The Beach Blog

New Year's Eve 2018

Join us for celebrations and see in the New Year with our five course menu created by head chef Joe Simmonds, priced at £75.00 per person.

Find the full menu below, and call the team on 01288 389800 to book.

 

SEA TROUT
Smoked sea trout mousse, brioche, beetroot gel, sea trout, apple & dill tartar, beetroot sorbet and trout caviar

COD
Poached cod fillet, pancetta foam, roasted cauliflower, wild mushroom & pancetta cracker, caramelised cauliflower puree and a pancetta, girolle, pickled clam & hazelnut dressing

LAMB
Roasted lamb striploin, almond crumb, broccoli ginger almond & chilli puree, potato & confit lamb terrine, charred broccoli, anise carrots, butter baked garlic and spiced red current lamb jus

BLACKCURRANT
Blackcurrant sorbet, poached & raw pear ‘tartar’, ginger & oat crumb and candied ginger

CHOCOLATE
Dark chocolate & passionfruit dome, passionfruit curd, chocolate & olive oil ganache, chocolate crumb and passionfruit dressing

Seasonal local produce

We are extremely lucky to have such a variety of fresh, seasonal produce during autumn. From hearty root vegetables to leafy cabbages and crumble-worthy tart fruits, autumn’s harvest influences warming dishes that will help you make the transition from our long, hot summer into the colder months ahead.

Head chef Joe Simmonds has taken inspiration from Cornish produce that is at its best during autumn to create our new menus, with many dishes featuring some of our favourites below.

We caught up with Joe after a busy lunch shift so he could tell us about his thought process behind the new menus, and what he loves about autumnal produce:

 

What do you like about the ingredients at this time of year?

We start to move away from the lighter, more delicate foods that we use in the summer, but yet they’re still not too heavy. I love foraging in autumn, not only do you find the best fresh ingredients but it’s also a really fun activity to do. Being creative with food pairings is great as the seasons start to change (we think Joe’s starter of the cauliflower salad with apple is a delicious example of this).

Do you use local suppliers?

Yes, our west country suppliers are some of the best in the UK. Our wild mushrooms come from just across the boarder in Devon, but we’re very fortunate in Cornwall to be both close to the coastline for fresh seafood, and also be surrounded by glorious green fields full of vegetables and livestock.

If you had to pick, which would be your favourite dish from the new menu?

I think it would have to be the pan roasted haunch of venison. The flavours and textures of the dish are really earthy, and it combines some of my favourite autumnal ingredients, red cabbage and wild mushrooms, in a variety of different forms.

 

JOE’S TOP FIVE SEASONAL INGREDIENTS TO LOOK OUT FOR AT THIS TIME OF YEAR ARE:

  • Cavolo nero
  • Celeriac
  • Wild mushrooms
  • Red cabbage
  • Quince

 

View our evening menu for more information, and call the team on 01288 389800 to book a table.

Our 2018 Christmas menu

Our 2018 Christmas menu has arrived.

Head chef Joe Simmonds has created a three course delight, which will be available from 3rd – 23rd December, priced at £32.50 per person.

Find the full menu below, and call the team on 01288 389800 to book.

 

STARTERS

Festive Soup of the Day

With cinnamon & pumpkin rolls

Smoked Salmon

With gin & tonic gel, cucumber & mint salad, pickled shallots, charred cucumber, lemon mayonnaise

Venison “Christmas Pudding”

With brandy fruit, pickled blackberries, glazed chestnuts, brandy cream sauce

Poached Pear

with walnut crumb, whipped blue cheese, mulled wine gel, celery & red onion dressing, candied walnuts

 

MAINS

Turkey “Sausage Roll”

With bread sauce, sweet pickled red cabbage, wilted Kale, Parisienne potatoes, cranberry gel, turkey gravy

Honey Mustard Glazed Ham Loin

With pancetta croquettes, roasted broccolini, chard, Black Bomber mash, caper, hazelnut, lemon brown butter

Squid Ink Cod

With port & cinnamon risotto, seared baby squid, parsley lemon dressing, salt baked beetroot

Sprout & Artichoke Tarte Fine

With fermented hispi cabbage, truffle artichoke puree, roasted sprout, roasted chestnuts

 

DESSERTS

Christmas Pudding Baked Alaska

With brandy cream, meringue, Christmas pudding crumb

Chestnut Praline Parfait

With port figs, ginger cake, Speculoos biscuit

Chocolate Orange Tart

With tonka bean ice cream, poached orange and orange crisp

Local Festive Cheeseboard

With crackers and port

Strawberry Sherbet Cocktail Recipe

A very popular cocktail in our bar, the Strawberry Sherbet Fizz is the ultimate summer drink, blending refreshing strawberry sorbet with bubbly prosecco for a decadent treat to enjoy on the terrace. Seeing as it’s such a hit in the bar, we thought we’d share the super simple cocktail recipe so you can make it at home too.


