Monday night in winter in Rock and second-home-syndrome means you’d be more likely to catch a glimpse of a flip-flopped zombie in a ghost town than walk into a restaurant buzzing with life, a film crew and three of the UK’s top chefs (Paul Ainsworth was a guest). But this is exactly what greeted us as

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Nathan recently joined the Great British Chefs app for iPhones and iPads. Twelve of Britain’s most celebrated chefs have come together to connect food lovers with stunning recipes. Putting 180 dishes in the palm of your hand, the app gives users access to three customisable five-course menus from each chef, which they can either follow in

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Welcome back! We have all enjoyed a lovely winter rest, with the economy of the Canary Islands raised considerably with a large majority of our staff enjoying a relaxing, sunny break. Damon and Stephi immersed themselves in the Australian culture down under and had a truly brilliant experience, just ask them about the vineyards! Along

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Tonight is our last service of the year, a fairly momentous occasion arriving surprisingly quickly, with all of us in a genuine state of shock at how fast this year has gone. It is cliché to say so, but it literally does just feel like the other day when we were fresh faced and raring

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The Penultimate Master Class dinner of 2011 saw Tom Kerridge bring his Two michelin Star pub dishes to The Seafood & Grill. Nathan demonstrated his Cornish Rarebit using Davidstow Cornish Crackler Cheddar, and Tom demonstrated his Crème Brûlée which was accompanied by an oak aged ale. During the evening guests were treated to an insight

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Throughout this crisp December, we have been detecting a serial love of the Cornish winter emanating from everyone at the Restaurant. From the crashing surf of Polzeath and the frosty exposed trees of Porthilly Farm, to the depth of the produce coming from the estuary and the vegetable garden in Rock, it is hard to

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Nathan and Tom Kerridge went to work cooking a six course tasting menu for 45 lucky diners. Nathan demonstrated the perfect Cornish Rarebit made using Davidstow Crackler extra mature cheddar, and Tom demonstrated his classic crème Brûlée.

For the second Master Class of the Seafood & Grill Master Class Season 2011 Nathan was joined by Michael Caines (MBE). The only two chefs in the South West to hold two Michelin Stars cooked a six course tasting menu for guests. Accompanying wines were matched to the evening’s menu by Nathan’s sommelier, Damon Little.

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Lobster is a wonderful ingredient, and requires a lot of care when sourcing and cooking. We get our Lobsters from Callum in Port Isaac, who collects his lobster pots from his small boat just off the North coast every day. He works incredibly hard and is one of the most sustainable lobster and crab fisherman

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Preparation: 5 minutes Cooking: 30 – 40 minutes Ingredients: 1 – 2kg Non-oily white fish bones, including head (preferably Turbot) 2 - 4L of cold water   At both restaurants we keep our stocks very simple, but concentrate on using the best ingredients and cooking them properly. The fish stock we make only requires fish bones

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Probably the most premium fish you can buy or eat and normally the most expensive, Turbot is a real treat for anyone. Wild Turbot is at its best when the sea is at its coldest. Unfortunately, a lot of the time this coincides with the sea being at its roughest, making it harder for boats

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