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Let me tell you a Cornish Story

Imagine it is about a hundred years back, in time. It is 5.00am of a summer morning somewhere in Mevagissey,a small sleepy little fishing village in Cornwall. The Night watchman (also called a Huer) spots an unusual bit of movement in the shallow waters of the bay, from his hut perched high up on the mountains above.Covinced that it is a shoal of feeding, shiny silver darlings (you call a pilchard by any other name, it still tastes of sardine) he shouts Hevva Hevva (A Cornish Hue and Cry!)All of a sudden, the sleepy village gurgles out into action and through deft semaphore, nets and boats, and designated job descriptions a gigantic social industry is developed around the harbor, processing millions of Cornish Sardines ready for sensible consumption across the world. Sadly the last sardine processing facility in Cornwall closed down its hatches in 1985, blaming modernism, emerging rules, lack of interest and cheaper competition as a few reasons. Working as an Enlightened Chef, I use my menus as a medium to bring Cornish Pilchards (Sardines), back into fashion. Sardine is a strong Cornish Metaphor. Although the stigma of eating whole fish and negotiating through the bones is a constant battle to fight, introducing newer ideas of preparing Smoked Pilchard (fairmaids) scotch eggs served with cress mayonnaise has been successful, in balancing between the best of both the traditional and modern world. The dietary values of eating Sardines and small fish are every nutritionists dream. Over the years Sardines, have been providing a frugal living to the inhabitants of Cornwall and beyond .Up-todate reports and scientific data suggests that sardines are a non quota species and their landings have been increasing progressively over the years. My humble effort is to bring Sardines back into fashion, one bite at a time. Beside the complex world of by catch, black fishing and quotas, there is a simple way to experience The Joy of fish. In a generation that 75%of deaths are attributed to lifestyle related diseases, it is my prerogative to bring Sardines back into fashion. Participating in local food festivals, and contributing to publications it is great to recreate traditional Cornish recipes, using the frugal sardine. Appearing in local and international media periodically, draws the attention of discerning consumers in the quest for making informed Good, Clean and Fair food decisions. Using the Sardine as a model ,I aspire to hand deliver the School of Cornish Sardines, in Cornwall, to spread the knowledge of basic healthy cooking while generating valuable income and employment for the county and use the currency generated to create a living museum of Cornish Fishing industry.

6/07/2008 Cornwall