Finisterre are hosting live screenings of this groundbreaking documentary uncovering the wetsuit industry's toxic addiction to Neoprene.
Jenny Tough is an endurance athlete. This is her story of spirit, adventure & the life-changing power of running alone.
Patagonia founder, Yvon Chouinard, joins Jamie Brisick to talk climbing, breaking the rules, protecting what you love, the virtues of simplicity, capitalism; and surfing Malibu in the golden era.
Eric Carter shares his adventure nutrition tips for amateurs and athletes alike – so you can go the distance.
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VANS COASTAL MTE-1 JACKET
The gift to keep them warm and dry whilst trekking to their local surf spot.
AESOP GIFT KIT
The gift to help them look after their skin, hair & body with meticulous attention to detail.
PETZL HEADTORCH
The gift to help them seize the dark and stay active.
DO/ WALK
The gift to inspire them to improve their wellbeing and get outside.
ATLANTIC BLANKETS
The gift to keep them cosy and connected to the coast.
ARC'TERYX
The gift for someone with daily adventure built into their DNA.
THE ANTI BLUEPRINT PROJECT
The gift to provoke thought on how you can live an extraordinary life.
ST EVAL CANDLES
The gift to uplift their personal space with scents from the coast.
OPINEL KNIFE
The gift to equip someone with a tool for a lifetime.
PAPER REPUBLIC LEATHER JOURNAL
The gift for someone whose always on the go to keep them organised.
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CHOP WOOD, CARRY WATER
Thirteen years after moving into his first off-grid cabin, Jacob Witzling Hamby reflects on the wonders and frustrations of this way of life.
SMUV - WAVS EP
Currently playing in our office this week is Smuv's latest EP. We're loving this small bundle of light and peachy instrumentals.
FLIGHT 566 TO BEIRUT
Vans surfer, Adrien Toyon, was born in Lebanon during the civil war. Now living in Biarritz, the young surfer had dreamed of returning to his roots to surf his homeland since he was a kid.
THE WALKERS GUIDE TO OUTDOORS CLUES & SIGNS
Our friends at Detox Kitchen have kindly shared a recipe for their delicious summer greens bowl, which pairs perfectly with a Pentire Adrift and tonic for a healthy summer meal.
Here's what you need (Serves 1):
70g cooked mixed quinoa
A handful of cavolo nero, shredded
4-6 radishes, sliced
30g peas, defrosted
2 tbsp hazelnuts, roasted and roughly chopped
1 tbsp pumpkin seeds, toasted
A small handful of coriander, chopped finely
For the tomato and sweetcorn salsa:
5-6 cherry tomatoes, diced
1/2 can of drained sweetcorn
A pinch of salt
Cracked black pepper
A small handful of coriander, chopped
A small handful of parsely, chopped
Juice of 1/2 lime
For the orange tofu:
1/4 pack of firm tofu, cut into chunks
Juice and zest of 1/2 orange
For the tamarind dressing:
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp tamarind paste
1 tsp ginger puree
1 tsp maple syrup
1/2 red chilli, deseeded and chopped finely
Double all ingredients if cooking for two.
Method:
1. Marinate the tofu by coating it in the orange juice and zest, and leave in the fridge for at least 30 minutes (1-2 hours is great if you've got time).
2. Make your salsa by mixing all the ingredients together and popping in the fridge whilst you prep the rest.
3. Whisk your dressing ingredients together until well combined.
4. Assemble the bowl by placing the shredded cavolo nero and quinoa on the bottom and topping with the radishes, peas, salsa and tofu. Drizzle your dressing over the top and finish with the roasted hazelnuts, pumpkin seeds and a sprinkle of fresh herbs.
5. Enjoy along side a delicious Pentire Adrift & Tonic.
The Pentire community can also get 15% off their first order on the Detox Kitchen website. All you need to do is enter PENTIRE15 at the checkout.
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For the team here at Pentire, launching our Healthy Rituals campaign was about bringing to life the habits in our daily lives that we can truly depend on to make us feel good. The ones we know come with a guarantee of feeling “better” after we complete them than we did before.
Whether it's getting out at first light to go trail running, plunging yourself into cold water for a swim, or simply practising yoga on your living room floor. Different rituals work for different people – and we wanted to start the year by opening conversations with friends of Pentire to find out which rituals matter most to them.
Our hope is to help members of our community to learn from one another - and to begin 2022 with healthy intentions, old and new.
Which is what led us to sharing stories over a frothy, full-fat milk latte with Grace Kingswell, Cornwall-based Nutritional Therapist and friend at botanical haven, Open Surf in St Agnes.
