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Winners of ‘Seaside Hotel of the Year’

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Who doesn’t love winning awards? We’re no exception at the Scarlet, but our most recent award is a special one.

We have always been fans of The Good Hotel Guide and their continued support of independent hotels. We love that they listen to their readers and the impartial reviews to recommend wonderful independent staycation hotspots across the UK – there is always somewhere new to discover and try out. So we were utterly delighted when they announced that we had been awarded ‘Seaside Hotel of 2021’.

We think the Scarlet is a hotel unlike anywhere else. When we built the Scarlet, we were lucky to find this beautiful stretch of Cornish coastline to create and inspire. It’s a quiet place for staring out over the sea, and now, we know these clifftops have gained a special place in many of our guests’ hearts too. It certainly holds a very special place in the hearts of our team. The Scarlet is always a team effort, an experience delivered with passion and love.

Thank you to all who have reviewed, recommended and stayed with us. We hope to welcome you back soon.

The Scarlet team

 

Finding balance – the Yin & Yang of life

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A guest post written by Kimberley Chandler, of Cinnamon Yoga

It was fitting that our stay at The Scarlet came right after a hectic trip to India, where our last stop was Delhi – just before the recent riots broke out and as COVID-19 was slowly creeping mischievously into our every day conversation.

India was, as always, an assault on the senses. An extravagant display of raw human life, laid bare. I still can’t get enough of it.

The long bus rides, waits in airports and relentless traffic did, however begin to take it’s toll.

I had travelled solo to complete a further yoga teacher training in Yin yoga – which was as calm, restorative and rejuvenating as I hoped it would be.

This was followed by 10 days of state hopping, ultimately ending in the grand finale of the Taj Mahal in Agra.

During my yoga training I learnt about the sympathetic and parasympathetic nervous systems, which we all have – and I likened them to the Chinese concept of Yin & Yang. Yin being the slow, restorative, replenishing Female energy, and Yang being the quick, dynamic, fight or flight, masculine energy.

I learnt of the importance of having a balance between these energies – too much Yang and we feel stressed, strung out, un-centred. Too much Yin and we feel sluggish, lethargic, depressed.

It is a concept that I now apply to my daily life – to search for that sacred balance, the sweet spot where we have harmony, equilibrium with both energies.

Spending too much time in our Yang, our sympathetic nervous system, means we will be experiencing high levels of Cortisol, the stress hormone.

This can be physically and mentally detrimental to our wellbeing.

We can literally encourage ourselves to enter into our parasympathetic nervous system. It’s like having an emergency wellbeing tool kit.

Your wellbeing toolkit:

  • Spending time in nature
  • Getting a massage
  • Yoga
  • Meditation
  • Relaxing music
  • Creativity, arts
  • Playing with animals / children
  • Breathwork (Pranayama)

A stay at the Scarlet allowed us to replenish our Yin, to find peace, stillness and that dreamy balance once more after a hectic final two weeks in India. Thank you.

See more from Kimberly here:

Instagram: https://www.instagram.com/yoga_cinnamon/

Facebook: https://www.facebook.com/cinnamonyogakimi/

Pan fried cod, wild garlic veloute, asparagus and Morel mushrooms

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Springtime brings an abundance of wild garlic which is perfect for foraging enthusiasts that love seasonal dishes. Our chef, Mike Francis loves to cook this recipe at home and can often be found foraging on the coastpath and in hedgerows for its ingredients. Wild garlic is really easy to spot, but the Morel mushrooms can be a little more tricky, so if you’re not that confident then you can pick these up from most supermarkets. For the finishing touch try pairing this with Saumur Blanc, L’Insolite Domaine des Roches Neuves (Loire, France) 2017 

Pan fried cod, wild garlic veloute, asparagus and Morel mushrooms
Serves 4

Ingredients

1 x fillet of cod – portioned into 4 pieces
500g freshly picked wild garlic – washed
2 x potatoes – peeled and chopped
1 x onion – peeled and chopped
½ leek – chopped and washed
1 x stick celery – chopped and washed
250ml vegetable stock
50g butter
100ml double cream
2 x bunches asparagus
20 x Morel mushrooms 

 Method

Wild garlic veloute – in and hot saucepan add a little oil and the butter, put in the onions, carrot and leek and cook until soft. Add the potato and vegetable stock and bring to the boil. Turn down and leave to simmer until the potatoes are cooked. Once cooked add the wild garlic and the cream and boil for 1 minute. Pop into the blender until smooth and pass, return to pan and leave on a low heat. Season to taste. 

In a hot non-stick pan, add a little oil and place the cod into the pan skin side first, season with a little salt. Once there is a little golden brown colour around the edge, place into the oven at 180c for five minutes. In the meantime cook the asparagus in a saucepan with a little water, butter and salt for 2 minutes or until it can bend. Pan-fry the morels in foaming butter until soft, don’t cook to harshly otherwise they will go crusty. Take out the fish and turn over, finish with butter and squeeze of lemon. Place wild garlic veloute into the bottom of a bowl, place the asparagus and Morel mushrooms around and final place the cod in the centre of the bowl and enjoy. 

Wine pairing

We recommend pairing this with a Saumur Blanc, L’Insolite Domaine des Roches Neuves (Loire, France) 2017. The grapes are aged on fine lees for 12 months with regular batonnage. The nose is rich and enticing, with pears, pineapple and honey. The palate has a marked vitality, with perfect balancing acidity. 

This is such an incredible wine and will pair perfectly with Mike’s recipe.  The green notes of pear and asparagus and garlic pair classically.  The rich texture of the wine from extended lees contact with the rich creamy sauce and depth of this dish from the morel mushrooms is delightful.  The high vibrant acidity will cut through the richness leaving your palate wanting more.