Scarce Swallowtail

StTudy_Civrac_FullRes_21Scarce Swallowtail – Wild White 2015 – CHATEAU CIVRAC

words by Emily Scott  (reblog:

Scarce Swallowtail – Wild White 2015 is a new wine made as a collaboration between Winemaker Mark Hellyar and international Artist Kurt Jackson. A lightly oaked Sauvignon blanc made in the Cote de Duras. With tropical fruit aromas and a subtle vanilla finish. The artwork provided by Kurt Jackson is of the Scarce Swallowtail butterfly captured during his journeys in the Lot in France. Both Jackson and Hellyar are keen to promote nature and its conservation and this wine is a celebration of their joint interest in wine, art and nature.

About Mark Hellyar – Chateau Civrac

Mark is the owner and winemaker at Chateau Civrac in Bordeaux. Mark has been making wine ther since 2006. Marks family are from Harlyn Bay in North Cornwall near Padstow, where thay have farmed for over 200 years. Hellyar says “Wine art, food and surfing are my passions, Bringing people, family and friends together around a table for food, wine and conversation is one of the great joys of life. Creating memories and sharing moments, this is something that both I and my partner and chef Emily share. I am clear sighted, analytical and always look at the bigger picture, we are both creative but Emily always sees the finer details. Having a sense of place, working together is a wonderful thing we are able to achieve. ”

“It was around a table that Kurt and I discussed the possibility of working on a project together. Kurt had always been a supporter of my wild white sauvignon and together we shared a passion for the environment and its conservation. me as a rude mechanical working in it and He with an artististic eye of how to present it. So a project was born. Our ‘Scarce Swallowtail – Wild White’ is due for launch at his gallery in St Ives on the 14th october.”

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About the wine

Scarce Swallowtail – wild white is made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.

Many people have asked me about the name ‘wild white’ so here is the explanation: Sauvignon is derived from the French word ‘Sauvage’ or ‘Wild’ and Blanc means white. So together they become Wild white. I love the name because it conjures up images of the wild Cornwall coast and my time surfing there.

This wine is an ideal partner to fresh shellfish, especially crab but equally at home with most fish and vegetable dishes. Or just with friends.

The wine will be available exclusively from and via the Kurt Jackson’s website. Also to be enjoyed at The St Tudy Inn and the Gurnards Head.

The Kurt Jackson Foundation

St Tudy Inn

The Gurnards Head

Chateau Civrac

pictures by Emily scott and Daniel Scott



When Elly (Head Sommelier at Fifteen Cornwall) and I sat down for coffee to discuss wine and life back in November 2015, I suggested that perhaps we could make some wine together. Even better, that we could use the exercise as a learning experience for her team at Fifteen Cornwall. She loved the idea and a plan was hatched!

2015 was an excellent year for making wine in Bordeaux. Ripe luscious Merlot and tangy Sauvignon were the perfect building blocks to make an early drinking Merlot vintage. The fact that it was 2015 made it the perfect choice for Fifteen in their 10th anniversary year.

My wines had finished fermenting and had been left to mature for 3 months when Elly and her team came out first to Civrac to taste from the different barrels and to shortlist the potential candidates for a final blend.

We brought 3 blend mixtures back to the full Team in Cornwall in March for tasting and the final selection was made as a single Merlot 2015.

The limited edition of only 600 was bottled in April, allowed to mature for 3 months in the Cellar at Chateau Civrac and then the conditioned wine was landed on Watergate beach in July.Wine-beach-shot

Our wine is called XV to reflect its vintage. It has aromas of smokey plumbs and a fresh fruity taste with a surprisingly long finish. We chose to bottle and label the wine simply and honestly, with no foil and a kraft label: A simple natural cork with minimal labelling but an impressively weighty bottle to indicate its 2015 heritage. XV compliments the menu at Fifteen well, be it olives and charcuterie or rich and spicy tomato sauces.

