Is the best word I can use to describe how wonderful our evening was on Friday at The Alverton Hotel. Executive Chef Nick Hodges and Head Chef Erkki Mikk highlighted the very best from soil, land and sea. The seafood was from St Ives, Beef from Truro, Apples from a local orchard, end of season Blackberries and Sea buckthorn foraged from hedgerows and Cheese from the Helford, Looe and Bude.
This was the first time I've eaten out but sat indoors in over a year and my second evening out out since I've had my not so little bubs. I felt very anxious but was put at ease when we entered the dining room. The high ceilings, opened windows and evenly spaced tables made me feel very comfortable, diners sat in their bubbles and staff wore face masks.
The tables were beautifully set with autumnal squashes uniquely shaped and colourful autumn leaves.
We enjoyed a staggered five course tasting menu paired to a matching wine flight. I loved the name of the first one - 'Whispering Angel'. Great isn't it?
It had a fresh aroma and notes of citrus and pink grapefruit that paired very well with the well cooked scallops and air dried ham for the Entré.
The evening was a lot like one of my 'Chat and Eat' nights, they had Annie Sibert from My Fish Kitchen demonstrating how to fillet the perfect lemon sole using Victorinox kitchen knives before tucking into course number one with a delicate herby broth (nage), poached lemon sole, native mussels and oysters
Each course made us excited. My Father was very impressed with the quality of food, the tentative staff and service and of course the wine flight.
The most memorable for the both of us though was the third course, medium-rare Nanteague Farm beef fillet topped with a perfect runny St Ewe Free Range Eggs and Cornish Gouda crisp and underneath tartare pickles, with a bowl of baby potatoes including some purpley coloured ones that were buttery in flavour and so soft they literally melted in the mouth. The fillet was cooked to perfection.
It is no wonder this hotel has been awarded two AA rosettes for its restaurant. It is the perfect setting for a date night with the option to stay the night too with reasonably priced rooms.
To end the evening guest speaker James Greet of The Greet Cheese Delivery Company talked us through the final course and about the 3 cheeses - Treveador Farm Dairy Whalesborough Cheese and Cornish Gouda Co we were about to eat.
We thoroughly enjoyed the 'Taste of Truro' experience and keeping an eye out for what is next at The Alverton Hotel.
Today I picked up an Italian deli picnic box from the lovely Valentina Langley of La Pineta Italian Deli in Truro.
With my husband and baby in tow we ventured to the beautiful village of Devoran and sat by the waters edge and opened our picnic box and just cooed over all the goodies inside. Our eyes just got bigger and bigger as we saw the generous portions of lasagna and cocoa topped tiramisu.
The contents of this box included:
ANTIPASTIFine charcuterie of San Daniele (18 month Capocollo Toscano , Speck del Trentinos ) prosciutto, Coppa Di Parma, and Salame from Campania.
A selection of Cheese from the Campania region of Burrata, Provola and Scamorza affumicata.
All served with La Pineta’s homemade preserved mushrooms, peppers, broccoli, tomatoes, homemade Olive and Sun-dried tomato Bread.
Lasagna da Cellole
Tiramisu dalla Mamma.
We started with the lasagna. It was layer upon layer of surprises with egg, meatballs to fennel and chorizo. I've never eaten a lasagna quite like this.
The Burrata soft and oozy which complimented the basil and antipasti produce. This was my first time trying this cheese and I'd happily eat again.
My personal favourites were the preserved peppers, mushrooms and spicy roasted broccoli with a divine infused oil that I couldn't stop soaking up the sun-dried tomato bread in.
Everything was moorish. The quality of the Campanian cured meats were great especially the fennel salame, so thick and juicy.
But boy was that tiramisu out of this world. Velvety smooth with a cocoa topping, Italian Mascarpone with layers of ladyfingers and surprising chunks of chocolate and nuts.
These picnic boxes are perfect for date days and nights and family get togethers. Highly recommend. We had such a wonderful brunch, bubba even enjoyed nibbling on a few bits.
Looking forward to collaborating with Valentina when things have calmed down and we can all dine together again.
Order your Picnic Box with La Pineta Italian Deli, here - www.facebook.com/LaPinetaItalianDeli
After hearing such good things I finally got to tick the Twisted Currant off my to-eat list today with my Mother-in-law, Sister-in-law and my bubba. It was certainly worth the wait. We relaxed and enjoyed our afternoon teas in the bay window with the 2 dogs. When we booked the lady on the phone had such a welcoming gentle voice. They cater for all dietary requirements there.
