The best of Cornwall in the heart of Bristol
From gourmet seafood and traditional pasties to clotted cream teas and real ales, the first Cornwall Food & Drink LIVE! festival in Bristol promises to bring the cream of Cornish cooking to the Brunel's Old Station.
Over the course of two days, dozens of Cornish producers and top chefs, will ensure visitors get a real taste of the Cornwall coast – albeit under one roof in the city.
The event will showcase the very best of Cornish food and drink, giving people in Bristol and the surrounding areas a taster of everything Cornwall is famous for – pasties, clotted cream teas, locally brewed ales and seafood – right here on our doorstep.
There will be dozens of hand-picked exhibitors from the Cornish coast and countryside, as well as a line-up of big-name chefs appearing across the weekend.
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Michelin-starred chef Nathan Outlaw, pictured, – a favourite with audiences of the BBC's Great British Menu and Saturday Kitchen – will be teaming up with fellow seafood maestro Mitch Tonks in the Chefs' Theatre for an unmissable seafood special.
Wine writer Fiona Beckett will also be making an appearance, sharing her 20 years of experience and knowledge with a Cornish cheese and drinks tasting session. She'll be guiding visitors through a special tasting of four cheeses and four drinks, all produced in Cornwall.
The Chefs' Theatre will play host to a whole range of other cook-offs, tastings, masterclasses and fun challenges – providing a tasty range of demonstrations and activities throughout the weekend.
There'll also be a whole host of foodie fun for the kids, with the chance for children of all ages to get stuck in, whether they want to dig away in the sand pit or learn how to make a proper pasty with its trademark hand-crimped edge.
Cornwall Food & Drink LIVE! Brunel's Old Station, Bristol, Saturday, November 3 (10am-6pm) and Sunday, November 4 (11am-5pm). Day tickets £5 on the door, children under 16 free (accompanied by an adult). For more information visit www.cornwallfoodanddrink.co.uk.
350g skinned cod or haddock
350g skinned un-dyed smoked haddock
1 small onion, peeled and quartered
1 bay leaf
4 tbsp chopped fresh parsley
50g Davidstow Crackler cheddar cheese, grated
25g plain flour
For the mash:
1kg King Edward potatoes, peeled and cut into equal size chunks
Salt and freshly ground black pepper
100g Davidstow Crackler cheddar cheese, grated
Preheat the oven to 180C, 350F, gas Mark4. Place the fish in a wide pan, add the quartered onion and bay leaf and pour over 450ml of the milk. Bring the milk up to the boil, reduce the heat and simmer for about six minutes.
Remove the fish from the milk and place it on a plate. Flake the fish into chunky pieces. Place the fish pieces into an ovenproof dish.
Sieve the milk into a jug. Place the potatoes into a saucepan and cover with water and a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat.
When the potatoes are soft, drain any remaining water and place the potatoes in a bowl and mash until smooth, adding the 50g of butter and 100g of the grated cheese as you mash (save some cheese for the top)
Place the remaining cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat in. Season with salt and freshly ground black pepper. Set the potato topping aside.
Melt the 25g of butter in a pan, stir in the flour and cook for one minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking all the time, and simmer for one to two minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt, freshly ground black pepper and add the chopped parsley. Pour the sauce over the fish in the dish. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining 50g of grated cheese. Place in the oven and cook for about 30 minutes, until bubbling and golden-brown on top. Serve immediately.