The Beach Blog
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:
- One small scoop of strawberry sorbet
- 25ml Giffard Crème de Fraise des bois
- 75ml Prosecco
- One fresh strawberry and a curl of lemon zest.
- 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.
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:
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
- 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.
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
- 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.
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.
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
Knob of butter
Crispy kale (optional)
- 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
For the onion jam:
Three large white onions
200ml balsamic vinegar
100g demerara suger
Splash of vegetable oil
- Pre-heat the oven to 200ºC (fan).
- 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.
- 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.
- While the onions are cooking, work butter, salt and flour together in a mixing bowl with your fingers, until it reaches a breadcrumb consistency.
- Add 30g of the cheddar to the bowl.
- Slowly add the milk while working the mixture with your hands, until it comes together as a dough.
- Turn out onto a lightly floured surface and roll out until one inch thick.
- Use a circular cutter to cut out the scones. (A two inch cutter should give you 8-10 scones.) Transfer to a baking tray.
- Egg wash each scone using a pastry brush. Sprinkle the remaining cheddar on top.
- Place in the oven for 12-15 minutes until well risen and golden.
- Place on a wire rack to cool.
- While they are cooling and once the onions are cooked, add the balsamic vinegar and demerara sugar to the pan.
- 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.
- 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!
We want to say a big congratulations to the guys that took part in The Smugglers’ Challenge.
The team of four Bude locals set off from the Mayflower Steps in Plymouth on 29 August, aiming to paddle a surfboard almost 300 miles around the Cornish coastline, finishing up in Bude.
The weather, unfortunately, had other ideas. The team completed the stretch along the south coast without any problems, and were making incredible time. However, as the weather set in, it soon became clear that the exposed north coast would just be too risky. There’s very little shelter up there, and not many opportunities to dive into harbours for cover.
At the half way point, the team followed the advice of the coastguard and turned around to paddle back to Plymouth. The total mileage was around the same as it would have been if they’d made it to Bude, so it was still an amazing accomplishment.
The goal was to raise money for two cancer charities – Force and Cancer Research UK. We held a fundraising dinner in at The Beach in August, with all proceeds going directly to the challenge, and have been donating £5 from every three course lunch sold in September. To date we have contributed around £6,500 to the challenge, and have been very happy to support them the whole way.
Donations can still be made via the Smugglers’ Challenge website here. They are very close to their £30,000 target.
We have plans in place for a big finish celebration in early November, to mark the completion of this amazing challenge. Watch this space for more information.
Take a look at the video below for more on the challenge, and the story that inspired it.
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
– 4 slices of cucumber
– 4 lime wedges
– a handful of mint leaves
– 25ml sugar syrup
– 35ml lime juice
– 25ml elderflower cordial.
– 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
– 1 small slice of fresh root ginger
– 1 small chilli
– 35ml fresh lemon juice
– 35ml sugar syrup
– 10ml jalapeno syrup
– 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.
Salted caramel and chocolate mousse
Blending a taste sensation of sweet and salty, this salted caramel and chocolate mousse with popcorn is guaranteed to hit the spot, whether for a dinner party dessert or mid-afternoon treat.
This recipe serves four people, and it’s useful to have a cooking thermometer to hand to help when making the custard, but don’t worry if you don’t.
275g double cream
4 egg yolks
Pinch of rock salt
180g dark chocolate
optional: popcorn, caramelised bananas and/or hazelnuts.
– To make the caramel custard, dissolve the sugar in a thick-based pan on a medium heat.
– Once the sugar has turned golden, slowly pour in the milk and 75g of the cream, whisking constantly, and add the salt. It’s very important to do this slowly so the sugar doesn’t crystallise. Also, be careful as sugar boils at 180ºC.
– Place the egg yolks in a bowl. Pour the caramel cream mixture into the bowl, mix together, and then pour back into the pan.
– Break up the dark chocolate and place in a separate bowl.
– Moving the custard mix constantly, heat to 84ºC (this is where the thermometer comes in handy). Once there, pour 200g of the custard mix (around two thirds) over the dark chocolate. Stir until the chocolate has melted.
– Set the rest of the custard mix to one side for garnish later. Let the chocolate mix cool down to room temperature.
