Great British Menu - Dessert *Disco Fever*

Coconut Panna cotta, toasted coconut, blackberry ice cream


Panna cotta, undeniably rich and should always have a perfect wobble, infused with coconut, with flavours of blackberries and shards of toasted coconut. An ode to my desert island, and sound tracks to my life. (time to dance)


Serves 4


Ingredients


Panna cotta

380ml double cream

150ml oz coconut  milk

Coconut puree to taste

370ml double cream

3 sheets gelatine

140g icing sugar, sifted

1 vanilla pod, split

4 fresh fig leaves


4 x dariole moulds  


Blackberry ice cream


Puree

1kg frozen blackberries

4 tbsp caster sugar


Ice cream base

400g double cream

350ml milk

6 egg yolks

125g caster sugar

2 tbsp creme de cassis

1 vanilla pod



Method

  1. Panna cotta place 380ml of double cream in a pan with 150ml coconut milk, coocnut puree, 3 fig leaves and a split vanilla pod. Slowly bring to the simmer and once simmering turn off the heat and leave to infuse for 10 minutes. Taste.

  2. Soak 3 leaves of gelatine into cold water. In a bowl combine 370ml double cream with 140g sifted icing sugar. Remove the gelatine from the water, squeezing out the excess water, then add to the warm cream to dissolve. Strain infused mixture onto the cold cream and stir well. Pour into dariole moulds and blast chill for at least 2 hours.


  1. Blackberries place blackberries in a heavy sauce pan with caster sugar gently warm through allowing the sugar to dissolve and fruit to bleed. Process until a smooth puree and then pass through a sieve to remove pips. Set aside.

  2. Ice cream base pour the milk and double cream into a heavy based pan with the split vanilla pod, slowly bring to simmering point. Infuse for 10 minutes. Strain through into a clean pan.

  3. Whisk the egg yolks and sugar together, pour in the warm cream mixture stirring continuously. Heat gently until it begins to thicken or you can run your finger through it on the back of a wooden spoon.

  4. Allow to cool and refrigerate over night.


  1. Fold in the blackberry puree, taste. Churn into an ice cream until thick and creamy according to the ice cream makers instructions.


  1. Dip the moulds into hot water, invert onto serving plates, serve with blackberry ice cream and toasted coconut.



Equipment needed:


• Ice cream maker


Pre-Prep (preferred)

  • Base for blackberry ice cream

  • Panna cotta mix  or (blast chill on the day)

Shout out to:

Jan Billington - Edible Flowers



Dancing into May

Hello! 

We are truly dancing into May after the most incredible April.  Seeing April out with a big bang we were delighted to attend the GQ Magazine Food and Drink Awards achieving runner up for “Best Pub” and on the 24th and 25th April our very own Emily proved what a shining star she is by appearing on prime time tv representing the South West on Great British Menu The show sees the UK’s most talented chefs competing for a place to cook at the banquet at Abbey Road.



Jo, Emily & Lee ready to compete on Great British Menu representing the South West

Jo, Emily & Lee ready to compete on Great British Menu representing the South West


Under the formidable watch of vetren chef Daniel Clifford Emily cooked her heart out against Jersey chefs Lee and Jo.  The programme marks 50 years since the last time the Beatles played live as a group with a theme of music inspired dishes.

Emily serving up her starter to Daniel Clifford -

Emily serving up her starter to Daniel Clifford -

Providence is important to Emily and with her dishes for GBM she wanted to celebrate the real food heroes, the producers that work so hard to bring the different ingredients to her kitchen, the unseen heroes. 


Inspired by one of her favourite radio shows Desert Island Discs Emily created four dishes to showcase her love of stripped back fuss free cuisine. 


“My dishes are inspired by the notes of the seasons, ingredients that I love and the way they can come together.  Providence is important to me, the *heroes* are the producers that work so hard to bring the different ingredients to my kitchen and the unseen heroes.  We can be heroes just for one day.”

Emily Scott

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If you weren’t one of the 3 million lucky enough to catch our girl do her thing on GMB you can catch up with Episode 1 here 

and check out her starter *I don’t  know where I am going but I promise it won’t be boring*

*We can be heroes just for one day*

Salad of baby artichokes, asparagus, herbs, leaves, quail eggs, lemon dressing, carta di musica. Artichokes the most beautiful member of the thistle family, comforting and wonderful singing with St Enodoc asparagus and notes of citrus and soft, creamy quails eggs tucked into the leaves with carta di musica leading the way.


