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MasterChef: The Professionals star Charlie Walters is celebrating Cornwall’s culinary heritage this autumn by bringing a world-exclusive delicacy to his menu — the rare and remarkable Kea Plum.

A Forgotten Cornish Treasure

Sweet, tart, and full of depth, Kea Plums are a sumptuous autumnal treat. Though plums aren’t native to the UK, this special variety has flourished in Cornwall for centuries — and comes with an extraordinary tale of survival.

According to local legend, Kea Plums arrived in Cornwall in the early 18th century aboard a Portuguese ship during the Anglo-French Wars. Some say the ship ran aground off the Cornish coast, scattering its precious cargo into the sea. Others claim sailors, eager to fend off scurvy, ate the fruit and tossed the stones overboard — unknowingly sowing the first Kea Plum trees along the River Fal, near the parish of Kea.

Amazingly, while these plums vanished from their native soils, they thrived in Cornwall’s gentle maritime climate — making this county the only place in the world where Kea Plums still grow today.

Cornwall’s Only Kea Plum Orchard

The Tregothan Estate, nestled near Truro, is now the sole known producer of Kea Plums. Each autumn, the estate’s orchards yield a small but cherished crop of the deep-red fruit, their unique flavour capturing the very essence of Cornish soil and sea air.

Charlie Walters: A Rising Star in Cornish Cuisine

At just 25, Charlie Walters has already carved out an impressive culinary career. His journey began at 14 as a pot washer, but his passion quickly propelled him to become Head Chef at the Sardine Factory, work alongside Paul Ainsworth, and reach the finals of MasterChef: The Professionals.

Now, as owner and head chef of Narla, his restaurant in the picturesque port town of Fowey, Charlie is dedicated to championing seasonal Cornish produce and forgotten local ingredients.

Bringing Kea Plums to the Table at Narla

With the arrival of autumn, Charlie was thrilled to discover this hidden Cornish gem and has made Kea Plums the star of his new menu.

“As a chef, it’s always a real treat to discover new ingredients, especially those that are grown or sourced locally,” says Charlie. “When I first stumbled across the incredible Kea Plums, I just knew I had to put a spotlight on them in my new menu.”

The Kea Plum Bakewell Tart — Charlie’s Cornish twist on a classic dessert — now features in Narla’s Sunday Lunch menu, alongside seasonal creations in the set lunch and dinner offerings.

“So many of our guests say they’ve never heard of Kea Plums before,” Charlie adds. “They’re amazed to learn it’s a local fruit with such an incredible story. I love playing a part in celebrating Cornwall and its produce.”

Experience the Taste of Cornwall

For those eager to try Charlie’s take on the Kea Plum, Narla offers lunch, dinner, and a special Sunday Roast menu from Thursday to Monday.

Located in the beautiful port town of Fowey, Narla invites guests to savour innovative dishes that honour Cornwall’s rich culinary heritage.

Book your table or explore the latest menus at: Narla