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I S S U E 2 | S U M M E R 2016

SAMPHIRE IN THE CITY Discover London connections

THE STORY OF LUSTY GLAZE THE PASTY BUSINESS Meet Tracey Griffiths

Cornwall’s favourite export


start ups A S PA R K F O R

HERE’S HOW TRURO AND PENWITH COLLEGE CAN HELP YOUR NEW BUSINESS GROW

T

he entrepreneurial spirit in Cornwall is strong. With 22,000 VAT registered businesses and at least as many below the threshold, the region is bustling. Small to medium sized enterprises are integral to economic growth in England, a fact recognised by the European Union. Truro and Penwith College are pleased to announce that it has secured c£1,000,000 of European Regional Development funding to deliver its start up business programme, Spark. Spark is a five step programme which gives aspiring business owners the tools, insight and knowledge to start and grow their business in Cornwall. The unique programmes offer a mixture of interactive workshops, inspirational speakers and a package of support and training worth in excess of £2,000. It also provides dedicated business mentoring, a test trade period in an environment suited to the upcoming business and a £500 grant. Utilising expertise from Cornwall Chamber of Commerce, Plymouth University and the Cornwall Innovation Centres, those ‘Without the opportunity I honestly believe that I would not be as far forward with the launch of Shufflebum as I am now.’ Tara Stevens, founder and owner of Shufflebum children’s clothes

on the programme will develop a greater understanding of doing business in Cornwall. Plus businesses will receive support for up to 12 months after completing the programme. So if you have a spark of an idea or are looking to kick-start your new business, join us to develop your idea and start your journey to self employment. Book your place on one of our Spark Business Start Up information sessions: 17th August, 10am-12pm, Truro College 6th September, 10am-12pm, Pool Innovation Centre. Find out more here: www.truro-penwith.ac.uk/spark-start-up or contact us on t: 01872 308237 e: spark@truro-penwith.ac.uk.


welcome...

...to the summer 2016 issue of The Samphire Club magazine. Since our inaugural issue we’ve seen the fabulous launch event at Cornwall Food Box, on an unseasonably warm April evening where members and guests enjoyed an Argentinian barbecue, bubbly and some incredible raffle prizes. We have some photographs to share with you from the evening, along with more photos of the array of events held since: drinks at The Greenback Hotel in Falmouth, a curry night at The Cornwall Food Box and of course, the first ever Samphire Club event in London. You can find out more about that event and the fabulous venues such as Northbank in St Paul’s which have strong connections with the South West in our article about Samphire In The City. Many of you may be reading this at the Samphire Summer Party on the beautiful Lusty Glaze beach. This hidden gem in Newquay has been transformed by one of our most inspiring members, Tracey Griffiths, and you can read the story of Lusty Glaze on page 18. Elsewhere we’re discovering an array of artisan gin producers and talking to some big hitters in Cornwall’s most famous export business — pasties. There’s also a guide to the best networking venues in Truro by the wonderful author of Secret Truro, Amanda Williams. And of course, there are some words of wisdom from the man himself, Samphire Club founder John Harvey, who shares some insights into networking. There’s much, much more, but feel free to enjoy at your leisure. Wishing you all a wonderful summer.

Viki Wilson

Editor The Samphire Club magazine

COVER IMAGE: LUSTY GLAZE BY SARAH LAUREN PHOTOGRAPHY

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13

18

24

contents work 4

Business news

13

samphire in The CiTy: Our favourite London venues

15

samphire iCons: Tracey Griffiths shares the story of Lusty Glaze

18

neTworking wisdom from John harvey

20

The drive To suCCeed: the art of logistics

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meeT The parTners: Insights and wisdom from some of The Samphire Club partner members Cornwall Innovation Mining Searches UK Harland Accountants Ward Williams Associates Stephens Scown

33

going CoasTal: Lizzi Larbalestier on her waterside coaching techniques

26

33

2 The samphire Club


34 eat 34

NibbleS: Tempting updates for foodies

37

the great corNiSh paSty buSiNeSS

41

meet the partNerS: Insights and wisdom from some of The Samphire

37

Club partner members Rick Stein Total Produce The Greenbank Hotel 44

let’S get together: John Harvey meets Morveth Ward of Business Cornwall at Ben’s Cornish Kitchen in Marazion

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a Sweet for all SeaSoNS: Emily Scott of the St Tudy Inn reveals her raspberry Bakewell tart recipe

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the great giN revival: celebrating South West distilleries

52

meet the partNer: St Austell Brewery

44

connect 54

NewS from our charitieS

55

the NatioNal lobSter hatchery

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eveNtS: Photos from The Samphire Social Diary

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55


have you

heard? BUSINESS ROUND-UP BY ADAM CARPENTER AND SUE BRADBURY

CHIC IN THE COURTYARD

Alverton Director Simon Williams said: “The project really has been a labour of love - we’ve saved a very sad historical building and brought it into the 21st century, offering the luxury and comfort our guests expect, whilst retaining its individuality. We’re delighted with the results and the feedback we’re getting from guests.” *The Alverton has also picked up two prestigious wedding awards this year - not only were they voted best venue in Cornwall in the South West Wedding Awards, they also picked up Best City Venue in the UK Wedding Awards, seeing off the likes of The Gherkin in London and Queens Hotel in Cheltenham.

The Alverton Hotel in Truro has completed the restoration of its new courtyard complex with the opening of 15 additional luxury bedrooms and suites. Boasting roll-top baths, original features such as arched doorways, original flooring, exposed brickwork and bespoke soft-furnishings, the rooms are the brainchild of Dynargh Design, a Cornish and London-based agency. In total The Alverton - a former Grade II listed convent now has 50 bedrooms, making it the largest hotel in Truro and the only one with a four-star rating.

www.thealverton.co.uk

4 The Samphire Club


SAMPHIRE CLUB HELPS WILD WEST HEROES After becoming a sister agency to Wild Card communications in London, South West-based Wild West is celebrating the acquisition of a number of prominent clients. One of these - the Greenbank Hotel - happened following an introduction by John Harvey, founder of the Samphire Club. Also included on the roster now are Pesto Pioneers’ Sacla, The Cheese Shed in Bovey Tracey and Forthglade - Natural Pet Food from Devon. Forthglade, which has been making pet food for over 40 years, was looking for a creative communications agency with strong expertise and experience in national media. Exciting and topical, Wild West’s campaign is under wraps until the end of August. Patrick Horton, Commercial Director at Forthglade said: “We

were impressed by how Wild West were able to summarise our pet food expertise and our passion in such an effective way.” Wild West has also been recruited to undertake public relations for Falmouth University, having worked with them for the previous campaign period. This campaign will communicate that the university Cornwall’s only university - is a higher education hub for the whole of the county, and highlight the exciting array of creative courses on offer to students. Robert Hillier, Head of Communications at Falmouth University, said: “We were impressed by Wild West’s thorough understanding of our brief and look forward to working with the team once again.” www.wildwestcomms.co.uk

J AC K T O G I V E SOMETHING BACK A rising star of rugby in the South West has helped launch a new visitor attraction at St Austell Brewery. Exeter Chiefs and England Rugby Union player Jack Nowell officially opened a new interactive Brewing Experience in the Visitor Centre. He was also announced as the company’s ambassador for its Charitable Trust, which has raised over £600,000 for local charities and individuals in need since its inception in 2003. Jack said: “A lot of people down here have done a huge amount for me, both as a person and a player. What I want to do now is give something back. “The Brewery’s

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Charitable Trust does a huge amount to support many local charities and I’m looking forward to working with them over the next few years. It is a true Cornish family company and one that is very much a part of the community down here.” The Brewing Experience has been designed to allow more people to visit the Brewery and explore its products and history without having to book in advance and to avoid the disappointment of being turned away at the door. Brewery CEO James Staughton said: “This amazing project was only approved just before Christmas so it is a tribute to the hard work of everyone involved that it came in on time and, well, almost to budget. The icing on the cake is obviously having Jack on board, especially after such a successful season both at home and overseas. We’re looking forward to doing lots of exciting projects with him over the next three years.” www.staustellbreweryvisitorcentre.co.uk


H O T E L’ S H E R I TAG E IN GOOD HANDS St Aubyn Estates have acquired the Mount Haven Hotel in Marazion. The hotel has 18 bedrooms, most enjoying sumptuous views of St Michael’s Mount, as well as a wellregarded restaurant. James St Levan, Chairman of St Aubyn Estates, said: “We are delighted to welcome the Mount Haven Hotel into our family of businesses, especially the people who work there and help provide its special mellow ambience. The previous owners did a wonderful job to create such an oasis of calm at the Mount Haven, and we fully intend to respect that heritage.” The group also owns and operates the Godolphin Arms in Marazion, which underwent a major refurbishment two and a half years ago. *St Michael’s Mount also has a new visitors’ centre in the Old Barge House on the harbour front - a project jointly commissioned by St Aubyn Estates and the National Trust and entrusted to London-based designer Katherine Skellon. One of the key requirements was to give disabled visitors, who might be unable to reach the rugged upper limits of the Mount, a meaningful experience of its geography and history. A model of the island and a specially-produced film charting its history through time offer an in-depth perspective of life on the island, while the ash timber-framed displays draw aesthetically on the building’s past life as a boat store. www.staubynestates.com

C H I C K E N S I N VA D E LAUNCH NIGHT A textile artist has recently had her work exhibited as part of a launch night of a 19th century Cornish pub. Jane Gray’s display formed part of an event held at The Cornish Arms in Hayle which is now under the tenure of Claire and Huw Williams. The artwork - all made from recycled materials - was inspired by Jane’s passion for rescuing hens. She is one of a growing number of people choosing to save the animals by adopting them, allowing them to live in a happy and free range environment. Jane says: “My up-cycled art not only raises awareness for climate change issues but also in a humorous and colourful way it promotes chickens as colourful characters worthy of our love and respect.”

Over 200 people attended the opening party at the pub and, as well as a series of folk music events, there is a ticketed Head Chef’s tasting menu and wine tasting evening planned for the autumn. www.cornisharmshayle.co.uk www.janegrayartist.co.uk

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ADVERTISING FEATURE

THE HOME OF

J

DISCOVER THE POWER OF DISCRETION FROM ONE OF CORNWALL’S FINEST ESTATE AGENTS

ackie Stanley has been involved in the Cornish property market for over 30 years, setting up independently 22 years ago. She boasts a wealth of experience in selling property in and around Cornwall, specialising particularly in ‘one off’ style properties. Jackie and her team offer a completely personable and tailored experience, appreciating that buying and selling your home can be one of the most emotional journeys you undertake. Priding themselves on honesty and integrity, their main focus is to guarantee clients achieve the most positive and successful completion. Jackie says: “We understand that a property only gets one opportunity to be ‘new to the market’ and therefore it is paramount that it gets to the correct audience immediately.

That is why we like to customise our marketing to suit each individual property and client, offering a more ‘bespoke’ approach and not just standardising our sales package. “Rather than presuming a new instruction should just be published immediately, we often practice ‘discreet marketing’ to target our established portfolio of prospective purchasers. We have an understanding and know exactly what our purchasers are looking for which allows us to pinpoint and match properties directly to them, rather than just bombarding them with particulars that match a generic form. “With a team that all live locally, we are able to provide a cultivated insight into specific areas and upcoming ‘hotspots’ - meaning there is a multitude of opportunities awaiting!”

R E D COV E, MAWGAN PORTH. WAKE UP AND THINK YOU ARE IN PARADISE! Red Cove provides a real gasp of delight as you step on to the grounds and see the absolutely amazing and quite spectacular views out to sea, across the beach and along the cliff tops. The wide vista extends to Pentire Point in the distance offering a view which will take your breath away as you stand on the edge of the ocean. It occupies arguably one of the most desirable locations in Mawgan Porth. Currently comprising versatile accommodation which is used as a main house and annexe, the property could be adjusted to suit a variety of requirements. At present the main living area provides six bedrooms with three bedrooms in the annexe, giving an excellent footprint and significant potential for redevelopment and improvement. Red Cove offers a ‘once in a lifetime’ opportunity to acquire one of the finest sites in Mawgan Porth with front line coastal uninterrupted views that can never be spoilt and which are a rarity to find. The advantage to potential purchasers is the tranquility and privacy Red Cove affords as there is nothing beyond it but fields and countryside and nothing in front but sea and sand. As you look out every day at the ever-changing coastal scenes and experience the beauty and natural ruggedness of this north Cornish coastline I think you would agree there will be very little to match the overwhelming atmosphere this location gives you. Being brought to the market for the first time in 50 years, this property certainly is a real ‘find’. There is direct access from the lower level onto the footpath leading to the beach. You could be sitting down making sandcastles within a few minutes!

J AC K I E’S P E R S O N A L P RO P E RT Y C H E C K L I S T Five things that Jackie would look for if buying a house: 

High ceilings

Abundance of light

Good sanitary ware

Outside space

Unusual features!

