The Beach Blog

New Year's Eve at The Beach

Join us for celebrations at The Beach at Bude and see in the New Year with a delicious menu created by head chef Jamie Coleman.

Please see the menu below, priced at £65 per person. For more information and to purchase a ticket, call the team on 01288 389800.

 

SNACKS
Crab and mango cannelloni
Lamb fitters, haggis ketchup
Herb arancini

ROASTED SCALLOP
Piccolo parsnip, curry and coriander

PEKING DUCK
Charred cucumber, turnips, duck confit bao bun, ponzu tea

BUTTERMILK PANACOTTA
Raspberry, rose, white chocolate and oats

DARK CHOCOLATE MOUSSE
Caramel, shortcake, blackberry and sea salt ice cream

Wine Tasting at The Beach

Our next wine tasting dinner is coming up on Friday 1 November, where our head chef Jamie Coleman will be delivering a delicious five course feast to be paired with a wine flight.

Call us on 01288 389800 to book your place. Tickets are £45, arrival from 7pm for a 7:30pm start.

Tasting Menu

Roasted pumpkin

cherries, pumpkin seeds and Kirsch

Plaice fillet

steamed crab dumpling, salsify, shiitake mushroom and Thai green sauce

BBQ beef rump

sticky beef shin, turnips, swede and Tribute ale

Toasted marshmallow

orange and hazelnuts

Toffee apple

whipped cheesecake, almond biscuit and cider caramel

Floral Pressé mocktail recipe

Our bartender Matty created this refreshing mocktail for the MONIN Europe Elevated Cocktail Competition.

Its subtle, floral flavours are perfect for late summer evenings on The Beach terrace, to be enjoyed whilst watching the sun setting over Summerleaze Beach.

Matty has shared his secret recipe below, so you can now make it yourself at home with friends and family.

You will need:

  • 25ml MONIN Elderflower (Fleur de Sureau) syrup
  • 12.5ml MONIN Hibiscus syrup
  • Dash of Fee Brothers Lemon Bitters
  • Elderflower pressé (Cornish Orchards if possible)
  • Garnish with lime wedge and cucumber spiral

Method:

  • Add all ingredients apart from the elderflower pressé into a cocktail shaker and shake well
  • Take a tumbler and add crushed ice to the top of the glass
  • Pour in the mixture and top it with the elderflower pressé
  • Serve with lime wedge and cucumber spiral to finish

 

 

ENJOY!

Christmas and New Year at The Beach

Christmas

At The Beach at Bude, we can cater for large groups or smaller parties, with the private clubroom available for exclusive use, seating between 10 and 25 guests.

View our Christmas party menu below for groups of eight or more, priced at £25 per head. If you would like to book a party, please contact our reception on 01288 389800. Available from Tuesday 3 to Monday 23 December 2019.


Starters

WHITE ONION SOUP

Cheese and chive

DUCK LEG TERRINE

Celeriac, pear and walnuts

GIN SOUSED MACKEREL

Cucumber and preserved lemon

Mains

ROAST TURKEY

Sage and onion stuffing, roast potatoes, carrots, brussel sprouts and cranberry sauce

VENISON WELLINGTON

Smoked mash potato, parsnips and kale

SEA BASS

Scallop mousse, cucumber, apple and caviar cream

TANDOORI CAULIFLOWER

Pomegranates, yoghurt and lime

Desserts

CHRISTMAS PUDDING

Brandy sauce

PASSIONFRUIT CHEESECAKE

Dark chocolate sorbet

CHOCOLATE MOUSSE

Sea salt, caramel and banana


New Year

The Beach is the ultimate place to see in the new year in Bude, and our head chef Jamie Coleman has put together a New Year’s Eve menu, in order to make sure celebrations are extra special. 

See the menu below, priced at £65 per person. For more information and to purchase a ticket, call the reception team on 01288 389800.


SNACKS
Crab and mango cannelloni
Lamb fritters, haggis ketchup
Herb arancini

ROASTED SCALLOP
Piccolo parsnip, curry and coriander

PEKING DUCK
Charred cucumber, turnips, duck confit bao bun, ponzu tea

BUTTERMILK PANACOTTA
Raspberry, rose, white chocolate and oats

DARK CHOCOLATE MOUSSE
Caramel, shortcake, blackberry and sea salt ice cream

Terrace menu

We offer a very informal service on our terrace and in the bar, allowing you the chance to enjoy a relaxed dining experience with stunning sea views over Summerleaze Beach.

