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- Brunch - Port Eliot, St Germans 26/03/06
£30 / £25 members
£10 for children under 12, free for children under 5
Hot on the heels of the success of the inaugural Slow Food Cornwall Brunch at Prideaux Place in Padstow last October, we are pleased to announce the second Slow Food Brunch celebrating local produce, which will be held at Port Eliot, St Germans; hosted by Lord and Lady St Germans on Mothering Sunday (also the start of British Summer time).
The inspiration for recreating a Country House Breakfast circa 1870 at Port Eliot was a small paragraph discovered in an old cookery book, Good Things in England, by Slow Food Cornwall Secretary, Angie Dodd. An essential source book for traditional English cookery, Good Things in England was published in 1932 (and recently republished by Persephone books):
The Country House Breakfast described by Ethel, Lady Raglan in Memories of Three Reigns (1928). `I always remember what a great feature was made of the breakfasts at my grandfather's (The Earl of St Germans) house parties at Port Eliot (in Cornwall; 1870) and of the numerous courses that succeeded each other. There would be a choice of fish, fried eggs, and crisp bacon, a variety of egg dishes, omelets, and sizzling sausages and bacon. During the shooting parties hot game and grilled pheasants always appeared on the breakfast menu but were served of course without any vegetables. On a side table was always to be found a choice of cold viands; delicious home-smoked hams, pressed meats, one of the large raised pies for which Mrs Vaughan (the cook) was justly famous, consisting of cold game and galantine with aspic jelly.
The guests drank either tea of coffee, and there were the invariable accompaniments of home made rolls (piping hot) and stillroom preserves of apple and quince jelly; and always piled bowls of rich Cornish cream. The meal usually finished with a fruit course of grapes or hothouse peaches and nectarines.’
The Slow Food Cornwall Brunch will not include all of the foods described by the book, but it will be a seasonal appropriate representation, served in a buffet style at the table.
Food historian, cookery writer, Cornwall resident and Slow Food Cornwall member, Sara Paston-Williams will be consulting on the menu to ensure accurate historical representation and Sara has also kindly agreed to give a short talk about the history of the food they will be eating to guests on the day.
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