At the heart of Grace’s approach to Nutrition is a belief that wellness should be looked at with a lens on the bigger picture: one that includes mind and body; and one that looks beyond symptoms to uncover the root causes of health problems.
As a person whose job is to advise people on how to improve their health through the power of food, we wanted to uncover what rituals matter most to Grace for her own wellbeing. This is what we found out.
As a nutritionist, what are two healthy rituals that are important to you for maintaining a healthy mind and body?
As a Nutritional Therapist, I can’t not mention food as one of them! Last year I started a hashtag called #eggsandveg, following a podcast I’d released about the problem with porridge for breakfast… Porridge lovers, I hate to break it to you but oats aren’t as ‘slow releasing’ as they’re cracked up to be. What we really need first thing in the morning is protein and fat, and ideally some colour from veggies. This is so that we can maintain a stable blood sugar and not risk a huge insulin spike from consuming only carbohydrates first thing in the morning. The benefits to your hormones, skin, mood, energy and mental health will overwhelm you - as it has so many others out there!
So for me, every morning I make my eggs, usually fried in butter, but sometimes scrambled (also involving lots of butter), and alongside that I’ll have some sauerkraut or kimchi, steamed greens doused in olive oil, cherry tomatoes piqued with salt and black pepper, and if I’m feeling really fancy either a slice of avocado or a piece of high quality bacon from Piper’s Farm.
My second healthy ritual used to be a morning dip in the ocean, but recently I’ve listened to my body and realised that cold water wasn’t what I needed at the moment - as physiologically it’s quite a stress.
So I suppose my second healthy habit is to always check in with how I’m feeling, and not push myself beyond the bounds of how I feel that day. We deal with enough stress in our lives these days as it is, I personally don’t subscribe to adding extra pressure when you’re not feeling like it. I do, however, always go outside first thing - morning daylight is a noon-negotiable for me as it sets my circadian rhythm up nicely and energises me for the day ahead.
Do you believe in setting goals or intentions at the start of a new year? If so, any good ones for 2022?
I never set intentions for January, and I actually think this is just laziness! I’m sure if I took a moment to think about it I could come up with some, but they’d be broad statements like ‘be more affectionate,’ ‘call your girlfriends more often’ and ‘remember to do something creative.’
I’ve never prescribed to silly notions like ‘eat more fruit,’ and ‘lose weight,’ since I truly believe that change doesn’t come from bullying ourselves into submission - something I cover a lot in my clinical practice. True health comes from working synergistically with your body to find balance. Also, if you DO want to lose weight or change your diet, January is probably not the time - it’s dark, we’re programmed to sleep more and carry more weight, and we might be suffering with a winter cold (or virus…), so wait until spring when the body is ready to bloom again!
What are your thoughts on Dry January - will you be taking part this year?
Yes, but not on purpose. I rarely drink these days, it doesn’t suit me and it doesn’t really fit with my idea of optimum health. Alcohol is a liver toxin, and there’s literally no way of sugar coating that - however much resveratrol there is in red wine! (incidentally, not much, and you can get it from grapes too). There are a few instances in which I love a glass of wine though, with a spaghetti Bolognese for one (anyone else?!) and a sip of champagne at a celebration. Other than that, I really do stick to non-alcoholic alternatives. Alcohol wrecks my sleep and wreaks havoc with blood sugar levels - so not only do you wake feeling hungover, but you wake craving carbohydrates and then inevitably make poor decisions when it comes to food that day.
What are your evening rituals? How do you like to unwind at the end of a long day?
It’s funny you should ask this, as I just came off a call with a client where we discussed her sleep routine. The body thrives on routine, so when clients struggle to wake feeling rested we work on an evening routine for them that winds them down well.
For me it involves a hot bath as soon as I clock off from my working day (I love baths, but also Cornwall is so cold and windy), lighting the fire, switching the Christmas tree on (or at any other time of the year, the fairy lights - because yes, I keep some up all year round), hugging my puppy and usually pulling my duvet off my bed and onto the sofa ready to cosy down and watch something on TV. At the moment, as I’m feeling festive, I’m making myself either a pomegranate juice, sparkling water, splash of bitters drink thing or a Pentire and tonic with more lemon juice than tonic (almost) and taking it into the bath with me!
And finally, the golden question. What’s your favourite Pentire serve?
I really must branch out because I usually just go for a P&T! Does it count as fancy if I put a sprig of rosemary in it?
]]>Like Pentire, Leaf Envy began on the water with a powerful belief in the power of plants. However, whilst our ideas were brewing on a board in North Cornwall, the vessel of choice for founder of Leaf Envy, Beth Chapman, was a boat on Regents Canal, where she held her first floating jungle pop-up in 2019.
