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Cornish suppliers going the extra mile: Kernowsashimi

Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.

Producers

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Producers

43 features

Cornish suppliers going the extra mile: Kernowsashimi

Cornish suppliers going the extra mile: Kernowsash...

by Henry Coldstream

Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.

Cornish suppliers going the extra mile: The Cornwall Project's cull yaw

Cornish suppliers going the extra mile: The Cornwa...

by Henry Coldstream

Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Cornish suppliers going the extra mile: Philip Warren Butchers

Cornish suppliers going the extra mile: Philip War...

by Henry Coldstream

Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

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The Bay Tree: preserves with panache

The Bay Tree: preserves with panache

by Great British Chefs

28 September 2020

From piccalilli and chutneys to relishes and sauces, The Bay Tree has become known for producing delicious preserves of all kinds. See how founder Emma Macdonald takes ingredients and transforms them into both time-honoured and more modern jars of goodness.

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Going native: meet the eighth-generation oysterman behind Colchester’s world-famous oysters

Going native: meet the eighth-generation oysterman...

by Kayleigh Rattle

21 January 2019

Colchester oysters may be celebrated around the world, but where they come from – a tiny island off mainland Essex – remains relatively under the radar. Kayleigh Rattle meets Tom Haward, an eighth-generation oysterman, to find out more about the humble family business which processes more than 30,000 oysters a week. Photography by Zoe Gibbs.

The bee’s knees: Hilltop Honey

The bee’s knees: Hilltop Honey

by Great British Chefs

After an injury meant he couldn’t continue his work at a coal yard, Welshman Scott Davies turned to beekeeping as a form of therapy. Today he produces and sources some of the best honeys in the world, highlighting the many different flavour profiles this golden nectar contains.

Yes we can: the canned fish renaissance

Yes we can: the canned fish renaissance

by Great British Chefs

Fish in cans might not sound like the most exciting aspect of British food culture, but in recent years one company has upped its game and turned this seemingly budget ingredient into something to be celebrated.

Growing Underground: farming of the future rooted in history

Growing Underground: farming of the future rooted ...

Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.

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Beans and curds: handmade tofu from Yorkshire

Beans and curds: handmade tofu from Yorkshire

by Clare Finney

23 February 2018

It might have its roots in Asia, but inside a small factory in Malton the Knibbs family is creating tofu that’s just as good as anything you’d find in Japan or China. Clare Finney pays them a visit to find out more.

Mead: a taste of honey

Mead: a taste of honey

by Victoria Glass

15 December 2017

Victoria Glass delves deep into the sweet world of mead, an ancient honey-based drink enjoying a new lease of life thanks to a few dedicated artisans.

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Born and braised: how Staub became a one-pot powerhouse

Born and braised: how Staub became a one-pot power...

by Great British Chefs

27 October 2017

Cast iron is still top dog when it comes to cookware, and Staub make some of the best gear in the business. We take a look at how the Alsace company started and what makes them so special.

The Foraging Fox: making beetroot beautiful again

The Foraging Fox: making beetroot beautiful again

by Great British Chefs

A glut of beetroot led to Frankie Fox creating a delicious condiment that now lines the shelves of shops up and down the country. We find out more about her beetroot ketchups.

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Dash Water: turning wonky veg into wonky water

Dash Water: turning wonky veg into wonky water

by Great British Chefs

After years spent working in the soft drinks industry, Alex Wright and Jack Scott decided to use their knowledge to create something that was both healthy and tackled the issue of food waste. We caught up with them to find out more.

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Britain's best cheesemakers: Cornish Gouda

Britain's best cheesemakers: Cornish Gouda

by Tom Shingler

When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler paid him a visit to find out more.

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