Here at Boconnoc we choose our partners and suppliers very carefully. We strive to work with businesses who align with our principles and ethos of ‘treading lightly on the earth’ whilst still providing the highest quality service and experience.
Based in Falmouth, Cornwall, FEGO Food Co are a thriving wedding catering business with storytelling at their hearts.
FEGO are passionate about food provenance, sourcing local and creating delicious food with meaning.
“Of course, food must be delicious but there is far more to it than taste. We believe people should be impressed before a single morsel enters their mouth. It should be vibrant and interesting: people should feel excited for what is to come and still be able to vividly conjure the image long after the meal is complete. But it is not just what is on the plate that is important, it’s how it got there. We work closely with our suppliers; small local companies themselves in turn doing their best to support local Westcountry producers.”
“Our dishes are much more than just the sum of their parts. We don’t just offer a choice of meats and vegetables, but a choice of style. Together we can create menus which have a meaning; that can tell tales of enchanted woodlands, alpine mountains or rolling seas.”
We are constantly looking at how to improve and how our business impacts the environment. Reducing single use products and carbon emissions have been on our agenda for several years now and our focus has now turned to soil health and the biodiversity of vegetation and wildlife, seeking out producers using regenerative and organic methods that help sequester carbon in the soil and move away from mass monocrops.
But it’s difficult, getting large quantities of the right stuff at the right time from lots of small producers is not an easy feat…But we always try our best. When sourcing our ingredients, we try to make sure they fulfil as many of the following criteria as possible:
Regeneratively farmed – Organic – Local – Seasonal – Not flown – Fairtrade – Free range –
Working with local producers, seasonality and reducing food miles is so important to us.
Local and seasonal produce have always been at the heart of our food sourcing plan, but we’re on a bit of a learning journey about best farming practices and soil health. Sourcing fresh produce from small scale farms, in large quantities, at the right time is not altogether easy. We’ve found some really inspiring companies such as Wildfarmed who produce flour in massive quantities but through really sustainable and regenerative methods.
All of Wildfarmed’s products are grown without the use of pesticides, in a system that prioritises soil health, increases soil biodiversity, drawing carbon from the atmosphere and producing nutrient dense food. The ‘wildfarming’ method involves sowing seeds directly into grass, growing different plants side-by-side, bringing grazing animals onto the fields and never tilling the soil or spoiling it with chemicals and heavy machinery.
Hodmedods are pulse & grain pioneers, working with wonderful British farmers to source and produce a range of pulses and grains grown on British farms.
Fish and shellfish are landed directly from small inshore boats owned by local Porthleven fishermen. Fego menus strongly encourage use of line caught, high stock fish to minimise impact on ocean eco systems.
Trevardor Farm Dairy
At Treveador Farm Dairy all the milk for the cheese comes from their herd of mixed breed cows on the Helford River in Cornwall. The cows graze for 10 months of the year.
We also love the fact that we’re able to use herbs, fruit and vegetables straight from Boconnoc’s own kitchen garden.
At a recent wedding planning event here at Boconnoc, FEGO showcased a selection of their stunning food, including a recipe using venison from the Boconnoc estate and produce from the kitchen garden. Their delicious and beautifully presented canapés were revered by our guests as some of the best they had tasted.
Wildfarmed crumpets, Cornish crab Wildfarmed scones, Helford Blue, red onion confit Beef carpaccio with pickled mushrooms Beetroot cured Cornish hake, hollandaise
Sesame crackers Line caught Cornish mackerel lightly cured and torched, with parsnip & wasabi remoulade V: Crispy poached egg, parsnip & wasabi remoulade
Roast Boconnoc venison with seaweed crust, pomme ana, carrot puree, wild garlic, charred leeks, Polgoon Rondo sauce V: Cauliflower croquette, roasted cauliflower leaves, pomme ana, carrot puree, wild garlic, charred leeks, Polgoon Rondo sauce
Cereal milk panna cotta, roasted rhubarb, Homedod’s quinoa puff bar with Kernow Chocolate
Fego offer couples tasting sessions before making a booking.
You can contact FEGO to discuss your wedding catering – fegofood.com
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Reviews of Fego;
“Where to start with Fego…Firstly with the planning, they were so helpful and accommodating to bring all out ideas to life (home made crumpet evening food and espresso martini bar!) We felt so confident in their ability and relaxed on the day to let them do their thing. The food itself was incredible and the canapés are still talked about. Hannah and Al and their well dressed team are pros, and one of the most unique catering companies around.”
Why choose Boconnoc venison for your wedding feast?
Fallow deer have roamed the Boconnoc deer park since the 17th Century and are an important part of the history of the estate. Today the 140 strong herd are managed by our Deer Ranger and Environmental Consultant Ian Berry.
Using our own venison for events and weddings means zero food miles and supports ethical deer management.
Contrary to its reputation for being a food only accessible to the wealthy, UK venison is readily available at an affordable rate.
Our Deer Ranger Ian Berry explains why eating UK produced venison that has been humanely managed is so important.
“Left unmanaged, deer in the UK can cause both economic and environmental damage to our precious woodlands. By humanely controlling the numbers of deer and promoting venison as a healthy and versatile alternative we hope to have a positive impact on our environment. Venison is a very nutritious meat, high in nutrients and low in cholesterol, it can be used much in the same way that beef is. There are so many delicious recipes that can be made from venison, such as stroganoff, wellington and even burgers and kebabs. I thoroughly recommend that you give it a try”
Main Photo: Debs Alexander