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Ben’s New Year Note

It has been another exciting month here with lots of things happening and plans for Christmas and our events for 2018!

All in all 2017 has been a huge year for me, topped off by winning the title of Cornwall Life Magazine Food Hero.

As we move from the colours of autumn to the darkness of winter, 2018 is just around the corner. December is an exciting month kids and adults alike but we are already thinking ahead and into the New Year.

If you need some Twinkling tips for your Christmas then check out my top 12 tips on the website blog.

I’ve been doing some thinking about Christmas and an alternative to a traditional Christmas feast then try our Turbot roasted on the Bone, sprouts, chestnuts, pancetta, roast potatoes, Hollandaise sauce recipe. Perfect for anybody and retains some festive ingredients. It is available on our website.

As we look forward to 2018 join us for a one off opportunity here at Ben Tunnicliffe Sennen Cove. Two Michelin star chefs, one memorable meal. On the 20th January, Xavier Isabal from the Basque country and I will produce a 6-course lunch together – I think it will be something special here at Sennen and is already proving popular with bookings. For more information have a look at the blog post.

Then on 26th January three poets and a musician celebrate birth, death and everything in between. Join Alan Bleakley, Mike Lay, Mike Adams and Frankie Davies on Friday 26th January 2018 from 6.30-10.30pm for a night of poetry and music. For more information see the event blog.

With all that going on, we still taking bookings for Christmas meals and New Year’s Eve. Spend New Year’s Eve by the sea, as we throw a film themed bash. See 2018 in from our fabulous venue, enjoying DJ sets by our brilliant resident DJ Samiad, film quiz, great company and great food. A perfect way to celebrate Christmas and New Year!

Finally, I want to wish you, your family and loved ones a very Merry Christmas from myself, Kinga and the boys and we look forward to seeing you all and another great year in 2018.

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Ben’s Twelve Twinkling Tips for your Christmas Meal

Christmas dinner is the best. We have asked Ben a few tips to getting it right this Christmas

1. Buy the best ingredients you can, if possible from a local farm shop where they’ll likely be local and fresh
2. Prep as much as you can ahead of the day itself to make the big day as easy and enjoyable as possible
3. For the ultimate roast potatoes, pre boil or steam the potatoes until well cooked, once drained, shake them in the pan to roughen up the edges, roast in duck/goose fat or dripping, seasoning well, turning and basting regularly until golden brown and crispy
4. Precook vegetables in salted boiling water and “refresh” in cold water to stop the cooking. Then you’ve only got to reheat on the day
5. If cooking turkey, have the butcher bone the legs so you can stuff these, roasting the legs and the resulting Turkey Crown separately, this will reduce the cooking time over a whole bird.
6. Get the children involved in the cooking/prep, if my two are anything to go by they’ll love it, and they’ll learn something
7. Add some port and orange zest to your cranberry sauce to give it a little something special
8. Infuse milk by bringing to the boil with bay leaves, thyme, onions & cloves, then remove from the heat, cool, cover and refrigerate the day before for your bread sauce.
9. Buy some stunning Cornish fish as an alternative to the traditional Christmas lunch
10. Do not go over the top, we all always end up with too much food.
11. Get someone else to do the washing up
12. Make sure you have plenty of your favourite tipple, you deserve it!

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Wines For Your Christmas Meal

To celebrate the big feast, getting a great wine is essential. But where do you start when there are so many to choose from on our wine menu. From a classic white to go with your turkey to a bold red.
No celebration is complete without a classic champagne. On the menu is Louis Roederer Brut. This Champagne has been crafted by none other than the maker of Cristal. The freshness, finesse, and brightness of this Brut make it the perfect wine for your festive occasions. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful,
whilst remaining a great classic. A must for your festivities.
Winter isn’t all about red wine, how about feasting with Pinot Grigio. Light and refreshing and good with anything you might be in the mood to eat. Unbeatable for easy drinking.
To finish up, never forgot the Port! A sophisticated indulgence perfectly paired with selected Cornish cheeses.