And her fish dish

*HALF SHELL HEROES*

Scallop mousse, gruyere, baby leaf wood sorrel.  Plump, sweet, scallops. I love nothing more than simply pan frying them with thyme, garlic and butter but with this dish I turn up the volume and turn them into a delicate mousse with a duvet of mornay sauce a childhood favourite, and finish under the grill until golden.

The show also shared Emily’s journey and ethos as a chef and visited her with her family at Harlyn Beach, before interviewing Emily at St Tudy Inn.

Emily, her children, partner Mark and St Tudy dogs Monty & Inca with GBM team at Harlyn

Emily, her children, partner Mark and St Tudy dogs Monty & Inca with GBM team at Harlyn

Great British Menu Episode 2 Emily rises to the challenge and makes an awesome comeback and impresses Daniel with her dessert… and dare we say gives him a lesson in classical cooking ; - ) No spoilers here though.

For her main:

*CASTAWAY*

Oven baked Cornish Terras duck, Treviso grilled radicchio, rapeseed mashed potato, malbec jus

Emily used her own wine (E+M)2 in her dish and shared a glass with chefs Lee and Jo while they waited for Daniel’s feedback.

Buy Emily’s (E+M)2 here

Emily sharing a glass of her own wine (E+M)2 with Lee and Jo

Emily sharing a glass of her own wine (E+M)2 with Lee and Jo

“Good food begins with good ingredients, sourced from their seasonal best. I am so lucky to have in Cornwall the most wonderful producers. Roger and Tanya of the Cornish Duck Company are such food heroes. Support your butcher, fishmonger, grocer and farmers market. Connect with the seasons and producers that work so hard to bring all the produce to our table. Roger used to be a DJ, he has the most wonderful record collection.”

Emily Scott

The wonderful Roger from Cornish Duck and his extensive music collection

The wonderful Roger from Cornish Duck and his extensive music collection

Saving her best till last and making ice-cream in her Mother’s vintage Breville Ice-cream maker Emily delivered her delicious dessert to the sounds of Saturday Night Fever:

DESSERT *DISCO FEVER*

Panna cotta, undeniably rich and should always have a perfect wobble, infused with coconut, with flavours of blackberries and shards of toasted coconut. An ode to my desert island, and sound tracks to my life. (time to dance) 

Should have been a 10?  *DISCO FEVER*

Should have been a 10? *DISCO FEVER*

When the only criticism that Daniel Clifford has about your dish is:

“your dish *disco fever* was delicious, probably the best panna cotta I’ve ever tasted, the coconut fairing was simply perfect, the ice-cream had no frills just full of flavour, however I’m not sure if you get through to the banquet that your retro ice-cream machine is up for the numbers” 

You’ve got yourself a winning dish! 

A perfect wobble and a gorgeous gilded flower from Edible Flowers

A perfect wobble and a gorgeous gilded flower from Edible Flowers


Emily’s panna cotta is always on our menu, so pop on your silver dancing shoes and head to St Tudy Inn to try it for yourself Book a Table St Tudy Inn 

On behalf of Emily and the team here at St Tudy:

Thank you to Daniel Clifford and the Great British Menu crew.  

Thank you to all our wonderful suppliers for being super *food heroes*

Particular thanks to Tanya & Roger Cornish Duck & Jan Edible Flowers

And an absolutely massive thank you to you for your support, visiting St Tudy Inn and cheering Emily on.  We couldn’t do it without you  X










Great British Menu - Main *Castaway*

Oven baked Cornish Terras duck, Treviso grilled radicchio, rapeseed mashed potato, malbec jus

Good food begins with good ingredients, sourced from their seasonal best. I am so lucky to have in Cornwall the most wonderful producers. Roger and Tanya of the Cornish Duck Company are such food heroes. Support your butcher, fishmonger, grocer and farmers market. Connect with the seasons and producers that work so hard to bring all the produce to our table. Roger used to be a DJ, he has the most wonderful record collection.