– While this is happening, whip the rest of the double cream to soft peaks. When the chocolate mix is cool, add one third of the whipped cream to it and fold in gently. Repeat until all of the whipped cream has been folded in to the chocolate mixture.
– Place the mixture into containers, moulds or nice serving glasses and let them set in the fridge for at least 2 hours.
– Garnish with the remaining cold caramel custard. On my dish I also garnish with popcorn, caramelised bananas and hazelnuts, but it’s really up to you. Simple clotted cream ice cream is nice, or a shortbread crumb. Get creative!
Asparagus and blue cheese scotch egg
Asparagus season is in full swing in Cornwall, and what better way to enjoy it than with this vegetarian-friendly take on a scotch egg. If you like the sound of it, watch the video and let head chef Joe Simmonds guide you through the method. The average scotch egg is usually wrapped in meat, but an encasing of creamy béchamel sauce is a little-known method that tastes just as (if not more) delicious. We’ve used Cornish Blue cheese which is a great addition to the flavour combinations. This dish could be lunch, a snack, or an impressive starter to any dinner party.
For the scotch egg, you will need:
– Two eggs
– 100g of butter
– 100g plain flour
– 50-60ml milk
– 40g Cornish blue cheese, grated
– 50g panko breadcrumbs
– Salt and pepper
– Half a lemon
For the asparagus:
– A handful of baby radishes
– 100 ml of stock or white wine
– Salad leaves
– 75g butter
– Salt and pepper
– One bunch of asparagus (around 10 stems)
For the béchamel sauce, put a saucepan on medium heat and melt 50g butter. Once melted, add 50g of the flour and whisk to combine.
Slowly add the milk, whisking continuously to form a smooth mixture.
Add salt, pepper, and the cheese, and whisk until the mixture forms a smooth, thick sauce.
Remove the pan from the heat, mix in the juice of half a lemon and pour the mixture out into a flat tray.
Place the tray in the fridge for up to an hour or until the mixture has solidified.
Bring a pan of water to a rolling boil and gently place the egg in the water and set a timer for five minutes. Once the time is up, remove the egg from the water and allow it to cool. Once cold enough to handle, gently de-shell the egg and set aside.
Bring another pan of water to the boil for the asparagus.
To prepare the asparagus, bend towards the bottom of the stem until they snap. Discard the woodier bottom ends and set one half of the bunch aside. This will make up the salad.
For the remaining half, peel the outer skin off the stems and place the bunch in the boiling water for three minutes.
After three minutes, take the pan of boiling water off the heat, carefully remove the asparagus with a slotted spoon and place it on kitchen paper to drain.
Heat a frying pan on the hob and sauté the asparagus stems with a dash of oil for a few seconds. Add a generous pinch of salt and a small knob of butter.
Once the butter has completely melted, add the stock or wine to the pan and allow the liquid to simmer until it had reduced by half. Add the remaining butter and stir the pan until the sauce is thick, remove the saucepan from the heat.
After an hour, remove the béchamel mix from the fridge, scrape a handful of the mixture into your hands and roll it around in your palm for a few seconds to make it more malleable. Flatten the mixture into a 1cm thick pancake and gently encase the egg to form a smooth ball.
Place the flour and breadcrumbs in separate, shallow dishes. Whisk the raw egg and place in another shallow dish. Dip and roll the béchamel-covered egg in the flour until coated completely, then in the egg, and then the breadcrumbs.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous.)
Very carefully place the scotch egg into the hot oil and deep-fry for tree minutes, until the breadcrumbs are golden and crisp.
Whilst the scotch egg is cooking, begin preparing the salad. Peel the remaining asparagus into ribbons and place into a bowl.
Thinly slice the baby radishes and add to the bowl, along with the salad leaves, salt and pepper and a drizzle of oil. Mix everything together and set aside.
Carefully remove the scotch egg from the oil with a slotted spoon and drain on kitchen paper.
Place the asparagus on your serving plate with a few spoonfuls of the buttery sauce and top with a handful of the salad mix.
Gently slice the scotch egg in half, place on top and layer on another small handful of salad.
Last but not least, enjoy!