A brief history of the Cornish Pasty

Going back to the 12th century, miners needed a hearty meal that could easily be taken to work and thus the Cornish pasty was born. The traditional Cornish pasty even has Protected Geographical Indication (PGI) regulations in place to ensure the authenticity of pasties labelled as "Cornish." According to these regulations, a genuine Cornish pasty must be made in Cornwall and have a specific combination of ingredients, with the crimping along the edge forming a "D" shape.

While the traditional recipe remains popular, there are various regional and modern variations. Some pasties may include different fillings, catering to vegetarian or other dietary preferences. However, a classic Cornish pasty has a specific meat and vegetable filling.

The Cornish pasty is not just a delicious dish; it holds cultural significance in Cornwall. The Cornish Pasty Association actively works to protect and promote the traditional pasty, emphasising its historical and culinary importance.

Behind the pasty shops

Ann’s Pasties is a family business and won the Porthleven Food and Music Festival Golden Oyster Award in 2017 for best pasty. Ann’s Pasties prides itself in being “beautifully cornish” and sells a selection of incredible-looking pasties that don’t look dissimilar in size to a rugby ball.

Also family-run is the Gear Farm Pasty Company founded in 1999. Gear Farm based on the Lizard Penisula is often dubbed “the best pasty in Cornwall” and was one Malcolm called out to go and try.

Rowe’s Cornish Bakers has been a bakery staple since 1949 and has now grown to 20 shops across the South West, still using locally sourced ingredients. They were also winners of the World Pasty Championships two years in a row (2019 & 2020).

Freshly baked each morning, Philps has a range of shops across the region and describes themselves as “not a mass market producer, which means the production processes and quality of our pasties and wholesome bakery goods is never compromised.”