Chef Demo Recipes

Some of the country’s best chefs have demonstrated their culinary skills at Padstow Christmas Festival during the last ten years. We’ve put together a collection of some of their recipes for you to download.

 

Stuart Pate’s smashed liquorice meringues with berries and chocolate cream

By Stuart Pate, The Seafood Restaurant, Padstow.

Nick Evans’ Danish fish frikadeller with remoulade

By Nick Evans, Rick Stein’s Cookery School, Padstow.

Simon Allott’s crisp skinned mackerel with pickled spring cabbage

By Simon Allott, Rick Stein at Porthleven.

Henk de Villiers Ferreira’s Cape Malay Pickled Fish recipe

By Henk de Villiers Ferreira, The Halfway House near Wadebridge.

Rick Stein’s Breaded lamb and red cabbage

I don’t know why, but until I went to Iceland I had never considered cooking lamb chops in breadcrumbs. There it’s almost the most common way of preparing them.

Rick Stein’s beetroot-cured salmon with cucumber & apple pickle

Chris Burrell’s wild boar, vanilla pomme purée, crispy red kale, salt cod bon bons, red wine jus

By Chris Burrell, The Pickwick Inn & Oliver’s Restaurant. 

Joe Simmonds’ mackerel with feta, cucumber, apple and shallot salad, and wasabi mayonnaise

By Joe Simmonds, The Beach at Bude.

Fergus Coyle’s Mussel Masala with coconut, ginger and green chillies

By Fergus Coyle, Rick Stein Fistral.

Clare Smyth’s sea bass with shellfish and sea vegetable minestrone

By Clare Smyth.

Nathan Outlaw’s whole baked plaice, cider onions, tarragon and anchovy butter

By Nathan Outlaw, Restaurant Nathan Outlaw.

Michael Caines’ curried carrot soup

By Michael Caines, Lympstone Manor.

Brian Turner’s roast crown of pheasant, lightly pickled cabbage, black pudding croute & Yorkshire sauce

By Brian Turner.

Tim Pile’s chilli beef and flat bread crisps

By Tim Pile, The Rosevine.

Stephane Delourme’s Seared Fillet of Brill, Pointed Cabbage & Pancetta

By Stephane Delourme, The Seafood Restaurant, Padstow.

Stephane Delourme’s mild potato curry topped with smoked haddock and a poached egg

By Stephane Delourme of The Seafood Restaurant, Padstow.

Mitch Tonk’s maltagliati with red mullet

By Mitch Tonks.

Nigel Haworth’s newspaper wrapped treacle salmon, spring onion, pickled ginger, coriander

By Nigel Haworth, Northcote, Lancashire.

Nieves Barragán Mohacho’s octopus, mojo verde, baby potatoes and txistorra

By Nieves Barragán Mohacho.

George Pascoe’s turkey breast stuffed with pistachio and herbs

By George Pascoe of Philleigh Way Cookery School, Truro.

Zack Hawke’s Pork Chops with Bean and Spinach Stew

By Zack Hawke, The Mariners in Rock.

Adrian Oliver’s Smoked Haddock and Saffron Chowder

By Adrian Oliver, Margots in Padstow.

Paul Ainsworth’s Tuscan Bacon and Bean Soup with Wild Garlic Pesto

By Paul Ainsworth, Number 6 in Padstow.

Tom Kerridge’s Clootie Dumpling and Ginger Custard

By Tom Kerridge, The Hand and Flowers in Marlow.

Neil Haydock’s Chilled Rice Pudding, Rhubarb and Gingerbread

By Neil Haydock, Watergate Bay Hotel in Newquay.

Nathan Outlaw’s Monkfish & Mussel Curry with Crispy Mussels

By Nathan Outlaw, Restaurant Nathan Outlaw.