Its been a great experience for myself and the team to make this wine and I believe a unique exercise for so many people to have been involved in the making of an individual wine. You can try the wine exclusively at Fifteen Cornwall (while it lasts). We hope you like it.


One of the occasional perks of my job is showing clients around Bordeaux and its vineyards. It’s odd for me to do this as I’m usually the outsider. However, when I get to show people round, I’m no longer the intruder, I’m showing off my city and some if it’s stunning sights and experiences to an always enthusiastic and eager audience.

So last month, with the help of a good friend Alex, I was able to show round some super clients to four properties. Alex had very cleverly picked four very different properties; not only because of their appelation but also because of their wine making ethos and heritage. The properties were: Chateau Pontet Canet, Chateau Lafite Rothschild, Chateau Petit Village and Chateau de Ferrand.

Chateaux Pontet Canet and Lafite Rothscild are both on the left bank of Bordeaux in the appelation of Pauliac. A very different ethos can be seen at these properties. Ponet Canet is entirely Biodynamic whilst Lafite is drenched in its history and gravitas.

Chateaux Petit Village and de Ferrand are conversely on the right bank of Bordeaux in the appelations of Pomerol and Saint Emilion respectively. Petit Village is a relatively small property (10Ha) and adjoins more famous names; offering the tradition of Pomerol in super modern winemaking facilities. De Ferrand is situated on high ground overlooking the historic village of  Saint Emilion and unlike others is still privately owned and selling directly.

It is indeed a privilege to be able to introduce people to the history, culture and experiences of Bordeaux: its city and its wine.

Recipe match #5

Brill with Brown Shrimps and Griddled Leeks in a Mustard Dressing. 

Matched with wild white 2013.


9781849491150The flavour of brill combined with mustard, leeks and shrimps is one of my favourites. It is so good! If you can’t get brown shrimps, then use prawns instead. When I’m serving this dish as a light lunch, I like to have a dressed salad and a bowl of minted new potatoes on the side.

Serves 4 as a starter or light lunch



4 filleted brill portions, about 150g each, skinned and trimmed

olive oil for cooking

20 baby leeks or 4 medium leeks, trimmed, washed and halved

Cornish sea salt

To finish

4–5 tbsp english mustard dressing (page 224)

100g cooked brown shrimps
3 tsp chopped chives

Heres how to do it:

Heat your oven to 220°C/Gas 7, ready to cook the fish.

For the leeks, heat up a griddle pan over a high heat, if you have one, or heat your grill. Oil the pan or, if grilling, brush the leeks with olive oil. Cook the halved leeks on the griddle pan or under the grill for 1 minute on each side for baby leeks, 2 minutes each side for normal leeks. Season with salt and remove to a warm plate; keep warm.

heat a large ovenproof non-stick frying pan over a medium heat and add
 a little olive oil. when the oil is hot, add the fish to the pan, skinned side up (ie presentation side down). Cook for about 2 minutes until the underside starts to turn golden, then place the pan in the oven for 3 minutes. Remove from the oven and carefully flip the fish over. leave the fish in the pan while you assemble the dish; it will finish cooking in the residual heat.

Warm the mustard dressing in a small pan, but don’t let it become too hot. Divide most of the leeks between 4 warmed plates, lay the fish over them and arrange the rest of the leeks on top. Toss the brown shrimps and chives with the dressing and spoon over and around the fish.

Serve immediately.


About Nathan:

Nathan Outlaw is a Cornwall based chef who has gradually become a familiar personality across the UK, renowned for his focus on the simple delights of British seafood cookery. He now runs his flagship ‘Restaurant Nathan Outlaw’ in Port Isaac, Cornwall, alongside three other restaurants and one pub.

  • Outlaw’s Fish Kitchen – Port Isaac, Cornwall
  • Outlaw’s – St Enodoc Hotel, Rock, Cornwall
  • The Mariners Public House – Rock, Cornwall
  • Outlaw’s at The Capital – London

Nathan’s vision for his restaurants is to see continual progression, and to offer each guest the best seafood, and local produce, cooked to the highest standard. It is this ethos of quality, consistency and passion that drives the whole team, and ultimately puts the best fish on the plate!

