Category: Cornish News

St Just in Roseland Circular Walk

One of our most favourite walks from the hotel, and St Mawes is the circular walk to St Just in Roseland, which can be enjoyed through the seasons.  It is 3 and half miles and takes about 2-3 hours to walk depending on how often you stop to take in the views.

You will enjoy stunning coastal views, across to Falmouth, up the Fal River and back up St Just Creek.  There are many points of interest to enjoy along the way, including St Mawes Castle, the disused water tank on stilts, St Just in Roseland Church, Bosloggas and the Percuil River.

The St Mawes Castle was built around the same time as Pendennis Castle between 1540-45 and its over riding task was to protect the Carrick Roads (Fal River) from invasion along with the larger more prominent Pendennis Castle in Falmouth.

The St Just in Roseland church is a very special 13th century church, set within sub tropical gardens on the site of a 6th century Celtic chapel.

South West Coast Path’s website detail the walk here

We hope you enjoy!

Autumn at Trebah Garden

Cornwall is famous for it’s wonderful collection of sub-tropical gardens and a must visit has to be Trebah. Sitting on a picturesque valley covered in a fabulous array of trees and plants, leading down to it’s own beach on the Helford, Trebah is a really special place. Although many flock to Trebah in the Spring and Summer to see the flowers in bloom, we think Autumn is also a fabulous time to visit. With fewer visitors sharing the four miles of walks, at times one almost feels as if they have the run of the garden to themselves. The peace and quite coupled with the beautiful, bright autumn leaves and year-round spectacle of the palms and succulents make Trebah in October a wonderful day out.

For families with children, the garden has an adventure play area and trails for kids. There is also an award winning cafe serving yummy seasonal fayre and selection of plants and gifts in their shop!

For more information visit the Trebah Garden website here: http://www.trebahgarden.co.uk

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St Anthony’s Head Coastal Walk

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We are so lucky to have the amazing South West Coast Path on our doorstep. One of our favourite walks is a circular walk from Place, taking in the beautiful St Anthony’s Head and  lighthouse.

During the peak season take the Place ferry from St Mawes harbour and join the walk at Place Landing. For beautiful Winter walks you can take the St Mawes Water Taxi (for more information visit their website here: http://www.stmaweswatertaxi.co.uk/winter-season)

We took this walk on a grey Autumnal morning and despite the weather it was glorious, here is a taster of some of the fabulous scenery we enjoyed.

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The South West Coast Path website is a great resource for exploring the spectacular Cornish Coast by foot. Visit their websites for details of this circular walk and more:

http://www.southwestcoastpath.org.uk/walksdb/654/

Sid’s Guide to Autumn in Cornwall

Autumn

 

Hello,

Sid here, I’m the The Idle Rocks’ concierge and, so I’m told, Cornwall’s only concierge. From time to time I’m going to give you my tips on how to make the most of Cornwall and to start here’s my guide to Autumn in the glorious county…

There is no greater place to watch the changing seasons than Cornwall. As summer gives way to autumn we can enjoy the bright sunny skies and empty beaches, the leaves turning the ground a golden brown and the sun hanging lower in the sky.

For those of you feeling less enthusiastic about saying goodbye to our (albeit short and not altogether that sunny) summer, Autumn also means a plethora of brilliant events featuring the best food, drink and music Cornwall has to offer. Here are just some of the events happening over the next few months that celebrate those great Cornish traditions of eating great food, drinking well and most importantly, having a good time.

 

Looe Music Festival

For three days in September ( 18th -20th) the sleepy picturesque fishing village of Looe is transformed into one of Cornwall’s best music festivals where everywhere is a venue and everyone is welcome to dance, drink and enjoy themselves. With headliners The Proclaimers, Jools Holland and Johnny Marr good times are guaranteed and the eclectic mix of high energy music set across the entire village means you’re never far from the action. Set amongst all this music you’ll find a fabulous mixture of food and drink stalls to help keep you dancing for the whole weekend.

