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  • Book To Film Proper Cornish Childhood

    Book To Film Proper Cornish Childhood



    My Book Proper Cornish Childhood is being made into a book to screen, and at the moment were going through the initial stages, with the first one being turning my book into a screenplay.


    I am so excited because I am a Cornish born author and love my birth place, there can be no other place on this Earth better to live or to have grown up in than Cornwall for me, and I am so proud that my book is going to be a film.


    The synopsis of my film is below, I thank you for reading this, I hope to put Cornwall even more on the map than it already is.



    You can also see this book on Amazon now by clicking the text below.......................






    Proper Cornish Childhood The picturesque fishing village of Mousehole and its surroundings during the 1960s and 1970s are brought to life in this personal memoir of a Cornish childhood. Born in Newlyn, Michael spent his early years living at Trereife Lodge and later became a chef at the renowned Lobster Pot hotel.


    The book is full of details of everyday life as seen through the eyes of a child. These include learning to cook with his mother in the family kitchen, family Christmas celebrations and the annual turning on of Mousehole lights.


    For those of us old enough to remember, the change from the old money to decimal currency was a big event, and this is covered in the book, one of many reminders of the '70s. The Torrey Canyon disaster and its devastating effect on Cornwall's coastline and wildlife are given considerable coverage.


    As anyone who remembers that era can testify, the beaches and harbours on both the north and south coasts were covered in thick lumps of oil for many years. The author, as a boy of 10, watched the tanker on the Seven Stones reef being bombed to set fire to the remaining oil.


    There are many interesting insights and observations relating to West Penwith, and there is nostalgia for those of us who remember how things were and how things have changed.


    I hope you have time to take a look at the book


    Many thanks Michael J Darracott


    michael j darracotts proper cornish childhood
  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

    Today was a day for baking, was having breakfast and decided it would be good to make some Scones, a real favourite of mine. Thinking back to the days when I worked in a bakery, I would have to make around 30 trays of them, today though, it would be a single tray .

    Below is the recipe, for you to copy, I hope you enjoy them as much as we did.

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

    First preheat your oven to 200C/392f, next into a bowl add your flour, baking powder, salt and caster sugar. Now, rub in the butter until the mixture resembles fine breadcrumbs, and then mix in in sultanas.

     

    Slowly add enough of the 150ml milk until you have made a firm enough dough to handle. Now put a little flour on your worktop, and either roll out the dough or use your hands to make it about 1 - 1.5cm thick. Next using a pastry cutter of your choice, (I’m using a 12cm one) cut out your scones.

     

    Now lightly grease and flour a baking tray, and place your scones on it, place in oven for around 10- 15 minutes.

     

    You can either cut them in half with melted butter on, or allow to cool, and eat with strawberry jam and Clotted cream

    Click on image below to buy my recipe book Cook Like Mum

    Cornish scones with strawberry jan and clotted cream recipe chef mike darracott




    Enjoy these scones made by Chef Mike Darracott

  • My story

    My story


    I started this site 4 years ago after living the last 40 years

    with Brain damage, its been very hard

     

    PLEASE DONATE TO HELP ME

    KEEP THIS SITE UP USE THE DONATE BUTTON ON RIGHT SIDEBAR OR SIMPLY CLICK BELOW

    PLEASE HELP ME AND DONATE DISABLED FOR 40 Years with among other things Brain damage hearing loss spine damage.

     

    List of my disabilities I live with daily

    Spine damage in lower middle and neck

    Brain damage part of my cerebellem is dropping out of my skull towards my brain stem mm by mm a year

    Both my ears have ringing sounds daily for last 15 years
    causing my dizziness sickness off balance problems, coupled with painful earaches every time the weather pressure changes.

    Mind blowing headaches from pressure build ups daily with hardley No sleep this because my brains CSF fluid that travels around my body does not go around my brain like it should, so I get real bad and I mean real bad headaches 

    Cervical spondalosis of my neck

    Lack of feeling in my lower legs and tummy since accident 40 years ago

    Irregular Heart beats with varying blood pressure

    Blood sugar problems

    Very poor sight

    I have tried every single day of my life to beat the problems I have, I have worked on my computer almost every day trying to make a success of this site to give my wife and I an income, but no one ever took me up over the last 4 hard years on having an advert, so its just been killing me.

    Because of my accident we lost our mortgaged home


    I trained to be a chef in Cornwall at Redruth college, after college I continued to learn butchery, and bakery.

    I then went on to work in the World famous Lobster Pot Hotel in Mousehole, where I was lucky enough to prepare food for many a celebrity when working in the kitchen there.

