Category: Food and drink

No matter where you’ve jumped in the sea in Cornwall, you’ll find a laid-back joint to refuel and tell tales of the waves you caught afterwards. Here are our top five surf cafes in Cornwall. After all, you’ve earned it.

Surf Beach Bar, Sennen Cove

This family friendly, informal beachside eatery has all the laid-back vibes that we love, while the focus on food is on quality, local produce and seafood.

Blue Bar, Porthtowan

Few beat Porthtowan for punchy surfing waves and spectacular sunsets – and the Blue Bar has great views for both nestled on the edge of the beach’s sand dunes. Make sure you nab a window booth seat for the best in the house, but if the sun’s out you’ll want to be outside on the patio enjoying Blue Bar favourites; nachos and the blue burger with fries.

The Beach Hut, Watergate Bay

One of Cornwall’s original and favourite beachside hangouts overlooks the beach at Watergate Bay – perfect for checking the surf or warming up afterwards. While classics like burgers and moules frites are always winners, you’ll find apres-surf mac and cheese, loaded nachos and warming chana masala.

Porthmeor Beach Café in St Ives

Porthmeor Beach Café is the place to come for something special after your surf. For breakfast you’ll find homemade Cornish saffron bread and buttermilk pancakes, then come lunchtime its tapas with a twist. The heated outside booths, built into the old Victorian changing booths in the sea wall, are the perfect place to watch the surf and sunset.

Waterfront Bar and Grill, Polzeath

With panoramic views of Polzeath Beach and Pentire Point, The Waterfront’s restaurant, bar and terrace are the best places to enjoy a lazy lunch with a chilled glass of wine or dinner while the sun sets. On Sundays they do a traditional roast dinner (roast beef, Yorkshires and roasties of course). They are open all year round and have a variety of events and specials to keep you coming back.               

Search for your holiday and book your stay with Beach Retreats today.

Time in the waves is a sure-fire appetite builder. But where and what to eat?

As far as surfing in the UK goes, it doesn’t get much better than Cornwall. With Atlantic low pressure systems on 400 miles of coastline that provide a whole range of breaks, it’s no wonder people call it the UK’s surf Mecca.

Whether you’re paddling out for the first time or hunting for powerful barrelling waves, one thing’s certain – you’ll be hungry afterwards.

With that in mind, we spoke with three local chefs to find out their top spots for post-surf food. And if you’d rather get back to your beach retreat to prep something yourself, they’ve also shared some tasty – but easy to make – recipes.

JUDE KEREAMA

KOTA, PORTHLEVEN

“If you’re looking for the best food after a surf on the north coast, look no further than Porthmeor beach in St Ives,” says Jude Kereama, chef-owner of Kota in Porthleven – a Michelin Bib Gourmand-awarded restaurant that serves Asian-inspired food using the freshest local produce.

“St Ives is full of brilliant eateries, and there always seems to be a wave at Porthmeor, with its north-facing beach and offshore winds. On the beach itself, I really enjoy Porthmeor Beach Cafe, Fish Shed and the West Beach Bakery.” And if you’re heading into town? Jude recommends a visit to Porthgwidden Beach Cafe, Porthminster Kitchen and Porthminster Beach Cafe.

Image credit: James Ram

If you’re after delicious post-surf food that not only tastes good but helps with physical recovery, Jude’s go-to is a Hawaiian poke bowl. “You can put whatever you fancy in it,” he says. “Raw fish, cooked meats, any vegetables and a mixture of rices. You can also change the dressings to be as spicy as you like.”

Jude’s Poke Bowl Recipe

Ingredients

1 cup cooked rice (brown/sushi mix is the best)

1/2 diced avocado

1/4 cup diced cucumber

1/4 cup edamame beans

1/4 cup diced mango

1/4 cup julienne of carrot

1/4 cup of shredded red and green cabbage

Sliced red chilli

Sliced radishes

Diced sashimi grade mackerel or any other fish that’s super fresh. You could also do it with cooked meats if you like.

For the dressing

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tsp honey

Mix all together and add to the mackerel

Garnish

Sriracha chilli sauce

Japanese mayo

Furikake spice

Toasted julienne nori

Toasted mixed sesame seeds

Diced spring onions

Method

Place the rice in the bottom of a bowl.

