Four keys to finding quality restaurant produce
Written by The Cormorant Hotel
The Michelin starred chef is to host lunch for the friends and patrons of the festival from 12.30pm this afternoon before taking part in a live on-stage interview later in the day.
The chef, who runs Gidleigh park restaurant in Devon, will be talking about his journey to the top of the culinary world and how he first became interested in food, as well as discussing his new book, Michael Caines At Home.
As one of the best restaurants in Fowey is based here at The Cormorant, our head chef Dane Watkins will be interested to hear what Michael has to say.
And to mark his appearance in nearby Fowey we thought it would be good to look at Michel's four key things to look out for when sourcing produce for use in our restaurant.
Michael is a well-known campaigner for sustainability in cooking and has been a major force behind the drive in recent years to make as many suppliers as possible produce sustainable foods.
S Michael has said before: "Great ingredients are essential for creating great food, so we need to ensure what we're using today will be sustainable and available for the chefs of tomorrow and the future."
Linking the food we serve to the people who produce it is important - as knowledge of a food's provenance allows us to prove its quality.
We aim to use local suppliers as much as possible as we know this allows us to have quality food, as well as reduce the miles travelled by food we serve at The Cormorant.
We're lucky to have excellent local suppliers, including Kittows Butchers who recently won three Taste of the West awards.
Michael has always been an advocate of serving regional food. In fact, he's famously claimed: "Every great cuisine must be rooted in the regional and the local."
We agree and are lucky that we're based in an area which provides stunning produce all year round.
With the fishing harbour of Fowey just a few miles from Golant we're blessed with a wide choice of fresh fish at all times, while some of the best parts of Cornwall's agricultural land are even closer to us - meaning we're always able to pick the best of in-season meat and vegetables.
The most important thing of all when it comes to food is taste.
Michael believes eating food shouldn't just be a function but and experience.
In the past Michael has spoken about this at length. "Tasting food is an extension of our life experiences," he's said before. "Tasting prompts past memories, flavours from our childhood, or smells and flavours that relate to and remind us of certain periods of our lives, perhaps a holiday or a specific place or moment in time."
His passion for food is contagious and we really enjoy having the opportunity to create some of those memories which Michael's spoken of.