Beth started Leaf Envy with an innate desire to help others connect with nature by creating beautiful botanical spaces in their own homes. Fast forward two years and Leaf Envy now offers a carefully curated selection of unusual, high quality plants and pots that can be delivered directly to your door, along with a hub of super helpful advice and care tips to help your botanicals to flourish.
It’s pretty clear from our foliage-filled social media feeds of beautifully crafted roomscapes that houseplants really can transform a space, helping to soften and inject subtle yet rich accents of colour. But beyond this, the ritual of caring for plants can help to make us feel good too. Research has shown links between plant care and a range of emotional, physical and mental health benefits from air purification to boosting productivity and creativity, as well as reducing stress.
Biophilia, a term used to describe our innate love of nature, suggests that our attraction to plants has been built through hundreds of thousands of years of living in agrarian environments. By introducing plants into our home, we create spaces that are sympathetic to our genetic coding and overall health, making us feel good.
We caught up with Beth to figure out how we can harness the ritual of plant therapy to help us feel good. Here are 5 things she told us:
Like all living things though, plants need nurturing to flourish. And that’s not always an easy task, particularly when you’re introducing lots of different varieties into your home that require varying levels of water and sunlight exposure.
We asked Beth to share one of her best tips for a first plant buyer to help their green babies flourish. This is what she told us:
Finding the perfect spot for your plants is key. So make sure the first thing you do is understand its' light requirements, bearing in mind the natural light that your home receives. A very common mistake people make is putting house plants directly on the window sill! When in fact most plants prefer indirect light as full sun rays can scorch your plants delicate leaves. What plants can stay on the window sill? Some species that love direct sunlight are: Cacti, Succulents & Snake plants. Also, don't be afraid to move your plant around until it finds its' forever home! Some species are undeniably lower maintenance than others, and for beginners, we'd recommend starting with a collection of easy-care plants.
And finally, We asked Beth to share her recommendation for a plant and pot combo.
Personally, my favourite plant & pot combination is the rare and extremely photogenic Anthurium Clarinervium paired with our best-selling Broadway pot in Sea Spray. The stunning symmetrical and velvety dark green leaves of this Anthurium pair perfectly with the earthy tone of the simple Broadway pot.
For some beautiful botanical inspiration, check out the Leaf Envy instagram page @leafenvy, or visit their website at www.leafenvy.co.uk. We personally love the roomscapes section of their website where there are heaps of visuals to help inspire our room styling through smart placement of plants.
]]>Filing, sanding, smoothing, sawing. The tranquil rhythm of finding flow in the art of crafting objects using nature’s raw materials; and the feeling of connection from using your hands to create.
Inspired by the natural environment, local boardsmith, craftsman and environmentalist, James Otter, has been pioneering the creation of handcrafted wooden surfboards since 2008. Channelling his two passions for surfing and craftsmanship, James makes a range of sustainable wooden surfboards, paddleboards, bellyboards and handplanes using locally grown timber from regenerative, sustainable woodlands with his hands.
In an age where most materials used to create surfing accessories contain varying forms of plastic (polyurethane foam, fibreglass, polyester resin and neoprene), James has flipped the industry standard on its head by using wood as a material for reasons beyond being a steward for protecting the planet. It turns out, there are a range of technical advantages to wooden boards including the way in which they lend themselves to twin fins, mid length single fins and longboards, where momentum and globe help surfers to find smooth, graceful lines.
After spending a few days with James in his studio in Porthtowan, we came away with a renewed sense of wonder for the planet’s natural resources and the capabilities of the human hand.
As part of our healthy rituals campaign, we asked James to talk to us about some of his own healthy rituals. The things he does to help keep his mind and body calm. This is what he told us.
“For my body, keeping it moving is crucial for me. I can’t remember the last time I got out of the Ocean without feeling better than when I got in. Our Monday morning surf club helps me to stay grounded and connected to the ocean. It reminds us to play and have fun together - and boosts my energy levels for the week ahead.”
“For my mind, I make a conscious effort to read and take time to slow down regularly, ensuring I have a chance to put energy back into myself.”
“I also make a conscious effort to try to be at home with my wife and kids daily. Time is precious with two little ones and I wouldn’t change the time we spend together for anything.”
We also asked how he felt about intention setting and whether he had any new intentions lined up for 2022 that he’d be happy to share with us.
“I’m actually lining up a therapist for next year for some supervision to help deal with some of the heavier side of life.”
“Physically, I’m setting myself a couple of challenges. One is swim related and one is run related - but I haven’t quite ironed out the details for those just yet!”
