Exploring Cornish cuisine, local produce, seafood, pasties, cream teas, and insights into local breweries and distilleries.
Coastal foraging in Cornwall: crabs, prawns, lobster, mussels, razor clams, dulse, samphire and the hedgerow behind the beach — what to gather, when, and the code that keeps it sustainable.
What to eat and drink in Cornwall: pasties and cream teas, crab and sardines off the day-boats, saffron buns and hevva cake, Cornish Yarg, clotted-cream ice cream, Tribute, Rattler, Cornish gin and Camel Valley wine — and where to find them.
The Cornish cream tea: its history, the jam-first rule, protected clotted cream, how to make one at home, and where visitors find a good one — from a house where the best are home-made.
The Cornish pasty from a family that lives it: real history and myths, the PGI rules, how we make them to the genuine recipe, and where to eat one — including the Looe shop that was ours.