A Taste of Distinction: Ritter Courivaud Stages Culinary Collaboration at The Headland Hotel

On a beautiful sunny day in Newquay, Cornwall, The Headland Hotel was proud to host A Taste of Distinction, an exclusive fine dining event, staged by Ritter Courivaud, that brought together some of the South West’s most accomplished chefs for a wonderful celebration of culinary artistry. Hosted in the grandeur of The Headland’s iconic RenMor Restaurant, this unforgettable seasonal, sustainable menu showcased bold flavours, regional produce, and impeccable culinary artistry.

The lunch began with freshly baked Bridor Pain Parisien sourdough served with Netherend Farm butter, setting the tone for what proved to be a gastronomic journey unlike any other.

Rosa Vano, Owner of Castillo de Canena was delighted to showcase her range of extra virgin olive oils during the mini tradeshow that preceded the excellent lunch, she said

“My family have been producing extra virgin olive oil since 1780, and we own and manage every element of the entire value-added supply chain, so we can uphold the utmost quality and sustainable practice throughout production.  We have been proudly working with Ritter Courivaud for nearly eight years, and we are very happy to be in Beautiful Cornwall today, meeting so many excellent chefs.”

Lauren Parker, Sales and Marketing Director at Ritter Courivaud (opposite photo, L-R Rosa Vano (Castillo de Canena), Lauren Parker and Maria Parias (Castillo de Canena), was delighted to showcase their leading suppliers in a fantastic mini trade show, which gave the chefs who attended the opportunity to meet the top-quality producers.

“A Taste of Distinction was a resounding success, an unforgettable event that brought together some of the finest culinary talent in the region. Guests were astounded by the creativity and quality of each course, and the atmosphere in the RenMor Restaurant was electric. It was a true celebration of local produce, exceptional chefs, and the unique dining experiences we’re proud to stage here at The Headland.”

Also on display in a range of eye-catching stands were Boiron Purée, Agrimontana, True Foods, Purbeck Ice Cream, Be Better My Friend (plant-based butter), Weiss, Chocolatree, La Rose Noire and Callebaut, all showcasing their sustainable product ranges.

Starter

Crafted by Eddy Rains, Head Chef at The Halfway House Inn, the menu opened with a luxurious Lobster Thermidor Tart, blending classic French indulgence with precision pastry work, showcasing the quality of the lobster tails available from Ritter Fresh.

Ana Adrade, Global Sales Manager was delighted to showcase La Rose Noire handmade, dry line tart case range at the event, she said

“This range is handmade and sustainable and perfect to help chefs create quality dishes. We are market leaders in innovation and encourage chefs to strive for the next level of excellence, it truly was wonderful to meet all of the southwest chefs and business owners today and it really is an honour and a privilege to meet the chefs, using our product range – A truly excellent Lobster Thermidor Tart by Eddy.”

Fish Course

Fred Alsop, Chef Patron at The Fish Market Looe, reimagined seaside comfort food with his bold creation: Fish, Chicken and Chips – hot buffalo South Coast monkfish, chicken fat shoestring fries, and ranch dressing. This dish is a playful, high-end tribute to British coastal cuisine.

Ric Smith, Head of Ritter Fresh attended the lunch and presented to the room about the provenance of the high-welfare, top-quality, sustainable monkfish.

“The great thing about all of our sustainable, seasonal seafood here at Ritter Fresh, is that we can trace every single fish back to the day boat on which it was caught, in this case Brixham. This really is a fantastic product as it has a fantastic meaty texture. Furthermore, it is so delicate in flavour that it allows the chefs to impart any flavours they desire. We are delighted to showcase our fresh monkfish, lobster and West Country rack of lamb here at The Headland Hotel today and what a fantastic venue?!”

Main Course

Gavin Edney, Executive Chef at The Headland Hotel, showcased the best of the region with Roast Cutlets of West Country Lamb, served alongside a lamb fat fondant, early summer vegetables, and a refreshing mint vinaigrette. This dish encapsulated seasonal elegance and local provenance.

Gavin said

“It really was fantastic to welcome so many top chefs from across the region to The Headland today.  The produce and fine ingredients from Ritter have been outstanding and the lamb was a joy to cook and serve to everybody.  It was also wonderful to try the other chefs’ food.  This event celebrated collaboration and creativity. Each course was a personal expression of the chefs involved, and the menu told a story of our shared passion for extraordinary food- A great time was had by all indeed.”

Dessert

Dan Hyams, Chef Director at The Barley Sheaf, delivered a showstopping Black Forest Gateau: a delicate chocolate sphere filled with layers of chocolate sponge, cherry purée, Chantilly cream, chocolate leaf, and hand-crafted marzipan flowers.

Dan was ably assisted by Phoebe Mortimer, The Chefs’ Forum Student Pastry Chef of the Year 2025, with some of her course mates from Cornwall College, which further celebrated Cornwall’s reputation on the national stage as a top dining destination, with so many fantastic restaurants to choose from.

Coffee & Petit Fours

To finish, Lee Adams, Chef Director at The Poet at Matfield, offered an indulgent array of Weiss white chocolate & ras el hanout fudge, alongside a curated selection of Weiss chocolate bonbons, perfectly paired with freshly brewed coffee.

Ritter Courivaud delivers to Cornwall and the Southwest five days a week. For any chefs looking for supply, please contact Ashley Wright on 07483 353715 or email Ashley.Wright@rittercourivaud.co.uk

Photography & film by Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.