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Luke Wiseman

@wiseman_chef

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Head chef
@ferncornwall

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This is what happens when seriously talented chefs get their hands on incredible locally grown produce.

I didn't think I could be more wowed by the creativity of cooking and mouth-popping flavours than I was last night at @ferncornwall

Chefs @paulwelburn and @wiseman_chef pulled out all the stops to make our autumnal supper truly spectacular. We've now experienced 3 seasonal menu changes with them, and I'm still in awe of their culinary skills.

Last night was all about showcasing the incredible produce from @aral.farm, and they absolutely delivered.

From the spiced, crunchy hash browns (wish I hadn't given my second one away) and that divine, tear-and-share Parkerhouse roll, to the warm BBQ brassica salad that had the table ooooing and arrring with its pops of umami, truffle custard, crispy chilli and Ogleshield.

The 48-hour BBQ lamb neck was beautifully tender, with a gorgeous sweet, sticky stout glaze that had everyone talking, while the crown prince squash cheesecake, pumpkin seed brittle, buttermilk sorbet and lime finished things on a high. Smooth, crunchy, citrusy, with the loveliest coconuty aftertaste. Absolutely stunning.

A huge thank you to Paul, Luke and the whole team for spoiling us once again. And to Conor and Rose from @aral.farm for joining us, sharing their beautiful produce and reminding us why looking after our land matters so much.

To everyone who joined us, especially those experiencing Potluck Cornwall for the first time, thank you for embracing the evening. And to my regulars, thank you for your continued support and friendship. It means more than you know.

Such a beautiful evening, celebrating brilliant food, incredible locally grown produce and hospitality done right.

Already looking forward to what our fourth season brings next year.

#potluckcornwall #ferncornwall #aralfarm #supportinglocalgrowers #foodisbetterwheneatentogether

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Crispy parcel filled cured Boscastle trout , wild garlic capers & dill, salad of kohlrabi, green apple and cucumber, buttermilk , fresh horseradish part of last Sundays set lunch menu @ferncornwall

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I’ve said it every Sunday since we opened last year and maybe I am biased …. But the Sunday set lunch menu is unbelievable value here @ferncornwal … what a meal for £49pp

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And with that we are officially a year old …. We opened the doors of @ferncornwall on the 10th October last year with a canapé party to launch the restaurant, with a plan and a hope to create something that would compliment what Cornwall has but not compete with other amazing places in the county …. In this tough climate for hospitality up and down the country we launched in the winter and with each week we have evolved and improved …. Roll on a year and the site is now established , a reputation is building and we have achieved great things starting with inclusion in the @michelinguide last December, shortlisted for menu watch in the @thecaterermag , and then culminating in the year highlight of achieving 3 AA rosettes @aa_hospitality within our first year… huge thanks to all our guests who have supported us ( a little thank you anniversary event has been planned and sent out to you) and thanks to our suppliers this year ! Plus the team past and present….. a tough year for me personally I’m so proud of what we have done here so far …onwards and upwards we go …. @ferncornwall

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On the menu currently… 72% Vanini chocolate ganache, poached cornucopia farm pears , mascarpone & praline custard, pear sorbet and cocoa nib cracker #cornwall #cornwallfoodie #foodporn #foodie #michelin

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Come and join us next Friday as we head to @ferncornwall now proudly awarded 3 AA Rosettes for Culinary Excellence 2026.

This will be our third seasonal collaboration together, and this one is a little different as we’re putting @aral.farm firmly in the spotlight.

Conor & Rose will be joining us, to talk about all things locally grown, working with the land, their veg boxes, food security and the realities of producing food in an ever-changing climate.

Chefs @paulwelburn and @wiseman_chef have created a seriously good autumnal menu showcasing the latest harvest from Aral Farm.
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When: Friday 16th October
Time: 7 PM
Location: FERN, nr Bodmin
Price: £45pp includes a welcome drink, chef’s snacks & a seasonal sharing menu and an evening with Conor & Rose from Aral Farm.

If you get excited about really good food and the people who grow it, this is an evening for you.

Secure your spot via the link under my bio or through www.potluckcornwall.co.uk/events and I look forward to welcoming you,

Taor x

#potluckcornwall #cornishproduce #foodsecurity #worldfoodday #lovecornwalluk

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🌹🌹🌹

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From new openings and restaurant accolades to celebrity foodie sightings, hotel news and more, here’s what’s new in Cornwall this month!

Fern at Nanstallon near Bodmin has been awarded three AA Rosettes, putting it among just six restaurants in Cornwall currently holding the accolade. Led by chef Paul Welburn and head chef Luke Wiseman @ferncornwall @paulwelburn @wiseman_chef

Favorita, a new neighbourhood tapas restaurant from husband-and-wife team Henry and Laura Russell, opened in Newlyn on 18 September. @favoritanewlyn

Four Cornish hotels have retained their Michelin Keys: @padstowtownhouse @idlerocks and @hoteltresanton in St Mawes, and @artistresidencepenzance

A new arrival on the hotel scene is Elysium St Mawes. The 56-bedroom waterfront hotel set to open on 4 January 2027. Its restaurant will be led by Stéphane Delourme, formerly head chef at Rick Stein’s Seafood Restaurant, alongside a café-brasserie and spa. @elysiumhotelcollection

The Red Lion in Newlyn is getting a £100,000 makeover, with owners Pocketful of Stones and Admiral Taverns investing in the harbour-side pub following its first summer back in business. The pub will close for around two weeks from 28 September for improvements including a revamped bar and toilets, new courtyard and log burners, and is expected to reopen in October. @pocketfulofstones @theredlion_newlyn

Head to the link in bio for the full feature, plus @stanleytucci favourite eating places in Fowey and @adam___banks new Newquay restaurant @cicely.cornwall

#foodiecornwall #superflash #cornwall

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Fern “not French “ onion soup … first trial.. a dish cemented in nostalgia… this one is a tear and share dish that I’ve wanted to get onto a menu in some form … this is an aged beef fat & caramelised onion parker house bread , with baked Ogleshield custard topped with crispy onions and sherry vinegar caramel, then the best part … braised oxtail in its cooking stock … reduced and seasoned with kombu dashi , then dressed with more of the Oglesield … dip, tear , dunk and just get nasty ! this is like pimped bread and dripping with the moorish oxtail and cooking broth … nods to that classic dish over the channel … but this is 100% British ! Few more trials and tweaks and it will be making appearances on our small plate menu soon and into the autumn

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Part one… Little Update on @ferncornwall with our team holiday on the horizon, autumn arriving with events like @potluckcornwall and our 1 year anniversary celebration, Christmas parties (more info to follow on that in the next video) and a look ahead to 2027 … we’ve come a long way at Fern but so much more to come and improve as I’m never satisfied 😂

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chef says yum yum

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A dish that encapsulates what @ferncornwall is all about … seasonal & in this case as local as it gets … a custard made from fig leaves picked from outside the door.. dried and infused in the custard base , hints of floral coconut make this utterly delicious.. sandwiched by brandy snaps , topped with a puree of steeped rose hips from Catherine up the road .. and a sorbet I’ve been looking forward to making since we discovered the mulberry tree in front of the restaurant.. the berries have turned black and the puree is absolutely immense! All finished with a dusting of more dried fig leaf … this is a cracker and on until the mulberry harvest and preserving is over …

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