Serves 4

Ingredients

4 Cornish Terras duck breasts (one breast per person)

Cornish sea salt and pepper

Good olive oil

runny honey

Mashed potatoes

6 medium potatoes

250ml milk

50g butter 50ml rapeseed oil

ses salt white pepper

Radicchio

4 small heads of Treviso radicchio

good olive oil

caster sugar

Cornish sea salt

micro parsley

Chicken stock

1kg raw chicken trimmings and bones

1 celery sticks

1 leek

1 onion

3 carrots

2 bay leaves

small bunches of parsley, thyme

10 black peppercorns

Malbec sauce

350g shallots, peeled and chopped

2 cloves of garlic, peeled and chopped

6 sprigs of thyme

3 bay leaves

350ml french Malbec

10 black peppercorns

1 litre chicken stock

Method

Pre heat the oven to 180’C

Potatoes bake in the oven for 1.5 hours.

Malbec sauce sauté the shallots, thyme, bay leaves, garlic, peppercorns in olive oil until softened.

Add the French Malbec and reduce until the liquid has almost all evaporated. Add the chicken stock and reduce for 20 minutes., to sauce consistency. Pass through a fine sieve into a clean pan.

Taste.

3. Radicchio remove and discard the stalks. Slice into quarters lengthways. Mix with olive oil, salt, pepper and caster sugar. Place a griddle pan on a high heat and cook heads on each side charring the edges. Set aside.

4. Duck breasts season with salt and pepper. In a heavy based sauce pan heat a little olive oil and sear the duck breasts skin side down until the fat becomes rendered and the skin begins to crisp.

Turn over and colour the other side. Place in the pre heated oven skin side up for approximately 6-7 minutes or as Roger says as long as it takes him to smoke a cigarette….remove from the oven and brush with the warm honey. Glaze under a hot grill and then rest. (resting is crucial before slicing)

5. Potatoes cut in half and scoop out. Pass through a potato ricer. Heat milk in a pan. Mix with potatoes and add rapeseed oil and butter to taste, keep warm.

6. Reheat the Malbec sauce and flash the radicchio under a grill to warm up. Neatly slice the duck breast in two and place on one side of the plate position the grilled radicchio, rapeseed mashed potatoes, finish with malbec sauce, parsley and nasturtiums.

Equipment needed:

• Potato ricer

• Fine sieve

• Sous vide (maybe) but preferring oven roasted at the moment

Pre-Prep (preferred)

Chicken stock pre made

• Pre heat the oven 200’C, place the chicken bones in a tray and roast for approx 15 minutes until brown. Roughly chop all vegetables, soften slightly in a large pan with a tsp of olive oil.

Add the bones to the vegetables with peppercorns, bay leaves, thyme, parsley. Pour in 2 litres of water. Bring to the boil and skim the scum.

• Simmer for 2 hours

• Add the vegetables and simmer for an hour - strain

Emily x

Shout out to:

Tanya & Roger - Cornish Duck

E&M2 - Mark Hellyar Wine

Cut by Beam

Fish *Half shell heroes*

Scallop mousse, gruyere, baby leaf wood sorrel. Plump, sweet, scallops. I love nothing more than simply pan frying them with thyme, garlic and butter but with this dish I turn up the volume and turn them into a delicate mousse with a duvet of mornay sauce a childhood favourite, and finish under the grill until golden.

Serves 4

Ingredients

Hand dived scallops 150g cleaned and roe removed

1 egg

200g cold double cream

Fine salt 3g

Cayenne 1 and a half pinches

Gruyere sauce

60g unsalted butter

50g plain flour

500ml warm milk

150g gruyere grated

2 tbsp double cream

a touch of nutmeg

white pepper and salt

(beware the scallop mousse has 3g of salt init and the gruyere cheese will bring salt to the dish. Taste and consider.

Chestnut mushroom duxelles

1 shallot cut into quarters

50g unsalted butter

100g chestnut mushrooms

3 tbsp noilly prat (vermouth)

1 lemon

2 tbsp lovage

50g good parmesan

Pre heat oven to 150’C

Method

Scallops place the scallops and egg in a chilled food processor and whiz until smooth. Refrigerate for 10 minutes in the bowl of the processor. Add the cold double cream and process until thoroughly blended. Now add the salt and cayenne and whiz until the mixture thickens (so clever) Place the mousse in a bowl and refrigerate.

Duxelles sauté the shallots gently until golden brown and then add the chestnut mushrooms. when the juices from the mushrooms has evaporated add the noilly prat and simmer until reduced. Squeeze of lemon juice, add lovage and whiz up in the food processor until a puree but not too smooth. Gruyere gently warm up the milk in a pan, melt the butter in a separate pan, add the flour and form a roux. Remove from the heat and slowly add the warm milk until the sauce thickens. Add the gruyere and cream for a richer sauce, taste and season with nutmeg and white pepper.

