Our wonderful week in Devon has ended but what a week it was. Miraculously, the sun shone almost all of the time so SIL saw our beautiful English countryside at its best: we played games, visited gardens, ate cream teas and generally did all the things one does on a holiday like this.The only thing I at least couldn’t do was walk the footpaths which stretched tantalizingly over clifftops, down to amazing beaches, and through farmers’ fields. But we managed.
The only thing I at least couldn’t do was walk the footpaths which stretched tantalizingly over clifftops, down to amazing beaches, and through farmers’ fields. But we managed.
After waving goodbye to the family, TT and I drove ever deeper, very often through narrow lanes bordered by the leafy hedgerows so characteristic of this part of the country, into Cornwall, the most southwesterly part of England so beloved of generations of British.
For many city dwellers, living the rural life means a house in the country and preferably in Cornwall.
This post is all about a terrific lunch with old friends at Jamie Oliver’s Fifteen Cornwall last Sunday.
We all know Jamie, right? I think he’s great, such a tireless worker with terrific projects like Fifteen. He’s full of energy and enthusiasm. I am lucky enough to have already been to the London restaurant, the first and only other one in the UK, but I had no idea that there was another in the depths of Cornwall.
The idea is that fifteen young would-be apprentices are taken on and given the chance to show their potential as chefs with every encouragement as well as training along the way.
You see, Cornwall is one of the most deprived areas in the country with the lowest average wage and a high level of youth unemployment. Just the sort of place to truly benefit from a venture like Fifteen.
Apparently, there were 300 applications for 21 places in the first instance. It was launched in May 2006 to much acclaim and media attention and continues its success story by offering ‘Italian-inspired rustic, honest food’.
Needless to say, the emphasis is on sustainability in all areas ‘from energy usage, recycling, sourcing and conservation.’ Well, we wouldn’t expect anything less, would we? 80% of the ingredients are local, sourced from the ‘seas and fields of Cornwall’.
followed by crispy fillet of Cornish pollock – a local fish – served on a bed of sea kale with aioli and decorated with delicate sprigs of some pretty herb.
My goodness, English seaside food has come a long way since the days of greasy old fish ‘n’ chips in a caff on the promenade!