Dining in The Old Quay House Restaurant

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…

Ingredients: 

12 large king scallops
1 cauliflower head
1 pink grapefruit
8 large chicken wings (ask you butcher to trim the wings – you only need the middle part)
100ml oil
100ml double cream

 Method: 

  1. Pre-heat a fan assisted oven to 120ºC. Place the chicken wings in a small, deep oven-proof tray, and pour the oil over. 
  2. Cover the tray with tinfoil and cook in the oven for two to three hours. When cooked, the bone should pull out easily. 
  3. Using a sharp knife, peel the grapefruit and segment it following the white lines. Cut each segment in half. Set these aside for later.
  4. Cut the cauliflower in to small florets. Blanch half of the cauliflower in hot boiling water (just enough to cover the cauliflower) until soft and cooked through. Remove from the water and set aside.
  5. Cook the remainder of the cauliflower in the same water until soft. Take it off the heat and add the cream to the pan. Using a hand-held food processor, blend until smooth and season to taste.
  6. Pre-heat a frying pan with a splash of oil. Place the scallops flat side down in the oil and cook on each side for two minutes.
  7. While the scallops are cooking, season the chicken wings and pan fry in a splash of oil until crispy and golden brown. 
  8. Spoon the puree onto a serving plate in any design you fancy, then arrange the scallops, chicken wings, grapefruit and cauliflower on top. 
Food in The Old Quay House Restaurant in Fowey

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.

The second and final leg takes place at The Rosevine on Thursday 30 March, but before then we wanted to give you a blow-by-blow account of round one. Read more

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.

Tickets for the events can be purchased by contacting The Old Quay House on 01726 833302 or The Rosevine on 01872 580206. Find out more here. Read more

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.

Read more

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.

Read more

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

Having grown up down the road in Par – coincidently on the very same street as Ryan Kellow, our head chef, Brandon Tregidgo is no stranger to the Fowey area. We put a few quick questions to our assistant assistant hotel manager and here’s what he said. Read more

We would like to introduce our new head chef Ryan Kellow. Ryan worked at the Old Quay House from 2012-2013 and after stints at the St Moritz Hotel and Hotel Endsleigh in Devon he rejoined the team as sous chef in February. He was recently promoted to head chef following Ben Bass’s departure. Read more