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Fruits de la Mer for Summer

Here at Ben Tunnicliffe Sennen Cove, we believe in the selecting the finest and locally sourced seafood around. And as our summer menu reflects the best seasonal produce we are delighted to offer a selection of sumptuous dishes including; gazpacho with lobster, seared scallops, pea puree, pancetta and pomegranate, mussels steamed with white wine, garlic, parsley and cream, Newlyn crab linguini with cream, lemon & herbs and my firm favourite for lunch crab ciabatta, crab mayo, lemon & dill. And no menu is complete without the truly British beer battered haddock, chips and homemade tartare sauce.

Make the most of locally sourced seafood while looking out at the beautiful cove. Fruits de la Mer at their finest. There are some seriously delightful desserts for afterwards – which you may struggle to refuse.

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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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Jump on Board, a One of a Kind Surf Bar Top at Ben Tunnicliffe Sennen Cove

Quality craftsmanship are two words we would use to the sum up the bar top in our Surf Den. If you haven’t seen it yet, then the bar itself is worth a visit. The bar top is styled with resin art – just like one of Jackson Higgs’s from Bluff Longboards truly unique traditional surfboards, and this bar top was constructed using the same traditional construction techniques and is simply quite amazing.

Jackson explains his inspiration to build the bar top came from: “Resin art is personally one of my favourite parts of building surfboards, hence the amount of Bluff longboards standing out in the lineup. Maintaining control of the bleeds, the swirls and the vibrant colours is so incredibly satisfying. Ben Tunnicliffe is also a fan of some of my more wacky creations, so I was delighted when he, Nigel and Kinga commissioned me for definitely one of the largest projects I have ever undertaken! My favourite part of the finished bar is introducing resin art to people who aren’t necessarily surfers, people who are unaware that such an incredible art form exists within the surfboard industry. Then watching their jaws drop when it is incorporated into a drinking establishment”.

Jackson himself is a true inspiration, he makes every single longboard from start to finish.  Shaping, glassing, sanding and polishing.  Jackson uses exclusively traditional materials and construction methods, clocking up a huge amount of working hours in the process, the true old-school way.  Therefore it’s not surprising that it took Jackson 55 ½ hours to build the bar top to his obsessively perfect standards

Jackson describes the technique used to build the bar “The bar top is built by laminating marine plywood with the traditional double 6+6oz porcher cloth with tinted polyester resin, followed by a sanding coat and gloss coat which was wets anded and polished up to a mirror finish. Put simply, it was a huge, truly unique labour of love that would be impossible to replicate exactly. The glossy surface and the metallic flake glistens in the sun and placing a nice gin and tonic down on it just looks like something out of a James Bond film”.

Jackson has already been re-commissioned for another similar project. He’s keeping quiet about this one but something tells me that it will be equally as spectacular. This up-and-coming resin artist is clearly buzzing on the endless possibilities which are all derived from his surfing background, and accompanied with his infectious enthusiasm, we wish him every success with this very exciting new venture.

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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.

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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.