The Beach Blog

The Beach in the press

We’ve cropped up in the press several times in the last few months, and we’re incredibly proud of the great reviews and positive feedback we’ve received. 

Here are a few of the latest clippings. If you like what you see, give us a call!

In October we were delighted to be included in The Sunday Times 100 Great British Hotels list. Here’s what they had to say about us:

“The Beach’s terrace is Cornwall at its most photogenic, packed with beautiful young things in floaty slip dresses and Orlebar Brown leisurewear, accessorised with Ray-Bans and Cornish mules. (That’s a vodka-based cocktail, by the way.) Even this crowd isn’t nearly as cool as the view: it takes in one of the best beaches in Britain, Summerleaze, with a tidal pool and rows of pastel huts. The ground floor is dominated by a huge bar with a brushed zinc counter, and there’s an informal bistro overseen by Joe Simmonds (once of the Bath Priory’s Michelin-starred kitchen). The 16 rooms are chic, with dainty prints and limed oak furniture, and all have at least king-size beds.”

In August, we were included in a roundup of the most stunning restaurant views in the country by the Daily Mail.

“Situated right on the coast in North Cornwall, The Beach at Bude is a rightly popular restaurant, bar and hotel with sweeping views across spectacular Summerleaze Beach and the Atlantic.”

Read the full article here.

Cornish journalist Lee Trewhela included us in his Cornish Guardian article looking at the coolest places in Cornwall.

He said:

“[Bude has] this wonderful boutique hotel: a fantastic restaurant with some of the best food in Cornwall, a great bar, chic rooms and that view over Summerleaze Beach.”

Back in the summer, we went State-side. USA Today included the hotel in a roundup of 20 scenic beside hotels in Great Britain.

Smugglers’ Challenge

Having been diagnosed with a brain tumour in early 2017, Bude local Brown Cardoo became aware of the overwhelming number of people that are affected by cancer, so he decided to do something about it. Along with three of his best friends, one of which lost their sister-in-law to cancer this year, the team came up with the idea of the Smugglers’ Challenge, a huge feat that will be the first of its kind in the UK. The challenge will involve the four men hand paddling from Plymouth to Bude in an attempt to raise £20,000 for two great cancer charities: The Force and Cancer Research UK.

For one hour intervals in a ‘tag team’ system, the men will take it in turns to paddle, sleep, keep watch, and plot the route, continuing through day and night and battling whatever weather conditions are thrown at them.

Whilst one is paddling the remaining three will be aboard a small support boat, which will also offer assistance should they run into any trouble. The journey is estimated to take five days of non-stop paddling, departing from Plymouth towards the end of August or beginning of September depending on affecting factors that will need to be measured closer to the time, such as weather conditions, wind speed and tide.

With two of the team being volunteers for Bude’s RNLI lifeboat and each regularly taking part in sea-going activities, the team are well aware of the potential threats and dangers they could encounter at sea, but all are willing to take on the challenge for the great cause.

Experiencing harsh seas, days of broken sleep, and the potential of seasickness, the team are putting themselves through the ultimate test of endurance, both mentally and physically.

We are the main sponsors of the challenge and will be hosting plenty of fundraisers before, during and after the event to help raise as much money as possible for the campaign. Keep your eyes on our Facebook, Instagram and Twitter feeds for more information on the events that we’ll be hosting to raise money for the incredible paddle, including a wine tasting dinner on Thursday 7 September.

Useful Links

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.



AA Awards for our hotel and restaurant

We recently had an AA inspection and received some fantastic results that we’re all very proud of, with great success for both the restaurant and hotel.

The hotel was awarded an AA Four Star classification and the restaurant received two AA Rosettes for Culinary Excellence, which is a fantastic result.

The inspection took place in late March and was judged by an inspector on a three course dinner, an overnight stay with breakfast and a review of two more rooms in the hotel.

The inspector was particularly looking at the six critical assessment areas, which are used by the AA across all inspections; cleanliness, hospitality, service, bedrooms, bathrooms and food. The hotel was awarded 78 out of 100 and therefore achieved four star status.

Inspector Robert Martin said “The Beach Hotel impresses for its many qualities, this was a most enjoyable visit, to a well-managed establishment with a focused team, delivering friendly hospitality and attentive service in a delightful environment.”

He added “The meal taken did impress for ingredient quality and cookery, Two AA Rosette Award achieved and deserved. In terms of cleanliness, compliments to the team, a very positive score, delightfully clean.”

The restaurant has been awarded two AA Rosettes for Culinary Excellence based on the inspector trying three courses from the menu: mushroom and egg yolk ravioli; lamb striploin with boulangère potatoes; and panna cotta with rhubarb and ginger crumble. This is a real achievement for us, and for our fantastic head chef Joe Simmonds and team.

We are thrilled that the hotel and restaurant has achieved the recognition it deserves, and everyone has worked incredibly hard to get it where it is, so thank you to all our great staff for their hard work, and to the AA inspector Robert for his great review.

