Cornwall LivingAutumn 2019
Autumn’s ultimate dish
Welcome to our signature dish-of-the-month competition – voted for by you!
Here’s how it works
Once you’ve settled on your favourite dish below, simply click here and cast your vote. The winning dish will be announced in our next issue, and once the results are in, one lucky voter will be drawn to win four meals for two – one from each of the restaurants below.
Wild Mushroom Crumpet
Housel Bay Hotel & Restaurant
Autumn is gently beginning to rear its damp, miserable and unperturbed head, but amongst the horror of losing the only brief period of sun the UK receives, there is a silver lining: fresh, woody and intensely flavoured wild mushrooms. Housel Bay Head Chef, Joseph Fallowfield, tells us: “Their gentle sweetness works perfectly with a fresh and fluffy crumpet. Add a knob of Cornish butter, freshly chopped parsley and a touch of garlic and you are in for a treat.”
This is Joseph’s favourite starter at the restaurant, but he explains, “it also makes a great light lunch.” In fact, there’s sugar in the recipe too, “so if you really like it you can have it as a dessert!”
Halibut on Samphire
The Marazion Hotel and Cutty Sark Restaurant
Made from only the freshest local ingredients, including locally sourced halibut, this is a truly seasonal dish, one that ticks all the boxes for those in the mood for a fuss-free, honest plate of food. Oven baked with Cornish seaweed, served with salsa verde and red pesto – all made from Cornish grown ingredients – a balance of bitter and sweet, with the vibrancy of colour, really complements the fish.
Sustainable, local and all made on site, more than three quarters of the Cutty Sark menu is gluten free. Delivered by Head Chef, Keith Palmer and the talented kitchen team, it also offers a tempting array of vegetarian, vegan and dairy free dishes, delighting foodies of all requirements!
Rebellion Roasthouse & Moonshine Bar
One of the most, if not the most popular and most commented upon dish at Rebellion Roast House is the indefatigable and timeless Seafood Chowder.
The guys at Rebellion start off making this with the timeless combination of onions, garlic and smoked bacon, then fennel seeds and fish stock, finished off by simmering it for a while with Cornish potatoes, corn and double cream. Then, to order, they pan fry the fish and shellfish, some brown crab meat and add the chowder base.
Head Chef, Jim Whatcott says: “Our Chowder showcases some of the finest fish Cornwall has to offer. Mussels from St Austell, Fowey or Porthilly, Hake, Cod, Whiting, Crab – it’s all there.”
Pollock with crab sauce, potatoes and chard
Dan’s Cornish Kitchen
Pollock sometimes gets forgotten as a great alternative to cod, but Dan, founder of Dan’s Cornish Kitchen, loves its texture and the fact that it’s a wonderful, locally caught fish. Putting it together with a rich crab sauce to add a creamy sweetness with a bit of heat, together with some tasty Cornish potatoes and chard – this is the sort of dish Dan has been cooking for years in Cornwall, be it for wedding breakfasts, private dinners, or even down the local pub.
“Pollock often gets sniffed at as a bit of a ‘lesser’ fish,” Dan tells us, “but I think the humble Cornish pollock can stand proud – fin to fin – with the likes of cod and haddock. Maybe you should try it for yourself!”