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Innovation
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At the end of the line and at the whim of Atlantic, life here can be challenging. But it’s also one of the reasons Cornwall fosters entrepreneurial spirit so well, turning barriers into springboards, cultivating new ideas and getting creative with what’s on the doorstep. Our producers do things differently, because our climate, landscape and community encourage it. From the team at Tregothnan who saw an opportunity in the county’s flowering camellias to establish England’s first tea plantation, to Davidstow Creamery’s bright sparks who have turned whey waste into a fully traceable baby formula and a new income stream in the process.
For some businesses, thinking circular is baked in from the get go. Cornwall’s only bean-to-bar craft chocolatiers, the folk at Chocolarder use waste citrus peels from local bars to flavour their dark chocolate orange bar and spent molasses from local distillers Loveday in their boozy Christmas truffles.
Respected and awarded butcher Philip Warren has developed his reputation because he saw potential where others challenge. Moorland-grazed breeds would rarely fetch the best prices at regular markets, but where others saw a closed door, Philip saw potential. His native breeds grazing native herbage now produce beef of the finest eating quality and grace tables in some of the finest restaurants in London and Cornwall.
And after generations making Cornish fudge in small batches to classic recipes, family confectioners Buttermilk saw a gap in their offer. Through research, development and product innovation they’ve now added a range of dairy free and plant-based chocolate snacks to their product line ensuring vegans and people on a dairy-free diet get to savour the classic taste of Buttermilk goodies.
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