn Wellington has been out on the shores and in the hedgerows and found fresh seaweed, gorse flowers and lots of wild garlic and these have found their way into dishes on the dinner menu. “The dried seaweed gives flavour to the seafood sauce for line caught pollack dish and the wild garlic goes in the gnocchi”, he says. “Gorse flowers adorn the white chocolate cheesecake. It’s proper cooking from the land and sea around us and it doesn’t get any better than that!”

THE GLOBE 19 Fore Street, Fowey PL23 1AH 01726 337076 www.theglobefowey.co.uk

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Tue-Sat 12:00- 14:30 17:30- Late Fri -Sat 17:30- Late Sun -Mon Closed

01872 22 22 37

www.gravy-boesti.co.uk info@gravy-boesti.co.uk 8 Edward Street, Truro, Cornwall, TR1 3AJ

er ties cat par ns We ivate ctio pr fun for and

Senara has a series of speciality food evenings and guest chef appearances throughout the year.

If you would like to be added to the mailing list and be the first to hear about these events please email: senara@truro-penwith.ac.uk We are open for lunch from 12pm to 2pm Tuesday to Friday and Friday evenings from 7pm (term time only).

Prices £6 for 2 courses, £8 for 3 courses at lunchtime.

Friday evening £11 for 2 courses, £14 for 3 courses.

Advanced booking is strongly recommended. tel: 01736 335215 twitter: @PenwithSenara Part of Part of Truro andTruro and Penwith Penwith College College

IN THE HEART OF PENZANCE SERVING A CHOICE OF FRESH FISH DAILY AND MEDITERRANEAN STYLE MEALS AND TAPAS

Senara has received the certificate of excellence for trip advisor again for consistently excellent Open Mon reviews and a 5 star rating. Senara is ranked 7 out of 130 restaurants in Penzance.

Sat from 9am. Breakfast, morning coffee, lunch and dinner

01736 366007

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§

30 Alverton Street, Penzance TR18 2QN

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continued

ANOTHER BLUE MOON OVER ROSEWARNE MANOR Three years ago this September, Rosewarne Manor played host to a ‘once in a blue moon’ charity dinner, organised and run by the Cornish Chefs Club, raising £23,000 in just one, hugely successful night. And this year they intend to do it again.

Sunday 3rd July will see a one-night restaurant in a marquee feed 110

people with a fantastic eight-course menu, each dish being prepared by a different head chef.

After a successful year in 2013, this year’s target is to raise £20,000 for Macmillan, Hospitality Action and Children’s Hospice South West.

The real challenge, however, is to run the event with zero cost, so that every penny goes to charity.

Tickets, which include champagne reception, an eight-course menu from award-winning chefs, an auction, raffle and entertainment, cost just £100 and are available at Rosewarne Manor. The auction, we’ve been tipped, will include some ‘once in a lifetime’ items!

Updates and more information about this event and the Cornish Chefs’ Club can be found on Facebook: ‘Cornish Chefs Club Epic Event 2’. We hope to see you there!

TREMENHEERE KITCHEN’S SISTER RESTAURANT, UNA KITCHEN, OPENS Set within the stunning, rural, five-star resort of Una St Ives, the new, beautifully designed venue provides the perfect relaxed dining space. The constantly evolving menus follow the rhythm of the seasons using the best quality, locally sourced and often their own produce.

Let the Una Kitchen team welcome you with a freshly ground coffee while you consider the breakfasts, vegetarian boards, seafood platters, daily changing specials and fabulous afternoon teas all on offer to be enjoyed within the calming, stylish interior or on the sun-soaked terrace.

Craft beer, local cider and locally produced sparkling wines are just some of the offerings on the eclectic bar menu which, in combination with the range of sweet and savory food on offer, make the venue perfect for any event.

Whether it’s a Christening, anniversary, product launch or a business seminar, your experience is sure to be unique with our generous facilities and professional team at hand. So stumble into Una Kitchen for a welcome break on your way along St Michael’s Way footpath and then, if you’re up to it, you could even continue to Tremenheere Kitchen, which also sits on this fabulous, ancient footpath.

