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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!

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Autumn is a wonderful time to explore Sennen

Driving down the steep hill, you are suddenly presented by the by the most magnificent and sublime view. For a moment looking out to the ocean with it’s beautiful blue water, you could be forgiven for mistaking it for somewhere exotic but this is the Atlantic in all its glory. The traditional Cornish fishing village is unmistakable nestled into the cove. A brisk autumn day at Sennen Cove with its picture postcard unspoilt bay.

Peak season is behind us and with your furry friend by your side you can escape on the wide expanse of the beach or the Cornish coastal path, there’s calm in the air. The summer fun and madness is over, those who seek a little more space and tranquillity are about.

Sennen Cove – rich in history as well as beauty.

And when you have finished exploring our magical home pay us a visit in front of the roaring fire or snuggled under blankets in the Surf Den watching the beach or local wildlife. Peace and tranquillity – autumn is a great time to visit and enjoy.

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4 Foodie Must Haves at Ben Tunnicliffe Sennen Cove – Beautiful Produce

1 Pizza

Freshly baked pizza cooked to perfection – a light crisp base, with a toppings of your choice, whether you love seafood, meat, vegetables or keep it simple with tomato sauce and cheese full of taste

2 Fish and Chips

Full of great flavours and an ultimate British favourite golden beer battered  haddock, hand cut chips and homemade tartare sauce well worth a go

3 Specials Menu

Making the most of our coastal location, the specials menu sees a variety of the best quality fish and seafood, there’s always something new to try

4 Crab Ciabatta, rocket, basil & mayonnaise

Bursting with zesty flavours, delicate crab offset by freshness, this sandwich is anything but ordinary

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Got to Try It…

Pizza by the Seaside

What’s the best thing about visiting Ben at Sennen?  It could be watching the gorgeous sunsets, or the waves crashing on the white sand or when it allows – basking in the sun. For us, it’s eating fresh made pizza by the Seaside after a beach visit. Gone are the days of fish and chips in a soggy white paper bag while being attacked by seagulls, pizza by the Seaside is a must. Homemade pizza bases and baked right in front of your eyes. A choice of delicious toppings or keep it simple with tomato and cheese – Ben Tunnicliffe Sennen Cove is one of the best places in Cornwall to eat Pizza by the Seaside.

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Plastic not so Fantastic

Plastic washed up on our coast is obvious and clearly visible. Sadly the plastic pollution is there.

For more than 50 years, global production and consumption of plastics has continued to rise. An estimated 299 million tons of plastics were produced in 2013, representing a 4 per cent increase over 2012.

Plastic is versatile, lightweight, flexible, moisture resistant, strong, and relatively inexpensive. That’s why we like it and buy plastic goods. However, some of those qualities can be harmful. Durable and very slow to degrade, plastic materials are polluting our oceans and seas and are entering the food chain as they break down and are consumed by marine life. And of course, we see the evidence on our lovely beaches.

Take a walk along our fabulous beach here in Sennen and back and keep an eye open and you’ll be amazed at the amount of discarded and washed up sea plastic.

Plastic straws are one of top polluters on our beaches that take years to break down. Used only once they remain a threat to marine life and the ecosystem for many years.

Saying no to the plastic straw in your drink is only a small thing but makes a huge difference.

So join us in disposing of rubbish responsibly and say no to the plastic straw.

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Friends of Sennen Loyalty Card

This month we introduced our Mates Rate Loyalty Card which runs until 31 October 2017.  On 31 October 2017 we will be introducing a new Friends Loyalty Card called Friends of Sennen.

Eating and Drinking is fun! Especially when we will be offering a free lunch for two if you collect 9 stickers. Just use your card during each visit, have two courses and purchase one drink and the stickers will start adding up.

In the meantime, don’t forget our Mates Rates Card for our loyal friends. Every time you visit, you will be entitled to 10% off all beer in our Restaurant and Surf Den Bar.

If you work or live around Sennen or Sennen Cove 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 being our loyal friend.

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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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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.
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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!