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wildlife

K I N G D O M A N D S PA R R O W FLIES HIGH A growing Cornish branding and design agency have expanded their staff roster to help look after more projects. Kingdom and Sparrow of Falmouth have brought in illustration graduate Brigid Johnson and type design expert Aaron Chiffers to add to their growing design team. The team specialise in food, drink and lifestyle

branding and recent clients have included the Electric Bear Brewing Company, Made For Life by Spiezia Organics and Cornish Sea Salt. The agency have also revamped their offices to fit their expansion and are welcoming visitors from the Samphire Club. So drop in for a coffee - or Friday gin. www.kingdomandsparrow.co.uk

S I S T E R S D I S P L AY VA-VA-VOOM A multi award-winning company delivering Cornish produce across the county and beyond has succeeded in its crowdfunding campaign. The Cornish Food Box Company, run by sisters Tor Amran and Lucy Jones, raised £29,000 in pledges - 45% more than its original £20,000 target - as well as being shortlisted in the Virgin Business Voom 2016 competition. The money will be used for a production kitchen to make a range of foods using local produce, as well as installing more chilled food counters in the company’s shop in Truro

so they can stock more ‘ready to go’ products. They also plan to invest in extending their home delivery service to cover more places on more days of the week, thus making it even more convenient to use. Sign up to the newsletter on the website to keep informed of seasonal products - and visit the shop on Walsingham Place in Truro, which recently played host to both the launch party and curry evening of The Samphire Club. www.cornishfoodboxcompany.co.uk

8 The Samphire Club


IN BRIEF...

GREENBANK HOTEL

WA R D W I L L I A M S WIN Ward Williams Associates recently won an award at the Royal Institute of Chartered Surveyors South West awards. The firm were recognised in the infrastructure category for their work on Pendennis Shipyard. Pictured from left are awards judge Tim Smart, Andrew Snapes of Ward Williams Associates, Mike Carr of Pendennis Shipyard and awards host Martin Roberts, from TV’s Homes Under The Hammer. For more details about the project, see page 26.

One of the most picturesque places to enjoy a pint in Falmouth just got that little bit bigger as the Working Boat pub - part of the Greenbank Hotel - opened up its new area. Christened the Gunwales, the additional space comes hot on the heels of the inn’s 2015 refurbishment. For more about staying at the Greenbank, see page 43.

K E E P I T I N THE FAMILY A Cornwall-based butchers has rebranded to avoid confusion with other family members who also have successful businesses in the food industry. Kittows Butchers is now James Kittow. The company supplies meat and fine foods to restaurants, retailers and consumers across the UK. It also offers a bespoke butchery service for other farmers and smallholders. Owner James Kittow explained: “There’s Kittows of Fowey, owned and operated by

my father, the Holmbush branch of the family. I’m at Kilhallon, so I felt the need, for all of us, to help our customers better understand who’s who.” James Kittow has a 130-year heritage and a reputation for outstanding butchery, traditional service, and award-winning sausages and hog puddings. www.kittowsbutchers.co.uk

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www.cornwalltoday.co.uk

| 108


Samphire in the

City

AS MORE AND MORE SOUTH WEST BUSINESSES REACH OUT TO THE UK’S BIGGEST MARKET, MEMBERS OF THE SAMPHIRE TRIBE ARE THRIVING WHEN IT COMES TO BUILDING NEW CONNECTIONS IN LONDON Words by Viki Wilson

10 The Samphire Club


O

n a bright June afternoon this summer, the Samphire Club staged its first event in London. Club members from the South West and the Cornish community in London gathered on the riverside terrace of Northbank restaurant near St Paul’s to enjoy an afternoon of canapés, prosecco and cool, crisp beer courtesy of Padstow Brewing. It was quite literally, a taste of the West in the very heart of the city, which ended with some enthusiastic renditions of Cornish anthems. As any South West expat in the city knows, there has always been a very natural connection between those with shared roots who live and work in the city. In recent years, the Cornish community in particular has been evolving with the success of the Cornish Wreckers, a group of Cornish expats who have expanded their annual Kernow in the City event to regular Wrecker’s Wednesdays in Covent Garden. In addition the London Cornish Gig Club was formed in January this year with the aim of bringing the traditional and fast-growing Cornish sport of sea-going gig rowing to the Thames. The Samphire Club city events now offer members of the Samphire Club ‘tribe’ the opportunity to harness these South West connections in relaxed events which can really help businesses to build on links between the two regions.

“London’s Cornish community have met regularly in recent years thanks to Kernow in the City and Wrecker’s Wednesdays, but it was fantastic to mix a little business networking with pleasure when the Samphire Club came to town,” says Mark Elton of Cowan Eco Design, a Samphire Club member who also helps to organise Wrecker’s Wednesdays. “With great, great Cornish food and drink hosted at an iconic setting on the Thames it was great to talk about opportunities and swap stories between those of us based permanently in London, and visitors up from Kernow and of course others who regularly bridge between the two places. I even met with a school friend not seen for around thirty years! With a Cornish ‘shout ‘ in the bar to end the evening, the first event in the capital was an undoubted success and we look forward to John and the Samphire crew returning in the future.” For many South West businesses, of course, visits to London are increasingly common. And more and more London pubs, clubs and restaurants are establishing themselves as hubs for the South West Community in the city. Northbank, with its views over iconic London landmarks such as Tate Modern and The Shard, was created and opened by Christian Butler (ex-Adam Street and Baltic)

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SAMPHIRE IN THE CITY in September 2007. Its USP is that it offers a modern British menu with a Cornish influence showcasing exceptional ingredients sourced from Christian’s hometown of Falmouth and surrounding areas of Cornwall. Other venues include pubs such as The Newman Arms in Fitzrovia, which is associated with The Cornwall Project, pioneered by Matt Chatfield who has spent the last five years working closely with Cornish producers to showcase some of the finest fish, meat and veg that Cornwall has to offer in the capital. East End pubs, The Three Crowns in Stoke Newington and The Adam & Even in Homerton, are also part of The Cornwall Project. The Sun Taven in Covent Garden is home to the regular Wrecker’s Wednesdays events, a gathering of all things Cornish. For the increasing number of South West businesses who often find themselves in the city, it means there are more opportunities than ever to discover and share new connections — opportunities which are abundant at Samphire events in London. “In these days where your website is your virtual shop window, your physical location doesn’t restrict where you are expected to work and I quite often find myself on shoots ‘up country’,” says photographer Simon Burt. “I make a couple of work related trips to London each year so I was happy to sign up when The Samphire Club organised a networking event at The Northbank Restaurant, conveniently bringing lots of contacts from the Cornish expat community together in one place. It was surprising how many connections already existed but just weren’t realised. A great night was had by all and I will certainly be going to the next event!”

“Nos splann o gans ‘Morfenogel y’n Sita’ ryb an dowr. Grewgh dehweles yn skon pubonan!” “A splendid night next to the river with ‘Samphire in the City’. Do come back soon, everyone!” Mark Elton - Cowan Eco Design

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SAMPHIRE ICONS

The Story of

IT’S BEEN MORE THAN 20 YEARS SINCE TRACEY GRIFFITHS FIRST SET EYES ON A DELAPIDATED SET OF HUTS ON A COLD, BLEAK, LUSTY GLAZE BEACH. THE STORY OF HOW SHE CAME TO TRANSFORM NEWQUAY’S HIDDEN GEM IS BOTH DRAMATIC AND INSPIRING Words by Viki Wilson Photography by Simon Burt

I

t’s late afternoon on Lusty Glaze Beach, on June 28, the day of this summer’s Guy Garvey gig. On the cliffs above the beach, the first of 2,000 ticket holders are beginning to filter through. A few hours earlier, the stage had been set and everything was ready for the performance, but at this point, there is utter devastation. An unexpected early summer gale has caused havoc and now Tracey Griffiths, owner of Lusty Glaze, is looking at the mess. Marquee frames are twisted and mangled, tables are overturned and food and drink is scattered around the beach. “For a few moments all I could think was ‘How on earth are we going to get this show back on the road, with two hours to spare?’” recalls Tracey. “It was utter chaos, but we weren’t prepared to give up. “Just two hours earlier we were sitting on the beach, all set up for a wonderful evening, joking that we were so organized we even had time to open a beer. Only my husband Jeremy was looking anxious. As a salty sea dog, surfer, ex RNLI lifeboatman and member of HM Coastguard, he’s attuned to changes in the weather and he was concerned that a storm was on its way. Sure enough, it arrived, quickly and very dramatically. Before we knew it, the temporary beach shelters were ripped apart and the main food and beer outlets blown down, frames twisted and

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Samphire iconS mangled. Of course, the drinks, chairs and tables were strewn across the beach. Whilst we were running after marquees like children after kites, Guy Garvey was trying hard to concentrate on his sound check, glass of red wine in hand, cheering us on!” As anyone who attended the event will know, Tracey and her team of about 35 staff rolled up their sleeves and worked frantically, rearranging the stages and canopies which were still intact, replacing food and drink and setting the stage for what was one of the most beautiful and lauded summer gigs this year. The doors opened just 20 minutes later than scheduled to a resounding cheer from the public, who had witnessed the entire spectacle from the top of the cliff. “You would never have known, sitting there that evening, with the wonderful atmosphere, amazing music and soft warm breeze of the utter madness that had been going on earlier in the day,” laughs Tracey. “I am very fortunate that I have such a great team. Everyone put their hearts and souls into getting the event back on track.” In many ways, the Guy Garvey gig is a metaphor for the entire story of how Tracey has transformed Lusty Glaze since she and husband Jeremy, a paramedic with Cornwall Air Ambulance, bought it in 1999. It’s a beautiful story, of determination against the odds and life affirming community spirit saving the day. And, it is a tale that begins with a good old-fashioned romance. “I became involved in Lusty Glaze because Jeremy had fallen in love with it, and I fell in love with him,” Tracey says simply. “I was working for a funding organisation, The Leader Project, at the time. Jeremy had set up a lifeguard training business at Watergate Bay but, due to a changing customer base, he needed a more sheltered environment to carry out his training and he came to us for advice. He had found Lusty Glaze and set his heart on building his business there. I began to help

“I hear the waves and breathe in that salt air, I can feel my whole spirit lift. Every day, it makes my heart flip over”

16 The Samphire club


Samphire iconS him write a business plan that would secure funding. “Over the next few weeks as we built the plan, we fell in love. And of course, given the romance of the situation, all I heard from Jeremy about Lusty Glaze was how special it was, how there was a beautiful cove, with untapped potential tucked away in Newquay. Whilst we were writing the plan, I refused to go and look at the beach as I wanted to be completely objective about the proposal. To cut a long story short, when everything was all in place, I finally went down with Jeremy to see it. “I’ll never forget that first visit. It was a cold March day and I remember seeing these ramshackle huts and even the sand was mouldy. The beach hadn’t really seen any love since the 1970s. I was experiencing partly horror, but I also had faith that we would make something of the place.” It is a testament not only to Tracey’s business acumen, but also to the goodwill of the local community that she has earned over the last 17 years that Lusty Glaze has grown and survived as the successful business that it is today. The following years saw Tracey team up with surf brand Fat Face to ensure Lusty Glaze was a part of the rapidly growing surf scene in Newquay, a scene which ensured the town became increasingly popular as a resort both nationally and internationally. Having built the company up, the couple decided to take time out and lease the business. But they soon found themselves forced to step in to stop the business failing completely. “Let’s just say that decision did not work out and we had to go back and build things up again,” says Tracey. “It was a difficult time and there were also the 2011 storms which set us back again. We only managed to survive due to the goodwill of the local traders and community who offered their services on credit until we could get the cashflow back up and running again. We remain incredibly grateful to them

and hope that running our business in the way that we do, using local traders and producers where possible, and being mindful that this beach is a place many people love and have grown up with, we will continue to have that support. We take our responsibility as landowners seriously. This is a place that shouldn’t be transformed with properties and services that don’t serve the local community and respect the environment and the spirit of the place.” The transformation of Lusty Glaze, with its awardwinning restaurant, music and performances which draw visitors from around the UK, has played a part in the story of Newquay developing as a destination. And business is booming. This summer, Lusty Glaze will welcome up to 3,500 ticket holders to each of its gigs and serve 27,000 meals and 11,000 glasses of wine. And in the spirit of The Samphire Club, Tracey and neighbouring businesses maintain a spirit of co-operation which displays an awareness that by all being the best they can be, these businesses support this area in being the most popular holiday destination in the country. “Rural tourism is about bringing like-minded people together, to put energy into making amazing things happen,” says Tracey. “You never know quite what will happen, but exciting collaborations spring up which result in incredibly creative and inspiring developments. This is one of the reasons I love Cornwall and I love what I do. There is a real sense of team spirit, epitomised by The Samphire Club. We all share this love of living here and working in a part of the country which is truly inspiring. “Now, whenever I drive up that little road towards Lusty Glaze and I look up and see the blue expanse of sea stretching up the north Cornish coast, I hear the waves and breathe in that salt air, and I can feel my whole spirit lift. Every day, it makes my heart flip over.” www.lustyglaze.co.uk

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How to Stand Out from the

NETWORKING CROWD As told by John Harvey to Eva Seymour of well put words; photography by Toby Weller

18 The Samphire Club


N

etworking has been the backbone of my business development strategy for more years than I dare mention. Being helpful, professional, likeable and true to myself has reaped its own rewards and helped accelerate growth for the businesses I’ve been involved with. I’ve always sought to make my networking both meaningful and measurable, making sure it contributes to the bottom line with tangible results achieved in return for time, resource and effort expended. So whether you’re a seasoned pro or a nervous newcomer, how can you give yourself the best chance of networking success? Of course there’s all the sensible advice around choosing suitable events and planning. But with that as a given, how can you help yourself come across as both approachable and memorable, one of the crowd and yet standing apart from it? Here are five ways that can help you achieve better (and faster) results with your networking:

here – your network needs to be tended regularly. Do this and it will provide you with ample opportunities.

cultivate your Social media profile When I meet people via social media or at events, you can bet one thing – I’ll follow up by checking out their social media profiles – Twitter, LinkedIn and blogs. Staying visible, active and up to date on social media is a must. Curating and sharing, developing and posting noteworthy and relevant content, particularly before an event, enhances your visibility.

