❤ LOVE LOCAL ❤
FURNISS BISCUITS
125 years ago, John Cooper Furniss set up shop in the centre of Truro, preparing gingerbread and fairings into the small hours to serve them fresh the next day. His teashop soon became known as the place for the town’s tastiest biscuits and within a few years, his food was a standard feature in shops across Cornwall. Furniss was passionate about Cornish heritage and used local suppli- ers and produce where he could and the ethos is the same today. Now at its new home in Redruth, at the heart of the Furniss bakery stands the famous 65 year-old 115ft oven, replicating the home-baked biscuit look and taste which makes customers come back for more. The new Gingers range are heart-warming homely treats made for sharing. With designer packaging, not only do they look good on the outside, but these golden circles of delight are packed full of fabu- lous Furniss fl avours. The Gingers complement the traditional, picture postcard range, which includes trademark Original Cornish Fairings, Gingerbread and Clotted Cream Shortbread.
JAMIE OLIVER’S FIFTEEN CORNWALL THE CORNISH FOOD MARKET
The Cornish Food Market is a unique online shopping service that delivers fresh local produce to people in the South West. Run by the family-owned wholesale business Westcountry Fruit Sales Ltd, the Cornish Food Market makes the same delicious produce available to people at home. In fact, customers will be provided with the same produce that serves some of the county’s most celebrated restaurants, including Rick Stein’s Seafood Restaurant and Jamie Oliver’s Fifteen. To make their service more holistic, the Cornish
Food Market also sources household items, meaning that you can get everything you would normally get in a supermarket delivered to your door. All at the same time as truly supporting local producers and reducing food miles. Fruit and vegetables are freshly picked from local fi elds, while all meat is Cornish and fi sh is caught daily, fi lleted and packed overnight. Find out more at
cornishfoodmarket.co.uk.
42 | THE WEST COUNTRY FOODLOVER
This renowned social enterprise began back in 2006 following the success of Jamie Oliver’s Fifteen London. Today, the groundbreak- ing restaurant and apprentice scheme has trained more than 100 apprentice chefs and served over 400,000 diners. This is an amaz- ing feat in a county with the lowest average wage and high youth unemployment. Pop into Fifteen Cornwall today and you can expect to be treated to a slap-up Italian-inspired meal of the best seasonal and local produce, designed by head chef Andy Appleton and cooked by his apprentices. Aside from the restaurant, Fifteen Cornwall hosts regular events designed to inspire people through food. This year’s programme of events kicks off with the Fifteen Cornwall Spring Fayre in associa- tion with First Great Western on Saturday 14th March. The Fayre takes place in the Extreme Academy car park at Watergate Bay from 9.30am – 3.30pm. The event is an opportunity for visitors to meet Fifteen Corn-
wall’s many suppliers and producers who will be there showcasing their wares. BBC Radio Cornwall’s Daphne Skinnard will be hosting the Kitchen Theatre and will be joined by Andy Appleton, Neil Hay- dock from Watergate Bay and other top Cornish chefs. Find out more at
www.fi fteencornwall.co.uk/SpringFayre2015.
CHRIS CAMPKIN
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