Five Mile Meal Raises Funds For Trenoweth Orchard

Lisa McGill awards the pumpkin medal to winning chef, Nick Kittle

Last night’s Five-Mile Meal at St Mary’s Hall Hotel raised £220 for Transition Scilly.

The group is trying to encourage islanders to reduce reliance on fossil fuels including importing goods from the mainland, and the premise of the menu was that 95% of ingredients had to be produced within the islands.

The meal was made into a contest with two chefs competing to create a menu from local food.

Joan Shiles said the only meat available under the rules was rabbit and that shows why Scilly needs an abattoir.

Based on menu choices, resident chef Phil Fallows had 52 diners choose his menu and visitor Nick Kittle had 59.

Lisa McGill from Transition Scilly says the money will pay for 15 fruit trees, including the local variety of Scilly pearl apples, to be planted and will also pay for maintenance of the orchard at Trenoweth.

Winning chef Nick was awarded a sustainable, homemade trophy to mark his win. The embroidered trophy, in the shape of a pumpkin, was made by Tracey Lehmann-Brown from an old blanket bought at the charity shop.

Coasters and pen boxes made by the School Green Team from old milk bottles were also given out as prizes.