Slow Food Members and guests shared dishes and opinions over a relaxed meal at Viners Bar and Restaurant.

Everyone eagerly awaited Kevin’s tasting menu, which had been tailored for us on a Cornish local theme, whilst we tried a selection of wines from the varied wine list.

Kevin kindly gave us the lower floor of his restaurant whilst still doing full service for customers on the upper floor, so we were very appreciative of the time and effort that Kevin and his team took to produce such a wide array of dishes for us to sample.

We had what seemed like an endless flow of dishes to our table, so I can’t quite remember the order in which we were served, but here are my own 'highlights'.

My particular favourites were the lamb , and the local sole fillets in a Doom Bar batter with tartar sauce. The fish was so fresh and the batter so light – you could almost taste the sea!

The twice baked cheese soufflé with a medley of Cornish cheeses was equally exquisite – so light and fluffy, it almost seemed as if you were eating air but in the nicest possible way.

The slow cooked mutton cooked in its own jus was a tasty and unusual choice – much commented on and enjoyed. It was served with an interesting risotto of roasted butternut squash with saffron and sage.

We had some members who are beef farmers on our table, so there was much discussion as to the quality of the beef which was served with a parsley and horseradish sauce. A few people felt it was a little sweet and the beef a bit fatty, although I enjoyed my serving and and have since tried to copy it it at home.

These dishes were served alongside a roasted local vegetable salad, tomato salad and tossed salad leaves. We also sampled grilled mackerel and locally caught sardines in a Cornish Cyder dressing - these had quite literally arrived at the kitchen door that night from a local fisherman, so Kevin decided to include them in the menu. That is true slow food!

Then Kevin came out of the kitchen for an enthusiastic Q&A session about the menu, the quality of local produce and food in Cornwall issues Puddings were equally delicious – a personal favourite of bread and butter pud (one of Kevin’s special recipes!) with a huge dollop of Cornish clotted cream – or a selection of Cornish cheeses, followed by coffee and home made petit fours.

Kevin really did us proud, we sampled a good selection of locally sourced and produced meat, fish and vegetables, and we look forward to future events. Many thanks Kevin!

Helen Hatcher
July 2007