Add each ingredient in a clockwork pattern.

Garnish with a squiggle of Sriracha sauce, a squiggle of Japanese mayo, and a sprinkle of Furikake spice, nori, sesame seeds and spring onion.

For surfing in St Ives, stay here.

PAUL HARWOOD

THE FISH HOUSE FISTRAL, NEWQUAY

Learning on gentle rollers or expertly taking on The Cribbar big wave, Fistral has it all. Looking out over the beach is The Fish House – a Michelin Plate-awarded bistro serving the freshest seafood landed in Newquay harbour.

For Paul Harwood, chef-owner of The Fish House and an avid surfer himself, there’s only one place to go after a surf at Fistral: The Fish House. “I’m being a bit biased here for obvious reasons!” he says. “Our fish finger sandwich is a firm favourite with the lifeguards – home-made bread and tartar sauce with succulent cod fingers coated in a crisp panko crumb. It’s a real tasty post-surf filler.”

Image credit: Alix Donnelly

For food other than his own, there’s Sea Spray on South Fistral. “It’s a great breakfast spot after dawn patrol. The breakfast burrito really hits the spot, with great produce all wrapped up.

“Further up the coast you could surf Constantine or Harlyn, both high quality surf breaks,” he continues. “Head to Paul Ainsworth’s Caffe Rojano (in Padstow) – there’s a very well-delivered menu with an Italian twist.”

Paul’s Prawn Taco Recipe

Ingredients

6 tiger prawns, peeled and de-veined

2 tacos

For the salsa

1 large tomato

1/2 red onion

Pinch coriander

Pinch flake chilli

Juice from 1 lime

1 baby gem salad

Seasoning

For the Piri-piri mayonnaise

1 red chilli

1 teaspoon cayenne

1 teaspoon smoked paprika

1 tablespoon white wine vinegar

Juice from 1/2 lime

Seasoning

Mayonnaise

Method

Prepare the salsa by thinly chopping all the ingredients, mixing in a bowl.

Slice the lettuce but keep separate.

For the Piri-piri mayonnaise, blend all the ingredients before mixing with two tablespoons of mayonnaise.

To serve

Pan-fry the prawns in olive oil for 2 minutes each side.

Dress the tacos with lettuce topped with salsa.

Add the mayonnaise before topping with the prawns.

For surfing in Fistral, browse our retreats. For Harlyn and Constantine, stay here.

SAM SHEFFIELD-DUNSTAN,

LULA, HAYLE

Some of the best surf in Cornwall can be found along the three miles of Gwithian beach in Hayle, and west of the harbour in Porthleven. (Porthleven boasts Cornwall’s best reef break, with short, shallow right-hander barrels for experts only.)

Image credit: J.Ph Baudey

With a restaurant in each location, chef Sam Sheffield-Dunstan is no stranger to satiating the appetite of a hungry surfer. “The ultimate surf hangout is our shack LULA, overlooking Hayle beach just yards from the surf,” she says. “Enjoy a creamy chowder washed down with a pint of Offshore, followed by one of our legendary LULA Sundaes.”

If you’re looking for some post-surf food in Porthleven, she recommends LULA’s sister restaurant, Amélie, for pizza and a glass of red. Elsewhere, “Nauti But Ice do an amazing breakfast,” she says. “Enjoy sitting and watching the waves as they crash in the harbour.” And if you’re willing to venture a little further, she recommends The Hidden Hut on the Roseland Peninsula, for its “amazing views and memorable Cornish dining”.

Image credit: J.Ph Baudey

LULA’S Lobster Mac and Cheese Recipe

Ingredients

75g cooked lobster meat, roughly chopped into chunks

300g macaroni pasta

500ml milk

50g butter

30g plain flour

1 bay leaf

2 cloves

1 tsp Dijon mustard

100g grated mozzarella

100g grated parmesan

50g grated mature cheddar

50g panko breadcrumbs

Pinch dried thyme

Sea Salt

Ground white pepper

Glug of olive oil

Method

Preheat oven to 220c / 200c fan or light grill on medium setting.