UNA KITCHEN Una St Ives, Laity Lane, Carbis Bay, St Ives TR26 3HW 01736 792906 trenmenheerekitchen@gmail.com

ROSEWARNE MANOR Gwinear Road, Connor Downs, Hayle TR27 5JQ 01209 610414 www.rosewarnemanor.co.uk enquiries@rosewarnemanor.co.uk

BREAK OUT OF YOUR SHELL AT THE LEMON ARMS It’s always around this time of year that we, living on the coast, start smacking our lips at the sumptuous seafood dishes that will soon line the specials boards of our favourite eateries. Heading to Mylor Bridge and the reliable Lemon Arms is a winning choice, at any time of the year, but especially as spring breaks upon us and the warming weather begins to inspire our appetite for something a little more surf than turf. A short walk from the harbour, the seafood served at the Lemon Arms is fresh and a special mention must go to the spider crab which, delivered straight from the harbour, is now delicately prepared and delicious to the taste, served with crusty bread

and French fries, making it the perfect, light start to your spring.

THE LEMON ARMS Lemon Hill, Mylor Bridge TR11 5NA 01326 373666

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01209 721200 | www.heartlandscornwall.com Robinson’s Shaft, Dudnance Lane, Pool, Redruth, Cornwall TR15 3QY

Tucked away in a quiet corner of Falmouth and stocking a comprehensive range www.polurrianhotel.com of cheeses, meats and antipasti, plus tasty packaged treats from near and far, our Mullion, Cornwall family-owned deli is a real hidden gem for those who love good food and wine. info@polurrianhotel.com Open Monday - Saturday 08:30 - 17:00 & Sundays 10:30 - 16:00 01326 240421 or email

2 Bells Court, Falmouth, TR11 3AZ

01326 727007

£5.70 per person. tennis court - day membership from swimming pool, hot tub, gym and including an indoor and outdoor to our Leisure Club, with facilities The perfect seaside retreat £17.95.

Non-members are welcome 2 courses from £14.95, 3 courses from Relax and enjoy one of the most not treat yourself to Sunday Lunch spectacular living per rooms in England, views, from £7.50 person.

Or why with breathtaking views of Mounts Bay Vista Lounge, taking in the spectacular and the Atlantic Ocean beyond.

While Enjoy our amazing Cream Tea in the this stunning backdrop provides a feast for the eye, our wonderful food will delight even the most jaded of palates.

Polurrian Bay Hotel

Polurrian Bay Hotel

The perfect seaside retreat Relax and enjoy one of the most spectacular living rooms in England,with breathtaking views of Mounts Bay and the Atlantic Ocean beyond. While this stunning backdrop provides a feast for the eye, our wonderful food will delight even the most jaded of palates.

Enjoy our amazing Cream Tea in the Vista Lounge, taking in the spectacular views, from £7.50 per person.

Or why not treat yourself to Sunday Lunch - 2 courses from £16.95 per person, 3 courses from £19.95 per person, Children’s 2 courses at £10.95 per child. Non-members are welcome to our Leisure Club, with facilities including an indoor and outdoor swimming pool, hot tub, gym and tennis court - day membership from £5.70 per person.

delight even the most jaded of palates. ¤ Mullion, 01326 240421 or email info@polurrianhotel.com Cornwall www.polurrianhotel.com

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for the eye, our wonderful food will this stunning backdrop provides a feast Enjoy our amazing Cream Tea in the and the Atlantic Ocean beyond.

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t e m r u Go gossip

continued

PORTHLEVEN CHEF ONCE AGAIN IN THE LIMELIGHT After flying the flag for the South West on BBC Two’s Great British Menu 2015, Porthleven’s Jude Kereama has been invited back to compete again this year. The series will broadcast in a few months time, but in the meantime, why not visit Kota – which means shellfish in Maori – and sample his food for yourself?

