The Cuisine of Cornwall
The Cuisine of Cornwall
by Sandy Guy
The emphasis on fresh seasonal produce, so entrenched in countries like Italy, France and Spain, is gaining momentum across Britain, and nowhere is this more in evidence than Cornwall. Cornwall's epicurean renaissance is largely thanks to Britain's favourite fishmeister, Rick Stein, who taught the British to enjoy eating fresh fish in his hugely popular television shows and series of cookery books, the first published in 1988. Sandy Guy visits Stein at his flagship Seafood restaurant in the historic seaside port of Padstow, and savours more bounty from the seas at Jamie Oliver's new Fifteen Cornwall at Watergate Bay, a glorious runway-sized sweep of sands near Newquay.
by Sandy Guy
The emphasis on fresh seasonal produce, so entrenched in countries like Italy, France and Spain, is gaining momentum across Britain, and nowhere is this more in evidence than Cornwall. Cornwall's epicurean renaissance is largely thanks to Britain's favourite fishmeister, Rick Stein, who taught the British to enjoy eating fresh fish in his hugely popular television shows and series of cookery books, the first published in 1988. Sandy Guy visits Stein at his flagship Seafood restaurant in the historic seaside port of Padstow, and savours more bounty from the seas at Jamie Oliver's new Fifteen Cornwall at Watergate Bay, a glorious runway-sized sweep of sands near Newquay.
- Word count: 1260
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- To view the story in full, please contact the writer directly.
Keywords: Great Britain Gourmet Travel Food & Wine Celebrities Destinations Fine dining seaside seasonal produce historic ports Cornwall
Stories can be cut or expanded to suit your required word count. Exclusive rights for state, country or region are available for this piece.
May 2009
Stories can be cut or expanded to suit your required word count. Exclusive rights for state, country or region are available for this piece.
May 2009
