Slow Roasted Primrose Herd Belly Pork, Crushed Cannellini Beans, Smoked Bacon and Vegetable Dressing.
Recipe by: Ben Reeve, Head Chef, The Bay Restaurant at Hotel Penzance
Ben is a local boy returned. Schooled in Hayle, trained in Camborne, and then he left to travel far and wide. He’s worked in Australia, France and all over Britain including spending 5 years in the capital. However, he never thought he’d ultimately spend his life working in London. Six years at The Bay has been a welcome return. In Cornwall he now feels properly at home.
“In the last 10 or 15 years the standard of food has become incredibly high in Cornwall. When I first started, it was necessary to move out of the county to learn how to cook to the highest standard. Now it is possible for any new apprentice to train locally; as we’ve inspiring restaurants and talented chefs right here.”
Ben’s describes his cooking as ‘modern English fine dining’. “The food style is lighter and there are no so many cream sauces…” It is a move away from times when dinners felt were too stuffed to enjoy dessert. “Our aim is for people to be able to eat and enjoy three courses comfortably, so I write my menus with this aim in mind.”
“Primrose Herd pork is from Gloucester Old Spot pigs which is quite a sweet meat. In part the flavour is from the breed but particularly in the way the pigs are raised and fed. The trick is to cook it very slowly, which keeps it succulent and juicy, enhancing the flavour with garlic and herbs.”
The Bay restaurant is soon to launch an open ‘all-day’ dining concept. Keeping the standard of food just as high, but allowing for a more informal feel where customers can enjoy the restaurant at all times of the day, from breakfast, lunch, teas, through to fine dining in the evening. Continue reading