Here in Devon and Cornwall, we’ve got some of the best local produce in the world on our doorstep – so the chefs at St Austell Brewery have decided to celebrate.
Over the next fortnight we’ll be using the best ingredients the two counties have to offer to create some extra special dishes.
Fishing and Farming Fortnight will be running across pubs in the St Austell Brewery managed estate from November 8 to 21. All 26 managed houses plus the Hicks Bar at the Visitor Centre will be taking part.
St Austell Brewery has established itself as one of the leaders in developing the successful West Country food and drink sector and is recognised nationally as an industry leader for its locally sourced food, cask ales and quality of service.
Paul Drye, St Austell Brewery’s food champion, said: “We want to thank all our local suppliers for the fantastic ingredients they supply us with – our menus simply wouldn’t be the same without them. They are at the heart of our aim to offer the best in freshly cooked food, prepared with locally-sourced, seasonal ingredients.
“As a Cornish, family-run company we know the importance of keeping things local and are very proud to work with some of the best suppliers in the business.”
During this event every pub will be offering dishes on their specials boards that feature some of the best produce the county has to offer. For each of these featured dishes sold the Brewery will make a donation to charity. For meat dishes a donation will be made to RABI (Royal Agricultural Benevolent Institution) and for each fish dish a donation to the RNLI (Royal National Lifeboat Institution).
St Austell Brewery’s fish suppliers include Matthew Stevens and Son, from St Ives and Fish for Thought at Victoria; meat supppliers are Mr Meats, in Newquay, and Brian Etherington Meats in Redruth. Other local suppliers include Hawkridge Dairy.
Matthew Stevens said: “It continues to give us great pleasure supplying St Austell Brewery establishments with the highest quality locally-caught fresh fish and seafood.
“The relationship we have with the Brewery’s highly successful pubs, inns and hotels means, together, we continue to strengthen the local economy and contribute towards the valuable work undertaken by great charitable organisations.”
Mouthwatering dishes include local homemade game pie at the Rashleigh Arms, Charlestown; Mounts Bay sardines on toast at the Lifeboat Inn, St Ives; pork, thyme and Tribute sausages at the Oystercatcher, Polzeath and marinated cod loin wrapped in bacon at the Ten Tors, Kingsteignton.
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