What better excuse do you need to head to The Cornish Coastline.
What better excuse do you need to head to The Cornish coastline, to experience locally grown food, quite literally from field to fork or ship to shore!
Our friend Ross Geach of Padstow Kitchen Garden, has just launched a series of pop up events at Trerethern farm, the farm has been home to Ross and previous generations of his family for over a century and sits high at the top of Padstow town, overlooking the stunning Camel Estuary.
Why not make a break of it and come stay with us, there is no better time to book, especially with our ‘one night on us’ offer, that we are currently running at The Long Room & Pajar until the 30th April 2020.
Both events are already proving popular so don't miss out, BOOK NOW!
PORK, SMOKE, CURE AND GRILL
18TH APRIL
£150.00
JOIN PADSTOW KITCHEN GARDEN FOR A PORK WORKSHOP
Steve Lamb, known best for his time at River Cottage, has an extensive knowledge of food and specialises in smoking and curing. His talent for hosting live demos and genuine passion to educate people on his specialist subjects make him the perfect tutor.
We are excited to announce that Steve, who is also a friend, will be hosting this course with us at the farm. ‘Pork, Smoke, Cure & Grill’ will cover a range of different methods throughout the day all aimed at inspiring confidence with practical, hands on learning, showcasing the versatility of the pig and how easy it is to create your own porky products.
The day will run from 10am – 4pm and you will learn basic butchery demonstrated on one of our very own pedigree large black Cornish pigs. Steve will teach you how to cure pork belly to make bacon, how to make your own chorizo, hot and cold smoking techniques as well as the importance of high welfare and much more.
Tea, coffee and pastries will be available on arrival whilst introductions are made and an overview of the day is given.
Your morning will be spent touring the garden with Ross, getting a real idea of what’s actually growing at that time of year. This will be followed by a hands on couple of hours with Steve learning about butchery, the primary cuts and the different ways to smoke and cure pork.
Just before you stop for some food, Ross will demonstrate cooking on The Big Green Eggs and OFYR Fire pit and from his professional chef background, give advice on the best ways and his favourite ways to cook and serve pork.
For lunch, it would be rude to not serve the pork you’ll have butchered up yourself, so chops with seasonal veg and salad from the garden is on the menu. Cooked by Ross on The Big Green Eggs and served in the polytunnel, this zero mile dish will be paired with wine from BinTwo and will be a celebration of everything field to fork.
Your afternoon will consist of making sausages and chorizo using the pork mince from our pedigree pigs and a look into the lesser known cuts of pork and how delicious and
easy to cook they are.
The day will finish up at around 4pm, you will take home with you a joint of meat from our farm, Steve Lamb’s award winning River Cottage Smoking and Curing Handbook and a new found love for pork.
This day is aimed at foodie enthusiasts, domestic culinary gods and goddesses, beginners and chefs looking to broaden their knowledge professionally.
FISH AND FIRE
12TH MAY
£110.00
HOOK IT AND COOK IT!
A DAY OF FISHING, COOKING AND EATING.
Start your day at the picturesque Padstow Kitchen Garden where Ross & Andi will greet you with breakfast – sausage and bacon baps from the farms own pigs.
Once an overview of the day is given and everyone has been introduced, you will be taken down to Lee’s fishing boat, The Emma Kate, where you will head out of Padstow harbour to go on a two hour trip. Not only will you learn the ropes of this sport, Lee will educate you on the sustainability and welfare aspect too.
When you arrive back at the farm, Ross will give you a tour of the garden where you will get the chance to harvest some veg and salad to accompany the fish you will have caught, for lunch. Your afternoon will be spent learning the different techniques of preparing your catch, and also how to cook it over fire, using the Big Green Eggs and OFYR fire pit.
A well deserved lunch will be served in the garden overlooking Little Petherick Creek accompanied with wine paired by BinTwo.
The day will come to an end between 3 and 4pm, you will leave the farm with a recipe card by Ross and you will also be able to take home any extra fish that was caught on the trip.
Please be sure to wear weather appropriate clothing and footwear not only for the boat but the farm as well.
