The autumn months may be a little quieter as the hustle and bustle of summer in Cornwall subsides, but it’s also the time of year which gives the chefs in our kitchen new impetus. Fresh ideas inspired by the changing season are dreamed up and refined, whilst signature dishes are slowly perfected. Below our Executive Chef Michael Smith tells us more about what’s on the menu this autumn.
Executive Chef Michael Smith is busy reworking menus
“Autumn is a great time for us chefs and we’re doing some exciting things at Porthminster this year. Firstly we have refined the menu a little to focus and perfect our signature dishes – those that really reflect our style and ethos. For example our fish and chips are now served with hand-cut chips, triple cooked in duck fat. Porthminster Fish & Chips has won many awards in the past, but we now think they’re better than ever! Seafood Linguine is back, heaped with Cornish crab, mussels, squid and prawns and of course our Monkfish curry is as good as ever.
Delicious red mullet is on the menu once again, landed by day boats at Cadgwith Cove on The Lizard Peninsula. Earlier in the year Monty Hall’s series The Fisherman’s Apprentice highlighted the importance of eating local, sustainably caught seasonal fish; an ethos which benefits global fish stocks, local fisherman and the consumer. This has long been at the heart of what we do here and it’s fantastic to see sustainable fishing high on the agenda. Our red mullet is poached in coconut milk and served with white crab, compressed cucumber and celery salad, with jasmine rice and lime.
Other favourites you’ll still find on the menu include Salt & Spice Squid, Sticky Pork Belly and our Dashi Broth. The latter is made entirely with ingredients from our immediate surroundings, including foraged kelp and mackerel caught just out in the bay.
There are some new, richer dishes to try as the cold nights draw in. Our Cornish White Fish Soup is hearty and warming and our mussels are now served with the earthier flavours of Cornish cider, wild sorrel, nettles and tomato. We’re also pretty happy with our take on that English classic, the apple crumble! It’s served with lemon and chamomile ice cream, and of course a scoop of clotted cream in a nod to tradition.
Availability of local fish depends on weather conditions
Refining the menu in this way also means we can concentrate more on daily specials which make the most of the freshest fish of the day. Being a little quieter means we can be ultra adaptable – if a local boat hauls a fantastic catch it can go straight on the menu that evening. However sometimes as the weather gets rough at this time of year the boats can’t get out, that just means we serve more red meat and game as specials: we don’t have to compromise on quality. I’m excited about getting some fantastic partridge, pheasant and venison in shortly.
It’s a stunning time of year to be in St Ives. We’ve been having bright, blustery days recently and the town and beach look at their best in many ways. I’m really envious of people visiting St Ives when it’s like this!”
Coming soon – eat out for less with the early diners menu, plus the exciting new Porthminster Tasting Menu will be available in early November. Watch this space!