Few restaurants have a thousand acres of land, woodland and foreshore with which to create foraging adventures but the ancient Trelowarren estate on Cornwall's Helford River is celebrating its natural resources by doing just that.

The New Yard Restaurant's new head chef Jeff Robinson will be marking the seasons with estate guests and expert forager Zoe Hawes, gathering such wild delicacies as fungi and herbs, wild watercress and three-cornered-leek, kelp and sea lettuce, along with home grown tomatoes, 15 types of apple and other seasonal fruit and veg.

All this bounty will be added to Trelowarren's gorgeous variety of ethically raised, locally sourced ingredients to turn into “Land to Table” foraged feasts at the turn of each season through 2017.

“We're so lucky to be surrounded by this wonderful, unspoilt Trelowarren landscape,” says Jeff, “and we want to share this pristine environment with our guests, at the same time as helping them to seek out some of the delicious things which are freely available all around us.

“To be able to head back with our foragings to the New Yard kitchens and cook up a feast and eat it together is a really satisfying treat.”

Zoe Hawes is a Medical Herbalist and clinical nurse, based nearby on the Lizard Peninsula, whose decades of study into the medicinal properties of plants has given her vast insight into the science and art of foraging. She is the author of “Wild Drugs” - A Foragers Guide To Healing Plants. 

"We're very fortunate in Cornwall with our favourable climate and variety of habitats making it is possible to gather a wide range of healthy and flavoursome foods in the wild all year round," says Zoe.

“As long as you know where to look and you're meticulous with your identification our hedgerows and woodland, coastal paths and estuary margins are abundant with edible roots, weeds and seeds like burdock, sorrel and spice flavoured hogweed seeds.  We're looking forward to sharing this hidden world with guests on the beautiful unspoilt land at Trelowarren."

Trelowarren's 2017 Land to Table events are taking place on the Saturdays of March 18, May 13 and October 7. They cost £95 per person, run from 11am to 3pm and welcome guests staying in the estate's luxury holiday cottages as well as day visitors.

For further details visit http://newyardrestaurant.co.uk/event/land-table-feast-forage/  and for more on staying at Trelowarren see www.trelowarren.com  or call 01326 221224.

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Notes to Editors:

TRELOWARREN

Trelowarren's New Yard Restaurant is among the estate's “green” and luxurious leisure facilities which include its famous eco-holiday homes, a twenty-metre pebble-lined ozone pool, the Walled Garden Organic Spa and state-of-the-art gym – heating and warm water for which are all provided by a 350 kWh biomass Binda boiler which itself burns coppiced and waste wood from the surrounding land.

The history of Trelowarren and the Vyvyan family goes back to 1427,  but the story from 1945 - when the widowed Lady Vyvyan writing to Daphne du Maurier described everything at Trelowarren after war time requisition as 'death-duties, dust and ruin' - to the present day has been one of re-birth, renewal and restoration.

Daphne du Maurier's imagination was caught by the romance of Trelowarren when she first visited in 1930 and she described it in her diary as, 'The most beautiful place imaginable.' Throughout her visit 'a sense of freedom and delight prevailed' and the beauty and peace of the house made such an impression that she used it as the inspiration for Navron house in “Frenchman's Creek”.
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For more information visit www.trelowarren.com.
Contacts:- Louise Midgley – louise@midgleycomms.co.uk  / 01326 319884 / 07831696093

Or 

Ferrers Vyvyan – fv@trelowarren.com / or the Trelowarren office - 01326 221224 option 2 / 078

Or

Jeffrey Robinson -  jeffrobinsonpt@gmail.com  / or the New Yard Restaurant – 01326 221597