We were all agreed that our choice this month, “The Miniaturist” by Jessie Burton, was a good one as we found plenty to say about it. Most people really enjoyed the book which they described as a blockbuster rather than particularly good literature. Read more →
As the weather turns warmer more quickly in Cornwall, the festival season starts earlier too. Across the county there are a variety of events celebrating the best of local food, art, culture and music. Here is our guide of what’s happening in Cornwall this April:
With a team of talented yoga tutors we can create a yoga break just for you. Our Ayurvedic interest is a lovely complement to yoga and supports your practice during your stay and when you return home. Read more →
An under used and unusual ingredient, Kohlrabi is a cross between a cabbage and a turnip and can come in different colours, usually white or purple. You may have to really seek it out, but it can be found in local fruit and vegetable shops as well as large supermarkets. It can be steamed or stir-fried or served raw when it has a similar flavour to radishes. In the restaurant we use it in this recipe quite often, it is a great alternative to the traditional celeriac and can be used in the same way, to accompany smoked fish, terrines or charcuterie.
Red Gurnard isn’t the most attractive, but as a sustainable fish with firm, white flesh it lends itself to highly flavoured dishes, such as this one with chilli, ginger and garlic. A wonderfully fresh and light dish, it makes for the perfect springtime supper, or starter at a dinner party.
One of the simplest, delicious breakfasts, scrambled eggs are so easy to get wrong. Contrary to most methods we feel the best way of cooking scrambled eggs is to start off on a low heat to cook them slowly, leaving you will silky smooth eggs.