St Michaels Resort, Falmouth
Cornish Executive Head Chef Darren Millgate and his brigade at St Michaels Resort work closely with local producers, farmers and fishermen. Passionate about using Cornish grown, reared and hooked produce, together with Head Chef Ady he crafts dishes that are big on local flavours and low in food miles.
The morning’s catch is brought in each day, so only the freshest fish and seafood make it to the plate for diners at the Brasserie on the Bay. A supporter of sustainable fishing, Darren ensures the seafood he selects are not threatened or from depleted stocks. Darren is excited to be back showcasing his passion at the festival.
My Fish Kitchen, Mawnan Smith
“Having worked as a fishmonger in Cornwall for the past 25 years, I’ve found that so many people I meet love eating Cornish fish but have no idea how to cook it”.
Annie Seabourne set up her cookery school, My Fish Kitchen, in 2008 sharing her knowledge and enjoyment of Cornish fish.
Annie’s courses, based in the village of Mawnan Smith, teach you all you need to know from understanding what to look for when buying fish, how to prepare (filleting, skinning, deboning etc) and how to cook to perfection.
Don’t miss Annie’s masterclasses at the festival.
The Greenbank Hotel, Falmouth
Nick, born in Falmouth, has been cooking since an early age. Having worked with legendary chefs and personalities such as Keith Floyd and Jean Christophe Novelli, he returned to his home town after time working and travelling around the world.
In 2014 Nick joined The Greenbank as head chef, refocusing the menu to highlight Falmouth seafood and Cornish produce. The Greenbank was soon awarded two AA rosettes and the re-opening of the famous Working Boat pub soon followed.