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We will be cooking up delicious lunches and dinners using the freshest local and seasonal produce. Here's some of the produce we will be using this Autumn and Winter:
Pumpkins and squashes
Game: partridge, grouse, venison
Recipe of the month
Here's our recipe of the month for you to try at home:
Cornish mackerel with white cabbage and nan jim
four large mackerel, filleted
half a white cabbage
For the namjim:
one bunch of coriander
two cloves of garlic, peeled
a pinch of salt
two green bird's eye chillies, chopped
two tablespoons of palm sugar or caster sugar
two tablespoons of fish sauce
three tablespoons of lime juice
two red shallots, peeled and finely chopped
To make the nam jim, chop the coriander stalks, the leaves are reserved for garnish, with the garlic and salt until well chopped. Add the chilies and continue to chop together. Put into a bowl, mix in the sugar, fish sauce and lime juice, then the chopped shallots. Set aside.
Slice the cabbage very finely, a mandolin is best for this. Add a squeeze of lemon juice, a drizzle of extra virgin olive oil, season and set aside.
Place the mackerel fillets, skin side up on an oiled tray. Drizzle with olive oil, season and place under a very hot grill until cooked (should take no longer than three to four minutes).
To serve, place a pile of the cabbage salad on the plate, place two fillets of mackerel on top and spoon the nam jim on and around the plate. Serve.