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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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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
£70.00

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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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Woman and Champagne

This month we look at possibly the most celebrated of wines – Champagne! And look at one of the most delightful features of our current wine list – Veuve Cliquot.

Did you know champagne was originally created by accident? It is said that wine makers tried to create a still wine but the cold temperatures in northern France prematurely halted fermentation, leaving dormant yeast cells, which in the spring would awaken and start fermenting again causing 90% of the bottles to explode, and that is how champagne was born.

What is not well known, is that it has been ladies at the forefront of champagne making.

Barbe-Nicole Clicquot Ponsardin stepped into the executive position of her deceased husbands winery, and by the time of her death in 1866, Veuve Clicquot was one of only four or five brands known worldwide. This century is no different with Virginie Taittinger being the first lady to create her own unique assemblage. Virginie Taittingers family is no exception to owing their success to a lady. Her grandmother Yolande re-built the famous Maison Piper-Heidsieck

In fact, the past 200 years of Champagne history can be viewed through the lives of the powerful women who helped shape it.

For ten years Madame Louise Pommery owned a small vineyard in 1868 she expanded it to a 124-acre vineyard, at the time of her death in 1890 Pommery champagne was drunk in 80 different countries.

The great name of Bollinger, was also created by a woman, Madame Bollinger.

So celebrate Women and Champagne and try the lovely Veuve Cliquot in the restaurant today, a tightly knit champagne, focused by robust acidity and a streak of minerality, offering subtle notes of white peach, anise, biscuit and kumquat perfectly paired with fish.

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Fish and Chips Ben Tunnicliffe Sennen Cove – got to be tried.

Simply a fantastic dish! A British tradition – fish and chips by the sea, always a winner.

It is the nation’s favourite dish and it is almost certainly our most iconic

Ben and the team know a thing or two about tasty fish and chips. Freshest fish, crispy beer batter and hand cut chips. We are passionate about offering the finest fish and chips for your pleasure after a hearty beach visit!

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Autumn – 4 Events, Christmas Menu and a Loyalty Card. Crikey its Busy!

We have just finished our third season here in Sennen Cove. We love autumn, long beach walks, snuggle up on the sofa and the warming wood burner. We’re really looking forward to all our events coming up to keep you busy through the winter months.

First off, our third Annual Surf Competition, 20th – 22nd October. The fun, family-friendly surf contest is back for the third year. This year we collaborate with four other local businesses, Sennen Surfing Centre, Sennen Surf Company Shop, The Old Success Inn and Smart Surf School. The two-day event will see surfers of all ages and abilities take to the water and compete in a variety of classes from junior to veteran. Friday night registration at the Old Success. Saturday, youth tag team and veterans, pizza, drinks, prizes & music at Ben Tunnicliffe Sennen Cove. Sunday, Longboard and open divisions, pizza, drinks, prizes & music at Ben Tunnicliffe Sennen Cove

Remember, remember the 4th November, as Bonfire night comes a day early to Sennen Cove, we celebrate the British tradition dating back to 1605. It is definitely worth joining us for the beach community festivities.

Something new and a first – Ben and the team together with our friends at MahaMasala offer you a warming pop up Curry Night. Here in Sennen we will be offer an exciting pop up Indian dining experience on 10th November at Sennen Cove. Fabulously warming traditional Indian spices and flavours to tempt you in our beachside venue.

Calling all Christmas Foodies, we have a Christmas Menu throughout December that will not disappoint. Book now for a romantic meal for two or if you fancy your Christmas Party, looking out on the deserted beach, rough sea and dramatic sky, we have a great space for your celebrations.

New Year is the time of year where you can join us for a night of fun as the new the calendar year begins. DJ sets, great company and great food as you see the New Year in.

And, for those who like an offer – we are launching for you the Friends of Sennen loyalty card; visit us nine times during winter period and the 10th time have lunch on us.

“We have some exciting events coming up throughout the winter, and we know nothing better than on how to entertain, or if you prefer a morning coffee with delicious cake, brisk walk with a dog or without, followed by lunch then Sennen Cove is the place to visit,” says Ben
For up to details sign up to our newsletter.

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Festive Celebrations at ben Tunnicliffe Sennen Cove

Celebrate the festive season all through December here in Sennen. The gloriously natural beauty of the Atlantic coast, the beach and our warming wood burner and sofas to snuggle on together with a festive menu from Ben, Harry and the team – what’s not to like!
Ben Tunnicliffe Sennen Cove is the perfect place to get you in the festive spirit – the Cornish way.
Christmas Celebrations and Gatherings
Colourful, bright and festive, Ben Tunnicliffe Sennen Cove is ‘the’ place for a fabulous Christmas party! Let us take care of every detail for you. Create your own party as you want it or let us create a Christmas party package to suit you.
Dates are available throughout December 2017 and January 2018.
A Christmas Festive Menu to Remember
Dining at Ben Tunnicliffe is always special – and to celebrate the festive season, we have created a mouth-watering menu for you.
• Venison carpaccio, parsnip and juniper slaw, jasmin raisins
• Home smoked salmon & prawn roulade, cucumber and dill
• Roast turkey, homemade stuffing, bread sauce, chipolatas in bacon, cranberry, roast potatoes and vegetables
• Roast fillet of Hake, (species may change according to market availability) brussels, smoked bacon, chestnuts, horseradish béarnaise
• Traditional Christmas pudding, brandy sauce, clotted cream
• Chocolate and mulled pear trifle

