A farm shop at Scorrier has become the first business to stock preserves made by renowned Cornish chef Adam Clark.
Etherington’s Farm Shop has joined forces with Adam Clark, former head chef of the Bedruthan Hotel at Mawgan Porth and creator of the hotel’s Red Stuff & Wild range.
It will the first time the preserves are stocked outside of hotels, having previously only been available at the Bedruthan and Scarlet hotels.
Mark Etherington said: “We are really pleased to be able to stock Adam’s great preserves. After the first taste test we were sold. Our ethos in the farm shop is to source and stock locally made and produced products, so Adam’s Red Stuff and Wild was the perfect addition to the shelves.”
Red Stuff, and sister range Red Stuff & Wild, was created when Adam, as then head chef of Bedruthan, started making his own choice preserves for guests to take away. The produce has since become so popular that Adam has retired from leading the kitchen to concentrate on creating recipes for his artisan preserves.
The seasonal ingredients are, where possible, sourced from hedgerows, orchards, fields and the shores of Cornwall.
Adam said: “My passion is for cooking with local ingredients, particularly those that are foraged close to home. The abundance of produce is very inspiring. I chose to start stocking the Red Stuff & Wild preserves in Etherington’s Farm Shop because they, like me, are passionate about showcasing local produce and producers.”
Made exclusively in small batches by hand, the range includes products from Rosehip Jelly to Cornish Piccalilli, starting from £2.90.