Lizard Guide

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food The Cornish are justifiably proud of their home grown and raised produce and this is just as true on The Lizard peninsula as it is in the rest of the county. From cosy ‘gastro pubs” to top class restaurants you are spoiled for choice when you enjoy atrip to The Lizard. Don’t forget the fantastic fish and chip shops, the home-made ice cream at Roskilly’s, the monthly farmers markets and even a food festival. Seadrift, Porthleven Seadrift offers diner-style decor with a gourmet food selection. It serves high quality food, with plenty of fresh fish, in a relaxed, seaside atmosphere. Being a work fishing port the menu understandably includes plenty of seafood specials such as grilled tiger prawns with garlic butter, fillet of sea bass with creamed confit cabbage and wild mushrooms, and sauteed squid, chorizo and rocket. For those looking for something less fishy, however, there are plenty of other options like pan-roasted duck breast with sweet potato mash and onion gravy, warm salad of chorizo, fig and parmesan, and oven-baked ratatouille with grilled goats cheese bake. · Open Tuesday to Saturday, 10am - 10pm. Closed Sunday and Monday. 01326 558733 www.seadriftporthleven.co.uk Ship Inn, Mawgan Something of a closely-guarded secret by locals, this pub-come-restaurant is slowly building a strong reputation by worth of mouth recommendations. Offering more unusual fare such as pheasant suet pastry pudding, twice-baked cheese soufflé with roasted pine kernels and smoked haddock with bubble and squeak, the chef uses in-season ingredients leading to an everchanging menu. Not the easiest to find, it’s worth the hunt. Pass through the village as if heading out towards St Martin and at the pink thatched Famous for its superb local produce, the New Yard Restaurant at Trelowarren, Morgan. cottage fork right, down a hill – if you reach the church you’ve gone too far. · Open Tuesday to Saturday, 6pm - 11pm (food served until 9pm). Closed Sunday and Monday. 01326 221240 www.shipinnmawgan.co.uk New Yard Restaurant, Trelowarren, Mawgan Just about everything is made on site using seasonal Cornish ingredients – even the game is caught on the estate in which it is based – making it a popular attraction for locals and tourists alike. Hidden at the heart of the picturesque Trelowarren Estate, the restaurant has been described as a “romantics’ hideaway” by customers. Menu choices include Trelowarren honey and chestnut soup, poached skate wing with tomato and red peppers, and pan-roasted chicken breast with split pea, smoked pancetta and café crème. · Open April to May, Tuesday - Friday 10am - 2pm, 7pm - 9pm, Saturday 8.30am - 10am, noon - 2pm, 7pm - 9pm, Sunday noon - 2pm; June to September all day; October to March, Wednesday to Saturday, 10.30am - 2pm, 7pm - 9pm, Sunday 10.30am - 2pm. 01326 221595 www.newyardrestaurant.co.uk A warm welcome awaits at Seadrift Porthleven Giuseppes, Helston An authentic Italian restaurant in Wendron Street that is building an increasing reputation for itself in the area. Serving all the usual pastas and pizzas, together with some more specialist dishes, owner and chef Giuseppe has brought the taste of his native Italy to Cornwall. · Open Tuesday to Saturday, 6pm - 9pm, additionally Friday and Saturday 10am - 2pm. Closed Sunday and Monday. 01326 569300 Glenbervie Bar, Mullion Cove Hotel Newly refurbished in April 2012, the Glenbervie is an Art Deco inspired bar offering less formal dining than the hotel’s Atlantic View Restaurant. Offering delights such as twice-cooked crispy duck accompanied by wok fried noodles with a dark soya and honey dressing, and hot oak smoked mackerel and horseradish bruchetta, the menu is prepared with produce sourced from the chef’s favourite local fishermen, farmers and growers. · Open from 11am onwards. 01326 240328 www.mullion-cove.co.uk The Top House Inn, The Lizard This can boast to being mainland Britain’s most southerly inn and many would argue it is worth the trek. Offering a deliberately eclectic menu to cater for a wide variety of choices, the majority of dishes are homemade, including handmade burgers and fishcakes, curries and pies. Portions are hearty and fresh local fish is a speciality. Wherever possible staff will let you know the boat name and number and for local line caught fish staff you can even get the fisherman’s name. Dine in the bar or restaurant areas, or if the weather is fine take advantage of the patio garden for dining alfresco. · Open daily Easter to October, food from 11.30am; November onwards 11.30am - 2pm, 5.30pm - 9pm. 01326 290974 www.thetophouselizard.co.uk 22 www.visitlizardcornwall.co.uk