    After gaining more experience in a few other restaurants I went on to become an executive Chef in several large establishments of which I catered for around 200 people.

    Sadly late one summers night in the seventies, I suffered an accident, and it put an end to my career, because I was not the same when I came out of hospital. I struggled to carry on cooking for another 8 years, but I could no longer carry on.

     
    I had sustained some brain damage, which later led to my writing career, and this very page, and you will find all my current books on Amazon here, just click on my picture below.........

    chef mike darracott book proper cornish childhood to be made into a movie

    But this never defeated me for a
    moment and I will carry on helping
    others where ever I can.

    I did not let my health problems stop me from living life to the full, and through my story found in the blog on this site, I hope to inspire people to not give in. 

    Also
    Who are the disabled people who have the most significant impact on the way we live today?

    Well over a year after Disability News Service began the process of finding the UK’s most influential disabled people, we are finally ready to publish those 100 names.
    And I am so

    Proud to be chosen and in the top 100 influential disabled people for media in the UK

    http://www.disabilitynewsservice.com/the-list/

    ====================================

    These days I write a recipe column for the Magazine Sorted, and a recipe column for the magazine The Good News newspaper. I am proud to now say that my recipes are read by over 1.3 million people a Year, so if any of you wish to advertise your business on my blog, please contact me using the email address below or click on the link above

     
    I hope that through my books, and magazine columns and this website, to help people worse off than me, and inspire them to continue to flourish and enjoy every moment of their life, and to not give up, just keep on thinking positive thoughts, and you will get through anything. Finally were all human, I'm also disabled, so please inform me of any typo's I may have made in any of the recipes.
     

    I recently taught trainee cooks at a training kitchen at Hadleigh Farm training centre Essex. It was an amazing day, I was so glad to be able to have helped students who face many types of barriers to learning.

    I would recommend to anyone to visit the centre, they have a rare breeds farm there that you get to look around and many other interesting things to do, oh yes, and I have heard the food in the tea rooms is excellent, so please support the cause and go along to the farm.

    My Book To Film Proper Cornish Childhood


    My Book Proper Cornish Childhood is being made into a book to screen, and at the moment were going through the initial stages, with the first one being turning my book into a screenplay.


    I am so excited because I am a Cornish born author and love my birth place, there can be no other place on this Earth better to live or to have grown up in than Cornwall for me, and I am so proud that my book is going to be a film.


    The synopsis of my film is below, I thank you for reading this, I hope to put Cornwall even more on the map than it already is.
    You can also see this book on Amazon now by clicking the text below.......................


    Proper Cornish Childhood The picturesque fishing village of Mousehole and its surroundings during the 1960s and 1970s are brought to life in this personal memoir of a Cornish childhood. Born in Newlyn, Michael spent his early years living at Trereife Lodge and later became a chef at the renowned Lobster Pot hotel.


    The book is full of details of everyday life as seen through the eyes of a child. These include learning to cook with his mother in the family kitchen, family Christmas celebrations and the annual turning on of Mousehole lights.


    For those of us old enough to remember, the change from the old money to decimal currency was a big event, and this is covered in the book, one of many reminders of the '70s. The Torrey Canyon disaster and its devastating effect on Cornwall's coastline and wildlife are given considerable coverage.


    As anyone who remembers that era can testify, the beaches and harbours on both the north and south coasts were covered in thick lumps of oil for many years. The author, as a boy of 10, watched the tanker on the Seven Stones reef being bombed to set fire to the remaining oil.


    There are many interesting insights and observations relating to West Penwith, and there is nostalgia for those of us who remember how things were and how things have changed.


    I hope you have time to take a look at the book


    Many thanks Michael J Darracott


    My Book Proper Cornish Childhood will be made into a film  
  • Cornish Heavy cake recipe Chef Mike Darracotts Recipe

    Cornish Heavy cake recipe Chef Mike Darracotts Recipe


    In Cornwall known as Hevva cake  
     

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

     

    Preheat oven to 200c/392f

     

     

    First rub the margarine into the caster sugar, next whisk your egg up in a glass, and then add to sugar and margarine, mix together well, next add your salt and flour and fruit mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep, spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     

     

    Enjoy Chef Mike Darracott


    cornish heavy cake recipe chef mike darracott

  • Fresh Strawberry Dumplings recipe

    Fresh Strawberry Dumplings recipe



    Ingredients

    9 washed cleaned strawberries small to medium size
    100 g sifted self - rising flour
    50 g suet
    4 drop vanilla essence
    3 tsp caster sugar
    2 tsp of icing sugar
    8 tbs of water
    4 tbs vegetable oil
    1 can of hot custard

    Method

    In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.

    Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.

    Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.

    Serves 4 people

     

    Enjoy chef Mike Darracott

    Please consider supporting the upkeep of my site
    its all done by me despite my disability.





  • Proper Cornish Childhood by chef mike darracott

    Hi guys Proper Cornish Childhood is getting good ranking results, and the price for kindle users is as low as I can go, please consider it for a loved one for christmas.

    http://www.amazon.co.uk/Proper-Cornish-Childhood-michael-Darracott-ebook/dp/B003KN3Z9W/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=

    Description

    This is a true story about me, when at the age of just ten years old I watched from high on a Cornish cliff top in 1967, the World’s first ever oil tanker disaster which was the Torrey Canyon oil tanker.

    I watched her being bombed by the RAF also rockets were used, while the tanker was snagged on rocks, on the seven stones reef just off Lands’ end In Cornwall England.

    I report in writing the full devastation that followed on Cornish beaches and beyond, I write about the army, and many other organisations that were called in to mop up the massive amount of oil on the beaches, and the carnage my young eyes witnessed in seeing all the marine life and that died because of it.

    I also recall my love of Trereife where I lived and Christmas trips to Mousehole to see the Christmas lights, and Myths and legends, and learning to cook pasties with my mother. Buy my book and live my Proper Cornish Childhood with me, it’s full of nostalgia and all things Cornish.

      Amazon Bestsellers Rank: #79,116 Paid in Kindle Store (See Top 100 Paid in Kindle Store)  #44 in Kindle Store > Books > Nonfiction > Science & Maths > Environment

    http://www.amazon.co.uk/Proper-Cornish-Childhood-michael-Darracott-ebook/dp/B003KN3Z9W/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=


    proper cornish childhood book by chef mike darracott













    This book is all about Cornwall, all the towns and places to visit, to include all of these towns
    Altarnun
    Angarrack
    Antony
    Ashton
    Blisland
    Bodmin
    Bolventor
    Boscastle
    Bossiney
    Botallack
    Botus Flemming
    Breage
    Bude
    Bugle
    Cadgwith
    Calenick
    Callington
    Calstock
    Camborne
    Camelford
    Carbis Bay
    Cardinham
    Carlyon Bay
    Carnkie
    Carrick Roads
    Cawsand
    Chacewater
    Charlestown
    Colan
    Come to Good
    Constantine
    Coverack
    Crackington Haven
    Crantock
    Crowan
    Cubert
    Cury
    Delabole
    Devoran
    Dobwalls
    Downderry
    Duloe
    Durgan
    Egloshayle
    Egloskerry
    Falmouth
    Feock
    Flushing
    Fowey
    Fraddon
    Germoe
    Gerrans
    Gillan
    Golant
    Goldsithney
    Goonharvern
    Goonhilly Downs
    Gorran
    Gorran Haven
    Grampound
    Gulval
    Gunnislake
    Gunwalloe
    Gweek
    Gwennap
    Gwinear
    Gwithian
    Hayle
    Helford
    Helston
    Henwood
    Herodsfoot
    Hessenford
    Indian Queens
    Isles of Scilly
    Jacobstow
    Kea
    Kilkhampton
    Ladock
    Lamorna
    Landewednack
    Lands End
    Lanlivery
    Lanner
    Lanreath
    Launcells
    Launceston
    Leedstown
    Lelant
    Lerryn
    Linkinhorne
    Liskeard
    Lizardtown
    London Apprentice
    Looe
    Lostwithiel
    Ludgvan
    Luxulyan
    Mabe Burnthouse
    Madron
    Malpas
    Manaccan
    Marazion
    Marhamchurch
    Mawgan in Meneage
    Mawgan Porth
    Mawnan Smith
    Menheniot
    Mevagissey
    Michaelstow
    Minions
    Moorswater
    Morvah
    Morwenstow
    Mount Edgecumbe
    Mousehole
    Mullion
    Mylor
    Nancekuke
    Nanpean
    Newlyn
    Newlyn East
    Newquay
    North Hill
    Otterham
    Padstow
    Par
    Paul
    Pelynt
    Pendeen
    Penryn
    Pentewan
    Penzance
    Percuil
    Perranporth
    Perranuthnoe
    Perranwell
    Perranzabuloe
    Phillack
    Philleigh
    Point
    Polgooth
    Polkerris
    Polperro
    Polruan
    Polzeath
    Ponsanooth
    Porkellis
    Port Gaverne
    Port Isaac
    Port Quin
    Porth
    Porthallow
    Porthcurno
    Porthgwarra
    Porthleven
    Portholland
    Porthoustock
    Porthpean
    Porthtowan
    Portloe
    Portreath
    Portscatho
    Portwrinkle
    Poundstock
    Praa Sands
    Praze an Beeble
    Probus
    Prussia Cove
    Quethiock
    Rame
    Redruth
    Retew
    Roche
    Rock
    Roseland
    Ruan Lanihorne
    Ruan Minor
    Saltash
    Sancreed
    Sandplace
    Scorrier
    Seaton
    Sennen
    South Petherwin
    St Agnes
    St Anthony in Meneage
    St Anthony in Roseland
    St Austell
    St Blazey
    St Breock
    St Breward
    St Buryan
    St Cleer
    St Clement
    St Clether
    St Columb Major
    St Columb Minor
    St Day
    St Dennis
    St Dominick
    St Endellion
    St Erth
    St Eval
    St Ewe
    St Gennys
    St Germans
    St Hilary
    St Ive
    St Ives
    St Juliot
    St Just
    St Just in Roseland
    St Keverne
    St Kew
    St Keyne
    St Levan
    St Mabyn
    St Mawes
    St Mawgan
    St Merryn
    St Michael Caerhayes
    St Michael Penkevil
    St Minver
    St Neot
    St Stephen-in-Brannel
    St Teath
    St Tudy
    St Wenn
    St Winnow
    Stithians
    Stoke Climsland
    Summercourt
    Talland
    Temple
    The Lizard
    Tintagel
    Torpoint
    Towednack
    Tregony
    Tresillian
    Trevone
    Truro
    Tywardreath
    Veryan
    Wadebridge
    Warleggan
    Wendron
    Zennor


