The perfect summer dinner party with Chef Chris

It’s summer time and lots of us are having friends over for the long summer evenings; our chef Chris has recommended the PERFECT three-course meal for a summer dinner party! All the recipes he has given us to share with you are made with local Cornish produce and love.


Bruschetta With Tomato & Parma Ham

This is the perfect summer starter for a dinner party or even just for a light lunch. It’s light but yet filling!



1. Cut 6-8 ripe cherry tomatoes into quarters and put into a bowl (at Café CHAOS we use tomatoes from the CHAOS farm and they are delicious).

2. Add a few shredded basil leaves. 1 ½ tbsp red wine vinegar, 4 tbsp olive oil and salt and pepper. Give the mixture a stir and set aside.

3. Toast 4 thick slices of ciabatta, then rub one side with a halved fat garlic clove.

4. Place on serving plates and spoon over the tomato mixture. Drape each bruschetta with 2 slices of             Parma ham or prosciutto and serve.

5. Enjoy and share the CHAOS recipe with your family and friends.


Spanish Omelette With Green Bean Salad Tossed In Pesto

Made with only five ingredients a Spanish omelette is a quick, easy and tasty recipe. Here at the Café CHAOS we use locally sourced eggs from St Ewe, our lovely volunteer Chris brings the eggs in for us because his mum works for St Ewe. We strive to keep all our ingredients as local as possible and support people through the suppliers that we choose.



1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for            30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions n                  through a colander into a large bowl (set the strained oil aside).

3. Beat the eggs separately, and then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

5. Enjoy and share the CHAOS recipe with your family and  friends.


Lemon & Ginger Cheesecake

Everyone loves a cheesecake and even better a cheesecake with a twist. Lemon and Ginger adds a kick and our chef has shared with us his very own signature recipe. The cream cheese for our cheese cake is also locally sourced!


1. Crush the biscuits and add the melted butter.

2. Grease a push bottom round cake tin with butter.

3. Push the biscuit mix into the tin and leave in the fridge until the rest of mixture ready.

4. Into a mixing bowl put the cream cheese and crème fresh and whisk until beaten together smoothly.

5. Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.

6. Spoon over the base and place into the fridge.

7. Enjoy and share the CHAOS recipe with your family and friends.

Thanks for reading and we hope you enjoy the recipes!