The Great Cornish Seafood Weekend Announced

Listen up, seafood fans! The first-ever Great Cornish Seafood Weekend is taking place on the 26th and 27th of October at the Great Cornish Food Store in Truro.

The special inaugural event will be a celebration of seafood, Cornwall's fishing industry and all those who work within it. The weekend-long event will include live demonstrations, talks, tasting stations, a seafood bar, sea shanties and a host of children's activities.

Pete Murt, who is the head chef at Rick Stein's flagship The Seafood Restaurant, is one of the first guest chefs to be confirmed in the event's line up. Pete's seafood journey began in 2000 at the age of 16 when he became a kitchen porter at Rick Stein's St Petroc's Bistro. After a stint of travelling in East Asia, Pete returned to Padstow and became head chef at The Seafood Restaurant, only the fourth in its 40-year history.

Joining Pete will be Stephane Delourme, former head chef and group chef at Rick Stein Restaurants, who will demonstrate the art of shucking and cooking oysters using different flavours. Acclaimed fishmonger Annie Seabourne of My Fish Kitchen will be using her renowned skills to show how to cook, pick and eat crab. 

Also making an appearance will be Jeffrey Robinson, one of the first chefs in the world to receive a Green Michelin Star, who has a passion for provenance and sustainability and is opening his own cookery school in his hometown of St Ives.

The Great Cornish Seafood Weekend is a collaboration between the award-winning Great Cornish Food Store and the Cornish Fish Producers' Association (CFPO), which represents more than 160 member vessels. 

CFPO chief executive Chris Ranford is among the weekend's speakers and will focus his session on the fishing industry's vital economic role, with around 8,000 people employed west of the River Tamar. 

Says Chris: “The Great Cornish Seafood Weekend is a great opportunity to celebrate how crucial the seafood sector is to our economy and how we are home to one of the most diverse, sustainable fleets in Europe, landing more than 50 different species of fish every year.”

Ruth Huxley, director of the Great Cornish Food Store, added: “With the first-ever The Great Cornish Seafood Weekend we want to shine a light on our brilliant fishing industry, the lifeblood of so many of our coastal communities.

“We found that when we asked people what food they most associated with Cornwall, more stated seafood rather than any other type of food.

“We're obviously really looking forward to showcasing the huge variety available from our coastal waters and encouraging people to explore lesser known species and different ways of using them.”

Also attending over the weekend will be the Cornwall Wildlife Trust promoting their Good Seafood Guide, the go-to source for advice on sustainable fish choice, and Falmouth singer songwriter Toby Webb as well as fiddle and double bass duo 'Months Advance', who will both be entertaining visitors with folk music and sea shanties on both days.

The store's outside space will be transformed into a play area for children, with mobile rock pooling led by Cornwall and Devon-based social enterprise, The Rock Pool Project and fishy face painting. 

The weekend is part of the Agrifood Sector Development Project delivered by the team behind the award-winning Great Cornish Food Store.

The project has been made possible through the Good Growth programme, which is managed by Cornwall Council and funded by the Government's UK Shared Prosperity Fund.

For more information on Great Cornish Seafood Weekend or to book your chef demo tickets go to www.greatcornishfood.co.uk

Unraveling the Delicate Art of Cream Teas: Devon vs. Cornish

Few things embody the quintessential British experience quite like a traditional cream tea. 

The combination of freshly baked scones, clotted cream, and jam served with a steaming pot of tea has become a cherished ritual across the United Kingdom. 

However, not all cream teas are created equal, and two distinct variations have emerged as regional favourites: the Devon cream tea and the Cornish cream tea. In this blog post, we'll explore the subtle yet significant differences that set these two delightful indulgences apart.

Origins:

To truly appreciate the differences, it's essential to understand the origins of both Devon and Cornish cream teas. Both regions claim to have perfected this delectable treat, and the debate over the "correct" way to enjoy a cream tea has sparked friendly rivalry for centuries.

Devon Cream Tea:

Devon, located in the southwestern part of England, is renowned for its lush landscapes and rich dairy farming tradition. The Devonshire method of serving cream tea places emphasis on the order of assembly. In a Devon cream tea, the scone is first split in half, and a generous dollop of clotted cream is spread on each half. The jam, usually strawberry, raspberry, or blackcurrant, is then applied on top of the cream.

The result is a luxurious indulgence where the rich, velvety clotted cream takes center stage, complemented by the sweet and tangy burst of flavor from the jam. Devonians firmly believe that this method allows the cream to be showcased at its best, creating a harmonious balance with the fruity jam.

