Where to buy Fal Oysters... October 25 2012, 0 CommentsBelow is a list of where to buy fresh, wild, native Fal Oysters
Tominari Chiba - Dinings October 23 2012, 0 Comments
Tominari Chiba discusses questions of Taste before his appearance at the 2011 Taste of London Festival
When it comes to buying British, which local producers can you recommend...
Cornish Native Oysters and Fundimentally Fundus
Sonya Meagor - RSPCA Good Business Awards 2011 October 23 2012, 0 CommentsEco cuisine – RSPCA Good Business Awards 2011 – Highly Commended Eco cuisine’s ethos is simple – great tasting food with respect for the environment we live in. Founded in 2007 and running as a full time business since 2009, last year was a very good year for this small ethical and sustainable catering business which now has founder Sonya Meagor plus two part-time employees working regularly – with a larger team put together for events including a recent WWF conference and Greenpeace video production. Regular business includes a contract with the School of Economic Science - which has committed organic vegetarian food policy which Eco cuisine adhere to and feed over 300 people each week in term time. “We use Woodland Trust free range eggs - making egg mayonnaise sandwiches we use Hellmans free-range mayonnaise,” confirms Sonya. “In fact, whole Woodland Trust eggs are used in all recipes using eggs - even quiche made for 100 people at the vegetarian school we break in whole eggs. “We also use outdoor bred RSPCA Freedom Food ham for sandwiches and also Freedom Food Gressingham duck. We use free range chicken and turkey as a minimum standard. We buy British meat only and all suppliers adhere to the same standards. These minimum standards apply to 100% of the meat we use. “When sourcing seafood I look for MSC-registered fish like smoked mackerel and also search for sustainable species and to use seafood seasonally. We use pollack or whiting in our eco Thai-style fishcakes and MSC-registered smoked mackerel in our pate. I use Cornish native oysters from a sustainable supplier and I am always looking at better ways to source sustainable produce.” http://www.goodthings.org.uk/food/eco_cuisine/
Rose Prince - Tried &Tasted Valentine's Day Treats October 23 2012, 0 CommentsI used to be a Valentine’s Day curmudgeon; a killjoy that resented the tacky card and naff chocs industry and a snob that found the whole thing rather American, like Trick or Treat. In my view, expensive clichés (does anyone really enjoy a bunch of red roses?) is a turn off, not on. The real cure for the Valentines cynic is a bouquet of originality.
Nathan Outlaw September 15 2012, 1 Comment
Dale McIntosh's Signature Dish - Cornish Native Oysters in a Camel Valley Jelly
Photo: David Griffin
Pandora team wins Cornwall Catering Excellence Challenge 10/02/2010
Chef Dale McIntosh and his team scored a
fantastic victory in the Cornwall Catering Excellence Challenge on
Monday night (8 Feb). In a tense cook-off judged by a panel of
Michelin-starred chefs, lecturers, restaurant owners and food critics,
they beat five other teams from top restaurants and hotels in the
One of the judges, Michelin-starred chef Nathan Outlaw, described Dale's starter of "Cornish Native Oyster set in Camel Valley Jelly" as one of the best dishes he had ever tasted.