“Inspirational” was how Martin Desp described the Saltwater Kitchen Cookbook. We were stoked with his review in this weekend’s Western Morning News as, “a book heralding a new age of food and drink west of the Tamar.”
Martin describes the once ubiquitous “cheap-fat-fryer” food scene of Cornwall’s past and the rapid change it’s undergone in the past decade. And evidence of the change from this ‘money-grabbing philosophy’ of yesteryear is the Saltwater Kitchen Cookbook, “it’s nothing short of inspirational”. Nowadays instead of fat-fryers, there’s “cookery schools with attitude, pub cooks who go the extra shoreline mile, wood-fired pizza purveyors working out of old vans, and street-food chefs inspired by their Far East travels.”
This is what we wanted to capture in the Saltwater Kitchen Cookbook, the passion of the exciting food scene and people doing amazing things in Cornwall., “The theme here seems to be imagination and flare married firmly to Cornish ingredients” which doesn’t mean celebrated chefs in hotels and restaurants but a “new breed of foodie-folk who have chosen Cornwall as their home for the lifestyle the place offers”. And our lifestyles are linked inevitably to the sea and for everyone who is in the book or who worked on the book, it’s the common connection which ties everything together.
Martin said the recipes were “inspirational” – great praise indeed for everyone in the book! And he picked a couple which grabbed his attention, Confit Rabbit Legs with buttered sea greens and peppered blackberry sauce by Thom Hunt and Matt Vernon at 7th Rise on the River Fal and Harissa Smoked Pheasant with Pork Belly by Scott Eggleton at Wood Fired Food in Mawgan Porth.