Jude’s seafood with a spin comes as a result of an impressive professional background, having worked in an array of top eateries in London before moving to Cornwall. Since, along with his wife Jane, he has established a sterling reputation for Kota,

recognised by two AA rosettes, a Michelin Bib Gourmand and a place in the Top 50 Summer Restaurants in Britain. The couple will also provide fierce competition for anyone in the running for the titles Best Chef , Jude, and Best Restaurant, Kota Kai (Kota’s sister restaurant) in the upcoming What’s On Cornwall Awards 2016. Impressive!

KOTA Harbour Road, Porthleven, Helston TR13 9JA 01326 562407 www.kotarestaurant.co.uk

EXPERIENCE RELAXED, DESTINATION DINING AT THE CORNWALL HOTEL Set in 43 acres of wooded parkland in the St Austell bay area, The Cornwall has built a reputation as a destination eating place. From Sunday lunch to afternoon tea and brasserie-style dining, expect delicious, high quality food and beautiful presentation. Regional dishes include Fowey mussels, crab, locally-sourced steaks and Cornish bass.

The ambience here is relaxed, with a true family focus, including a children’s menu to tempt the appetites of small guests.

The spring sunshine is increasingly tempting guests to take lunch or afternoon tea al fresco on the Parkland Terrace. With its sweeping views over gardens and woodland, it’s an ideal place for pre-dinner drinks, a meeting place for locals or a place to unwind after an indulgent day in The Clearing Spa. Recent foodie innovations at The Cornwall include a pop-up pizzeria, which proved very popular with families at Easter and will return during the summer. The mouth-watering pizzas are made in a wood-fired oven. Parents can relax on the terrace with a glass of something chilled, while the children play petanque or croquet.

THE CORNWALL HOTEL & ESTATE Pentewan Road, Tregorrick, St Austell PL26 7AB 01726 808144 enquiries@thecornwall.com www.thecornwall.com

FOOD FESTIVAL FEAST IN PORTHLEVEN At time of print, the team here at Cornwall Living are eager to escape and witness the flags flying and tents tautening as Porthleven once again prepares to play host to the annual Food Festival.

This weekend is one we’ve always marked in our calendar, with an array of various culinary delights to look forward to.

Kicking off on Friday evening, there are several busk-stops, showcasing the best local acoustic talent as we wander around the quayside, exploring the eclactic mix of street food on offer that proudly demonstrates the Cornish culinary scene. On Saturday, we’re excited for a cook-off between TV chef Antony Worrall Thompson and local celebrity chef Jude Kereama in an event thats always popular to the inquisitive appetites of those who frequent the festival. Later, the famous Fisherman’s BBQ will be sizzling away, drawing us from across the quay from ‘12 ish’, offering sumptuous servings of tuna, sardines, prawns and, depending on the recent haul, mackerel. And we’re spoilt for choice when it comes to washing it all down. From a traditional ale tent or a bar with a view beneath the iconic Porthleven clocktower, to a literature tent where there’s culture on tap next to our tipple of choice, we have a selection of local ales, lagers, wines and cocktails, so whereever we find ourselves around the harbour, we can keep our pallette cleansed, ready for the next course of the foodfestival-feast. So if you missed it this year, make a note in your calendar for 2017 now – this is an event not to be missed!

PORTHLEVEN FOOD FESTIVAL www.porthlevenfoodfestival.com

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foodie

A taste of

GALICIA

We sample a delicious seafood plate inspired by the flavours of northern Spain.

T

he Ferryboat Inn’s Head Chef Robert Bunny shares one of his current favourite recipes including octopus. “I love this style of food at the moment after recently returning from Spain, where I couldn’t get enough octopus”, he explains.

“I do a similar dish using cuttlefish if I can’t get octopus. This is my take on Galician-style octopus, with the addition of beautifully sweet Helford cockles. It’s easy to prepare in advance and warm through last minute. You can serve it on one big plate and let everyone tuck in whilst you all enjoy the Cornish sunshine!”