Our separate terrace and bar menu below is served between 5pm and 8pm everyday. This is available on a walk-in basis only as we do not take bookings in these areas.


For the table

all served with sourdough, whipped butter and pickles

Italian platter £8

cured ham, coppa ham and pickled peach kebab with smoked tomatoes and bocconcini 

Mezze platter £8

olives, smoked almonds, roasted fig, feta, hummus, smoked aubergine and artichokes

Seafood platter £8

hot smoked salmon, scampi tails, breaded whitebait, pickled clams and mussels, and Coronation crab on toast


Main menu

Breaded whitebait £6

sourdough bread and aioli

Buttermilk chicken £7

sweet pickled celery, lemon mayo and chipotle chilli

Fish & chips £16

crushed peas, tartare sauce and french fries

Soft taco £16

BBQ aubergine, spring onion crema, smoked tomato, fried polenta and feta

Seafood linguine £8/£16

preserved lemon, garlic and parsley

Mussel carbonara £8/£16

served with rosemary focaccia 

Exmoor beef burger £16

gherkin relish, pretzel bun, gem lettuce, tomato and cheddar fritter

Scampi £16

french fries and garden peas 

Caesar salad £10

hen’s egg, parmesan, croutons and anchovies

(add chicken or hot smoked salmon +£3)

French fries £5

Onion rings £5


For the kids

Fish, french fries & peas £7

Sausage, french fries & beans £7

Scampi pieces, french fries & peas £8

Cheeseburger taco & french fries £8

Pesto linguine & parmesan cheese £7

 

Alternatively, our main restaurant is open daily between 12pm and 3pm for lunch, and 5pm until 9pm for dinner. An example restaurant menu can be viewed here. If you would like to book a table in the restaurant, call our reception team on 01288 389800 to make a reservation.

Bude Triathlon 2019

We are proud sponsors of the Bude Shoreline Triathlon again this year, taking place on Sunday 30 June.

Whether you’re coming to Bude to participate in the exciting annual event, or are simply going to be spectating, join us for a meal at The Beach where we’ll be serving the following menu from 12pm until 8pm.


Whitebait & garlic aioli £6

Scampi & Marie Rose £6

Buttermilk chicken with lemon mayo & chipotle jam £6

Caesar salad, anchovies, parmesan & hen’s egg £8

Exmoor beef burger & chips £10

Fish & chips with crushed peas £10

Club sandwich: chicken breast, hen’s egg & bacon £10

Spiced falafel burger & french fries £10

French fries £4

Sweet potato fries £4

Weather permitting, we will also have a DJ on the terrace throughout the afternoon to celebrate the achievements of all the athletes.

Brown Banana cocktail recipe

The Brown Banana cocktail is a new favourite here at The Beach bar. It’s the ultimate indulgent drink which is the perfect accompaniment to a dessert, or simply enjoyed on its own of an evening.

With this super simple cocktail recipe, you can now make it in the comfort of your own home too.


 

YOU WILL NEED:

  • 50ml Mozart chocolate liqueur
  • 25ml vanilla vodka
  • 12.5ml crème de banana
  • 12.5ml double cream (plus 100ml for the topping)

 

METHOD:

  • Add the chocolate liqueur, vanilla vodka, crème de banana and double cream into a cocktail shaker
  • Securely fasten the lid and shake vigorously for 10 seconds
  • Whip up 100ml of double cream
  • Pour the contents of the cocktail shaker into a serving glass and top with the whipped cream
  • Garnish with a mint sprig

 

ENJOY!

Easter Sunday menu

Easter Sunday is the perfect time to get together with friends and family around the dinner table, and enjoy the long bank holiday weekend. The next Easter Sunday menu will be released in early 2020, but here is an example of our previous menu.

 

Starters

Cornish asparagus
With herb salad and egg yolk dressing

Pea soup
With smoked ham hock

Prawn cocktail
With shellfish sauce

 

Mains

Lamb leg
with boulangere potato, sprouting broccoli and lamb jus

Roast chicken
With pancetta, chestnut mushrooms and bread sauce

Cornish cod
With crushed Jersey Royals and pea vinaigrette

Baked potato
With cheddar cheese, leeks and truffle

 

Desserts

Rhubarb trifle
With rosehip custard and pistachio cream

Roasted pineapple
With whipped ricotta

Cheese board
With quince jelly, chutney and grapes

Mothering Sunday menu

Celebrate Mother’s Day with us at The Beach, one of our favourite services of the year where we get to see so many families come together for a delicious lunch.

Find the full menu below from 2019, and keep an eye out for the 2020 menu coming soon.