Lightly line with cling film four metal moulds. Place in a deep roasting tray, fill with the scallop mousse and smooth the surface. Now half fill the roasting tray with hot water from the kettle to create a bain marie. Bake for 15 minutes. Preheat the grill. Take four oven proof shallow dishes place a spoonful of chestnut mushroom duxelles forming a flat surface, invert the mousse onto the mushrooms and generously spoon over the gruyere sauce. Sprinkle with parmesan and place under the hot grill, until golden. Top with baby leaf wood sorrel.

Equipment needed:

• Food processor

• 4 x metal moulds

Pre-Prep

None

Shout out to:

Jan Billington - Edible Flowers

Cut By Beam

Fish for Thought

Savernake Knives

*I don’t know where I am going but I promise it won’t be boring*

My recipe for Great British Menu

“My dishes are inspired by the notes of the seasons, ingredients that I love and the way they can come together. Providence is important to me the *heroes* are the producers that work so hard to bring the different ingredients to my kitchen, the unsung heroes.”

We can be heroes just for one day Starter -

Salad of baby artichokes, asparagus, herbs, leaves, quail eggs, lemon dressing, carta di musica

Artichokes the most beautiful member of the thistle family, comforting and wonderful singing with St Enodoc asparagus and notes of citrus and soft, creamy quails eggs tucked into the leaves with carta di musica leading the way.

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Serves 4

Ingredients

4 baby artichokes

16 asparagus spears (medium)

1 lemons

12 quail eggs

200 ml good olive oil

Cornish sea salt and black pepper

200g leaves chervil, chickweed,

200ml good olive oil

2 lemons

Carta di musica (music paper)

150ml water

150g 00 flour

100g semolina

a pinch fine salt

good olive oil, rosemary sprig infused

Pre heat oven to 200’C. In a large bowl combine the water and the flour, semolina and salt. Bring together gently and knead into a dough.

Use a pasta machine to roll our thin rectangular discs. Bake in the oven for 5-6 minuses until golden and crisp. Brush with infused rosemary oil and season with sea salt.

Equipment needed:

• Pasta machine

• Rolling pin

• Ice for iced water

Method

Artichokes pull off the outer leaves until the paler, softer leaves are seen. Cut the leaves

across the tops. Trim the stalks with a knife and with peeler pair back the stalk, keeping them similar sizes. Cut the artichokes into quarters, and rub with lemon and then drop them into a bowl of acidulated water. Bring a large saucepan of water to the boil, add the artichokes pieces and cook for 5 minutes until tender. Drain and refresh in ice cold water, drain well.

Quail eggs, cook for 1 minute by dropping them into boiling water, then cool in a bowl of water, peel the eggs carefully when needed as the yolks should be soft. Asparagus cut the tough ends of the stalks off at a diagonal. Bring a large saucepan to the boil and cook for 2 minutes. Drain and refresh in iced water.

Lemon dressing warm 200ml olive oil in a pan, remove the zest from the lemons. Add the lemon zest to the oil and infuse. Take off the heat and cool. Toss the artichokes, asparagus, leaves together, season with lemon oil, sea salt, pepper. Taste. Place on four plates, arranging carefully looking at textures, shapes and colour. Cut a thin slice off the bottom of the eggs, this allows them to sit square to the plate.

Carefully cut the tops off the eggs revealing the soft yolks, tuck them into the salad, allowing three for each plate. Drizzle with some more dressing, place a shard of Carta di Musica on top of the salad.

Pre-Prep (preferred)

Emily x

New for 2019 Flower Club

THE FLOWER CLUB

with Emily Scott and Miranda Hackett at St. Tudy Inn, Churchtown, Cornwall

A series of gatherings focused on celebrating the seasons through creative flower workshops with Miranda Hackett, paired with seasonal cooking from award-winning chef Emily Scott, at the beautifully styled, Michelin rated, St Tudy Inn in Cornwall.

Come and join Miranda and Emily at these creative gatherings for a two hour seasonal flower workshop (10:30am - 12:30pm), followed by a three course lunch with a paired cocktail.  You will be welcomed to St Tudy with coffee and cake from 10am.

Each gathering will focus on simplicity, seasonality and beauty.  Flowers will be sourced from local growers and styled in a natural and whimsical manner.  Lunch will be prepared from seasonal ingredients and combined simply and artistically. 
 

