• Make a Booking
    Your days by the sea:
  • -°C
    • Today
    • --
    • --
    • --
    • --
Sub Menu ↓

All News

The Idle Rocks and St Mawes Hotel in the top 30 Best Places to Work in Hospitality 2018

Posted on Friday 27th of April 2018

Congratulations to our team who not only provide an award-winning service to our guests but, thanks to their continued dedication, The Idle Rocks and St Mawes Hotel have just been acknowledged as one of the top 30 Best Places to Work in Hospitality. Conducted by people retention specialist Purple Cubed and The Caterer magazine, staff… Read More

Posted on Thursday 20th of July 2017

‘Heligan’s Garden’.     This seasonal dish is the one which really celebrates a proper working English garden in the summer time. You’ll need to have your barbeque lit and ready to go for this one.             Recipe: Serves 2 Dish Ingredients BBQ Sharpe’s Express new potatoes, rainbow chard, globe… Read More

Sir Michael Parkinson is guest speaker at a sell-out charity fundraising lunch in aid of Cornwall Air Ambulance

Posted on Thursday 15th of June 2017

This year marks the 30th anniversary of Cornwall Air Ambulance, the UK’s oldest air ambulance. To celebrate this achievement, Cornwall resident John Casson organised a fundraising lunch at the lovely boutique The Idle Rocks hotel in St Mawes on Wednesday 14 June 2017. “I needed a celebrity speaker to attract interest in the event and… Read More

Mother’s Day Heligan Camellias

Posted on Monday 27th of March 2017

As part of our collaboration to showcase the best horticultural practices and heritage produce, we kindly asked our partners The Lost Gardens of Heligan to provide us with a special gift from the gardens for all the mothers joining us on Mothering Sunday. After a short meeting with their Gardening Team, it was agreed that… Read More


Posted on Friday 24th of February 2017

This February, the Idle Rock’s Head Chef Guy Owen takes inspiration from a commonly used, highly nutritious, but often underrated vegetable- the humble cabbage. Serves 4 Butter poached cabbage Ingredients: 1 January king cabbage 175g melted butter Sea salt Method: Remove the outer leaves of the cabbage and reserve for the puree later. Take the… Read More

The King of Vegetables

Posted on Friday 24th of February 2017

This February, the Idle Rock’s Head Chef Guy Owen takes inspiration from a commonly used, highly nutritious, but often underrated vegetable- the humble cabbage. January King: Brassica oleracea var. sabauda is a late Victorian heirloom cabbage, which sits somewhere between a Savoy and white cabbage. It is known as Chou de Milan de Pontoise in… Read More

Idle Mirabelle Recipe

Posted on Wednesday 8th of February 2017

Bar Manager, Laura Sexton shares her latest creation and recipe for this fruity, refreshing, easy to drink cocktail. Ingredients 40ml Mirabelle Eau de Vie 30ml Chilled Earl Grey Tea 25ml Sugar Syrup 20ml Lemon Juice Dash Orange Bitters   Shake all ingredients in a cocktail shaker, then strain into a chilled martini glass with an… Read More

A Pre-Incan Relic to Satisfy Your Taste Buds! Tubers and Taramasalata

Posted on Friday 20th of January 2017

This month saw Head Chef, Guy Owen taking one of Heligan’s and indeed one of the worlds, lesser-known tuberous vegetables to London for an exclusive fine dining evening, at the prestigious Relais & Chateaux Headquarters in London. Mashua – Tropaeolum tuberosum – commonly known as tuberous nasturtium, is a root crop that originates from the… Read More

Mushroom Tortellini with Heligan Black Salsify (Scorzonera) Recipe

Posted on Thursday 19th of January 2017

In the second of our collaborations with the Lost Garden of Heligan, we share our Junior Sous Chef, Lawrence Snowden’s special Mushroom Tortellini Recipe with Black Salsify (Scorzonera). Serves 4 Ingredients for Duxelle mix: 250g chestnut mushrooms 250g button mushrooms 200g peeled chestnuts 50g butter 1 garlic clove – minced 1 banana shallot – finely… Read More

Scorzonera (Black Salsify) Should be better known and grown!

Posted on Tuesday 3rd of January 2017

This winter sees The Lost Gardens of Heligan and The Idle Rocks celebrate heritage produce in the most fitting way possible, by incorporating one of the world’s lesser-known vegetables within the hotel’s exclusive winter menu. Scorzonera is a root vegetable seldom seen in supermarkets or on restaurant menus outside of Europe. Often known as Black… Read More