Learning from the Pentire community about the rituals that matter to them is really important to us, James included. Drawing inspiration from others who share our values helps us to start the new year with our own healthy intentions, pushing ourselves to try new things, to take on new challenges and to perform at our best.
To learn more about the way in which James channels his love for the Ocean into his craft, you can watch the short film we created together here.
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Add some heat into the Winter months with these quick and simple vegetarian recipes packed with flavours of India.
A winter wardrobe staple, this 100% merino wool beanie is an ideal accessory for the cooler months.
Any tumbler that’s coming along for the ride needs to be tough enough to keep up. Those rainy coastal walks become a little bit more bearable when you’ve got one of these to hand.
Make those Winter evenings a little more snug with one of these beautifully potted candles, which are made just down the road from us in Cornwall. Our personal favourite is Sea Mist.
Bring spaces to life with a plant from the Leaf Envy collection, which was created to make beautiful botanical homes achievable to all. We love their plants, our office is full of them.
Small batch, organic, seasonal. English perfume blended four times per year for the names on our production ledger. Just a week until the Winter fragrance is released.
Whatever adventures you have planned, the pack on your back is just as important as what you put in it. Great for surf gear, lunch and everything in between.
Katto handcraft exceptional knifes using Japanese steel and sustainable wood. They also produce some lovely sustainable chopping boards.
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Last week we were featured in an article about non-alcoholic drinks for The Telegraph, by writer Susy Atkins.
If you're subscribed to The Telegraph, you can read the article here.
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"In a world where increasing pressures are born behind screens, it's easy to let problems manifest. German Triathlete, Liz Kellerer, takes us to the wilderness of the Scottish Highlands to show us how wild swimming can help lead to both a healthy body and mind."
Often the only thing that pushes us to get in is when we go for a sea swim together or with friends. This sense of camaraderie helps push us forward into the icy water. Having a healthy activity that you can participate in with friends and family is an excellent way to build strong relationships and become closer to those around you. You will be surprised who you can meet in the sea.
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We take our natural ecosystems for granted. We cause harm to nature and hardly spend any time to reflect and immerse ourselves in it. Modern life often gets between us and nature. We spend are time working on screen, browsing feeds and watching TV. These artificial influences distract us from interacting with nature, an environment that our minds and bodies instinctually crave.
"The thing that motivates you to get out and do these things, especially in the depths of winter when its dark outside is you know good you are going to feel afterwards and it just sets the tempo for the day" - James Aiken |
Research suggests that swimming outdoors in cold water is particularly good for us. There are plenty of different aspects of cold water swimming that have a positive psychological effect on the brain. You can read them in detail here, but for us it's the mindfulness of sea swimming that affects us the most.
Taking your warm clothes off as you stand on the cold concrete before jumping in is the biggest battle of the whole ordeal. The shock of entering cold water, the element of risk and the awe-inspiring response to immersing yourself in nature, combine to provide us with the ability to become present whilst wild swimming. We focus on our breathing, on feeling the adrenaline and cold spreading across our bodies. Whilst we are focusing on all of these things, we experience a connection between body and mind, where the two are working synonymously and bringing us into the present moment.
Swimming is a great form of exercise for all ages. It's good training for cardio and building swimming endurance. Suspension in water helps to alleviate stress put on bones and muscles during other forms of exercise and is an excellent full body work out.
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Taking in the stunning Pentire headland, this is a circular walk starting at the National Trust car park at Pentireglaze – the old lead mine – and heading out on the coast path towards the prehistoric defence site of The Rumps. Follow the coast path round to Pentire Point for glorious views over Padstow Bay and the Camel Estuary, keeping your eyes peeled for wildlife on the coastal cliffs.
Picnic spot: Take in the view towards The Mouls from The Rumps, stop at Pentire Point or head down onto the beach at Polzeath
This longer route follows the dunes from Rock to Daymer Bay opposite the Doom Bar, then passes St Enodoc Church - the burial place of Sir John Betjeman - on its way inland to the pretty village of St Minver with its characteristic (and slightly wonky) church spire.
If you find yourself on the other side of the estuary, this walk is fantastic while still not too long. The walk starts along the harbour and then winds through Padstow's streets to reach the ancient church and Prideaux Place, once the site of St Petroc's monastery. The walk continues via Tregirls Farm to the Doom Bar where hundreds of ships have been wrecked.
The route follows the coast from Constantine Bay to Treyarnon beach, then past a series of deep inlets to the sheltered, sandy beach at Porthcothan. The return route is fairly quick, via some lanes, so you can linger on the coastal stretch and explore the headlands between the inlets, or the beaches at low tide.
