SEVEN CELTIC CHEFS ~ ADAM VASEY
Scallops with crispy pork belly, grilled plaice and roasted partridge are some of the dishes chef Adam Vasey serves at his restaurant, No. 4 Peterville, located in St Agnes, Cornwall, UK.
After eight years in London, Vasey and Nola Kinna moved home to their native village to open the eatery. “The Aggie Surf Shop had come up for lease so we decided to move home and set up here,” Vasey explains. “It’s a bonus really – Cornish ingredients are the best, even though we’re biased. Our fish comes straight off the boats, our game from local shoots, pork from a herd a few miles away…”
Opening the restaurant in St Agnes has Vasey returning to familiar territory in more ways than one. “My parents owned a restaurant on the beach and we lived in the flat above it, so I was surrounded by cooking and kitchens from a very early age.”
Guests at No. 4 Peterville experience what Vasey and Kinna hope for when they go out to eat. “We serve great food, great booze, and provide great music in a relaxed environment. That is what we would want from a restaurant, and therefore that is what we try to give everyone who walks through our door!”
Chef Adam Vasey’s Scallops & Crispy Pork Belly
Ingredients
Scallops
- 1 dozen scallops (roe on)
- 100 ml Calvados
- 100 g unsalted butter
- pinch of sea salt
Belly
- 1 kg pork belly (will be extra leftover)
- 3 white onions
- 2 carrots
- 3 sticks of celery
- 1 bottle of cider
Instructions
Get a side of pork belly from your butcher (we use Primrose Herd) – ask for the ribs out. In a roasting tray place onions, celery, carrots and cider (we use Cornish Orchards). Place the pork belly on top of the vegetables and slow cook for 4 hours. After 4 hours, lift the pork out and press it overnight with something flat and heavy. Once it’s pressed, cut it up into squares – about the same size as the scallops. Before serving, cook off in the oven till the fat is crispy on the top. Then flash the scallops in a very hot pan with butter till they’re golden on the outside. Add a good pinch of chopped parsley to the butter and serve. Serves 4.
