Flavours of Corn­wall

It might be Septem­ber but sum­mer is far from over on your plate

Cornwall Life - - INSIDE -

Chef Ben Quinn has keeps sum­mer go­ing

What a stun­ning sum­mer we’ve had. As we cling on to the last ves­tiges, we feel the need to sa­ti­ate our crav­ings for all things sun-ripened and Mediter­ranean be­fore the au­tumn starts to set in and our sea­sonal food fo­cus be­gins to shift.

For me, this is the time of year to serve up bowl­fuls of colour­ful Pan­zanella - an old-school Ital­ian clas­sic that uses up old bread and su­per-ripe toma­toes. This salad goes with ev­ery­thing from grilled meats, creamy cheeses to oily fish and del­i­cate shell­fish.

The lovely Meg from One Field Farm is our go-to for de­li­cious, juicy ripe toma­toes. As al­ways, we like to use the best Olive

Oil (Mother’s Gar­den) and Cider Vine­gar (Se­cret Or­chard); it’s the qual­ity of th­ese ba­sic in­gre­di­ents that makes sim­ple dishes like this re­ally sing out with flavour.

At Can­teen, our day-to-day home at Wheal Kitty near St Agnes, fresh pro­duce from Meg and many oth­ers con­tin­ues to ar­rive daily. Th­ese lo­cal food pro­duc­ers have helped fuel an end­less sum­mer of cliff-top sup­pers and sun­set food ad­ven­tures; there is no doubt that the sum­mer of 2018 will al­ways live in our mem­o­ries!

As well as ‘flash feeds’ on our doorstep here in Ag­gie, the Wood­fired Can­teen team ven­tured fur­ther afield this sum­mer, in­clud­ing to Wilder­ness Fes­ti­val in Ox­ford­shire where we served over 300 guests along­side Si­mon Stal­lard of The Hid­den Hut. Next stop is Meatopia – a Lon­don gath­er­ing of the top ‘live fire’ chefs from all over the world, where my­self and the team are look­ing for­ward to break­ing the mould once again.

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