Glorious food and breathtaking views, this restaurant comes with a mini-golf course amid a secret garden looking over Padstow Harbour. Find them on the outer harbour towards the Camel Estuary.
The Working Boat Bar is situated on the water's edge where their famous marquee on the sea will welcome you back to enjoy al fresco dining whatever the weather offering hearty appetisers, open daily from 10am till late.
Situated in the heart of Rock is The Mariners which has been relaunched by Paul & Emma Ainsworth. Open daily, it offers some of the best food and drink in the county overlooking the Camel Estuary.
At Idle Rocks you can enjoy lunch and dinner on the blissful water’s edge dining spot in the seaside village of St Mawes. Kick off your shoes and re-engage with the simple pleasures in life.
Prawn On The Farm is back on Trerethern Farm just outside of Padstow where their Menu can change daily depending on what the fisherman have caught. Katy, Rick and the team have created one of the most popular outdoor dining experiences the SW has seen, and so worth it.
Opened by Rick Stein and Jill Stein in 1975, the Seafood Restaurant is where it all began. Boasting an international reputation for serving the freshest fish and shellfish.
Locally sourced from land and sea famous for their Cornish Steak and Seafood located on the edge of Charlestown with a terrace overlooking the harbour. Incredible food, talented bartenders making incredible cocktails, and friendly service to boot.
Lounge, graze and gaze with views overlooking Watergate Bay with sofas, armchairs and banquette tables so there is something for everyone. A dream location for iconic coastal eating and drinking, with a welcome touch of luxury.
Located a stone throw from the sea at Fistral, The Fish House use locally caught seafood straight from Newquay Harbour to create rustic dishes that have been inspired by exotic destinations.
By day offering seasonal lunches from their outdoor beach kitchen and by night hosting open-air feast nights, the Hidden Hut on Porthcurnick Beach is a Cornish gem. Simon Stallard and the team know how to get things just right.
Nestled beneath the steep slopes of Porthminster Point, the café specialises in Mediterranean and Asian seafood cuisine and the terrace has spectacular panoramic views of St Ives Bay.
Situated in Boscastle Harbour, the small restaurant serves fresh seafood from their boat and meat from their farm nearby. Say hi to Alex and Freddie the owners, they are incredible company. This place is so good we simply can't go back enough!
The waterside stop for Cornish dishes with the outside terrace literally over the beach, you have a front row seat onto St Agnes Beach.
The Scarlet Restaurant's clifftop terrace is a perfect spot to enjoy their seafood lunches and with views over Mawgan Porth Beach. Also boasting one of the best spa experiences in the county.
An exciting new seafront venue opening in Exmouth in Spring 2021 by Michael Caines. We couldn't be keener to visit for a Pentire and to see what this talented team unfold.
Surround by a 25 acre private beach this is a perfect place for relaxing beachside dining. You can enjoy coffee, lunch or dinner on the terrace for views of St Ives Bay and the Godrevy Lighthouse.
The UK’s only bar actually on the beach, perfect for when you’re not quite ready to leave and want a few drinks with sandy toes.
Situated in New Polzeath on the edge of Pentire Point, you can sit and watch the surf all day. Its terrace is a perfect sun trap with no better place to watch the sunset.
At high tide the front decking is only a few yards from the sea. With a daily changing menu and tapas it is a perfect place for alfresco dining this spring. Also just a 2 minute walk from the infamous fishing village of Port Isaac.
Outdoor eating at The Pig is all about their wood fired oven for fresh BBQ fresh lobster, meats and veggies - perfect for sunny days in Cornwall. Amazing food and drink by the sea doesn't get much better than this.
This stunning seafood restaurant & bar over looking the beautiful Swanpool beach & nature reserve. They specialise in fresh, sustainably sourced seafood. You can sit on their sun drenched terrace & enjoy these local delights.
]]>We're looking ahead to next year, in what we hope will be full of adventure. With this in mind, we've compiled a list of some of the individuals who inspire our sense of adventure. Encouraging us to pack up a bag of essentials, and get outdoors, on the road, in the sea or climbing a hill. Thank you to these pioneering individuals who remind us what living is all about.
1. James Aiken / @james_aiken
2. Emily Ackner / @emilyackner
Image credit: Emily Ackner
3. Sophie Hellyer / @sophiehellyer
Image credit: Looking Sideways
4. Hugo & Ross Turner / @theturnertwiins
Image credit: @theturnertwiins
5. Katherine Heath / @_katherineheath
Image credit: Katherine Heath
]]>As we're safely back in to the months where you can pick and eat Mussels, our good friend and collaborator Jack Bevan has shared a delicious and simple recipe for Mussels with thyme and parsley. A warm winter favourite and delicious pairing for a Pentire & Tonic.