THE FERRYBOAT INN The Helford Passage, Near Falmouth TR11 5LB 01326 250625 www.thewrightbrothers.co.uk/ferryboat-inn.html Find out more online: www.cornwall-living.co.uk

The Ferryboa

t Inn’s

O C TO P U S , N E W P OTHAE L FO R D CO C K L ES, PA P R IK A, P TO ES, S M O K E D EA S & O R EG ANO Serves 4 INGREDIEN TS METHO 1 medium siz and chilled, w e octopus, boiled Lay the D po

ith tentacles sl tatoes and oc topus on a tr making sure ay, they into 2mm sliciced Ad d a splash of are not overlapping. es w 32 cockles, stea at er an d cover with fo add to a war med, rinsed a m oven unti il, l t and set shells discardnedd aside with the foil left on tojustkeho ep warm.

Warm the ol 150ml extra oil gently w ith the virgin olive oi oregano, garlivice, pa prika, cockle l peas in a pa s and n, 1 tsp smoked paprika the garlic. being careful not to burn Arran 12 oregano le aves plate ingetothaerinew potatoes on each 3 cloves of ga ng rlic, very thin the octopus, , in the middle stack ly sliced sp garnish the dish with th iced cockle e 4 tbsp fresh p and potatoes oil all over the octopus eas .

16 new potato e garnished boiled until ju es peeled and par aSegorvod with slic of crus a few pea shoots, st cooked and ty da bara sliced and a tipplee of your choice bread into ½cm slic th . For Robert is w ould have es , of Trelawne

y!

to be a good

old pint

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LA BOUCHE CREOLE Summerleaze Crescent, BUDE 01288 352451 www.labouchecreole.co.uk

New Orleans native, Todd Varnedoe, has a flair for creating wonderfully flavoursome dishes, using fantastic local produce, that bring an authentic taste of The Big Easy to Bude

Lizard PeninsuLa Grass Fed BeeF suppliers of Beef with true Cornish Provenance

Our beef is home-raised and naturally grazed.

Buy the best beef straight from the farm, delivered to your door.

100% Grass Fed BeeF

good for the animals • good for the environment • good for you Beef boxes • BBQ Boxes • Stewing & Slow Cook Beef Boxes Traditional and bespoke cut steak, quality burgers & finest mince Red Ruby beef dry-aged on the bone for at least 28 days

MaiL order or LoCaL deLivery 01326 280 188 | 07815 737 560

www.grassfedbeef.co.uk Boscarnon Farm, near Coverack Tr12 6nu

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“I’ve not had a better Thai curry outside of Thailand; it packed a punch without compromising on flavour”

é ABOVE Sunset at Fistral Beach ê BELOW Kahuna taster plate

Making M

WAVES Looking for somewhere a little different to eat?

Try the pan Asian inspired Kahuna Restaurant in Newquay.

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aking the most of the lighter evenings, my partner, M, and I took the opportunity to enjoy our first proper road trip of the year to the north coast. With its beautiful beaches and vibrant nightlife, Newquay beckoned us and, as well as the waves, we wanted to try out an exciting new restaurant too. So, we hopped in the trusty camper and pootled up to Hendra Holiday Park. With all the facilities close to the van, and being under a mile’s taxi ride to the restaurant (so we could have a tipple or two), it proved the perfect place to stay for the night.

Having heard good things about the reopening of Kahuna Restaurant, run by a husband and wife team Ryan and Kelly Mather, we decided to check it out. Their pan Asian style stems from many years of travelling. Being a big fan of Asian food, and having travelled a little myself, Kahuna seemed an obvious choice.

As soon as we stepped inside, we were greeted by the attentive staff and shown to our cosy table. The restaurant interior feels warm and tranquil, with retro green-leef wallpaper adding to the relaxing vibe – a contrast to the hustle and bustle of the

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foodie

ì TOP Double Indonesian Mie Goreng ì MIDDLE Thai green curry with belly pork ì BOTTOM Banana fritters

Newquay. My eyes were instantly drawn to the clean lines and lighting, big wooden spheres above tables and strings of golden bulbs hanging like bunting from the ceiling.

Somehow it seemed slightly spa-like.

