The Padstow Christmas Festival in Cornwall this year, runs from Thursday the 1st of December to Sunday 4th of December. After being postponed for the last few years due to Covid restrictions, it is back with a bang! There is a stellar line up of celebrity chefs scheduled to appear over the four days of the event. These chefs include some legendary British culinary icons. Such as Rick Stein, Nathan Outlaw, Angela Hartnett, Paul Ainsworth, Phil Vickery, Glynn Purnell, Micheal Caines and Brian Turner.
The celebrity chefs will be appearing alongside with some of the hottest up and coming talent in the food industry. Giving you some inspiration on how to serve up the perfect Christmas feast for your family and friends. From party foods to the main event, all bases are covered. You can find a full timetable and can also purchase tickets for the festival here.
Alongside the celebrity chef demonstrations there will be a great selection of food market stalls. All dotted around Padstow’s picture postcard harbour side location. Showcasing the very best of West Country produce. From artisan bread and pastries, to chocolates, cheese, preserves & pickles. There will also be some of the finest craft beer, cider, gin, rum, vodka and brandy producers in the region on display.
After a long day sampling the very best artisan produce Cornwall has to offer. Padstow is the perfect place to wind down and relax for the evening. There is a superb collection of bars and restaurants surrounding the harbour to suit all tastes. Check out our guide to eating out in Padstow to see what you might fancy. If you are staying in the area for for all four days, why not sample more than one?
For arts and crafts enthusiasts, there is also a late night shopping slot. Featuring a range of local community stalls and vendors from across the South West. This will start at 5pm on Friday 2nd December.
Surround on three sides by the sea. The United Kingdom’s southern most county is a great place to forage and cook Cornish mussels.
The abundance of rocks on Cornwall’s many tidal and clean beaches create a natural environment for mussels to grow in abundance. Mussels are also one of the most sustainable seafoods to source in the waters around the British Isles.
When collecting mussels on Cornish beaches there are a few basic rules to follow:
Make a note of the tide times before you set off.
Check the water quality of the beach you are collecting the mussels on.
Only pick mussels that are over 5cm in length.
Only collect mussels when the month of the year has an ‘R’ in it.
Avoid foraging for mussels near harbours and areas of marine traffic.
Throw away any cracked or open mussels.
Store them in a refrigerator until ready to use.
Cook within 1-2 days of picking.
Soak the mussels in cold salted water for around 15 minutes
Remove the beard and any sand, then rinse with cold water.
Dry each mussel off with kitchen towel.
There are many ingredients to cook with Mussels that all taste amazing! Our personal favourite is the classic Moules Marinières. Roughly translated as French Mussels in a white wine & garlic sauce. For this recipe maybe we can change the name to Moules Kernow! Preparation time is around 20 minutes and the cook time around 15 minutes.
25-30 Mussels (serves 2 people)
Generous glass of dry white wine.
Knob of full fat butter.
2 chopped shallots.
3 crushed garlic cloves.
Sprig of chopped parsley.
Put the Mussels into a pan, pour in the wine and cover.
Bring to the boil then turn down to simmer for 5-6 minutes.
Remove the mussels and set to one side.
Discard any non opened mussels.
Pour the remaining cooking liquid into a jug and let it settle.
In a separate pan, melt the butter on a medium heat.
Add the shallots and garlic.
Filter the cooking liquid through a clean kitchen cloth into the pan.
Stir for 1 to 2 minutes.
Pour the sauce over the mussels in a serving bowl.
Finish with chopped parsley sprinkled over the top.
A freshly baked hunk of crusty bread is the ideal accompaniment!
..and finally, some words of advice.
Mussels can occasionally contain some fairly nasty toxins and chemicals. Most can be easily removed by cooking. Others are much less common. But their impact can be much more severe and are almost impossible to remove in the cooking process.
If you are informed and careful about where you forage mussels from. Also how you prepare and cook them, then you will be fine.