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Featured Chef: Lewis Cole of Wild Bake
Lewis Cole has
always wanted
to work in the
hospitality industry.
He started as as an
apprentice working at Lakeview in Lanivet, and
took an NVQ level 2 at Cornwall College.
However, he soon realised that the kitchen was
where he belonged so went back to Cornwall
College and took a Level 3 in patisserie.
As Lewis listed all the local establishments in which
he had worked over the past 20 years, he explained
that chefs like to move on as they acquire new skills
everywhere they go. After qualifying he went to
Hustyns and then Seven Bays in St Merryn, followed
by a very successful two and a half years at Margots
in Padstow. He then opened a tapas restaurant
called Jacks in Padstow, followed by a period
working at The Basement in Padstow. ‘Every move
meant I was improving my skills and discovering in
which direction I wanted to go.’
In 2013 he started Wild Bake and started selling
in various regular locations in the area from a
converted horse box. He has replaced the original
horse box with one he has converted himself, once again learning from his previous experience
to design and build something which suited the needs of the growing business.
He makes the sourdough pizza bases and prepares
the toppings, at his kitchen at Hawksfield. Wild Bake
specialises in seasonal toppings and while I was there,
Lewis was preparing some beautiful porchini mushrooms
that he’d gathered from local woodlands that morning.
‘ I love making pizza toppings which reflect the seasons
and all that’s on offer locally.’ He also makes a wonderful
range of desserts, drawing on his extensive experience as a
pastry chef, which are available from the horsebox.
Last spring he branched out into Italian cookery courses
which were hugely popular, giving participants the
opportunity to make different types of pasta and focaccia.
Lewis also demonstrates the skills for making a perfect
risotto and he has decided to share his recipe with Link
readers.
Wild Bake has regular weekly stops, Wadebridge on
Mondays, Bodmin on Tuesdays, St Columb on Wednesdays
60 We welcome your stories and photographs