We ordered a couple of Cornish lagers, taking our time to peruse the tantalising menu... if only I could sample everything! To kick things off we shared a taster plate, brimming with tempura prawns with chilli mayonnaise, duck spring rolls with sticky Thai plum sauce and Thai chicken satay skewers with peanut sauce.

The tempura batter was beautifully crunchy, while the prawns were cooked to perfection.

The spring rolls were packed full of fragrant spices and crunchy veg. And the chicken satay sauce melted on my tongue! These were served with a refreshing, crunchy, aromatic, salad. It was the perfect amount to share for a starter. I could go on eating this starter all evening if I could!

For mains M ordered the double Indonesian Mie Goreng, a large bowl of stir-fried yellow noodles, with a generous amount of belly pork, prawns, spicy vegetables and an egg on top.

Judging from the empty plate it was a wise move, with M praising the delicious flavours.

I chose the Thai green curry with belly

pork and jasmine rice – just the right amount of spice for me. I can honestly say I’ve not had a better Thai curry outside of Thailand; it packed a punch without compromising on flavour. Ryan and Kelly must really know their stuff!

When it came to desert it had to be the salted caramel chocolate pot with cashew crumble for me, while M had the banana fritters with toasted sesame seeds and caramel sauce. Both were a rare treat and a perfect end to a very impressive meal.

After a few drinks in the town, it was back to the camper before hitting the surf the following day. Still reminiscing over the fine food, not even getting stuck in the mud could dampen our spirits (thanks to the Hendra team for pulling us out!).

Apparently Kahuna does takeaway too, and with another great restaurant to add to our list, bring on the next road trip!

Every issue, we dine undercover at a different restaurant, tasting the menu and putting the team through their paces in search of the finest eateries, freshest produce and best service. It’s a tough job but someone has to do it! Look out for our ‘Tried & Tasted’ seal of approval.

KAHUNA RESTAURANT Station Approach, Newquay TR7 2NG 01637 850440 info@kahunarestaurant.co.uk www.kahunarestaurant.co.uk Find out more online: www.cornwall-living.co.uk

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Got to visit...

FISTRAL BEACH

Rated as one of the best surfing breaks in Europe, Fistral is Newquay’s iconic beach and is perfect for surfers and families alike. Boasting nearly half a mile of golden sand the beach is backed by a row of boutiques, restaurants and cafes. So, when you’ve worked up an appetite in the waves or need a cool drink after relaxing in the sunshine, you need only venture a few steps to the back of the beach to enjoy all that Fistral has to offer. The beach is also a great destination when the sun starts to sink low on the horizon – where better to watch a Cornish sunset, to a soundtrack of cool vibes, than overlooking the water at one of Fistral’s fine eateries.

FISTRAL BEACH BAR

01637 872085 www.thefishhouse-fistral.com

01637 879444 www.fistralbeachbar.co.uk

THE STABLE

RICK STEIN FISTRAL

01637 878 311 www.stablepizza.com

01637 303103 www.rickstein.com/ eat-with-us/fistral/

Image courtesy of: © rickstein.com

THE FISH HOUSE FISTRAL

Fistral Beach, Headland Road, Newquay TR7 1HY Find out more online: www.cornwall-living.co.uk

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Fistral Beach Bar

The Fish House

The Stable

Rick Stein F istral CORNWALL LIVING | FOODIE 57

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foodie

Culinary

KERNOW Truro’s Lemon Quay plays host to fine food and perfect produce at the first ‘A Bite of Cornwall Food & Drink’ festival.

Opening times

Friday 13th: 10am to 5.30pm (street food open until 8.30pm) Saturday 14th: 10am to 5.30pm

T

his May, on Friday 13th and Saturday 14th May 2016, Lemon Quay in Truro will be filled with bustling stalls and the enticing aromas of fresh streetfood with the arrival of the very first A Bite Of Cornwall Food & Drink festival, sponsored

by Padstow Brewing Company and supported by Cornwall Living.

The festival will host almost 50 of Cornwall’s best food and drink producers along with one or two out-of-county guests.