About wild white 2013:

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.

Recipe match #4

Risotto Primavera

matched with wild white 2013

andyAppletonRecipePrintServes 4


1.2 litres good vegetable stock

3 tbsp good olive oil

1 small onion or 6 spring onions, finely chopped

100g leek, cleaned and thinly sliced

1 small celery stalk (about 75g), finely chopped

225g risotto rice, such as Carnaroli

100ml dry white wine or white vermouth

200g freshly shelled baby broad beans

100g fine asparagus tips, cut on the diagonal into slices

150g freshly shelled young peas (save the pods for the stock)

1 small courgette (about 150g), topped, tailed and cut into small dice the same size as the peas

2 tbsp chopped fresh mint

50g butter

50g finely grated Parmesan cheese, plus extra to serve

A handful of pea shoots and some extra virgin olive oil, to garnish

Sea salt and freshly ground black pepper

Heres how to do it:

1. Bring a pan of salted water to the boil. Add the baby broad beans, bring back to the boil, then scoop out into a colander and refresh under cold water. Pop the bright green beans out of their skins, and discard the skins.

2. Add the asparagus to the boiling water, cook 1 minute then add the peas and cook for 1 another minute, or until both are just tender. Drain and refresh under cold water. Set to one side.

3. Put the stock into a pan, add the pea pods and any trimmings from the asparagus, and bring to the boil. Cover and simmer gently for 15 minutes, strain, return to the pan, and keep hot over a low heat.

4. Heat 2 tablespoons of the olive oil in a large pan. Add the onion, season lightly, cover and cook over a low heat for 5 minutes. Uncover, stir in the leek and celery, re-cover and continue to cook for a further 5 minutes until all the vegetables are soft but not browned.

5. Add the rice and stir it around until it has taken up all the oil and become translucent. Add the white wine or vermouth and stir over a medium heat until it has all been absorbed by the rice, then add a ladleful of the hot stock and leave to simmer, stirring, until it has all been absorbed before adding the next ladleful.

Continue like this for about 25 minutes until the rice is creamy and tender, but still a little al dente. You might not need to add all the stock.

6. Shortly before the risotto is ready, heat the remaining tablespoon of olive oil in a small frying pan. Add the diced courgettes and toss them around over a high heat for a minute or two until lightly coloured and just tender. Season lightly, scoop onto a plate and set to one side.

7. When the risotto is cooked, stir in the butter, Parmesan cheese, mint, broad beans, asparagus, peas, courgettes and some seasoning to taste.

8. Spoon the risotto into 4 warmed serving bowls and garnish with the peas shoots, grated Parmesan cheese and a drizzle of extra virgin olive oil.


• Yellow courgettes look lovely in this dish if you get hold of them.

• You could use frozen broad beans and petit pois peas for this dish, but of course it is better made with fresh ones when they are in season.

About Andy:

Andy Appleton has been a big part of the Fifteen family for many years now; originally a Senior Sous chef at Fifteen London, he was part of the team that launched the Fifteen concept back in 2002.

Andy loves everything about Italian food and went on to become Head Chef at the Italian-style Tabernacle Bar and Grill in Shoreditch, London before moving to Fifteen Cornwall in 2007. He’s been Head Chef here since March 2010.

For Andy, Italian food is about more than the recipes – it’s a whole attitude and lifestyle that makes great food the focus of every day. It’s about sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary Fifteen Cornwall twist, Andy creates unique menus that bring the best of Italy and Cornwall together on a plate.

Follow Andy on Instagram: @chefandy15 or on Twitter: @andyappleton15



About wild white 2013

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish. 12%.

Recipe match #3

Flourless orange and almond pudding

matched with late white 2012


2 oranges zest and juice

100g soft light brown sugar

100g caster sugar

6 medium eggs

250g ground almonds

1 1⁄2 tsp baking powder

Clotted cream


Grease a 26cm cake tin and line with greaseproof paper

Preheat the oven to 180°c

Place the brown sugar and caster sugar in a bowl with the eggs.