Cornish Cream Tea:

In contrast, Cornwall, another picturesque county neighboring Devon, takes a slightly different approach to cream teas. Cornish cream teas are characterised by a reversed assembly process. Here, the scone is first split, and a dollop of jam is generously spread on each half. Clotted cream is then delicately placed on top of the jam.

Cornish cream tea enthusiasts argue that this method allows the sweetness of the jam to shine through, providing a perfect foil for the rich, creamy texture of the clotted cream. The cream, acting as a luxurious crown, adds a decadent finish to each bite.

While the differences between Devon and Cornish cream teas may seem subtle, they carry a deep cultural significance and pride for each region. Whether you find yourself in the rolling hills of Devon or the rugged coastline of Cornwall, indulging in a cream tea becomes a unique experience shaped by the local traditions.

Ultimately, the choice between a Devon cream tea and a Cornish cream tea comes down to personal preference. Whether you prefer the velvety cream taking center stage or the sweet jam leading the way, both variations promise a delightful journey for your taste buds. So, the next time you find yourself in a quaint tearoom, consider the regional nuances that make each cream tea a cherished part of British culinary heritage.

The Coolest Drink That Everyone's Talking About. With a Unique British Twist

The nation has been going crazy for clotted cream cold brews and shakes with a global coffee house chain pushing the latest trend of the drinks scene, especially with the "last gasp" British end of summer heatwave!

Cornish Trewithen Dairy can't get enough of these creamy, indulgent drinks and they have released their very own favourite flavours that anyone can make at home.

For an authentic experience, the cream must be Cornish. Trewithen Dairy uses only milk from Cornish herds to make their award-winning crusted clotted cream. It's gently heated and left to cool slowly, which lets the cream rise to the surface to form the famous thick golden crust. 

The Cream Tea Shake

Shake base:

50g Strawberries

200ml Milk

1 scoop Vanilla ice cream 

Topping:

1 spoonful Trewithen Dairy Cornish clotted cream

Granola sprinkle (pinch)

Half a scone 

Fresh strawberry slices

Strawberry jam

Method:

Start by blending your shake base until it's smooth and frothy. Add the halved strawberries, one scoop of ice cream and chilled whole milk and blend.

Spoon strawberry jam into the bottom of your glass and pour the milkshake up to the top.

Next, add half a scone (place a straw through the middle of the scone first so that it is held ready to drop on top of the glass) spread with jam first then a dollop of clotted cream. 

Garnish with a sprinkle of granola and fresh strawberry slice

 

Tropical Eton Mess Shake

Shake base:

100g Banana 

75ml Milk

75g Natural yoghurt

½ tsp Ground turmeric 

Juice of 1/2 lime

50g Pineapple 

15g Honey 

Topping 

1 scoop Trewithen Dairy Cornish clotted cream

Coconut flakes

Broken meringue 

Chocolate drops [optional]

Method:

Blend the banana, 100ml of milk, yoghurt, turmeric, tinned pineapple and honey into a creamy base until smooth. 

Feel free to add more milk if you want it more frothy.

Next, add the toppings.

Enjoy your amazing shake!

Chocolate - Red Velvet S'mores

Shake base:

50ml Beetroot juice (Obviously raw beetroot juice, not with any vinegar added!) 

200ml Milk

1 tbsp Cocoa powder 

50g Raspberries

Topping:

Chocolate brownie

Raspberries

Chocolate sauce

Marshmallow (blow torch)

White chocolate chips

Trewithen Dairy Cornish clotted cream

Method

Start by blending your shake base until it's smooth and frothy. Add the beetroot juice, chocolate powder and fresh raspberries to whole milk and blend.

Squeeze chocolate sauce up and down the side of your glass to get the vibe going and pour the milkshake up to the top.

Next, add the clotted cream, a few raspberries and some chocolate chips on top plus a few cubes of chocolate brownie. Sprinkle with marshmallows.

Finish with a blowtorch to toast the marshmallows and create a s'mores style shake.

 

Tiramisu Affogato

Shake base:

50ml Coffee 

150ml Milk

1 scoop Vanilla ice cream

Topping:

Candied orange zest

Sponge biscuits

Cocoa powder dusting

Trewithen Dairy Cornish clotted cream

Method

Start by brewing strong coffee in advance and chilling down in the fridge. To make your shake base, blend the milk, a scoop of ice cream and the coffee until smooth and frothy.

Next, add the clotted cream on top. Add in a couple of sponge biscuits and some candied orange zest. To finish, burn your orange zest to give off a fragrant aroma and dramatic style.

