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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

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Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

For a taste of what you can expect, why not try this delicious recipe from head chef, Adam Cook?

Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

Be prepared
Have a good fish stock prepared the day before, by bringing water, fish bones and spare vegetable offcuts (onion, fennel, celery, carrot, bay leaf, thyme, bit of white wine, salt and pepper) to the boil. Take off the heat and leave covered for a couple of hours before sieving.

Start with your fondants
Peel and square up potatoes (maris piper potatoes are great for this). Cut them with ring cutters.
Seal and colour with oil and a little butter, then turn them over.
Add fresh garlic , thyme, vegetable stock (fresh is best), saffron and salt and pepper. Transfer to a suitable and deep enough baking tray, cover with parchment paper and tin foil and bake for aprox 15-20 mins.

Next, make your veloute
To make your veloute, add your fish stock, 1 diced shallot and 50ml of white wine to a pan, add 150ml double cream. When the stock is reduced by half, boil on a high heat for three minutes, add salt and pepper to taste, take off the heat and add fresh dill and crayfish tails (when ready to serve).

Prepare your Bril papiotte
Prepare your Brill papiotte by placing the fillets in a large square of parchment paper. Add a knob of butter, a dash of white wine, fresh samphire (optional), salt and pepper, fresh dill, and a segment of lemon. Tie the paper up at the top, so that it makes an enclosed parcel, and bake for 7-8 minutes. Keep it in the parcel until you are ready to serve.
Adam likes to cook his spring greens (cut fine, but having taken out the middle stem), add in a knob of butter and a dash of water, before seasoning with salt and pepper.

Serve and enjoy!

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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.