When considering the impact of eating meat, for many it is now more than just the ethical standpoint. It is no surprise that the broader consumer lifestyle trend of cleaner living means more people are adopting a ‘plant-based’ diet as a way to minimise their individual environmental impact. Also, as you may expect, eating more fruits and vegetables might just lead to a healthier overall diet.

When exploring the previous and projected trends in the UK, we can now see that one third of us have stopped or reduced our meat intake. It is easy to see that more and more people are becoming interested in opting for a vegetarian based diet.

Being in Cornwall, an area that takes pride in working towards minimising its environmental impact, adopters of a plant-based diet are numerous in the area. From sustainable tourism awards, beach cleaning sessions, and a focus on locally sourced ingredients, there is quite a demand for high quality vegetarian and vegan offerings.

Here at The Beach at Bude, our restaurant has been ahead of the curve when it comes to vegetarian offerings. With a stunning menu offering an excellent selection of vegetarian and vegan options, and further focus on making gluten free options easily available, we are leading the change into this new culinary landscape.

Our head chef Jamie Coleman has been working hard to ensure the vegetarian and vegan food options are not only healthy and locally sourced, but also totally delicious and will leave you wanting more.

Whilst it is important for us to deliver a full offering of vegetarian options, we haven’t compromised on flavour for the meat and fish dishes which are available on the main menu.

Below is a sample of our vegetarian and vegan menu. Please note, this is subject to seasonal change and availability:

SMALL PLATES

WHIPPED GOATS CHEESE

with carrot, sea buckthorn and crispy quinoa

PANZEROTTI PORCINI

with Arrabbiata sauce

SWEETCORN AND COCONUT SOUP (vegan)

with sourdough

RANCH SALAD

Iceberg lettuce, blue cheese, pickled walnuts and croutons

TEMPERUA VEGETABLES (vegan)

with chipotle chilli and avocado

LARGE PLATES

HERB RISOTTO

with confit egg yolk, parmesan, leeks and wild mushrooms

HAY ROASTED CELERIAC

with Granny Smith apple, date puree and fried duck egg

CHICKPEA & BUTTERNUT SQUASH BURGER (vegan)

with shredded iceberg, tomato and French fries

PICCOLO PARSNIPS (vegan)

with quince jelly, poached pear, Cavolo nero and hazelnut cream

PUDDINGS

BLACKBERRY ETON MESS (vegan)

with gin marinated blackberries, rice cream, lime sorbet and hazelnut crumble

PINEAPPLE UPSIDE DOWN CAKE (vegan)

with coconut mousse, passion fruit sorbet, pineapple crisp, rum and raisin

CHOCOLATE TOFU (vegan)

with roasted banana, chocolate crumble and sea salt

The post Food trends: vegetarian and vegan appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

The post Floral Pressé mocktail recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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.

It’s a great place to have a relaxed lunch or evening meal with colleagues. Below is an example Christmas party menu from last year, and keep an eye on our social media for more information on this year’s offering.

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 will put together a New Year’s Eve menu, in order to make sure celebrations are extra special. 

Below is an example menu from last year, and keep an eye on our social media for more information on this year’s offering.

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

The post Christmas and New Year at The Beach appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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.

The post Bude Triathlon 2019 appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

The post Brown Banana cocktail recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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

The post Easter Sunday menu appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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

The post Mothering Sunday menu appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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.

The post How to make the perfect Sunday roast appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

Trained in fine-dining, Josh describes his style as modern-British with Nordic, Australian and Asian influences. He is most proud of a dish he created when working with Adam Handling at the Frog – chocolate mousse made using tofu, a vegan-friendly dessert which can still be found on the menu two years on.

Josh and Jamie first met in 2015 on the BBC TV series, MasterChef The Professionals. Since then they have competed alongside each other at the British Culinary Federation’s chef of the year finals, and kept in regular contact through social media.

Commenting on the collaboration, Josh said, “Jamie and I have similar styles of cooking, but we’re also very different and take influence from a variety of cuisines. We had spoken about collaborating for a while. A lot of people do pop-ups, it’s a nice way of seeing what others in the industry are doing, and I’m really looking forward to the evening.

“I write my menus focusing purely on the ingredients – it adds an element of surprise when the dish is served. For example, the hake ‘BLT’ will include some bread, lettuce and tomato – but not in a sandwich as you know it, and there will be a slight Asian twist to it.”

The pair will be preparing a six-course feast at The Beach, which will be served with a wine flight and tasting delivered by Enotria & Coe. Priced at £45 per person, the menu includes:

Baked potato

Cheese and chive

Beef fillet tartare

Black garlic, egg yolk and parmesan

Hake

B.L.T

Cornish lamb

Shoulder, parsley, mussel popcorn and turnips

Chocolate and peanut

Doughnut and raspberry

Miso pineapple

Pink peppercorn ice cream

For more information or to book a table, call our friendly team on 01288 389800. We’re also offering a weekend stay package including the wine tasting dinner, find out more here.

The post An interview with guest chef Josh Donachie appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

Find an example menu from Valentine’s Day 2019 below, and keep an eye on this page for updates on our 2020 romantic offering.

CRAB DOUGHNUT
With curry sauce

***

STARTERS

RAW VENISON
With clementine, walnut and chocolate

SMOKED SALMON RILLETTE
With pickled cucumber and rye bread

***

MAINS

POACHED CHICKEN
With burnt onion, sage, Pommes Anna and savoy cabbage

POTATO CRUSTED HALIBUT
With parsley, kohlrabi, garlic and mussel chowder

***

POACHED RHUBARB
With pistachio and rose

***

DESSERTS

DARK CHOCOLATE MOUSSE
With roasted banana, passionfruit sorbet and caramel

HONEY AND FENNEL CREAM
With blueberries and hazelnut sponge

***

SWEETS AND COFFEE

The post Valentine’s Day at The Beach appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.