Network oNe to maNy In building your personal brand, be mindful of developing a perspective on your sector. Blog or broadcast, producing information and insight that avoids the hard-sell but helps your target audience, positioning you as an expert. A speaking gig at a networking event or industry conference is one of the most powerful ways of networking en masse.

Step back to move forward

go big

There’s a saying that all too often “we don’t listen to understand, we listen to respond”. How often have you forgotten to actually listen to what someone’s saying because you’re too busy formulating a reply? Quite simply, stepping back and taking the time to listen, improves the quality of your exchanges.

Seth Godin, in his book, “Tribes,” talked about harnessing the power of the Internet to create groups that bring about change. In that same vein, some of the most effective networking takes place serendipitously when you’re not consciously networking, when you come together over a shared interest or cause. A fund-raising initiative, for example, where barriers of hierarchy and sector soon melt away, enables deeper relationships to flourish.

dig a well before you’re thirSty Many people only turn to networking when they need to, when they’ve, for example, lost their job. This inevitably means coming at it from a position of relative weakness. It’s far better to make networking a part of your everyday so that you have a vibrant network of contacts to fall back on should you need it. I like to use the analogy of an allotment

Rory Murray and Ted Rubin introduced and popularised, respectively, the idea that in the Internet age, Return on Investment should realign to encompass Return on Relationship. Networking, at its most effective, is all about creating self-perpetuating cycles of goodwill.

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InsIght Into LogIstIcs

THE DRIVE to succeed

L

EvA SEYmOuR, OF WELL PuT WORDS, ExPLAINS HOW LOGISTICS IS ALL ABOuT RELATIONSHIPS

ogistics is an enabler, driving the success of other businesses of all shapes, sizes and sectors. Exemplifying today’s 24/7 culture, logistics concerns the efficient management of the supply chain, ensuring that goods or services are available when and where they’re needed in good condition and at competitive prices. The development of eCommerce has not, as some may believe, been a licence for the industry to print money but rather it’s intensified financial and operational pressures. One of the upshots has been that the customer-first ethos so prevalent in the business-to-consumer market is gaining ascendance in the business-to-business sector. With everyone chasing convenience, speed, costeffectiveness and personalisation, logistics businesses are finding innovative ways of meeting their clients’ needs, providing specialised services and bringing the South West and London closer together. Gavin Hicks founded Logisthicks, based in Launceston, three years ago with the express aim of carving out a niche that took its lead from Cornwall’s growing reputation as an outstanding food producer. He says: “It seemed that anyone could move a pallet but there was a need in the market for a small chilled groupage service.” Starting out by operating a refrigerated service around Cornwall, Gavin found that the producers he served were struggling to get consignments further afield. So Logisthicks started combining its local deliveries with collecting consignments for onward overnight delivery from Cornwall across the South West to London and beyond. Growing his business, he explains, was all about meeting people face-toface, building trust and selling a vision: “We empower producers to control how they bring their goods to market, improving their margins by cutting out the wholesaler and ensuring they can establish direct and mutually beneficial relationships with the businesses that buy their produce.” Another business that recognises the power of the personal is Trevor Ashbolt’s Trans-It Delivery. With a long career in haulage, Newquay-based Trevor set up Trans-It five years ago to offer a bespoke service focusing on individual consignments and ideally suited to time-sensitive, fragile or high-cost items:

“As we only ever deal with one consignment at a time our clients benefit from guaranteed collection and delivery times and a truly flexible service whatever the final destination.” Developing strong business relationships has been key to the growth of Trans-It which numbers Imerys, TJ International and Pall Corporation among its clients. Bigger players are also diversifying. Demonstrating its commitment to the communities it serves, GWR recently introduced the Cornish Express Freight Service transporting light freight into London on its passenger trains. The initiative, already on the shortlist for the National Rail Awards as Freight & Logistics Achievement of the Year, helps small producers transport their goods into the heart of London, enabling a number of West Cornwall-based businesses to increase both sales and customer-base. David Crome of GWR commented: “One of the greatest opportunities businesses like GWR have in an increasingly congested world, where resource usage has become such a critical factor, is to explore spare capacity in our operations and match that with demand in the marketplace. The light freight project we are running at GWR perfectly illustrates this sustainable concept complementing a range of other modern, logistics operators providing the crucial link between local producers and their customers wherever they may be.” One business that has benefitted from GWR’s service is Peboryon, a luxury cake design studio in Penzance that creates cakes for private and corporate events and celebrations. Creative Director, Christine Jensen says: “As cake journeys go, it’s the smoothest and gentlest of rides…and gives us an economic, fast, reliable and environmentally responsible way of satisfying a London market hungry for our unique luxury cakes.” Founder of the Samphire Club, John Harvey - aka “the logistics guru” - has spent much of his career in international logistics and echoes the sentiments expressed above: “Although on the face of it we’re dealing with supply chains for goods, it always comes down to the customer and the relationship, meeting customers’ needs with great service.”

20 the samphire club


21 CanapĂŠs & Conversation


move it. W E L I K E T O...

T R A N S - I T - D E L I V E RY NEWQUAY Reliable, trusted, direct delivery service based in Newquay, taking your consignments nationwide Timed pick-up to suit you Nationwide, careful delivery of boxed or bulky items and pallet deliveries Courteous, prompt and reliable drivers Always willing to help For a quick quote, call now on 07976 792247 or email trevor@trans-It-delivery.co.uk


MEET THE PARTNERS - CORNWALL INNOVATION

Growth The Centre of

TAKE A LOOK INSIDE THREE VENUES ACROSS CORNWALL

I

THAT HAVE HELPED BUSINESSES GROW BY UP TO 40%

f you run a business from home, there’s always the temptation to stay there as long as possible in order to keep costs down - but, as one organisation in the South West is proving, such a decision will most likely keep profits down too. Cornwall Innovation Centres are helping businesses in the county to innovate and grow by providing tangible, targeted support to growth-hungry companies. The three award-winning business acceleration centres are currently home to 137 companies, and the Cornwall Innovation team has helped support the creation of 369 new jobs in the last six years. The first centre opened in Pool in 2010, followed by the Tremough Innovation Centre in Penryn in 2012 and the Health and Wellbeing Innovation Centre in Truro in 2013. Each centre is a purpose-built facility offering state-ofthe-art office accommodation for a community of dynamic businesses, alongside targeted support through the Cornwall Innovation programme delivered by Plymouth University. Businesses based at an Innovation Centre have enjoyed record annual growth of over 68%, growing revenues by more than £9.6 million, and businesses have also made pivotal connections through the numerous networking opportunities available at the centres. The three years that IT experts Microcomms spent at Pool Innovation Centre were certainly lucrative - in that time they more than doubled their staff and their annual turnover rose by just under £1 million. Managing Director Simon Murley says: “We initially hired meeting space but over time as we expanded, it became a perfect fit for us to be based there. The centre has a great infrastructure with a brilliant team on site, which really allowed us to keep pushing forward and help the business excel.” And after moving into the Tremough Innovation Centre

in Penryn, clean energy company ETS Markets Limited secured a major contract working on one of the largest environmental management sites in the North East. Director Tim Atkinson says: “Being based at TIC has been invaluable to help me realise the opportunities in the renewables sector, develop my understanding of the market, and ultimately offer more services to existing clients.” This year, six Cornwall Innovation client businesses were recognised for their impressive achievements at the Cornish Business Awards, and many more have enjoyed national acclaim. Bernard Curren, Plymouth University’s Innovation Lead and Director of Cornwall Innovation, said: “One of the many benefits of being based at an Innovation Centre, which our client businesses regularly report back about, are the unrivalled opportunities for networking and collaboration, with many companies linking up to work together on projects, so it’s beneficial for us to welcome a broad variety of businesses from different fields, as these companies help each other to grow.” Together the three centres have been ranked as amongst the best in the world by UK Business Incubation (UKBI), achieving INSPIRE accreditation. The Cornwall Innovation programme was also shortlisted in the Outstanding Contribution to the Local Community category of the 2014 Times Higher Education Awards. The programme is operated by Plymouth University on behalf of Cornwall Council and has been supported by £29million of investment provided by the European Regional Development Fund (ERDF). To find out more about Cornwall Innovation, and join this dynamic community of growth-hungry businesses, visit www.cornwallinnovation.co.uk

LEFT: ETS MARKETS AT TIC. CENTRE: L-R: KAREN MURRAY, MANAGER OF HWIC; RICHARD SNELL, MANAGER OF TIC; BERNARD CURREN, DIRECTOR OF INNOVATION FOR PLYMOUTH UNIVERSITY. RIGHT: SIMON MURLEY AND RICHARD SCUTT AT PIC

23 Canapés & Conversation


MEET THE PARTNERS - MINING SEARCHES UK

Deep Thousands of mine plans and charts, hundreds of years old, have been digitised and placed on our bespoke geographical information system so that we can interpret the information in relation to modern day Ordnance Survey maps. This transition has been aided by European Grant funding, and the company has benefited from support from Oxford Innovation and Unlocking Potential. Superfast broadband has significantly enhanced connectivity with our clients. The result is a doubling of our turnover and in the size of our team. We are delighted to have been recognised for the work we have done by winning business awards for training and innovation. One of the great reasons to work with Mining Searches UK is that the team love doing what they do, providing a friendly and helpful service to all our clients. If you are considering selling or purchasing a house, commercial premises, adding an extension or developing land, the chances are you will need our help.

PAUL RAGLAN, MANAGING DIRECTOR OF MINING SEARCHES UK, EXPLAINS HOW THE COMPANY CAN STOP YOUR BUSINESS GETTING IN A HOLE

R

edruth-based Mining Searches UK is a leading provider of mine search reports nationwide. The company also provides expertise and supervision related to mining site investigation, contaminated land and the remediation of mine workings. We have been assessing mining risk to property, land and prospective development for nearly 40 years. The team includes mining engineers, geologists, archaeologists and historians and with this wealth of expertise and knowledge, our clients trust us to provide solutions to sometimes complex ground conditions and mitigate mining risk. The service we provide is built around keeping people safe but also to aid the process of releasing bank funding for mortgage and insurance purposes. Our reports are universally accepted by every lender making it easier and quicker to buy or sell your property. Mining Searches UK has transformed itself from being a heavily paper-based company to utilising digital technology.

What’s under your feet! Mining Searches UK providing Deeper Mining Insight. For more information, visit: www.miningsearchesuk.com

24 The Samphire Club


MEET THE PARTNERS - HARLAND ACCOUNTANTS

Tax Relief REVOLUTION

WHAT HAPPENS WHEN ENTREPRENEURS AND GREAT TAX ADVICE COME TOGETHER? OPPORTUNITIES ARE MAXIMISED, SAYS MELISSA FABRIS

W

Understanding the Patent Box regime

hether establishing, growing or selling a business, it is crucial that entrepreneurs seek the tax advice they need to make informed decisions. This, of course, includes claiming some or all of the tax reliefs that are available. These include:

The new regime came into effect on 1 April 2013 and presents companies that are holding patents and using them in their business with the opportunity to significantly reduce their tax burden. Under the new regime, profits from qualifying patent interests will be taxed at rates as low as 10% delivering cash tax and effective tax rate benefits. Companies should take action now to understand how to benefit from the regime and what business changes might be advantageous.

