Chefs from St Austell Brewery joined Cornwall College chef lecturer Mark Devonshire on a wild foraging training course and discovered the rich bounty of ingredients available in the Cornish countryside.
The chefs spent the morning in Charlestown where they harvested a range of wild ingredients from the hedgerows including edible wild flowers and discovered other ingredients along the seashore and coastline including seaweeds, rock samphire, chick weed, garlic chives, wild mustard, borage and nettles.
Having collected their ingredients the chefs headed back to the professional kitchens at Cornwall College St Austell and cooked up a number of dishes, incorporating the ingredients they had found.
"I found the day very interesting and never realised the abundance of ingredients in the wild for free! I hope to incorporate some of what I've learnt today in my dishes."
Gary Osborne, Chef at The Central Inn, Newquay
Discover what ingredients are available in the Cornish countryside and sign up to the Cookery: Seashore and Wild Foraging course call 0854 22 32 567.
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