Collaborations continue this winter on Thursday 10 November at Fifteen Cornwall with a special feasting evening with chef, Tom Adams.
The Pitt Cue chef and founder is a barbecue pioneer, making a name for himself and his food with his American-inspired charcoal and wood barbecue cooking. Tom has recently opened the guesthouse at Coombeshead Farm in Lewannick, Cornwall with his business partner and Manhattan restaurant owner, April Bloomfield. Inspired by years working with farmers, butchers, growers and producers in their local area, the pair aim to showcase what can be achieved when farmer, grower and cook work side by side.
Tom will join the Fifteen Cornwall team on the beach at Watergate Bay during the day, slow-cooking suckling pigs on a specially built fire-pit with wood from the London Log Company.
At 7pm an evening of feasting will bring people together around ten tables of eight guests. Sharing plates to start will be loaded with Mylor prawns and Amalfi lemon aioli, Porthilly oysters, beef tartar and agnolotti of crown prince squash, roast chicken brodo, chestnut and crispy sage. To follow, the succulent slow-cooked pig will be served alongside plates of porcini, spelt and rye and Padstow Kitchen Garden brassicas. For dessert, plum and custard jelly with pomegranate and praline.
Tickets are priced at £55 per person and booking is essential for this evening.
To book call the reservations team on 01637 861000, option 1. They are available 9-5pm, Monday to Friday. Full payment to be paid at the time of booking, therefore bookings online are not possible for this event.
Overlooking the stunning beach at Watergate Bay on the north coast of Cornwall, with panoramic views, Jamie Oliver’s Fifteen Cornwall is a unique blend of exceptional food, dedicated service and an inspiring commitment to make a difference in young people’s lives.
The restaurant’s signature style of an Italian inspired menu takes centre stage. At the heart of its food ethos is mindfully sourced, quality assured, seasonal and locally produced ingredients.