Mussels with thyme and parsley
1kg mussels
3 shallots, finely chopped
handful of picked thyme leaves
2 bay leaves
1 garlic clove crushed with the back of knife
150ml Picpoul de pinet white wine, dry vermouth also works really well
60g butter, cubed
a good handful of finely chopped flat-leaf parsley
sea salt
black pepper
Method
Rinse the mussels under cold running water, giving them a good scrub in order to remove any barnacles and bits of dirt. Some may have ‘beards’, these should be removed. Mussels with broken shells should be discarded. To check if any open mussels are alive give them a tap, discard them if they don’t close after around a minute. Then pop them in cold water in the fridge until it’s time to cook them.
Heat a splash of olive oil in a large heavy bottomed pan, add the shallots, bay leaf, thyme, garlic and cook for a few minutes before adding the wine. Simmer over a medium heat fire for around 10 minutes until softened but not browned.
Drain the mussels and add these to the pan. Cover with a lid and cook until they open, this should take 2-3 minutes.
Finally add the butter and parsley and give the mussels a good stir, allowing the butter to melt. Season to taste. Remove any mussels that haven’t opened and serve immediately. Have the flatbreads ready to dip in the wonderfully aromatic sauce.
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We had a lovely time serving Pentire to all at Trefresa Farm last week, for the first Back || Front supper. Tim Spedding and his team cooked up a feast of local produce on the coals. Porthilly Spirit cocktails were flowing. And Nathan Ball delighted us with his music. Total magic.
An all round beautiful evening in a beautiful setting. To keep up to date with future events, give @back.front.creative a follow.
We spent a dreamy evening on the beach with award winning food and drink writer, Jack Bevan. A feast of Grilled flat breads, Whipped feta and yogurt with salsa verde, and fresh grilled Mackerel - enjoyed under a setting sun. Jack has shared the recipes from this feast with us below. Here's to eating outdoors, local, fresh and seasonal ingredients. And to making the most of the warmth and sun as Autumn approaches.
Grilled flat breads
Ingredients
450g strong white organic flour, plus extra for when you come to roll out
1 teaspoon of fine sea salt
.5 teaspoon dried yeast
.5 teaspoon of sugar
300ml warm water
2 tablespoons of olive oil
Method
Add the flour and salt to a large mixing bowl. Dissolve the yeast and sugar in the warm water and then pour into flour mixing as you go. Once the water is incorporated add the olive oil and continue to knead.
Next knead the dough on a floured surface for around 5 minutes, adding more flour if it feels too sticky. The dough should take on on a smooth, elastic character. Cover with a clean tea towel and leave to rise for around an hour. Around 15 minutes before you plan to cook your flat breads divide the dough into 6. Then roll them out on a well floured surface, you can also use your hands to stretch them out and shape them into a circle.
We like to cook them directly on the grill, when the flatbreads begin to billow up and bubble you can flip them over to cook the other side. Once the breads are cooked try wrapping them up in a clean tea towel, this will keep them warm and soft.
Whipped feta and yogurt with salsa verde
Whipped Feta and yogurt
200g organic Feta cheese
200g organic greek style yogurt
juice of half a lemon
Combined the ingredients in a mixing bowl and whip with a whisk until you have a smooth texture.
1 small shallot, finely chopped
2 tbsp red wine vinegar
4 anchovies in oil, finely chopped
20g flat leaf parsley leaves, finely chopped
20g basil leaves, finely chopped
2 tbsp brined capers, roughly chopped
2 cloves of garlic, crushed with the back of a knife
150ml extra virgin olive oil
Combine all of the ingredients in a bowl and stir well, add more oil if the salsa is a little thick. Leave to rest for an hour. Spread the whipped feta and yogurt onto a plate with the back of a spoon creating an uneven texture. Spoon on the salsa verde and eat straight away.
Fresh Mackerel with lemon and bay
2 fresh mackerel, gutted and cleaned
4 thin slices of lemon
a handful of fresh bay leaves
olive oil
sea salt
black pepper
First gut the mackerel and rinse well with cold water. Dry with kitchen paper, season the inside and outside of the fish with salt and pepper and drizzle with a little olive oil. Fill the insides with a few bay leaves and 2 slices of lemon. Heat the grill on the hot coals before carefully laying the mackerel on it. After 5 minutes turn the fish over with a slice and cook on the other side, being sure not break the fish apart. Once cooked serve straight away.
