“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
Despite a recent row over oyster sizing, the Fal oyster which is smaller than its Pacific farmed counterpart, has been nothing but big news in Cornwall.
Fal Oyster Gathering in Falmouth
“The process used to make champagne is exactly the same”, assistant winemaker Sarah Midgley informs me. Read More
Cornish Champagne: behind the scenes at Camel Valley
Breakfast is a mixed bag (of museli, granola, porridge, whatever tickles your morning get-up). On the one hand, everything that is worst about the food industry is represented in saturated technicolour: Read More
Second or third breakfast? Get it at Courtyard Deli, Falmouth
Oysters, once food of the working class in the nineteenth-century and now considered elitist, difficult to eat, slimy, snot-like. It’s going to be a tricky sell. Especially at £1.50 a slurp. Read More
Cornish oysters: why we should all be eating more
I thought I knew a few things about meat. That is until I met Philip and Ian Warren. And I realised I actually knew nothing. Particularly about the fragile moorland ecosystem that without Warrens, may not exist at all. But also about ageing meat properly, suckled beef and the skill of real butchery. Read More
What I didn’t know about meat. And why Philip Warren butchers are so exceptional
The latest food trend is something that (thankfully) can never be bottled and sold. Take one pinch of birdsong, a sprinkling of grass and lashings of fresh air and you are Eating Outside. A challenge for supermarkets to replicate, yet … Read More
If you go down to the Woods Café, you’re sure of a piece of cake…
Last week, the doors of middle class rural idylldom were thrown open to urban sprawl. River Cottage meet the city of Plymouth. A brave move and a welcome injection of provenance pedigree to a city that is upping its gastro stakes and in desperate need of some celebrity tender loving care. Read More
River Cottage Canteen Plymouth
Crab apples have generous pectin levels, therefore the margin of error for first time jelly makers (moi) is generous and it’s easy to get right. Read More
Forgotten Fruits – crab apple jelly
‘The season of mist and mellow fruitfulness’ may well be beckoning but the apples ‘bending the moss’d cottage-trees’ in Keats’ celebration of autumn are sadly absent in many gardens and orchards across the UK. Read More
Saffronbunny 