If you’re lucky enough to be in Cornwall this spring, and looking for inspiration of grown-up things to do, here are some of our favourite ways to enjoy the place at this tranquil time.
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.
Most people prefer to cook asparagus in boiling salted water, and indeed this is how we as chefs were taught to cook it. However, it is now quite common to cook the asparagus in fat, a mixture of olive oil and butter. This produces a better result because the flavour molecules in asparagus are soluble in water, but not in fat, meaning when it is boiled it loses a large amount of its flavour. This won’t happen if you use this method.
As part of the Taste of the Spring gourmet break our head chef, Tom Hunter, has created a special five-course tasting menu showcasing the best of local, Cornish spring produce: freshly landed seafood, seasonal fruits and vegetables and locally reared meats. Each course has been paired with a selection of exceptional wines from small artisan producers.
With winter coming to a close, the kitchen is getting excited for all the new produce, spring will soon be bringing – along with all the fresh wines to sample alongside them. If you’re looking for some inspiration for cooking with the seasons, here is what we’ll be looking our for:
Join us in the month of romance and enjoy three signature experiences with a tasting menu candlelit dinner, Champagne afternoon tea and clifftop hot tub. Our Classic Scarlet break includes:
- Two nights in one of our beautiful sea view rooms with a long leisurely breakfast each morning
- One evening celebrate with a five-course taster menu created by our head chef, Tom Hunter with a selection of exceptional wines from small artisan producers beautifully paired to compliment each course of your meal
- Another afternoon indulge in a Scarlet Afternoon Tea with a glass of fizz, with homemade scones and a selection of sandwiches and cakes
- Anytime in your stay, enjoy a cliff top hot tub together, embracing the storms below from the steamy warmth of the hot tub
Available Sunday to Thursday until the 26th February 2015, with prices starting from £340 per person based on two people sharing a Just Right room.
Price includes breakfast each morning, a five-course tasting dinner on the night of your choice, a Champagne Afternoon Tea one afternoon of your choice and a cliff top hot tub.
To book please call us on 01637 861 800 or email us at firstname.lastname@example.org
Stay two nights and sample our favourite most flavourful foodie experiences with our Taste of the Spring gourmet break. This special break celebrates the amazing spring produce that our suppliers bring us each day: freshly landed seafood, seasonal fruits and vegetables, and locally reared meats. Read more →