The Beach Blog
You could be in with a chance of winning a two night weekend stay with us here at The Beach.
All you need to do is like our Facebook page by 17 December 2017, and you will be entered into a draw for a weekend away, with dinner and breakfast included.
As if that wasn’t good enough, we will also be giving away 50 ‘two for the price of one’ lunch vouchers to celebrate the launch of our new daytime menu, AND 50 coffee and cake for two vouchers.
Head to our Facebook page and click ‘like’ before 17 December. Winners will be notified via Facebook.
Terms and conditions:
The prizes cannot be used in conjunction with any other offer.
The two night stay prize can be used for any week-end between 17 December and Easter, excluding the week between Christmas and New Year, and is dependent on availability.
The lunch and coffee & cake vouchers can be used at any time, but are also dependent on availability.
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.
“[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.
Cheese scones with onion jam
Our head chef Joe Simmonds has put together a wonderfully simple recipe for cheese scones and onion jam, 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.
An interview with Fretted Knot
If you’ve been into our bar on a Sunday afternoon, you may have noticed some live music being played from one of our very talented resident musicians, Fretted Knot, an acoustic duo made up of Mark Wilson on guitar and Buster Cottam on the bass. The talented pair play a great selection of covers and their own songs in acoustic, folky and reggae styles, the perfect recipe for the ultimate Sunday soundtrack. We had a chat with Mark to find out a little bit more about the band…
Firstly, how did you get into music?
After listening to my older brother’s CD collection of artists such as Jimmy Hendrix, Radiohead, Ash and lots more, I knew that creating music was something I definitely wanted to try. So I started guitar lessons with a few different teachers; some were classical and others more folk or rock influenced, but I loved learning anything I could get my hands on.
What can people expect when they see Fretted Knot perform at The Beach?
We play a mixture of covers and originals, and the set can vary from John Martyn and The Beatles, to Nirvana and The White Stripes. Most of the covers will have our own twist on a song to make it a little different. For example, we play the White Stripes’ rock song Seven Nation Army in a reggae style, and Nirvana’s Heart Shaped Box is played on a lap steel guitar, which gives it a slight country and folky feel.
How did you and Buster meet and why do you think you work so well together as a duo?
We met through a mutual friend when Mark moved to Bude and we work very well together, but we couldn’t say exactly why. Maybe because we both have beards?!
Who, what and where inspires you the most?
The North Cornish coast is a great place to live for inspiration, not to mention the friends and family we have here.
Do you prefer to write and play your own music or play covers?
If it’s a cover we can relate to and put our own twist on then that’s easily as enjoyable as performing an original song, because you’ve still done something creative and made it your own.
What would be your ultimate Sunday soundtrack?
(press play and have a listen)
What’s the best and worst gig you’ve ever done?
The worst gig was at a festival where the acoustic stage was next to a fairground waltzer playing very loud Techno, and the best gig was a showcase event at Ronnie Scotts in London. There was an awesome crowd and it’s a great venue.
What are your favourite songs to play?
Master Blaster by Stevie Wonder. It’s got great lyrics that are still very relevant today.
What’s your opinion on the music scene in Cornwall?
There’s some excellent festivals and venues in Cornwall, but it would also be great to see more showcase events for local singer-songwriters and bands.
We have live music in our bar from Fretted Knot and James Dixon on alternating Sundays from 4pm. Call 01288 389800 for confirmation or to book a table.
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.
- Donation Page – To donate, go to the fundraising page. http://uk.virginmoneygiving.com/fundraiser-web/fundraiser/showFundraiserPage.action?userUrl=thesmugglerschallenge&faId=835613&isTeam=true
- Offical Website – www.thesmugglerschallenge.co.uk
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!
Family days out in Bude
Bude is the perfect family-friendly resort, with award-winning beaches and plenty to do to keep children and teenagers entertained. In anticipation of the brand new family-friendly suites we’re introducing to the hotel, we’ve rounded up some activities that will keep the whole family entertained, with a variety of pastimes for whatever the weather.
Newly introduced this year, Segway Bude is a fun past-time and a great way to see the beautiful Cornish landscape. With qualified instructors and state-of-the-art segways to ride, you’ll be speeding along the countryside and coastal trails in no time. No previous experience of segway riding is required and although there is no minimum age restriction, riders need to be over 4ft tall and at least 32kg to operate one. Segway Bude also offer archery lessons, which a minimum age of seven years, and any children must be accompanied by an adult. Sessions
Learn to surf
Summerleaze Beach is right on our doorstep and it’s the perfect place to learn the art of surfing, with fun waves and suitable conditions for both experienced surfers and beginners. The beach is lifeguarded over the summer months, and there are several nearby surf schools offering wetsuit hire, group tuition or one-on-one lessons, including Big Blue Surf School, Bude Surfing Experience, and Raven Surf.
Voted as Trip Advisor’s top ten UK amusement parks last year, The Milky Way is an all-weather attraction with something for the whole family. The north Devon-based adventure park boasts a multitude of activities, facilities and fun for all ages, including dodgems, rollercoasters and high-octane rides for the thrill-seekers, and vibrant play areas, pottery painting and an 18 hole mini golf course for a more relaxed day out. Live shows are presented in the indoor arena and feature a daily schedule of things to watch, including scientific experiments, birds of prey, and an entertaining and educational journey through the solar system for ‘galaxy showtime’.
Stretching 21 acres into the Cornish countryside, the Tamar Otter and Wildlife Centre houses plenty more animals and birds than you’d expect, including fallow and muntjac deer, owls, meerkats and wallabies. Guests can watch the British and Asian short clawed otters being fed at 12pm and 3pm every day, and see the sociable families playing together in their expansive enclosures. There are also nine birds of prey species to meet, including a Bengal eagle owl, a harris hawk, a kestrel and a buzzard, with insightful talks on the birds from a professional at 11:30am and 2:30pm every day.
Get on your bike
Cycling is a great way to see the Cornish landscape whilst getting out in the fresh air and burning off some of the kids energy. Bude Bike Hire have a range of bikes and equipment available to suit all abilities, with free, downloadable maps to help plan your route, which include the canal, coastal views or rugged farmland and countryside. It’s recommended that you book in advance where possible, and helmets are provided, with the optional add-ons of tag-alongs, trailers and child seats.
With a puzzling maze, a secret hobbit house and plenty of trails to explore, Hidden Valley Discovery Park is a unique day out. The grounds include six individual gardens within the park for visitors to enjoy, and a detective hunt with plenty of clues to solve. There is also a ‘forbidden mansion’, an impressive red brick building with a large labyrinth of rooms, secret passageways, concealed doors, upside-down rooms and exciting surprises. Guests can also ride on the miniature train that travels along mile-long railway track right around the perimeter of the park, and unlimited rides with all entry tickets to the park.
Associated with the legend of King Arthur, Tintagel Castle is steeped in history and a beautiful location to visit, whether exploring the castle, the Dark Age settlement or the fascinating museum dedicated to the impressive landmark. The beach below the castle is great for paddling in the sea and rock pooling, and exploring Merlin’s Cave is a must when the tide is out. Park in the centre of Tintagel and take a stroll down the road to the remains, with far-reaching views over the sea and along the coast. The site also hosts an array of events and exciting occasions such as archeology festivals and magical storytelling sessions, so be sure to check what’s on before you go. A wide range of gifts and souvenir items can be bought from the gift shop too, including toy swords and tapestries.
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!