Gourmet Breaks with an International Twist
We’re very excited about two gourmet breaks we have up and coming in November and we’re super thrilled our new Head Chef, Fiona Were, will be preparing food for both events.
A passionate foodie, Fiona joins us from the Greenbank Hotel in Falmouth, where the restaurant was awarded 2 AA rosettes earlier this year.
New Zealand born and bred, Fiona followed her partner to the south west to work as Executive Chef at St Michaels Hotel and Spa and as Training and Development Chef for Jamie Oliver’s Fifteen Cornwall in its inaugural year.
She’s also been named a top ten female chef in the UK by the Independent on Sunday. It’s no wonder there’s a buzz about the hotel, everyone wants to try her amazing dishes.
Fiona’s style of cooking focuses on fresh, local and seasonal produce and she’s passionate about only using ethically-caught fish from sustainable resources. She fuses styles, techniques and flavours to shape irresistible menus with international twists.
Check out our Gourmet Breaks menus to get a flavour of Fiona’s exciting culinary artistry. You can make a last-minute booking for one of these weekends, but hurry – spaces are nearly all gone, or you can come along to the Atlantic View Restaurant to sample Fiona’s new menu.
Friday 1st and Saturday 2nd November 2013
After pre-dinner canapés and a wine tasting on Friday evening, a Table d’Hote dinner is served in our Atlantic View Restaurant.
From Cornish produce classics such as soused Grey Mullet, Pheasant Breast and Ballotine to Potted Game and Clams, Fiona introduces exotic accompaniments and sides to her dishes. Including Germanic Kohlrabi, Quinces, Game Jus and Italian-inspired Mustard Fruits, and to finish Chocolate Black Forest with Damson Jelly and Sour Cherries, Limonchello Semifreddo and local cheeses.
Is your mouth watering yet?
On Saturday, pre-dinner canapés and another wine tasting form a delicious precursor to dinner before the start of a seven-course gourmet treat.
Similarly, there are classic Cornish ingredients including Smoked Duck Breast, Spiced Venison Loin, Halibut with Fennel and Seaweed but the dishes and accompaniments served alongside these sumptuous courses make this menu extra special. We have Beetroot and Caraway Soup and a Provencal-inspired Brandade, and a delicious dessert including a milky Junket of Cocoa Nibs, New Zealand Guava – Feijoa and Hokey Pokey.
It all sounds simply irresistible!
Friday 15th and Saturday 16th November 2013
On Friday, welcome drinks kick the party off in our main lounge before the ultimate five-course gourmet fish supper begins!
From fish soup to local game with quince and ale-battered salt-cod goujons, Fiona will be serving pea puree, pickled egg and Tartar sauce accompaniments with this popular dinner classic.
Whole grilled sole with rich brown shrimp butter, greens and potatoes follow before tasty lemon posset with pink peppercorn meringues and passion fruit for a zingy twist.
On Saturday evening the seafood extravaganza commences. Starting with Miso soup, pan-seared scallops and crispy seaweed, which is a fantastic Japanese inspired classic made from dashi soup stock containing dried sardines, kelp and smoked tuna.
Sushi follows which is a sharing dish so guests can pick and choose what they fancy. This will be served with hot Wasabi and Shoyu, a strong, earthy Japanese Soy Sauce, and sweet pickled ginger.
It’s then time for the show stopper for which we are famed – our sumptuous Seafood Platter, which is lavishly presented comprising local rope-grown mussels, Cornish oysters, prawns, potted Cornish crab, smoked and cured fish.
Continuing the Japanese inspired theme, Matcha Parfait is served for dessert with stem ginger shortbread and lotus root. Matcha is a Japanese (and Chinese) green tea which gives this dish its beautiful green shade. It’s a simple yet creamy and decadent dessert which is heavenly matched with the crunchy and sweet flavour of the lotus root.
Fiona says, “I’ve really hit the ground running at Mullion Cove Hotel, with menu preparation needed for the gourmet weekends, our regular dinner menu and the Christmas Lunch menu so it’s been quite the roller coaster already! I’m delighted to join the team here at the hotel and I look forward to treating their guests to dishes and flavours they may never have tried before.”
We have a few spaces left on both of our gourmet weekends but you’ll have to hurry! Places book up fast. Click on one of the link below for more details and booking information:
Alternatively, why not book a table at the Atlantic View Restaurant or Glenbervie Bar this week or next weekend, and sample Fiona’s amazing fare? The daily changing menu features a tasty range of dishes made using fresh Cornish produce.Lunerin on Flickr
Enter our competition
If you’d like to net a tasty fish supper why not enter our competition to win dinner for two at our Atlantic View Restaurant? Simply answer the following question:
What is Matcha?
Post your answer on Facebook or tweet us. We will choose a winner at random from those who answer correctly. Two runners-up will each receive a Cornish seafood cook book; either, Modern Seafood by Nathan Outlaw or My Kitchen Table: 100 Fish and Seafood Recipes by Rick Stein. So get posting!
Competition deadline is midnight Sunday 3rd November 2013.
Want to make a Matcha Parfait?
Our Head Chef, Fiona Were, is now tweeting about the exciting dishes and produce she uses in our kitchen. So why not follow our Twitter feed and find out the very latest!
Share your experiences
Now it’s your turn! Have you eaten any tasty seafood overseas or in Cornwall recently? Have you dined at the Atlantic View Restaurant or Glenbervie Bar this year? Share your thoughts and comments with us in the box below or tell us about your experiences through our social media pages. We’d love to hear from you!