Wednesday 27th March - Spring Thyme

Using flowers and foliage typically in bloom in spring and with budding and blossoming woody stems you will learn how to create a wild and pretty table vase or table urn arrangement, full of character and  to take home to brighten your own table, or to give as a gift.

Wednesday 12th June - Summer Gathering & Styling

With Miranda's direction we will create a summer tablescape using June-time flowers and fresh vibrant foliage, in celebration of British Flowers Week 2019.  With additional styling by way of candles, props and linens you will learn how to complete the look and style your own table for a gathering of friends.  Each guest will take home their arrangements and a head full of inspiring ideas!

Wednesday 2nd October - Autumnal Florals & Flavours

Combining the hips, seed heads, textures, whisps, foliage and feature flowers of Autumn Miranda will teach you how to make an imaginative and loosely styled hand-tied bouquet which you'll then wrap in paper and ribbons for a soft and natural finish.

Wednesday 4th December - Festive Feasting & Wreathing

Come and join us by the fire at St Tudy to create your own fragrant and natural wreath using fresh, locally sourced materials and dried festive touches, to display on your door over the Christmas season.  We will use generous quantities of foliage to make your wreaths handsome and lush.
 

Arrive from 10am for coffee and cake.  Workshop runs 10:30am to 12:30pm followed by lunch.  No prior experience is necessary and all tools and materials are provided. £85 pp per day to include welcome tea/coffee & cake, workshop, lunch, cocktail.  St Tudy Inn, St. Tudy, Cornwall, UK. PL30 3NN.  

To book call or email St Tudy on 01208 850656 sttudyinn@outlook.com

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Clementine Sorbet

This wonderful sorbet is perfect over the festive season. I love eating ice creams and sorbets in the winter as much as I do in the warmer months.

Serves 6

20 ripe clementines

150g/5oz caster sugar

1 lemon, pips removed but skin left on, chopped

Method

Squeeze the juice from the clementines, then put the sugar and lemon into a food processor and pulse until the lemon has formed a rough purée. Pour in the clementine juice, pulse a couple of more times. Pour into an ice cream maker, I use my 9 minute Breville ice cream maker.

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CHRISTMAS TIME AT THE INN

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CHRISTMAS TIME

Wishing you all a very Merry Christmas and Happy New Year

To Begin

Pork rillette, orange, bay, cornichons, toast

Scallops, parsnip purée, parsnip crisps, pomegranate

Mozzarella, fennel, clementine, watercress salad


Mains

Roast turkey with sweet potato stuffing, seasonal trimmings, cranberry jelly

Hake, rosemary, orange butter, wilted sea beets, buttered pink firs

Chestnut mushroom, leek, spinach, parmesan risotto {v}


Puddings

Meringue, cream, citrus curd, passion fruit

Affogato, pedro ximenez, christmas biscotti

Helford blue, burnt honey toast, baked fig


Two Courses £26 or Three Courses £32

SAMPLE MENU



SIMPLE, SEASONAL, BEAUTIFUL

A time to embrace the signs of Spring and celebrate the outdoors. Gather together around a table and share food using fresh flavours.

Orange and almond cake

  • 2 oranges

  • 100g soft light brown sugar

  • 200g caster sugar

  • 6 medium eggs

  • 250g ground almonds

  • 1 tsp baking powder

  • Grease a 26cm cake tin and line with greaseproof paper

  • Preheat the oven to 180°c

  • Place the whole oranges in a large pan, cover with water and simmer for 3 hours. Allow to cool.

Roughly chop the oranges discarding any pips blitz into a pulp. Place the brown sugar and caster sugar in a magi mix with the eggs, whizz until pale in colour, fluffy and doubled in size. Fold in the ground almonds and the baking powder.

Pour mixture into prepared tin and place in the oven for 30-40 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.

Serve the cake warm with a dollop of crème fraiche

Delicious served with a pudding wine from Chateau Civrac Late White. Produced by my partner Mark Hellyar, winemaker in Bordeaux. www.chateaucivrac.com

Cornwall and France two places we love.

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All You Need is Love

Come and celebrate *Valentines Week* Monday 12th to Sunday 18th February

EAT WELL / SLEEP WELL. 

Come and stay and celebrate Valentine's with a lovely candlelit supper | Billecart champagne | Bed and Breakfast for £240 (T's & C's apply)

All the rooms have king size double beds, with separate ensuite digital showers.