 

UK Saltwater Fly Fishing Festival

From the 24th to the 27th of September the historic village of St Mawes will hold host to the UK Saltwater Fly Fishing Festival. With the aim of showcasing the fabulous fly fishing that exists in Cornwall event organisers Amelia and Tim Whitaker have invited some of the world’s best anglers to sample ‘The Salt’. Demonstrations and clinics from professionals will ensure that anglers of all abilities are catered for. The festival promises a great atmosphere set against the backdrop of the stunning St Mawes coastline.

 

Great Cornish Food Festival

If you prefer eating fish to catching them then the Great Cornish Food Festival will be for you. Back for its 12th year and taking over Truro’s Lemon Quay from Friday 25th to Sunday the 27th September it’s the county’s largest event dedicated exclusively to Cornish food and drink.

With 50 producers and more than 40 chefs and food experts taking part the festival will feature hands on master classes, demonstrations and activities for all ages. Sunday afternoon will see celebrated seafood chef Nathan Outlaw hosting the grand final so if you love Cornish food and drink this is going to be an event you won’t want to miss.

 

Boscastle Food, Arts and Craft Festival

With the opening night on 1st October described as a ‘fiery feast of funk and food’ the Boscastle food, arts and craft festival promises to be an unforgettable experience set throughout the beautiful North Cornish village of Boscastle. Featuring demos from some of Cornwall’s top chefs, an abundance of food and craft stalls and inspirational conservation events the festival will be concluding with a performance from the Plymouth Military Wife’s Choir who are sure to send everyone home humming a sea shanty or two.

 

Falmouth Oster festival

If you love live music, seafood cookery demonstrations, Cornish food, arts and crafts, real ale, wine bars and shucking oysters then the Falmouth Oyster Festival is not to be missed. Celebrating the start of the oyster dredging season the festival will be four days (8th-11th October) of fun and food in vibrant Falmouth just across the water from us here in St Mawes.

Enjoy!

Sid

Nick Hanson appointed General Manager of The Idle Rocks and the St Mawes Hotel

We are delighted to announce that Nick Hanson has been appointed General Manager of The Idle Rocks and the St Mawes Hotel and will take up the appointment on 1st September 2016. With over 20 years’ experience in hospitality, specialising in the management of luxury boutique hotels, Nick will oversee both properties.

Nick joins the team from his role as General Manager of luxury spa hotel and Michelin-starred restaurant, The Bath Priory. Previous to this he managed some of the UK’s leading boutique hotels including Relais & Chateau’s The Vineyard at Stockcross and Sharrow Bay on Ullswater, as well as The Royal Scotsman, considered the world’s most luxurious train.

Under his leadership, properties Nick has managed received a number of awards and accolades, including a Catey for Independent Hotel of the Year and AA red star accreditation. He also successfully developed and ran his own business on the Isle of Mull.

David Richards, Owner of The Idle Rocks and the St Mawes Hotel, commented: “We were looking to appoint an enthusiastic and skilled hotelier to continue the development of both The Idle Rocks and the St Mawes Hotel. His extensive experience of luxury boutique properties make him the perfect candidate for the role.’’

Nick said of his appointment: “The Idle Rocks has already established itself as a unique and prestigious property having recently joined Relais & Chateaux whilst I see a great opportunity for the St Mawes Hotel to further cement St. Mawes’ reputation as a highly desirable Cornish destination.

Heligan Harvest Partnership

We are delighted to be partnering with The Lost Gardens of Heligan for their two week Heligan Harvest from 1st – 16th October.

Our Head Chef, Guy Owen, will work closely with the Heligan Kitchen to influence the menu throughout Harvest, drawing inspiration and finding harmonious pairings within Heligan’s Productive Gardens, as well as headlining at two much anticipated feast nights on Saturday 8th & 15th October.

“As a chef, the opportunity to work alongside an incredible company such as The Lost Gardens of Heligan is truly a dream come true. Their attention to detail, the hard work and stunning array of heritage fruit and vegetables is second to none. This Harvest celebration is going to be a wonderful way to begin our relationship and promote local, sustainable and heritage produce” – Guy Owen, Head Chef

Dave Richards, F1 Racing Interview. St Mawes, England. 5th June 2015 Photo: Drew GibsonHarvest Feast Nights will run for two exclusive nights, on Saturday 8th and 15th October, with limited places available. The evening is sure to guarantee you an incredible atmosphere right in the heart of The Lost Gardens, teamed with live music and an incredible three-course meal inspired by Heligan’s Heritage and delivered by The Idle Rock’s Guy Owen and the Heligan Kitchen.

