St Michael's Mount near Marazion in Cornwall

St Michael's Mount is a small tidal island in Mount's Bay, Cornwall, England, United Kingdom. The island is a civil parish and is linked to the town of Marazion by a man-made causeway of granite setts, passable between mid-tide and low water

The Philps Famous pasties from Cornwall

This is lovely place, freshly baked pasties and you can buy Cornish cream tea, exellent desserts.

It's really amazing family bakery with fantastic reputaion . 

Sammy Philp the Grocer

Our Grandfather, Sammy Philp was the instigator of the Philps Bakery family business. He was quite the character, straight as a die and never minced his words.

 

From 15 years of age he had his own hand cart from which he sold fruit and vegetables locally but his passion for groceries led him to supply Plymouth market in later years. Often you could see him in all weathers collecting the vegetables he needed. He would buy a whole field of broccoli and cauliflower and cut it himself by hand. He even did all the deliveries, 400 in total, from his Rascal van.

 

Everett Philp the Baker

Sammy’s cousin, Everett Philp was the baker of the family who began to make our delicious pasties. He was a funny man with a great laugh who was well loved in our home town of Hayle.

 

He was stick thin but fit as a butcher’s dog, weighing seven stone wet through. He possessed amazing skills and with his muscular arms, fashioned from years of needing and rolling, you’d hear the rhythmic banging of our bakery machine as he cut pasty shapes like a demon. In just three rolls he could turn a golf ball sized piece of dough into a perfect circle to form the pasty. He’d easily make close to 3,000 in a day - all rolled by hand.

 

The 1950s

Everett begins to make our delicious Cornish pasties at the family grocery store, Clark’s. Sammy takes a box of them to the Cornish Arms in Hayle for them to try, it’s a great success, and they became the first public house in Cornwall to sell pasties in the 1950s. As they’re such a hit Sammy goes on to sell them at the Bucket of Blood in Phillick.

 

News of our tasty pasties soon get round and we start supplying lots of other pubs in the area.

 

The 1960s

Sales grow exponentially between 1958 and 1963. To cope with demand Sammy purchases an old warehouse at Foundry Hill for just £500 and converts it into a bakery. It was originally owned by the Hayle Steamship Company which then stored cream tins. Unfortunately the area was prone to flooding. Luckily the bakery was located upstairs but the potato peeling room often found itself under two foot of water.

 

Sammy sells the grocery store to run the bakery whereupon he enlists his son, Sam to prepare the pasties. As is the family tradition, he works all hours prepping vegetables every day before school. Peeling spuds and crimping pasties still remains the duty of all children in our family!

 

The 1970s

The flooding problem is rectified and Sammy creates a shop within the bakery in the early 1970s. It opens seven days a week but work is seasonal. We’re flat out in the summer supplying Carbis Bay and Porthminster Beaches with hot golden pasties.

On a good day we make more than fifty dozen pasties and they’re gone in a flash. We then get a call for ten dozen more just as we’re cleaning up so we have to start all over again. Eventually demand from the general public becomes so high we have to stop supplying the beaches.

 

The 1980s

Our Grandfather, Sammy officially retires in 1983.

 

The family buy two new pasty shops, one in Praze-en-Beeble, the other in Marazion. Sam is also approached by a luxury supermarket who wants our traditional Cornish pasty recipe, but he turns them down. To this day he has no regrets as the family want to hold onto our amazing legacy. The ingredients we use are too expensive to create them for the mass market anyway.

 

The 1990s

Our Philps Pasties are so popular parking has become an issue so the family buy new office premises in Hayle. The family agree this is the best move ever made due to the speed of our flourishing business and the need of easy access.

 

Our Grandfather, Sammy continues to work six days a week even at the age of 90, but he stops two days before he passes away in 2008.

 

Present Day

Now Philps Bakery is a thriving business run by Sammy’s grandchildren. Our youngsters now help peel the vegetables and prepare pasties before going to school. The staff members we employ are also from local families who have been with us for many years.

 

 

Scallops, Cauliflower & White Truffle Puree, Crispy Smoked Bacon, Black Pudding Soil, Tarragon Infused Oil

Roast Lamb Rump, Confit Shoulder Ravioli, Baby Beet, Herb soil, Carrot puree, Lamb Jus 

Free Range Pork Belly, Chorizo, Kale, red cabbage puree, silverskin onion, white truffle infused dressing

 

Hake Fillet Pearl Barley, chorizo, pea, chilli, pickle egg yolk, herb dressing

Sea trout, sweet pea puree, cress & cucumber broth. Garlic king prawn, caviar

Sun Dried Tomato Bread :

500g Bread flour 

70g Sun Dried tomato

7g Fast-action yeast

1 1/2 tsp Sugar

2 tsp Salt

350ml  warm water

3 tbsp Olive oil

Method

Combine the flour, yeast, salt and sugar in a large bowl. .

Once combined make a well in the center of the flour in preparation for the wet ingredients.

Measure 350ml of  warm water and add 3 tbsp of olive oil.

Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.

Transfer the dough to the work top and start to knead. . Persist in kneading for ten minutes until smooth and elastic.

Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.

Gently oil tray with Vegetable oil. Knock back the dough, then gently mould the dough into a ball. Place it on the oily tray  to prove for a further hour until doubled in size. Whilst proving preheat the oven to 220C/fan. 

Now cook your Bread  in the oven for 25-30 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the bread  to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the bread .

Eton Mess & Mango Sorbet 

Dark Chocolate Tart , Gold , Raspberries, Pistachio ice cream

Scottish Salmon Fillet, Lemon Grass & fish Broth, grilled King Prawns, Pak Choi, chilli , coriander, sweet corn, beansprout

Ingriedinets :

110g unsalted butter, 

150g caster sugar

3 Eggs s, lightly beaten

100g ground almonds (almond powder)

40g self-raising flour

1/2 tea spoon baking powder

1 tablespoon milk

1 teaspoon Madagascar vanilla extract

For Decoration

Flaked almonds

Icing sugar for dusting

Method

 

1. Pre-heat oven to 180C. Grease with butter and flour the sides of a 20cm pan, set aside.

2. Cut butter into small cubes and leave to soften, place butter in to the bowl, beat sugar with butter until fluffy , add almond powder, flour, milk, vanilla extract, baking powder then beat with an electric mixer.

3. Slowly add lightly beaten eggs to the mixture. When light and fluffy, spoon in to baking tray and spread the batter evenly. Sprinkle the flaked almonds over the top.

4. Bake at 180degC for 35-40mins, to check the cake using a skewer, insert it into the centre, if it has come out clean the cake is ready. 

5. Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. Dust with icing sugar before serving.

Beetroot carpaccio, crispy candy beetroot , goat's cheese, toasted walnuts

Cornwall Beef Fillet, Crafty Beef Braised Beef Shin Crispy Roll, Roast Beetroot, Celeriac Puree, Confit Cherry tomato , Saute Wild Mushrooms, Roast Garlic & Thyme Jus

Jimmy Butler Free Range Orange Braised Pork Belly, Beetroot Fondant, Sweet Potato Puree, Pulled Pork & Sage Croquette, Black Pudding Soil , Cinnamon infused Jus