Easter Indulgence Pastry Chef Amy’s Hot Cross Bun Recipe is perfect for Easter by the Seaside

When it comes to Easter, you can’t beat indulging in a lovely, spicy fruit, sticky hot cross bun. Packed with flavour these are Pastry Chef Amy’s real hot cross buns. A real indulgence over Easter as you enjoy commanding views of the unspoilt Sennen Bay.

Ingredients

625g Strong White Flour
1tsp Salt
45g Unsalted Butter
85g Sugar
1 Zest of a Lemon
1 1/2tsp Yeast
1 Egg
275ml Milk
125g Sultanas
1tsp Cinnamon
1/4tsp Grated Nutmeg
1tsp Mixed Spice

Topping
2tbsp Plain Flour
1tbsp Golden Syrup sultanas
Enough water to make a paste

Method

In a bowl have the flour, salt, sugar, lemon zest, yeast and spices. Mix them all together. Add the butter to form breadcrumbs using your fingertips.

Make a well in the middle of the bowl and pour in the tepid milk and egg and bring in the flour to form a sticky dough.

Knead the dough until it becomes smooth and stretchy. Have a lightly floured surface and knead the sultanas into the dough.

Shape the dough into a ball and place into a greased bowl, cover and leave to prove for 1hour. Knock back the dough and cut into 12 equal pieces, shape into balls but slightly push down to form a bun shape. Place onto lined tray, cover and prove for another 40mins.

For the topping have the plain flour in a bowl and add water to form a paste, enough so it’s easy to pipe. have some golden syrup warmed up so that it’s easy to gloss the buns.

Pipe the topping on the buns making a cross from the middle. Cook the buns @180c for 15minutes.

Once cooked use a pastry brush and gloss the tops of the Buns with the warm golden syrup and then leave the buns to cool.

Delicious!

Why not come into the restaurant and try Amy’s Hot Cross Buns for yourself.

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Love is in the Air!

Table For Two Please…

Love is in the air here at Sennen this February as we celebrate Valentines, the most romantic day of the year. And we have all the right ingredients to make it a memorable one; a stunning location overlooking the sands of Sennen Cove, a delicious menu designed for sharing, and a tempting wine list to accompany your meal. With our wood burner smouldering and candles flickering, it’s guaranteed to be a night to remember.

Chef Ben has designed a three-course menu with an indulgent theme, including plenty of seafood as well as beef, game, truly tasty vegetarian options and delicious desserts. For the ultimate dinner for couples, choose Ben’s sharing options – a selection of our favourite seafood, followed by slow cooked rump of beef and finally a chocolate lovers board – irresistible!

To view our Valentines Menu priced see our Events page and click on ‘View our Events Menus’  – £29.50 per person. Bookings can be made online or by calling 01736 871191 but be quick, tables are limited and going quickly.

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Where Do We Source Our Fresh Local Fruit & Veg?

It’s a question we are often asked by guests here at Sennen, perhaps after they have enjoyed a dish packed with seasonal greens, or one of our homemade ice creams laced with summer fruit. The answer is that we are very lucky to have great relationships with local growers within a short distance of Sennen Cove, and it’s thanks to these relationships that our menu packs a fresh punch all year round.

One such grower is Bosavern Community Farm, which is located just a few miles away near St Just. This not-for-profit social enterprise is a community initiative to produce and sell local food, and to encourage people to come together to use the land for educational, environmental and social purposes.

The Bosavern polytunnels, fruit cages, bee hives and hens are kept busy supplying a farm shop, a veg box scheme, local markets and businesses like ours. We talk to the team every week to find out what’s in abundance before placing an order, and our fresh veg is picked and transported the next day. It’s the epitome of field-fresh, low food miles sourcing and we love it!

Another fantastic local grower is Alsia Cross Market Garden, which is also just a short drive away in St Buryan. Ben has been working with these guys for many years – first at The Tolcarne and now at Ben Tunnicliffe Sennen Cove, and we really rate the produce and service.

Alsia Cross Market Garden is an organic family farm growing vegetables, salads and herbs. The team supply a shop in St Just as well as a small number of local restaurants – so we count ourselves very lucky!

We have huge respect for the people growing such fabulous produce, and we treat the fruits of their labours with the utmost respect. We are lucky to be able to offer an evolving menu of seasonal specials designed by Ben, which gives our chefs the opportunity to showcase these fresh ingredients as they arrive at the kitchen door – after the short journey from the field.