The_Changing_Room_-_BoatSerenading diners will be The Changing Room, a beguiling rootsy, Celtic-infused, folk band hailing from Looe, who draw much of their inspiration from the industrial heritage of Cornwall. Award winning vocals along with the melodic tones of an accordion, guitar, harp and banjo deliver a winning combination and unique sound, to perfectly compliment this celebration of food.

Harvest_Feast_TableHarvest Feast Night ticket prices are inclusive of garden admission and it is strongly advised to book your tickets early, as these sell out fast! Both feasts will be based around a fixed menu so please advise at time of booking of all dietary requirements.

Once all bookings are in, we will create a seating plan. If you would like to be grouped with someone not included in your booking, please mention this at the time as we cannot make changes to the seating plan on the night.

To book your place at the Harvest Feast Night table call The Lost Gardens of Heligan reception on 01726 845100. Ticket prices are £35 per person for Heligan Members (not Local Pass holders) and £40 per person for non-members.

All other Harvest activities are free with garden admission, unless otherwise stated.
For more information please visit http://heligan.com/events/heligan-events/harvest-feast-saturday-8th-october 

 

Mother’s Day Heligan Camellias

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 the perfect gift would be a single camellia bloom from their renowned National Collection. Historically, Heligan used to supply Covent Garden with fresh camellias, which were delivered on a bed of straw and put on a train from St Austell to London.

The Camellias chosen were from their historical collection, with all varieties grown pre dating 1920. They were predominantly different varieties of Camellia japonica and they currently grow around 130 different varieties in total.

Squire John Hearle Tremayne made the earliest camellia plantings. These include varieties such as “Althaeiflora”, “Anemoniflora” and “Fimbriata”. Later plantings in the 1870s and 80s by Squire John Tremayne feature some of the continental varieties, “Lavinia Maggi”, “Auguste Delfosse” and “Eugenie de Massena”, whilst the most recent varieties, “Glo
ire de Nantes
”, “Fleur Dipater” and “Madame Martin Cachet
were planted by the last Squire of Heligan, Jack Tremayne.

During the period of decline in the gardens and estate, many plants, both wild and cultivated, flourished unrestrained. The specimens of Heligan’s National Collection were given both time and the protection of surrounding overgrowth to mature into the magnificent specimens, which can be marvelled today.

With regards to gathering them, it takes much longer than you would think to collect a perfect bloom worthy of such a special occasion… especially after a week of rain.

“If the petals are perfect and unblemished, then often the leaves may be damaged or marked. So, even if they look lovely on the tree they don’t always stand up to close inspection and a gardener’s critical eye,” comments Nicola Bradley Head of Productive Gardens.

Once picked, the delicate camellias were careful placed in beautiful gift boxes and transported to The Idle Rocks. Each one had been prepared with love, care and attention by their Gardening Team and was presented to the mothers dining with us on Mother’s Day as a special gift to take home.

The King of Vegetables

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 France and is a winter vegetable, which has been cultivated in England since 1867.The heads of January King are dense and tend to weigh just over a pound and are crammed with vitamins and health benefiting properties. The leaf pigmentation is truly beautiful and almost changes daily, making it a chameleon amid its vegetable comrades. Their overall colour is a blueish green, with flecks of true turquoise, blushes of purple on the outer leaves and streaks of violet on some of the stems.“January King is one of our favourite cabbages in the Heligan Kitchen Garden, not just for its looks and taste, but also because it sits really well in the ground for up to a couple of months; which provides a welcomed extended harvest, perfect for these leaner months” comments Nicola Bradley, Head of Productive Gardens.

We have four vegetarian dishes a day on our à la carte menu, one of which is entirely dedicated to The Lost Gardens of Heligan and their current crop and is simply called, ‘Heligan’s Garden.’ On request, you can also have the tasting menu, based solely on vegetables.

With recent scientific research indicating that five portions of fruit and veg a day are good for you, but ten is even better and could even prevent up to 7.8 million premature deaths worldwide every year; the need to showcase the mighty vegetable is even more significant than before.