Cook the pasta in a pan of boiling salted water for about two minutes less than you would usually. Reserve a ladle-full of the cooking water.

In a pan, heat the olive oil over a medium heat then add the dried thyme and panko breadcrumbs, stirring constantly until golden brown, for about five minutes. Leave to cool then add 25g of parmesan and mix well (save the rest for the sauce, below).

Place milk, bay and cloves in a pan over a gentle heat until steaming – be careful not to boil.

At the same time, melt the butter in a pan (big enough to hold the amount of pasta once cooked with room to stir!) and cook until a light golden colour. Sprinkle the flour in and mix into a paste that should thicken as the flour cooks out. Add the milk very slowly, bit by bit, and incorporate fully in between each addition to avoid a lumpy sauce, warming the milk beforehand makes this step much easier. The bay and cloves can be discarded at this point.

Once all the milk has been added, mix in the Dijon mustard and all the cheese. Mix until cheese has melted then remove from the heat, season with salt and ground white pepper.

Tip the pasta into the cheese sauce with about a tablespoon of the reserved cooking water and 50g of the lobster meat, mix well. Split into two ovenproof bowls and sprinkle the panko mixture over the top, then the remaining lobster meat. Bake in the oven for 10 minutes, or under the grill for three – until golden and bubbly.

For surfing in Porthleven, stay here. For Gwithian and Hayle, stay here.

We take a dive into some of the sustainable, zero-waste and plant-based cafes and restaurants paving the way for an eco-friendlier food scene here in Cornwall.

More and more of us are trying to live a bit more sustainably, and an increasingly popular method is through a sustainable diet, achieved by opting for plant-based alternatives over meat. With the effects of animal agriculture on climate change becoming apparent, there’s more of an incentive to cut down on personal consumption. And it’s catching – with oat milk now as common as dairy in coffee shops, challenges such as ‘Veganuary’ on the rise, and supermarket shelves full of innovative vegan products, there’s never been more opportunity to make some simple swaps towards an eco-friendlier diet.

Although famous for its excellent seafood, Cornwall’s largely rural and lush landscape means there is plenty of space for veggie produce. This is being utilised across many forward-thinking Cornish plant-based cafes, which are paving the way for more sustainable eating around the county. Since Covid, holidaying locally has also been on the rise, and this has incidentally become a great way of cutting air miles and reducing carbon footprints. So why not take your sustainable stay even further, and sample some of the great plant-based produce Cornwall has to offer?

Here’s our top picks of vegan and veggie eats by the coast.

Quick bites

Fal Falafel Van, Falmouth

Fal Falafel Van are a Falmouth based street food vendor, serving fresh, authentic and award winning Middle Eastern street food. Their menu largely celebrates all things falafel and hummus, homemade to their own unique recipes and served in pittas or salad boxes with pickles, chillies, herbs and sauces. Grab lunch here on the go during a day out in this vibrant seaside town.

Snail’s Pace Café & Bike Hire, Bodmin

For rolling moorland, secluded cycle trails and organic produce, head inland to this unique ‘off grid’ space, set in a beautiful valley at Wenfordbridge near Bodmin Moor. Combining quick vegan and veggie eats with homemade cakes and bakes, Snail’s Pace Café is your refuel station during a day amongst the dynamic landscape of Bodmin Moor. The option for bike hire also encourages you to leave the car behind and explore the many cycle paths in this area, including the iconic Camel Trail.

Be Kind the Vegan Coffee Caravan, Hayle

This down-to-earth, grab-and-go caravan is parked up in South Quay, Hayle, and serves delicious vegan cakes and coffees with one message at its core – be kind, to yourself, others, and the planet. And this is does, with its fully plant-based menu offering an eco-friendly snack option on your beach walk. Try their kebab wraps and bagels, enjoyed with a sea view.