When we arrived we sat down and enjoyed good quality Tregothnan tea. It's always nice to enjoy a good decent cuppa, followed by 2 tiers of homemade decent sized sandwiches with a good choice of fillings - egg mayonnaise, cheese, gammon & pickle and brie and cranberry. There was also a plate of cakes, pistachio sponge with rosewater icing, chocolate and orange cake and chocolate brownies. Then followed a warm currant scone with jam and clotted cream. Not only is it dog friendly but it is also breastfeeding friendly and has proper changing facilities that isn't back breaking. Highly recommend this lovely cafe.
Firstly I make my own stock.
1 leftover chicken carcass
1 onion, quartered
2 carrots, thickly sliced
2 celery sticks, thickly sliced
1 bay leaf
1/4 tsp salt
1/2 tsp roughly crushed peppercorns
2.5 litres cold water
Put the chicken carcass and vegetables in a large saucepan. Add the herbs, salt and peppercorns.
Pour over the water and bring slowly just to the boil. Skim off any scum with a slotted spoon. Reduce the heat to a gentle simmer, then half cover with a lid and cook for 2 - 2 1/2 hours until reduced by about half.
Strain the stock through a large sieve into a jug.
Chill the stock for several hours or overnight and then skim off the thin layer of fat on the top of the stock.
1 tbsp sunflower oil
2 chicken thigh and leg joints, about 375g
500g leeks, thinly sliced, white and green parts kept separate
3 smoked streaky rashers, diced
2.5 litres chicken stock (4 pints)
1 bay leaf
1 large thyme sprig
50g long-grain rice
salt and pepper
Heat the oil in a large saucepan, add the chicken joints and fry on one side until golden. Turn them over and add the white sliced leeks and bacon.
Fry until the chicken is golden all over and the leeks and bacon just beginning to colour.
Pour in the stock, then add the bay leaf, thyme and season with salt and pepper. Bring to the boil. Cover and simmer for 1 - 1 1/2 hours, stirring occasionally until the chicken is falling off the bones.
Lift the chicken, bay leaf and thyme sprigs out of the soup with a slotted spoon and put onto a plate. Remove the skin and bones from the chicken then cut the meat into pieces.
Return the chicken to the pan, adding the rice and green leek slices. Simmer for 10 minutes until the rice and leeks are tender.
Taste and adjust the seasoning if needed.
I love my nephew (aged 9.5) but even more so for doing things like this, the kid has such a kind heart.
Instead of having an advent calendar this year my sister has been teaching him more about 'Sharing is Caring'. This year he has made a reverse advent calendar which means every day instead of opening a window to eat chocolate he adds much needed food items and some extra special items of food to a box that will go to a family that is less fortunate in Cornwall this Christmas for Penryn & Falmouth Foodbank.
It was my nephew's Christmas Eve last night with my Sister as it's his father's year to have him for Christmas, so yesterday they delivered the box of goodies to the Food Bank.
Good Job Moomin x
I am very excited to have Seni Glaister and Jon Stefani, co-founders of WeFiFo joining us at our next Chat and Eat night. WeFiFo is an online platform enabling those who love cooking to share their food with a wider audience and ensuring those who love to eat to have more choice than ever before.
Working with enthusiastic home cooks, supper clubs and professional chefs WeFiFo offer hosts a safe way to earn a flexible income, meet new people, reduce their food waste and improve their skills. WeFiFo are working with people all around the country from Master Chef winners to River Cottage foragers and partnering with people and businesses as diverse as Waitrose, cocktail mixologists and artisan cheese makers.
They are here to tell you more about what they do, so please do come along, they'd love to meet you, because at the end of the day food tastes better together.
The ticket link will go live next week.
Have a read of this article.
A couple of people that I have met at business networking events recently, always ask WHY?
WHY do you do these events? WHY??
I will tell you WHY, shall I?
I know what it feels like to be bullied, isolated from peers and to feel lonely. I hate the thought that people go through this every single day, and if I can somehow make a little difference to someones day, month or year then I shall pursue with what I love doing and that is bringing people together.
It is simple to me, I love meeting new people of all ages, all backgrounds, I love making new friends and I love food. I get a real buzz hosting my foodie events and hearing loud chatter and laughter, I know I am doing something right.
Food brings people together, great and controversial conversations are always had over food and drink.
Never in all my life have I gone to initially meet a hotelier to then be introduced to the head chef who takes me through to the kitchen to construct a dessert so unimaginable right in front of my eyes, which I didn't want to destroy as it was so pleasing to my eyes.
If Life Gives You Lemons Take Tom's