Finish by dusting with cocoa.

https://www.trewithendairy.co.uk

Cornwall's Clotted Cream Sales Soar as Visitors Flock to the Region

Cornwall's Trewithen Dairy is witnessing a 'remarkable' surge in clotted cream sales, which is great news for the dairy and farming industry in the county of Cornwall.

Despite July being one of the dampest in recent years, visitors are still flocking to the region. According to Visit Cornwall, over five million people visit the county every year during the annual summer holidays. 

This is a welcome boost and a veritable boon for the region's producers as the demand for food in the region skyrockets. 

At the heart of this lies a love for a traditional cream tea. Freshly baked scones adorned with jam and rich clotted cream are a must-have treat and at Trewithen Dairy sales are soaring.

During the peak summer months between May and September, Trewithen Dairy plans to produce an amazing 55.77 tonnes of their renowned clotted cream in various formats, including 56g, 114g, 200g, and 400g pots. 

This volume alone would equate to almost 100,000 cream teas with an estimated 10 million more cream teas expected to be consumed through Trewithen's business providing clotted cream into other retailers.

That's an enormous number of people consuming authentic Trewithen Dairy Cornish clotted cream that bears the all important and vital PDO stamp. This stands for Protected Designation of Origin and means that it is produced, processed and prepared in Cornwall using recognised methods or skills. It's genuine, delicious Cornish clotted cream made with milk from cows which are raised and grazed by farmers who are very passionate about their health and welfare. High quality, Cornish milk creates the very best tasting clotted cream.

One of Trewithen Dairy's partners, farmer Matt Rowe of Tredinnick Farm, plays a vital role in helping meet the demand. During the peak holiday season milk production at his farm increases by 20% with more milk sold in August and September than any other time of the year. 

Matt said: “Everybody loves a cream tea and its brilliant. We aim our profile to fit a 20% increase during the summer to cope with the demand in Cornwall. We try and maximise our returns so at this time of year we do produce more milk for the tourists.

“We're lucky to live and work in such a beautiful part of the world, with clotted cream made from cows all raised and grazed in Cornwall, a delicious reminder of our county.”

Francis Clarke, a director of Trewithen Dairy, said: “It's always lovely to see so many people coming to Cornwall for their holidays, and it's wonderful to know our clotted cream holds a very special place in the hearts of those who visit us. 

"Even after they return home, people want to enjoy the taste of Cornwall, and that's great news for our business and Cornwall's dairy farmers, who work hard to provide the finest milk for our cherished products.”

As the demand for clotted cream hits its peak, Trewithen Dairy is very proud to showcase the versatility of this indulgent treat. Beyond the classic cream tea, clotted cream enhances a wide range of summer recipes, from sweet to savoury. 

And as Cornwall continues to flourish as a top holiday destination, Trewithen Dairy's clotted cream will continue to provide a delicious reminder of a region that is loved by so many. And when the holiday season is over, Trewithen Dairy sales of clotted cream continue to remain robust through its online shop with people buying their cream teas online reminding them of sublime days in Cornwall, all year round.

Please check out the dairy here https://www.trewithendairy.co.uk.

Cornish Clifftop Hotel Launches Special Summer Package Offer

The boutique Housel Bay hotel is dramatically perched on the cliff's edge on the Lizard Peninsula in Cornwall. And it's is now offering its Taste of the Season package during the summer months due to exceptional demand.

The Taste of the Season package, which skilfully combines a three-night stay at the hotel with an expertly curated bounty of local, seasonal food and delectable drinks at the hotel's on-site restaurants, has previously run throughout spring, autumn, and winter. 

The latest offer named 'Taste of the Summer' is the first time the package is now available throughout the months of July, August and September.

General Manager, Alfred Mesropians said: “A stay at Housel Bay is all about slowing down and taking time to unwind and get back to nature, something our fantastic location on the coast makes very easy for our guests.

“We are very fortunate that our location shines no matter which season we're in, but summer is a particularly special time as guests can make the most of walking the South West Coast Path or swimming in the sea at Housel Bay, both at the bottom of our garden, or a peaceful yoga session in our new yoga studio.”

In an isolated position on the southernmost tip of the UK, Housel Bay hotel is surrounded by nature and sits mere metres from the wild Lizard coastline and secluded Housel Bay beach.

Commenting on the Fallowfields tasting menu included in the package, Head Chef Joseph Fallowfield said: “I'm delighted to include our brand new summer tasting menu, Jewels of the English Sun, in the package which will give guests a fantastic opportunity to experience the amazing local produce we have in Cornwall, as well as some unique combinations that they might never may have tried before.