Eco Dining

Ugly Butterly, Carbis Bay

Adam Handling is one of the chefs pioneering the sustainable food scene here in Cornwall. His new restaurant, Ugly Butterly, is a gem of food innovation and marks a new way of dining in a county so well known for its traditional fast food. Situated on the shores of Carbis Bay, the site of the 2021 G7 summit, Ugly Butterly is a zero-waste restaurant. Any trims or offcuts from its beautiful and locally sourced dishes are transformed into delicious bar snacks and drinks, proving Adam’s ethos that as there is no such thing as an ugly butterly, there is also no such thing as food waste. Although not entirely vegan, the restaurant offers a full, separate vegan menu, including a plant-based tasting menu.

New Yard, Helston

New Yard is situated in a historic stable yard at Trelowarren in Cornwall, which has been owned by the same family for over 600 years. Its sustainable approach to dining may seem futuristic, but nods to traditional methods of self-sustaining households where everything eaten is grown at home and on site. Each night, their beautiful menu changes and is entirely composed of produce foraged from the estate, grown in their walled garden or ethically sourced from the local area. In 2021 they were awarded a Michelin Green Star, which recognizes gastronomy and sustainable practices. They do serve dishes featuring meat and dairy produce, all locally and ethically sourced, but they also run a vegetable-led menu which is entirely vegan and showcases a delicious variety of seasonal vegetables.

The Bean Inn, Carbis Bay

For a more relaxed dining experience, try Carbis Bay’s only fully vegan and vegetarian restaurant. Their ethos is simple – nourishing plant-based food, a relaxed and intimate setting, and takeaway options with plant-based compostable packaging. Not just delicious, their dishes are beautifully presented and packed with colour and flavour. Taste their globally inspired plates and leave feeling satisfied and enriched.

To sample the best vegan and vegetarian food in Cornwall, browse our locations to find a retreat in the right place for you. Be sure to keep an eye on our special offers page, too, for the latest deals. 

Made up of rugged coastline, salty sea air and panoramic scenery, Bude is an underrated gem on the North Cornish coast. Yet beyond its sandy shores lies a colourful seaside town, harnessing its own unique culture and atmosphere with a range of highly esteemed places to grab a bite or enjoy a sundowner after a day on the beach. We have come up with a list of our top places to eat and drink in Bude, ready for you to tuck in during your stay.

Temple

Temple sits in the heart of Bude and merges fine dining with a fresh, simple outlook which focusses on the idea of healing. Using local, seasonal ingredients, their food mirrors the simple joy of living harmoniously within beautiful surroundings, with the aim to heal the landscape we live in. Here you will find perfectly portioned dishes of braised fennel, BBQ’d mushrooms, daily fresh fish and porchetta with courgettes and picked shallots. For unique, nourishing cuisine, look no further than this roof terrace restaurant.

The Bank at Bude Tapas bar

Set alongside the peaceful ripples of the River Neet, The Bank is Bude’s resident tapas bar, serving an array of authentic small plates designed to be shared with friends. Tapas is inspired by interaction, conversation and sharing, and the relaxed and welcoming atmosphere of the restaurant mirrors this. Situated just a short walk from the main stretch of town and beaches, the serene riverside location sets the tone for an inviting evening of good company and delicious food.

The Deck

The essence of The Deck is based on the relationship between food and travel, combining the best flavours from around the world to create mouth watering dishes. Situated just minutes from Summerleaze beach, their menu is inspired by street traders in Asia, seafood from Europe and chargrilled flare from down under, and contains a selection of skewers, fresh fish and grilled goodness, all served in laid back, beachside interiors. Described by the team as ‘flip flop dining’, head straight from the beach to this eatery for dinner, seaside style.

2 Belle Vue Avenue

This small, relaxed and friendly bistro is hidden in the heart of Bude, offering a variety of mezze, antipasti and tapas dishes from its local produce and Mediterranean inspired menu. Start with butternut arancini or crispy croquettes before tucking into pan seared seabass, washed down with a glass of chilled wine.

The Olive Tree 

Enjoy alfresco dining and delicious flavours at The Olive Tree, a bistro in Bude’s town centre. With a colourful menu, plenty of vegetarian and vegan options and a preference for fresh, local produce, this is a perfect spot for a lazy lunch after a morning spent in the surf.

