Cornish pasties awarded protected status Aficionados of the Cornish pasty will in future be assured that their pasty is the real deal, following a European Commission ruling that only pasties prepared in Cornwall in the traditonal way can be labelled "Cornish". Cornish maiden bearing platter of genuine Cornish pasties. Photo: Cornish Pasty Association The …
As someone who could probably have savouries as their mastermind specialist subject. On the one hand I'm glad that it means that there will be shitty pasty makers shut down, but on the other ginsters still lives.
Also, I only recently discovered that Asda make pretty reasonable pasties as far as supermarkets go, much better than ginsters etc anyway.
Because the businesses are increasingly run by lazy lawyers. They think they will make more money quicker by imposing their artificially made-up "intellectual property rights" on everybody, than by spending time, effort and capital on making a quality product.
It is just the same in the food industry now as in the music, movie and software business. And it will fail in the food industry just like it fails elsewhere.
And while they are at it, the Chinese and other people who still don't mind to roll up their sleeves work properly will outcompete them into oblivion. Pathetic schmucks.
So Cornish Pasties can only be made in Cornwall. It's doesn't say anything much about the quality.
It's a restrictive marketing practise and all it does is ensure that the existing companies in Cornwall can make pasties and no one well can. Cuts out the competition in one fell swoop.
Why can't a local butcher or shop make their own perfectly delicious Cornish Pasty and call it that because customers know what it means. Instead you'll get all sorts of pasties (Devon Pasty, Sheffield Pasty, etc) which will confuse customers for a while till they realise that good pasties can be made anywhere in the UK (or world).
As long as the Cornish Pasty is assembled within Cornwall, it can be called genuine even if it is cooked elsewhere.
Makes my mouth water for a Ploughman's lunch washed down with genuine Somerset cider!
Remember when the French tried to knock Greek feta cheese, now that's protected (for the Greeks), too?
I've seen quite a few shops in Cornwall selling the "(Original Cornish) Steak Pasty".
This would work quite nicely for anything that's not a "Made in Cornwall, Cornish" pasty, same as you have a sparkling wine that's not a real "Champaigne".
You know exactly what you're (supposed to be) getting with the "Steak" moniker.
Dear Heavens, what a load of misdirected griping!
A Cornish pasty must, by definition, be made in Cornwall. The xeno-pasty that you prefer may well be a superior product but if it's not made in Cornwall, then it's not Cornish.Why is this a problem? When Compaq started to make better, cheaper PCs than IBM did we gripe that they weren't IBM machines? Hell no, we bought the better, cheaper machine with the funny name on it that did the better job. If you prefer your pasty made in Devon, Somerset, Wales or Belgium then get in, enjoy it, but don't gripe that it doesn't say, "Cornish" on it.
Combined with brand control in reclaiming regional names and quality reputations for traditional British food specialities that is. The French producers make a fortune by protecting their food brands associated with quality taste, and I don't see why our own local producers of fine food and drink items should not do also. If you want a sparkling white wine it's easy enough to get one, but if it is described as Champagne it should be Champagne.
Cornish pasties have now reclaimed from the generic knock offs, and I can't see any reason why they can't safely be cooked outside Cornwall if made there. I'd like to see genuine Cheddar cheese back as well, with producers outside Somerset not qualifying to misuse the name. Your best bet is now to look for "farmhouse Somerset" Cheddar, but even these terms are subject to misuse.
I'm all in favour of quality control when it comes to fine food.
Except this legislation says nothing about quality or content, just that a Cornish pasty has to come from Cornwall, ginsters can continue to pump out it's soggy bags of fag ash and pig fat under the label "Cornish."
Also cheddaring ins a step in the cheese making process, thus cheddar cheese properly describes "a cheese that has been cheddared" rather than a cheese physically made in Cheddar (which, if protected under the same none sense could be a soft blue goats cheese so long as it was made in the right place)
Its just meat and vegetables wrapped in pastry. Doesn't make any difference whatsoever where it is made.
They will be telling us next that Yorkshire pudding has to be made in Yorkshire. No, its eggs, milk and flour, and getting the oven hot enough.
If regional name relates to the manufacturing process rather than the quality of the local ingredients, the the "style" tag is implied.
I can understand some of this protected status stuff. Take, for example, Champagne. The whole of the production has to take place in the region and is subject to control by an organisation. So it has to be made with certain local grapes, by approved processes and to approved standards. So it's not just about saying something should be made in a particular place.
I doubt the ingredients of every Cornish pasty will come from Cornwall and I also doubt there will be any such strict controls on their production. Probably the worst pasties I've ever eaten were from a bakery in Cornwall so it's not in any way a gaurantee of quality.
Oh and finally, Shirley a proper Cornish pasty is meat and one end a a sweet pud at the other?
It's not a authentic cornish pasty if you can eat the pastry and don't keep it down your pants for warmth in my opinion.
I don't really understand about the whole place name thing, if the recipe used comes from Cornwall and the item is called a cornish pasty then it's a cornish pasty wherever you make it. If however the recipe is for pasty then it's just a pasty.
The fact that it's made in any one location doesn't make it better (re ginsters) but the quality of the products, recipe and, cooking process. A Thai dish is still a Thai dish if it's cooked in my kitchen using a Thai recipe.
This whole mess started with the French being upset that someone else could call a drink champagne. Indeed as I recollect they even stamped on someone in the UK that made 'elderflower champage' which was (as I recall - and my memory is known to be dubious) a non-alcoholic drink.
As normal its the EU finding jobs for itself and our weak willed paper shufflers thinking its a good idea to bend the whole of the UK over, grease its collective **** and wait for 'jonny foreigner' to give it a right royal rodgering
Cornish pasties have been made here since the migrations of the 1840s, and we have the worlds largest Cornish festival here every year, in a region of the state known as Little Cornwall. What next, Margherita pizza only available from Naples ?
Wasn't that official description all wrong ? IIRC a "real" Cornish Pasty originated as a convenient "self contained meal" for the miners and had at least two 'courses' in the filling - and presumably some way of knowing which end to start from.
And as someone else already said, it won't change anything - you'll just see "Cornish style pasties" everywhere.
Is a large, root vegetable, kind of purple skin and orange inside. Bit like a large, orange turnip and almost as tasteless. Usually eaten cubed or mashed and needs to be boiled for a long time to be edible. Access to a chain saw is quite handy when cutting before cooking, as knives bounce off it and chop off your thumb instead. Called Rutabaga in the US, according to some veggie site I just found. My pseudo-Scottish friends habitually eat something called neeps and tatties, which is swede and potatoes with some herbs to make it palatable. Served with oats and the less edible parts of a sheep on Burns Night.
The stuff from the supermarket is probably months old and has lost almost all of its original flavour. And probably a variety chosen because it grows quickly, rather than its taste.
Swede and turnip straight out of the ground is completely different, delicious. Swedes are still just as difficult to cut though.
What the English call Swede, the Scots call neeps and the Cornish call Turnip. And often the other way around. It is a good question.
Away from the celtic fringes, Swede (once 'Swedish turnip') is the faintly orange root vegetable, not the white one with a green scalp. Known in some places as Kohlrübe and others as rutabaga it is properly Brassica napus
Astonishingly, oil-seed rape is Brassica napus subsp. rapifera and the rape and swede crops have been hybridising happily in the margins of European farms, presumably trying to turn into something that can fry itself.
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