Local and seasonal are two of the most over-used, abused, and misused adjectives in the world of food. Last Saturday however, Nick and Sioned Rudlin from Merchants’ Manor Hotel, Falmouth took the concept to dizzying new heights.
Food fads are never good. Sensible culinary countries such as Italy, France and Spain seem immune to our tabloid-fed paranoias about what to eat. It’s boring. And mostly funded by companies with a vested interest in selling us the food in the first place. Doh.
I say surf but really I lawnmow. Yep, that’s right: I don’t ride barrels, have no idea how to carve and rarely wipe-out. Instead I gently slide, belly on wood (behind neoprene) into shore with an occasional squeal, not unlike the action of cutting grass: arms outstretched, pushing forward. And that’s how I like it best.
What perverse culinary twist has turned lunchtime at work into the spurned lover of our daily meals? Keep her (or him) firmly under wraps, consume preferably under the pretence of doing something else and whatever you do, don’t acknowledge them for shame of being found out.
One cannot think well, love well, sleep well, if one has not dined well. – Virginia Woolf
Emily Scott, award-winning chef and once owner of The Harbour restaurant in Port Isaac (now Outlaw’s Fish Kitchen) has made her name as a chef who has a love of simple, seasonal and quality food. The Harbour Kitchen Supper Club is part of her private catering company The Harbour Kitchen, which she describes as being all about: “good food and bringing people together round a shared table.” Read More
“It was Kurt’s idea.”
When Rick Stein found out that Kurt Jackson was painting the Camel from its source on Bodmin Moor to Stepper and Pentire Point, he describes how, “it fired me up to match what he was painting with cooking.” Read More
Rodda’s, the 124-year-old family business, best known for its golden encrusted clotted cream (and where better to have it but on top of ice cream at this time of year) has recently broken with tradition and taken on the supermarkets by producing custard made with 20% clotted cream.