“The Fallowfields tasting menu changes every six weeks, so each Taste of the Season package will include a different menu which is specifically tailored to that season to enable guests to capture the true essence of each season.”

The Taste of Summer package is running from now until September 20, 2023. Prices start from £428 for a single guest and £610 for two guests, sharing.

Guests staying at the hotel on a bed and breakfast basis can treat themselves to the long or short version of the Jewels of the English Sun tasting menu with or without paired wines at the hotel's two-rosette restaurant, Fallowfields, as it extends its opening hours to include Wednesdays throughout the summer months. Dishes include Cornish mozzarella with heritage tomato, thyme, peach sorbet and peach ash, and lobster and prawn bisque with carrot, ginger, Fowey mussels and saffron.

The hotel is also currently running its seafood-themed Sunday lunch menu, appropriately named 'Seafood Sundays', consisting of a local Cadgwith lobster and a variety of other seafood dishes, sides and desserts.

For more information on Housel Bay Hotel's Taste of the Summer package please visit https://www.houselbay.com/events/taste-the-season.

Celebrate the Royal Coronation with a real Cornish Cream Tea

As the nation gears up to celebrate the King's Coronation, there's really no better way to mark the occasion than with the quintessential British tradition of cream teas with authentic Cornish clotted cream. Accept no imitations - always look for PDO status on the label (protected designation of origin) as the only way to ensure every part of producing the cream happened in Cornwall.

Cornish clotted cream was granted PDO in 1998 to ensure each pot is of the highest quality, produced by traditional methods in Cornwall using exceptionally delicious Cornish milk, has a unique taste and is made according to strict guidelines. 

Trewithen Dairy uses only milk from Cornish herds to make their award-winning crusted clotted cream. It is gently heated and left to cool slowly, allowing the cream to rise to the surface to form the famous thick golden crust. 

The long weekend of celebrating is the perfect time to share little luxuries and indulgent treats with friends and family. A dozen scones, whether homemade or shop-bought, adorned with jam and cream complete the British spread - with its red and white colours reminiscent of St George's flag.

“There are countless ways to enjoy a cream tea and while we love reimagining the toppings, there's something satisfying and quintessentially British about a freshly baked scone with lashings of jam followed by Cornish clotted cream,” says Francis Clarke, director at Trewithen Dairy. 

“As we celebrate the King's Coronation, we encourage everyone to experience a true taste of the Cornwall with scones and a pot of traditional Cornish clotted cream. It's the ideal treat to share at street parties, garden gatherings and to enjoy while watching this significant event.”

The tradition of afternoon tea has barely evolved since the 11th century when the Duchess of Bedford purportedly requested a delicate afternoon snack to keep her going until dinner. It quickly became the perfect opportunity to impress through dainty sandwiches, miniature cakes, pretty china and scones. The West Country developed their own take on afternoon tea, splitting freshly baked scones before adding jam and rich clotted cream.

Whether you decide to mark the occasion with a traditional cream tea, or perhaps add your own modern twist with an array of different delicious toppings – one thing we can all agree on is that it's got to have Cornish clotted cream!

For our range of authentic Cornish cream tea hampers, order from www.trewithendairy.co.uk or look for Cornish clotted cream from your local supermarket.

Trewithen Dairy's coronation recipes are available https://www.trewithendairy.co.uk/recipes

Lemon meringue clotted cream cake

Coronation spinach, broad bean and clotted cream quiche

Summer fruit clotted cream tart

Coronation chicken skewers with mango dipping sauce

St Piran's Day 2023 five Recipes to Celebrate Cornwall's National Day

Every year on March 5th, the Cornish community celebrate St Piran, who is one of the patron saints of Cornwall. Proud manufacturers of Cornish clotted cream (with Protected Designation of Origin), Trewithen Dairy, reflect on the duchy's legendary ambassador and how the county still commemorates St Piran to this day.

About Saint Piran 

According to Cornish legend, St Piran was tied to a millstone and thrown into the Irish sea by orders of the king. Famed for washing up on the shores of Perranporth beach (which is named in his honour), it was said that St Piran lit a fire one night and in doing so discovered the precious metal, tin.

The design of the Cornish flag, originated from the flag of St Piran - The white cross on a black background is said to depict the discovery of tin. The 'white metal' flowing from the Cornish black rocks. 

How is St Piran celebrated? 

The week running up to 5th March is known as 'Perrentide' and sees towns and villages across the entire county celebrate with all things Cornish: pasties, cider and the all important cream tea with lashings of clotted cream spooned over a generous layer of jam. 