Starboard Bistro and Rosie’s Kitchen

Take your pick of two mouth-watering restaurants in one spectacular location. Refuel after a day of watersports at these two outlets situated beside Crooklet’s beach. Starboard Bistro, Bude’s first wood fired bistro, is your go-to for sizzling pizzas fresh from the Eucalyptus wood fired oven. Or head to Rosie’s Kitchen by the beach, for a quick ice cream or refreshing beer.

The Beach at Bude Hotel bar and Elements Restaurant

The Beach at Bude is your go to spot for sundowners the colour of the evening sky. Feel the aura of sophistication at this chic seafront cocktail bar which overlooks Summerleaze beach. Part of The Beach at Bude hotel, this spot is perfect for an evening of winding down after a day in the sun. The laid-back interiors, decadent drinks and bar nibbles all make the visit worthwhile.

The hotel is now also home to Elements Restaurant, serving up an Italian-inspired menu adorned with local seafood and sharing platters.

We speak to Ellis Wharton Wines, a Cornish company that selects the finest wines to accompany your beachside evenings.

Visiting Cornwall for a romantic adventure? Check out our romantic cottages.

Introducing Ellis Wharton Wines

EWWines started in 2006, selling fine wines and spirits to Hotels and Restaurants all over the Southwest. Our premises at Indian Queens, just one minute off the A30, allow us to sell restaurant-quality wines to the public at competitive prices.  We offer an extensive hand-selected range of wine, spirits, beer and food, with express delivery across the UK or Click and Collect from our large shop open Monday to Saturday.

Beach Retreats carefully select the best locations for your beachside Cornish holiday. Why not allow us to take the same care and hand-select your holiday wines, delivered straight to your cottage doorstep?

Want to stay in Newquay? Have a look at our luxury holiday properties in Newquay.

Autumn wine recommendations

As the nights draw in and we adjust to the Autumnal changes around us, our taste buds also attune to the season. You may find yourself craving darker fruits and warm spiced flavours beside the warmth of a cosy wood burner. These flavours also work well with earthy Autumnal root vegetables and hearty stews, best enjoyed with great company after an active Autumnal Cornish day, whether you walked the coast path, played in the sea or strolled along the water’s edge.  Life’s all about decisions, let us guide your wine selections so you can concentrate on maximising your adventures!

Marques de Murrieta 2016 Blanco Reserva Capellania Rioja (Spain) 2016

The perfect Autumnal white.  From one of Rioja’s oldest Bodegas, produced from a single plot in Rioja Alta, this is a wine of superb balance with well-managed, French oak giving a smoky, toasty character with fresh pear, quince, camomile and dried apricots.  A truly versatile wine, favourite pairings would be with smoked fish or a sweetcorn chowder.  Works well with spiced Asian food too.

La Mascaronne Provence Rose (France) 2020

This wine proves Rose is for all seasons, not just summer! In the words of previous owner Tom Bove, “La Mascaronne has one of the finest terroirs in the Côtes de Provence appellation”.  In a short time, award winning wines were being produced and they are now served in many restaurants in Paris, London and the South of France.  In 2019 RobertParker.com said that La Mascaronne is an organic producer that “clearly merits more attention”.  Pairs well with roast rack of lamb in a redcurrant jam.  Also delicious with grilled prawns, or try with Provençal roast vegetables.

Gran Cerdo “Tempranillo” Rioja (Spain) 2020

One of our favourites at EWWines for sheer quality, quaff ability and the story behind the bottle!  Gran Cerdo Tempranillo is all about the purest expression of fruit with minimal sulphur. The winemaker, Gonzalo Gonzalo Grijalba is a legend (and not just for his name). He has proved that you can make a fantastic Rioja, following Organic & Biodynamic practices, at an affordable price.  Pairs well with most dishes- we love it with a Monkfish succotash or an autumn crown prince squash dish with toasted nuts.

Sons of Kennedy Barossa (Australia) 2018

Hailing from Eden Valley in Southeast Australia, the wine is made from nearby old vine Barossa Grenache (50%) giving concentrated red cherry, with a good helping of Barossa Shiraz (30%) to support with powerful, ripe blackberry fruit with 20% Mourvèdre which adds classic structure.  There is a firm focus on quality with the winemaking here.  Pairs well with a vegetable lasagne, goulash or a smoky rib of beef.

