It’s the start of a new season at Porthminster, and we’re looking forward to rediscovering the wild food of the seashore and coastal path as nature comes to life this spring. No doubt as our understanding and knowledge of every inch of our surroundings is fine-tuned, we’ll be introducing new dishes inspired by our finds as the year progresses. We hope you’ll come and see what we’re creating!
Once again in 2014 we are offering the chance to join us and Caroline Davey of Fat Hen, local forager and ecologist, for a Forage and Feast experience. A day of exploration providing a unique insight into the wild food of St Ives Bay, these events start and finish at the Café, and involve a guided walk and a three course lunch featuring foraged ingredients.
Spring dates are as follows:
Please book via the Fat Hen website.
Fat Hen pioneered foraging and cookery courses when it was launched more than 5 years ago. Having recently returned from maternity leave, Caroline is relaunching with an impressive new cookery school at her renovated barn near Penzance. Specialist wild food courses in fish, game, seaweed & wild Italian cookery are on the curriculum. There will be a chance for everyone to get involved, including a fun foraging and cooking club for children, kayaking and cycling foraging routes, and gourmet wild food weekends.
However Caroline is also happy to be returning to work with the team at Porthminster for Forage and Feast 2014. “Porthminster is a stunning and inspiring location. Micheal and his team are dedicated wild food enthusiasts, keen to make the most of their unique surroundings. The food they create with the seasonal ingredients we find has really impressed me every time we have done an event together. It’s very creative but also refined.”
Michael Smith, Executive Chef at Porthminster added, “alot of the things that we forage along the seashore work inherently well with the delicious fresh fish and shellfish of St Ives Bay. Small touches can really enliven dishes, adding exciting colour and fresh flavours. These wild foodstuffs are out there waiting to be discovered and can easily be used at home.”
Please book early as spaces are filling up quickly. More Forage and Feast dates are planned for the autumn.