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Two Michelin Chefs – One Meal. A Great Start to 2018

We introduce to you the chefs behind the memorable meal …. Ben Tunnicliffe and Xavier Isabal

  • 20th January 2018
  • 6 courses
  • Michelin Star Food in a stunning location


Xavier Isabal – from the Hotel Ithurria in Ainhoa, near St Jean de Luz of the Basque Country. Xavier has kept a Michelin Star for the past 17 years, after his Father ket his for 40 years before.

Ben Tunnicliffe – Ben put his name on the map in 2003 when his restaurant “The Abbey” was awarded a Michelin Star. Ben is known locally for his passion for seasonal produce and enthusiasm for Cornwall.


Join us for this unique experience in a unique location. £70.00 per ticket

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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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Winter Wedding Selection

Winter weddings can be utterly magical and romantic. As the dark night sets in a comforting menu awaits you and your guests. Let us tempt you….
To start
Ceviche of scallops, newlyn crab, pea shoots & avocado
Confit pork, parsnip puree, jasmin raisins, madejra & Juniper
Crispy fried egg, truffled blue cheese soldiers
To continue
Pan-fried fillet of hake, creamed mushrooms, fine beans, red wine shallots
Slow cooked rump of lamb, cavalo nero, pesto crushed potatoes, ratatouille
Butternut squash arancinni, swiss chard, capers & raisins
To finish
Dark chocolate delice, raspberries, basil sorbet
Pear & almond tart, poached blackberries, clotted cream
To drink
Wine pairing can be so much fun and we can help pair wine to your specific requirements

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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)


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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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

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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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Christmas on the Coast

Christmas is nearly here!
Why don’t you celebrate your festive season this year with Christmas at Sennen, fine foods, fantastic drink and walk off your Christmas lunch on the coastal path or beach, there’s something to suit all tastes at this special time of the year….
Throughout December, dates are available for your Christmas celebrations and gatherings.
Discover the perfect destination at Christmas for you and your loved ones right here at Sennen.

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Vincent Considers a Wine Floozy From Portugal!

This month, we will talk about the wine that will get the prize of our favourite label if there were such a thing : Julia Florista from Vidigal wines in Portugal.

The Story :
Julia Florista (1883-1925) : Flower girl and spontaneous Fado singer, with a parochial and bohemian nature. Her songs echoed through the streets of old Lisbon, in taverns and houses of aristocrats. In spite of a short life, she left us in heritage, “The spirit of Fado”, engraved in two 78 rpm discs. Only 12 people attended her funeral – that’s Fado’s destiny !

The Company :
Vidigal Wines is a family run, medium size wine company that produces still and dessert wines.
Located in the centre of Portugal, near the city of Leiria, Vidigal was established in the beginning of the 20th Century in a winery founded by a Church Canon.
Throughout the last century the company had several owners. Acquired in the 90’s by the current Managing Director, António Mendes Lopes, Vidigal went through great management and technological advances that are now producing fruit ( no pun intenend ) allowing the winery to produce over 3 million bottles of wine annually.
Vidigal is owned by the Danish/Portuguese Managing Director António Mendes Lopes (60%) and by a Norwegian Investment Company (40%).
António Lopes has over 30 years of experience in the wine world. He founded a Wine Import company in Denmark, importing wines from many regions of the world, enabling him to build knowledge and expertise at a global level.
António Mendes Lopes actively participates in the process of wine making together with his two main oenologists: António Ventura (Portuguese Oenologist of the year 2006) and Rafael Neuparth.
In terms of production, Vidigal has partnerships in the area of Lisbon representing 1,112 acres of vineyards, as well as in other Portuguese wine regions: Tagus, Douro, Alentejo, Dão, Beiras and Vinho Verde.
The majority of wines Vidigal produces, in particular the ones from the region of Lisbon, originate from vineyards close to the Atlantic Ocean and as such the sea breeze has an influence on the wines produced, presenting us with a range of wines that are fresh and always very fruity.
The main grape varieties used by Vidigal are: Touriga Nacional, Aragonez (Tinta Roriz), Castelão, Syrah and Cabernet.