Structuring investments under the Enterprise Investment Scheme (EIS) and Seed Enterprise Investment Scheme (SEIS) EIS is designed to help smaller higher-risk trading companies to raise finance by offering a range of tax reliefs to investors who purchase new shares in those companies. Subject to specific conditions being met, individuals are able to obtain income tax and capital gains tax reliefs on investments in newly issued shares in unquoted companies. Its younger sister, SEIS, offers more generous reliefs to individuals investing in smaller, potentially riskier early stage companies who may otherwise experience barriers to raising external finance.

Choosing your investment vehicle For a new or growing business, the choice of investment vehicle (limited company, LLP, partnership, sole trader) is important from a commercial and tax perspective. As the business changes and grows, the choice of investment vehicle should be reviewed, as what suits the business at one particular stage may not necessarily be appropriate for the life of the business.

Issuing tax efficient share options to employees

Utilising losses

The Enterprise Management Incentive (EMI) is a share scheme designed to help small, ambitious companies retain the right talent to grow. By rewarding prospective and existing staff with tax advantaged share options, this offers employees a reason to work for you instead of a large established company with deep pockets.

No matter what investment vehicle you are trading via, awareness of the various loss reliefs that are available is key. Special rules apply in relation to the early years of trade together with the year of cessation.

Claiming Entrepreneurs’ Relief Where a claim is made on qualifying business assets, the first £10 million of capital gains are taxed at the reduced rate of 10% rather than 28%. This can offer significant tax savings to individuals and certain trustees.

Consideration of Research and Development (R&D) claims Broadly speaking, your company or organisation can claim up to an additional 130% on qualifying R&D costs if it undertook an R&D project that seeks to achieve an advance in overall knowledge or capability in a field of science or technology through the resolution of an uncertainty. The definition of research and development is much wider than many people think. You could therefore be eligible for enhanced tax deduction and not realise it!

Our overriding message is don’t do it alone! Entrepreneurs by their very nature tend to be do-it-yourselfers. They take pride in their ability to micro manage every aspect of their business. However, tax is one of those areas where you should definitely seek professional help.

Melissa Fabris is a Chartered Tax Advisor with Harland Accountants. Email her your tax query: Melissa.fabris@harlandaccountants.co.uk

25 Canapés & Conversation


MEET THE PARTNERS - WARD WILLIAMS ASSOCIATES

TO SUCCESS HOW HOUSING SUPERYACHTS REQUIRED THE ASSISTANCE OF SOME TRULY SUPER CONSTRUCTION CONSULTANTS

M

any people drive over Castle Drive in Falmouth unaware of the multi-million pound shipyard operating below and how construction consultancy firm Ward Williams Associates were instrumental in its recent expansion. Pendennis Shipyard has one of the world’s leading custom superyacht build and refit facilities with a heritage spanning 28 years, but in recent years the company recognised the need to expand and modernise their facilities to cater for larger yachts, as well as respond to the increase in demand for their more specialist services. That’s where Ward Williams came in, providing multidisciplinary construction consultancy services throughout the project. The existing hard-standing infrastructure had to be completely rebuilt and replaced by larger construction halls, workshops and offices, together with a non-tidal wet basin, specifically designed to cater to the needs of the superyacht industry - all the while, ensuring it was business as usual. WWA Managing Director, Andy Snapes, said: “The project presented many unique challenges, not least to keep a fully operational shipyard functioning whilst we literally demolished and rebuilt their facility around them.” One yacht undergoing refurbishment while work took place was Malahne, a yacht once owned by Hollywood producer Sam Spiegel that played host to the likes of Grace Kelly, Frank Sinatra and Elizabeth Taylor. The 50-metre vessel was close to the maximum size that the shipyard could handle on the hard-standing facilities before expansion. The redevelopment plan involved building three new construction halls, installing a 640-tonne hoist and a 7564m² wet basin, meaning that Pendennis can now easily accommodate larger motor yachts, which can be around 80-90 metres and up to five decks high! The extra marine facility outside also means yacht recommissioning phases

can take place adjacent to the workshop rather than ten minutes away at the local marina. ’’The environmental challenges associated with the wet basin development resulted in a UK first consent for a successful transplantation of seagrass within a designated special area of conservation,’’ explained Andy. Earlier this year the project was recognised at The Royal Institute of Chartered Surveyors (RICS) South West Awards where the Pendennis Shipyard Redevelopment was announced as winner of the infrastructure category. Mike Carr, Joint Managing Director of Pendennis Shipyard, said: “The redevelopment plan has ensured that we remain competitive in the global superyacht industry, and continue to impress visiting yacht owners.” Andy added: “The award is testament to collaborative working that we managed to deliver such a fantastic facility with the minimum of disruption to Pendennis’ business. We wish them every success for the future.” Pendennis Shipyard now boasts some of the largest and most accessible superyacht new build and refit facilities in the world. The award judges said: ‘’We were particularly impressed by the efficiency of both the construction phase and the subsequent operation of this complex and specialised facility, its important contribution to continuing the tradition of highly skilled boat building trades in this historic Cornish harbour town and the dedication of management to the training and wellbeing of the workforce. ‘’Having been built on time and within budget further adds to the credibility of this project,’’ they added. The project will now go forward to the National RICS Awards Final in October for the chance to be crowned the overall UK winner in their category. Visit: www.wwasurveyors.com and www.pendennis.com

26 The Samphire Club


Meet the partners: stephens scown

StEphEnS SCoWn IS prouD oF ItS South WESt

If you’re curious to see more, you can find it online at http://www.stephens-scown.co.uk/campaigns/ lovewhereyoulive or browse a copy at our offices in Exeter, Truro and St Austell. We are also sharing some great South West photos taken by our staff on our new Instagram page. Follow us on Instagram, and don’t forget to tag us #stephensscown #lovewhereyoulive if you have any great South West photos you want to share. Apart from having great fun putting the Insider’s Guide together (and road-testing some of the teas and locations, of course!), there is a serious point to it as well. Being local doesn’t just help us to know the best hidden beaches and ways to miss the traffic. We know Devon and Cornwall’s legal quirks too. Whether it’s mining, mundic, coastal paths or dealing with estates, we know our way around. So if you’re looking for legal advice from a firm who will understand where you’re coming from – be it on a personal or commercial basis – we will have a lawyer for you. We love where we live, and we love working with the people that live here too. To get in touch with us please call 01392 210700, email solicitors@stephens-scown.co.uk or visit our website www.stephens-scown.co.uk.

hErItagE – So muCh So that It proDuCED ItS vEry oWn guIDE to thE rEgIon, aS managIng partnEr robErt Camp ExplaInS

I

love living and working in the South West – and I’m sure you do too. There is so much that makes our region special, which of course explains why so many thousands of tourists come here each year, bringing vital revenues into the local economy. It’s important sometimes to stand back and appreciate what you’ve got, which is why at Stephens Scown we took the time to produce an Insider’s Guide to Devon and Cornwall as part of our Love Where You Live campaign. As a business that has itself grown up in the South West, our roots are well and truly local. People that work at the firm love being here and value the unique work and lifestyle attractions of settling in the region. So what’s in the guide? From the five best beaches to the best places for a cream tea (whether jam first or cream first…), the best places to take visitors at the weekend to the five best walks or five must-try surfing spots, it’s packed with tips from the firm’s own staff - together with their own expertly taken photos! - that really capture the extent of what our region has to offer.

Photo top right: lanhydrock by Jeremy Crook from Stephens Scown’s St austell office; Photo bottom: West Quay mevagissey by ben Jones from Stephens Scown’s truro office

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M Y 4-Y E A R - O L D

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hile the political state of the world seems to have lost direction, there’s one man who is driving the world forward at an incredible pace, 0-60 in 2.8 seconds to be precise. Elon Musk is the man Tony Stark from the Iron Man films is based on and he’s built the 15th fastest production car ever made and definitely the fastest one with more than two seats (it’s got seven). On the surface this seems like a big boys toy, but for Tesla’s CEO, this is part of the master plan to rid the planet of CO2 emissions because the car is electric. In his “Master plan – part deux”, Elon talks about driverless cars that will be 10 times safer than manual. You’ll summon your car from wherever you are, sleep or work on your way to… err, work and even allow others to summon your car while you’re not using it, making Tesla ownership profitable. Raising vehicle utilisation will further reduce CO2 emissions as fewer vehicles will need to be made in the first place. Oh, and these cars will be good for 1,000,000 miles. So, will my 4-year-old ever need a driving license? Will he “drive” to his nan’s before he’s left school? Definitely. Remember when someone told you we’ll be choosing films to watch over the internet and that blockbusters would become simply bust. Elon has continually proved his doubters wrong - and he’s planning on going to Mars before 2030 with his other company Space X. They’re already running missions to ISS for 10th the price of NASA. That Tony Stark thing is starting to sound less like fantasy now isn’t it? Back to today and Tesla’s latest release is starting to play a part in the reduction of CO2 emissions. Their Powerwall is a simple battery that enables Solar PV owners to save the energy they generate during the day and use it at night. This is an obvious direction of travel as Tony from Cornwall Solar Panels has done the maths. “To cover the UK’s current electrical needs with solar & storage all we need is 1/7 of the available roof space, so we don’t even need ugly solar farms blotting our countryside, or pylons for that matter! Once we’ve moved all our vehicles

“these cars will be good for 1,000,000 miles” over to electric we’ll need some more of that space and we won’t be worrying about the price of the black stuff, giving the power back to the people… literally.” Tony’s installed his Powerwall and his customers are doing the same, making them awful customers for their energy suppliers. “We’re campaigning for the law to be changed, forcing all new roofs to have Solar PV on them, it’s the future and we should prepare for it now. We really can solve the CO2 emissions crisis and bearing in mind over 3,000,000 people have already died from climate change, we don’t have any time to waste.” More and more forward thinking businesses like Nationwide Print, Datasharp and Julian Foye are installing solar to reduce their bottom line and improve their environmental credentials. If your business wants to get on board there is a pot of free money from the Carbon Trust Green Business Fund. For those of you with previous grant application experience don’t worry, the process is ridiculously simple. Just call Cornwall Solar Panels on 01872 562775 and they’ll be able to help. www.cornwallsolarpanels.co.uk

28 The Samphire Club


Cornwall SuStainability awardS 2016

Sustaining the

Cornwall brand The SamPhire Club iS Proud To be

SuPPorTing an iniTiaTive ThaT lookS afTer The baCkbone of CorniSh buSineSSeS Photography by Ian French

t

he ‘Cornwall brand’ means different things to different people, whether it be a classic Cornish cream tea, a cool pint of Proper Job ale, or a bespoke property or attraction overlooking part of our long and varied coastline. Underpinning them all is the outstanding quality of the county’s natural environment. Ultimately it is this that supports a unique entrepreneurial and creative spirit and the production of a range of high quality products and services. Cornwall is distinctive in many ways and retaining this special identity into the future provides a unique selling point for exports and inward investment. Without the quality of place, Cornwall could risk losing its competitive edge. It is therefore essential that Cornwall is locally sustainable - that is, using natural resources in a way that ensures they can be sustained rather than depleted. The Cornwall Sustainability Awards were established in 2002 to recognise and celebrate businesses that have gone to great lengths to achieve sustainability. Together, this is how we realise our global value now and in the future and, in the process, secure the brand value of Cornwall too. We can protect and grow ‘Brand Cornwall’ by protecting and growing the very thing that we are promoting – the natural environment. Many Cornish companies are promoting Cornwall nationally and internationally through their products and help to keep Cornwall in people’s minds as a special place. For example, Rodda’s was recently crowned the cream of British tennis. The partnership will build on their national exposure as the ‘premium serve’ at all British LTA tournaments, including the Aegon Championships at Queen’s. Over the last 14 years since the awards began, many businesses have been rewarded for their efforts to improve their own sustainability and that of Cornwall as a whole. Many have also gone onto win national and international awards. To make clearer links between the importance of

the quality of our natural environment and the Cornwall brand, a new award category - sponsored by The Samphire Club - has been developed called ‘Best Contribution to Cornwall’s Brand through Sustainability’. John Harvey, founder of the Samphire Club, said: “I have been a keen supporter of CSA for many years and this new category is so appropriate for us to sponsor because the club is all about ensuring close links between businesses in Cornwall and London. Strengthening Cornwall’s brand makes my job much easier in London!” Applications can be made through the Awards website and shortlisted companies for the award will be invited to attend a black tie award ceremony to be held within a festive oasis created in the grounds of Truro School on 2 December. The school is committed to sustainability at every level and enabling their pupils to be well informed young leaders with a clear understanding of sustainability and environmental issues. Visit the website to book your tickets to the event. The Alverton Hotel in Truro (www. thealverton.co.uk) is offering a special £99 B&B rate on a first come first served basis to delegates - so be quick! To register your interest or apply, go to: www.cornwallsustainabilityawards.org A free applications support workshop is being held on 27 September at the University of Exeter’s Penryn campus. Go to the website to book your place.

