A digital cookbook showcasing Devon and Cornwall’s unique food and drink culture has been released, just weeks after the idea was first conceived.
The Comfort Cookbook is raising money for Hospitality Action, a national charity helping workers in the sector with one-off payments as part of a Covid-19 emergency fund.
Everyone involved in the project has given their time and expertise free of charge. It can be accessed by making a donation via the project’s JustGiving page — with no minimum donation, Comfort is available to all.
The book has been compiled in a matter of weeks by a core team of three working from their respective homes: co-editors are Lucy Studley, of Cornwall Content, and Gabriella Dyson, of The Maverick Guide, with food styling, photography and design by Ali Green.
Lucy said: “Born out of a crisis, Comfort has come to epitomise everything that is cherished and special about Devon and Cornwall’s food and drink culture, and how much people value the independent businesses at the heart of it.
“The hardest thing has been knowing when to stop! With so much culinary talent around us, we could have gone on forever.”
Emily Scott’s Lemon Posset
Among the contributors are Cornish chefs and landlords Emily Scott (St Tudy Inn), Ben Tunnicliffe (Tolcarne Inn), and Paul Ainsworth (Mariners, Rock).
Food stylist and photographer, Ali Green, cooked many of the recipes herself after sourcing the ingredients from small local stores as part of her weekly shops.
She said: “When these two talented women approached me to be a part of this cookbook, I didn’t hesitate. I couldn’t think of a better way to bring comfort to everyone than through their stomachs!
“I have cooked and shot the majority of these dishes — a challenging and nourishing experience that has given me great joy, a rounder belly, and a welcome distraction from the current struggles we are all facing.”
Mark Lewis, chief executive of Hospitality Action, said: “A wonderful resource has been created out of adversity, which showcases the rich and diverse food culture of Devon and Cornwall. We are hugely grateful to the team behind this project and all the chefs who have supported them in this wonderful initiative.”