“Our focus on vegetarian food is to show the versatility and beauty of nature, working with Heligan Gardens gives us direct access to vegetables at their best. Not only are we showing how delicious vegetarian food can be, but also working hard on sustainability within Cornwall,” comments Guy.

On the menu at The Idle Rocks this month is, barbequed January King, stuffed with feta. Celeriac, Cavolo Nero, raw pear and pickled linseed.

Please click here for the recipe, if you wish to try this delicious dish at home for yourself.

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

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 Salsify, serpent root, viper’s herb and viper’s grass; Scorzonera is a real culinary delicacy, with a unique subtle flavour reminiscent of oyster and asparagus. It is notoriously hard to harvest owing to its delicate and deep, uniformed black skinned roots.Originating in the Mediterranean, Scorzonera was foraged and used by the ancient Romans as well as the Greeks and cultivated sometime around the 1500s, where they were used for ornamental, medicinal, and culinary purposes.“Each year we always have the fun challenge of seeing who can harvest the longest Scorzonera without breaking it, as they are incredibly delicate and so deep rooted. I imagine it’s for this reason that so many people shy away from growing this wonderful root vegetable and it can be quite time consuming if you grow a lot of it like we do here at the gardens.” Nicola Bradley, Head of Productive Garden.Scorzonera has many health benefits including the ability to lower blood pressure, boost the immune system, stimulate hair growth, increase circulation, improve numerous elements of your digestive health, increase the metabolism and positively affect bone mineral density. It also contains significant amounts of fibre and is one of the best dietary sources of insulin, which reduces the concentrations of harmful bacteria in the gut and has a positive effect on the immune system.Scorzonera roots keep well in the ground all winter long and are still good to eat right through until the beginning of spring.  Any roots left in over winter will produce tender shoots and can be cooked like asparagus and come spring the pretty yellow flowers can also be steamed and eaten.Heligan’s Scorzonera maxima were harvested on the 21st December and is going to be part of the vegetarian dish on the Idle Rock’s winter menu. Sous Chef Samira Effa and Junior Sous Chef Lawrence Snowden have designed the dish, which will include roasted Heligan Scorzonera, mushroom tortellini, Jerusalem artichokes and kale.

To read more about our collaboration with The Lost Gardens of Heligan here.

See Guy’s recipe for Mushroom Tortellini with Black Salsify (Scorzonera) here.

Thanks to Albert Savage for another great selection of images.

Medlar Jelly Recipe

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.

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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 zest
1 small shot of sherry (25ml)
280g jam sugar/castor sugar

Method

img-20161207-wa0006Wash the outside of the medlar, then cut them into quarters and place into a medium sized pan. Literally cut them in quarters and put them in, no need to skin them or anything.

Add sherry, lemon, lime, apple (skin and core as well). Then cover with enough water so the medlar just start to float, but only just.

Put them onto a high heat and bring to the boil. Once they start to boil, reduce to a gentle simmer and leave to cook for around 1 hour.

img-20161207-wa0005In a colander, lay some cheese cloth down so it covers the whole colander, P
lace it over a deep bowl, a
nd pour all of the contents into it. It is very important at this point that you just leave it all alone. Do not try and push the fruit to extract all of the juices as you will end up with a cloudy jelly, and you don’t want that.

Leave everything in the fridge to strain off overnight.

The following morning take the strained liquid. You should have around 500ml of liquid.

img-20161207-wa0007Place liquid and sugar into a pan and bring to the boil. Take a
sugar thermometer and heat the liquid until it reaches 104 degree Celsius. To double check to make sure the jelly is at the right temperature, take a very cold plate (maybe put it in the freezer or fridge for a few minutes), pour a little spoon of jelly on the plate, allow to cool and if it is ‘set’, or ripples when you touch it, it is ready.

Following that it is a simple case of transferring to clean jam jars for storage. Keep in the fridge for up to 10 months.

img-20161208-wa0000At The Idle Rocks, our diversity with this amazing, very under used product is endless. This year we will be introducing dandelion to the jelly. We will take the yellow flowers, pick the individual petals and add them to the hot jelly mixture and then leaving them to set in the jelly, which not only offers great colour, but also a little tiny peppery kick.

