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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:
Red and blackcurrents
Recipe of the month
Here's our recipe of the month for you to try at home:Seared Scallops with Cornish Asparagus & sauce vierge
12 medium scallops
12 Cornish asparagus spears, trimmed
40mls olive oil
1 garlic clove finely chopped
Juice of 1 lemon
1 tsp lemon zest or chopped preserved lemon
2 tomatoes concasse
1 tsp finely chopped chives, salt and pepper
For the sauce - Warm the oil in a pan over medium heat. Remove from heat add rest of ingredients and keep warm.
Poach the asparagus spears in salted water for 3-4 mins, toss into a little butter, season and keep warm.
Sear the scallops for one minute on each side in a very hot pan, season and add a squeeze of lemon
Place 3 scallops on each serving plate, add 3 spears of asparagus and dress with the sauce.