H A N S H I K : a selection of dishes on the menu at our Korean pop-up restaurant.
H A N S H I K : a sweet fried honey doughnut for dessert at one of our pop-up restaurant events.
N E W L I N A : freshly podded Cornish grown edamame (soy beans) at Newlina Eco-Gardens.
F O A M : Hoon, pan frying bean leaves.
T E M P L E F O O D : kale and sesame.
B A N C H A N : Korean small plates, pancakes and gardenia rice at one of our pop-up restaurant events.
P O S T E R S : some examples from our collaborative illustrator, Elizabeth Fortnum.
R A M E N B A R : our first pop-up location, Stones Bakery, Falmouth UK.
P E N R Y N A R T S F E S T I V A L : a catering spread for a local art festival workshop.
F O A M : a small taster selection of fresh Cornish ingredients.
I Z A K A Y A : homemade pea ramen noodles for a pop-up restaurant event.
N E W L I N A : grower and teacher, Paul.
K I M C H I : close up of a ferment.
H A N S H I K : a spread of Korean dishes at The Ope, Falmouth UK.
N O O D L E B A R : homemade ramen, dashi broth, crispy courgette and spring onion + a small side of spring kimchi.
K O R E A : a traditional spread with my grandparents, in South Korea 2018.
T E M P L E F O O D : natto stew with fresh green chilli.
F O A M : preparing the lunch for catering with foam : Kernow.