Whizz until pale in colour, fluffy and doubled in size. Fold in the zest and juice of 2 oranges. Add in the ground almonds and the baking powder and fold in gently.

Pour mixture into prepared tin and place in the oven for 30­40 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.

Serve the cake warm with a dollop of clotted cream

About Emily and St Tudy Inn:

The St.Tudy Inn is a wonderful Cornish pub that celebrates the finest seasonal produce from the surrounding area.

Situated in the beautiful Cornish village of St.Tudy, the Inn has a warm and cosy atmosphere and a passion for simple, rustic cuisine, real ales and fine wines.

The kitchen is headed by Emily Scott where she creates an ever evolving menu that combines her passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location.

Enjoy a drink in the old bar, relax in front of the open fire and choose a lighter lunch from the bar menu.

Alternatively, you could head to the dining room and enjoy a selection of the finest pub food showcased at it’s very best.

We look forward to welcoming you to the St. Tudy Inn.

About late white 2012:

Our sweet Late white with aromas of honey and dried apricot with a hint of orange zest to complete a perfect meal. 12%

Recipe match #2

Ox cheek casserole

matched with Chateau Civrac 2006



4 ox cheeks

750ml port

3 litres red wine

2 carrots, finely chopped

2 onions, finely chopped

2 stalks celery, finely chopped

1 tsp black peppercorns

sprig fresh thyme

1 bay leaf

sprig fresh rosemary

dash olive oil

2 litres veal or beef stock

2 litres chicken stock


Place the ox cheeks, port, red wine, chopped vegetables, peppercorns and herbs into a large non-metal bowl. Cover with cling film and leave to marinate in the fridge overnight.

Remove the ox cheeks from the marinade and pat dry on kitchen paper. Pour the marinade through a fine colander into a bowl to strain the chopped vegetables. Keep the vegetables and the marinade liquor.

Heat a dash of olive oil in a large heavy-bottomed saucepan, add the marinated ox cheeks and caramelise until a lovely golden-brown all over. Remove from the pan and set aside. Add the chopped vegetables to the pan and gently fry for 3-4 minutes. Add the marinade liquor and boil over a high heat until the volume of liquid has reduced by half.

Add back the cheeks, add in the stocks, braise gently with the liquor for around two and a half hours in the pan with tight fitted lid, or around half that time if using a pressure cooker. Keep checking as it’s a fine line with this delicious meat; it should be tender enough to be cut with a spoon! Once the meat is perfect, the liquor should have thickened to a velvety gravy-like texture.

This can be served with lovely winter greens and luxurious creamy mash as a warming supper; it’s also wonderful with new potatoes.

The Chateau Civrac 2006 is built for this wholesome hearty food. The richness of the dish balances with the supple tannins of the wine. The little hint of Malbec in there brings a gentle spice, complementing the ox cheek beautifully.


About Paul:

After eight years of living in the city and working 18-hour days, a pivotal moment in my career occurred in 2006 upon meeting Derek Mapp, with whose backing two friends and I opened Number 6 in Padstow. Looking back on the early days in Padstow I felt we had so much to give and I think we tried to showcase that, so the menu was quite ambitious.

When I took sole occupancy in 2009, Derek played an influential role outside the kitchen as my business partner, friend and mentor. Meanwhile, we reworked the menu around the ethos it holds today: quality ingredients, often humble in nature, used to create meals with smooth clean flavours that offer great value for money.

We’re really lucky to have some of the best produce available to us on our doorstep. Moving to Cornwall proved to me that the only way to cook is with local, seasonal produce, which is reflected in every menu I produce.

About Chateau Civrac 2006:

Our Grand Vin is our signature blend. Made from our 4 grape varieties: Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Complex nose comprising of plumby Merlot, Juicy Cabernet and spicey Malbec. smokey notes and mocca mid pallet. Long oak finish. 13%.