Ever wondered what gorse-flavoured icecream would taste like? We did, so we went foraging for some on the cliff overlooking Mawgan Porth beach.
While we were there picking gorse flowers and lapping up the view, we spotted a smiley face someone had drawn in the sand and that seemed to sum things up here at Bedruthan.
Gorse flowers have a unique scent and flavour that really comes through in icecream. Our chef Adam Clark dried the flowers overnight, then infused them into an icecream base. The result was a banana and coconut-like flavour. He served it with spiced pineapple tart.
Adam also found some three cornered garlic, which is different to wild garlic (Ramsons. The stalks give a lovely garlicky chive flavour and the flowers are bursting little buds of garlic just delicious on salads or, as we used them on Saturday night, to garnish our spring chickens.
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