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Vincent Pushes The Boat Out For Christmas With A Gloriously Delicious White Burgundy

This Christmas , we’ll treat ourselves and talk about the best white wine of the list : a white burgundy from the Saint Aubin1er Cru appellation. “Sur le sentier du clou” produced by Henri Prudhon.
About the producer.
Henri Prudhon born in Saint-Aubin in 1921, is at the originator of the estate.
Son of a wine grower, he married in 1945. That is how the HENRI PRUDHON estate was born, from the wine-producing heritage that each spouse inherited from previous generations.
Their second child Gérard, born in 1949, was fascinated by this wonderful craft and came back to work with his parents. In those days, the estate’s harvest was mostly sold as grape must or wine to the region’s wine merchants.
In the early 80s, Gérard wanted to develop bottling and direct marketing activities, well aware of the quality potential the estate wines possessed.
The operation grew with the acquisition of new plots in Saint-Aubin, followed by Chassagne Montrachet and Puligny Montrachet. More and more of the production was sold in bottles by the estate. Foreign markets took an interest in the Saint-Aubin appellation due to its proximity with the great Montrachet vintages and its reasonable prices. The HENRI PRUDHON estate quickly took advantage of this situation to establish a lasting presence on the English and American markets thanks to the work of well-known importers such as Neal Rosenthal in New York and Richards Walford in London.
Nowadays, the domain is managed by Gérard’s two children, Vincent and Philippe, who respectively hold a degree in wine marketing and oenology. They continue the work the previous generations began, by bottling new appellations, developing new markets, erecting a building dedicated to preparing orders, modernising the cellar and vineyard equipment, etc.
Nowadays, the HENRI PRUDHON estate represents:
– 14.5 hectares of vineyard
– 90,000 bottles/year
– 85% of its business is export
About the wine :
Saint-Aubin 1er Cru « Sur le Sentier du Clou » white
Surface : 46,21 ares
Colour : white
Grape variety : Chardonnay
Location : Saint-Aubin. Hills located north-east of the village.
Vineyard : 35-year-old vines. Clay and limestone, east-south-east exposure.
Pneumatic pressing, aged on lees in oak barrels. 25% new barrels. Bottled after 9 to 12 months. Exposure to the rising sun produces a taut, precise wine with great character.
Its remarkable harmony in mouth can be appreciated in a simple tasting without food or with seafood.

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We want you – Pursuing your Passion at Ben Tunnicliffe Sennen Cove

Welcome to Ben Tunnicliffe Sennen Cove.

We are looking for new recruits to join our team who have exceptionally high standards and a passion to deliver the very best for our customers. Our team are our most vital asset. Rewarding and challenging, Ben Tunnicliffe Sennen Cove prides itself on being a supportive environment. After all, you contribute to the success of the business.

We have just finished our third year trading and we hope you will be part of our future.

Our Team (we work together to achieve a common goal)

Chefs

Summer recruitment starts in April. You will be working in busy kitchen and making pizzas in front of the customers. To join our team you must have:

– Certificate of food hygiene level 2
– Experience of working in busy kitchens
– Some knowledge of kitchen management
– References

Front of House

Summer recruitment starts in April. You will be working in two different environments: outside bar Surf Den and it the restaurant. To join our team you must have:

– Demonstrate a high level of customer service
– A basic knowledge of table service
– Bar work
– Wine and spirit knowledge
– Food hygiene at least level 1
– Some experience of working in busy places

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Fish Whisperers and Scales at Ben Tunnicliffe Sennen Cove

Three poets and a musician celebrate birth, death and everything in between. Join Alan Bleakley, Mike Lay, Mike Adams and Frankie Davies on Friday 26th January 2018 from 6.30-10.30pm for a night of poetry and music.

6.30-7.00pm Welcome drink
7.00-8.00 Food
8.00-9.00 Poetry
9.00-9.30 Dessert and music (dancing)
9.30-10.30 Frankie

Tickets are limited: book now! £20 per head to include food and a welcome drink contact: restaurant@benatsennen.com

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Two Michelin Star Chefs – One Meal Here at Sennen Cove

Join us for a one off opportunity here at Ben Tunnicliffe Sennen Cove.

Two Michelin star chefs, one memorable meal.

This is a one off opportunity to sample Michelin star food in our stunning location. Two chefs from two different countries, two different cultures expressing themselves over 6 courses. South West France meets South West England. Four hands delivering a unique experience in a unique location.

On the 20th January, Ben Tunnicliffe (Cornwall) meets Xavier Isabal (The Basque country) as they produce a 6 courses lunch.

Book now to join us by calling the restaurant
£70.00

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Ho Ho Ho – Ben’s Alternative Christmas Feast!