Strawberry Sherbert Fizz

YOU WILL NEED:

METHOD:

  • Add the strawberry sorbet and Giffard Crème de Fraise des bois to your chosen serving glass (we’ve opted for a champagne glass for added glamour)
  • Crush the sorbet with a spoon and gently stir the mixture together
  • Add the prosecco to just below the rim of the glass and stir carefully, enquiring the prosecco doesn’t fizz too vigorously
  • Use a sharp knife to create a slit in the bottom of the fresh strawberry and place it on the rim of the glass along with the lemon rind
  • If you’ve chosen a short glass to serve the cocktail in, you could add a biodegradable straw for easier drinking.

ENJOY!

No.15 Great Pulteney's Oliver Clarke at The Beach

We are extremely excited to be welcoming No.15 Great Pulteney‘s Oliver Clarke back to Bude to prepare dinner alongside Joe Simmonds on Friday 8 June.

Born and bred in Bude, Oliver is now head chef of Bath’s beautiful boutique hotel, spa and restaurant, and has previously worked for a number of fantastic places, including Bordeaux Quay in Bristol, Langdon Court in Devon, and Horn of Plenty in Cornwall, as well as The Beckford Arms in Tisbury, which won best dining pub of the year during Oliver’s time there.

Oliver prides himself on a classic cooking style with modern touches, preparing dishes that showcase the finest local and seasonal produce available. The pair will be preparing a six-course feast on Friday 8 June at The Beach, with a fantastic menu:

Pheasant Cannelloni
Crispy pheasant egg, black garlic emulsion and gremolata dressing.

Hand Picked Cornish Crab
Coconut, pineapple salsa, wasabi and yuzu gel.

Confit Fillet of Stonebass
Tomato, broad beans, tarragon and radish with smoked tomato and tarragon consommé.

Salt Marsh Lamb
Courgette and basil, confit tomato, pomme anna and lamb jus.

Baked White Chocolate
Passion fruit curd, lemon and thyme and salted caramel.

Bitter Dark Chocolate Mousse
Cherry gel, kirsch parfait, candied cherries and chocolate crumb.

 

To find out more information or book at table, call our friendly team on 01288 389800.

Cocktail recipe: lemongrass martini

We have asked our wonderful bar team to share the recipe for one of the most popular cocktails on the menu: a lemongrass martini.

If you’re having friends round this weekend, shake them up this cocktail. Its guaranteed to impress, with a fresh, zingy flavour that everyone will love.


YOU WILL NEED:

  • 50ml Olmeca Blanco tequila
  • 15ml Giffard triple sec
  • 15ml Lemongrass syrup
  • 1 fresh lime, quartered

METHOD:

  • Add the tequila, triple sec and lime juice to a cocktail shaker
  • Add a few handfuls of ice until the cocktail shaker is two-thirds full
  • Securely fasten the lid and shake vigorously for 10-15 seconds
  • If you’d like to salt rim your glass, sprinkle a teaspoon of sea salt in a flat, wide dish. Using a segment of the squeezed lime, wipe the flesh around the rim of the glass to wet it, and then dip the rim in the salt.
  • Strain the liquid mixture into your serving glass and fill with ice.
  • Top with your choice of garnish. We went for a slice of orange, a spiral of lime rind and a biodegradable straw.

ENJOY!

 

Mango Tango mocktail recipe

We have a delicious mocktail available in the bar at the moment, the perfect antidote to feeling left out if you’re the designated driver or attempting to go alcohol-free. Blending an exotic combination of fresh passionfruit, lime and pineapple, the flavours mix together perfectly, resulting in a delicious drink with a healthy dose of fruit too, and we’ve shared the mocktail recipe.

If your busy schedule doesn’t allow for a drink in the bar, try and make this tropical drink at home.


YOU WILL NEED:

  • One fresh passionfruit, halved
  • One lime halved (in order to recreate the lime garnish in our cocktail, peel a spiral from the lime using a paring knife before slicing the fruit in half)
  • A tablespoon of mango purée
  • 250ml pineapple juice
  • 15ml Monin vanilla syrup

 

METHOD:

  • Spoon the flesh from one half of the passionfruit into a tall serving glass.
  • Add the mango purée, pineapple juice, Monin syrup and the juice from half of the lime.
  • Stir the mixture carefully and top with ice.
  • Spoon the remaining passionfruit flesh onto the top of the ice, and top with your choice of garnish. We went for a slice of orange, a spiral of lime rind and a sprig of fresh mint with a biodegradable straw.

ENJOY!

Spiced hake recipe

Our head chef Joe Simmonds has very kindly shared his recipe for a delicious and hearty dish that’s guaranteed to impress dinner guests: spiced hake fillet with roast artichokes. This hake recipe serves four people and would make a great meal to enjoy in the colder months of autumn and winter.


