Malcolm Barnecutt talks about his famous pasty recipe

Tindle News

Transcript

00:00Dan always went to have some pastures. I was his main.

00:02I always passed him then.

00:22Malcolm moved in to our home in April.

00:25He's famous for us in Cornwall with his bakeries.

00:28We were really excited.

00:30I would say Malcolm is such a lovely man.

00:34He cares for other residents so much.

00:36For us with the Cookery Book Project come through,

00:38it kind of felt like a win-win

00:40because Malcolm's done lots of bacon

00:42and very, very into getting everyone else cooking with him.

00:45Malcolm's got a lot of time for everyone in her.

00:47Like, he'll go around, he'll ask everyone if they're okay.

00:50He always goes around and says good morning

00:51to every resident that he sees.

00:53He'll say goodnight when he's on his way to bed.

00:55He's got a lot of time for everyone.

00:57And especially at dinner times and lunch times.

01:00And then afterwards, he'll be like,

01:01did you enjoy it? Was it nice?

01:03I do quite a bit with all the staff.

01:07And I enjoy it. It's good fun.

01:12You've enjoyed it, but you enjoy going in the kitchen,

01:15don't you, and sharing them?

01:16Oh, yeah. I loved it.

01:19Do you think that's enough?

01:22Yeah, but right.

01:25Nice bit of pepper.

01:26You want to mix it? Why don't you mix it?

01:35Mix it, we ran.

01:37So this is the basic pastasy recipe,

01:40which hasn't changed since my great-grandfather started it

01:4395 years ago.

01:45Stood the test of time, really.

01:47But not really changed at all, is it, Dad?

01:49No.

01:50Perfect. So that's the main filling.

01:55And then we just got the pastry to go.

01:58And then we can crimp it.

02:00How many pasties did we make?

02:02Or do we make? I mean, it varies, doesn't it?

02:05It varies, but it's always quite a total.

02:09Probably a couple of thousand up to

02:11seven or eight thousand a day sometimes.

02:14Yeah, at the end of the day.

02:16The traditional steak's always been the most popular, isn't it?

02:19Yeah, it always will be.

02:21There's only one.

02:23I loved my steak.

02:24I've just eaten one now and it was delicious.

02:28Since Malcolm's been at St. Brioc,

02:30he's a larger-than-life character.

02:31He's got lots of empathy for residents.

02:33He started the weekly cooking classes,

02:36so he does do the pastry and everything with the residents,

02:38tells them how to do it properly.

02:41For us, it's really about enriching the lives of the residents

02:43we look after.

02:44We look at people's passions

02:45and how we can continue that for the rest of their lives.

02:50Yeah, it's great that, you know,

02:51I had a business to go into and...

02:53Yeah, you did really well

02:56because it's not a simple job.

03:00No, but we're lucky.

03:02No, I'm lucky I've got the two boys.

03:04Yeah, the two boys are handsome.

03:08I love them a bit.

03:09They idolize it in.

03:13They're just good.

03:14They're good as a child, yeah.

03:15Good, good kids.

03:20But, yeah, we've worked together in different places,

03:23you know, in the summer we used to work in rock together.

03:26I'd always leave Dad on the oven, baking the pasties.

03:29And you quite enjoyed that, didn't you?

03:31Yeah, I loved it.

03:32We had good staff.

03:34Oh, it was like a fun place to be, wasn't it?

03:37Yeah, and you get quite a few visitors, don't you,

03:39that used to work for you?

03:40Yeah.

03:44But it's funny, you'd almost crimp exactly the same.

03:48You can't tell mine from his

03:49and the same as my two boys as well.

03:52It's just a traditional way of folding the pastry

03:55and keeping it together.

03:57Well, it's not too bad.

04:00Gordon Ramsay used to come in, didn't he?

04:01I mean, Hugh Grant came in.

04:04Yeah.

04:06Quite a few of them.

04:08Keira Knightley.

04:10Yeah.

04:11Mini Driver.

04:16Oh, I think things great to have the regulars, isn't it?

04:19It is.

04:20I think you were pretty chuffed

04:24when you opened Rock Bakery, didn't you?

04:27Yeah.

04:29Yeah, I loved it when I was Rock Bakery.

04:32Because his great-grandfather had a shop there

04:35so many years before.

04:37Yeah.

04:38Dad decided to open a shop in Rock

04:40and I thought, whatever for?

04:42It just seemed like a residential road.

04:45But Dad was determined and we opened it

04:48and from day one it's just been so busy.

04:50Yeah, I think you were quite proud of that, weren't you?

04:52Yeah, I was.

04:53I would never have made that decision.

04:56I think that's your finest moment.

04:58Yeah, I do as well.

05:00It's a good decision.

05:02Thank you, James.

05:04And the special thing about Malcolm is

05:07if you serve him first

05:09before someone is sitting next to him,

05:12you pass the plate to the next resident.

05:14He said, now you can get me in mind.

05:16He's very kind.

05:18He's so special.

05:20Everyone made a fuss of me.

05:25Right on.

05:26It obsessed me, actually,

05:29when I was thinking about it.

05:31But you've enjoyed it,

05:32but you enjoy going in the kitchen, don't you,

05:33and sharing them.

05:34Oh, yeah.

05:35I loved it.

05:37I love it.

05:52I love it.

05:57Yeah.

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