Fifteen Farmers Market, Autumn 2012

Porthminster’s Executive Chef Michael Smith teamed up with friend Ryan Venning of The Herring for an inspiring demo at this year’s Fifteen Farmer’s Market.

The pair served up a treat for an audience of food lovers, creating a traditional Japanese Dashi Broth entirely from Cornish ingredients. “We’re having a bit of fun and going for a ‘rock pool’ effect as the end result,” explained Ryan, who prepared wonton’s coloured with squid ink to create a pebble-dash effect. These were stuffed with corriander, lime, chilli and ginger.

Ryan lets Michael do the talking!

Michael explained that many ingredients similar to those used to create a Dashi Broth in Japan could be found within the immediate surroundings of the beach café. For example sugar kelp from the shore line is now picked, boiled and dried and replaces Japanese kombu in the dish. Mackerel from St Ives bay is dried and used instead of bonito flakes.

Adapting local ingredients saves thousands of airmiles

Michael and Ryan added native oysters from Porthilly, local Lobster, mussels and clams, as well as some sea lettuce and foraged samphire to the broth. For a similar recipe and more details on how this Cornish Dashi was created, see our earlier recipe post.

Finishing touches

The audience were keen to have a try!

Thanks to Matthew Stevens and Son, who provided the local seafood for this dish. Ryan Venning is head chef at The Herring, located at Bedruthan Steps Hotel, Mawgan Porth.

Launching our ‘Signatures Menu’

We’ve created a new way to enjoy eating at Porthminster for the autumn and winter season. Find out more below, and don’t forget it’s easy to book online, so why not come and see us in St Ives?

Our award-winning Fish and Chips

Our new Signatures Menu was created for lunch and early evening, inspiring you to enjoy St Ives in all its glory and have a delicious, great value meal before heading home. It’s also a chance to try some of our favourite dishes for less. Starters include hearty, warming soups and our favourite – Salt and Spice Squid, as well as vegetarian dishes featuring delicious seasonal ingredients. For mains, as well as our famous Fish and Chips, you can tuck into Sticky Pork, Seafood Linguine or Sumac Spiced Goats Cheese Tart. If you’re holding out for dessert, why not try our Naked Chocolate Crème Brulee or a new season Apple Crumble with Lemon and Chamomile Ice Cream.

Two courses are just £17.95. Running throughout the autumn and winter, the Signatures Menu is available at lunch Tues – Fri, and dinner Thursday & Friday for tables booked up to and including 7.00pm.

Don’t tell everyone, but St Ives is stunning out of season!

Call 01736 795352 to check details or to talk to one of our team about your reservation.