The Shellfish Pig: Just Add Beer, Cheers Sharps!

The Shellfish Pig: Just Add Beer, Cheers Sharps!

It’s been such a brilliant year for our small business and we’ve had to keep this exciting piece of news quiet for most of it! We were so proud to be invited for inclusion in the first ever cook book produced by Sharps Brewery, Just Add Beer. We have worked alongside Sharps Brewery for the past few years and are huge advocates of their genuine passion for pairing great food with great beers. This beautiful cook book is packed with over 60 recipes from some of the most talented and well respected chefs in Cornwall and the UK. To be able to contribute a couple of our dishes to it is a huge honour for us! The foreword is provided by the one and only Nathan Outlaw and as sirname and alphabetical order luck would have it we are sandwiched between the incredible trio of Paul Ainsworth, Tim Barnes and Alan Bird, on the index page that is! This book is literally packed full of recipes from our Cornish food hero’s, we can’t wait to stock up on the recommended beers and get cooking this festive period! A special thanks to Ed Hughes (Sharps’ Beer Sommelier extraordinaire!) and Rachel Williams for producing this fantastic book, and involving us in it! Thanks also to Nick White and Bryony Hughes for welcoming us into The Sharps family and pushing your beers towards our food! The book is being launched officially at Padstow Christmas festival this Thursday 6th December but it is for sale now at The Sharps Website (some wicked offers to go alongside the book here too!). Probably the most...
The Shellfish Pig: Wedding at Pentillie Castle

The Shellfish Pig: Wedding at Pentillie Castle

All images within this blog post kindly provided by Khalile Siddiqui Photography www.ks-photography.co.uk All images were taken at the wedding of Rachel & Mark which was held at the stunning Pentillie Castle in August 2018 It’s not often that we serve our food at a wedding and then get sent a load of lovely photos by the happy couples photographer, it’s amazing what a generous Crab roll can get you! We’ve been lucky enough to serve our food at 11 weddings in 2018 and we already have 14 booked for 2019 and 3 in the diary for 2020. Receiving some images of our food and van is a lovely treat so we thought we would share them in this blog. Yes, that’s the bride, Rachel serving her guests a platter of Cornish Crab Bruschetta, it was a lovely chilled out evening and our food went down a treat with the happy couple and their guests. Rachel was kind enough to send us a lovely message afterwards which is copied below the next image. “Hi Nick, Just to say thanks so much again for last week. Everything was amazingly tasty - wish we lived closer and could stalk you around the food fairs! If the bruschetta and lollipops aren’t a complete family secret - I’d love the recipes as I can see myself wanting to attempt to recreate for an anniversary or something.” Rachel (Bride) We love catering at weddings and all kinds of private parties so if you are planning something fun and would like The Shellfish Pig to be a part of it, please do get in...
The Shellfish Pig: We’re in (with) The Navy!

The Shellfish Pig: We’re in (with) The Navy!

This Summer we served more food in one sunny evening than we ever have in one sitting before. We were delighted to get invited to serve our food at The HMS Drake Summer Ball at Devonport base in Plymouth. We served 500 delicious mini Scallops (probably could have served 1000 if we had them they were so popular!), 500 mini Primrose Herd pork cheek flatbreads and 500 Spicy Crab Tacos (a few of which are pictured above!). It was wonderful evening and required “military” planning on our part to ensure we were able to keep the queues down, whilst ensuring every dish we sent was up to our usual high standard. Thanks to our wonderful team we did a great job and pretty much served constantly from 6.30pm to 1am when we finally gave out the last Crab Taco! The crew and their partners from HMS Drake were so lovely and complimentary about our food and efficient service, and the event was wonderfully organised in a beautiful location. As you may have guessed by now, we crossed our fingers for an invite back in 2019! It was an experiment on their part to see if a less formal ball set outside in marquees and sunshine would work. Clearly it did as we have just been invited back in July 2019 for round two, and yes, they’ve ordered 800 Scallipops this time along with a range of other dishes. We are proud and delighted to serve our food to these people and contribute to a well earned fun evening on dry...
The Shellfish Pig: Olive Magazine “Best Streetfood Chef” Finalist

