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Thursday 4pm - 9pm Friday 4pm - 9pm Saturday 10am - 9pm Sunday 10am - 9pm

Blower's Place Wood-Fired Kitchen

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Porthleven
Blower's Place Wood-Fired Kitchen

Tasty food and tasty times all summer long, showcasing the very best of Cornish produce cooked over fire.

Seasonal and weekly changing menus, you can expect a few things done really well with Middle Eastern and Southern European influence.

20/01/2022

I NEED YOUR HELP

I don’t like asking for help, it’s something I struggle with. But more so, I hate asking for financial help. I’ve always figured things out, but now, I’m quite stuck.

Since being discharged from hospital I’ve been diagnosed with the following, although have been told to expect more:
- COVID (again)
- Typhus
- Salmonella
- E. coli
- Dengue Fever

Whilst I’m no long in pain, sick or ill, I am entirely sapped of energy, with everything being exhausting, even eating tires me out. I have to walk with a support for fear of falling and am constantly dizzy. This even makes the small amount of remote work I have available difficult to maintain, taking far longer to even compose emails than it normally would.

The wonderful Mark from has set up a crowdfunder on my behalf, and I’d really appreciate anything you can spare. The link is in my bio.

So how will your money help? Candidly, it’ll help me stay out of financial challenges whilst I build up the strength and energy to be able to be applying for jobs. I’ve had six months of income swept from beneath me and as a small business owner whose self employed, savings are quickly consumed. It’s gutting to not be able to continue my love of cooking for and hosting others, it’s genuinely one of my favourite things to do, and I hope that much later in the year I can start doing it again. Thank you.

10/01/2022

SEASONAL SUPPERCLUB #1

Super excited to announce the very first in a whole host of supperclubs, pop ups and events this year. Starting off on home turf with the ever-amazing who have taken Cornwall by storm with their insanely delicious funky ferments since opening last year.

From me there’ll be a five course (plus snacks) tasting menu created using the very best of Cornish produce from small-scale organic, regenerative producers of whom I’ve been using all year at Blower’s Place. Underpinned by a minimal waste ethos at the core whilst always pushing major flavour bombs, this is going to be a good one! On the drinks side of things we’ll be taking an expert steer from our neighbours, , to bring you a curated selection of natural wine, plus fermented cocktails and palette cleansers from The Fermentary.

22/1 | 6-8pm | Tickets are £30 each for the five course menu, with drinks available to purchase on the night at an additional cost. DM me to book your seats!

01/01/2022

Well, well, well. 2021 was a ride. Chewed and spat out of london by COVID, I met the love of my life . Lived in rural Scotland near the river Spey for two months, then opted for a more permanent base at the opposite end of the country in Penzance. Fulfilled a life long dream of being able to live and work by the sea, and met so many amazing people doing so. Brought a wonderful pooch into the family aka Mr Colin, who brings endless joy. Experienced the riot of triumphs and tribulations that present themselves when opening a hospitality business during COVID, far outweighed though by the delight and pleasure generated from dishing up tasty food and tasty times all summer long. Unsure of what 2022 will bring, but with 14 days of isolation on Lamu Island in Kenya riding out a not-so-pleasant positive test, I’ve got some time to come up with a few plans. Watch this space, and wishing you all a very prosperous 2022!!

P.s pictures bare no relevance other than a highlight of some of the mega tasty dishes enjoyed since being in Kenya.

27/12/2021

Christmas 2021. What an absolute blast spending ten days in Diani, Kenya. Feeling incredibly lucky to be able to spend it here after a tough first year. Such incredible people, food and customs. Now en-route to Lamu Island for 8 days before heading home.

25/12/2021

Every year for the last 15 years I’ve cooked Christmas dinner for the family. So although I’ve been sat in 30 degree heat looking out over pristine beaches for this Christmas, I’ve been wandering around feeling lost. Perfect time to get stuck in the kitchen with these two legends Nixon and Bernard, to help cook a traditional Kenyan celebratory feast. We’ve a whole goat slaughtered yesterday that we will cook various ways, : barbecued ribs, slow cooked neck; and other cuts, complemented by various local vegetables and pulses. So much joy from sharing recipes, flavours and ingredients along the way… just missing my tall chefs hat and whites! Hope everyone has a wonderful Christmas feast!

