A foraged nasturtium negroni, to be served as a complimentary aperitif at our 10-mile fermented feast taking place at @thegardenershousepenzance on Wednesday May 13th.
We can’t wait to welcome you. The evening will start in the sensory garden, followed by an exclusive not to be missed tour of the Morrab Gardens’ glasshouse and poly tunnel, which are rarely open to the public.
We will then be treated to either a 3 or 4 course supper, co-curated with @achefcalledchops and @sandorkraut using all local suppliers, fermented elements and wild plants.
We do still have a few tickets left, including one private dining experience.
More details and ticket options can be found in our bio and on @thegardenershousepenzance website.
Images credits
@newlynfermentary gathering wild plants from Morrab Gardens to create an aromatic and astringent bitters for our nasturtium negronis... we let nature lead us and have used: nasturtium leaf and flower, dandelion leaf, bay, rosemary, olive leaf, blackcurrant leaf and strawberry leaf.
Other ingredients have been sourced from
@pomcornwall - beetroot
@polgoonvineyard - apple juice
@cornishseaberry - seabuckthorn
@pentire@pocketfulofstones@cornishsea_salt
Pillas (cornish oat) miso incoming for our 10 mile fermented feast on May 13th at the @thegardenershousepenzance with @achefcalledchops and @sandorkraut
I have not made oat miso before but I am trusting the universe, and Robin’s koji!! @thekojikitchen AND these incredible Cornish oats - thank you @harrigendall for your most amazing work researching and growing this ancient Cornish grain
a big thanks also to @rachellambertforaging@bonitosushi for your helping hand in oat harvesting, procurement and delivery.. a beautiful story of connection across penwith
This is going to be one special evening
#pillas #oatmiso #supportlocal #fermentedfeast
SPRING SUMMER EVENTS
This weekend we still have a few tickets left to our wonderful @dethample events on Saturday 25th and Sunday 26th and on April 30th we will be popping up at @the_fayre again for their opening night.
May brings us a rather exciting guest, @sandorkraut who we will be welcoming, in Partnership with the brilliant @thegardenershousepenzance in Penzance, on May 13th for a day of Fermentation events and a ten-mile fermented feast with @theoldcoastguard head chef @achefcalledchops - Head over to the Gardeners’ House events page for bookings on this one.
And in June, @rayparkerbooth will be heading off the @limewoodhotel for a beautiful summers day of wild fermented drinks with @the_hedgerow_yogi
SPRING SUMMER EVENT LINE UP
25/04 - Fermented drinks evening at the Fermentary with Rachel de Thample @dethample
26/04 - Our favourite ferments with Rachel de Thample
29/04 - The Fayre opening evening @the_fayre
13/05 - Sandor Katz @sandorkraut at the Gardener’s House
24/06 - Wild fermented Drinks at @limewoodhotel
Image credits:
Morrab magnolia kimchi with @aral.farm radish in @weckjars
Trying to bring the sunshine into this very soggy February.
Gurnard, blood orange, limoncello chilli hot sauce, mint.
Wow the @slighthillveg chillies are incredible. Fermented last summer, so much flavour and fragrance.
Some magical food moments at the cornish Sauna festival where @achefcalledchops cooked up a storm, in a storm. Mouth watering, unapologetic, big flavours, cooked on fire with love. #saunalife #firemade #firecooking #flavourtown
13th, 14th & 15th February
Union Hotel Courtyard, Penzance 4pm-9pm
As the saunas glow and the courtyard fills with winter warmth, we’ll be cooking over fire all weekend — simple, big flavour, cheeky smokey dishes designed to nourish you between steams.
- Flatbread with smoked chilli butter, labneh & pickled turnip — £6
- Miso‑glazed oyster mushroom skewer with tahini‑whipped tofu & furikake — £6
- BBQ leek with walnut tarator, dates & bay brown butter — £8
- Grilled pork collar with fermented chilli & zesty herb salad — £13
- Pink Fir potatoes with curry leaf butter — £5
Come for the heat, stay for the food, leave feeling restored.
So very naughty... Brioche soaked in sevile orange marmalade fried in butter then brûléed served with caramelised banana ice cream and warm chocolate sauce
@achefcalledchops Daniel Garland will be taking the heat to your tastebuds at the Cornish Sauna Festival , Union Hotel Courtyard, Chapel street, Penzance.
Daniel is a fire-driven chef whose cooking is rooted in bold flavours, seasonal produce, and deep respect for local ingredients. Trained in the heat and intensity of Ottolenghi’s fire-and-fermentation restaurant, Danny has developed a style that celebrates smoke, char, and the transformative power of fermentation.
Working directly with growers, foragers, and small-scale producers, Danny builds menus around what the land offers at its peak.
His dishes balance primal cooking over open flames with refined technique—bright ferments, layered textures, and vibrant, unapologetic flavour.
Whether tending a live fire, coaxing depth from slow ferments, or championing sustainable local food systems, Danny cooks with instinct, curiosity, and a dedication to letting ingredients speak for themselves.
So good to be in the tropics once more, such a great trip. Thank you Thailand for all your beauty and intense flavours ♡ #familyholidays❤️ @samtanebiddle@achefcalledchops and Jade and @chachachafalmouth such good times ♡♡♡
