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Mates Rates Card

We love to give something back, to our loyal mates. That’s why we are running a loyalty program to our Customers that work or live around Sennen or Sennen Cove.
Every time you visit, you will be entitled to 10% off all beer in our Restaurant and Surf Den Bar.
Next time you visit ask us one of our team about our “Mates Rates” card, as we think it is only right that you should get rewarded for your being our loyal mate.
Terms and Conditions http://benatsennen.com/terms-conditions/#toggle-id-2

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National Oyster Day – This Saturday 5th August – on the Terrace Surf Den!

Oyster trivia in celebration of National Oyster Day:

Did you know?

  • Nearly two billion pounds of bivalve mollusks are eaten every year?
  • Finding a pearl in an oyster, is rare. Only one out of 10,000 oysters will produce one.
  • It’s a myth that oysters are supposed to slide down your throat without chomping into them first.
  • Oysters are commonlyfound clinging onto shipwrecks, debris and harbour walls around the world. There are plenty of wrecks here off our lovely Cornish Coast – and some propping up the bar too!
  • Oystersare closely related to other marine molluscs such as scallops, clams and mussels.
  • There are five species of Oysters – Pacific Oysters (or Japanese Oyster), Kumamoto Oysters, European Flat Oysters, Atlantic Oysters and Olympia Oysters.

Come an pay homage to the glorious oyster with Ben in the Surf Den followed by fresh pizza made to order and a glass of chilled white or fizz to celebrate National Oyster Day on the 5th August with us here in Sennen.

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In celebration of National Oyster Day we look at Serving and Eating Oysters with Ben

In celebration of National Oyster Day we look at Serving & Eating Oysters with Ben

There are so many ways to serve and eat oysters they are just so versitile; on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed or broiled.

How you prepare your oysters can vary from simply opening the shell and eating the contents, including juice. Butter and salt are often added. What could be better- fresh, simple and indulgent! Perfect with fizz or a chilled white or even a pint of of porter!

There is no right or wrong way to eat an oyster, however Ben suggests, with your fork move the liquid-filled half shell to ensure the oyster is detached. Bring the shell to your mouth and slurp up the oyster from the wide end. Chew it once or twice before swallowing.

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Destination Summer at Ben Tunnicliffe Sennen Cove

We are celebrating summer here in Sennen with seasonal fun!

Yoga 
When? Daily yoga sessions (weather permitting). 1st August until 2nd September. 9 – 10am, followed by brunch for those who would like to refuel ready for the day ahead.

Where? Terrace – Ben Tunnicliffe Sennen Cove.

What? Morning yoga classes taught by Julie Stone of Lands End Yoga. Julie teaches a blend of yoga styles, having practised Ashtanga, Iyengar and Hatha traditions for many years. Based in Cornwall, she draws inspiration from the landscape focusing on the therapeutic and rehabilitative powers of yoga and its ability to enhance all aspects of life. She infuses her practice with compassion and humour, encouraging students to think of their relationship with yoga as a personal lifelong journey. Sessions are suitable for all abilities.  There is no need to book – just turn up.  Bring your own mat if possible (however, some will be available) and individual sessions on the terrace can be requested.

Sennen Sounds
When? Music sets every Friday, Saturday and Sunday throughout the summer. From 4.30pm to sunset

Where? Surf Den – Ben Tunnicliffe Sennen Cove

What? A summer’s evening with chilled DJ sets. Take pleasure in the stunning views and a chance to enjoy a few drinks and fabulous pizzas with friends and family.

National Oyster Day 
When? 5th August

Where? Terrace – Ben Tunnicliffe Sennen Cove

What? An occasion to celebrate National Oyster Day by eating fresh oysters right next to the sea.

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Saturday 5th August we are celebrating Oyster Day at Sennen

We’re celebrating National Oyster Day here at Sennen on the 5th August – the most versatile mollusc!  A day when you can celebrate by eating fresh oysters by the Seaside, or for some, buying oyster pearls for loved ones.

The history of Oyster Day is unclear.  Some say that Casanova, that infamous 18th century cad, started his day with a breakfast of 50 oysters.  Whether he ate them, for their aphrodisiac properties or simply because he enjoyed who knows. Others say the history of Oyster Day is simply quite unknown, but it is clear the history of human’s relationship with oyster’s dates back to Roman times as there is evidence of people in the United Kingdom and France farming oysters.

Oyster is the common name for a number of different groups of bivalve molluscs. Some species of oysters are commonly eaten, either cooked or raw, as a delicacy. While other types of oyster, such as pearl oysters, are not normally consumed by humans, they are harvested for their pearls.

So  come and celebrate National Oyster Day with us on the 5th August and slurp up a half shell. We’ll be shucking Oysters in the Surf Den to order all day from opening. Half a dozen followed by a home made pizza and a glass of fizz or chilled white – perfect! And with our resident DJ and Sennen Sounds to chill the mood from 4pm.

