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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

JANUARY KING CABBAGE, FETA, CELERIAC, RAW PEAR, PICKLED LINSEED RECIPE

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

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

Medlar Jelly Recipe

Posted on Thursday 8th of December 2016

In the first of our collaborations with the Lost Garden of Heligan, we share Head Chef, Guy Owen’s Medlar Jelly Recipe.  Totally simple and totally delicious. Ingredients 750g Medlars (It is important to note that the medlars should be well ‘bletted’ before use) 1 small granny smith apple ½ lemon juice and zest 1 lime… Read More

The Forgotten Fruit: Medlar

Posted on Tuesday 6th of December 2016

As you may have read, we have teamed up with The Lost Gardens of Heligan, home to the Finest Productive Gardens in Britain, to celebrate Great Cornish food. This collaboration sees the best horticultural practises and heritage produce being showcased by our chef, in the heart of Cornwall. This November marked the start of this… Read More

#12Chefs12Nights Charity Dinner

Posted on Tuesday 6th of December 2016

We are delighted to announce that Head Chef, Guy Owen will be taking part in #12chefs12nights on Monday 30th January 2017 at Oliver’s Restaurant in Falmouth. From January to March 2017, Oliver’s Restaurant in Falmouth is hosting #12Chefs12Nights, where amazing chefs from across the UK will be taking over the kitchens at Oliver’s, cooking their favourite dishes… Read More

THE IDLE ROCKS PARTNERS WITH THE LOST GARDENS OF HELIGAN

Posted on Thursday 24th of November 2016

We are delighted to announce our new partnership with The Lost Gardens of Heligan, home to the finest productive garden in Britain, to celebrate great Cornish food. This collaboration sees the best horticultural practices and heritage produce taken from the Heligan Kitchen Garden and showcased by head chef at The Idle Rocks, Guy Owen and… Read More