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.
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.
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.”
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
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.
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:
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
“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.”
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:
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)
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!
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*
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