❤ LOVE LOCAL ❤
BRIAN ETHERINGTON MEAT CO. POSH PASTY CO.
Cornwall and pasties are synonymous. But what happens when you throw a TV presenter and top quality local ingredients into the mix? Posh Pasty Co. was founded by James Straw- bridge, (yes, he is Dick Strawbridge’s son), in 2013 after spotting a gap in the market for pasties with a difference. The pasties are hand crafted in Cornwall us- ing produce from carefully selected suppliers. Flavours range from classic Cornish through to the more unusual mackerel and beetroot, and the quality of ingredients used shines through. More recently, James and co. have branched out into pies, sausage rolls and even deli- cious Cornish ice cream and frozen yogurt, all of which can be found stocked in some of the West Country’s best delis, cafes and farm shops. Most recently Posh Pasty Co. products can be found in the prestigious department store Selfridges and they have teamed up with St. Austell brewery to produce a range of four Posh Pies. Visit
poshpasty.co to fi nd out more.
Brian Etherington Meat Co. has been supplying Cornwall with the fi nest quality meat since 1954, proudly keeping it Cornish and working with local farmers to ensure the best produce with provenance. The traditional family business is innovatively evolving and continuously expanding to competitively offer nationally the best quality produce possible. They are winners of a plethora of awards including Best Butcher of the Year in 2013. The passion for perfection, and generations of knowledge all translates into the delicious taste of rare breed, specialist and traditional butchery counter meats. Perfect for foodies, chefs and those passionate about the provenance of their pro- duce, Etherington’s have expanded to offer the only Butchery Academy in Cornwall. The hands- on courses offer students the opportunity to get stuck into butchering meat, learning about different and delicious cuts, quality control and the skills of knife handling. Tutors guide students from nose to tail and start to fi nish as they tackle pork, beef, lamb or game. There are fi ve different courses to choose from and students can have a half day or full day of teaching. With foodie fans like Thom Hunt, 7th Rise and Fifteen Cornwall the Butchery Academy makes for an exciting and immersive day full of fascinating tips and expert advice. Situated in a bespoke building, the classroom sits adjacent to Etherington’s Farm
Shop. The classroom is part of a huge investment created in 2012 to innovatively expand the family business and to future proof the traditional skills of butchery in Cornwall. With a passion for provenance and supporting Cornish producers the development has inspired the Farm Shop, classroom, conference facilities and eco- development by the sea. Etherington’s Butchery Academy is affi liated with Cornwall College.
HIGHER TRENOWIN FARM SHOP PATNICK’S PRESERVES
Patnick’s Preserves has been running for more than 20 years, creating delicious preserves in Cornwall. The preserves are made using local produce where possible, most notably the Kea plum, which grows in Kea, between Falmouth and Truro. It is the Kea plum jam that has won them a Gold award in the Taste of the West awards. If you want to sample some for yourself you can pick up a jar at Trevaskis Farm Shop or Purely Cornwall in Looe. Find out more about Patnick’s Preserves including their best selling strawberry jam (which is perfect with clotted cream and a scone), at
www.patnicks.com.
Higher Trenowin Farm Shop was set up in 2006 and has become a very important part of the farm’s life. Located in the old Cows house, where Bridgette used to milk the cows twice a day, visitors can now stop by to pick up Cornish beef along with fruits, vegetables and other essentials.
Much of the produce sold is grown or reared in the farm, including
a herd of Ruby Red Devon cattle. If it’s not Trenowin grown it will have been sourced from neighbouring farms and beef is butchered on the premises. Traceability is key and all of the beef sold has an identifi ca- tion number and in some cases a name that can be traced and provide details on how and where that beast was reared. As well as beef the farm shop sells local pork, which is also used to make their own sausages and bacon. Eggs come from their own hens too and Bridgette makes the cakes, biscuits, jams and preserves. Find out more at
www.highertrenowin.co.uk/farmshop.php
46 | THE WEST COUNTRY FOODLOVER
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