World leaders will be treated to meals cooked by award winning Cornish chefs at the G7 summit – with a menu designed to showcase everything Cornwall has to offer.
- Award winning Cornish chefs will cook for world leaders at the G7 summit this weekend;
- Menus will showcase the best of Cornish produce, from local cheese to regional beer;
- Leaders will enjoy a Saturday night beach BBQ, taking in the beautiful coast of Carbis Bay
On the first night of the summit (Friday,) Chef Emily Scott from Newquay’s Watergate Bay hotel is set to serve a specially designed five course meal, including Turbot caught fresh off the coast of Newquay by a local fisherman, with Cornish new potatoes and wild garlic pesto and greens from the local Padstow kitchen gardens.
To finish off the evening, leaders will enjoy uniquely Cornish petit fours of Clotted cream fudge, and a mini clotted cream ice cream cone with chocolate earl grey truffles.
The Saturday night dinner will be cooked by Chef Simon Stallard from the Hidden Hut in Portscatho, a local clifftop institution.
In a first for a G7 summit, leaders will enjoy a beach BBQ in Carbis Bay, where they will be served canapes of Curgurrell Crab Claws and Portscatho Mackerel, and a main course of Seared and smokey Moorland sirloin with Newlyn lobster and scorched leeks alongside layered Cornish potato chips, St Just purple sprout broccoli and salt baked beetroot.
Afterwards, they will have baked brie, hot buttered rum and toasted marshmallows around firepits on the beach.
To drink, leaders will choose from Cornish sparkling wine, German Riesling, Australian Shiraz, Cornish beer and hedge row fizz cocktail.
Emily Scott: In the summer of 2020 Emily launched a successful pop-up restaurant at the Watergate Bay Hotel and has now opened a permanent restaurant there. Emily’s ethos is to always seek quality local suppliers and is passionate about the connection between food, place and storytelling.
Simon Stallard: Simon Stallard and his wife Jemma Glass set up the Hidden Hut restaurant, which operates from an old beach kiosk in Cornwall, around 10 years ago. They use local, seasonal ingredients and are known for their chowders, Cornish pasties and 12-hour lamb and smoked aubergine.