Flavours of Cornwall
It might be September but summer is far from over on your plate
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.