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Pineapple weed, also known as Wild Chamomile, is an annual plant found in sunny locations along the edges of fields, trails and footpaths between May and September. Often growing low to the ground amongst areas of loose soil - it’s an easy plant to forage and a total treasure to taste!
Known for its sweet aroma and pineapple taste, it can offer all sorts of interesting dimensions to drinks. It’s the flowerhead you’re after when foraging for pineapple weed. It has a very small flowerhead, dome-shaped and yellow-green in colour. Look for flowers that are more yellow than green as these are more fresh and full of flavour. When crushed, they smell like sweet pineapple.
Pineapple weed joins the many other plant species which are often used for herbal remedies. Anti-inflammatory, antispasmodic and a brilliant aid to relax and relieve stress and tension.
A syrup is a fine way to extract this plant’s beautiful flavour, which you can use in drinks or in cooking. You can also eat Pineapple weed raw, so it can be a wonderful garnish for both taste and visual appeal. Not least in a Pentire & Tonic!
]]>Ingredients
50ml Pentire
25ml Fresh lemon juice
20ml Lapsang Souchong tea syrup*/ sugar syrup if you prefer
1 Egg white/ 25ml aquafaba 3 bay leaves
Method
Combine the ingredients along with 2 of the bay leaves (1 left to garnish) in a cocktail shaker and shake hard. This is called dry shaking. Next add ice and shake hard again. Strain with a hawthorn strainer into a chilled glass and garnish with the remaining bay leaf. 400g caster sugar *200ml Lapsang Souchong tea. Use 2 tea bags for the infusion.
Combine two-parts caster sugar to one-part water to, as it is a little thicker and takes up less volume in the drink. Put the sugar and water in a pan and set over a gentle heat. Be careful – the mixture shouldn’t simmer as this will introduce flavour into the syrup. You will notice that the sugar will dissolve and the syrup will clarify. Once it gets to this point, take it off the heat. Store in the fridge for up to 2–3 weeks.
]]>Midsummer is a great time to forage edible wild plants. The hedgerows often full of ingredients to make delicious food and drinks with. In the hedgerows this month is the spectacular sight of elderflower.
The scent and sight of elderflowers is a true mark of summer. Fragrant flowers, followed by dark berries provide nectar and food for insects, birds and mammals. Rich in bioflavonoids and has been used in traditional medicine for its antiseptic and anti-inflammatory properties, treating pain, swelling and high blood sugar.
Elderflower has a delicate flavour - fragrant, floral and refreshing. It can be made into a simple syrup of water and sugar that’s infused with the flower. A handy addition to any pantry, which can be used across many food and drinks recipes. It pairs amazingly with lemon, pear, thyme, mint and basil. We’ve made a batch to experiment with some new serves. Watch this space!
]]>The month of May is always a delight in the calendar. Plant life really starts popping and the warmth of the air starts to settle, as spring eases into summer. We’re turning our attention to Rock Samphire this week, as it begins to adorn our coastal hedgerows and paths. It's one of our favourite coastal botanicals and has contributed to the distinct flavour of our first non-alcoholic spirit ADRIFT.
Rock samphire, or Crithmum maritimum is a perennial sea cliff plant, known for its herbal, citrus and aromatic flavour. It’s a succulent, which has woody stalks and fleshy leaves. A wild, edible evergreen packed with flavour, vitamins and antioxidants. It’s mostly found near coast paths and is one of the many treasures the coast has to offer.
Hugely popular in the 16th and 17th centuries, it was commonly brined or pickled. It’s prolific on the coast due to the salty sea air, which encourages long roots to form which in turn gives it its flavour.
It was also commonly eaten by seafarers as a valuable aid for the prevention of scurvy. Rich in vitamin C, vitamins E and K, iodine, carotenoids and flavornoids, as well as antioxidants, fatty acids and omega 3 - this wild edible boasts a range of health benefits too.
It’s at its most tender and delicious just before it flowers, which is usually in June. So now is a great time to pick some if you come across it. A wonderful fresh garnish in drinks, addition to a salad or does well pickled or brined too. Enjoy!
]]>The Pentire Palomar hits all the right spots for that refreshing, naturally fruity and slightly bitter experience. A favourite across Mexico, and famously known as the 'working mans drink'. It's the perfect choice for summers evenings and feasting outdoors. This is an adaptation of a recipe served at the brilliant Paul Ainsworth's No.6 restaurant in Padstow, Cornwall.
