When people ask me what inspires my menus, the answer is simple. It is Cornwall. It is the fields, the coastlines, the farms, the markets. It is the ingredients that come from the land and sea right on our doorstep. As a private chef in Cornwall, I have the privilege of working with some of the best produce in the country, and it is the foundation of everything I create.
The Power of Local Ingredients
Using local produce is not just about food miles or supporting local businesses, although those things matter. It is about flavour. When you cook with ingredients that were harvested that morning or caught a few hours earlier, it changes the dish. You get freshness, texture, and intensity that you simply cannot fake.
When I build a private dining menu, I always start with what is in season and what is coming out of Cornwall’s fields and waters at that moment. It means every menu is unique. Every menu is tied to a time and a place. And it gives guests a real sense of where they are.
Spring in Cornwall
Spring is when everything starts to wake up again. Wild garlic carpets the woods. Asparagus shoots through the soil. Lamb comes into season, tender and full of flavour.
One of my favourite spring dishes is wild garlic pesto served with grilled Cornish lamb and Jersey Royal potatoes. It is simple, honest, and packed with springtime energy. You can find a version of this in A Private Table, where I celebrate these fresh, vibrant ingredients.
Summer Bounty
By summer, the fields and seas are overflowing. Strawberries, raspberries, tomatoes, courgettes, mackerel, lobster, crab the choice is incredible.
At this time of year, my menus become lighter, brighter, and more playful. I might serve a heritage tomato salad with burrata and basil oil, or a mackerel fillet grilled over coals with a fresh fennel slaw. The key is letting the ingredients speak. No need to overcomplicate when the produce is this good.
For dessert, it could be wild strawberries picked that morning, simply served with clotted cream and a homemade shortbread. Real food. Real flavour.
Autumn Harvest
Autumn is about richness and depth. It is about earthy flavours and warming dishes. Squash, beetroot, venison, game birds, apples, and pears all come into their own.
One of my go to autumn starters is roasted beetroot with whipped goats’ cheese and walnut crumb. The sweetness of the beetroot against the tang of the cheese is a classic, but it never fails to impress.
For mains, something like pan seared venison loin with celeriac purée and blackberry jus showcases the best of what Cornwall’s land can offer in the cooler months.
Winter Comforts
Winter cooking is all about comfort. Slow cooked meats, hearty stews, root veg, and puddings that warm you from the inside out.
One of my signature winter dishes is slow braised beef shin with creamy mash and roasted carrots. It is a dish that never fails to put a smile on guests’ faces, especially when served in front of a roaring fire.
For dessert, you cannot go wrong with a sticky toffee pudding, finished with clotted cream ice cream from one of Cornwall’s brilliant local dairies.
The Seafood Connection
Living in Cornwall, it would be criminal not to make the most of the seafood. Whether it is line caught bass, hand dived scallops, or fresh crab from Newlyn, the fish and shellfish down here are second to none.
Seafood plays a big part in many of my private dining menus. Sometimes it is a light starter like crab salad with avocado and lemon dressing. Sometimes it is the main event, like a whole baked turbot served family style for everyone to dig into.
When you work with seafood this fresh, the rule is simple: do as little to it as possible. Respect the ingredient. Let it shine.
Working with Local Suppliers
None of this would be possible without the amazing network of farmers, fishermen, growers, and artisans who supply me. From the smallholders who hand pick heritage carrots to the butchers who know every inch of the farms they source from, these people are the backbone of Cornwall’s food scene.
Building relationships with suppliers is a huge part of being a private chef. It means I get first pick of the best produce. It means I can tell my guests exactly where their food has come from. And it means I can design menus that are genuinely local and seasonal, not just ticking boxes.
Creating Menus with Meaning
At the end of the day, it is not just about using Cornish produce because it is there. It is about creating a dining experience that tells a story. A menu that reflects the land, the sea, and the people who make this part of the world so special.
When guests sit down to a private dining experience with me, I want them to taste Cornwall in every bite. I want them to leave with a real sense of place and memory of a meal that felt connected to something bigger than just the food on the plate.
Want to Taste It for Yourself?
If you would like to experience a private dining menu inspired by Cornwall’s best seasonal ingredients, book your experience today. Whether it is a summer seafood feast, an autumn harvest dinner, or a winter comfort menu, I will work with you to create something unforgettable.
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See you at the table 🍽️