Head down to savour food and flavours galore, with about 40 market stalls selling cheeses, preserves, chocolate, ale, cider, gin, spices, sauces and more along with up to ten street food vendors serving both hot and cold food including gourmet burgers, Indian, middle eastern, and vegetarian dishes. This will be complemented by the town’s Saturday Farmers’ Market, making the whole quay a food and drink bonanza!

Streetfood will be served until 8.30pm on

í BELOW Come along and sample fresh local food cooked on the spot

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Friday night, so it’s a great chance to finish the week and grab something to take away!

Make the most of your visit to Truro with this opportunity for foodies to sample and take home some of the best food and drink the county has to offer. Event organiser Andrew Weaver says: “We really enjoy championing local food producers. I love the quality of our produce and visitors seem to share the same passion.

We’ve hosted quite a few food and drink events and they are proving popular.

We really appreciate the public support! We’re hosting ABOC Artisan Café and Market at the Cornwall Home & Lifestyle Show at the end of April so it’s going to be a busy month of food and drink. We’re really looking forward to it.”

Caron Archer of Padstow Brewing Co

“We really enjoy championing local food producers. I love the quality of our produce and visitors seem to share the same passion”

adds: “We have worked with ABOC at Fowey Christmas Market and the Cornwall Business Show. It was a no-brainer to sponsor what I’m sure will be a fantastic event for the ever-growing Cornish food and drink scene which we are proud to be part of. We will be selling and offering samples of our finest ales and craft cider, and we look forward to meeting people who enjoy a quality local brew and want to try our great range.”

Andrew Forster of Cornwall Living says: “We’re proud to be part of this event. The team are looking forward to coming along and taking home some great local food and perhaps a bottle or two!”

A BITE OF CORNWALL FOOD & DRINK FESTIVAL Lemon Quay, Truro www.facebook.com/abiteofcornwall Find out more online: www.cornwall-living.co.uk

Exhibitor list

(Correct at time of print) Bad Boy Chilli Mash Big Pan Parties Gourmet Burgers Brownie Baker Brownie Maid Buttermilk Cheery Tree Preserves Choccy Churro Chorley’s Sauces Cornish Country Meats Cornish Gouda Cornish Tea Company Deli Farm Charcuterie Expresso Cornwall Get Fruity Foods Grumpies of Cornwall Hedgerow Deli Helford Creek Kennel Vale Cheese Knightor Winery Lafafa Middle Eastern Food Med Foods Nature Kitchen Spice Merchant Padstow Brewing Company Patnicks Preserves Pyman Pates Riverford Organics Home Delivery The Salvador Thali Café Sargies Cornish Kitchen South Western Distillery St Ives Cider Swannacott Mannor Meats Tamlyns Sausages Trenance Chocolate Treveador Farm Dairy Warrens Bakery The Wonky Kitchen Worthy Cheddar

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foodie

A HINTof SPICE

A delicious dish from Keith Brooksbank at The Penventon Hotel.

D

ining at The Penventon in Redruth, a luxurious Georgian former mansion, is always an opulent experience in a truly grand setting. Serving the finest local produce for over 40 years, the hotel has built a well-earned reputation for its culinary delights. The grill-style menu in the newly renovated, steam punk inspired restaurant is well worth visiting for alone. We catch up with Head Chef Keith Brooksbank who shares a tasty prawn and squid dish, utilising our beautiful Cornish produce.

