Top Cornish chefs, suppliers and hospitality students from both Cornwall College and Truro and Penwith College gathered for a celebration of Cornish food, hosted by The Headland’s executive head chef Chris Archambault. Chris has been working with The Chefs’ Forum for the past four years to inspire the next generation across the South West. He previously hosted the launch of the Devon Chefs’ Forum at Southernhay House in 2012. The aim of the day at The Headland Hotel in Newquay was to encourage top Cornish chefs to showcase local produce in their menus with Chris showing them dishes from his tantalising menu. Students from Cornwall College and Truro & Penwith got the opportunity to show off their culinary skills, working alongside Chris and his brigade to create beautiful canapes incorporating top-drawer Cornish produce for the culinary experts who attended. Gavin Roberts, from Wadebridge-based Two Brothers Foods, opened the show with a butchery demonstration of optimising financial yield from cheaper beef cuts and achieving the perfect pork fore rib joint both the beef and pork cuts are designed to help chefs save money and maximise profits. Chris Archambault then performed three cookery demonstrations from his menu at The Headland Hotel : leeks vinaigrette, local lobster and crab terrine with Bloody Mary sauce and pork chop, quinoa, red cabbage puree, celeriac ans charred onion. He explained incorporating modern techniques such as the use of transglutaminase (protein glue) and “random symmetry” to achieve the required presentation. Students from both Cornwall College and Truro and Penwith College tried their hand at the pork fore rib joint which saw enthusiastic students applying the complex butchery skills they learnt from Gavin’s demo. Level 1 student Tom Roskilly stood out as the star performer on the day winning a one-week stage with Chris at The Headland Hotel , to include a day with Gavin at Two Brothers Foods butchery. The grand finale to the day was an afternoon tea prepared and served by Chris and the team showcasing ingredients donated by Cornish suppliers.
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