Box wine offer

Let us introduce for you either superb six or tasty twelve.  We select either 6 or 12 wines for you with free delivery to your holiday cottage for £150.  No nonsense, 6 or 12 outstanding wines for your holiday or delivered as a subscription service to any mainland UK address as a monthly (optional) wine box club.

Mixed cases and hampers 

Also do please browse our ever-changing mixed case and hamper deals.  A firm autumn favourite is our mixed Rioja case for £64.  1 Rose, 2 whites and three reds from around the well-known region, probably the UK’s favourite.

Click HERE for directions to the Ellis Wharton store, or browse online HERE. 

Indulge in coastal vibes with our shoreside-inspired drink recipes!

Longer days full of spring sun, perfect for outdoor evening dining with your toes in the sand, even if it’s not quite barbecue weather. Living to the beat of the ocean, a pebble’s throw from the shore, a Beach Retreats kitchen is the perfect place to whip up a gourmet feast you can take to the beach. Tempted?

Interested in staying in our most luxurious holiday cottages? Check out our luxury coastal cottages.

Cook up one of these recipes from chefs around Cornwall and carry down to the beach for an end of the day alfresco meal beside the waves. There’s something for everyone, from a Cornish crab centrepiece to beach-ready pizza. Just remember, leave enough room in the bag for beach blankets and wine.

SMOKED CHICKEN WITH SALSA VERDE POTATOES

Canteen

Newquay Community Orchard; St Agnes
canteencornwall.com
@canteencornwall

Who said roast chicken is best enjoyed at the Sunday dinner table? With his sociable dining, seasonal ingredients and sustainable ethos, chef Ben Quinn has a firm following. Taking field to fork to a new level at his new venue in Newquay Orchard, much of the produce comes from the market garden just footsteps from the kitchen.

“Cold smoked chicken is one of my favourite dishes. On holiday you’ve got time to smoke this on the BBQ or even roast it in the oven the day before. Then tear and share it on the beach with crusty bread and salsa verde potatoes. It’s a real feast that doesn’t need to be eaten at home.” Ben Quinn

Elevate your beach BBQ game with expert tips and tricks on perfecting a beach BBQ with our guide!

Smoked Chicken

You will need a BBQ with a lid or simply roast in the oven.

Ingredients

• Whole chicken (the best quality you can afford)
• 100g table salt
• 50g caster sugar
• 3kg decent charcoal (if you’re barbecuing)
• 150ml cider vinegar
• 30g soft brown sugar

Cook it up

Get the chicken out of the fridge and season liberally with salt and caster sugar.
Leave at least an hour at room temperature or overnight back in the fridge, if you’re
organised.

Get the chicken out an hour before cooking and set up the barbecue in an offset
position (fire on one side so the food can go on the other side), or warm up the oven
to 180C.

Once the oven is hot, or the coals are white and hot, add the chicken (in the BBQ on
the side with no direct heat. The indirect heat will cook the chicken with the flavour of
the smoke.)

Put the lid on the BBQ and leave it alone. Or pop it in the centre of the oven and do
the same.

Salsa Verde Potatoes

Ingredients

• 50g basil (picked)
• 50g mint (picked)
• 50g flat-leaved parsley (picked)
• 20g tarragon (picked)
• 1 tsp capers
• 1 gherkin (diced)
• 1 clove garlic (crushed with salt)
• 150ml olive oil
• 50ml cider vinegar
• 800g new potatoes

Cook it up

Chop up the fresh herbs finely and put them in a bowl that will fit all the ingredients
including the potatoes.

Add the rest of the ingredients and stir. Taste, then add more oil, vinegar or salt until
it is popping inside your mouth.

Add the potatoes to boiling, salty water and boil for 20 minutes.

Check the potatoes with a sharp knife (in and out, and we are all good), then drain
and allow to steam and cool a little.

Add them to the salsa verde until well coated and the room smells like herbs.

Repeat after me: “I dress my potatoes when they are hot.” When you do this, it will bring joy.

