The St Agnes Food Mile
1.

The issue of food miles is a modern and thorny one - green beans from Kenya, strawberries from Mexico, asparagus from Peru: right or wrong? On St Agnes, however, we are ridiculously fortunate in being able to acquire most of our fresh produce from within walking distance.
As a cook, like a hungry spider, I sit at the centre of my Island web - alert to every movement: Kit and Harry Legg returning from sea with another batch of fresh lobsters caught on the Western Rocks; Tonya restocking the Tamarisk organic vegetable stall with beautiful firm aubergines and bunches of fragrant, leafy basil; a Troytown beef animal that has made the transition from munching and mooing on the Wingletang Downs to oven-ready deliciousness...
As a cook, like a hungry spider, I sit at the centre of my Island web - alert to every movement: Kit and Harry Legg returning from sea with another batch of fresh lobsters caught on the Western Rocks; Tonya restocking the Tamarisk organic vegetable stall with beautiful firm aubergines and bunches of fragrant, leafy basil; a Troytown beef animal that has made the transition from munching and mooing on the Wingletang Downs to oven-ready deliciousness...
6.

For pudding, a rich, warm lavender chocolate tart (Island butter in the pastry of course) with ice cream. With a spoonful of those plump raspberries drizzled with honey on the side of the plate, and the only noises outside those of birds and sea, I don’t believe anyone, anywhere can be eating better than this.
Cooking by Piers, art work by Rachel
Cooking by Piers, art work by Rachel