Tag: Event

Duchy Opera returned to Park House on the outskirts of Truro on the first weekend in July for another year of the wonderful Park House Opera. This year the performance was a double bill of Cavalleria Rusticana (the incredibly moving and dramatic Italian opera that featured in the final Godfather film) and Trial by Jury (another entertaining and comic Gilbert and Sullivan opera) and we were delighted to cook for the Gala nights on Friday and Saturday. We planned and served a seasonal Italian menu, and really enjoyed another year of being involved with this fantastic, atmospheric and entertaining evening in Cornwall’s summer calendar.

gala night dinner by philleigh way at park house opera 2023



Lemon arancini – truffle mayo
Goats cheese Cannoli – red onion chutney
Pickled sardines – pine nuts, orange & raisins
Pesto Trapanese bruschetta
Stuffed courgette with chilli & garlic



Rolled pork loin stuffed with orange, fennel & pancetta served with polenta with roasted green salsa

Caponata served with same sides




If you missed out this year, then plan ahead to get a ticket for next summer’s performance of Die Fledermaus, a rumbustious drunken tale of the shenanigans at a Viennese costume ball. Early Bird tickets will go on sale before Christmas, and you can find out more about Park House Opera here.

On the weekend of the 21st-23rd April, the small harbour town of Porthleven on the south coast of Cornwall once again played host to an epic food festival. For one weekend in April every year, the harbourside and the park at the centre of the small town are taken over by marquees, stages and stalls, and food lovers from across the country arrive for a weekend of inspiring food and drink featuring the best chefs and producers from Cornwall and beyond. Philleigh Way’s Rupert Cooper had the honour of compering the festival’s Chef’s Theatre stage alongside the festival’s chef patron Jude Kereama on Friday, introducing the presenting chefs, talking the crowd through their recipes and lending an extra pair of hands when needed.

looking down on porthleven and the harbour during the food festival

The big ticket event for Porthleven Food Festival this year however was the Feasts At The Net Loft, hosted by Rupert. He had a busy weekend! Held in the beautiful and characterful old Net Loft on the harbourside with views out across the fishing boats, Rupert hosted a three-course feast on the Friday and Saturday nights and then a special Sunday lunch. The Friday feasts featured dishes from friends and acclaimed chefs Jude Kereama, Guy Owen, and Andrew Tuck (who’ve all competed on the hit BBC Two TV programme Great British Menu) paired with a wine flight selected by sommelier Elly Owen, and on Sunday it was all about the seasonal roast.

long table laid for feast at the net loft by rupert cooper at porthleven food festival

Friday & Saturday Feast Nights

Black & blue onglet, parmesan, pickled jalapenos, watercress – Andy Tuck
Slow cooked Catalan style charred octopus
Grilled asparagus with Cornish yarg dressing (v)
Wild pesto & sourdough crackers (v)
Bread – trufle butter – dips (v)
Kota Kai Pork Char Sui with grilled Asian greens – Jude Kereama
Spring vegetable orzo – mojo verde with smoked onions (v)
BBQ Hispi cabbage with feta & onion – Guy Owen (v)
Roasted potatoes with confit garlic (v)
Rhubarb & Cornish fairing cheesecake, roasted rhubarb with stem ginger & Cornish Gin (v)

sharing starters at a net loft feast at porthleven food festival

Sunday Lunch

Spring minestrone (v)

Smoked & roasted Cornish Pork served with traditional roasted vegetables, stuffing & cider gravy
Veggie Pie served with traditional roasted vegetables, stuffing & veggie gravy (v)
Rhubarb & seasonal fruit crumble, served with Rossa’s clotted cream (v)

evening stalls and food tents at porthleven food festival

Images by Here Now Films for Porthleven Food Festival.

Over the first weekend in September we were delighted to cook for guests attending the annual Park House Opera, at Park House, St Clement, Truro. This year, Duchy Opera performed Donizetti’s comic Opera The Elixir Of Love to over 600 guests over three evenings. The weather was fine and, as with every event that we were involved with this summer, it was obvious to see the joy on guest’s faces at being able to gather again to enjoy good food, company, and music. Take a look at the video and photographs of the evening below, captured by Harry at South Coast Media Co. (with photos of the production by Linda Petzing), and the menu that we served. You can find out more about Park House Operas upcoming performances here.



Focaccia with rosemary & Cornish sea salt
Black olive tapenade
Duchy charcuterie selection
Pea & ricotta dip with mint & olive oil



Smoked chicken with lemon & thyme
Roasted squash with sage & fennel
Italian beans, with artichoke salsa verde
Confit tomatoes with pangrattato

dining tent at park house opera
Smoked chicken with lemon & thyme served at park house opera
walking to the opera performance
host Robert Salvoni at park house opera
park house opera at park house, st clement, truro
Duchy Opera performing Donizetti’s comic Opera The Elixir Of Love

Over the late August Bank Holiday weekend, we were lucky enough to be cooking for crowds of happy festival-goers at the amazing Big Feastival, on Alex James’ Farm in The Cotswolds.  This year was the festival’s 10th birthday, and was two years in the making having been cancelled last year.  That extra long wait only made it more the sweeter, though, and it was an amazing event to be a part of.

