Lizard Guide

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.”
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