Nick Hemming, St Austell Brewery’s catering development manager and Peter Hingston executive chef at The Three Crowns in Chagford took to the chef’s theatre stage at the Cornwall Food & Drink Live event in Bristol on Sunday 4th November.
Nick created a dish of Steamed Cornish Shellfish cooked in Clouded Yellow Ale and Peter presented his own version of Roast Cornish Duck. Both of these recipes are now available on the St Austell Brewery website for you to re-create at home. “Beer and food matching is becoming increasingly popular within the industry and this is a great way to showcase our fantastic beers and the quality of the local produce available in Cornwall” said Nick. “Both of these dishes can be found on our menus within our managed estate” added Nick.
Feel free to try these simple dishes and enjoy the taste of Cornwall in your own home.
GRILLED CORNISH SOLE WITH GARLIC, PARSLEY AND CAPER BUTTER