We were invited to host the Feast On The Farm tent for the weekend, which was the festival’s sit-down dining offering.  For a festival that’s all about food and music, this was a real honour.  We served breakfast, lunch and dinner all three days of the festival, feeding an estimated 500 hungry people over the long weekend.  Our menu was a celebration of Cornwall, featuring a selection of produce from some of the great growers, farmers and fishermen that we are lucky enough to have on our doorstep.  If you want to see what we cooked up for folks, and what Cornish produce we championed, then scroll on down to see the menus.

chef rupert cooper at the Philleigh Way feasting tent at the 2021 Big Feastival

A huge thanks to The Big Feastival’s arts and entertainment director Felicity for inviting us to host the feast tent, and to the crew of Cornish champions who travelled up to cook and host alongside me.  Keith, Molly, Tom, Gee, Sam, Liz, Louise, Libby, Alex, Alice, Tom, Bambi, Gemma and Paige, you were incredible.  It was a full-on weekend, and so much fun, and I hope that we’ll be invited back next year – I’ve already got ideas for how we can make things even more special. 

Check out a few photos from the weekend, shot by The Big Feastival’s own Felicity @taste_felicity and Gemma (@muthaflunka) from our team. 

tables laid in the Philleigh Way feasting tent at the 2021 Big Feastival
portico outside asado kitchen at the Philleigh Way feasting tent at the 2021 Big Feastival

Breakfast on the Farm

Gorse Bakery Cinnamon Bun

St Ewe Eggs Shakshuka with Focaccia (optional Cornish Black Pudding)

Homemade Granola

Coffee & Juice

drumbecue at the Philleigh Way feasting tent at the 2021 Big Feastival

Feast On The Farm


Cornish Carrot Dip with Crackers and Nigella Seeds

Smoked Mackerel Pate & Pickled Shallots

Cornish Charcuterie

Handmade Flatbreads

Mini Pasties

Porthilly Oysters with Mignonette Dressings


Porthilly oysters at the big feastival 2021

Main Course

Smoked Striploin Cornish Beef

Smoked Squash with Sage & Roasted Apple (V)

Cornish Mid Potatoes

Salsa Verde

Burnt Heritage Tomatoes & Spring Onions with Mustard Dressing


beef striploin served by Philliegh Way at the big feastival


Cornish Mess

(Wild Gorse Meringue, Mead-Stewed Fruit with Cornish Rose & Smoked Honey served with Rodda’s Clotted Cream)

Here at Philleigh Way we love a good wedding, and we love playing a part in delivering an amazing and memorable experience on a bride and groom’s biggest day.  You can find out more about what we offer (it starts with the food, but goes right through to consulting and delivering on anything from location and logistics to equipment hire and drinks) over on our dedicated Wedding Catering page, but we’d like now to briefly take you back to the summer of 2019 and one of our favourite weddings of the year, to give you a flavour of what a Philleigh Way wedding is like.  We’ll aim to post more of these articles, celebrating the celebrations that we’re involved with, through the 2020 season.

We’ve still got some availability for weddings in 2020, both midweek and even a couple of those “peak” weekends in high summer, for events large or small, in Cornwall or further afield. If you’re going to be tying the knot this year, we’d love to speak to you about how we can help.

Now, without further ado:

Rachel & Andrew Scott
10th August 2019
Budock Vean and Meudon, Cornwall

Rachel & Andrew‘s Menu


Smoked mackerel pate with pickled shallots
Tomato & sardine toast
Goats cheese, honey & pink peppercorn
Duchy charcuterie speck & melon


Wedding Breakfast Sharing Boards

Bread & olive oil
Barbecued Cornish Strip loin
Slow roasted lamb shoulder with sumac
Whole grilled catch of the day
Sweet potato mash with roasted onion
Cucumber, yogurt & tahini salsa
Baba ganoush with mint & parsley
Heritage tomato salad with smoked mozzarella & basil



Affogato – Callestick ice cream with, ginger & tonka bean crumble, salted caramel & espresso




“Come hell or high water we will be there for you. When I heard that the Boardmasters Festival 2019 was cancelled because of the threat from 80mph winds, I phoned the bride whose wedding was scheduled for the next day on the cliffs at Maenporth, because we were due to be catering for her in a marquee! I asked what she thought about the expected gales and she said, ‘Let’s go for it.’ I replied, ‘If you’re in, I’m in!’ So the Philleigh Way team and I did it – cooking the entire wedding breakfast on top of a cliff. It was pretty blustery and the marquee was shifting a bit! But we did the married couple proud and it was a really happy day.”

Rupert Cooper, Philleigh Way

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