 

img-20161208-wa0001-copyThe best use for medlar jelly is with cheese or as part of a ploughman’s lunch.

Read more about Medlar: The Forgotten Fruit

The Forgotten Fruit: Medlar

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 relationship and our Head Chef, Guy Owen, is using the much understated and almost forgotten, medlar fruit.

DCIM100MEDIADJI_0014.JPGHeligan’s hardy ornamental Medlar Nottingham, sits proudly espaliered in the historical Melon Yard and boasts beautiful white blooms in late spring and early summer.  Its fruit is characteristically tart if eaten raw, but makes pleasantly flavoured jellies and can be used in desserts once fully ripe.

Medlar whose name originates in France, were a favourite of both the Greeks and the Romans but it was the Elizabethans and Victorians who were its biggest admirers. They aren’t the most attractive of fruit and owing to the fact the fruits should be allowed to rot before eating, it is no wonder why they fell out of favour among consumers.

Medlars tolerate most soils and do well as long as the soil is fertile and well drained. Their leaves and flowers are easily damaged in strong winds so a warm sheltered spot in full sun or partial shade is best; the Melon Yard a perfect example. Heligan’s medlar gets a good pruning in the winter, which helps to maintain a healthy shape and encourages good flowering and fruiting for the following season.

medlar

Medlars are commonly ready to pick in late October to early November, when they are about 1 to 2 inches in diameter; it should be noted that at this stage they are not fully ripe or palatable. The fruit can be left on the tree well into autumn to develop flavour and benefits from the first frost to aid ripening. Cornwall’s mild climate cannot guarantee the fruit receive this, therefore traditionally Heligan’s medlar are stored eye downwards in trays in their Apple Store.

The fruit’s flesh softens, turns brown and sweetens usually about two or three weeks after harvesting; this fermentation process is called bletting and was coined by the botanist John Lindley in 1848, around the time that the medlar was at the precipice of its popularity within society. Bletting allows the cell walls of the fruit to break down, converting starch into sugars and decreasing the acid and tannins, simply put- making a hard, bitter fruit into a sweet one.

medlar-photo-credit-albert-savage-2

Heligan’s medlar were harvested on the 7th November and spent the next two weeks in the ‘bletting stage’ in their Apple Store, before making their way over to our Head Chef, Guy Owen, who has now transformed them into a delicious jelly to accompany our locally sourced cheeses on our cheese board.  See Guy’s recipe for Medlar Jelly here.

#12Chefs12Nights Charity Dinner

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.

15326372_2180261678865988_4197769530891010505_n-2From 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 and helping raise money for two charities that are close to their hearts: Macmillan Cancer Support and industry charity Hospitality Action.

Over 12 weeks, their head chef Ken will be joined by 12 talented chefs, including our very own, Guy Owen, preparing tasting menus that are a foodie’s dream, utilising the finest fresh local produce, kindly provided by our events’ main sponsors Westcountry and Origin.

Ken and Guy will be supported by students from the hospitality departments at Cornwall College, Penwith College and Truro College, giving them a great opportunity to gain some valuable kitchen and front-of-house experience.

Guy Owen’s Menu
Bouche
Leek textures
**
Bubble and squeak (contains pork)
**
Roast hake | spelt | brassica | clams | caviar
**
Honey-glazed duck | endive | blood orange | coriander
**
Coffee and donuts
**
Custard slice | mulled raspberry sorbet
**
Coffee | petit fours

Menu |£50 per person
Wine flight |£25 per person

Take a look at their website for more details and to book your place.

THE IDLE ROCKS PARTNERS WITH THE LOST GARDENS OF HELIGAN

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 his team.

Soil to Plate – The Idle Rocks & Lost Gardens of Heligan Story

Since joining the hotel, Guy has introduced a menu championing Cornish food, working with local fishermen, greengrocers and sourcing the best meat from the West Country. This exclusive partnership with The Lost Gardens of Heligan will further allow Guy to utilise the unique homegrown produce abundant on the Heligan estate.

The gardens were abandoned following World War 1, with an intensive restoration in the 1990s unearthing the treasures of the gardens past. Spring 2017 will see the 25th anniversary of the gardens being opened to the public.