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Secret

Truro Goes Networking

AMANDA WILLIAMS, OF SECRET TRURO, SHARES SOME OF THE PLACES TO BE IN THE UK MAINLAND’S MOST WESTERLY CITY

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ith a brand new Waitrose and Steamer Cookshop, Truro has taken centre stage of late. Chains may be important for footfall, but independent shops give a town character and, according to some research, can even improve house prices. My blog ‘Secret Truro’ champions local retailers and hopefully encourages the masses to try somewhere new. Here are just some that are most definitely worth frequenting.

Camellia Opening Camellia Interiors, the only British Institute of Interior Design qualified practice in Cornwall, opened its new Truro location in Fairmantle Street. Not only is the showroom packed to the gunnels with iconic brands such as Farrow & Ball, Zoffany and The Little Greene Paint Company, you’ll also be able to enjoy a tasty meal at The Eatery. The menu looks delicious with lots of healthy (and gluten-free) choices and because the wifi is reliable, I’m looking forward to making it a go-to when I’m meeting clients.

Photograph by Paul Richards

The Only Way To Wine A great place for a pre-dinner tipple is The Art of Wine where you can have a play with the only wine dispenser in Truro - just the job when you’ve shopped till you drop and it’s in Nalders Court next door to Plum Boutique. Roland and Enora from the Art of Wine not only have great wines and nibbles, they also showcase talented local artists. You’ll often find a few Truro retailers in there on a Friday just after the shops have shut for a wind-down over a chilled Cabernet Sauvignon.

30 The Samphire Club


Favourite Fashion Finds Plum Boutique, owned by Sam, is found in Nalders Court. Sam has been in fashion retail for over 16 years and stocks great European brands such as Maison Scotch and Sandwich as well as premium jeans such as Paige Denim. If you’re quick off the mark you might just be able to grab yourself a Katya Wildman ‘Bombshell’ dress (made famous by Nigella Lawson). Magpie & Fox has been open for just over a year and is owned by Amber who has already won an award for her business skills. Amber has bought a fresh and fun approach to fashion and stocks brands like Twist & Tango, Hudson and Marie Sixtine. She also features inspirational Cornish women on her blog - the first of which was, ahem, me. The trickiest thing I had to answer was who would I invite to dinner. You’ll have to check her blog to find out what I wrote! Last, but definitely not least are the delightful Sharon and Katie whose shop Bishop Philpott in New Bridge Street oozes style and grown-up sophistication. If it’s brands like Paul Smith, Armani Jeans or Weekend by MaxMara you’re after, then this is the shop for you. You’ll also find a great range of accessories including fabulous trainers by Candice Cooper. And by ‘trainers’ I mean serious Sam Cam style sports-luxe not squash-court-chic.

IN BRIEF….. The forces of nature that are Lucy Jones and Tor Amran, owners of The Cornish Food Box, have recently succeeded in raising money via Crowdfunder. The intrepid sisters always have a great plan up their sleeves, so I’m looking forward to hearing about their next endeavours.

Finally, a new hair salon opened on Lemon Street this week. Goldbird Hair Design is the brainchild of Joanne Innis. Jo not only has an impressive list of clients, but also is making a name for herself in the wedding and fashion industry.

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the

Samphire Club A n n u A l C h A r i t y D i n n e r , 2016

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n 17 November 2016 The Samphire

This event is limited to 100 people –

Club Charity Dinner will take place at

please express your interest in attending

The Alverton Hotel in Truro. The event

this event via the website

will raise funds for two of the Club’s nominated

www.thesamphireclub.com/contact or

charities – The National Lobster Hatchery and

by emailing john@thesamphireclub.com

CHICKS Children’s Charity. Taking place in the uniquely atmospheric Great Hall of the hotel, it promises to be an unforgettable evening of black-tie glamour, entertainment,

The AlverTon is offering 10% off iTs hoTel room rATes for ChAriTy Dinner guesTs.

exquisite food and great conversation. Guests will be welcomed on arrival with prosecco and canapés followed by a three-course dinner with wine. Added Samphire magic will come from a string duo and magician, and the evening will include a raffle with fabulous prizes.

32 the Samphire Club


EXECUTIVE COACH LIZZI LARBALESTIER EXPLAINS WHY NATURE HOLDS THE KEY

T

OF WISDOM

he Man With Two Brains may just have been an ‘80s sci-fi comedy and yet it seems that neuroscientists are suggesting we may have at least three. I would imagine every one of us has experienced times where we feel our head, heart and gut are misaligned. Well, a pioneering field of neuroscience recognises that there is intelligence within each and the beach can help get them working together! Multiple braining or mBraining helps discern the difference between a little indigestion or heartburn from overindulging at the corporate lunchtime buffet versus very real physical information from our nervous system, which suggests deeper thinking might be required. Terms such as: Use your Head… Listen to your Heart… Trust your Gut - are often seen as conflicting and selective options, rather than being viewed as combined requisites for wisdom. When we are stressed, physiological interference can make it challenging to tune into more intuitive signals within the body, hence the rise of Zen practice, mindfulness and meditation techniques within organisations inviting more enlightened business leadership. But mBraining blends science and esoteric wisdom, evolving the way we think. Research shows that our breath impacts our heart rate variability, autonomic nervous system and immune function and these indirectly influence emotional and cognitive coherence. Balanced-breathing is a foundation for mBraining, with our breath playing a critical role in reducing ‘noise on the line’ for

TO MAKING GOOD BUSINESS DECISIONS

decision making. With balance established, we can then begin to apply a range of multiple brain integration techniques (mBIT), practical tools to identify, interpret and align signals between head, heart and gut neurology. So where does the beach come in? Simply being near water creates spontaneous physiological changes, which can begin to provide the ideal backdrop for contemplation. Spending time in nature helps us feel connected to a greater whole and trains our body to recognise a place of personal coherence, so that we can continue to find and access this ‘decision space’ within us, when perhaps we might not be so lucky to get outdoors. It is from this internal location that we can start mBraining to be really aligned, truly integrated and deeply wise in the choices we make. Curious to know more? Lizzi is a highly experienced and ‘a-typical’ executive coach, fully certified by the International Coach Federation. An mBraining Master Coach and Trainer, Neuro Linguistic Programming Trainer and Blue Mind advocate, working within coastal locations to facilitate leadership coherence, mBIT is an emergent and generative coaching field which establishes optimal personal and professional alignment. www.goingcoastal.blue This autumn Samphire Club members wishing to develop some practical mBIT tools to apply within their business will have the option to attend an exclusive, invitation only mBraining event, set in a stunning waterside setting. In true Samphire Club style this event will include plenty of fun, and time for informal networking. Visit: thesamphireclub.co.uk/networkingevents-cornwall for more information

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SOME DELICIOUS FOODIE VENUES AND EVENTS FOR YOUR PERUSAL

YOUNG GUNS GO FOR IT A working farm in Cornwall has been taken over by two of the UK’s most exciting young chefs. Coombeshead Farm near Launceston is now owned by Tom Adams of Pitt Cue, London, and April Blomfield who has a number of Michelin starred restaurants in the US. The farm will operate as a B&B guesthouse but bookings for dinner only and private hire are also available. There are also plans to develop some of the outbuildings into spaces for food experimentation and demonstration for skills such as ham production, baking and butter-making. *Meanwhile over in Newquay, 26-year old Tom Mackin is at the helm of the town’s latest fine dining venue, Chapter 1 Restaurant in Newquay. It is head chef Tom’s first solo project and the menu demonstrates his previous experience in some of Cornwall’s best restaurants. At £35 for the six-course tasting menu, Chapter 1 provides incredible value given the quality and the inventiveness on display. See www.coombesheadfarm.co.uk and www.chapter1restaurant.co.uk for more information.

COME ON Y O U R E D S English wine’s recent revival has focused largely on white and sparkling varietals but bucking that trend is a relatively new vineyard based in the South West. Trevibban Mill, near Padstow, came back from the 2016 International Wine Challenge with an award for their red wine – Black Ewe Red. The vines at Trevibban Mill were only planted in 2007 making it one of the youngest vineyards in the region. There is a tasting room and shop onsite and earlier this year they opened Appleton’s restaurant overlooking the vines, headed by Andy Appleton, ex head chef at Fifteen Cornwall. www.trevibbanmill.com

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BRISTOL’S J E W E L One of Bristol’s best bistros has moved out of the suburbs to a more central waterside venue. The family run Italian-influenced Casamia voted fourth best restaurant in the UK by the Sunday Times - is now based in the city centre overlooking Bathurst basin. John Harvey, founder of The Samphire Club and Nick Matthews, Regional Director of Samphire partner Total Produce enjoyed lunch here. Both vouch for the fact that you will experience top quality fine dining dishes with the innovation and theatrical touches for which Casamia has become well known. However, if you are feeling more casual, the team haveopened up a pizza restaurant - Pi Shop - next door. www.casamiarestaurant.co.uk

FOODIE F E S T I VA L One of the South West’s most established and popular food festivals will be returning this autumn. The Dartmouth Food Festival has been described as a “feast for the senses” and will be packed with local produce as well as local and national chefs and food writers. This year’s event takes place on 21st-23rd October and is free to attend. www.dartmouthfoodfestival.com

MASTERCHEF’S MASTERSTROKE The winner of the 2012 BBC Masterchef competition continues to work his magic on a pub in Devon. Self styled Ginger Chef, Anton Piotrowski, is head chef at the Treby Arms in Plympton and was instrumental in the pub receving a Michelin star in 2014. Now, fresh from winning the 2015 best restaurant award from the prestigious Trencherman’s Guide, the pub has gone on to be named the Good Pub Guide’s 2016 best Devon dining pub. As well as regular menus, five- and elevencourse tasting menus are available every day with a strong emphasis on seasonal produce throughout. www.thetrebyarms.co.uk

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SOMETHING A B I T D I F F E R E N T… FOOD F O R F R E E The hedgerows, fields and beaches of the South West are absolutely packed full of edible plants and the best way to learn about them is through a foraging course. One of the region’s very best teachers is Caroline Davey based at the Fat Hen cookery school in the heart of West Cornwall. Caroline hosts regular forage, cook and feast days where a guided foraging walk is followed by an interactive cooking session and finally a communal dinner. The menu depends on the season and availability but no matter what time of year, participants will learn a great deal about the free food that surrounds them and also have a great meal. Bespoke private courses and team building days can also be arranged. For dates of future courses visit www.fathen.org

E AT T H E SEASONS A prestigious venue in the Tamar Valley has been showcasing its seasonal fare in a series of dining events throughout 2016. Pentillie Castle is a 2000-acre estate, built in the 1690s, and now housing an up-scale B&B and event venue with stunning views set within landscaped gardens. Their monthly ‘eat the seasons’ dinners that celebrate the best in local and seasonal produce. Much of ingredients served as part of the 5 -ourse dinner is produced within the estate itself so it really couldn’t get more local. It really is a wonderful opportunity to experience fine dining in a very unique setting. Next dinner dates are 29 September & 22 October 2016. www.pentillie.co.uk

WINE A N D CHEESE If you fancy combining cheese and wine to great effect, then where better to visit that an estate equally skilled at producing both. The Sharpham Estate near Totnes has been producing some of the UK’s most highly regarded white and red wines for 25 years but since 2003 have also been churning out award-winning cheeses at their creamery, with their soft cheeses receiving the highest accolades. On a handful of days each year there is the opportunity

to have the complete Sharpham experience where you will learn both about the history of Sharpham and also about the history of the English winemaking. It includes a guided tour of the house, a river walk along the Dart, a visit to the winery and tasting of Sharpham’s wine and cheeses followed by lunch at the estate café. But be quick - the final ‘Sharpham Experience’ date for 2016 is Friday 16 September. www.sharpham.com

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pasty of the

world From its shortcrust origins, the Future oF cornwall’s most Famous export is anything but Flaky words: Rachel Wilson-Couch

