Ian and Carolyn Turton took over Clarks in July of 2010, and have since been
building a solid foundation and knowledge of Cornish suppliers.
Hailing from Africa, there will be a hint of their homeland to their dishes and environment – with the word Amanzi meaning water in Zulu or Xhosa. But taste buds will travel further than one country.
Ian explains what customers can expect:
“Although our inspiration is our African roots, our dishes will be an infusion of flavours from across the globe. With a focus on seafood, grill and delicious vegetarian options, we will be sourcing all of our produce from Cornwall. Local produce is extremely important to us and we have secured a wide range of Cornish suppliers so that we can literally offer people the opportunity to “eat local, taste global”.”
“Water is an essential element to support life and eating with friends and family is something that we all enjoy. So Amanzi was the perfect name as it ties those things together, along with a hint of the flavours that our visitors can expect.”
Carolyn and Ian were both born in Africa, Carolyn in Malawi and Ian in Zambia. Ian owned a restaurant in Johannesburg with his brother for five years before they decided to sell it and Ian started to work for Hewlett Packard.
With HP offering them the opportunity to live anywhere in Europe, Carolyn and Ian chose England and dreamt one day of living in Falmouth. Carolyn’s parents and generations before them are from Cornwall, so she is delighted to have returned to the county.
The couple are excited about this new era for the restaurant and are currently changing the look of the premises as well as the menu, ready to welcome visitors to Amanzi from Thursday 17th May.
“We really want our personality to come through – who we are and the food that we enjoy sharing, which changes throughout the seasons. We want to stress though that even though we are changing, some of our foundations are remaining the same – such as our team, our approach and some of our most popular dishes.”
Amanzi’s dishes and local suppliers will include a beautiful vegetarian dish with free range eggs and feta cheese, baked in a North African spiced sauce called Shakshuka, served in a Tagine and made with vegetables from an allotment in Stithians; Singapore Chilli Crab - caught by a Mylor fisherman in Falmouth Bay, various fresh fish supplied by a contact in Newlyn fish market combined with foraged items from the Musselshack;
Other local ingredients will include dairy products from the Lillie Brothers dairy in Penryn, ale from Lizard Ales, cider and apple juice from Helford Creek, wine from Wine in Cornwall and coffee from Origin.
With a fusion of flavours from all over the world and flagship dishes chosen from different countries, Amanzi will bring a unique food offering to the county.
For further info, please visit www.amanzirestaurant.co.uk or for a reservation, please call 01326 312678.
CONTACT: Helen Mulhern at Eventy – Marketing & PR on email@example.com / 01326 376273