The Shellfish Pig: Olive Magazine “Best Streetfood Chef” Finalist

We’ve had a fantastic year so far, so when we found out that Nick had been nominated and had made the final 4 in the “Best Streetfood Chef” Category of the Olive Magazine Chef Awards we were blown away! You can read all about the awards on the Olive website by clicking here The Editor of Olive magazine, Laura has already made the trip down to Cornwall and has been to visit our van. Nick cooked up 3 tasty dishes for her in the most glamorous of locations (a car park, in the Cornish mizzle!). We have to wait a while to see who wins but to be honest,Nick is just chuffed with the final 4, against some pretty tasty competition nationwide! The ethos of the awards is lovely and it is well worth having a look through all the categories! We stole this paragraph from their website as we think it shows what olive Magazine do and are trying to achieve with their awards - fantastic stuff! “For the past 15 years olive has championed the chefs that are making a difference to the way we eat in the UK. Instead of focussing on ‘celebrity chefs’ and ‘TV cooks’, we’ve sought out the professionals behind the pass who are breaking a sweat, innovating and pioneering. And this year, for the first time, we’re celebrating them officially – with the launch of the olive magazine Chef Awards, in association with Dark Horse Wine.” We are still very much in the midst of our busiest year and we are absolutely loving it, so to get this bit of recognition is a great...
The Shellfish Pig: We’re Hiring!

The Shellfish Pig: We’re Hiring!

***Hiring*** Unitl we find ourselves a fixed premises (any suggestions/leads welcomed!) we can’t take anyone on full time, however….. Are you, or is someone you know a real Shellfish Pig? We are on the look out for 1 or 2 people to join us, casually at first but with the potential for the role(s) to grow with our business! We have plenty of festivals, weddings and other exciting events booked for 2018 and would love to have you on board! Must have/be: - A genuine passion for sourcing, preparing and cooking great food using the best Cornish produce. - Good communication skills, enthusiasm and a sunny outlook! - The ability to lift, carry and be on your feet for many, many hours at a time, with a smile! - Reliable and hardworking! - Able to work weekends We can teach you the rest although experience of driving large vans or working in a streetfood environment would be a plus! We offer: - Good rates of pay - above minimum wage, TBC dependent on experience etc! - Lots of lovely food - Training & Food Hygiene/Safety Certifications - A wicked Shellfish Pig T-Shirt or two! - Potential for progression - A chance to work with us at some brilliant food focused events, and take some time to go and enjoy them! If you or someone you know is interested please drop us an email at info@shellfishpig.co.uk and tell us...
The Award Winning Shellfish Pig: Best Streetfood Winners 2017 Food Magazine Awards

The Award Winning Shellfish Pig: Best Streetfood Winners 2017 Food Magazine Awards

On Monday 6th February we made our way up to The Yeo Valley HQ near Bristol for the prestigious 2017 Food Magazine Awards. We were thrilled to have made the Final 4 in “Best Streetfood” Category, in the company of a couple of our favourite Cornish streetfood traders: Craftworks Kitchen and Beautiful & The Feast! At this point we want to say a big thank you to everyone who voted for us to make the final 4, getting recognition from the our customers and the public is fantastic, and we headed to Bristol determined to have a lovely evening, but not expecting to win! We won! During a delicious meal, where each course was nicely paired with a lovely Sharps Beer the awards were dished out, and hearing our name being called was one of the nicest moments we have experienced since setting up The Shellfish Pig 2.5 years ago! A HUGE thanks again to everyone who took the time to vote for us and also to everyone who has since contacted us to say well done, we really appreciate the support! It was a successful night for Cornwall in general, proving what we (and everyone else in Cornwall) knows; that this county has the best produce and the best food in the UK! You can read more about all the other winners in this lovely article written by Lee Trewhela. Here are all the winners: Rock Salt Cafe, Plymouth – Best Restaurant The Queensbury, Bath – Best Foodie Hotel Scott Paton, Boringdon Hall Hotel – Best Chef Pete Sanchez-Iglesias, Casamia – Local Food Hero Jack in the Green,...