The Beach Blog

Spiced hake fillet with roast artichokes

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 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

Vegetable oil

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.

Fundraising update

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.

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.




– 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.





– 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.


225g milk
275g double cream
75g sugar
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!


Cocktail tutorial - how to make a passion martini

Our cocktail menu is brimming with sophisticated blends and delicious tipples that are perfect to sip on in the bar or on the terrace. We thought we’d give you a slice of the action and let you in on learn how to make one of the most popular cocktails on the menu: a passion martini.

Let our bar manager Rudi West take you through the steps to make a passion martini at home.


– 25ml Passoa
– 50ml Absolut vanilla vodka
– 50ml passionfruit purée
– 25ml lime juice
– 12.5ml vanilla syrup
– Prosecco
– Half a passionfruit


Equipment you will need:

– A spirit measure
– Boston cocktail shaker
– Two serving glasses, one coupé for the martini and a shot glass for prosecco
– Strainer



1. Chill your serving glass by filling it with ice and set aside.

2. Place all ingredients apart from the prosecco in the Boston cocktail shaker.

3. Fill the shaker with ice, place the lid on firmly and shake for 10 to 15 seconds.

4. Remove the ice from the serving glass.

5. Separate the Boston shaker, place the strainer on top and pour into the chilled serving glass.

6. Top with the passionfruit half and serve with a shot glass of prosecco.



Cocktail Tutorial - how to make an espresso martini

We have recently launched a great new cocktail menu in our bar, which has a great selection of delicious blends, along with some classic favourites too. We thought we’d give you a slice of the cocktail action and let you in on how to make some yourself at home, with an easy-to-follow video tutorial from our talented bar manager Rudi West.

Watch the video of how to make an espresso martini cocktail, then give it a go yourself.


– 50ml Absolut vanilla vodka
– 25ml creme de cacao
– 25ml Kahlua
– 25ml vanilla syrup
– One shot of espresso
– Coffee beans to garnish
– Ice


– Rocks glass
– Boston shaker
– A spirit measure


1. Chill your serving glass by filling it with ice and setting aside.

2.Place all ingredients in the glass half of the Boston cocktail shaker, fill the glass with ice, place the lid of the shaker on firmly and shake.

3.Remove the ice from the serving glass. Separate the Boston shaker, place the strainer on top and pour into the chilled serving glass for a lovely frothy finish.

4.Top with three coffee beans and serve.


Cocktail Tutorial - How to make an amaretto sour

We have recently launched a new cocktail menu, brimming with exotic blends and delicious tipples to sip on in the bar. We thought we’d give you a slice of the action and let you in on how to make some, introducing our King of cocktails, bar manager Rudi West.

Watch the video of how to make the cocktail, then give it a go yourself.


– The white from one egg
– 50ml Disaronno
– 12.5ml sugar syrup
– 25ml lemon juice
– Lemon slices to garnish


– Rocks glass
– Boston shaker
– A spirit measure
– Strainer


1. Place the egg white in the Boston shaker glass, discarding the yolk.

2. Add the disaronno, sugar syrup and lemon juice into the glass, place the lid of the shaker on firmly and shake.

3. Fill two thirds with ice and shake again.

4. Place cubed ice into your serving glass and strain the contents of the Boston shaker into it.

5. Garnish with the lemon wedges and serve.


Mackerel with feta, cucumber, apple and shallot salad recipe

Our Head Chef Joe Simmonds will make a special appearance at Padstow Christmas Festival, to demonstrate his fantastic culinary skills on stage this year, sharing the spotlight with Rick Stein, Nathan Outlaw and Clare Smyth, along with plenty of other talented chefs.


2 mackerel fillets
30g feta cheese
Half an apple
Quarter of a cucumber
2 shallots
100ml white wine vinegar
100ml water
50g caster sugar
50ml cassis
4 tablespoons mayonnaise
4 teaspoons wasabi paste
1 lime zest and juice
A small amount of cress or pea shoots to serve
Salt and pepper
A splash of cooking oil


Make a pickling liquor by heating the white wine vinegar, water, sugar, and cassis in a saucepan. Bring to the boil. 