16/12/2021

AND THAT’S A WRAP

What a year it’s been. When I moved to Cornwall in January I’d no plans to open a restaurant. It was always on my list, but wasn’t initially a focus for 2021. Always a believer in seizing opportunities when they arise, when dropped me a line mid-Feb to do “some kind of food pop up”, I snapped his hand off. We’ve come an awful long way from the far smaller initial plans of a spontaneous pop up BBQ on sunny days, and into a fully fledged wood fired kitchen with 80 covers, indoor and outdoor seating and so much more. Our retrofitted 20ft shipping container has worked wonders, still amazing myself at the food we’ve been able to produce from such limited confines, frequent power cuts, no plumbing and the joys of keeping live fires lit in Cornish rain.

It’s not been an easy first year of business, that’s for sure. Like many of our Cornish hospitality venues, staff shortages have been rife. Of the three amazing full time chefs I hired, only one was able to find somewhere to live due to the housing crisis we face. Twinned with the various COVID measures, closing for 10days in our busiest time and losing over £25k in bookings, it’s really been a test of everyone’s patience.

A massive thanks goes out to each and every one of you that has supported Blower’s Place this year. Whether you’ve dined with us once or 100 times, putting your faith in this new venture of mine is very heartwarming. It’s been fantastic to get to know so many of you personally, and I’m so proud of the endless reviews we’ve got commenting on the friendly, open nature of the team and our approach. I’ll keep the rest of this short and sweet, with many a team and supplier appreciation posts to follow, with so many people to thank. Keep your eyes peeled for a host of pop ups, takeovers and events all over Cornwall and London, until we reopen in Apr 2022.

09/12/2021

POP-UP TAKEAWAY ONE NIGHT ONLY | 6-8pm FRIDAY 10/12

In light of having to cancel the supperclub this weekend amidst COVID shenanigans and the inability to socially distance in our venue, I’ll be putting the delicious produce destined for the event into a pop up take away for pre order. This will ensure none of the amazing ingredients sourced will go to waste, whilst also giving you all an incredible Friday night feast. Details below and swipe through for the menu:

Pre-orders only, via Instagram, Facebook or email ([email protected]). State what you’d like and your collection time (between 6-8pm) and it’ll be ready for you from the container in Porthleven. Card payments only, unless you have exact cash. Pork is from and all the veg is from local, organic farms such as:

08/12/2021

OKAY OKAY, IT’S NOW OUR FINAL WEEK…

Pleased to say that we’ll be back at Porthleven from Thursday-Sunday this week, 9-2, with all the brunch classics. There’ll be plenty of these ridiculous toasties, made with Davidstow extra mature, smoked cheddar and browned aged butter, plus stacks of kimchi inside. Oh and there’s also a handful of tickets left for our final supperclub of the year also, link for that in bio.

04/12/2021

Mega mushrooms for all you funghi fiends. Foraged by our pals in Cornwall, we’ve got hedgehogs, horse mushrooms, saffron inkcaps and grey oysters. On toast with a little whipped butter bean purée, Cornish fennel and Cornish lemons from . Mega tasty and plant based by default.

03/12/2021

SIZE MATTERS, SOMETIMES

Reducing waste isn’t all about fermenting, pickling or at the very least composting. Sometimes it’s as simple as seeing an ingredient or bi-product in a new light, and changing it’s shape in it’s raw form so as to include it in your cooking. It’s pretty commonplace now to finely slice the stalks of herbs and use them in cooking, and the same practice can be applied to the woodier, wintery veg cropping up now. Plus it’s a great way to fine-tune those knife skills, especially if like me you had 1kg of cavelo Nero stalks to process.

Fold them through salads, sweat down in a soup, fry off with garlic and chilli for a crunchy topping. Whatever you do, always do it in the pursuit of flavour.

With Blower’s Place closed until April 2022 (despite a smattering of events and pop ups over winter), you’ll find me waxing lyrical about more ways to reduce waste at home, along with killer recipes whether you’re cooking solo or for a crowd. Word on the street is there may even be a book on the way too…

Address

Porthleven
TR139FJ

Opening Hours

Thursday	4pm - 9pm
Friday	4pm - 9pm
Saturday	10am - 9pm
Sunday	10am - 9pm

Website

http://www.blowersplace.com/

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