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Many Hands

It takes a team of people to help bring you the quality food that you expect. Ben, Harry and the team pride themselves on working with the best local producers and fishmongers.

Every morning Ben talks with his fishmonger. Building close relationships means that we can bring to you the best quality fish at the best price. In addition to bringing you the best quality, sustainable fishing is a high priority for Ben and the team ensure our fish is ethically sourced and locally landed here at Sennen and nearby Newlyn to ensure freshness and reduce food miles. Newlyn generates the widest variety and most valuable catch in the country.

Cornwall offers stunning landscapes and undiscovered gems tucked away across the county. Travelling on narrow, windy country lanes you will come across local producers amongst the green valleys, wild moorland and picturesque coastline. Here you will find a diverse range of farmers growing top quality produce. Some are community farms run by dedicated individuals and artisans crafting award-winning food and drink products. It’s all close to the golden sands of Sennen here in West Penwith and it’s thanks to these relationships that we can bring you a menu full of freshness and seasonality all year round.

It’s the people behind the produce and their dedication and effort that helps deliver your delicious plate of food. The team here at Sennen appreciate what the people behind the produce do and we love buying their food that they so proudly produce. Sharing the values of these businesses results in a spirit of collaboration, the ‘many hands’ approach.

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Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

For a taste of what you can expect, why not try this delicious recipe from head chef, Adam Cook?

Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

Be prepared
Have a good fish stock prepared the day before, by bringing water, fish bones and spare vegetable offcuts (onion, fennel, celery, carrot, bay leaf, thyme, bit of white wine, salt and pepper) to the boil. Take off the heat and leave covered for a couple of hours before sieving.

Start with your fondants
Peel and square up potatoes (maris piper potatoes are great for this). Cut them with ring cutters.
Seal and colour with oil and a little butter, then turn them over.
Add fresh garlic , thyme, vegetable stock (fresh is best), saffron and salt and pepper. Transfer to a suitable and deep enough baking tray, cover with parchment paper and tin foil and bake for aprox 15-20 mins.

Next, make your veloute
To make your veloute, add your fish stock, 1 diced shallot and 50ml of white wine to a pan, add 150ml double cream. When the stock is reduced by half, boil on a high heat for three minutes, add salt and pepper to taste, take off the heat and add fresh dill and crayfish tails (when ready to serve).

Prepare your Bril papiotte
Prepare your Brill papiotte by placing the fillets in a large square of parchment paper. Add a knob of butter, a dash of white wine, fresh samphire (optional), salt and pepper, fresh dill, and a segment of lemon. Tie the paper up at the top, so that it makes an enclosed parcel, and bake for 7-8 minutes. Keep it in the parcel until you are ready to serve.
Adam likes to cook his spring greens (cut fine, but having taken out the middle stem), add in a knob of butter and a dash of water, before seasoning with salt and pepper.

Serve and enjoy!

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We think Fathers Day should be all about showing your Dad just how great he is by treating him to something special

It can take a lot of planning to make it a special day for your dad so we’ve helpfully put together a list of some fantastic ideas to try out with your Dad here in Sennen.

Family Day on the beach – Sennen Cove boasts clear water and soft golden sand stretches along the coast. Build sand castles and play in the rock pools

Feeling adventurous grab a surfing lesson from one of the local surf schools. There are two surf schools in Sennen, offering top surfing lessons

Take a fishing trip – Penzance and Sennen is home to a fleet of small pleasure-fishing boats. Catch your own meal while enjoying the panoramic coastal views

Feeling energetic take a walk on the South West Coast Path

Some of Cornwall’s favourite attractions are nearby – Geevor Tin Mine, Minack Theatre, Tate St Ives, Barbara Hepworth Museum, St Michael’s Mount and Levant Tin Mine And then come and join us for a fabulous meal on the Sea. A laid back atmosphere, with views looking out on to the beach and into the blue waters, offering your Dad a variety of culinary delights.
Give him a day to remember for years. We have everything from real ale to fabulous wine  to cater for dads in all shapes and sizes

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A Destination for Seasonal Freshness

The days are getting noticeably longer, the mornings lighter, you can’t help but be excited by the daffodils surfacing and summer being just around the corner.  As we spring forward so does the new spring menu selected by respected classically trained chef Ben.  Passionate about seasonal produce and proudly supports local farmers and fisherman Ben has focused on the finest seasonal ingredients in this new menu.

New additions include crab bisque, river exe mussels, seared scallops and Indonesian seafood curry perfect for beachside dining as you take in the stunning rugged and spoilt bay.

Throughout the seasons Ben and Head Chef Adam will be tantalising your taste buds with new dishes, so keep an eye on the daily special’s board.

Ben Tunnicliffe Sennen Cove is a place to bring the family and the dogs, while enjoying stunning views and quality food, so come down this spring and Play, Eat, Drink at Ben Tunnicliffe Sennen Cove a food lover’s paradise.