05/06/2026
One of the things I love most about summer menus is that Cornwall starts showing off.
As chefs, we spend a lot of time talking about technique, but this time of year the real stars are the ingredients.
As Marco Pierre White famously said, “Mother Nature is the true artist and our job as cooks is to allow her to shine.”
That quote sums up summer cooking perfectly.
The produce is incredible. The seafood is incredible. And we’re lucky enough to have some of the best suppliers right on our doorstep.
A lot of the fish and seafood I use comes through S&J Fisheries when you’re working with beautiful fresh turbot, mackerel, scallops, crab or lobster, you don’t need to overcomplicate things. The ingredient should always be the hero.
The same goes for meat from James Kittow Butcher & Grazier. Exceptional produce, properly reared, full of flavour and something I’m always proud to serve to guests.
For eggs, I’m fortunate to work with Tanya at Terras Farm Cornwall. The quality is outstanding and when you’ve got ingredients that good, they deserve to be celebrated rather than hidden.
At this time of year, I’m naturally drawn towards lighter, brighter dishes. Cornish asparagus, peas, roasted heritage tomatoes, edible flowers and fresh herbs all start finding their way onto menus.
I’ve also been out foraging recently. Rock samphire is one of my favourite ingredients to work with. It grows wild around our coastline and brings a fresh, salty flavour that works beautifully alongside seafood. There’s something incredibly satisfying about gathering an ingredient yourself and then serving it on a plate later that day.
Some flavour combinations just make sense at this time of year.
Turbot with rock samphire and brown shrimp.
Scallops with peas and mint.
Lobster with citrus and herbs.
Mackerel with gooseberries.
Cornish asparagus with duck egg and hollandaise.
Roasted heritage tomatoes with basil.
Nothing complicated. Just ingredients that complement each other and are at their absolute best.
There’s a growing appreciation in finer dining for simplicity and seasonality. Guests are becoming more interested in where ingredients come from, how they’re sourced and what makes them special. Personally, I think that’s a good thing.
For me, private dining has never been about showing off. It’s about creating an experience around exceptional ingredients, telling their story and giving guests something memorable to talk about long after the last course.
Cornwall gives me access to some of the finest ingredients in the country and every summer I’m reminded just how lucky we are.
As chefs, we can spend years learning techniques and refining our craft, but when produce is this good, the most important thing is simply doing it justice.
After all, Mother Nature has already done the hard work. My job is just not to get in her way. 😉
