Lesson about fabulous fish for Fifteen Cornwall trainees
group of 20 students undergoing training to join the Fifteen
Cornwall kitchen in May enjoyed time away from the kitchen
on Friday 24th February as they learnt first hand about the
high quality and freshness of fish from Cornwall during sourcing
trip visits to Newlyn Fish Market and a fish processing company
in St Ives.
The students are now almost two thirds of the way through
their 12-week intensive training at Cornwall College and in
addition to learning the practical skills needed to work in
a professional kitchen, an important part of their development
involves learning about the extensive range of high quality
ingredients from the local area which they will use in the
Fifteen Cornwall kitchen.
Throughout their training the students are taking part in
sourcing trips, meeting local food producers to gain an understanding
of how ingredients are produced.
Training and development chef Fiona Were, describes how
the trainee chefs are benefiting from taking part in sourcing
trips to local suppliers: "Using the very best quality
ingredients is at the heart of the Fifteen ethos so it's
vital that our trainees appreciate the fantastic suppliers
on our doorstep. Understanding how food is produced and where
it comes from will help them look at some of the core ingredients
they will be using in the restaurant with a fresh pair of
eyes. A passion for raw ingredients is fundamental to the
enthusiasm we're cultivating in the students about the
food they're learning to cook."
Leading the trainees on their tour of Newlyn Fish Market
was Lionel Washer, who has worked at the market for the past
25 years. Lionel said: "We're delighted to
host this trip today for the pioneering trainees of such an
exciting new initiative for Cornwall and we hope that they'll
use the fantastic fresh fish caught in our waters to cook
up great dishes that will ignite and fuel people's passion
for eating fish."
Despite the early morning start and the freezing cold temperature,
the trainees thoroughly enjoyed their time at the fish market.
Amy Phillips, 23, from Penzance: "It's been
good to come to Newlyn and get a feel for how a busy fish
market operates. I was fascinated to see the variety of fish
landed locally and the fast pace of all the activity going
on and now I can't wait to cook some of the types of
fish we've seen."
Ashley Channon, 20, from Carbis Bay near St Ives: "It's
been well interesting and I've learnt a load of new
things. It's taken me by surprise to see the variety
and what fish look like, so many different types to see."
Sam Lounds, 20, from Newquay: "I haven't
been to a fish market before – it's amazing to
see how many fish there are, I had no idea so many came from
the sea off Cornwall. I look forward to cooking some and showing
off to my Dad!"
Phil Nanchalos, 20, from Falmouth: "Until I started
at Fifteen I didn't like fish but I'm starting
to enjoy cooking and eating them and I'm getting more
understanding from the fish market visit today."
Emily Ratcliff, 19, from Launceston: "It's
been really interesting – I now know the names of fish
I didn't even know existed before!"
Chris Stamp, 18, from Falmouth: "It's been
interesting, although not what I expected, I've been
really impressed with the fish."
Michael Mallet, 21, from Newquay: "Amazing –
learnt lots about loads of different types of fish. I've
only cooked three types so far so I am looking forward to
cooking more. Seafood is what I want to do in the future so
this trip to the fish market has been especially good."
Andrew Harris, 19, from St Blazey: "I didn't
like fish when I came here today. I've now held a huge
plaice – it was all cold because they are kept on ice,
but I've really found it interesting. I'll be
taking a fresh look at fish!"
Don McKenzie, head of the Hotel and Catering Department
at Cornwall College Camborne said: "Today has been
really good to see, it has been a surprise to realise that
some of our more local students knew very little about fishing
and the fish market. What has been so beneficial about today
– which meant students getting up early on a cold morning
after an early morning return from a trip to London –
is how it has heightened their awareness. This visit will
help with the quality of their final cooking; they'll
know more about the raw materials they are using, the skills
needed to prepare them properly and their understanding –
in the classroom and in the kitchen."
The trainees spent the afternoon at the St Ives fish processing
company Matthew Stevens & Sons. As well as a tour of the
company's purpose built fish preparation and packing
facility they put into practice some of the foundation skills
they've learnt at Cornwall College by trying their hand
at filleting under the expert guidance of Matthew Steven's
Managing director, Matthew Stevens said: "The
trainees we've met today could one day end up running
their own kitchens so we welcome this opportunity to show
them the services we offer and share with them some top tips
about how to select and prepare fish, the terms used and the
right questions to ask their fishmonger. It's great
that Fifteen Cornwall will be committing to using local suppliers
and I'm sure that it will contribute to raising the
profile of some of the amazing ingredients produced in the
South West and encourage more people to try and buy what's
produced close to home instead of from the other side of the
Foundation director Mark Scothern, said: "The
trainees are making great progress at Cornwall College and
the programme of sourcing trips is an important and enjoyable
part of their time with Fifteen Cornwall. Developing good
links with local suppliers is a key part of being a professional
chef. By meeting producers from the region the students are
gaining a real appreciation of how lucky they are to live
in an area with such an abundance of quality ingredients and
people passionate about food."
Neil Haydock, Fifteen Cornwall head chef said: "It's
been my first time to see Newlyn Fish Market and it's
been really worthwhile. It is fantastic to see such a wonderful
range of fish – I'm looking forward to getting
going and serving such fabulous fish in Fifteen. This has
been the third time I've met with the students and our
second visit together to view local produce. Cornwall just
gets better and better the more I discover – what a
fantastic place to locate a Fifteen – it's no
wonder everyone is so enthusiastic."
The visits to Newlyn Fish Market and Matthew Stevens &
Sons comprised the third sourcing trip that the students have
taken part in, having visited Rodda's Creamery and Barwick
Organic Dairy Farm earlier this month. Earlier this week the
students visited Fifteen in London where they were given an
impression of how a Fifteen restaurant operates in preparation
for starting in their own new kitchen at Watergate Bay in
For further information please contact Laura Tregonning of
Deborah Clark & Associates Ltd on 01872 276276 or e-mail:
The Objective One Programme for Cornwall and the
Isles of Scilly has invested in the Cornwall Fifteen project
through the European Regional Development Fund (ERDF).
Media Relations Manager
Objective One Partnership Office
Truro TR1 2UD
Mobile: 07973 813647
Telephone: 01872 223439