Ingredients
75ml Pentire
25ml Fresh grapefruit juice
15ml Fresh Lime juice
25ml Grapefruit syrup*
Soda to top (approx 100ml)
Pinch of Cornish sea salt
* Grapefruit syrup
Equal parts sugar and fresh grapefruit juice. In a small saucepan, bring the grapefruit juice and sugar to gentle heat for a few minutes until the sugar dissolves. As a sugar alternative, you can replace it with honey or agave.
Method
Fill a highball glass with ice, measure in the Pentire, grapefruit syrup, grapefruit juice, lime juice and a pinch of salt and top up with soda. Stir then garnish with a lime or grapefruit slice.
]]>Choosing the right garnish for a drink can be a tricky thing to navigate. Beyond aesthetics, garnishes have the power to transform our drinks and our senses. Sight, smell, taste even sound. They typically match and compliment key flavours, or contrast and balance them equally.
Here are some of our favourites to inspire you and the drinks you make at home. There are no rules as such, and much of this comes down to personal preference. So explore the flavours that suit you best - experimentation can often lead to wonderful surprises!
Leaves
Rosemary
Rosemary offers a lovely scent with each sip, plus is a great stirring device. It works well with sweet, acidic flavours like citrus (Lemon, Lime & Orange), cranberry and tomato.
Bay
Bay is a great way to invigorate a drink with a delicate wall of flavour. It's a lovely pairing with lemon, and adds a rich dark green accent of colour too.
Rock Samphire
Rock samphire has an aromatic warm taste, and adds a saltiness and crunch quality when eaten. Great paired with spiced flavours or a lovely contrast to citrus.
Scots Pine
Scots pine is a wonderfully fragrant and decorative garnish - an excellent choice in the winter months.
Sage
Sage has a herbal taste and scent. It pairs well with lime and other sweet and bitter flavours.
Mint
Mint offers that reassuring freshness and scent. It's a brilliant pairing with citrus and fruit flavours in drinks, offering a lightness and delicate quality.
Fennel
Fennel is has a refreshing, liquorice flavour and is a beautifully delicate visual addition to a drink. It compliments sweet, savoury and bitter flavours equally.
Tarragon
Tarragon has a subtle herbal, anise-like note and works well with citrus and fruit flavours.
Citrus
Lemon Peel
Classic lemon peel cannot be overlooked as a sturdy garnish for many drinks. Beautifully bright, and adding aromatic essential oils in their peel as well as citrus and bitterness.
Grapefruit
Grapefruit offers the same quality, with added bitterness. Brilliant with lime, berry fruit flavours or simply on its own with tonic.
Flowers
Nigella Flower
Nigella flower is an exquisite edible flower with a delicate fragrance and a mild, fresh taste. The seeds of nigella have a strong aroma and spicy taste too.
Spice
Turmeric
Turmeric offers a delicate spiced addition, with it's vibrant orange-yellow hue. Excellent pairing with other spice notes. Turmeric is also bursting with anti-inflammatory anti-oxidant properties so adds heaps of feel good factor too!
Ginger
Ginger is another brilliant spiced dimension to a drink and also helps cleanse the palette.
Food
Olives
Olives are a great option if fresh ingredients are low, and the perfect foil for herbal, woody flavours. Most iconically use in a martini.
For more inspiration and drinks recipes, head to our drinks and cocktails page. Happy mixing :)
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The hedgerows are currently bursting with the spell-binding, thorny white and pink blossom that is Hawthorn. Offering masses of pollen-rich spring flowers, these shrubs and trees provide immense food and shelter for a range of wildlife.
As well as their delicate beauty and sweet scent, Hawthorns are hermaphrodite, meaning both male and female productive parts are contained within each flower. They develop into red fruits know as 'haws' when pollinated, which provide rich antioxidants for migrating birds. They also contain flavonoids, tannins, essential oils, fruit acids and sugars, plus vitamin B and C. It's commonly recommended in herbal medicine as nutrition for the heart.
The haw berries are commonly used to make jellies, wines and sauces. The young leaves and flowers are also edible and can be added raw to salads. Honeybees that forage on hawthorn blossoms also create the most delicious amber and nutty kind of honey.
A common name for Hawthorn is also May tree, making it a happy sign that spring is turning to summer. Happy days :)
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This month we’re turning heading out to shady woodlands, fields and hedgerows to find wild garlic. A delicious alternative to the usual domestic garlic bulb and can be used like any herb or green in cooking, to add great depth of flavour.
The plant’s common name used to be ‘bear garlic’ which was from a folklore belief that if bears ate wild garlic, they would gain strength after a long winter.
Wild garlic has high quantities of ajoene and adenosine, which help lower blood pressure and reduce blood cholesterol.
Nutritional Summary