THE PENVENTON PARK HOTEL West End, Redruth TR15 1TE 01209 203000 www.penventon.co.uk Find out more online: www.cornwall-living.co.uk

K Brooksebitahnk’s

P R AW N C A L D IN Serves 4 E INGREDIEN TS METHOD 2 medium C ornish sq

uid To prepare th 550g headless tamarind w ater, place raw prawns pulp in bowl weith warm water 2 tbsp coconu your fingers . Using work pa t vineg white wine vi ar or until broken down anstdealinto the water negar been released l seeds have . Now 1 tsp turmeric powder syrupy mixture througsthrain the slightly a fine sieve 1 tsp black pe to a bowl an d discard th pper corns minat e fibrous er ia l le ft in the sieve 1 tbsp corian . der seeds To prepar e the raw pr awns, twist th 1 tsp cumin se away from bo e head ed dy and discar s 2 tbsp white d the head. poppy seeds or Peel the prawns, le aving the la segm st tail ground almon ds vinegaenr t in place and then mix with the and half a ts 4 tbsp ground nut oil 5 minutes or so p of salt. Leave for to enhance 1 onion, thin ly sliced Meanwhile, put the turmer the flavour.

3 garlic cloves ic powder, pepperco , cu t in to slivers seeds andrnws, coriander seeds, cumin 2½cm fresh gi hite poppy se nger root, fin eds (if using) ely chopped a spice grinder and into grind to fine 400ml cocon powder.

He at the oil in a m ut milk edium-sized onion, rlic pan. Add 4 tbsp tamarin and ginger an d water 5 minutga d fry gently es. Stir in gr for 150ml water 2 minutes. Add th ound spices and fry for 5 mild green e gr ou nd alm ds fin (or if seeded then cuger chillies, halved and tayomu prefer use poppy seeds), coon conut milk, arind water, t into long th w ater, ¾ of th in shreds and half a e sliced chillie tsp of lt. Br 2 tbsp choppe s ing to simm d coriander for 5 minutes. Adsa er and cook d the prawns 3-4 minut and sim er for Salt in the restesof, no more or they will overcomok For the tam sliced chillie . Stir s and coriand arind water serve with stea er and med basmati 4 tbsp tamarin rice. d pulp Alternative fish – you can use an praw 150ml of war m water goujonns for this dish and it also wyortykspe of raw s of fish well with like brill or Jo hn

Dory.

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Bay

WINDOW

Alongside the launch of its new spring menu, The Godolphin Arms in Marazion introduces new Head Chef, Nick Eyre.

I

ê BELOW Every seat in the restaurant has stunning views of St Michael's Mount î RIGHT Head Chef, Nick Eyre

t’s no wonder that The Godolphin Arms is one of AOL Travel’s ‘Top 15 restaurants with amazing views’. Sitting on the water’s edge of Mounts Bay and drinking in the serene seascape around the iconic St Michael’s Mount, you’ll enjoy one of the most magnificent views in the country, if not the world.

Sure enough, you’ll be hard pushed to find a more idyllic spot. So why not complete a stroll on Marazion’s golden beach, or a trek to the island and back at low tide, with a visit to this chic but relaxed waterside eatery?

And with the arrival of new Head Chef, Nick Eyre, and his tempting spring menu, there’s even more reason to try it out.

Growing up in his parent’s pub in Great Holland, Essex, Nick developed a keen passion for food and drink early on, seizing any opportunity to lend a helping hand.

From here, he trained as a chef before heading for the bright lights of London. Now, he wields an impressive CV, having worked in the corporate catering arena, including a stint as Head Chef at HSBC’s headquarters in Canary Wharf – at the time the largest corporate catering facility in Europe.

Having built an impressive reputation for fine food, Nick went back to his roots in Essex, working at the Alma Inn and Dining Rooms, which soon became one of Trip Advisor’s top 20 places to eat in Essex. Having fallen in love with Cornwall, especially the St Ives Bay area, Nick and his young family enjoyed regular visits to the county until, by good fortune, the dream position came up at The Godolphin Arms. The rest, as they say, is history!

Nick relishes the prospect of working with local suppliers, fishermen and farmers to develop a seasonal menu reflective of local produce. Seasonal dishes we can expect include a delicious new take on the crab sandwich – dressed Cornish crab fresh from Newlyn, served in the shell, with fresh brown bread and Cornish butter and a side of baby leaves.

THE GODOLPHIN ARMS West End, Marazion TR17 0EN 01736 710507 enquiries@godolphinarms.co.uk www.godolphinarms.co.uk Find out more online: www.cornwall-living.co.uk

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