SaintlyCheeses Treveador Farm Dairy was born out of two outbuildings attached to Treveador Farmhouse where Alastair Rogers & Bernadette Newman live. Situated on farmland that runs down to the banks of the Helford River and the famous Frenchman’s Creek, Alastair &Bernadette converted the buildings into adairy just over a year ago. The milk used for their cheeses, Blue Horizon and Helford White, is provided by the Holstein Friesian cow herd established by Alastair’s The Cornish pasty: an emblem for Cornwall and possibly the county’s most popular –and tastiest –export. A‘proper’ Cornish pasty consists of shortcrust pastry filled with just four ingredients: chunks of beef steak, potatoes, turnip (or swede, to anyone outside of The Duchy) and onions. What makes it different to apie is its unique shape -a kind of semi circle, with distinctive crimping along the rounded edge. The crimped edge is akey element of a pasty, giving it its identity and also apractical purpose when it became popular with Cornish miners during the 17th and 18th centuries. The benefits were that it formed afull meal that could be carried easily and eaten without cutlery. The thick edge of crimped pastry gave something for aminer to hold onto, ensuring his dirty fingers father in the 1950’s which was then passed on to Alastair in the 1970’s and is now run by Alastair’s eldest son, Jonathan. It was inthe year 2000 that Alastair first considered cheese making,but not until 2006 when he met Bernadette that they began to establish the idea. Production began in a small way with the help of their local outlets and friends who kindly became their guinea pigs! Thanks to their encouragement and demand production has grown and is now established throughout Cornwall and into Devon. Cornish pasty-a symbol of Cornwall (possibly including traces of arsenic) did not touch the food or his mouth. Often aminer’s initials were added to the top in pastry, to distinguish it from another. This practice was started because some miners used to eat part of their pasty for breakfast and leave the remainder for lunch. The story goes that any excess pastry was left for the ‘knockers’ -spirits in the mines who might otherwise lead miners into danger unless they were treated. It is sometimes believed that the pasties contained two different fillings, with around two thirds containing the standard meat, potato and turnip and the remaining third filled with something sweet, such as chopped apples or mincemeat, akind of ‘dessert’ at the end. However,this is generally accepted as just astory, with little evidence to back it up. Well known pasty makers include Ann’s Famous Pasties at The Lizard. Afamilyaffair Roskilly’s isasmall, working Cornish Organic Farm,perched on the beautiful southern tip of Cornwall. Joe &Rachel Roskilly inherited the farm from Joe’s fairy godmother in 1950. The business has developed over 60 years and started with the sale of their delicious clotted cream, followed by the cottages which were developed during the sixties. Joe started building ponds during the seventies then in the late eighties, when all of the kids were grown up they started making ice cream. This was followed by the new milking parlour and the viewing gallery in1992. The Croust House restaurant opened in 1993, and the fudge making began the following year. Atthe same time they started putting Rachel’s jams, chutneys and mustards into jars and selling them. They finally got all the production bits under one roof in 2006. They added bottled milk in 2009 which meant that they It’s packed with omega 3’s and vitamin C, and at one time was sopopular that it was over-picked to the point of dying out and being forgotten. Now it’s known to only afew coastal foragers and experimental chefs. Rock Samphire grows achieved along held ambition to only use their own milk and cream to make all the ice cream (no brought in cream or skimmed milk powder). Their creamery now uses about 450,000 litres of milk from the farm. In abid to produce all the energy used by the farm onthe farm they have installed 100kw of solar panels. It’s completely free to come and visit us at the farm down on the Lizard... Go for astroll around the meadows and enjoy the tranquillity by the ponds, or take one of their trails to guide you and learn alittle about what they do. And of course, sample some of their delicious ice cream! The farm issuitable for buggies and wheelchairs. The Roskilly’s ice cream parlour cabinet is always full of their refreshing frozen yogurts, succulent sorbets and indulgent ice creams. They make all the sticky, chewy, cakey,crunchy, nutty and saucy bits in the ice cream too. Visit the website at roskillys.co.uk Natures miracle high up on the rocks above the tide line in Cornwall and is an unusual, extremely healthy and versatile vegetable. Youneed to cook Rock Samphire. If you eat it raw, it’s pretty horrible! Simmered for 8mins it’s delicious. It’s not salty and it’s not just for fish.” 23
Page 1 and 2: 2013 Everythingyou need to know abo
Page 3 and 4: 26 events 4-10 walks 12 gardens 16-
Page 6 and 7: events Gunwalloe Beach Day 31st May
Page 8 and 9: events Lizard Lifeboat Annual Fete
Page 10: events OCTOBER2013 Whistle Down The
Page 14 and 15: Top: Roland, Lindsey, staff and hel
Page 16 and 17: gardens Above: Glendurgan Garden Be
Page 18 and 19: eaches Watch the sunset from Pollur
Page 20 and 21: eaches PORTHLEVEN Porthleven beach
Page 24: food Monthlyfarmersmarket Mullion F
Page 27 and 28: Souvenir success forlocal company A
Page 29 and 30: Hubofcreative energy With its stunn
Page 31 and 32: Ridingthe waves Surfing is awaiting
Page 33 and 34: Where can Iwatch wild choughs in Co
Page 36: Published by Newsquest Media (South

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