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Traditional foods of Cornwall

Written by Catherine on

As well as its world-renowned beaches and stunning natural beauty, Cornwall has in recent years also become a popular destination amongst foodies.

This should come as little surprise as the county’s traditional foods, the increasing popularity of seafood and the number of top-quality restaurants basing themselves in Cornwall has made it a hotbed for food enthusiasts.

So if you are heading down and staying in one of our holiday cottages this summer or at some point in the year then you need to read on to see what traditional Cornish food and unique dishes you should try during your holiday.

Seafood Stew

Cornwall’s close relationship with the sea and fishing has allowed the county to capitalise on the ever-increasing popularity of fish and seafood dishes.

A handful of quality restaurants use fresh local produce to create spectacular seafood dishes and one such restaurant is Jamie Oliver’s Fifteen Cornwall.

One of Fifteen Cornwall’s most spectacular dishes that you should try is its Cornish Fish Stew with Crab and ‘Nduja Toast. The dish is a delicious concoction of all the best local seafood you could think of mixed together to create a mind-blowing meal.

The Seafood Stew serves four to six people and its ingredients include a type of seaweed called sea spaghetti, a red pepper, a yellow pepper, cherry tomatoes, good fish stock, cockles, mussels, firm white fish, squid and handpicked white crab meat. To see the full ingredients for the dish click here.

Roast Tronçon of Turbot with Hollandaise Sauce

If you are heading to Padstow for a day out then there is only one place you should be eating at and that is Rick and Jill Stein's flagship restaurant in the town; The Seafood Restaurant.

This year marks the 40th anniversary of The Seafood Restaurant and if you are looking to try their signature dish to celebrate then try the Roast Tronçon of Turbot with Hollandaise Sauce. It has been on the menu for over a decade and is a classic favourite of Rick Stein showcasing the core of his food philosophy: "fresh fish, simply cooked".

As Rick says this dish is: "turbot in the English style, simple and probably a nicer way of eating this wonderful fish than anything more elaborate."

Lobster Fregola

Another popular recipe created by Andy Appleton, who is the head chef at Fifteen Cornwall, is the Lobster Fregola with Aioli.

The dish, which can serve up to six people, is a summer lobster dish that is perfect for those al fresco moments.

When using local lobster, this is a great Cornish-based dish to try during your holiday to the county. See the full ingredients for the dish here.

Fruits de Mer

Another popular dish at Rick and Jill Stein’s The Seafood Restaurant in Padstow is its Fruits de Mer.

This dish offers diners local seafood in the French style, all left in the shell and served on ice with mayonnaise and shallot vinegar.

Mussels, brown crab, velvet crab, lobster, langoustines, winkles, oysters, scallop, whelks, cockles, clams and razor clams are all included in the Fruits de Mer dish.

Cornish Pasty

No traditional foods of Cornwall list would be complete without the Cornish pasty as it is synonymous across the country with Cornwall.

A traditional, genuine Cornish pasty is filled with sliced or diced potato, swede, onion, diced or minced beef and seasoning to taste such as salt and pepper.

The pastry can be made from short crust, rough puff or puff pastry and can be glazed using milk or egg. Crimping is the traditional process of making a Cornish Pasty and, to be a proper Cornish Pasty, the crimped edge should sit to one side of the pasty.

Getting your hands on a Cornish pasty will not be hard, as almost every town and city will have a pastry shop selling this famous food. Just beware of those pesky Seagulls as they also like a Cornish Pasty now and again!

Cornish clotted cream

A must-try when holidaying in Cornwall is the famous Cornish clotted cream. It is made when milk is unpasteurised and is heated using steam.

Once the cream is left to cool down the cream starts to clot (hence its name) and the end result is a delicious thick cream that is usually used to spread on scones or bread and is also commonly added to a bowl of strawberries. Some locals even add it to a cup of tea!

If you are looking to taste some of the best cream in the county, then you should look no further than Rodda’s.

Rodda’s has been making clotted cream since 1890 and first started with Eliza Jane Rodda making Cornish clotted cream in her farmhouse, but since these humble beginnings Rodda’s is now a popular choice amongst households across the UK.

If you want an extra treat during your holiday in Cornwall, then you should try Rodda’s latest Cream Tea in a Box product. This new product, which is set to be rolled out later in June and will be available to buy from local stores in Cornwall, contains a scone, knife, napkin, Tiptree jam and Rodda’s cream in a self-contained box. It sounds like the perfect idea for a picnic!

Cornish Yarg

Cornish Yarg may not be quite as familiar as Cornish clotted cream or the Cornish pasty, but trust us, it is just as tasty!

Yarg is a Cornish cheese that is made from the milk of Friesian cows and it has a striking nettle coating that is supposed to protect the cheese from deterioration. The cheese is hugely popular across the world as cheese enthusiasts enjoy Yarg’s unique flavour, creamy texture and crumbly centre.

Cornish Saffron Bun

The Cornish Saffron Bun is a delicious treat for visitors to try and is certainly a traditional Cornish food. The bun is made using Sycamore leaves during the baking process where it is flavoured with saffron and is made from confectioner’s sugar. Although the bun is now eaten all-year round, it was traditionally only eaten on festive occasions such as Christmas and Easter.

Cornish Ice Cream

Cornish ice cream is made with clotted cream and whole milk and its velvety smoothness and creamy flavour is why millions of people every year buy Cornish ice cream.

Now most Cornish ice cream companies try to use milk from local Cornish farms and local Cornish cream during the making process of it.

Catherine

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