Posts

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.

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Our granola pots are a popular breakfast choice among our guests so we thought we would share our head chef Ben Bass’s special recipe so you can recreate them at home. They are a great start to the day, with the added bonus of being very simple to make.  Read more

Our head chef Ben Bass loves nothing more than creating new dishes for our guests at Q Restaurant. Here’s his recipe for ‘coriander cured salmon with avocado, fennel and smoked tomato’. About this dish Ben says: “This is a really tasty starter or supper for those early autumn evenings. Refreshing and light, this dish is rich without any heavy creams or butters. It’s also gluten and dairy free and full of healthy fats.” Happy cooking. Read more

So you want to wow your friends with impeccable hosting skills? Make it an evening they’ll remember?

You’re in luck – we can help. Being in the hospitality industry, the team behind Q restaurant housed within the luxury hotel in Cornwall, The Old Quay House, know a thing or two about how to deliver excellent service. Alex our restaurant manager knows it’s the small details that count. He suggests starting with background music – the unofficial rule books say you should be able to hear it in the distance without it being obtrusive – did you know that? Read more

“Don’t be afraid to ask your fishmonger for help and advice” says Ben Hardy, sous chef of Q restaurant in Fowey. Read more