Hake Recipe

Ingredients:

4 fillets of hake

1 tablespoon of cumin

1 tablespoon of ground ginger

1 tablespoon of cinnamon

500g Jerusalem artichokes

1 pack of cooked flatpack chestnuts (you can normally buy these in most supermarkets around Christmas)

200g of Brussel sprouts

100g of smoked streaky bacon or pancetta

200g of clams (or you can substitute for another shellfish)

2 medium sized shallots

1 sprig of thyme

2 cloves of garlic

500ml of chicken stock

1 large baking potato, diced

100ml of double cream

Vegetable oil

Knob of butter

Crispy kale (optional)


Method:

  • Lightly toast the cumin, cinnamon and ginger in a dry pan, for 2-3 minutes until it smells aromatic. Leave to cool.
  • For the artichoke and clam chowder, dice one onion. Sweat that off with a knob of butter in a heavy base pan for about 5 minutes. Then add one sprig of thyme, two cloves of garlic, 50g of the Jerusalem artichokes and the potato. Cook those off for another 5 minutes together.
  • Cut the streaky bacon into small strips and add to the pan.
  • Add 500ml of chicken stock. Preferably fresh, from a supermarket or you can make your own. Bring to boil and then turn to simmer, until the potatoes and artichokes are cooked. Put this to one side.
  • With the remaining artichokes, wash and cut in half. Put them face down on a baking tray with a little bit of oil, roast them in the oven for about 30/40 minutes until tender and a nice golden colour on base.
  • For Brussel sprouts, boil in a pan for 5 minutes. Put into ice water.
  • Return to chowder, add 100ml of cream and then blitz in a liquidiser until smooth and season to taste.
  • Place the hake fillets flesh side down in the cooled spices. Heat a non-stick frying pan, with a tiny dash of oil.
  • Shake off any excess spice from the hake fillets and place skin-side down in the pan, holding it so the skin stays flat and goes crispy. Cook for 2 minutes and then turn over, and add knob of butter, and pop it in the oven for 8 minutes.
  • Reheat the chowder with 200g of clams until they open. Put the chowder in a large soup bowl and then place artichokes, sprouts and chestnuts around. Place the hake fillet in the middle, and garnish with crispy kale if you like.

Cheese scones with onion jam recipe

Our head chef Joe Simmonds has put together a wonderfully simple cheese scones and onion jam recipe, a great combination that would be perfect for a quick but delicious lunch, or a mid-afternoon snack. This recipe makes 8 – 10 scones, and they’re best enjoyed fresh from the oven, with a chunk of butter and a healthy dollop of the jam.


 

For the scones:

225g self raising flour

pinch of salt

55g unsalted butter

40g mature cheddar, grated

140ml milk

1 egg

 

For the onion jam:

Three large white onions

200ml balsamic vinegar

100g demerara suger

Splash of vegetable oil

 


  1. Pre-heat the oven to 200ºC (fan).
  2. Peel and slice the onions as finely as possible. Add a splash of vegetable oil to a heavy-based pan and put on a medium heat.
  3. Sweat off the onions very slowly until they are nice and golden and soft. Make sure this is done gently – this could take up to two hours, stirring occasionally.
  4. While the onions are cooking, work butter, salt and flour together in a mixing bowl with your fingers, until it reaches a breadcrumb consistency.
  5. Add 30g of the cheddar to the bowl.
  6. Slowly add the milk while working the mixture with your hands, until it comes together as a dough.
  7. Turn out onto a lightly floured surface and roll out until one inch thick.
  8. Use a circular cutter to cut out the scones. (A two inch cutter should give you 8-10 scones.) Transfer to a baking tray.
  9. Egg wash each scone using a pastry brush. Sprinkle the remaining cheddar on top.
  10. Place in the oven for 12-15 minutes until well risen and golden.
  11. Place on a wire rack to cool.
  12. While they are cooling and once the onions are cooked, add the balsamic vinegar and demerara sugar to the pan.
  13. Heat the mixture uncovered on a low heat until the liquid has reduced right down and become sticky. This will take around 30 minutes, and you’ll need to stir it every few minutes. 
  14. Place the jam into a Kilner jar and store in the fridge. Spoon out the jam whenever you are ready to enjoy with the cheese scones!

Summer mocktails

Our new cocktail menu is the perfect selection of drinks for summer, with vibrant flavours and refreshing blends that should most definitely be enjoyed in the sunshine. We thought we’d let you in on how to re-create two of our nonalcoholic mocktails, a cucumber and mint limeade, and a ginger and jalapeno lemonade, which couldn’t be easier to make. If a mocktail just won’t cut it, add a shot of your favourite gin and enjoy.


CUCUMBER AND MINT LIMEADE

 

Ingredients

– 4 slices of cucumber

– 4 lime wedges

– a handful of mint leaves

– 25ml sugar syrup

– 35ml lime juice

– 25ml elderflower cordial.

 

Method

– Muddle the cucumber, lime and mint in the bottom of a glass.

– Half fill the cup with ice, add the remaining ingredients and stir.

– Fill the glass to the top with crushed ice, and add soda.

 


GINGER AND JALEPENO LEMONADE

 

Ingredients

– 1 small slice of fresh root ginger

– 1 small chilli

– 35ml fresh lemon juice

– 35ml sugar syrup

– 10ml jalapeno syrup

 

Method

– Muddle the ginger and chilli in the bottom of a glass,

– Half fill the cup with ice, add the remaining ingredients and stir,

– Fill the glass to the top with crushed ice, and add soda.

Enjoy!