MACKEREL FLATBREAD – ‘The Mac Dough’

Ansum

Roaming food from the fire – Watergate Bay, Mawgan Porth and across Cornwall.
ansumfoodco.com
@ansumfood

Fancy staying in Mawgan Porth? Have a look at our Mawgan Porth holiday properties.

Photo credit: ANSUM

Ansum Food Co started out in Mawgan Porth in 2016, when Amie and John converted a French horse truck into a wood-fired kitchen. Passionate about keeping things local, since then they have been cooking on the fire all over Cornwall. Often parked up footsteps from the beach, favourite spots include Watergate Bay and Mawgan Porth.

“This dish was one of the first meals that left the hatch of our truck, and it went down an absolute storm. You can get fresh mackerel in abundance in Cornwall in spring and early summer – catch your own or visit a local fishmonger for the freshest available.” John Stamp.

Makes 4

Ingredients

4 mackerel fillets – ask your fishmonger to fillet your mackerel, unless of course you
have caught your own, in which case, find the sharpest knife and a steady hand.

Dough

Don’t be daunted by making dough. It can be fun, everyone can get involved, and it doesn’t have to be perfect.

• 500g bread flour – we use The Cornish Mill House, St Newyln East
• 300g warm water
• 20g salt
• 20g fresh yeast (5g dried yeast can be used)

Pickles

• 1 cucumber – slice thinly/mandolin
• 100ml cider vinegar
• 50ml water
• 50g sugar
• Pinch salt
• 2 sprigs of dill

Tartare Sauce

• Mayonnaise (we make our own but it’s not a sin to use shop bought)
• 1 tbsp gherkin – chopped
• 1 tbsp capers – chopped
• 1 shallot – finely chopped
• 1 lemon – zest and juice
• Flat-leaf parsley – chopped
• 4 handfuls of rocket
• 4 slices of lemon

Cook it up

Dough

To make the dough, combine all your ingredients in a large bowl and get kneading.
15 minutes by hand should do it.

Split the dough into four portions, make into a ball, dust with flour and leave covered
with a tea towel until doubled in size (approx. 2 hours.)

Use plenty of flour and start to shape your dough – you can use a rolling pin at this
point.

Fry each flatbread in a medium hot pan for a couple of minutes on each side (you
can let them cool and finish them on the BBQ).

Pickles

For the pickles, make your brine by combining the vinegar, water, sugar and salt.
Simmer on a low heat for five minutes.

Meanwhile slice your cucumber thinly and add to a kilner jar (or jam jar).

Pour over your pickling brine and add the dill, leaving the lid ajar until completely
cooled. This can last in the fridge for a week.

Tartare sauce

Chop up all your ingredients for your tartar sauce, stir them up and season with
salt, pepper and lemon juice.

Mac Doughs

Light a BBQ and start to heat your flatbreads – they won’t take long so keep an eye
on them.

When they are hot, pop them on a plate and add a good spoon of tartar sauce and a
handful of rocket.

Cook the mackerel skin down on a very hot BBQ, flip them if needed after a couple
of minutes.

Add your mackerel fillet on top of the rocket, throw on some pickles with a squeeze
of lemon and a pinch of salt.

Fold it up, pack it up and head to the beach to tuck in!

HENK’S BEACH BUNS

Trevisker’s Kitchen Padstow

treviskers.com
@treviskerskitchen

Photo credit: Trevisker’s Kitchen

While known for his succulent steaks, building on decades of know-how from his cattle-farming grandfather, South African-born Henk de Villiers Ferreira – based at Trevisker’s Kitchen on the outskirts of Padstow – is now very much part of the culinary landscape of Cornwall.

“My beach bun is where pizza meets the Chelsea bun! They’re simple but delicious, and the best part is, you can put whatever you like in there. Bake them up at home then share them round at the beach. Forget the cutlery, just enjoy.”

Photo credit: Trevisker’s Kitchen

Ingredients

• 1 pizza dough (shop-bought is fine)
• Tomato purée
• Grated cheese (cheddar or mozzarella)
• Olive oil
• Oregano
• Salt & pepper

Cook it up

Roll out your pizza dough.

Smear on a layer of tomato purée.

Sprinkle with grated cheese.

Roll up your pizza dough.