The Lost Gardens of Heligan boasts over 300 different varieties of heritage fruit and vegetables as well as a raising a collection of rare breed livestock; many of which are sadly, seldom seen in restaurants today. These will be featured throughout the seasonal menus at The Idle Rocks, with a trophy ingredient showcased each month.

Guy Owen comments: “It was Cornish produce that fueled my passion for food and this partnership with The Lost Gardens of Heligan reflects both mine and the hotel’s ethos of using only the best ingredients. As a chef, the opportunity to work with the produce from the estate is truly a dream come true. Their attention to detail, the hard work and stunning array of heritage fruit and vegetables is second to none.”

The partnership is not set up with commercial gain in mind, the aim is to not only highlight locally sourced ingredients, but also acts as an example of how local businesses can work together to raise the profile of Cornish food and champion its producers.

George Elworthy, Managing Director at The Lost Gardens of Heligan, comments: “We are all extremely excited about joining forces with The Idle Rocks and the relationship going forward. The Idle Rock’s ethos for sustainability and locally sourcing produce mirrors our own beliefs and the modest manner in which their head chef Guy delivers this, is simply awe-inspiring.”

Due to The Idle Rocks’ dedication to Cornish food and committed service to guests, the hotel became a member of the world renowned Relais & Châteaux collection of hotels in January 2016. The restaurant’s culinary credentials have catapulted with the launch of its Chef Nights, seeing partnerships with Zuma (the first hotel collaboration in the UK), Mitch Tonks, Fifteen Cornwall, Simon Hulstone of Michelin starred The Elephant in Devon, Josh Eggleton from Michelin starred The Pony & Trap in Bristol, and Jude Kereama of 2 AA rosette Kota Restaurant in Cornwall.

Help Cornwall’s wildlife be the winner

We support Cornwall Wildlife Trust and their Annual Wildlife Raffle raises much needed funds to help with their conservation work, protecting Cornwall’s wildlife and wild places.

Tickets are available now for only £1 each, with fantastic prizes generously donated by local businesses, like ourselves. Buying a ticket means entrants can show their support and be in with the chance to win one of the prizes.

We are delighted to have donated a very special prize for anyone who sells 100 tickets, or more! They will be entered into a draw to win a two night stay in a luxury sea-view room at the hotel. This very special stay, valued at £700, is for two guests, and includes one three course dinner.

For a full list of prizes please visit cornwallwildlifetrust.org.uk/raffle.

Please help Cornwall Wildlife Trust by buying tickets for you or for your family and friends as a gift. Their Annual Wildlife Raffle is one of many ways for you to help them to raise as much money as they can for local wildlife, and for you to be in with a chance to win an amazing prize!

You can enter the raffle through their website www.cornwallwildlifetrust.org.uk/raffleonline, it is so simple and easy to do. To order tickets to buy or sell, or to enter the ‘£100 Challenge’, please contact Carolyn O’Hagan on (01872) 273939 ext 204 or carolyn.ohagan@cornwallwildlifetrust.org.uk.

The prize draw date is Friday 30th September – good luck!

Great Cornish Food Festival

Guy and Ben

 

Guy Owen, Head Chef of The Idle Rocks and Ben Bass, Chef/Manager at the St Mawes Hotel will be showcasing their simple food philosophy on Saturday 24th September at 2pm on the Theatre Stage at The Great Cornish Food Festival.

They will be showcasing great Cornish food, simply prepared but to the very highest standard of quality, seasonality and taste.

The Great Cornish Food Festival is the largest festival anywhere that’s completely dedicated to Cornish food and drink, its takes place over three days; 23rd, 24th and 25th September.

Prepare to be wowed by a gastro extravaganza, where over 100 different food experts and chefs gather to celebrate Cornwall’s beautiful bounty and showcase why this popular peninsula has gained such a reputation as the UK’s No. 1 destination for great food and drink.

In a convenient, accessible, all-weather location in the centre of Truro – Cornwall’s only city – the event has become a regular favourite for tens of thousands of people from all over Britain and beyond.

We hope you will join us in supporting Guy and Ben at the event on the Saturday afternoon and we look forward to seeing you there.
For more information about the festival please visit www.greatcornishfood.co.uk/festival

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