headlands Drennick, Black Head and Gribben Head. Below right Stepper Point. Photos
by Charles Winpenny.
in Cornwall began with the introduction of rail travel early in the C20th and
has flourished ever since. Cornwall attracts millions of discerning visitors each
year lured by the magnificent coastal scenery, the mild climate and
the peace and tranquility. Today, it offers it's distinctive character and
very precious natural beauty, with many fabulous gardens, such as Eden and Trebah,
now open to the public, along with attractions such as the Tate Gallery at St.
Ives. Please see our comprehensive What to do page
for more details
Kernow exists to maintain the national Celtic spirit of Cornwall. They have a
where you can learn about the origins of the Gorsedd, the purpose and significance
of the ceremonies, annual competitions, links to organisations and the place of
the Gorseth in contemporary Cornish society. They are active in promoting the
study of literature, art, music and history; they encourage the study and use
of the Cornish language; maintain and nurture links with other Celtic cultures;
and provide a forum for all who work to further these aims. The Gorseth is
non-political, non-religious, non-profit-making organisation. It exists solely
to uphold the Celtic traditions of Cornwall and to honour men and women who have
made outstanding contributions to Cornwall and its ancient culture, history and
language. Right: Open Gorseth in Falmouth, 2000.
was said that the Devil has never crossed the Tamar river into Cornwall because
Cornish women will put everything and anything into a pasty and he was
afraid he would be included!
Pasty and tin miners
is said that the pasty originally evolved to meet the needs of tin mining
that great but now sadly declined Cornish industry. The pasty was easy
to carry, could be eaten with dirty fingers away from the arsenic, and was nourishing.
Traditional pasties contained meat and vegetables in one end and jam or fruit
in the other end, in order to give the hardworking men 'two courses'.
hearty meal wrapped in a pastry casing made for a very practical lunch (or "croust")
down in the dark and damp tunnels of the mine. Cornish housewives also marked
their mining husband's initials on the left-hand side of the pastry casing, in
order to avoid confusion at lunchtime. This was particularly useful when a miner
wished to save a 'corner' of his pasty until later, or if he wanted to leave a
corner for one of the 'Knockers'. The Knockers were the mischievous 'little people'
of the mines, who were believed by the miners to cause all manner of misfortune,
unless they were placated with a small amount of food, after which they could
prove to be a source of good luck.
is a genuine Pasty?
is a great deal of debate among pasty makers. Some feel that a pasty can only
be made with short crust pastry, while others will advocate rough puff as the
ideal. Some will claim that the ingredients must be mixed up inside the pastry,
while others will swear that the fillings should be laid out in a particular order
before the pasty is sealed. The issue that invites the most controversy involves
the 'crimp', the wavy seam that holds the whole pasty together. Should the pasty
be sealed across the top or at the side? History suggests that the crimp should
be formed at the side, because the pasty has always been eaten by hand, and the
side crimp is the most convenient way of holding onto your lunch while you take
a big bite. There are, fortunately, some facts that can be agreed upon by all
pasty-makers. The meat should be chopped, the vegetables should be sliced, and
the ingredients must be raw when they are wrapped in the pastry. It is this fact
that makes the Cornish Pasty unique amongst similar foods from around the world.
(and information for this page has come from these great sites):
Recipes: Not just the perfect Cornish Pasty, but Star Gazy Pie, Port Navas
Oyster Soup, Marinated Pilchards, Saffron Cake, Cornish Mead
need we say
The myths and legends
For a lovely site supplying traditional and
unique Cornish food and drink online
of Cornwall on this page by Charles Winpenny at Cornwall