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.
One of our favourite summer soups, served chilled it really is a showstopper. We use horseradish crème fraiche to add richness and give it a real lift and tiny dice of fresh apples and cucumbers to finish it perfectly. In the restaurant we sometimes serve it with a mini pulled pork sandwich as well which our guests really love.
Our friend Rob from Buttervilla produces the most amazing tomatoes: available from around June and until early November. We’re very lucky to be one of the few restaurants he supplies. Here are a couple of recipes we will be using this summer.
This is a very simple dish, and one we have on the menu regularly. It has such a wonderful balance – the fresh, light ricotta bringing every thing together.
If you’d like to add some extra luxury to your spa day, we have an alternative to our healthy spa lunch menu: our Indulgent Spa Lunch menu, which includes three beautifully prepared courses with a lovely glass of prosecco. Both lunch menus can be served in our private dining space, allowing you to stay in your robe while you eat.
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.
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.
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