As well as being famous for its stunning views and picturesque scenery, the town of Fowey has developed itself into a food haven over the years. The town is packed with a fantastic selection of cafés, restaurants, and pubs offering delicious food all year round. Read more
Here’s a delicious dish from head chef Richard Massey that features on our menu at the moment. This serves four people, and is perfect for a special occasion or dinner party… Read more
As we approach the end of asparagus season, our head chef Richard Massey takes us through a delicious recipe that puts the vegetable at centre stage. Read more
Last month we hosted the first round of the Great British Food Fight – a culinary battle which sees our own head chef Richard Massey go head-to-head with Tim Pile, head chef at our sister hotel The Rosevine.
Our head chef Richard and Tim from our sister hotel The Rosevine will square up for culinary showdowns on 23 February and 30 March, cooking for packed restaurants across home and away legs at each hotel.
Each chef will prepare two courses at each hotel, before votes are cast and an ultimate champion declared.
With just under two weeks until the first bout, check out the vital statistics for each chef below.
Our talented head chef Richard Massey has shared a delicious recipe with us, for roast pumpkin velouté with poached duck egg.
This meal is perfect for vegetarians who are looking to impress their friends or family with a simple yet tasty dish for a cosy winter evening. Read more
Our head chef, Richard Massey has put together a simple recipe for his delicious white chocolate mousse, an easy dessert option for your dinner party. Richard serves the mousse with fresh raspberries, raspberry powder, crushed pistachio nuts and pistachio tuile. However, these can be substituted with any fruit or nut of your choice, as the mousse is a fantastically versatile addition to any dessert.
Ben Bass’s Potted Smoked Salmon with Lemon Purée and Poppy Seed Bread
This is the perfect dish if you are entertaining or wanting to chill out on Boxing Day in front of the TV. I would recommend making it well in advance, or at least a few hours before you plan to serve it so it can reach the right temperature and consistency. You could also substitute the hot salmon with crab meat or smoked mackerel.
Our head chef Ryan Kellow shares two of his favourite recipes. Whilst they are both delicious individually, combined they create a very special dessert, one of the most popular choices on our menu – particularly amongst chocoholics! Read more