Polgoon lovingly produce beautiful ciders and apple juices from their Cornish vineyard and orchard – and we’re proud to have them on the Scarlet menu to share with you. John Coulson, who owns Polgoon with his wife, Kim, has kindly shared Polgoon’s story with us for you to enjoy.
This is a lovely light lunch or starter using one of our favourite fish. Really simple to put together, use the absolute freshest mackerel and crab you can to ensure real impact of flavour.
Now that summer is upon us we’re looking forward to long, warm evenings sitting in the sunshine with cold, sparkling drinks in hand. Imagine sitting on our retreat terrace reclining in a comfy lounger overlooking the sea with the perfect G&T or glass of fizz…
We are always serving warm vegetable salads in the restaurant. They are constantly changing depending on the time of year and availability of ingredients. It is vital that you use the freshest and best quality vegetables you can get your hands on. Although this dish looks fairly simple, there are a number of elements to it which makes it a slightly challenging dish to bring together.
You can either use this recipe to stuff your turkey or cook in a shallow dish on its own. It will work well both ways. As always, use the best quality ingredients you can get hold of. We use rare breed Gloucester Old Spot pork from our friends at Primrose Herd.
Behind the Scarlet Bar, we spend a lot of time searching out just the right spirits, teas and coffees to quench our customers’ thirst for beverages that are high quality, a little quirky, interesting and ethical. Which is why we serve Black Cow, the only vodka in the world made from milk.