A TASTE OF CORNWALL: HEAD TO THE GREAT CORNISH FOOD FESTIVAL
PUBLISHED: 15:51 17 September 2014 | UPDATED: 13:16 30 August 2017
The Great Cornish Food Festival is dedicated entirely to the celebration of Cornish Food & Drink and the perfect scone recipe
Food-lovers from across Cornwall and beyond are gearing up for the tastiest event of the year, with the Great Cornish Food Festival from the 26 - 28 September in the heart of Truro, the festival is the largest event anywhere dedicated entirely to the celebration of Cornish Food & Drink.
Even better, the festival is still completely free to visit, thanks to the generosity of a number of corporate sponsors, including key sponsor First Great Western.
The bustling Food Hall is always a great place to mingle with the movers and shakers on the Cornish food and drink scene, where seasoned festival staples rub shoulders with the freshest new faces. From rare-breed meats to melt-in-the-mouth pastries, handcrafted gin to world champion cheese, absolutely everything on offer has to be made or produced in Cornwall.
Wander the aisles, browsing a multitude of delectable products – tasting, exploring, and finding out about the people behind them. And when you’ve got your fridge well and truly stocked, sit back and savour a bit of Croust (that’s a bite to eat and drink’ in the mother tongue), or a beverage or two in the dedicated bar, sponsored by Sharp’s Brewery and Proper Cornish and featuring its own Beer & Tea Deck - a new feature for this year.
In a fast-paced, lively programme hosted by presenters from BBC Radio Cornwall, free-to-attend masterclasses will run every hour right through the three days. The highest-calibre line-up the demo stage has ever seen is studded with an array of top-notch chefs from across the county, including Fifteen’s Andy Appleton, Stein’s very own Jack Stein, plus a welcome return to the festival for two of West Cornwall’s best-loved chefs, Ben Tunnicliffe from the Tolcarne Inn and Mick Smith from the Porthminster Beach Café.
Newcomers this year include Jamie Porter from the St Moritz Hotel on the North coast and Mark Apsey, of the recently refurbished Idle Rocks down on the South coast at St Mawes. Both are currently making some serious waves in the Cornish gastro-scene, and have been hailed as ones to watch by those in the know.
Getting to the festival, which takes place on Lemon Quay, is hassle-free, with easy access on foot or by car, rail or bus. Rail links operate throughout the county and beyond, and the Langarth Park & Ride just a 10 minute bus journey away. The festival is open from 9am-5.30pm on Friday 26th and Saturday 27th, and from 9.30am-4.30pm on Sunday 28th.
Meanwhile, for the lowdown on all that’s completely unmissable this year, check out our magnificent seven – top tips for what you simply have to see at the Great Cornish Food Festival 2014.
Recipe: the perfect scone
There is a knack to home-made scones which, once learnt, will not fail you. Try this recipe from Rodda’s and, for extra hints and tips about getting it just right, pop along to the Great Cornish Food Festival on Friday 26th September and watch a Cornish Cream Tea Masterclass by Stephen Marsh from the Greenbank, including how to make his remarkable 15 minute jam.
time: preparation, 15 minutes | cooking, 15 minutes
500g plain flour, plus extra for dusting
15g baking powder
100g caster sugar
100g Rodda’s salted butter, diced
250ml Rodda’s milk
1 medium free-range egg, lightly beaten
227g pot of Rodda’s Cornish clotted cream
200g good-quality strawberry jam (preferably homemade)
For the egg wash:
2 egg yolks
A pinch of sugar
Sift the flour, baking powder and sugar into a bowl. Using just your fingertips, rub the butter into the flour until it is no longer visible. Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough.
Preheat the oven to 200C/fan180C/gas 6. Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with baking paper.
Now mix the egg wash ingredients together in a small bowl and brush the top of each scone, twice.
Bake in the oven for approximately 15 minutes. Try not to over-bake them or they can be dry. Serve warm with the Rodda’s Cornish clotted cream and strawberry jam.