South Penquite Farm Bushcraft courses 2011

Bushcraft Courses

“…essential field skills for all ages…”

This year Yurtworks and South Penquite Farm are running Wildworks Bushcraft days throughout the summer holidays. These family days are an introduction to bushcraft and nature awareness skills that you will be able to use and practice on your holiday and beyond. It is a course where you learn about the local wildlife and the environment in a fun and engaging way and take away skills that you can practice wherever you are. The day is made up of natural shelter building, exploring different ways of making fire, fire safety, and cooking on an open fire. The sessions are very hands on, and you will get to try all the activities…. Read More

Mylor Harbourside host Cornish oyster festival

Enjoy the Oyster Event

Friday 25th, Saturday 26th & Sunday 27th March

We’ll be hosting the annual Oyster Gathering and Seafood Harvest event, which is a great chance to sample the locally caught oysters with some other Cornish produce.

You can take a trip to join the oystermen on the water, experiencing life as part of the last remaining sailing oyster fleets – an experience that should not be missed!

Feeling brave? Try an oyster in its raw state, straight out of the shell, for an interesting culinary experience! Or taste some mouth watering oyster dishes from Arty Williams, Head Chef at the Cove Bar & Restaurant, Maenporth Beach.

Visit the Oyster Gathering & Seafood Harvest Event website

Cornwall Trade Association Wins National Award

The Cornwall Branch of the British Holiday and Home Parks Association (BH&HPA) recently won national recognition with an award for membership services at the Association’s Annual Conference in Warwickshire.

The award was presented by environmentalist and TV celebrity Professor David Bellamy to Branch Chairman Norman Bliss during a packed two-day programme which included presentations from Tourism Minister John Penrose MP and the President of The Woodland Trust, comedian Clive Anderson.

‘In these financially and environmentally challenging times it makes sense for us to work more collaboratively’ commented Mr Bliss, ‘and the great thing about the Association is that it allows information, advice and best practice to flow between business. The parks in Cornwall generate 24 percent of the £1.3 billlion annual visitor spend in the Cornish economy. Lodges, chalets and caravan holiday homes have a significant part to play in addressing the ‘second homes’ issue and residential parks make a welcome contribution to the affordable housing market, particularly for senior residents. This is an important sector to the life and work of Cornwall and the BH&HPA reflects that.’

The Association represents some 140 Touring, Holiday and Home Parks in Cornwall and over 2,000 parks across the UK.

Boscastle walking week 2011

Boscastle Walking Week 3rd April to 8th April 2011 download leaflet

From last years walking week…

“Nobody bothered to count up all the miles trekked during Walking Week  2010 but all who took part were agreed that even the odd blister was a price worth paying  for the opportunity of getting a different take on Cornwall’s  fabulous  coast and countryside”

Check out the photos




Fieldfares, a winter visitor from Scandinavia, large colourful thrushes, much like a mistle thrush – have a slight ‘hawk’ look about them and quite powerful looking. Fieldfare getting drunk in the orchard.A flock arrived in our garden to feed on the windfall apples in the orchard. Hungry after their long flight south they gorged on the decaying and fermenting fruit throughout October and November they became noticeably more aggressive as the alcohol levels increased. The local blackbirds took a bit of a thrashing for a few weeks.

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.

Tom Hazzeldine runs bread making courses at Bedruthan Steps Hotel.Baker Tom is running single day and weekend bread making courses at the Bedruthan Hotel.

Tom,’ is passionate about baking, and on this day course he will encourage would-be bakers to rediscover bread in its many various forms, styles and flavours.

Learn to make bagels, olive and tomato bread, soda bread, focaccia and more. A delicious lunch at Cafe Indigo is included.

Weekend courses: 11th – 13th March or 4th – 6th November 2011.

Day course 1: Introduction to bread making – Jan 31st, Feb 21st, May 8th, July 4th, Sep 26th, Dec 5th.

Day course 2: Sourdough, Focaccia, Croissants and Rye – Apr 4th, Jun 27th, Sep 5th, Oct 7th.

Day courses are £75 and include the baking course and lunch.

BakerTom was set up to allow for the creation of good quality, fresh, local bread that is not easily found in the supermarkets around us. BakerTom is a company that prides itself on creating breads of many different flavours and styles that will entice anyone and everyone.

