Our head chef Adam Clark has been foraging on the cliff top outside the hotel again and this time he’s been harvesting rock samphire.
The name samphire comes ‘sampierre’ or ‘herbe de St. Pierre’, the herb of the fisherman’s saint. It can be used in salads or cooked as a vegetable.
Rich in omega-3 oils, anti-oxidants, vitamin C and minerals, rock samphire oil is popular in anti-ageing cosmetics. In traditional folk medicine, it was used to help weight loss and was a popular vegetable in Shakespeare's time. In King Lear, Shakespeare refers to the dangerous practice of collecting rock samphire from cliffs: "Half-way down / Hangs one that gathers samphire; dreadful trade!"
The flavour of rock samphire is distinctive and quite a delicacy and should be cooked to bring out the best flavour. Don't try it raw - you won't like it!
Adam said: “When I was first tried it, I have to say I was not really a fan. I found the flavour a little strange.
“That, however, did not put me off foraging some for myself.
“In search of a solution to the strange flavour problem, I found a recipe for pickling it and that seems to be the best way to deal with this plant.
“Apparently, in Mallorca rock samphire is sold in every supermarket, pickled in jars. The locals adore it and eat it for breakfast!
“Maybe we should include it as part of our Cornish breakfast.”
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