Tip Top On The Cliff Top

The Chefs’ Forum Cornwall Lunch at The Headland Hotel in Newquay brought together top chefs, local producers, and industry professionals to showcase Cornwall’s finest ingredients. An impressive four-course menu highlighted the depth of talent and innovation in Cornish cuisine.

The Headland Hotel provided a fittingly luxurious and scenic backdrop for the event. Perched on a clifftop overlooking Fistral Beach and offering sweeping Atlantic views, The Headland is a testament to Cornish hospitality and welcomes guests from across the globe to experience the best of the region’s culture and natural beauty.

Chefs’ Forum Founder, Catherine Farinha played MC at the lunch and introduced the local produce suppliers. Colin Putt from Dole Cornwall told the guests of the problems that growers and farmers have experienced this year with the wettest year in living memory.

Brian Etherington Meat Co. Sales Manager, Colin Kettle, then told the guests about the provenance of the local beef and pork and talked about the importance of supporting local farmers, who have also had problems in feeding their animals, as they haven’t been able to graze because of the terrible wet season.

Matthew Stevens then spoke about the delicious hake he supplied and the hardworking trawlermen who land the deep-sea fish species. He told the guests that he supports The Fisherman’s Mission and encouraged them to do so too.

General Manager, Jason Adams said

“It is wonderful to have the students from Cornwall College here in our kitchens, learning from our chefs and working front of house with the restaurant team today. As a trained chef myself, I am delighted to see how keen and dedicated the young team are and it is a great sign for our industry. It fantastic to be able so celebrate excellent local produce and we really are grateful to the sponsors for their support of such a positive event for the local hospitality industry.”

Executive Chef, Gavin Edney echoed his comments, he said

“I am delighted to host the Cornish Chefs’ Lunch here at The Headland, its great to see 14 young chefs and front of house students working so hard and getting involved with every element of a live service for our industry peers. Today’s event is really well-attended and its really important that we nurture this young talent to protect the future of our industry – If we don’t nurture the young talent, then we’ll run out of great places to eat.”

Emma Edwards, Head of Hospitality, Catering, Hair and Beauty was delighted to bring a team of seven front of house and seven back of house level three students to The Headland Hotel, she said

“It is a great opportunity for our students to work at such a beautiful property, this is fantastic work experience for them and they have really enjoyed the day! It was great to see Abbie Turner and Phoenix Ford who were awarded ‘Star of the Day’ and each received a signed copy of The Chefs’ Forum’s recipe book – The Chefs’ Knowledge -A great day for all involved.”

Lunch guests were welcomed with a Brown Brothers Estate Chardonnay and Durif.

What was on the menu?

Adrian Oliver of Cornish Field Kitchen served the starter, an award-winning pork and bacon sausage roll with beetroot ketchup and pickled red onion, which paid homage to traditional flavours with a refined touch. He also served a portion of Hospitality Action ‘Invisible Chips’ to raise the profile of the industry charity, alongside Southwest board-member, Stuart Mathieson, who promoted their next charity dinner to be held on 27th February 2025 at The Alverton Hotel in Truro.

The fish course by Debbie Thorpe, a MasterChef: The Professionals 2019 finalist, featured Cornish hake in a delicate Laksa curry sauce with marsh samphire and freshly foraged sea purslane, perfectly balancing local ingredients with bold, international influences.

Gavin Edney, Head Chef at The Headland, then presented a main course of slow-roasted West Country beef, complete with an oxtail tart, Roscoff onion, turnip, horseradish, and a classic Bordelaise sauce.

To close the meal, Eddy Rains from The Halfway House Inn prepared a nostalgic treacle tart with mulled poached quince, hazelnut and cinnamon tuille, and Cornish clotted cream, rounding off the lunch with a comforting, seasonal dessert.

Supported by suppliers including Dole Foodservice, Matthew Stevens, and Brian Etherington of the Meat Co, The Chefs’ Forum Cornwall Lunch celebrated the region’s dedication to sustainable, quality produce.

The event reinforced Cornwall’s growing reputation as a culinary destination and the collaborative spirit among its chefs and producers, making it a standout occasion in the Cornish food scene.

Photography & film by Carlos Farinha