Cornwall LivingIssue #128

Festivities on the farm

Make your foodie Christmas the best ever with a visit to Trevaskis Farm.

Christmas at Trevaskis begins with the launch of their Christmas menu from the 19th November. Whether you are looking for a daytime get-together, a festive family meal or an evening dining celebration with your work team you won’t be disappointed. The Farmhouse Kitchen Restaurant always has a happy buzz with diners tucking into the finest food. Never skimping on quality; only the best Cornish turkeys are used, reared in the salty air on the Padstow coast for the fullest flavour.

Throughout the festive season, diners and shoppers alike enjoy strolling around the farm market. From fine table essentials made by artisan producers to tasty treat stocking fillers for all the family, The Market is a veritable epicurean Aladdin’s cave, but it is Christmas week itself that the market really comes to life. While it’s a time of year the whole Trevaskis team relish, it’s perhaps most special for the butchery team; not least because they get showered with praise and treats from their most loyal customers. What better accolade to receive than customers showing their appreciation for all the attentive work throughout the year?

When it comes to traditional Christmas fayre, Trevaskis has been working with the same turkey producers for the last 30 years. The quality has been fine-tuned over time and doesn’t come better; Bronze and White turkeys from Padstow are something truly special, offering a juicy, flavoursome and tender bird for your yuletide table. West Country goose, duck and chicken are also available and for something extra special the Kings Rolls allow you a choice of birds.

Traditional pork joints from Trevaskis’ own herd of rare-breed British Lop pigs are a succulent alternative – not forgetting their own home-cured gammons or gammon on the bone for a little something different – and no visit to Trevaskis butchery can be made without a mention of their famed South Devon breed beef. Over the years the farms’ decision to make this their native breed choice has earned it an enviable reputation. Whether long-aged forerib, rolled sirloin, topsides, silversides or even their own home-cured salt beefs and tongue, the choice really is mind blowing!