  • Proper Cornish Childhood By Cornish author Michael J Darracott

    Proper Cornish Childhood


    The story of Chef Mike Darracotts early days


    Buy it now on Amazon


    A true story of me as a 10 year old Cornish boy who in 1967 watched the Torrey Canyon oil tanker being bombed. The tanker was snagged on rocks, on the seven stones reef.



    My accounts of the devastation that followed on Cornish beaches, is harrowing.


    Also, my love of Trereife where I lived and Christmas trips to Mousehole to see the Christmas lights, and Myths and legends, and learning to cook pasties with my mother.



    Furthermore, what I experienced growing up between 1966 - 1967, a Proper Cornish Childhood is a fascinating voyage of discovery of life in 1960s Cornwall.


    proper cornish childhood chef mike darracotts childhood days

  • Cooking is in my heart blood & soul chef mike darracott

    Cooking is in my blood & soul
    chef mike darracott



    I first got interested in cooking like I wrote in an earlier posting when helping my mother baking when around 7 years old. I loved to help my mum when she baked our Cornish Pasties, and her saffron buns were the best. Back in my day at school, even the boys had to go and cook alongside the girls, in what was called Domestic science that was in the early sixties. By the time I left school, I was already in my mind wishing to become a chef, I took a job in a top Hotel, as a trainee chef, that place was the World renowned Lobster Pot Hotel in the little fishing port of Mousehole, near Penzance in Cornwall England.


    It was such a wonderful time in my life, the very early seventies, my first job ever was to peel a whole sack of potatoes ( a 56 pound bagful ) with a little potato peeler, once I had done this chore, the head chef, gave me another sack of carrots and onions, and I peeled and washed those as well. At the end of my day, I had done around 400 pounds in weight of hand peeled vegetables, my hands were so sore I can tell you, the chef said well done, see you tomorrow, I asked what I was doing tomorrow, and he said the same as you did today.


    I went home so despondent about my lot, but bright and early the next day I was rearing to go, when I arrived the chef gave me a big smile, and then showed me an electric peeler he had hidden from me, I laughed, and he said what you did yesterday, was the best way to introduce a new trainee to vegetable preparation. Every day I was always interested in what the other chefs in the kitchen were doing, and asked if they would show me how to make stuff, when they had a spare moment, and they did. I learnt very quickly, and the head chef picked up on the fact.



    I was making fresh sauce’s, preparing and making Lobster Thermidor , the French classic, and the main dish that this Hotel was known for in many ways. Also preparing fish, and making soups, all at the tender age of just 17.  This hotel was a hive for celebs, so I was actually cooking food for people like Dame Judy Dench, Richard Briers, David bowie to name but a few. My eyes popped out of my head to see these celebs sitting and laughing just a few yards away in the restaurant.



