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Pop-Up Curry Night Ben Tunnicliffe Sennen Cove with MahaMasala

We are delighted to welcome local Spice Company MahaMasala, run by husband and wife team Jasmine and Ben, to the restaurant, to work with Ben Tunnicliffe and the team, for an evening of fabulous food and wine on Friday 10th November.

Jasmine learnt cooking from a tender age as the chosen ‘sous chef’ in her granny’s kitchen in India. Subsequently, she travelled extensively within India, learning about different regional cooking methods and flavours. Ben is an award-winning Michelin starred chef and gastronome with an interest in the revival of traditional methods of cooking, local and seasonal produce, and slow food from around the world.

Experience an evening of the best Food that India has to offer, prepared from scratch by the MahaMasala and the Ben Tunnicliffe Sennen Cove team. The menu will be served to diners as a combination of individual plates and sharing platters, perfect for experiencing the diversity of real Indian food from mountain to coast. Why not up the tempo even more and let your tastebuds really dance to a bhangra beat and match with a local beer, cider and a wine float.

Tickets are limited to 60 places so book your place now to avoid disappointment.

A prize draw will also be available on the evening.

Date: 10th November 2017
Time: 7pm – onwards
Price: £40.00

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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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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.


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.


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.


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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Your Wedding at Ben Tunnicliffe Sennen Cove – What Happens Next?

You have chosen your dream location by the seaside, beautiful views and surroundings – but what happens next?

One of our experienced wedding planners will help you plan your day from beginning to end. After you have decided on the date for your big day and you’ve viewed our restaurant venue, we will book the date in.

Once confirmed, your wedding planner will send you a contract, this will be the basic details, as we continue to help you plan for your special day and will be a work in progress but will give you an idea of timings and the information we need. This benefits everyone and gives a clear idea of what’s happening and what to expect. Once signed your dreams start turning into reality.

Throughout your journey and as your special day approaches, we will assist and guide you through the selection of a suitable menu and matching wines through to dressing the restaurant to make your day unique. We can help with flowers, photographers, music and any other important touches to make sure your day is truly special and the venue is just how you want it.

Regrettably, we do not have a licence for wedding ceremonies but we can work with your chosen location or indeed suggest some charming local churches and chapels or civil ceremony venues for your consideration.

General Manager, Kinga Tunnicliffe, explains, “our job is to help you and take the stress out of planning. If you would like us to share your special day with you then let us know”.

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Vincent Shares His Insight into our Delightfully Traditional Provence Rose

As expected as August being a summer month (even if it needs to be reminded in Cornwall sometimes), we are going to talk about rosẻ.

And more specifically about the wonderful Provence rosẻ of our wine list.

Cuvẻe Elẻgance by Mathilde and Thomas Carteron

About the wine:

The grapes for the Carteron’s rosé are sourced from vineyards situated in the commune of La Londe in a valley surrounded by the Massif des Maures on sun-drenched slopes and a landscape of rocks of schists with veins of quartz. In the summer the location of the valley near the sea allows cooling breezes which leads to a slower and more progressive maturation of the grapes, giving the wines fine aromatic structure. Yields are 50 hl/ha and organic manures are used. Harvests are completely manual over the course of six weeks, always in the morning when temperatures are cooler. The estate waits until there is an optimal balance of sugars, acids and polyphenols before starting the harvest, parcel by parcel. The blend of the rosé is Grenache, Cinsault and Syrah. The colour is the spirit of Provence, pale, crystalline and limpid. The nose is pretty, unveiling floral aromas of bergamot and sweet jasmine as well as bouquet of exotic and red berry fruits, whilst the palate picks up notes of mango and lychee with a more savoury edge of peach-stone and citrus.

Something about the wine makers:



“Trained in marketing and communication and with ten years’ experience in event management, I moved into the rosé wine and beer industries, two fascinating and very dynamic sectors. I developed our export sales to help drive the growth of the company, seeking to adapt our products and recipes to other markets.”



“ A trained agricultural engineer, after a few years spent working in research, I become a vigneron and, using biodynamic principles, developed two estates with over 180 hectares of vineyards, olive groves and scrubland. In 2005, I set up a wine trading company (négoce). Since 2011, I have been developing a new activity, in tandem with my wine business,… brewing beer.”

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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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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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Vincent – Our French Restaurant Manager and Sommelier Gets Dewy Eyed and Romantic About Sancerre!

