The Beach Blog
Stand up paddleboarding in Bude
If surfing is a little too high-paced for you, have a go at the UK’s fastest growing water sport – stand up paddleboarding (SUP).
Paddleboarding involves standing or kneeling on a paddleboard, which is basically a large surfboard, and propelling yourself using a single paddle and alternating long strokes either side of the board through the water.
You don’t have to be super fit or into sport to have a go at paddleboarding. It is easy to pick up and you can go at your own speed, and it’s also really good for your core and balance. It’s well known as being a fun activity to do in a group, so if you’re in Bude on a family holiday or in a celebration party then this is definitely an activity worth investigating.
Bude Surfing Experience can meet you at the Bude Tourist Information Centre, where the instructors will teach you the basics of SUP before setting off on your paddleboarding adventure in one of the following locations:
Experience SUP on the open sea, with free rein of the Atlantic ocean and the opportunity to explore the rugged coastline of north Cornwall from a different perspective. Launching from Summerleaze Beach provides the most authentic stand up paddleboarding experience in Bude, with the salty sea air breezing through your hair as you glide through the rippling water.
Bude Sea Pool
The semi-natural pool is a calm location which is perfect for SUP beginners, providing a safe haven to practice the water sport without having to worry about rip tides, big waves and getting in the way of surfers. Paddle up and down the pool, mastering the technique and practicing manoeuvres and turns before progressing to the sea.
Unique to Bude, this is the only canal in Cornwall and therefore the only place in the county where you can experience SUP in this type of environment on the calm, winding waterways. Taking a gentle paddle along the canal allows you the chance to take in all the beautiful wildlife and greenery which surrounds the area.
A SUP session with Bude Surfing Experience starts from £35 per person, including all equipment, and is suitable for all ages from eight upwards.
The Beach suites
Relax in the comfort of your own suite at The Beach at Bude. Completed in 2018, our two suites provide a little extra room to chill out after a day exploring the Bude area, making them perfect, but not exclusively for, families staying with children.
Both our suites have two bedrooms, which can be made up as doubles or twins; family-sized bathrooms and lounges. See below for further information on each suite, and what makes them amongst some of the most unique holiday accommodation in Bude.
The Suite provides ultimate hotel luxury. The modern bathroom features a large walk-in shower with a separate freestanding bathtub and glamorous marble wall tiles. The lounge houses a rich navy velvet corner sofa, designed to complement the coastal accessories and create a comfortable, relaxing atmosphere to sit and watch the wall-mounted TV.
Leading out from the lounge is a private terrace with outdoor furniture, which provides a space to sit outside and enjoy the sunshine and sea air whilst being away from the general public on our main terrace at the front of the hotel.
The Retreat is the largest of the two new suites. It comes complete with a well appointed kitchen, diner and lounge – providing the maximum flexibility for your stay in Bude, with access to the hotel’s restaurant with delicious food prepared by our award-winning head chef Jamie Coleman, or the option to cook your own food back in your suite. Appliances include a fridge, washing machine and range cooker with gas hob; meaning you can choose whether you want the luxury of a fully serviced hotel stay or a more relaxed self-catering holiday.
Its clean, modern interiors have been designed to allow this suite to be dog-friendly. For more information on bringing your dog to the area, check out our blog post on a dog-friendly Bude.
Suites start from £175 bed and breakfast per night. For more information or to book call our reception on 01288 389800. Booking is also available online.
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)
- 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
Bude is consistently voted as the UK’s Best Coastal Town at the British Travel Awards year-upon-year, but it’s not just our facilities which get us top marks. The combination of crystal clear waters, golden sands and green spaces also contribute, and we’re pleased to be recognised as such an environmentally conscious town.
One of the things Bude is most famous for is its beaches. Our award-winning coastal town is lucky to host multiple beaches along the Atlantic coastline; and three of them have been given internationally recognised awards, showcasing a high quality environment which regularly attracts families and keen water sport enthusiasts.
Widemouth Bay, Summerleaze Beach and Crooklets Beach all hold a Seaside Award, with Widemouth Bay also winning a coveted Blue Flag, one of only seven in Cornwall. Criteria to meet these awards is based on elements such as good water quality, availability of educational information about the beach environment, and facilities such as public toilets and lifeguards – proving Bude is a fun and safe environment for a seaside holiday.
But maintaining these high quality beaches can be hard work. Bude has a very active community which cares about the environment, and even its very own environmental group, A Greener Bude, which works hard to ensure Bude is as sustainable and environmentally-friendly as possible.
Under this group there are many people working together towards a common goal of improving marine and environmental pollution, climate change and the economy and health of Bude’s community. Initiatives throughout the town include beach cleans and a cleaner seas project, helping to maintain the high quality beaches and bathing spots which are arguably the town’s biggest attractions; a biodiversity trail, which works on the conservation of plants and wildlife; and a big push on reusing and refilling products, minimising the need for single-use plastic and waste.