BakerTom shop, FalmouthBakerTom was set up to allow for the creation of good quality, fresh, local bread that is not easily found in the supermarkets around us. BakerTom is a company that prides itself on creating breads of many different flavours and styles that will entice anyone and everyone.

BakerTom's Thyme, carrot and caraway bread.

BakerTom’s  Organic Thyme, caraway and carrot bread.

Miso soup - only three ingredients.

How to make Miso soup…

When looking for something different to eat for breakfast, a bowl of seaweed soup is unlikely to spring to mind. However, the following recipe is a traditional breakfast meal in Japan. It is also a delicious and powerful way to start your day. The Japanese have been breaking their fast with this simple soup for thousands of years and it forms a staple component in the macrobiotic (great life) diet.

Miso soup - only three ingredients. There’s only three ingredients to Miso soup and they don’t look particularly attractive.

Red onions contain more of the healthy stuff than the white ones.

A four inch piece of Wakame sea vegetable is enough for a litre of soup. A very delicate plant, Wakame is grown in the deep clear waters of the Japanese islands and is soft enough to be eaten raw, especially in sandwiches.

The bulk of the soup comes from the Miso paste, a rich, dark and very salty paste that is teeming with live friendly bacteria.

It takes eighteen months to make a good Miso. Soya beans are mixed with rice, barley, other vegetables and sea-salt: a live culture is introduced to start a fermentation process. Traditionally, the mix is stored in large Ceder kegs with heavy rocks on the top to compress the decomposing beans as they sit for up to two years.

The result is a rich, dark salty paste that makes great stock and contains a wealth of life giving nutrients in a semi-digested form. Protein in the soya beans and grains are broken down by the live culture into essential amino acids – saving your body the job – and is by far the healthiest way of adding soya to your diet.

Miso soup ingredientsChop a small onion or half a large one and soak the Wakame in water to remove the excess salt. A small piece of Kombu (see photo) is traditionally used to flavour the soup but is removed before serving. Kombu is a great flavour enhancer and will tenderise most foods it is added to, especially pulses and peas.

The miso paste is not cooked, this would destroy the healthy bacteria and enzymes, instead it is added at the end. So boil the onion and sea veg in 1/2 litre of water for 20 mins or 4 in a pressure cooker and while they are cooking mix the miso paste in a cup with a little water to thin it down.

Boil onions and Wakame with a small piece of Kombu.Remove the cooked ingredients from the heat and leave to cool for a minute or two before stirring in the Miso.

Add more water if the soup tastes to strong, it should have a rich salty taste similar to Oxtail soup, if the flavour is too weak, stir in more Miso  paste.

Serve with fresh bread and butter and add back pepper.

Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.

Miso soup

Studies show it can protect against radiation and cancer and keep you looking healthy and young.

Miso is also high in the minerals iron, copper and manganese and Studies have shown that women who consume miso regularly are less likely to develop breast cancer.

Use Miso in place of chicken stock or vegetable stock in recipes.

Add Miso to stews and casseroles, use in place of salt (the salt in Miso is natural sea-salt).

Unpasteurised Miso is the healthiest option, dried packet versions are a poor substitute and don’t taste too much like the real thing.

Many people report feeling a surge in vitality after eating Miso soup – if you can face it after a heavy night it is also a great hangover cure.

Many studies have shown the health benefits of miso on humans and animals. Benefits include reduced risks of breast, lung, prostate, and colon cancer, and protection from radiation. Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer.

Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant activity gives it anti-aging properties.

Learn more:

Yellowhammer in a Cornish garden.


Yellowhammer in a Cornish garden.

The Yellowhammer, once a common sight in Cornwall and England, is now on the RSPB’s red list of birds under threat. Red is the most critical, meaning a decline in numbers of 50% or more in the last 25 years.

Pair of Yellowhammers in Cornwall

These two visited the garden this morning and stayed for about half an hour, feeding on the range of plants and ‘weeds’ we’d purposely left for the finches.

What does a Yellowhammer eat?

  • Cereal, grasses (e.g. Meadow Grass, Fescue, Ryegrass), Common Nettle, Dock, knotgrass, Fat Hen, Common Chickweed, Mouse-ear, Bramble, Vetches, Clover, Forget-me-not, Dandelion, Knapweed, Sow-thistle, Yarrow, Plantains.