    One day the head chef came up to me, and said he wanted me to take over the breakfast chefs duties, as the chef in charge of the lobster pot hotels breakfast shift, and that after the breakfast service was over, I would be in charge of making all the bread products for the hotel each day.


     
    I was taught by the head chef, all of the menu for breakfast, and taught how to make bread, the head chef was very happy with my interest in everything I was taught. One day he came up to me and said that he could see my passion and commitment to cooking, and that he and the boss, thought it would be a good idea, that I would attend a full time catering course at the local college, and that they would do this on block release for me. The owner and the head chef said that I could leave the breakfast duties, and come in after college and work on the evening service.


    Wow, I was now going to college 5 days a week 9am to 5pm, and then riding my moped the 12 miles straight from college to Mousehole, to put in a shift cooking from around 6pm to 11pm each night. By the time I got home each day it was gone midnight, I took a bath and then the so needed sleep for around 6 hours, then up and college.


     
    Eventually I qualified on my course, and went back to the lobsterpot working full time on days, and then when finishing work, would take an hour off, and then still in Mousehole, went to my other position, which was in charge of a fish and chip shop, with two staff under me to look after. All of this happened in a round just 2 years of my life.



    I love cooking; it’s my one never ending passion, a passion above cooking, is reserved for my wife of 35 years, and my three wonderful children. I will write more about my life in the catering industry later. When I have time I will put up a Lobster Thermidor recipe.



     
    Thanks for taking the time to read this



     
    Chef Mike Darracott
  • Me and the Seventies learning to cook Chef Mike Darracott

    Me and the Seventies learning to
    cook Chef Mike Darracott

     

    When I left school more years ago then I would care to recall, I first worked in a well-known supermarket. I worked on the provisions counter, cutting, and preparing all the cold meats, I loved the job. After a while, the manager ask me if I would like to be in charge of roasting the fresh chickens, of which was done on spits in a large oven. I took the position, and was soon roasting around 30 to 40 chickens a day, in full view of the public.

    After about 3 months of this, the initial interest started to waiver, because of the fact, at the end of each day, I had gallons of chicken fat to clean out of the oven. Quite a job, and a lot of mess, I smelt of chicken, and was glad each day to get back home and take a shower.

    One day, while reading the local newspaper, I noticed a job, it was for a dishwasher, and kitchen pot cleaner, I applied, and was soon in this very busy Hotel working shifts. The money was way better because of more hours. One day the head chef came up to me, and said that his pots were very clean, and thanked me for taking the time to make them that way.


    He asked me if I had plans with my life beyond dishwashing, I said that I had just come from working with meat and poultry, and was kind of interested in catering, providing it was not a career in chicken spit cooking. :)

    He said that he would be happy to teach me if I was willing to learn, so within a few weeks, I was now a commis chef or a basic chef, my duties were food preparation work, with fruit & vegetables, and I was taught how to make bread and other bakery goods.


    I found that I loved bakery and dessert making above all else, so was always happy if I was called upon to make anything within these groups. You will find over the coming months many dessert recipes to try on my site, after a while working here, I decide I wished to broaden my skills as a chef, and moved on.

    I arrived at the World famous Lobster Pot Hotel in Mousehole Cornwall England, it was the early seventies, and this was one of the main Hotels for the rich famous and celebrities. My position was a Breakfast chef in charge and assistant chef in the evening.


    The head chef once again saw that I was a hard worker, and he suggested that I should go on a block release to catering college. I took him up on it, and soon was working and going to college; it took a lot of time and work.

    I was 5 days a week at college, and working 6 hours a night at the Lobster pot Hotel; I would finish at college, and go straight to work in Mousehole. I had to get up at 6.30 am to go to college, and then arrive at work around 5.45 pm, and by the time I got home it was always midnight, so bath and then bed. By day I was studying at college, cooking in the college kitchen, and then in the classrooms to learn culinary French, and other aspects of cooking.

    I was also being released as part of my course, to work in local bakeries, butchers, to further learn about catering. After my course ended I went back to working days, and evenings at the Lobster pot. I among other chefs at the hotel prepared food for David Bowie, John Wayne, and Dame Judy Dench, and Richard Briers among just a few of the celebs we cooked for.

    I will continue my story with regards to my catering career in other blogs, so once again thanks for coming to my site, I hope you enjoy the recipes and information here.

     

      Chef Mike Darracott     chef mike darracott






    Michael darracott
           

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