The demonstration sought to highlight the possibilities when using seasonal produce in your cooking, with such delights as braised belly of pork from the farm’s own herd of rare breed British Lop pigs with seasonal vegetables, pan – fried mackerel on a bed of cherry tomatoes and basil, monkfish wrapped in parma ham over creamed cabbage, chocolate fondant with home – made vanilla ice cream and a raspberry coulis, raspberry and crème fraiche Eton mess, all using fruit and vegetables grown on the farm and picked only hours beforehand.
Amongst the audience were the Truro College Science department, having had a tour of the farm. Judie Sutton, Programme Area Secretary for the Science Department said
‘We all thoroughly enjoyed the day. The tour was very informative and cooking was really interesting – we loved the tasters despite being very full after a great lunch. It was an excellent day.’
Also amongst the crowd was Gill Hay who commented,
'Already being a devotee of Trevaskis fare and hardened 'foodie' I hardly needed any persuading to turn up! Was a little hesitant about the weather and the event being staged outdoors but it soon became evident that the only drizzle was the oil which the chefs so professionally used! The sun shone through as did their enthusiasm for the produce which they, and we, are privileged to use. The choice of menu was first class as demonstrated by the way the samples generously passed around rapidly disappeared and forks and spoons licked clean. Smiling faces all round.
My closing comment - as Dicken's Oliver (not the Jamie one) would say - more please!'
Thank you Gill and rest assured this is only the first of many similar events to come !
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