A BAKERY owner has been passing on her skills to chefs in Iceland and Mexico – and exchanging baking skills with a visiting Australian chef.
Marion Symonds from Portreath Bakery was one of five catering experts from Cornwall to visit Iceland to pass on her cooking expertise.
“They wanted help with lots of fields and one of them was making bread, which is my speciality,” she said.
The baker also learnt how to cook food using the land’s geothermal energy, by cooking in geezers and burying food in the ground.
It follows her best practice tour of Real Del Monte in Mexico earlier this year, when she spent time exchanging skills with local chefs as part of her role as ambassador for the Pasty Festival, taking place this weekend in Redruth.
Ms Symonds, who celebrated 25 years of Portreath Bakery earlier this month, also entertained a special guest at her bakery in Portreath recently.
Australian baking champion, Richelle Hassett, has been learning how to make Cornish pasties and showing off her own bread-baking skills to customers.
The Australian won her country’s national World Skills baking competition.
“Pasties in Australia are just like sausage roll meat inside a pasty,” she said.
“It is really good here, I am loving making pasties.”
Ms Symonds will be at Heartlands on Thursday to present officials from Real Del Monte with the Cornish mining logo on behalf of the Cornish Mining Attractions Marketing Association.
The logo will be displayed on a plaque in the town’s Cornish cemetery where many miners from Redruth – who migrated there in the 19th Century – are burried.
Ms Symonds will return to the Mexican town next month to unveil the plaque in the cemetery.