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Recipe – Whole Orange and Polenta Cake

Recipe – Whole Orange and Polenta Cake

Our delicious cakes, made fresh every day by Ben and the kitchen team, are always in high demand. However, the most requests for recipes we send to the kitchen are for this humble looking Polenta Cake – a moist and satisfying morning or afternoon treat, infused with the flavours of orange and almonds.

WHOLE ORANGE & POLENTA CAKE

Serves: 8-12

INGREDIENTS
1 LARGE ORANGE
6 EGGS
250 G SUGAR
125 G POLENTA
125 G FRESHLY GROUND ALMONDS
2 TBSP POPPYSEEDS
1 TBSP BAKING POWDER

METHOD

Wash the orange and place it in a pan. Cover with water, half cover the pan and cook the orange until it is tender: this will take about 1 hour.
Meanwhile, preheat the oven to 180°C. Grease and line a springf orm cake tin (or use a silicone mould).
Drain the orange well, then cut in half and remove any pips. Fit the food processor with the multipurpose blade and purée the orange, skin and all, on high speed. Mix in the eggs, one
by one, then add the sugar on the same speed. Add the remaining ingredients, except the crème fraîche, on low speed. Mix briefly to a smooth batter.
Spoon the batter into the prepared cake tin. Bake the cake for about 1 hour.
Leave the cake to cool on a wire rack, then slice into wedges and serve with generous spoonfulls of crème fraîche.
Now sit back and enjoy…

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#TasteOfSennen

We are on the hunt for intrepid foodies of all ages, who have tried something new here at our restaurant this summer. As a reward we are offering two families lunch on the house! See prize details below…

As parents of young children, Ben and Kinga know that it can be difficult to persuade little people to try new things, even when you know they are missing out on something really tasty. Even as adults, we often decide that we don’t like something before we’ve really given it a shot.

So this summer we are on a mission to encourage our lovely guests to try something for the first time. Anything from your very first taste of Cornish crab, to a freshly shucked oyster, marinated olives, even a particularly smelly cheese or smoked fish for breakfast…

You never know – your new food experience might even join surfing, kite flying, or sand castle building as one of the funniest and most memorable moments of your holiday, especially if all the family take part!

How To Take Part

1. Take a look at the menu here at Ben Tunnciffe Sennen Cove and order something you haven’t tried before.

2. Simply ask someone to take a photo of you (or you could draw a picture) tucking into this new food experience. You’ll also need to tell us what it was like in a few words, and provide some details (your age and the date you visited us).

3. Post your picture and info to our Facebook page, Tweet us @BenAtSennen using the hashtag #TasteOfSennen, or email competition@benatsennen.co.uk to be in with a chance of winning… If you’ve drawn a picture you can leave it at the restaurant with your details.

4. The competition is open from 8th June – 31st July.

There are two categories – one for ages 5 – 13, and one for anyone over the age of 13.

Prize Details

The winning entries in both age groups will be chosen by our expert judge, chef Ben Tunnicliffe.

The winners will be notified on 14th August 2016.

Each prize includes a meal for four people, to be taken before 31st December 2016. The prize includes up to three courses and soft drinks, to a maximum value of £150. No cash alternative is available and the prize cannot be used in conjunction with any other offer. Only one entry per person is allowed. If the selected winners are from the same family, the runner up from the +13 category will be awarded the other prize.

This competition is not being run in association with Facebook or any other social media platform, and is not being endorsed or sponsored in any way. We reserve the right to remove any unsuitable entries, or any posts not in the spirit of the competition.

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Restaurant Service 2016

I cannot believe how quickly the time flies – half way through 2016 and our second summer season just weeks away!
There is still so much to do before the season properly kicks in; I will share exciting news of our plans next time.
As for now – we have spent a long time focusing on service for the 2016 season. I hope you can appreciate that customers have different expectations and it is not easy to meet all of them. Expectations are not only focused on our delicious food but (or especially) around the service and managing a lot of staff to the same standard brings its own challenges.
It’s unfortunate that the UK hospitality market is rarely taken seriously – more of a stop gap. A great deal of knowledge is required to do the job well and we aim to have the best staff in-house who come back to us year after year.
Anyway, Service for 2016. The solution? I hope we found one.
Inside our restaurant – we operate full table service – we guide you to your table, you relax and we’ll take it from there and take your order.
On our terrace – we have moved away from on table numbers for this year. instead we ask you to come and order inside at the till.  You will be given a number and you can change your seating as much as you wish as long as you have your number to take with you. We will deliver your drinks and food to the number you have displayed.
We have trialled this system for past three months and it works well for our customers.
In the height of the summer season you will be welcomed by our terrace host to ensure you get seated where and when you want.
Hope to see you soon!
Kinga
Restaurant Manager