Colette, the famous French writer states in her “Earliest wine memories” :
The vines and the wine it produces are two great mysteries. Alone in the vegetable kingdom, the vine makes the true savour of the earth intelligible to man. With what fidelity it makes the translation! It senses, then expresses, in its clusters of fruits the secrets of the soil. The flint, through the vine, tells us that it is living, fusible, a giver of nourishment. Only in wine does the ungrateful chalk pour out its tears…
This month we’re going to discover “La vigne blanche” an outstanding Sancerre by the Bourgeois family
La Vigne Blanche. Sancerre. Domaine Henri Bourgeois 
Henri Bourgeois family 
An acclaimed producer whose wines exhibit the complexity of the terroir of Chavignol, being chalky with a touch of gunflint, initially steely, then ripening in the mouth with a broad array of flavours and wonderful length.
Since the eleventh century noblemen would try to outbid each other just to possess a small parcel of this prized land.
La Vigne Blanche comes from vines grown on slopes separating the village of Chavignol from Sancerre, the terroir being an amalgam of clay and limestone chalk. Oak aged in the barrel for five months on the fine lees, La Vigne Blanche is vinous with herbaceous notes of elderflower and ivy as well as a hint of kiwi fruit.
All the wines are sublime with cheese.
The oak and the Bourgeois family 
Once upon a time, O best beloved, a great oak was planted in what would become the National Forest of Saint-Palais near Bourges. As the centuries passed it grew bigger and stronger and one day became the eldest and most majestic of a line of great oaks that were used to build the frame of the Saint Etienne cathedral in Bourges. Located at the crossroads of telluric forces (yes, this was a feng shui oak tree), legend has it that Sully, King Charles V and Agnès Sorel came to rest at the foot of this great oak and many others since used it as a place of assignation. But in 1993 a violent storm struck down the 433 year-old tree. In the subsequent auction the Bourgeois family outbid interested buyers from around the world to preserve this piece of local culture and to renew it by crafting it into barrels in which they placed the fruit of their most cherished Sauvignon and Pinot vines. As you wipe away a misty tear know that the wines are magnificent, liquid testaments to the vessel in which they have been aged.


This month we’re going to discover one of the gems of that wine list. Arretxea from the Irouleguy Appelation Controlee. Located in the French part of the basque country, that very old vineyard link with the rich history of the Basque people.

It’s also particular because the grape Tannat which doesn’t exist anywhere else. (except in Uruguay but the basque took it there in the first place).
40 years ago at the start of the renaissance of the Irouleguy vineyard, that wine was extremely rustic and of a quality completely different of the actual wine. Awarded in many competition, they always totally surprise people in blind tastings.

The history of wine-making in the area goes back to at least the 3rd century when the Romans commented on wine-making in the area. It was boosted by monks of the Abbey of Roncesvalles in the 11th century who planted the first large scale vineyards to provide wine for pilgrims travelling along the Way of St James. Following the Treaty of the Pyrenees in 1659, the monks had to give up wine-making and the vineyards which were taken over by the local villagers.
The region was hit hard by the great French wine blight of 1912 and a period of decline.
A cooperative was formed in 1952 under the lead of Alexander Bergouignan to rescue the rsituation and to work towards certification. The wines of Baigorri, Anhauze and Irouléguy were awarded VDQS certification in 1953 and Irouléguy was granted AOC status in October 1970. Today, some 210ha of land are cultivated again in the area.
The vineyards are often located on extremely steep slopes with inclines of up to 60°. This has led to the development of special growing and terracing techniques by Basque wine-growers to enable the cultivation of vines on these slopes.
Red grape varieties include Bordelesa Beltza (Tannat), Axeria (Cabernet Franc) and Axeria Handia (Cabernet Sauvignon), while white wines are made from Xuri Zerratia (Courbu), Izkiriota Ttipia (Petit Manseng) and Izkiriota (Gros Manseng)
They are cultivated on terraces between 100-400m above sea-level and although the soils vary, one of the chief characteristics of the soils in the region is a deep red coloration. This fact is mirrored in the name of the nearby town of Baigorri which is a contraction of bailara gorri “red terrace”.
Arretxea (from the Basque arre meaning stone and xea house) is a small six-hectare domaine entirely planted on south-facing terraces. Michel and Thérèse practise sustainable viticulture throughout their vineyard & use biodynamics in particular on the plot where they grow white grapes.
As for the Tannat-rich reds 4-5 week macerations, repeated pigeages and long elevage in oak with lees-stirring make for strong yet
harmonious wines. The ripeness of the grapes emerges in crystallised black fruit scents & a full palate perfectly structured by tasty tannins.

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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…