Take the pickling liquor off the heat. Slice the shallots into half cm rings and place in the liquor. 

Next, season the mackerel (it’s best to do this five minutes before cooking). Add a splash of oil to a frying pan and place on a low heat to warm up.

Dice the apple neatly and place in a bowl. Squeeze lime juice from half the lime over the apple. Dice the feta and add to the bowl. 

Peel the cucumber and dice (or, if you have a melon baller make 10 balls of cucumber). Add to the bowl and season with salt. 

Place the mackerel skin down in the pan and hold down for ten seconds so it doesn’t curl.

While the mackerel is cooking, add the wasabi paste to the mayonnaise with a squeeze of lime juice.

Go back to the mackerel. In total, this should be cooked for 4-5 minutes on the skin side only, on a medium heat.  

While the mackerel is finishing off, start assembling the ingredients on the plate with a swipe of the wasabi mayonnaise. Dot the apple cucumber and feta around plate, then take the shallot rings out of the liquor and lean a few of them against against the diced salad. 

When the mackerel is 90% cooked, flip over, take off the heat and place on your salad. Garnish with lime zest, a pinch of pepper and cress or pea shoots. 


This is one of my favourite recipes as it encompasses the traditional pairing of chocolate and orange in an indulgent, satisfying and truly luxurious way. Get it right and this recipe will impress.

Pastry can be a little daunting, but the thing to remember is that it’s lots of little easy steps – follow the recipe like this and you’ll achieve the perfect result every time.


Chocolate Fondant

4 medium eggs (whole)
90g caster sugar
240g unsalted butter
200g dark chocolate
30g plain flour

Orange Parfait

5 medium egg yolks
140g caster sugar
Juice and zest of 2 large fresh oranges
425ml of double cream


First make the orange parfait. This is a smooth, luxurious type of ice-cream and will need 24 hours freezer time. Add the sugar, juice and zest of the oranges into a heavy-based pan and put this onto a medium heat. This mix will need to reach 118 degrees Celsius. If you don’t have a sugar thermometer watch the mix: it will start boiling, and when the bubbles start to slow down it is ready. If you take it too far you will have orange caramel.

Have the egg yolks ready in an electric stand mixer with whisk attachment (at the very least you’ll need an electric hand whisk and metal bowl). Start to whisk the egg yolks on the highest setting then slowly pour the hot orange syrup onto the egg yolks (be careful as sugar boils at a lot higher temp than water), whisk for at least five minutes until mix is soft fluffy and holds itself, it will have changed from orange and watery to light pale and cloud-like.

Whilst the egg mix is whisking place the double cream into a bowl, whisk until soft peaks form, (the idea is when the egg mix is ready it’s the same consistency as the cream – if you over-whip the cream it will be too dense and sink when combined).

Now lightly fold the cream into the cold egg mix. This is where you can get creative: I pour the mix into a tray and then portion later but you can buy lots of fun shaped moulds and set the parfait into these, or simply pour into a plastic container and use an ice-cream scoop. The parfait will take at least six hours to set in the freezer, but I advise a good 24 hours just to be sure. This recipe doesn’t require churning.

Now for the fondant. You can also make this the day before then bake to order. I advise you make the mix a couple of hours before at least, baking a cold mix ensures you will get a gooey middle.

Whisk the eggs and sugar until light and fluffy. Melt the butter in a pan then pour the hot butter over the chocolate, stir until chocolate and butter are combined. Fold the melted chocolate into the egg mix, then fold in the flour.

Pour the mix into lined metal dariole or pudding moulds (line with melted butter and cocoa powder to stop the fondants sticking), around 60g per portion. Keep refrigerated until needed. These will last a few days so any spare can be enjoyed another time.

When ready to cook set your oven to 185 degrees Celsius, place fondants on a tray, then bake for 10 minutes. Rest for one minute then turn out onto a serving plate. Place the ice-cream parfait next to fondant and enjoy. 

Note: I garnish with candied kumquats (these have been sliced then poached in a sugar syrup), fresh orange segments, chopped almonds, and honey cress. You can also make orange curd – the options are endless – but if you go with the two main elements you’ll still have a dessert to remember.