Welcome drink on arrival with canapés:

• Mango lassi (non alcoholic version available)
• Nori sushi rolls with cauliflower rice, avocado and tomato salsa

Sit down to your table already laid with “Bread and dips”:

• A raw dehydrated seed bread
• Buckwheat, sun-dried tomato and thyme bread
• Baba-ganoush
• Smoked Hummus
• Olive tapenade

Appetiser:

• Fresh creamy tomato, red pepper and cashew nut soup

Start:

• Beetroot ravioli with cashew cream cheese filling, walnuts, balsamic and pine nuts

Middle:

• Rice paper rainbow rolls

Main:

• A celebration of winter veg with Cornish sea greens

Pre-dessert:

• Coconut parfait with pineapple, mint, lime and black sesame salad

Trio of desserts:

• Raw chocolate mousse
• Passion fruit cheesecake
• Salted caramel slice

Jay Halford

My name’s Jay Halford and I’m on a mission; a mission to re-educate people into realising how easy it is to make the transition into feeding their body what is so desperately craves.

My background as a chef and in catering has meant that for me, taste always comes first. I believe that you should recognise every ingredient that is used in a recipe; how they are best combined to create the ultimate taste.

Where did my journey begin? Well, my love of food began at the age of 13; I worked in a busy Italian restaurant, washing pots for what can only be described as a nutcase of a chef with a huge passion for food. It was here that I decided that upon leaving school I would complete an apprenticeship – I did and then got straight into it. I started work at Lords of the Manor, A Michelin Star restaurant close to my home in Cheltenham. There, I met a great friend, Mark; his work ethic was impressive, he showed me his dedication to food and the hard work it entailed.

I won’t lie, after two years of learning everything involved, the long hours and stress became too much. I was beginning to lose my love of being a chef – not of food though, nothing could dispel that. This was a life-changing time as it prompted me to travel the world. You can imagine the variety of foods, juicing and techniques I was exposed to – this just fuelled my love of food even further.

I realised I could still do what I loved doing but in the way that I wanted to do it. It is now a massively growing trend, with many more people now consciously thinking about their health and what they are putting into their bodies.
Returning to Cheltenham, I knew it was time to incorporate my new way of thinking into my life. A personal trainer friend of mine introduced me to raw food and clean living; I was hooked. Adopting juicing and raw foods into my life, it had a profound effect and I wanted to share this with the world. This is when ‘The Core in Cheltenham’ was created.

I continue to run the Core in Cheltenham for 4 years whilst building my personnel brand and getting myself everywhere and anywhere that would have me doing pop up restaurants and workshops. I now for the past 3 years and been very focused on retreats and consultancy catering for groups of health and wellness warriors and helping other businesses to transition to healthier food options.

I have been lucky enough to travel all over the world doing this and now I am super excited to be bring my food to Cornwall and teaming up with the awesome Graham from Pura pressed. I have felt drawn too Cornwall for a few years now so this is beautiful timing and we cannot wait to pop up at Archie browns for the first of many Pop up restaurants!

Graeme Holland

I’m Graeme Holland, managing director of Pura Pressed. With over 20 years experience in the hospitality industry and after studying nutrition, I set out to create a Plant Based food and drinks company focusing on changing the way we look at food. With the average persons daily diet lacking in fruit, veg, nuts, seeds, grains and pulses, this is exactly what we use to develop our range of cold pressed juices, snacks & desserts and soups.

All our products are gluten, dairy, refined sugar, soy and palm oil free so suitable for vegans, celiacs, diabetics, people suffering with allergies or looking to reduce sugar intake. Completely unpasteurised, no preservatives or additives and 100% plant based.

Since I began working in the kitchen at 15 I have spent 2 years at college, then spent my career working in hotels, restaurants, bars, sports clubs and coffee shops. Having spent my early years living in France I became passionate about food, it was my studies regarding plant based diets which made me realise, that we needed a brand of food and drink which can be trusted and knows as healthy, nutritious and plant based.

Since I was a teenager, nutrition has fascinated me, the ailments and issues which can be cured or reversed simply with good nutrition is amazing, proving we are what we eat!

Archie Browns, Truro

Archie Browns is a thriving Health food store and vegetarian cafe, providing somewhere for folks to buy their organic whole grains and eat lovely food! So the perfect place for us to hold our very first (of many) pop up in Cornwall.

Archie browns will also have a drinks menu on the evening to accompany your meal and if you are feeling inspired by the food there health food store will also be open to you on the evening.