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I

t’s no secret that pasties are to Cornwall what pasta is to Italy, confit to the French, takeaways to the States. Throughout history, the pasty has nourished workforces, bridged the mid morning gap for crib or croust and are the ultimate in convenience food. But you probably didn’t know that at least 120 million pasties are made each year, employing about 2,000 people, equating to around £300 million worth of trade for the county and approximately 20% of the total turnover of Cornwall’s food and drink industry. What once sustained miners and farmers, now also helps to sustain the county, an invaluable asset for such a seasonal economy. Yet the Cornish pasty is a fickle beast. Given official PGI in 2011 (Protected Geographical Indication) the EU decreed that a traditional Cornish pasty should be a minimum of 12.5% meat, 25% vegetables and contain only beef, potato, onion, turnip and seasoning. However, history proves that a pasty can actually contain anything from liver and onion to egg and parsley, sausage and baked beans, apple, fish, leeks, bacon. According to Ann of Ann’s Pasties on The Lizard: “You can throw anything into a pasty,” it was just a way of cooking without pots and pans, the wrapping, if you like. When I think my iron levels are low, I make one with just parsley and egg, it’s delicious.” Ann is in frequent contact with some other international pasty lovers; the Mexicans. With the

slump of mining in the early 19th century, it is well-known that Cornishmen (now known as Cousin Jacks) travelled the globe to look for work, taking with them family pasty recipes. When the Mexican Hidalgo mines were left derelict and neglected after a bloody war of independence, they were sold off to a group of London investors who were quick to recruit Cornish miners. The beating heart of Cornish Mexico is Real del Monte which houses the world’s only pasty museum. Here, pasties are known as ‘pastes’ (pronounced pastey) and advertised as a “delicacy of English gastronomy for Mexico”. While traditional recipes still exist (albeit with a dash of chilli), fillings in Real can be as diverse as mole (a Mexican savoury chocolate sauce), pineapple, chicken, even zarzamora and queso (blackcurrant and cheese)! Plans are afoot for a pasty museum to open in the very near future in Cornwall, near St Austell, after businessman Malcolm Ball, a Cornishman, was “absolutely staggered” that the county had no similar pasty attraction. Mr Ball, the chief executive of WMC Retail Partners, said: “We are promoting the heritage of tin mining and the pasty. And let’s not have a situation where the only Cornish pasty museum is in Mexico.” International flavours however, aren’t for everyone. As Mark Etherington of Etherington pasties states: “I think we should stick with the traditional recipe, don’t make it complicated.” Etherington’s supply to approximately 1,000 clients across the UK, using a secret family recipe and, in 2013, sent 6,000 pasties to France for an international Celtic festival. “We are going from strength to strength.” Mark adds: “we don’t compromise on cost or ingredients.” Meat is prepared on site and the recipe uses a rough puff pastry.

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aware of the provenance and quality of the ingredients which is great to share from our perspective.” So where does that leave the pasty, Cornwall and you? Are you a traditionalist or a liberal? However you make your pasty, whichever flavours you opt for and whether you crimp on the side, on the top or choose to throw in some hog’s pudding or a leek, it is still a pasty. But not a Cornish pasty with a big ‘C’. Ask Joe Public what they think and it is obvious that opinions on variations are strong; it’s Brexit all over again, well, an edible version anyway.

Over at Warren’s, however, they are not so quick to shy away from experimentation. Last Christmas they launched a mince pie pasty with a mincemeat, custard and cinnamon filling, while this summer, they have just brought a picnic pasty range including a Ploughman’s pasty with ham, cheese and pickle. Louise Moye of Provenance Brands, the umbrella company of which Warren’s is a part, says: “We are regularly introducing new seasonal pasties in line with consumer food trends, however, the traditional steak pasty always has - and we predict always will - be the jewel in the crown of the pasty world. The thing that has changed is that the public are now more

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THE BIG QUESTION...

flaky or shortcrust? HOW DO YOU TAKE YOUR PASTRY? The 2011 PGI states very clearly that the pastry of a genuine Cornish pasty can be shortcrust, flaky or rough puff. Traditionalists seem to want a hard-wearing shortcrust, robust enough to survive a trip to the bottom of a mine, whereas more refined pasty types seem to prefer offsetting the heaviness of potato, turnip and beef with a lighter and airier wrapping of rough puff or straight puff. All are considered a genuine Cornish pasty. We asked a few key members of the food community for their thoughts:

‘Flaky every time - 150 years of Warrens Bakery tradition cannot be wrong!’ Louise Moye, Provenance Brands

‘Rough puff.’

Mark Etherington, Etherington’s Pasties

‘Proper home made shortcrust is my preference.’ Kerra Tremayne, Kerra’s Catering

John Harvey’s top picks

Philps Aunt Avices, St Kew highway Malcolm Barnecutt Horse & Jockey, Helston

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Meet the Partners: rick stein

At Rick Stein, it’S neveR too eARly to be thinking About chRiStmAS Words by Amy Weeks, panoramic photograph by David Griffen, background photograph by James Ram

W

e may still be enjoying late summer evenings and the last few bbQs of the season but in just a few months, the christmas party will be the talk of the office. And why not? It’s a fantastic way to thank your team after a busy year, let your hair down, and celebrate your successes. For many businesses, the annual Christmas get together has be-come a key part of the corporate event calendar, and each year they’re looking for new and different ways to throw their festive bash. but what are the key things to think about when booking your Christmas party?

Budget

This will have an impact on each aspect of your event, so avoid getting too bogged down in the detail before you have your budget confirmed. Whether your company or employees are paying for the party, picking a venue and package that are both affordable and good value is key in ensuring a great experience for your team. So find out who will be paying and the contribution they will make first so you can research potential venues with a clear budget in mind and avoid developing any unrealistic ideas in the early planning stages.

Book early – But don’t Panic!

To ensure you secure the venue of your choice, make sure you approach them early. Many venues will open their Christmas bookings in January so in the competitive Christmas market, don’t wait to confirm your party. But don’t worry if you’re yet to book come the autumn as there are still lots of great options available at this point in the year. Do your research and don’t settle for the first venue you find.

Personalise your exPerience

Your Christmas party is about celebrating with your team, so make it about them and your company. Pick a venue or experience that suits the interests of your colleagues and caters to the majority of those attending. Speak to your venue about selecting your own music, providing your own décor for the room, and adding bespoke personalised touches to your celebration such as table gifts and games.

enjoy yourself!

if you’ve taken responsibility for organising your christmas party this year, make sure you relax and enjoy your evening when it’s underway. If you’re heading to a venue with a designated event planner, leave it in their hands and get your own celebrations underway.

dare to Be different

Rick Stein’s Cookery School are offering a new range of alternative ways to celebrate Christmas with your team this year in a unique and exclusive venue, including everything from private dining to hands-on cookery experiences. Per-fect for groups of eight to 50, our cookery school sets the scene for a memorable evening, with a range of festive menus and drinks packages available. Get in touch with Amy Weeks, Sales and Events Manager, on 01841 550289 to find out more. Book your celebration before the end of September, quoting ‘Samphireclub’ and the Christmas party booker will receive a free bottle of Prosecco to enjoy during the party. Rick Stein’s Cookery School, Riverside, Padstow, PL28 8BY, amyweeks@rickstein.com – 01841 550289

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MEET THE PARTNERS - TOTAL PRODUCE

A LWAY S

WHATEVER QUALITY FRESH CORNISH PRODUCE YOU REQUIRE FOR YOUR BUSINESS, TOTAL PRODUCE IS THE PERFECT ONE STOP

T

otal Produce are deeply rooted in Cornwall. We’ve been supplying the Cream of Kernow for nearly 30 years. We’re mostly staffed by local people with a wealth of local experience and knowledge. We all live in and around Bodmin and most of us have worked here for many years, some of us for all our working lives and some of us for more than one generation. We supply a wide range of customers right across the region including hotels, restaurants, pubs, schools, colleges, secondary wholesalers, retailers and farm shops. Local produce is absolutely at the heart of what we do and we have long standing relationships with some of Cornwall’s best growers. We’re really proud of our Growfair scheme which works in partnership with Cornish growers to promote their provenance and ensures that they get the support and financial commitment they need for a secure future. Since its debut, the scheme has gone from strength to strength, winning a BBC Food & Farming Award in 2009 and two Grower of the Year Awards in 2010. The South West is a fantastic place to be a greengrocer even if the weather isn’t always quite as glorious as we’d like. Every day we’re out collecting a dazzling array of local fruit and vegetables from growers right across Cornwall. To list it all would fill a book but here’s a taster of just some of what we stock through the year:

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Top notch Cornish asparagus from John and Jenny Keeler at Tregassow. Phil Boddington’s strawberries grown at the family farm just above Mevagissey. Blackberries and raspberries grown by Paul Terry at Saltash. Courgettes - some with the flower attached - from just outside Truro. Broccoli from St Columb and romanesco from just outside Padstow. Cornish new potatoes from a couple of farms in the west of the county. Cornish cauliflowers from Penzance. And, of course, Cornish daffodils which seem to arrive earlier and earlier every year. It’s not just fruit and veg. We carry a wide range of other fine produce from Cornish producers. Cheeses like Cornish Yarg and the award winning Cornish Blue (Supreme Champion at the 2010 World Cheese Awards); Rodda’s Clotted Cream which partners perfectly with our Boddington’s Strawberry Conserve made with Mevagissey berries. If you’re looking for the best that Cornwall has to offer then get in touch - we’ve got the lot! www.totalproducelocal.co.uk


MEET THE PARTNERS - THE GREENBANK HOTEL

to snore

IN A FEW STEPS YOU CAN DISEMBARK AND BE ENJOYING THE COMFORTS OF FALMOUTH’S OLDEST HOTEL

N

estled on Falmouth’s historic harbour and with panoramic sea views, The Greenbank blends the best of coastal living with the finest in contemporary comfort, right on the water’s edge. Recently featured in The Times as the third coolest place to stay in Cornwall, the hotel dates back to 1640 and has now been lovingly refurbished. It’s been a busy year at The Greenbank. The four-star hotel has recently unveiled a refurbished restaurant and bar area, revamped bedrooms, spa treatment room - and newly installed pontoons. With these private pontoons, moorings and quay, The Greenbank is the perfect base to explore Cornwall by water. Guests with their own vessels can moor up and effortlessly float from their boat to their bed or the dinner table. Or boat trips, wild swimming, water taxis, paddle boarding, picnics and kayaking can all be enjoyed from the hotel’s pontoons. It has also reopened its very own quirky quayside pub, The Working Boat – a nod to the 300-year-old workers’ and locals’ tavern. The new nautical-inspired contemporary furnishings complete its idyllic water’s edge setting. From the comfort of the two-rosette restaurant, cosy lounge or harbour facing rooms, visitors can gaze at boats in the harbour, across the water to the quaint fishing village of Flushing, or out to the impressive castle-topped headlands of St Mawes, Pendennis and beyond. The Greenbank has played host to many significant figures over the years, including Florence Nightingale and the packet ship captains, who carried mail to the four corners of the British Empire. It is also the birthplace of the muchloved novel The Wind in the Willows, with the area providing inspiration for Kenneth Grahame during his stay in 1907.

New reward scheme

FOR DINERS

The award-winning Water’s Edge Restaurant is dedicated to great food. Executive Chef Nick Hodges and his kitchen team firmly believe in the freshest seafood, succulent local meats and seasonal produce grown on their doorstep. The talented brigade fuse styles, techniques and flavours to shape an irresistible menu of truly Cornish cuisine. From lazy brunches, afternoon teas and daily evening specials, to hearty pub favourites – there’s something for everyone. Lunch is served every day and is £16 for two courses or £20 for three, and The Working Boat now serves Sunday roasts all day at £9.95. Its new extension, ‘The Gunwales’, can also be exclusively hired. A loyalty scheme has just been launched to reward returning restaurant guests. Get your free personalised card and start earning points by emailing reception@greenbank-hotel.co.uk

The Greenbank, Harbourside, Falmouth, TR11 2SR 01326 312440, www.greenbank-hotel.co.uk reception@greenbank-hotel.co.uk @greenbankhotel

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L E T’S G E T

J

Photography by RW Brown

ohn Harvey met Morveth Ward, Business Development Manager at Business Cornwall at Ben’s Cornish Kitchen. They caught up over a long lunch which featured spiced monkfish taco, pork cheek lasagne for Morveth and cod fillet with slow roast tomato for John. Dessert was chocolate cremeaux for Morveth and sorbet for John.

H OW D I D YO U E N D U P WO R K I N G F O R B U S I N E S S C O R N WA L L ? Honestly, it was purely timing, and as I found out, brilliant timing. Though born and raised in Cornwall I moved away in 2007 and up until 2013 I was living in SW London rowing full time at Molesey Boat Club on the GB Start programme. At this point I had a very difficult decision to make: do I continue rowing, aiming for the Rio Olympics, making a whole load of sacrifices (social, career-wise and personal) along the way, reaching for that one big goal that is super-hard to achieve? Or, do I follow the safe option and pursue a normal career with fewer sacrifices? I decided on the latter. After I made the decision, a decision made easy after meeting my soulmate, Abi, who was living and working in Cornwall, I then started working for a law firm in Cornwall. This is what I’d trained for, studying law at university in Bristol. Sadly I wasn’t enjoying the work in practice and even though it certainly wasn’t the right firm for me I also knew deep down that the profession wasn’t really right for me either – I lasted five weeks. I decided to look ‘out of the box’ for something a little more suited to my personality. That’s when I saw a position at Business Cornwall, I applied immediately and a couple of weeks later I was working here.

