![]() ![]() Rick chooses the cold seawater pool for his swim instead of the warmer option – very brave indeed. The lido also has a modern geothermal heating system so swimmers can enjoy the pool all year round whilst soaking up the harbour views. Next, Rick takes a day trip down to Penzance in West Cornwall for a winter dip in the UK’s largest outdoor sea water lido, The Jubilee Pool which opened in 1935. Back in the kitchen Rick bakes a fruited tea loaf and slathers with plum compote to indulge in one of his greatest pleasures, afternoon tea. He chats to impeccably dressed Head Gardner, Jonathan Jones who explains the tea-making process. Rick starts off this episode visiting Tregothnan Estate, Europe’s largest tea plantation right beside the Fal River on the south coast, where the conditions are just right for the perfect brew. Rick Stein’s Cornwall series 3 epsiode 3 guide Recreate Rick’s Chicken, Leek and Cider Gratin at home They share with Rick the rich history of this tradition and how they’re bringing it into the present day. He discovers an all-female group who sing Cornish sea shanties and celebrate Cornish women like Ann Glanville and Dolly Pentreath. ![]() He then shares it with old friend and a friendly return to the series, John Harris, head gardener at Tresillian House, who shares with Rick tales of memories of cider-making as a boy.įinally, Rick heads into Falmouth, one of Britain’s most westerly ports with it’s people shaped by the sea. As well as being an author and a farmer, Raynor has teamed up with Peter Knight and his folk band, Gigspanner – Rick gets a sneak-preview of their rehearsals before they go on tour.Īfter his visit, Rick heads to the kitchen with a bottle of Raynor and Moth’s cider to prepare a chicken, leek and cider gratin, paired with a glass of cider – of course. Rick visited the same farm twenty years ago for his show ‘Food Heroes’, and was re-united with the same traditional straw apple-press he saw on his first visit. Rick meets the author of the award-winning book ‘The Salt Path’, Raynor Winn and her husband Moth amongst an ancient orchard at Haye Farm where the couple make delicious cider. Rick Stein’s Cornwall series 3 episode 2 guide Recreate Rick’s twice baked goats cheese soufflé recipe at home Meeting with historian, Joanna Mattingly they find out more of the history of Bodmin Moor, including St Nonna’s Church, otherwise known as ‘The Church of the Moors’. Today he has a new one to share an horrific murder nearly two centuries ago of a young woman called Charlotte Dymond. ![]() Rick escapes the coast and heads inland to meet up with Jack on Bodmin Moor where they reminisce about the Cornish ghost stories Rick used to tell him as a child. Leaving the farm with a selection of cheeses and inspired by his visit, Rick shows us how to make the perfect twice baked Cornish goats cheese soufflé – why not pair it with a cold glass of White Burgundy. He then tries the famous cheese, as well as the Polmarkyn white and blue cheese. Katie shows Rick how to make their artisan Polmarkyn grey goat’s cheese, produced at Polmarkyn Dairy Goats Cheese Farm. South of Bodmin Moor, Rick meets Katie Woods and her partner Glynn, who own and farm one hundred and fifty goats. ![]() He talks about how his career began with his first ever cookbook winning a Glenfiddich Award. Exploring the rock pools below his parent’s old house by Trevose Head, Rick forages fresh mussels and heads back to Padstow to rustle up a seafood omelette for breakfast. Rick begins series 3 sharing his love affair with Cornwall in the spot where his passion for seafood began. Rick Stein’s Cornwall series 3 episode 1 guide ![]()
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