The Inn has a warm and cosy atmosphere and I am passionate for simple, rustic cuisine, real ales, fine wines and bringing people together. 

I look forward to seeing you soon. Emily x

Smoked salmon Pinwheels

Smoked salmon, lemon butter pinwheels.

Celebrate in style this Christmas with this super simple canapé recipe.

Ingredients

Makes 40 pinwheels

  • 4 slices brown bread

  • 50g butter, zest of 1 lemon (soften butter, stir in zest 1 lemon)

  • 100g smoked salmon

  • handful  leaves to decorate

Method
Trim the crusts from the bread. Roll out the bread with a rolling pin until thin, then spread with an even layer of lemon butter. Top with a thin layer of smoked salmon, season black pepper.
Roll up into 4 long roll, wrap in cling film. Leave to set in the fridge for at least 15 mins or up to 4 hrs.
Using a sharp knife, cut each roll crossways into 10 to make bite-sized pinwheels.
Arrange on a platter or a wooden board.

 

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Christmas Gatherings at the Inn

Christmas Gatherings at the Inn

*Wishing all you a very Merry Christmas and Happy New Year*

A glass of festive fizz…£12

Billecart-Salmon Brut Reserve Champagne

A nose of ripe pear with some touches of cut hay, full fruit, but clean in the mouth

 

To begin

St. Tudy terrine, toast, chutney

Mozzarella, clementine, fennel, rocket

Beetroot, dill cured salmon, horseradish sauce, toast

Parsnip soup, ginger

 

Mains

Squash, chestnut risotto, sage

Turkey ballotine, apricot, thyme, chipolatas, trimmings, cranberry jelly, bread sauce, crisps

Pork belly, root vegetable gratin, winter greens, red wine sauce

Hake, new potatoes, saffron, cream, spinach

 

Puddings

Keen’s cheddar, fig chutney, biscuits

Panna cotta, passionfruit

Hot chocolate pudding, hazelnut

Affogato, Pedro ximenez, christmas biscotti

 

Two Courses £21 or Three Courses £26

We source from the very best local suppliers. We gather the finest ingredients and combine them simply and distinctively.

 Please enquire to book

Scarce Swallowtail available to enjoy here at The St Tudy Inn.

Scarce Swallowtail - Wild White 2015 - CHATEAU CIVRAC

Scarce Swallowtail - Wild White 2015 is a new wine made as a collaboration between Winemaker Mark Hellyar and international Artist Kurt Jackson. An oaked Sauvignon blanc made in the Cote de Duras. It is soft and fruity, With aromas of grapefruit and peach and a subtle vanilla finish. The artwork provided by Kurt Jackson is of the Scarce Swallowtail butterfly captured during his journeys in the Lot in France. Both Jackson and Hellyar are keen to promote nature and its conservation and this wine is a celebration of their joint interest in wine, art and nature.

About Mark Hellyar - Chateau Civrac

Mark is the owner and winemaker at Chateau Civrac in Bordeaux. Mark has been making wine ther since 2006. Marks family are from Harlyn Bay in North Cornwall near Padstow, where thay have farmed for over 200 years. Hellyar says "Wine art, food and surfing are my passions, Bringing people, family and friends together around a table for food, wine and conversation is one of the great joys of life. Creating memories and sharing moments, this is something that both I and my partner and chef Emily share. I am clear sighted, analytical and always look at the bigger picture, we are both creative but Emily always sees the finer details. Having a sense of place, working together is a wonderful thing we are able to achieve. "

"It was around a table that Kurt and I discussed the possibility of working on a project together. Kurt had always been a supporter of my wild white sauvignon and together we shared a passion for the environment and its conservation. me as a rude mechanical working in it and He with an artististic eye of how to present it. So a project was born. Our 'Scarce Swallowtail - Wild White' is due for launch at his gallery in St Ives on the 14th october."

About the wine

Scarce Swallowtail - wild white is made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.

Many people have asked me about the name 'wild white' so here is the explanation: Sauvignon is derived from the French word ‘Sauvage’ or ‘Wild’ and Blanc means white. So together they become Wild white. I love the name because it conjures up images of the wild Cornwall coast and my time surfing there.

This wine is an ideal partner to fresh shellfish, especially crab but equally at home with most fish and vegetable dishes. Or just with friends.