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W H AT A R E T H E B E S T PA R T S A B O U T Y O U R J O B N OW? It’s got to the point now where I know my bosses (Nick and Toni Eyriey) so well that I can be completely honest here: never have I woken up and not wanted to go to work, nor been less than eager for that matter, I think that says it all. The best part has to be the constant interaction with a broad array of unwaveringly enthusiastic businesses that we deal with on a daily basis. Another element which is great is the general open-mindedness and flexibility at Business Cornwall, which means ideas are always considered rather than being suppressed.


W O U L D Y O U AG R E E T H AT P R I N T M E D I A I S I N D E C L I N E?

W H AT D O Y O U E N J O Y D O I N G O U T S I D E O F WO R K?

Business Cornwall has a highly targeted and niche audience along with a good reputation that has been built up over the past 10 years, as a result we are still only seeing an increase in demand for the physical publication, Business Cornwall Magazine. However we still recognise of course that we do need to safeguard ourselves for the future, which is where being open-minded and flexible is imperative. To pre-empt and thus safeguard Business Cornwall we have upped our digital services with more focus on this side of the business. Most notably, thanks to UKNetWeb, we migrated to a new, more interactive website earlier this year which has enabled us to offer a wider range of more engaging content. We’re now seeing nearly twice as many unique visitors compared with the same period last year. We also soft-launched Business Devon earlier this year which will do the same thing, but in Devon, and online only.

Rowing, road cycling and Cross Fit style training/ weightlifting – I train once or twice each day as well as competing. I’m totally obsessed with keeping fit and strong. I do love to head to my parents farm near St Ives of a weekend where I turn into a complete hillbilly, often driving around on one of my vintage tractors or tearing around the fields on an old motorbike, usually with Rolo, the Jack Russell (Parsons – long legs so he can keep up!), and Abi on horseback, in hot pursuit.

THE VENUE

BEN’S CORNISH KITCHEN, MARAZION John and Morveth enjoyed dinner at Ben’s Cornish Kitchen, tucked away very close to the causeway to St Michael’s Mount in Marazion. It is very easy to pass by this restaurant if you don’t happen to know about the seriously impressive array of awards, such as The Trencherman’s Best Restaurant award in 2015. There are however quite a few rave reviews from leading food critics. ‘Understated’ is a word that is used often. As is ‘rustic’. Many find it noteworthy that this is a family restaurant with Ben Prior abley assisted by his brother sous chef Toby and mum Jayne, described by the brothers as ‘the glue’. The food is unpretentious and excellent. The menus offer beautifully combined flavours such as local scallops, spiced caramel, cauliflower and golden raisin which is simply cooked, really well with locally-sourced produce. Even in the depths of winter, it is genuinely advisable to book ahead at Ben’s. The service and the atmosphere is always as wonderful as the food. The location, just a few steps from St Michael’s Mount, is really just the cream on top.

YO U’V E A L S O G OT OT H E R T H I N G S G O I N G O N , W H AT IS TRANQUIL IRON F O R I N S TA N C E ? Haha, I like to keep busy! Tranquil Iron is a hobby-business, which I do with two good friends of mine from the farming scene, where our creative sides can run wild. We make sculptures from Cornish granite and mild steel. The highlight has to be exhibiting a seven-tonne piece at Chelsea Flower Show in 2012. We currently have work exhibited in Surrey and Cornwall. Another big passion of mine is in bricks and mortar, I’m committed to being successful and it is this which will ensure that I am.

benscornishkitchen.com Tel: 01736 719200

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seasons A SWEET FOR ALL

EMILY SCOTT, HEAD CHEF AT THE ST TUDY INN, GETS FRUITY WITH A PERENNIAL FAVOURITE

B

akewell tart is most definitely a tart with a heart - dress it up or down, a rustic pudding that can be made throughout the year using different seasonal fruits. Cherries, peaches, blackberries, plums. Get fruity. Here I use raspberries. Tart yet sweet, they are a favourite fruit of mine. Rubus idaeus, the raspberry, belongs to the same botanical family as the rose and the blackberry and contains more vitamin C than an orange. I love a fact. This tart is the perfect ending to supper with friends or the ideal treat at teatime, warm out of the oven with crème fraîche or a dollop of clotted cream. Life really is sweet.

Raspberry Bakewell Tart Ingredients: 2 punnets raspberries 2 tbsp raspberry jam

For the pastry: 250g /8oz plain flour 1 free-range egg yolk 125g/4oz unsalted butter a little cold milk

For the almond filling: 200g/7oz ground almonds 200g/7oz unsalted butter 200g/7oz caster sugar 2 whole eggs zest of lemon flaked almonds for topping You will need a 23cm round tin about 2.5cm deep, lined with parchment.

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Method: Preheat the oven to 190°C/375°F/Gas Mark 5.

Pastry: Place the flour in a food processor along with the egg. Dice the butter into small cubes and add to the bowl. Blitz. Add a tablespoon of milk and continue to process. The dough will begin to come together into a smooth ball. Chill in the fridge for 30 minutes while you make the filling.

Filling: Place the softened butter with the sugar and mix until light and fluffy. Add the eggs one at a time. Fold in the ground almonds. When finished you should have a soft paste that quite easily drops from a spoon. Remove from the bowl and stir in the lemon zest. Generously flour your work surface. Roll out the pastry and line your tart case or cases with it, pressing firmly into the sides with your thumb. Chill for 30 minutes.

MY SIMPLE RULES FOR

making good pastry... •

Make sure all your ingredients are cold

Make sure your hands and work surface are cool

Chill the pastry twice, once after making and also after you have lined your tart tin

To blind bake, line your tart case well with parchment paper and weigh it down with baking beans or rice. Blind baking before you pour in the filling gives a better texture, and creates a contrast to the filling

Press the sides of the pastry firmly into the base and sides of your tart case with thumbs

Always cook on the middle shelf as the top shelf can often be too hot

Be bold, be brave, tackle it like you make it every day

Remove the tart case from the fridge. Spread a thin layer of raspberry jam onto the pastry and scatter the raspberries evenly. Dollop the almond filling and spread over the raspberries and scatter flaked almonds on top. Place on the middle shelf of the oven and cook for 35-40 minutes or until the surface is golden brown and the top is firm to the touch. (This tart does not require blind baking)

Liam Stevenson, Master of Wine, suggests a wine match for Emily’s tart Matching sweet with sweet is undoubtably the hardest of all food and wine pairing decisions but when they work they are exquisite. Bordeaux, most famous for its red wines, benefits climatically from its proximity to the Atlantic and the movement of two relatively slow moving rivers, the Dordogne and the Garonne. At a turn in the river on the Dordogne, slow moving air

full of moisture sits long on the vineyards, laden heavy with over ripe Semillon and Sauvignon Blanc grapes. In autumn, rot quickly forms and penetrates the skins, concentrating the juice inside and adding a nutty note to the honeyed fruit. Naturally high acidity is not lost and the resulting wine from the region of Monbazillac is one of France’s most undervalued gems.

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rise rise & of Cornish gin The

WITH SIX CORNISH DISTILLERIES, GIN FESTIVALS

Other Cornish firms have enjoyed the boom in the gin business to varying degrees. ISO spaces, for example creating a wonderful container space for Fever-Tree at this year’s London Gin Festival. Among the offerings at this year’s Cornish Gin Festival in Truro in late June, was the happily named Rock Samphire Gin by Curio Spirits run by husband and wife, William and Rubina Tyler-Street and based in Mullion. This popular variety is flavoured with rock samphire, or sea fennel, from Cornish cliffs which adds a distinctive spicy flavour to the gin. Trevethan Gin from Trevethan Distillery, near Saltash is produced by owners Robert Cuffe and John Hall and is actually based on an old traditional recipe from Robert’s family. Robert’s grandfather, Norman Trevethan, perfected the recipe in the 1920s, and it includes includes more exotic flavours, such as cardamom, orange peel, lemon peel and vanilla along with the usual suspects of juniper, coriander, cassia and angelica.

AND A NEW GIN BAR AT THE PENVENTON MANOR HOTEL, IT SEEMS THAT THE GIN REVIVAL IN THE COUNTY IS LITERALLY IN FULL FLOW Words by Viki Wilson

O

n June 25 and 26 this summer, gin lovers from all around Cornwall enjoyed the opportunity to sample the wonderful array of blends on offer from the six Cornish gin producers who have sprung up around the county in recent years, at one of two Cornish Gin Festivals. There is, it seems, popular demand. Recently the Penventon Manor Hotel celebrated the renaissance of artisan gin, opening its classic new Gin Bar, featuring 150 carefully selected gins. They also now offer a special Gin Palace break, offering gin lovers the chance to stay overnight and sample a taster board each including four gins, one Fever-Tree tonic and a selection of fruit and ice as part of the package.

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Brothers Steve and Chris Dustow adapted their family business of potato farming at Colwith Farm near Fowey to make Stafford Gin, named after Stafford Mathew Dustow, the brothers’ great,-great-grandfather.“It turns out that producing EU compliant alcohol from scratch is a tricky operation. However, with help from a biochemist friend and six years of trials, we eventually got there and it was certainly worth the wait,” says Steve. One of the most famous Cornish gins is the multi-awardwinning Tarquin’s Gin made by Southwestern Distillery near Wadebridge. “One unusual ingredient is the Devon violet. From these I take the delicate leaves, which add a vibrant green freshness to the gin and create something deliciously unique,” says head distiller Tarquin Leadbetter. There is also Elemental Gin, produced by yet another family company, led by Jon and Jilly Meyer from St Columb who launched Elemental Gin in 2013. Made from a secret blend of twelve botanicals, Elemental Gin is also an awardwinning artisan gin produced in the county and winning plaudits from the likes of the prestigious London Gin Club for its deliciously crisp flavour. Finally, THE sixth gin producer IS The Wrecking Coast distillery in Tintagel. This gin is made with Cornish clotted cream which gives it a smoothness, with vanilla notes, surrounded by a complementary spicy gin. So, what was the atmosphere like when all six rival producers arrived to set up their pitches at the gin festival?

“Actually, we were so busy chatting to each other about all the strange elements of gin production, that we had to tear ourselves away to actually set up our stalls and interact with the public,” laughs Avian Sandercock of sixth gin producer The Wrecking Coast Distillery. “The fact is that each of the Cornish distillers are all brilliant, all different and each gin has different quirks and flavours. We were all interested in each other’s recipes and methods.” According to Avian, this fact about gin — that like wine, each one has a different character owing to the flavours, recipes and production methods — is one of the key reasons why we are seeing such a boom in the artisan gin industry in Cornwall, and indeed around the UK. “For the last four or five years, there has been relaxing of licensing laws, enabling small distilleries to set up,” explains Avian. “The larger companies tend to steal the market with drinks such as vodka — a good vodka is practically tasteless, so smaller artisan companies can’t really compete with the bigger distilleries owing to economies of scale. Whisky legally has to be matured in casks for at least two years which can cause cashflow issues for small businesses. “This leaves gin. Small, artisan distilleries can be really creative with flavours and production. Naturally enough in Cornwall, where there is a huge amount of creativity, fantastic local produce and a boom in expertise in the food industry, gin production has become a popular craft.”

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Plymouth Gin Small artisan distilleries may be seeing something of a revival, but of course, the South West has a fine gin heritage, not least in the form of Plymouth Gin, a leading international brand which is produced in the country’s oldest working distillery. The building dates back to the early 1400s, and today it is protected as a national monument. Over the centuries the building was a monastery and a shelter for refugees. The Pilgrim Fathers even spent their last night in England here in 1620 before making the short walk down to the harbour to set sail on the Mayflower. The Mayflower ship forms Plymouth Gin’s trademark label today. However, it was not until 1793 that the

building became a distillery when a Mr Coates joined the established distilling business of Fox & Williamson and the company began to make the acclaimed Plymouth Gin. Described as smooth, creamy with a slight sweetness, and with an elegant and aromatic finish, Plymouth Gin has won an impressive array of international awards and is considered less dry than the much more common London style of gin, apparently as a result of a higher proportion of root ingredients, as well as a softer juniper flavour. Today the brand is owned by French company Pernot Ricard, but being geographically protected, Plymouth Gin can only be made in our fair city beside the Tamar.

51 Canapés & Conversation


MEET THE PARTNERS - ST AUSTELL BREWERY

Splashing out

WHY STOP AT A PINT OF ALE? ST AUSTELL BREWERY HAS JUST ACQUIRED A BATH FULL!