Slice into rounds – these should look like little pizza swirls.

Place the rounds into an oiled up roasting tin.

Leave to prove for about 30 minutes.

Sprinkle a little cheese on top.

Season with oregano, salt and pepper.

Bake at 180C for 25 minutes.

Head to the beach.

Photo credit: Trevisker’s Kitchen

CRAB SAFFRON AND TOMATO TART WITH KOHLRABI REMOULADE

The Packet Inn, Roseudgeon, Penzance

thepacketinn.co.uk
@thepacketinnsmokehouse

Photo credit: The Packet Inn

Ben Tunnicliffe and Matt Smith are making the most of The Packet’s rural location, with meat and fresh produce from the surrounding farming country, as well as seafood from Newlyn. Local sourcing and seasonality dictates, with a tempting array of small plates that evolves on a daily basis.

“This is a tasty Cornish take on a savoury tart and a great way to enjoy local crab meat. Cut the tart into slices and store in an air-tight container, add a tub of the kohlrabi remoulade too and pop in a cool bag – you’ll have a special centrepiece for your picnic!”

For the pastry:

Ingredients

• 12 inch fluted loose bottomed tart ring
• 300g plain flour
• 170g cold diced butter
• 1 egg beaten
• Pinch of salt

Cook it up

Pre-heat the oven to 175C.

Rub the butter into the flour until it resembles breadcrumbs (or blitz in a food
processor). Add the salt and the egg and bring the mixture together as a dough. Rest
the dough for approx. 20 mins.

Roll out to the thickness of approx. a 50p

Line the tart case, pressing the pastry into the edges of the tart ring. Rest for 20 mins
in the fridge.

Then either dock using a fork or line with silicone and baking beans. Bake in the pre-
heated oven until golden brown and cooked, around 12-15 mins.

Remove from the oven and brush with some beaten egg, then return to the oven
until the egg has set which should take about 3 – 4 mins (this provides a barrier to
the pastry to keep it crisp).

For the tomato sauce:

Ingredients

• 1 large onion, diced
• 3 cloves garlic, crushed
• Sugar
• White wine vinegar
• 400g chopped tomatoes
• Picked and chopped fresh thyme

Cook it up

Fry the onions and garlic in a little oil until softening and starting to colour.

Add sugar and caramelise. Deglaze with the vinegar and reduce until almost dry.

Add the tomatoes and cook until thick and intensely flavoured, then taste and season
with salt and pepper.

For the tart:

Ingredients

• 5 tbsp tomato sauce (see above)
• 4 oz brown crab meat
• 6 oz white crab meat
• ½ pt double cream
• 2 whole eggs
• 1 egg yolk
• A good pinch of saffron
• Salt and pepper
• Fresh herb such as dill, tarragon, chervil

Cook it up

Pre-heat the oven to 140˚C.

Bring the cream to the boil with the saffron and leave covered to infuse for 20
minutes or so.

Mix the brown crab meat with the tomato sauce and adjust the seasoning if
necessary. Spread over the base of the tart.

Scatter the white crab meat over the top of the tomato and brown meat base and

scatter with fresh finely chopped herbs.

Re-boil the cream and whisk the eggs and yolk together – add the hot cream to the
egg mixture and mix thoroughly. Season to taste and pour into the tart case, then
bake at approx 140C for about 20 minutes or until the custard is set.

Kohlrabi Remoulade:

Ingredients

• 500g kohlrabi cut into matchsticks
• 4 egg yolks
• 4 tbsp white wine vinegar
• 1 tbsp grain mustard
• ¾ pt vegetable oil
• ¼ pt extra virgin olive oil
• 2 tbsp finely chopped capers
• 2 tbsp finely chopped gherkins
• 2 finely chopped anchovies
• Freshly chopped parsley, chervil, tarragon and chives

Cook it up

Emulsify the egg yolks with the mustard and vinegar and season.

Continue to whisk while slowly adding the oil until all the oil is incorporated and is the
consistency of mayonnaise.

Add the herbs, capers, gherkins and anchovies and mix thoroughly.

Add the kohlrabi and stir in – taste and adjust seasoning if necessary.