Blog

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

All News

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

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

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

Laura’s Passionfruit Caipirinha cocktail recipe

Posted on Friday 3rd of June 2016

Ingredients: 30ml Passionfruit puree 30ml Abelha Cachaca 20ml Passionfruit Liqueur Limes White sugar Method: Muddle 6 lime wedges and 2 bar spoons of white sugar in a short glass with the passionfruit puree and the abelha cachaça.  Add crushed ice, stir and add more crushed ice. Stir and float passionfruit liqueur on top. Garnish: Lime… Read More

Laura’s Valentine Cupid’s Kiss Cocktail

Posted on Friday 5th of February 2016

Cupid’s Kiss Looking to impress your special someone with a Valentine cocktail next week.  Bar Manager, Laura, has created this recipe, that’s sure to evoke romance. Ingredients: 15ml Cariel Vanilla Vodka 15ml Lychee Liqueur Dash Grenadine Knightor Brut Raspberry Sugar Powder Method: Shake & fine strain all ingredients into a Champagne flute with a raspberry… Read More

Guy’s Chocolate Parfait

Posted on Monday 1st of February 2016

Although this dish may look a little complicated, it can be easily achieved and leave you looking pretty good in front of your guests, and lets be honest, who doesn’t love a bit of chocolate. Lets start off with the chocolate parfait. This should be made a day in advance, as it will need to… Read More

Guy’s Best Christmas Turkey Recipe

Posted on Tuesday 15th of December 2015

Head Chef, Guy Owen shares his best Christmas Turkey recipe…. Personally for me, to get the best result from a roast turkey is to brine it for 48 hours, in a brine containing all of the flavours that we would associate with Christmas, these being orange, bay, cinnamon, clove etc. This recipe is based on… Read More

Guy’s Recipe for Apple and Cider Souffle

Posted on Tuesday 1st of December 2015

Apple Puree Base ingredients: 500g apple puree 50g cornflour Pinch of salt 150g sugar 50ml water. Method: Take the cornflour and water, mix these together to form a soft paste, reserve to one side Add the apple puree, salt and sugar to a pan and heat up. Then when it’s hot, whisk in the cornflour… Read More

Wild Garlic Crusted Cornish Hake

Posted on Thursday 26th of March 2015

INGREDIENTS (serves 4) Hake 1 Fillet of Hake (We usually get around four large portions from one hake fillet) Garlic Crust 70g Wild Garlic 180g Dried Breadcrumbs 80g Grated Parmesan 120g Soft Butter 5g Salt 1 Egg Yolk Greek Style Mushrooms 500g Water 140g Cornish Rapeseed Oil 1 Lemon, juiced 10g Salt 5 Coriander Seeds… Read More

Valentine’s Chocolate Shortbreads

Posted on Thursday 5th of February 2015

Follow this simple recipe from our Head Chef to treat the one you love to handmade shortbread hearts, that look as beautiful as they taste. 125g Soft Butter 65g Demerara Sugar 155g Plain Flour 25g Cocoa Powder 35g Ground Almonds First beat the butter and Sugar until light and fluffy. Next into a separate bowl… Read More