, , ,

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.

, , , ,

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

, ,

Our Summer Cocktail – Izatonic

Ben Tunniclife is going to be the first one to launch a fantastic cocktail, Izatonic.

Made from the basque liquor Izarra this cocktail is getting more popular by the day ina lot of very trendy places in London;

Created in the Basque country in 1904 by Joseph Grattau, the liquor was originally produced in Bayonne. in the 80’s it was bought by Remy Cointreau . In 2015 Roland Giscard d’Estaing (nephew of the former French President)buy Izarra from Cointreau through his UK based company Spirited Brands.

Roland says :
“ Izarra is the Basque “star” that protects and guides us.

It was and remains one of the major symbols of the Basque Country that shines throughout the region, in France and around the world. Izarra is one of the Basque Country’s greatest ambassadors that has given a certain vision of the region for more than a century.

Marketed in the Americas in the 1910s and in 72 countries from 1970, Izarra has always promoted the Basque culture of its times. Exporting the image of the Basque Coast, Basque sports and Basque cultural traditions, Izarra now seeks to promote a way of discovering the elegance, beauty and vitality of the Basque Country through its landscapes and all those who defend its contemporary elegance. “

About Izatonic:

Izatonic is a perfectly balanced cocktail with a mix of acidity, bitterness and sweetness.

Created in 2017 in Les Aldudes (Basque Country) during a MasterClass gathering top local barmen and mixologits.

Izarra then created an environment ,a special recipe and a way to serve and present the newly created cocktail, including a new taylor-made glass.

Perfect alternative to G&T, Izatonic is a nicer floral version of it. The other interest , and danger, is that by the second glass you will be seriously in love with it…

,

Wine Blog – Our New Wine List 2017

Summer is just around the corner so it is time for our experienced team to release a new wine list selected just for you.

The team bring to you the best from around the world, including possibly one of the best in fizz from right here in the UK. Nyetimber Classic Cuvee, a lovely pale and gentle wine with fine bubbles which pairs perfectly with our fish and chips.

Come and join us, where there is good food there is good wine. Our variety of wines are available which have all been carefully selected to perfectly compliment the food.

See our full wine list here.

, , ,

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.

, , , ,

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.

, , ,

#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.

, ,

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