Want to get involved? Join a tribe of likeminded individuals on the first Saturday of every month at Crooklets Beach for a beach clean, taking place from 10am until 12pm with all equipment provided.
After all your hard work, why not join us at The Beach for some refreshments? Warm up in winter with a rich hot chocolate, or sip one of our signature cocktails in the sunshine on our terrace. For something a little more substantial, our lunchtime offer of two courses for £15 or three for £18 is a great way to reward yourself for helping to keep our town clean and tidy.
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.
With herb salad and egg yolk dressing
With smoked ham hock
With shellfish sauce
with boulangere potato, sprouting broccoli and lamb jus
With pancetta, chestnut mushrooms and bread sauce
With crushed Jersey Royals and pea vinaigrette
With cheddar cheese, leeks and truffle
With rosehip custard and pistachio cream
With whipped ricotta
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.
With blue cheese and pine nut croquette
With egg yolk dressing, Monteux sausage and aged parmesan
With Marie Rose, dried tomatoes and picked cucumber
With fondant potato, cabbage and bacon
With sage and onion stuffing, baby roasties and carrots
With potato crust, warm tartare sauce and pickled seafood
With tomato, feta and mint salad
All served with seasonal vegetables and dauphinoise potatoes
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
Wine Tasting at The Beach
Look out for information on our next wine tasting dinner coming in the autumn, where our head chef Jamie Coleman will be delivering a delicious six course feast to be paired with a wine flight.
An example menu of our April wine tasting is below. Keep an eye out for new dates and menus coming soon.
garlic and parsley
Slow cooked duck egg
asparagus, morteau sausage and parmesan
curry, mango and sea herbs
Exmoor National Park beef fillet
broccoli, blue cheese and port jus
Rhubarb and buttermilk
Chocolate and caramel
Jerusalem artichoke ice cream
Vegetarian Tasting Menu
garlic and parsley
Slow cooked duck egg
asparagus, olives and parmesan
curry, mango and sea herbs
blue cheese and port reduction
Rhubarb and buttermilk
Chocolate and caramel
Jerusalem artichoke ice cream
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.
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.
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.
An interview with guest chef Josh Donachie
We are extremely excited to be welcoming Port Gaverne’s Josh Donachie to Bude to prepare a delicious tasting menu alongside Jamie Coleman on Friday 1 March.
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:
Cheese and chive
Beef fillet tartare
Black garlic, egg yolk and parmesan
Shoulder, parsley, mussel popcorn and turnips
Chocolate and peanut
Doughnut and raspberry
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.
Top five reasons to visit Bude
Bude was voted the ‘Best UK Coastal Town’ at the British Travel Awards at the end of 2018 – an accolade it also achieved in 2016 and 2017.
There are many things that make our award-winning town so special, but here are our top five reasons to visit Bude:
Bude Sea Pool
Known to be Bude’s number one attraction, the Bude Sea Pool is free to use all year round and provides a safe swimming area for those that may find the swell from the sea waves too daunting. This semi-natural pool is 91m long by 45m wide and was created in 1930s. Managed by the Friends of Bude Sea Pool charity, it welcomes around 50,000 visitors every year.
Whether you’re into walking, cycling, kayaking, fishing or taking it easy on a peddlo – the Bude Canal is a hub of activity for all paces of life. The two mile footpath alongside the canal and marshlands is perfect for admiring the vast array of wildlife, so there’s plenty to see and do for the whole family on a day out. Bikes, kayaks and peddlos are all available to hire in Bude, making it easy to explore without bringing a car load on holiday with you.
Well known for seaside holidays in Cornwall, Bude has two main beaches, Summerleaze and Crooklets, which are great for building sandcastles, surfing and many other watersports. The South West Coast Path also passes through these beaches, perfect for winter walks when the icy water and sunbathing on the golden sand isn’t so inviting.
The Castle Bude
Perched on the sand dunes overlooking Summerleaze Beach is the Grade II listed castle, home to three galleries showcasing work of local artists including art, pottery and photography. There is also a Heritage Centre where you can discover Bude’s rich history, with exhibitions and artefacts from a variety of collections, such as the Bude railway. Admission to the castle is free, providing a cultural and educational activity for all generations to enjoy.
And how could we not mention the newest addition…
Not your typical tourist attraction, but the Bude Tunnel has become somewhat of a famous landmark in our coastal town. With five-star reviews and comments including ‘a tunnel like no other’, the 70m long tunnel which stretches from Sainsbury’s car park all the way to Crooklets Road is definitely worth a visit.
Providing undercover protection from all weathers (always a bonus in Cornwall where the weather can be a little unpredictable sometimes), it’s no wonder why the public take cover here to enjoy the spectacular sea views in Bude. A unique asset to the town.