The wine will be available exclusively from chateaucivrac.com and via the Kurt Jackson's website. Also to be enjoyed at The St Tudy Inn and the Gurnards Head.

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Peachy Tart by Emily Scott

Peach and almond tart. 

Peaches evoke memories for me sitting outside for breakfast on my grandparents terrace in the South of France. The wonderful scent of lavender and rosemary and the sound of the busy crickets.

A peach and almond tart is a lovely end to any meal, a perfect summer fruit.  The quantity of pastry makes more than you need for a 10-inch tart shell, as does the filling, but pastry freezes well and it's always good to have some to hand. 

For the peaches 1kg/2lb peaches, washed, skinned and sliced 

For the pastry 500g/1lb plain flour
40g/2oz caster sugar
1 whole free-range egg
1 free-range egg yolk
250g/8oz unsalted butter
A little cold water

For the almond filling 300g/10oz ground almonds
300g/10oz unsalted butter
300g/10oz caster sugar
6 whole eggs
The zest of 2 lemons

Pastry - place the flour in a food processor along with the sugar, whole egg and yolk. Dice the butter into small cubes and add to the bowl. Blitz. Add a tablespoon of cold water and continue to process, the dough will begin to come together into a smooth ball. Chill in the fridge for 30 minutes while you make the filling.

Filling - Chop the butter into cubes and add along with the sugar and almonds. Turn the machine on and add the eggs one at a time. When finished you should have a soft paste that quite easily drops from a spoon. Remove from the bowl and stir in the lemon zest. 

When ready to use, slice the pastry ball in half. Wrap and return one half to the fridge or freezer. Generously flour your work surface. Roll out the pastry and line your tart case with it, pressing firmly into the sides with your thumb. Chill for 30 minutes.

Preheat the oven to 190C/375F/Gas5. Remove the tart case from the fridge. Pour in the almond filling and arrange the peaches decoratively – and return to the middle shelf of the oven. Cook for 35-40 minutes more or until the surface is golden brown and the top is firm to the touch.

Cool on a rack and serve in slices, finish with a jug of pouring cream or a dollop of crème fraîche. 

(In the photograph I have used individual 12 x 7.5cm/3in fluted mini tartlet tins makes 10)

Happy Cooking Emily X

 

Photo Credit David Griffen

Photo Credit David Griffen

The St Tudy Inn | Eat Well | Sleep Well

READ ALL ABOUT IT *HOORAY* finally my rooms at the Inn are OPEN. I am very excited to share this with you, after lovingly restoring the derelict barn adjacent to the Inn over 12 months I am now able to offer you a bed for the night. sttudyinn.com

EAT WELL / SLEEP WELL. 

Rooms and Rates
from £135 per night all prices include a lovely breakfast. Please note we have a minimum stay of two nights on weekends. 

Some guests prefer a supper inclusive rate, Supper / Bed and Breakfast from £195 (not including drinks) (Terms and Conditions apply)

All the rooms have king size double beds, with separate ensuite digital showers.

To book a lovely room do give one of my team a call on 01208 850656. 

The Inn has a warm and cosy atmosphere and I am passionate for simple, rustic cuisine, real ales, fine wines and bringing people together. 


I look forward to seeing you soon. Emily x
 

Always time for cake

Pistachio Cake

A firm favorite in our house, the pistachios are like shining jewels a cake full of surprises that can be dressed up or dressed down. Served warm with jugfuls of vanillary custard. It does not get much better. Teatime or a perfect pudding.

Pistachio nut pudding

250g unsalted butter, softened
225g caster sugar
4 eggs
zest of a whole lemon
100g ground almonds
100g ground pistachios
1 tsp baking powder
50g plain flour
pinch of salt

Glaze
100g caster sugar
2 tbsp lemon juice, zest
50g pistachios

Butter and line the loaf tin. Pre heat the oven to 180'C

Cream together the butter and sugar until light and fluffy, add the lemon zest. Whisk the eggs and slowly add them until incorporated. 

Whiz the almonds and pistachio nuts together in a magimix add the flour, baking powder and salt. Fold into the butter, egg and sugar mixture. 

Spoon the mixture into the prepared loaf tin. Bake for 30- 40 minutes until golden brown and firm to touch. 

Gently in a heavy bottomed saucepan dissolve the sugar in the lemon juice with the pistachio nuts and zest. Simmer very gently until a glaze appears. Top cake with glaze and dust lightly with icing sugar. Serve with jugfuls of creme anglaise.