Month: February 2016

Sid’s Ideas for a Romantic Winter Getaway

Cornwall’s one and only hotel concierge, Sid Williams of the Idle Rocks shares his ideas for a romantic winter getaway in St Mawes.

We all know that summer in Cornwall is a perfect location for a holiday, well known for its beaches, sailing and wonderful food. The winter season here in south Cornwall offers the chance to feel the real romance of the county. Daffodils are already out across the Roseland Peninsula and in February nearby gardens Trebah and Glendurgan are already beginning to show signs of spring. Out of season it is as quiet as a breeze, you can have a beach to yourself and walk for miles with just a few seagulls for company. Here are a few ideas for a romantic winter getaway.

Art Classes

St Mawes has a number of great galleries on its doorstep, and also offers the chance for expert tuition from local artists. Whether it’s a life drawing class, water colouring, or even an introduction to the potter’s wheel, there are a range of artisans available to help.

Art and Garden

Another way to enjoy the arts in Cornwall is via two wonderfully inspiring sculpture gardens. Tremenhere Gardens has a contemporary installation throughout its subtropical garden and panoramic views across Mounts Bay. Further north and nestled in an ancient Cornish village, Withiel Garden has been developed over 5 years by Lemon Street Gallery owner, Louise Jones. There is an eclectic mix of work on show among the gardens and woodland of this 17th century estate.  A unique space, it provides rich inspiration for anyone thinking of putting some art into their own garden, all the sculptures here are for sale.

Walking

From an hours amble along the coast to creek side church at St Just, or a days hike from St Anthony’s Head to Dodman Point, the winter months offer the chance to really feel the landscape. The Roseland Peninsula has some of the best coastline in the country, so our lounge and log fire is never too far away.

Surfing

The surf over on the north coast is at its best this time of year, if you’re looking for adventure we can help even if it is February. Again, tuition is available and of course the waves are not as crowded as they are in August.

Theatre

The Hall for Cornwall is just 30 minutes away, with touring shows from the West End, opera and national orchestras from across the world. If you prefer fringe shows and offbeat comedy The Poly in Falmouth always manages to surprise.

R and R

If you prefer your winter holidays inside the hotel, we offer packages that include treatments and massages from our local therapist Dawn. An expert in massage, this really is a great way to relax and feel the stress of everyday life just drain away. Call us for more details on how Dawn may be able to help you.

I look forward to welcoming you soon.
Sid

Laura’s Valentine Cupid’s Kiss Cocktail

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 sugar rim
Float Knightor on top using a bar spoon
Garnish with a fresh raspberry
Add cocktail stirrer & serve

Would rather have Laura or one of her team make it for you?  Then pop in any time in February and enjoy!

Guy’s Chocolate Parfait

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 freeze. Along with the yoghurt sorbet.

Chocolate Parfait

Ingredients:
300g dark chocolate chocolate
1000ml  double cream
200ml water
230g caster sugar
12 free-range eggs yolks

Method:
For the parfait, melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water.

Whip the cream until it holds soft peaks and set aside. Bring the water and sugar to the boil in a small pan.

In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream.

Take two bread tins or any suitable container, this could even be a plastic tub, and line them with cling film. Then pour the mixture in and smooth off the top with a warm spoon so it’s even and flat.

Place into the freezer to freeze overnight,

Yoghurt Sorbet

Ingredients:
375ml water
55g glucose
250g caster sugar
44g lemon juice
310g yogurt

Method:

Begin the sorbet syrup the day before you need to make the sorbet so it has time to chill properly: Combine the water, glucose and sugar in a pan and bring to a boil. Allow to chill overnight.

Pour the yoghurt into a large bowl and slowly whisk in the lemon juice. Continue to whisk gently as you add the sorbet syrup in a slow stream. Whisk continuously as though you were making mayonnaise. Transfer the mixture to a container and place in the freezer. Every two hours you will need to take a whisk and beat the mixture for a few seconds to stop it setting rock solid. Once it has been fully frozen, smooth off the top, and keep in the freezer until ready to use.

Further ingredients:

Dried gingerbread crisps (can be purchased from most supermarkets)
Some small coriander leaves
Seeds from 2 passion fruits

Assembly:

Pull your chocolate parfait out of the fridge, and using a hot knife, cut a slice, about as thick as your index finger, and reserve to one side.

Place the parfait on a chilled plate. Snap your gingerbread wafers into pieces and rest them on the parfait, and try and be as artistic as you can here, this bit will make all the difference. Remember be confident, I believe in you!

Once you’ve been super artistic with the gingerbread, take your sorbet and a teaspoon. Again using that amazing artistic side you’ve clearly just expressed, get three tea spoon scoops, and dot them around on the parfait and the plate.

Next take some of the passion fruit seeds and dress those around the plate, and on top of the parfait. And put on a few coriander leaves.

Now get that dessert to the table and await massive praise for your culinary skill and artistic flair, and obviously enjoy the dessert.

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