S

t Austell Brewery has completed a major new investment reinforcing its continued growth within the brewing and hospitality industry with the acquisition of fellow West Country brewer and pub company, Bath Ales Limited. The deal, which was completed for an undisclosed amount, includes the Bath Ales brewery, situated between Bath and Bristol, its portfolio of beer brands and its 11-strong pub estate. Furthermore, it lays down a bold post-Brexit marker of St Austell Brewery’s intention to continue to invest in the sector. James Staughton, Chief Executive of St Austell Brewery, said: “As a business, St Austell Brewery has a strong commitment to Cornwall and south-west England and the deal supports our strategy to strengthen and extend our presence in the Bristol and Bath region. Together St Austell Brewery and Bath Ales will deliver solid and distinctive offerings to customers combining conscious innovation, service excellence and the scaling of what works. “For a long time Bath Ales has been a company I have admired and this exciting acquisition provides the coming together of two like-minded businesses.” He added: “Bath Ales brews great beer and has a thriving pub estate, both of which complement those of St Austell Brewery. As part of the acquisition we are committing to a longterm significant investment in the Bath Ales brands, pub estate, people and brewing facilities.” Roger Jones, founder of Bath Ales, said: “This is a really exciting move for Bath Ales. With the investment and broader support from St Austell Brewery, we are better placed to capture the opportunity that exists for Bath Ales. “We are confident that we can also make a strong contribution to their operations so that the combined

organisation can really set the standard for quality beers and outstanding venues.” Jones added: “From the first contact with St Austell Brewery we genuinely found people and an operation that have a consistent set of values and the same commitment to quality. The combined business will be a force to be reckoned with.” St Austell Brewery, which is one of only 28 independent family-owned brewers in the UK, was founded in 1851 and is known to be one of the oldest businesses in Cornwall. The company owns 168 pubs and inns across the South West. Best known for Tribute Cornish Pale Ale, Proper Job IPA and Korev lager, St Austell Brewery makes its award-winning beers at its brewery in St Austell. The company reached the landmark figure of 100,000 brewers’ barrels (163,659 hectolitres) of its own brand beers brewed in a calendar year in 2015 – equivalent to 28.8 million pints. All of St Austell Brewery’s beers will continue to be brewed in St Austell. Bath Ales, founded in 1995, brews a successful awardwinning range of beers including Gem and Barnsey and operates a pub estate in Bristol, Bath, Cirencester and Oxford. Current Bath Ales directors, including Roger Jones who is Managing Director, will play an active role during the transition and integration process.

www.staustellbrewery.co.uk www.bathales.com

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host be the

with the most

If you want to entertaIn clIents wIth a lIttle flaIr, Kerra Buchanan of Kerra’s caterIng has some InspIrIng Ideas

I

magine a dusky evening on the banks of the helford river. ladies in vividly coloured silk kimonos are enjoying oysters and champagne as they mingle and laugh with the male guests in dinner jackets on the water’s edge. service is discreet and flawless, the canapés are memorably delicious. this is an event catered by Kerra’s catering, one of the most rapidly growing catering companies in cornwall. “I have to say that was one of the most beautiful events we have been asked to organise,” says Kerra. “It was a dinner party for guests who were visiting from Japan and it really was a wonderfully exotic sight to see the ladies all dressed in their colourful silk kimonos, enjoying oysters and champagne on the beach.” Kerra’s catering has had many interesting requests, and the company has been selected to cater for a glittering array of clients including sir tim rice. But perhaps the real deftness of the company is that the team cater events

ranging from beautiful picnics on exclusive yachts, to large corporate occasions at events such as the royal cornwall show for clients such as cornish mutual, to more intimate, rustic events. The branch company Helford Hogroasts offers really beautifully cooked country fair for clients who want to relax and enjoy a more traditional cornish occasion. “at this point, we are fully equipped to deal with events of all sizes and styles,” says Kerra. “It is a matter of course that we provide excellent food and drink and thoughtfully prepared menus, but we also care that the client can relax and enjoy their event knowing that everything is taken care of. we’ve got it covered.” www.kerrascatering.co.uk

53 Canapés & Conversation


A ROUND-UP OF SOME OF THE CHARITIES THAT THE SAMPHIRE CLUB IS PROUD TO SUPPORT

RO B E RT OW E N COMMUNITIES (ROC) The centre of Truro was transformed into a sea of green one balmy evening in late June when the third annual Robert Owen Communities (ROC) 5K charity fun run kicked off from Lemon Quay. The run attracted a record ‘sell-out’ field of more than 500 participants who ran, jogged or walked the scenic riverside route around the city’s Boscawen Park, then back to the starting line. Made possible by high level business sponsorship and community support, the event raised over £17,000 for ROC - another record! The charity supports local people with learning disabilities. Over three years, the event has now raised more than £38,000 for ROC, becoming the major source of funding for ROC Welcome, the charity’s vibrant social club. It has also given ROC much greater prominence, including a platform for ongoing sustainability. The charity’s plans include the development of community and work place inclusion for the people they support. Many runners enter as teams from business, rather than as individuals, and this distinguishes the event from the majority of other running events held in Cornwall. Compering the event were John Harvey of the Samphire Club and BBC Radio Cornwall’s Daphne Skinnard.

T H E C O R N WA L L FOOD FOUNDATION Celebrating its 10th anniversary this year is the Cornwall Food Foundation, the registered charity of Jamie Oliver’s Fifteen Cornwall in Watergate Bay. All profits from the restaurant go to the foundation and, over the last decade, this has helped recruit 184 apprentices to its kitchen. The vast majority of recruits were unemployed and untrained but today, of the 112 who have passed the apprentice programme, 80% are still working as chefs. The scheme has given amazing opportunities to young people when they may not have been considered by others - half of the recruits were suffering from mental health problems, whilst 40% had behavioural problems such as violent behaviour and substance misuse. The changes to these people’s lives that this charity has made are immeasurable. Of course, funding has come from other places - the restaurant was built with £600,000 EDRF investment, match funded by various organisations in the public and private sector, whilst, ongoing, the Apprentice Programme has been part-funded by £1.1 million of investment from the European Social Fund. Since 2006, the restaurant has put over £22million into the Cornish economy through wages and food spend. More recently the charity has rolled out a series of community cooking sessions, known as FoodWorks, to encourage better eating choices.

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SAMPHIRE CHARITIES - NATIONAL LOBSTER HATCHERY

on going

forwards

SUE BRADBURY DISCOVERS A HOT CRUSTACEAN BAND DOING GREAT THINGS IN NORTH CORNWALL of thousands of juveniles each year which are regularly released into the waters around Cornwall and Devon.” Meanwhile, opening the facility as a tourist attraction is proving a great way to educate. There is a very rare orange lobster to look at, a variety of crabs and, of course, lots of baby lobsters in the maternity unit. According to surveys, well over 90% of visitors say that they will change the way they shop for seafood as a result of what they have learnt during their tour – a significant achievement that is no doubt contributing to a change in perceptions. The business world is benefitting too. A virtual European Lobster Centre of Excellence was recently formed at the Hatchery, comprising distinguished marine scientists from around the globe. Partly as a result, export orders for juveniles have been won from France, Norway and Iceland. Bryan Coode, Chair of the Hatchery’s trustees, said: “The work here involves fishermen, scientists and divers in a community engagement programme that is boosting lobster stocks, assisting the local fishing industry and contributing to scientific knowledge that’ll help provide food for an increasing population.” Lobsters are far from cute but they are important. Thanks to improved fisheries’ management, improved coastal water quality and, in part, the work of the National Lobster Hatchery, the UK’s supplies are growing ever more plentiful. It’s a real Cornish success story.

Photography by Katie Sindle & Mary Neale

A

s baby animals go, this little lobster doesn’t really have the upper claw against its furrier rivals. Plus, when you think of ‘lobster’, you are more likely to think of a gourmet meal prepared by a top chef. The good news for our big-eyed crustacean chum is that he isn’t destined for the dinner table. He’s one of many lobsters to have been hatched at the National Lobster Hatchery, a pioneering marine conservation charity in Padstow. Educating people about the importance of sustainable fishing is a vital part of the organisation’s work, along with research and conservation. Lobster stocks effectively collapsed in the seas around Norway in the 1960s and have still not recovered. To prevent that happening here, scientists and fishermen work together at the Hatchery to produce more lobsters and help manage the local aquaculture. General Manager Dom Boothroyd said: “We have two main research aims - to gain a better understanding of the pros and cons of marine stocking and to develop the technology we need to maintain and increase fish supplies.” The hatchery have teamed up with partners from across the academic world to improve the processes required to raise large numbers of lobsters and understand better what happens to them when they are released. Mature lobsters can live a long time but their chances of babies surviving their first two weeks in the wild are less than one per cent. Female lobsters carry their eggs under their abdomens for up to a year before releasing them as larvae into the water so, when a pregnant lobster is caught by local fishermen, she is brought into the Hatchery’s maternity unit. There, the babies swim off their mother and, in a staged process, are transferred to special rearing tanks. “Around forty per cent of the larvae in our lab survive – a thousand-fold increase on rates in the wild,” said Dom. “We expect to bring on tens

The National Lobster Hatchery, Padstow, is open from 10am, 7 days a week. For further information, visit www.nationallobsterhatchery.co.uk

55 Canapés & Conversation


samphire club the

The Samphire Club Launch Party - April 7, 2016 Around 140 people from the South West and beyond attended the launch of The Samphire Club in April at The Cornish Food Box in Truro. Guests were treated to an Argentinian barbecue, canapĂŠs, wine and prosecco.

Daphne Skinnard, Assistant Editor at Radio Cornwall, gave an opening address before John Harvey took to the stage to explain more about the club and what it aims to achieve. Photography by Toby Weller

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social events

57 CanapĂŠs & Conversation


samphire club the

Spring Drinks at The Greenbank Hotel, Falmouth The Samphire Club’s Spring Drinks party, held at the Greenbank Hotel on May 20, was a resounding success. The guests – a mix of people from the fields of marketing,

design, photography, film, IT and business support – enjoyed delicious and plentiful canapés accompanied by free-flowing prosecco and beer, and some great conversation.

Curry night at The Cornish Food Box in Truro On June 17 The Samphire Club returned to its launch venue for an informal curry night with hosts, The Cornish Food Box providing an authentic Malay Curry with beer provided by tribe members ‘Padstow Brewing Company’. The evening was an opportunity for members to break bread together and converse with the aim of making new

connections and catching up,with existing contacts. Tor Amran from the Cornish Food Box kindly shared their recent experience of their Crowdfunder campaign and pitching in London as part of Richard Branson’s Voom competition and answered questions from the assembled guests.

58 The Samphire Club


social events

Samphire In The City at Northbank, St Paul’s June 21 saw The Samphire Club stage its first event in London at Northbank Restaurant on the banks of the Thames. The aim was to bring together members from the

South West with members of the Cornish Community in London to sow the seeds of greater links. See page 10 for our article on Samphire in the City.

59 CanapĂŠs & Conversation


join us I

f you like the sound of drinks by the sea with business contacts you’re keen to meet, or discovering new, exciting collaborations while you enjoy fabulous food and drink in some of the South West’s most beautiful venues, why not join us? The Samphire Club is an invitation only networking club, but if you want to be part of the ‘tribe’, if you believe in building authentic and productive relationships and possess a sincere spirit of collaboration, please do express an interest in joining. For more information about the Club and details of forthcoming events, visit www.thesamphireclub.co.uk. To express an interest, email John Harvey at john@thesamphireclub.com If you would like to feature in the next issue of The Samphire Club magazine, please contact the editor at victoria@glossmagazines.co.uk

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with thanks to our partners Cornwall InnovatIon www.cornwallinnovation.co.uk

ChrIs MuGford www.chrismugford.com

CornIsh PIrates www.cornish-pirates.com

PhIlosoPhI www.philosophi.uk

Gloss MaGazInes www.glossmagazines.co.uk

rICK steIn www.rickstein.com

anthony Greenwood www.anthony-greenwood.com

st austell Brewery www.staustellbrewery.co.uk

harland aCCountants www.harlandaccountants.co.uk

stePhens sCown www.stephens-scown.co.uk

hazel Parsons events www.cornwallwedmeetup.com

sue BradBury Pr www.suebradburypr.com

It west www.itwest.co.uk

the GreenBanK hotel www.greenbank-hotel.co.uk

Jenny wren events www.jennywrenweddingsandevents.co.uk

total ProduCe www.totalproduce.com/uk

KInGdoM & sParrow www.kingdomandsparrow.co.uk

ward wIllIaMs www.wwasurveyors.com

MInInG searChes uK www.miningsearchesuk.com This magazine is published by Gloss Magazines Ltd. Gloss Magazines Ltd., Tremough Innovation Centre, Penryn, TR10 9TA

Profile for Gloss Media

The Samphire Club magazine by Gloss magazines  

Summer 2016 issue of The Samphire Club magazine, a magazine for businesses connected with the South West and London. Produced by Gloss Magaz...

The Samphire Club magazine by Gloss magazines  

Summer 2016 issue of The Samphire Club magazine, a magazine for businesses connected with the South West and London. Produced by Gloss Magaz...