Spring is in the air. Time to unfurl ourselves from cold, dark winter and embrace the lighter, warmer and longer days. Kate, one of our resident yoga teachers, has put together this simple sequence of three postures (asanas) to help. This sequence is easy to follow, even for a beginner, and will help to wake up, warm up and energise your body while opening you to the new season. 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.