The Beach in the press

Our hotel, bar and restaurant cropped up in the press a number of times, and we’re incredibly proud of the great reviews and positive feedback we’ve received.  Scroll down to read where we were featured, and if you like what you see, get in touch to book a stay with us.

In June 2016, Tom Chesshyre from The Times stayed with us and had some great things to say about The Beach:

“Will and Susie Daniel, the owners, took over this (now) lively hotel four years ago and injected an element of fun by creating a cocktail bar with a long, curving zinc-topped bar and retro “aviation chairs” (made of soft leather and metal similar to panels from aircraft). Cider brandy mojitos and passion fruit martinis were introduced, a bright and breezy restaurant serving seafood and steaks installed, and the bedrooms revamped.”

Read the rest of the article here:

Coast Magazine included our hotel in their top 15 Striking Sea-view Stays, commenting:

“This boutique hotel is a sleek addition to a terrace of Georgian houses that overlook the rolling sands of Summerleaze Beach. A few minutes’ walk from the centre of the small town of Bude, the hotel has huge windows and glass doors opening onto a large terrace with comfortable seating – the perfect place to eat, drink and watch waves.”

Read the article here:

Martin Dunford from The Independent stayed with us in May and said: “Ask a local to direct you to the coolest bar in Bude, and most of them will wave you towards The Beach Bar. For here, killer cocktails – or, by day, simply coffee and cake – are as much a part of the lifestyle as the sandy beach in view from its terrace.”

Read the article in full:

Ros Belford at The Telegraph Travel gave our hotel a 9/10 rating, with a highly complimentary review, stating that The Beach is: “An upbeat seaside hotel whose heart and soul is its cool bar, with decked terrace looking out over Bude’s fine sandy beach. Popular with surfers and sea-lovers of all ages, and indeed anyone looking for a relaxed, hip and very sociable place to stay and hang out.”

Read the rest of the review:

In February 2017, our hotel was featured in The Telegraph Travel again, as a ‘cream of the crop’ hotel in Cornwall. They said ‘New England-style rooms with Lloyd Looms chairs and king-size beds with cloudy duck-down duvets. Many have decks or balconies with sea views, although you can always sit on the bar’s terrace, drink in hand. The vibe contemporary, young and unpretentious, thought it’s a hotel enjoyed by folk of all ages. Rooms are flooded with dazzling North Cornwall light – at least on sunny days – and contain big baths perfect for warming up after a swim or surf.’

Cornwall Life included our head chef Joe Simmonds’ recipe for pigeon breast in its Food Heroes feature, commenting: “The Beach at Bude has a menu boasting the best seasonal local ingredients served up with classic cooking techniques.”

Read the full article and get the recipe:

Ellie Michell at Barefoot Cornwall had a glowing review after a stay with us earlier in the year, noting that: “The atmosphere in the bar was just gorgeous, remarkably busy for a cold February night, with good music playing and super friendly staff.”

Read the whole blog post:

In April 2017, The Beach was featured in a roundup of the best British beach hotels in The Times. Journalist Annabelle Thorpe described the hotel as “A seriously stylish hangout…as perfect for walkers as it is for surfers.”

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.

At 1pm on Thursday 1 December, Joe will be stepping up to the Festival Stage to provide a hungry crowd with a step-by-step guide on how to re-create two of his delicious dishes, including a mackerel with feta, cucumber, apple and shallot salad, topped with wasabi mayonnaise. If you can’t make it to the festival yourself, we thought we’d give you a little slice of the festive action and ask Joe to provide you with the recipe below… 


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. 

Macmillan Coffee Morning

We held our first Macmillan coffee morning on Sunday 2 October – a great opportunity to eat cake, drink coffee and raise money for a fantastic cause in the process. 

We had lots of competitions and opportunities for guests and the community to get involved. The ‘spot the cake’ competition was particularly popular, with Mr Alun Window winning the top prize. Alun very kindly chose to donate his prize money to Macmillan. 

We also held a silent auction for cakes and a stay at the hotel. Our raffle raised £95, with the winners being contacted as we speak. 

We wanted to say a big thank you to everyone who helped, provided prizes and of course all those that donated. They helped us raise a mammoth total of £728.88!

We were inspired by the generosity of the community, and inspired by some truly great cake. So much so that we will be introducing a range of homemade cakes in the hotel bar and restaurant, and, starting tomorrow, will be offering a free slice with every cup of coffee ordered in the  month of October. Customers will be invited, completely voluntarily, to make a contribution towards Macmillan should they wish to do so. 

Positions available at The Beach

We are extending our team here at The Beach, with some fantastic positions available both front of house and in the kitchen.

This is an excellent opportunity to work with a busy yet close-knit team, in a stunning location.

Each role comes with a competitive package and the chance to work in a leading luxury hotel.

The positions currently available are:

– Chef de Partie

If you are interested in applying, please send your CV to, stating clearly which position you are applying for.