Our chef Adam Clark can't stop cooking even when he's left the kitchen. He spent his weekend roasting, drizzling and seasoning in a marquee in St Austell when he dished up a cookery demonstration to visitors to the local farmers market.
"It was a bit challenging," said Adam. "All I had was two burners and a table top to work with, but the crowd were really good. They came up with some good banter and asked some really good questions."
Adam's emphasis was - as ever - on local and seasonal produce. Adam foraged mussels* from Mawgan Porth beach for the event and also prepared Fresh Mackerel with Roasted Rhubarb followed by Celery Cornish Blue Cheese and Pickled Walnut Salad.
Happy Birthday to Adam, who celebrated his 41st birthday last Friday with a trip to The Ferry Boat Inn in Mawnan Smith to suprise his old chef, the magnificent Mark Hix who was guest chef at The Ferry Boat for the evening.
Mark is a renowned restaurateur and food writer who has become widely known for his pioneering role in reviving interest in British gastronomy. His unrivalled passion in sourcing and cooking with great British ingredients has inspired chefs across the country, Adam included.
"I used to work with Mark and saw in the Cornish Guardian that he was coming down," said Adam. "Mark is one of my inspirations and mentors. He's all about good, British, seasonal food, which is everything The Bedruthan Steps Hotel is about too."
*Please note that the season for foraging for mussels safely (September to April) is coming to a close.