Francis Clarke, who is the director at Trewithen Dairy says: “We are immensely proud to be amongst the brilliant array of food and drink producers in our county and to champion our Cornish heritage whilst inspiring new ways to enjoy the classics. What better way to celebrate this tradition than with delicious Cornish clotted cream and butter flavoured with Cornish sea salt.”

The best Cornish recipes to celebrate St Piran's Day

Berries and Cream Cornish Pasty

It is said that the mighty Cornish pasty was traditionally made with one side meat, the other filled with jam to create a two-course meal. We've deep-filled pasties with berries and cream for a majestic sweet-treat. Perfect for packing on a picnic or enjoying on St Piran's Day.

Banoffee Cornish Fairings

With their tell-tale crackled top, golden syrup flavour and spicy ginger bite, Cornish fairings are a step up from your everyday ginger biscuit. They were once so popular at fairs that the name stuck and they've been known as the fairing ever since. Trewithen Dairy put a twist on this Cornish classic, with a banoffee inspired treat.

Stargazey Pie

This iconic Cornish dish is the perfect centrepiece for your dinner table to wow your guests. The fish are designed to 'gaze at the stars' and don't worry – you don't have to eat the heads. Legend has it this pie was created after a brave fisherman, Tom Bawcock, ventured out into stormy seas to fish when the townsfolk of Mousehole were facing starvation. He returned triumphantly with an abundance of seven types of fish, which were cooked up in a pie and served to the community.

Cornish Junket

A dish from the West Country, comforting junket has been enjoyed for generations. Traditionally finished with a scrape of nutmeg, we love ours flavoured with real vanilla, saffron or rum. Play around with toppings too – perhaps adding blood orange, salted caramel or caramelise some sugar for a crunchy crème brulee finish.

Scone Revolution - Dark Side of the Moon Scone

Reimagining the traditional cream tea, this chocolate, orange, clotted cream scone is the perfect twist on a classic. 

Francis Clarke says: “Scone Revolution is all about reimagining the cream scone.  We all love the classic, of course, but tear down the traditional boundaries and there is a whole new world of flavour sensations and stunning aesthetics to discover.  Our clotted cream is far niftier than you think!”  Francis continues: “We've had a lot of fun trying out new pairings and hope that we will inspire a new wave of cream tea lovers to create their own and share these with us here at Trewithen Dairy.”

The 'Scone Revolution' is all about adding some life to the traditional cream tea at the same time highlighting the many outstanding and versatile qualities of the award-winning Trewithen Dairy clotted cream.  Made in Cornwall, to a traditional Cornish recipe from milk produced in the county, Trewithen Dairy clotted cream has 'Protected Designation of Origin' status. Only by achieving all of these strict criteria can it be called Cornish clotted cream.

RRP £2.45

Trewithen Dairy's Cornish Clotted Cream is available in 200g and 400g sizes, available to buy direct from supermarkets across the South West or via Ocado.com. For more information, visit their website, www.trewithendairy.co.uk.

New season Wild Garlic Yarg cheese now available

Cornish hedges and woodlands are brimming with the vibrant green and pungent aroma of wild garlic at this time of year.

It is also the time of year that a dedicated team of pickers from Lynher Dairies spring into action at Pengreep Farm, West Cornwall to produce Wild Garlic Yarg. The result is a seasonal, handmade cheese that makes the most of the changing seasons and flavours of the Cornish countryside. This is a fabulous cheese for al fresco eating: mild, creamy and just a little crumbly, perfectly paired with fresh bread and fruity chutneys.

After gathering the wild garlic by hand, the team then 'paint' the leaves in concentric circles onto soft white rounds of Yarg cheese. This encourages the maturing process, whilst infusing the cheese with a hint of garlic.

The subtlety of the garlic in the cheese makes it a versatile cooking ingredient, adding extra, but not overpowering, interest to dishes. Try replacing gruyère with Wild Garlic Yarg in an Alsace style onion tart or for a real summery dish, try a twice-baked soufflé with a wild garlic salsa verde.

Wild Garlic Yarg is made by hand in the same way as Lynher Dairies' famous nettle covered Yarg, using milk both from the dairy's own herd of Ayrshire, Jersey and Friesian cross cows and from nearby farms. As one of the UK's most successful artisan cheese makers, Lynher Dairies processes two million litres of milk a year and makes nearly 200 tonnes of cheese, which is distributed nationally.

A 900g truckle of Wild Garlic Yarg costs £16.95 (including p&p) from Lynher Dairies Cheese By Post and is also available from selected cheese counters nationwide.

For further information, visit www.lynherdairies.co.uk.