❤ LOVE LOCAL ❤ SHARP’S BREWERY
You can’t visit Cornwall without sampling an obligatory pint of locally brewed ale, and you won’t go far wrong with Sharp’s. Founded in 1994 and based at Rock, the brewery is best known for its fl agship brand Doom Bar (which also hap- pens to be the No. 1 Cask Beer in the UK). In 2014, production capacity increased by ap- proximately 40 per cent, meaning that they produced a whopping 260,000 barrels of ale last year. Growth has been spurred by an increase in sales and an expanding portfolio, which now also
includes Cornish Pilsner and Atlantic Pale Ale, among others. 2014 also saw the launch of the brewery’s fi rst pub, The Mariners,
in Rock, which was a joint venture with Michelin Star chef Nathan Outlaw. The pub boasts menus created by Outlaw which pairs locally produced premium pub food with an extensive range of Sharp’s cask conditioned and bottled beers. The pub has already gained quite a reputation, securing a place in The Telegraph’s list of best new attrac- tions in Cornwall. If you’ve always fancied your chances at brewing your own beer you could be in luck with Sharp’s latest campaign, ‘There’s an Adventure Brewing’. The campaign taps into research suggesting that many of us would all have been more adventurous if we could re-live the last 10 years. The campaign aims to provide several adventurous opportuni- ties throughout 2015, the fi rst being the chance to create your very own personal brew with Sharp’s. Visit
www.sharpsadventure.co.uk to fi nd out more.
KITTOW’S BUTCHERS
This fi fth generation Cornish family butchers is based on site at Kilhal- lon farm near Par. The farm has been running since 1880 and has its own pedigree herd of Red Rubies. It is here at the butchers’ fully licensed and export approved cutting plant that Mr Kittow’s Famous Sausage Co. is also based. Owned and run by James Kittow, the butchers has won several
awards for its meat products including gold Taste of the West awards for their Cornish Hogs Pydding and Pen’n’tinny Porker Sausage. Their bespoke butchery service helps farmers and smallholders wishing to retail their own meats or just stock the freezer at home. They work closely with local producers to ensure they can deliver top-notch beef, pork and lamb, including native and traditional breeds. Visitors are very welcome for farm tours too. Contact James at Kit- tow’s Butchers on 01726 814926 for more details.
RUGERONI’S
Legend has it that the Rugeroni family’s secret chilli and garlic relish recipe was originally created to feed armies by spicing up their meager rations of meat, bread, cheese and fi sh during the crusades. Fast forward to today and the original Rugeroni’s relish, which launched just last year has picked up Italian and Argentinian roots along the way. Based in Lelant in Cornwall, Mark Rugeronis, his wife
Sally, their son Louis, sister Alison and her husband Paul are busy injecting the family’s eclectic food history into a range of relishes, chutneys and sauces. The classic recipe is a chilli and garlic relish, but since launching they have rapidly expanded the range to include mayonnaise, mari- nades, dressings and sauces. Find out more at
www.rugeronis.com.
DUCHY OF CORNWALL NURSERY CAFÉ
The Duchy of Cornwall Nursery is part of the Duchy of Cornwall Estate, which is situated in the beautiful Fowey River valley, a mile from the ancient medieval capital of Cornwall, Lostwithiel. The impressive remains of the 13th Century Restormel Castle, once owned by Edward the Black Prince the fi rst Duke of Cornwall is within walking distance of the nursery, making it ideal for a day out. Take respite in the
recently relaunched café, which was rebuilt after a fi re and moved nearer to the nursery. The current Duke of Cornwall, HRH The Prince of Wales is actively involved in the running of the Duchy, including the nursery and café. The café is open from 9am most mornings (10am Sunday) for coffee and cakes. Breakfast is served until 11am and food can be ordered from 10am – 4pm. All cakes are homemade that day and the ingredients are locally sourced from a stones throw away.
44 | THE WEST COUNTRY FOODLOVER
MIKE SEARLE
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