An alternative to a traditional Christmas lunch Ben’s Turbot roasted on the Bone, sprouts, chestnuts, pancetta, roast potatoes, Hollandaise sauce
Ben has chosen an alternative to a traditional Christmas lunch, but retains some festive ingredients. Turbot. Turbot is regarded as the King of fish and can be substituted for another species. Hake, Gurnard, John Dory to name a few. Cooking times will vary depending on the cut, a fillet of hake for example once sealed may only need 5‐6 mins in the oven.

For four
4 x 200g Turbot troncons 8 medium to large potatoes Approx 100g Duck/goose fat or dripping 200g sprouts 100g pancetta 100g chestnuts A small bunch of parsley 4 egg yolks 25 ml the best quality white wine vinegar you can get, alternatively reduce 50 ml of white wine vinegar with a couple of peppercorns & a bay leaf, by half 250g butter Salt & Pepper
Prep that can be done ahead of time, even the day before
Peel and wash the potatoes, cut into suitable sized pieces, and keep in cold water until required
Trim sprouts and blanch in salted boiling water until just tender, refresh in cold water, drain and cut in half or quarters depending on size, set aside until required
Cut the pancetta into lardons, and fry in a dry pan until golden brown, set aside until required
Cut or break the chestnuts in half, and set aside until required
On the day
Set your oven to approx. 180oc
Steam or boil the potatoes until cooked, and then drain and allow to dry in their own heat
Set the butter in a saucepan over a low heat to melt very gently, it should be melted & warm but not hot
Place a suitable roasting tray with the chosen fat for roasting the potatoes in the oven to melt, add the potatoes and turn over in the fat to coat, season well and put back in the oven to roast. Turn the potatoes every 10 to 15 mins until golden.
To make the hollandaise, put the egg yolks, salt, pepper & vinegar in a metal or glass bowl and whisk over a pan of simmering water. Whisk until the mixture is at ribbon stage, (a trail of the mixture will sit for approx. 5 seconds before merging back into the rest). Remove the bowl from the heat and slowly add the butter whilst whisking, taste the resulting sauce and adjust the seasoning if necessary with a little lemon juice, salt & pepper. Cover and keep in a warm place until required.
Meanwhile heat a suitable sized frying pan to accommodate the four pieces of Turbot. Season the fish well all over. Add a little of your chosen oil into the pan and when smoking hot add the Turbot pieces white skin side down, cook until golden then turn onto the dark skin side, allow to seal then either place the pan in the oven if suitable or transfer to a suitable baking tray and roast for approx. 8‐10 mins until cooked.
While the fish is cooking put a suitable sized frying pan on a moderate heat and add the cooked pancetta lardons, once they start to sizzle add the sprouts allow these to fry and get a little colour, roughly chop the parsley, now add the chestnuts, a little butter can be added if so desired, season and once you are happy they are hot through add the parsley.
To a an alternative to a traditional Christmas lunch ssemble the dish, remove the fish from the oven and carefully remove the darker skin by simply pealing it off. Spoon the sprouts etc onto four warm plates, set some roast potatoes beside then sit the fish on top of the sprouts. Spoon over the Hollandaise sauce and serve.

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Everybody Loves a Loyalty Card

On the 31 October 2017 we introduced our new Friends Loyalty Card called ‘Friends of Ben at Sennen’.

Eating and Drinking is fun! Especially when we will be offering a free lunch for two if you collect 9 stickers. Just use your card during each visit, have two courses and purchase one drink and the stickers will start adding up.

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Ben’s Cauliflower Cheese

What better way to follow a walk on the beach, an autumn surf or just cosying up as the evening’s draw in than with a hearty home made cauliflower cheese.

And who better to provide the best recipe than our very own Ben Tunnicliffe.

Have a go at his take on a warming winter classic:-

Make a white sauce/béchamel, (Recipes readily available online) add a bit of English mustard some strong cheddar and a bit of blue cheese to taste, adjust seasoning with salt and pepper if necessary
Fry or grill some smoked bacon until crispy, cool and blitz in a food processor with some breadcrumbs
Break cauliflower into florets and boil in salted water until just cooked. Refresh in cold water if not using straight away and drain really well.
Put the cauliflower florets into a suitable oven proof dish cover with plenty of sauce, scatter smoked bacon bread crumbs over and bake at approx 180 until piping hot and golden brown, if hot but not brown, finish under a hot grill briefly, be careful it will colour quickly under the grill