Food

We love to eat simple but excellent food when having a beer. At Vessel we have decided to offer locally sourced charcuterie, cheese and bread.

CHARCUTERIE

Deli Farm, North Cornwall
Deli Farm Charcuterie started in 2006 and have been winning awards with their artisan air dried charcuterie products each year. Using prime joints of meat from carefully selected local producers, their ethos is to be as fresh, local and natural as reliably and safely as possible. They do not use any artificial colouring, flavourings, emulsifiers or phosphates. We have chosen a small selection from their range for our opening menu.

Spicy Chorizo
A cured British Chorizo made from local shoulder of pork, blended with hot smoked paprika to give it a bit of a kick.

Cornish Coppa
The Coppa joint runs through the shoulder from the base of the neck to the top of the loin. Made from South West pork shoulder, slowly dry cured in a blend of salts and spices, coated in pepper spice mix, and slowly air dried to develop the strong punchy flavour.

Bresaola
Made with West Country beef, traditionally dry cured in a blend of salts, herbs and spices, then slowly air dried for several months. It has plenty of texture and layers of flavour.

CHEESES

Cornish Gouda Co, Mature Gouda, Cornwall
Made by a Dutch family who moved to Cornwall in 1998. They own a family run dairy farm in Lanreath producing high quality milk. This Gouda is matured for well over six months. The cheese is easy eating, but offers rich and complex flavours.

Ticklemore, Beenleigh Blue, Devon
Overlooking the Dart Valley just west of Totnes, Robin Congdon (no relation) has been making cheese for the last 25 years. All the milk is slow pasteurised and the cheeses are all made using the same method from vegetarian rennet. The Beenleigh is slightly crumbly, with tiny, bubbly holes. This is a rich, sweet blue ewes milk cheese.

Treveador, Helford Sunrise, Cornwall
Located near Helston, the milk for Treveador cheese comes from their herd of mixed breed cows on the Helford River in Cornwall. The distinctive orange colouring of Helford Sunrise comes from annatto – the vegetable dye used to create the colour of Double Gloucester. Made with vegetarian rennet, the cheese is rind washed in Helford Creek cider every 3 days as it matures, and covered with crushed black peppercorns. A World Cheese Award Bronze winner, Helford Sunrise is a delicious soft artisan cheese with a rich, bold flavour.

BREAD

Column Bakehouse, Sourdough, Plymouth
Column Bakehouse is a social enterprise bakery based in Devonport Guildhall, specialising in sourdough and artisan breads. Using fresh, locally sourced ingredients wherever possible, producing award-winning breads baked in-house, with absolutely no nasties.