A Cornish dairy, which believes so strongly in the quality of local food and drink that it has commissioned a series of short films on the subject, has learned that its productions have been shortlisted in a prestigious national competition. 

Family-owned Trewithen Dairy commissioned Westworld Creative to shoot the ‘TrewStories, Reflecting Our World’ series that showcases the very best of Cornish. Gaining recognition as finalists in the National Brand Film Awards was an unexpected bonus.

Company Managing Director Francis Clarke says: “We are very proud of what we do here at the dairy, but when we look around us here in Cornwall there are numerous individuals and companies going the extra mile to produce or supply surgery quality food and drink. We thought it was worth celebrating in a series of films that aren’t necessarily related to our dairy operations.”

The first film, ‘Apple pie’ stars John Harris who is the Head Gardener at 400 year-old Tresillian Estate near Newquay. John’s lifetimes work has been to create an orchard of Cornish heritage apples. TV chef, author and sustainable living expert, James Strawbridge then bakes a unique apple pie at Tresillian House using some of John’s Cornish apple varieties which date back 200 years old.

In the most recent film sees James Strawbridge attempting to create the best, freshest local chowder he can.  And to do this he meets Padstow fisherman, Johnny Murt, before going out to sea to look for shellfish.

James says: “Fishing is part of Padstow. It is the beating heart of the community and for those who go to sea like Johnny Murt, there is the responsibility of keeping alive the connection between the traditional Cornish past and the incredible cuisine of Padstow’s modern restaurants.

“Johnny’s family have been fishing these waters for four generations – over 50 years. They know these shores like the back of their hands. Their low-impact, inshore vessels are a familiar sight in Padstow Harbour.”

The film, which is free to view on the internet, shows that it’s not just family heritage and expertise that Johnny offers to local food businesses and restaurateurs. A former student of Fisheries Conservation with a master’s degree, Johnny has brought his knowledge and experience back to Cornwall to teach others about sustainable fishing practices and the impact they have on our seas.

“Because we’re based in Padstow, we have a responsibility to make sure that we look after the resources that we’ve got out here,” Johnny tells the cameras. “The way I look at sustainability, we work this ground so it’s in my interests to look after all the shellfish. I’m not catching species I’ve got no quota for.

“Once I get out of the estuary, I’ve got about a seven-mile range. My boat does seven knots. We’ve got 50 horsepower so our fuel bills are really low, the carbon footprint is really low. I come off my boat and walk 30 yards and it (the catch) is in the restaurant.”

“Johnny has a drive to put what he’s learned into practice and promote a greater appreciation and understanding of where our fish and seafood comes from,” says Francis Clarke. 

“Just like Johnny, our family heritage, passion, and know-how enables us to provide high-quality, natural Cornish produce and is at the heart of everything we do here at Trewithen Dairy. In a similar way, we embrace innovative techniques to ensure that our lands and seas can provide for many generations to come.”

The video showing James Strawbridge’s journey and the Cornish Crab Chowder recipe can be viewed here: www.trewithendairy.co.uk/trewstories

ENDS

Notes to Editors

The video showing James Strawbridge’s journey and the Cornish Crab Chowder recipe can be downloaded here: www.trewithendairy.co.uk/trewstories

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Wild - Harry@rawfoodanddrinkpr.co.uk Tel: 07540399025 @RawSW

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It’s not just the Clarke family that do all they can to make our delicious Cornish dairy products what they are, it’s their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt. Bill and Rachel’s sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 200 highly valued employees and plenty of continued input from Bill and Rachel.

Trewithen Dairy’s Cornish Crab Chowder Recipe

Ingredients

250g Trewithen Dairy salted butter

2 leeks, finely diced

750g potato, peeled and diced

1 tbsp seaweed

75ml Vermouth

100g peas

100g sweetcorn

500ml Trewithen Dairy whole milk

500ml double cream

1 large pinch of saffron

1 large crab or 400g crab meat

6 scallops

250g fillet of smoked haddock

1 tbsp chopped parsley

1 tbsp chopped dill

Pinch of sea salt

Method

Infuse your cream by adding your saffron into it and shaking well. Then leave for a couple of hours or overnight in the fridge to absorb colour and flavour. 

If using a whole cooked crab, please refer to our step by step guide below.

Dice your Trewithen Dairy Salted Butter and melt in a large pan. Add leeks potato and seaweed and soften on a low heat. 

After 8-10 minutes add in your vermouth and increase the heat. Flambé to burn off the alcohol and then add in your peas, sweetcorn, milk and infused cream. 

Reduce the heat again and bring slowly back up to a boil, adding in your diced scallop meat and white fish to cook for a further 5-6 minutes.

Blitz your chowder with a stick blender until it’s smoother but keep some texture and lumps for body. 

Top with a generous portion of crab meat and sprinkle with fresh herbs.