Pickled Rock Samphire & Pork Rillettes + Rules For Foraging Safely & Responsibly

There’s something deeply satisfying about making a meal of ingredients foraged directly from the earth, not by some faceless stranger who’s sold his lucrative hedgerow hoard to a restaurant chef, but by your own hands. Common mallow Of course, there’s the thrifty delight in a free meal. £3 for a bundle of asparagus or marsh ... Read more »

Ben Tunnicliffe at The Scarlet

The Scarlet Hotel‘s restaurant is in the very capable hands of Ben Tunnicliffe, formerly of The Abbey in Penzance, where he earned a Michelin star for his cooking. Ben gives a frank, informative and sometimes amusing account of his cooking career on the hotel’s website. He also reveals his food philosophy which boils down to ... Read more »