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@wobblychef

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Always wipe twice in case of skids
Cooking stuff @o.gocornwall

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Locally shot pigeon
Game nugget
Pickled walnut
Elderberry jus
Lacto fermented cep

Pigeon is shot for us locally by Scott at Duchy Game, just seared in aged beef tallow and rested. Game nugget is made from minced rabbit and pigeon and a chicken mousse all folded together before being breadcrumbed and deep fried. Pickled walnut ketchup made from Cornish walnuts from @thecornwallnutcompany. Elderberries and fermented cep paste from @bello.scot used as the two sauces. A classic jus spiked with elderberry and a cep cream sauce seasoned with acorn soy.

@o.gocornwall
@g9_mug
@qwen.s2k
@bello.scot
@nyn.ceramics
@thecornwallnutcompany by @wobblychef

90

6

a month ago

Scotland 2026

Epic time in the highlands. Thank you to everyone who made it a dope time.

@bello.scot
@andrew.sheppard
@chefaidenbyrne
@chef.roscoe
@the_single_malt_chef by @wobblychef

148

2

2 months ago

Trio of Porthilly oysters
Fermented wild garlic mignonette
Sea buckthorn kosho juice
Hedgerow dressing

We get our oysters from Porthilly and “plump” them before shucking. This removes the ultra raw salty taste and improves the texture. We then dress them in a variety of dressings. A wild garlic mignonette made from shallots from Aral Farm, fermented wild garlic stems and capers from Bello and damson vinegar from Coverack. Garnished with society garlic flowers and cold pressed rapeseed oil.
Sea buckthorn kosho dressing/juice made from sea buckthorn from Bello, padron peppers from Padstow Kitchen Garden and hogweed also from Bello. Finished with aged acorn soy sauce and yarrow.
Hedgerow dressing is made from hogweed seeds, wild rose petals and alexander seeds from Bello along with some chillies we grew last year and dehydrated and hot oil, much like a chilli crisp. Garnished with wild rocket flowers.

@o.gocornwall
@bedruthanhotel
@g9_mug
@qwen.s2k
@porthilly_shellfish
@aral.farm
@bello.scot
@padstowkitchengarden by @wobblychef

61

10

2 months ago

Cold-Smoked Boscastle trout
Aral farm cucumbers
Cultured buttermilk
Dill

We cure and cold smoke the loins of trout, reserving the bellies for another use. Cucumbers from Aral farm are diced and compressed, some in pickling liquor and some in the dill oil. We dice the fish and combine it with the pickled cucumbers. Dress it with the buttermilk which is a by product of our butter production and then top it with the dill cucumbers.

@o.gocornwall
@g9_mug
@qwen.s2k
@aral.farm
@wingofstmawes by @wobblychef

55

3

2 months ago

First tomatoes of the season
Gazpacho water dressing
Celtuce
Garden herbs

The tomatoes from Aral and Mora farms are sliced and seasoned with salt that we smoke in house. The celtuce is steamed until tender and dressed in rapeseed oil. We make a gazpacho water from tomatoes, padron peppers, cucumber and elderflower vinegar, then make it into a dressing with some smoked cep oil and blackcurrant wood oil from Bello. Finishes with some mint, marjoram and fennel pollen from the garden and some preserved ramson buds that we picked earlier this year.

@o.gocornwall
@g9_mug
@qwen.s2k
@mora_farm
@aral.farm
@bello.scot
@bedruthanhotel by @wobblychef

53

1

3 months ago

Smoked bass
Hung yoghurt
Hedgerow dressing
Lacto fermented radish
Bronze fennel

New bass serving for the summer. Paul’s rod and line bass cured and smoked over white oak chips from a friend. Hung yoghurt, fermented radishes from Aral Farm, hedgerow dressing made from hogweed, wild garlic, Alexander, sumac and rock samphire and a little chilli heat from chillies we grew last year.finished with some sumac powder and bronze fennel from the garden out front.

@o.gocornwall
@bedruthanhotel
@g9_mug
@qwen.s2k
@cornwallsustainablefish
@aral.farm
@bello.scot by @wobblychef

44

1

4 months ago

Lamb hearts
Sherry vinegar dressing
Salad of foraged and garden herbs

An off menu item. Seared lamb hearts are seared and rested until a nice medium pink. Served cold with a sharp dressing made from sherry vinegar. Herby salad of a mix of foraged wild herbs and some from the garden. Tasty stuff

@fwigsfood by @wobblychef

40

2

5 months ago

Me and wigs had a little day out on the hunt for ingredients. Pretty good haul really!

Sea leeks
Ramson leaf/flowers/capers/mini leaves
Wood sorrel
Common sorrel
Salty fingers
Sea spinach/beet
Rock samphire
Mint
Nettles
3 cornered leek
Vetch flowers
Chives/scapes
Purple oxalis
Nasturtium leaves/buds

@fwigsfood by @wobblychef

45

4

5 months ago

Farm to table salad
Whipped cultured ricotta
Sunflower mole
Swede pickle
Preserved and fresh vegetables from the farm

The ricotta is a bi product of our butter production, we make a mole out of sunflower seeds, garlic and water. We make a pickle from diced swede it is very reminiscent of branston’s! Then we select the freshest of vegetables from the farms @aral.farm @mora_farm @padstowkitchengarden.
Showcasing the best of what we have locally.

@o.gocornwall
@g9_mug
@qwen.s2k
@aral.farm
@mora_farm
@padstowkitchengarden
@sallychadwickphotography
@sally_chadwick by @wobblychef

100

5

5 months ago

Hot smoked bass
Native green curry sauce
Sumac

The sauce is made from green onions and fennel from the farms @aral.farm and @mora_farm a secret blend of hedgerow spices from @bellowildfood and wild garlic picked by the team. The sauce is finished with whey and some of our cultured butter. The bass is rod and line caught by @cornwallsustainablefish and we fillet it and cure it in tuna paper to keep the salt levels down. We hot smoke it over white oak and then finish it in the steamer. It gets flaked and dusted with sumac before plating. Title contender.

@o.gocornwall
@cornwallsustainablefish
@aral.farm
@mora_farm
@bellowildfood
@g9_mug
@qwen.s2k by @wobblychef

60

4

6 months ago

Duck galantine
Whitecurrant
Garden herbs

We debone and stuff the whole ducks we get from @hunnspoultry aged for us by @philipwarrenbutchers for about two weeks depending on size. We then stuff the duck with a mousse of all the trim and offal some walnuts and dry fruit before rolling and steaming them. We slice the duck and glaze it in a preserved whitecurrant jam from white currants from @mora_farm before dressing it with herbs from the garden and including some stunning bronze fennel from @aral.farm. A little bit oui and on the menu now until early summer.

@g9_mug
@qwen.s2k
@o.gocornwall
@philipwarrenbutchers
@mora_farm
@aral.farm
@hunnspoultry
@bedruthanhotel by @wobblychef

81

16

7 months ago

Vegan dashi

We roast our leftover squash and sweet potato skins before cold smoking over some spent hops we acquired from a friend of mine @louisjevans. Some dried Cornish cepes and wild garlic leaves to infuse for a while before straining. Finely sliced spring onion tops from @aral.farm . Some black Spanish radish balled and glazed in the same pumpkin/squash stock. Seasoned with a bit of mushroom garum and wild garlic infused rapeseed oil

@g9_mug
@aral.farm
@qwen.s2k
@bellowildfood by @wobblychef

41

0

7 months ago