The Country Fire Kitchen team, at the Asado fire pit, put on an impressive display, cooking up a storm of local ingredients on their open grill. One of the most impressive dishes they made was the fresh octopus. The octopus was poached in a sea water stock for two and a half hours, enriching its natural flavours, then to finish off, the tentacles were grilled over the hot coals, to add texture and taste!
Our next destination was the demonstration tent, and we arrived just in time to catch Private Chef, Fraser Bruce. Accompanied by Michael Smith, the Executive Chef for The Porthminster Group, he created a ‘Lamb Rump Dish, with Crushed Cornish New Potatoes, Confit Tomatoes and a Salsa Verde’!
We have all seen an abundance of cooking shows in our lifetimes, allowing us to gauge a certain level of appreciation for how a professional kitchen works. However, it was a great experience to sit and watch. Especially as we were able to see the pride in the work, and enjoyment that comes from using the freshest, local ingredients. Truly exhibiting the quality of the Chef’s work, and the quality ingredients available to us here in Cornwall.