The festive menu is available from 1st – 23rd December.
Raise a Glass and Celebrate New Year’s Eve
New Year is the time of year where you can join us for a night of fun as the new the calendar year begins. DJ sets, great company and great food as you see the New Year in.

Tickets available – £25.00, includes welcome drink, buffet. 9pm – 1am.

Join us over the Christmas Season and experience the true meaning of Christmas Spirit.

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Vincent Looks to His Native Basque Country for This Month’s Featured Wine – Txakoli

The wine of this month is definitely one of the most unusual and interesting of our list. The Txakoli comes from a very small vineyard .

The Txakoli is grown in a stunning location facing the sea around Getaria , Spanish part of the Basque country.

Some history :

Centuries ago, a sailor from Getaria was the first to circumnavigate the world, demonstrating the sphericity of the Earth. Juan Sebastián Elcano was honored to be the first to show the world that even being the son of a small town (a town that has around 2,500 habitants) human quality has no limits.

The Ameztoi winery : 5 generation producing Txakoli

The Ameztoi winery continues with the ancient tradition in the region of harvesting grapes, which predates the feat of our compatriot Juan Sebastian Elcano.

Bodegas Ameztoi with permanent care of the native grape varieties “Hondarrabi Zuri” and “Hondarrabi Beltza” and his constant attention and control of the winemaking, is pleased to offer a great wine with full warranty.

The grape harvest begins between the end of summer and the beginning of autumn. It is done by hand and only the bunches that fulfil the strictest quality requirements will be collected.

The grapes must be picked at the point of optimum ripeness so that the Txakoli obtains the balance between acidity and sugars, characteristics which together with the sea breeze give it its unique flavour.

The grape bunches are quickly taken to the winery. The musk is extracted and fermented in barrels for twelve to fifteen days. An exhaustive control of density and temperature is necessary for its correct development.

Ameztoi owns high level facilities in order to make their Txakoli in the best conditions.

Txakoli is more than a wine with its own personality. It is fruit of a centuries’ old tradition cultivated along the whole Basque coast. It is a white, pale-yellow wine, slightly acidic with fruity tones and full bodied in the mouth.

You are recommended to serve it fresh and it is customary to pour from a height into the glass, releasing in this way lots of bubbles together with the whole variety of aromas.

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Plastic in our Oceans

We are passionate about our wonderful beach here in Sennen, the beautiful Cornish coast and the health of our seas. Making sure the environment is safe and clean for us all to enjoy is something we all care about. Sea plastic is an increasing problem. It’s unsightly and posses a real threat to marine life. We are keen to do our bit by using plastic responsibly and cutting it out where we can and we’ve been raising awareness through our blogs. Plastic is useful, cheap and works brilliantly but if it’s thrown in the sea or left on the beach then plastic is not so fantastic.

Did you know?

  • 8 million tonnes of plastic end up in the world’s oceans every year.
  • 300 million tonnes of plastic is being produced every year, half of which is for ‘single use’ applications – like drinking straws.
  • Plastic production accounts for 8% of the world’s oil reserves.

Plastic takes years and years to break down and does so into smaller and smaller bits – or microbeads which can be digested. Fish and shellfish are consuming these microbeads and chemicals, which potentially enter the food chain.

Here in Sennen we no longer serve single use plastic straws with drinks. You can help do your bit too by picking up discarded plastic and rubbish from the beach when you visit.

Plastic – not always fantastic.

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Play Eat Drink with your furry friend at Ben Tunnicliffe Sennen Cove

Bring your four-legged friend to enjoy the Surf Den and autumn beach life. Or let your dog curl up in front of the restaurant fire while you savour a variety of culinary delights and a refreshing drink to perfectly complement the food and surroundings.

We love dogs here at Ben Tunnicliffe Sennen Cove. And there is no better time to be visiting the beach with your beloved four-legged friend than on an autumn’s day.

Play

The coast path is perfect to run, walk or hike with your dog or dog walks along the beach. It’s good for the soul to be down here on the beach having a brisk walk with the rollers crashing onto the beach.

Eat

Join us for a hearty, home made seasonal lunch in front of our lovely wood burner. Or enjoy a beachside spot on the terrace with your furry friend by your side before heading home.

Drink

A warming coffee or something a little stronger? We have a tempting drinks menu to please all tastes.

Our beachside location is a fantastic way to enjoy beach life at Sennen Cove with your four-legged friend!