STARTERS

BROCCOLI SOUP
With blue cheese and pine nut croquette

CORNISH ASPARAGUS
With egg yolk dressing, Monteux sausage and aged parmesan

PRAWN COCKTAIL
With Marie Rose, dried tomatoes and picked cucumber

 

MAINS

LAMB WELLINGTON
With fondant potato, cabbage and bacon

ROAST CHICKEN
With sage and onion stuffing, baby roasties and carrots

COD
With potato crust, warm tartare sauce and pickled seafood

COURGETTE TART
With tomato, feta and mint salad

All served with seasonal vegetables and dauphinoise potatoes

 

DESSERTS

WHITE CHOCOLATE MOUSSE
With raspberries, oats, honey and whisky

PISTACHIO AND RAPESEED OIL SPONGE
With rhubarb and pink gin

WESTCOUNTRY CHEESE BOARD
With chutney, grapes and celery

How to make the perfect Sunday roast

A family favourite; often a time when all generations come together around the dinner table and enjoy a hearty meal whilst catching up on the week’s events. Cooking a delicious Sunday roast can be quite an accomplishment, and thanks to our head chef Jamie Coleman, we’ve outlined the top tips to make sure each element of the plate is cooked to perfection.

The meat

Whether you fancy beef, pork or lamb for the main event, we’ve got Jamie’s advice on the best cuts of meat for roasting. For beef lovers, it has to be a slow-roasted sirloin, seasoned heavily with salt, pepper and rapeseed oil before placing in the oven. Cook at 230 degrees for 15 minutes, then turn the oven down to 160 degrees and cook for 30 minutes. You must allow the meat to rest for an hour once taken out of the oven covered in foil, so when you carve you should have perfectly pink beef. It’s great served with horseradish cream.

If you prefer lamb, the best is a pot-roasted shoulder, boned and rolled (any butcher can do this for you) then stud with garlic cloves, rosemary and anchovies. Seal off in a casserole dish, then add chunky chopped carrots, onions and parsnips. Lid the dish and cook in oven at 160 degrees for approximately four hours, until it’s tender and pulls apart. Finish with grated lemon zest.

Last but certainly not least, if pork is your favourite meat then it has to be slow-cooked belly. Tie the pork belly into a round shape, then pour boiling hot water over the skin three times and dust with table salt. Put in the oven at 230 degrees for 40 minutes until the crackling starts to crisp, then turn the oven down to 160 degrees and cook for three to four hours. Carve and serve with baked apple sauce.

The vegetarian alternative 

Jamie suggests one of the best vegetarian alternatives for a roast dinner is his recipe for a baked carrot baklava. Made using a combination of ingredients including carrots, pine nuts, spinach, mushrooms, kataifi pastry and Cornish Smuggler cheese – this crunchy, flaky dish is great served with sour cream and chives.

Slowly braise the carrots in orange juice until tender, then sweat down the spinach and mushrooms with garlic. Add pine nuts, crumble in the cheese and allow to cool. Lay the spinach mix flat on cling film and place the carrots on top. Roll the cling film up and allow to set in fridge for an hour. Once set, unroll the cling film and wrap the kataifi pastry around the mix. Place on a backing tray and cook in the oven at 200 degrees until golden and crispy.

The potato

To make the perfect roast potato, Jamie recommends pre-blanching potatoes in salted water with garlic, thyme and lemon. Strain off the water and allow to air dry. Whilst the potatoes are drying, place a roasting tray in the oven at 200 degrees with duck or goose fat. When the potatoes are cool, squish them slightly to open them up. After the tray has been in the oven for 15 minutes add the potatoes and cover coat with the fat. Be careful, this will be very hot. Roast in the oven for 45 minutes until the potatoes are crispy, then add garlic and thyme and cook for a further 10 minutes.

The Yorkshire pudding

Light and fluffy with a crispy outer; Jamie’s recipe for the perfect Yorkshire pudding is: one cup of plain flour, a cup of milk, four eggs, and two tablespoons of white wine vinegar. Heat a muffin tray in the oven for 10 minutes with a small amount of oil in each section, then pour the batter evenly throughout the holes. Cook at 190 degrees for 35 minutes.

Vegetable accompaniments are often a personal choice depending on the tastes and preferences of your family. Our personal favourites to serve in the restaurant are cauliflower cheese, carrots and broccoli.

Alternatively if you don’t want to cook at home, The Beach serves a delicious roast every Sunday from 12-8pm. To book a table call 01288 389800.