During the festive season with all the plump turkeys and fillets of beef on the table, it is easy to forget about the vegetarian guests. So you don’t get caught short this year we thought we’d share our delicious nut roast with you. Filled with fresh herbs, chopped nuts and mature cheddar cheese, it makes a wonderful alternative, even for the meat eaters amongst you. What’s more – a vegetarian dish has such less impact on the natural environment, it really is worth a try this year.
It’s not long now until our favourite event on the festive-foodie calendar: Padstow Christmas Festival, which will, as ever, be filled with the finest foods, drinks and chefs from across the South West. This year we’re proud to say our head chef, Mike Francis will be gracing the Festival stage on Thursday 7th December at 4pm.
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.
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.
This moisturising, exfoliating scrub is so easy to make at home that we wanted to share it with you. The basic recipe is below but you can add your own seasonal twist with different essential oils and fresh flowers or herbs. In early summer, we love to create the sugar scrub with fresh lavender buds and the salt scrub with peppermint oil and fresh peppermint from our garden.
This fish dish by Scott and Babs at Woodfired Food in Mawgan Porth is great for sharing – and you can dunk fresh bread into all the tasty juices. Give it a try at the weekend; it’s the perfect dish for when you have friends and family around. Here’s how to make a whole roast sea bass with orange, bay leaves, pink grapefruit and fennel. Read More