Producers

Amidst the outstandingly beautiful Trerethern Farm on the North Coast of Cornwall, lies Padstow Kitchen Garden: 4 acres of land nourished, nurtured and tended-to by sixth generation farmer and former Stein’s head-chef, Ross Geach.

Padstow Kitchen Garden grows a huge variety of vegetables which find their way into some of the county’s finest restaurants and cafes including Rick Stein’s Seafood Restaurant and St Petroc’s Bistro, Jamie Oliver’s Fifteen, and Michelin starred Number 6 and The Driftwood.

Ross is a regular supplier to our farm and we’re excited to be be able to feature his wonderful produce across the weekend.

Meg is a first-generation farmer who’s starting her third season of growing at One Field Farm in Crantock. Meg spent a life changing year working on small farms and rural businesses in Australia and America before returning to Cornwall with a desire to grow food. A local farmer provided one acre of farmland and Meg spent her first season erecting a huge second hand polytunnel and learning how to grow in the fickle Cornish climate.

Two years later and Meg grows a wide range of heritage herbs, vegetables and flowers which she sells to local families, businesses (including Fifteen who she is teaming up with at this event) and occasionally cooks with her own produce, hosting seasonal feasts on her farm.

After cooking at the highest level for Simon Rogan at L’Enclume in Cumbria and Fera at Claridge’s, Dan relocated to Cornwall and Crocadon, a 120-acre organic farm near St Mellion, where he plans to open his restaurant.

An organic farm for eight years, Crocadon encompasses Dan’s vision for regenerative agriculture as the basis for the future of farming in the UK. This ethos is characterised by supercharging the soil; increasing its microbial life with natural elements including manure, compost teas, seaweed and worm castings.

Dan’s focus is on growing fruit and vegetable varieties selected and distinguished for their exceptional flavour. Guests attending his intimate dinner on the farm on Saturday will have the priviledge of tasting some of his homegrown produce.

Cabrito’s mission is to put all billy goats born into the dairy industry into the meat industry. Ex-chef James knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry. Calling on his 10 years of chef experience and contacts in London James began working with goat dairies to supply restaurants.

James is International Director of Goatober – an international celebration of goat meat which takes place every October – and we’re delighted that he will be launching Goatober 2019 at our event, as well as cooking up street food and canapes.

The Marshall family have been at Porthilly Farm for five generations, they are experienced farmers with a dairy and beef herd and growers, wholesalers and purifiers of Mussels, Oysters and Clams.

Starting out life as a purely wholesale business with a small site on the Rock side of the Camel estuary, the business has expanded over the years to cover four sites on either side of the estuary. Porthilly Oysters regularly feature at Paul Ainsworth’s No.6 restaurant in Padstow and we’re thrilled that they will appear on his menu at the farm on Friday night.

Curgurrell Farm, situated on the beautiful Roseland Peninsula, has been farmed by Simon and Charlotte Taffinder since 1996. They have a herd of Pedigree South Devon Cattle and Dorset Sheep, and a delightful shop in the old cart shed.

The shop is renowned for its superb fish and shellfish, which are caught by a small fleet of family boats out of Portscatho and then sold direct to their lucky customers. We’ve been fortunate enough to try their homegrown lemons which we’re also hoping will feature on the menu with Ben Tish on Saturday night.