Top 5 Events this April in Cornwall

 

Porthleven Food Festival

We may not have the large-scale concerts or the week-long festivals here in Cornwall, however what we do have is incredible smaller scale events featuring the best food, drink and music around. Easter is just around the corner and each month more and more local events are scheduled, here is our line up of the top 5 happening in the month of April…

  1. Porthleven Food Festival, April the 20th – 22nd

Celebrating its 10th year, this 3-day food, music and drink festival based in the pretty harbour town of Porthleven, is a must for the foodie fans among us. Chef demos, street stalls and music all day and evening, this festival is fun for the whole family. For more information head to porthlevenfoodfestival.com

  1. Thundercat Championships, 21st & 22nd April

If you have never been to see a Thundercat race you are in for a real treat. Face paced and exhilarating up to 14 boats will race the waves of Fistral Beach in Newquay, reaching heights of up to 20ft. Head over to the North coast to watch rounds 3 and 4 in the 2018 championships. For more information, click here.

Tregothnan Gardens

  1. Wine Tasting at The Rosevine, 14th April

Back by popular demand, Saturday the 14th April join us and our wine merchant Charles for an evening of great food, plenty of wine and a lot of laughter. The evening begins either fireside or out in the garden (fingers crossed for sunshine), with a few light-hearted tasting games. Once everyone has had a few samples, we all sit down to enjoy a 3-course dinner cooked by Head Chef Tim and paired by Charles. Always relaxed and informal and always plenty of wine, these enjoyable evenings are not to be missed. Click here for more info.

  1. Tregothnan Charity Open Weekend, 21st & 22nd April

Cornwall’s largest garden opens to the public for just one weekend a year, raising money for charity. “Visitors can experience Tregothnan’s unequalled diversity of trees, historic, botanical and rare collections, sweeping vistas and peaceful secluded groves on the banks of the beautiful River Fal.” For more information and tickets, click here.

  1. Band Night at The Brewery, 13th April

“On 13th April, Josh Curnow, Cornwall’s very own Britain’s Got Talent’s Semi Finalist will be playing “At The Brewery. For a lad once told by a music teacher that he would never make it as a musician, his music career has blossomed since his Britain’s Got Talent appearance, so why not come along and see for yourself how Josh is getting on in the up-close and personal ambience of the Brewery’s band room. The night kicks off at 8pm with refreshments available across the evening in the Hicks Bar and tickets are still available at the amazing low cost of £5, available from [email protected]

For more Spring holiday inspiration head to the ‘Your Holiday’ area of our website.

Celebrate Mother’s day in Cornwall

“She cares for you, is there for you and always has your back. Yep we are talking about that special lady in your life, your mum. Mothering Sunday on 11th March is a day dedicated to those special women, a day they can put their feet up and you can spoil her rotten! We have an idea and will let you take full credit, why not whisk her to stay by the sea?

Fill the weekend with leisurely breakfasts in bed, long coastal walks and bunches of wild flowers. To top the weekend off treat her to an indulgent Sunday lunch by the sea, the real cherry on the top! Our chef team have put together a special Sunday lunch menu to round off the weekend in style, £30pp. Looking to relax a little longer? Double rooms start from £97.00 room only, call 01872 580 206 for reservations and enquiries.

Recipe: An Indulgent chocolate dessert for the festive season

“We have nearly made it to….The festive season! Here at The Rosevine we could not be more excited for December, a month full of celebrations, over indulging and seeing friends and family. One of the highlights of our calendar next month is the return of our popular wine tasting evenings.

Saturday 9th of December our expert wine merchant Charles from Steevenson Wines will begin the evening fireside with a blind tasting game to awaken your taste buds. This will be followed by a 4 course dinner created and cooked by Head Chef Tim Pile and expertly matched by Charles. The menu has just been finalised and I can confirm our lucky diners will feast on the following;

  • Turkey, cranberry and Cornish blue Samosellini* with a parsnip and sage puree
  • Pan fried peppered monkfish cheek with Cornish scallops, chorizo and sauce Vierge
  • Cornish cheese selection; Helford sunrise, St Gluviase and Yarg
  • Dark chocolate and malt whisky Delice with smoked peanuts and honeycomb ice-cream
  • Wine pairings will be revealed on the night.

*One of Tim’s new creations, a cross between a samosa and tortellini!

Looking for a dessert to delight your friends when you have them around for dinner in the coming weeks? Tim has shared the recipe for his indulgent Delice, enjoy!

Ingredients:

  • 50g Egg yolk
  • 25g Sugar
  • 125ml Milk
  • 125ml Double cream
  • 175g Dark chocolate
  • 75ml Whipping cream
  • Single Malt Whisky

Method:

Melt the chocolate over a Bain Marie then cream the egg yolk and sugar together. Warm the milk and cream in a saucepan and then pour the cream and milk over the egg yolk and sugar mixture. Cook over a low heat until mixture thickens to coat the back of a spoon. Place the chocolate in a blender and blitz adding as much whisky as you like. Pour in the custard mix until incorporated and fold in the lightly whipped cream. Allow to cool and set a little in a bowl then serve.

If you would like to join us on the 9th of December, places are £45.00pp including the wine game, 4 course dinner and pairings. Call 01872 580206 to find out more, please also ask about special room rates for ticket holders.”

bramble - the rosevine hotel

Everything is better with a Bramble

The weather is warmer and the evenings longer, the Great British summertime is in full swing! One of the best things to do on a lazy Summer afternoon is to soak up the sun with a refreshing drink and relax while catching up with friends, read a good book or enjoy the sights and sounds of the bay.

Over the next few months we will be running a COCKTAIL HOUR from 4pm – 6pm (Yes that’s right two hours, one is just not long enough!) where we will be making and serving exclusive cocktails, ice cold beers and a large wine selection to add your pre – dinner relaxation and to toast the end of another great day spent on the Roseland Peninsula. During this time cocktails will be prices at £10.00 for 2.

We have recently discovered and quickly all become fans of a classic Bramble cocktail! This will be featured on a drinks list over the next couple of months, but if you cannot wait for your next visit to try here is recipe, cheers!

  • Double shot of Tarquins Cornish Gin
  • Simple Sugar Syrup
  • Lemon Juice – Freshly squeezed
  • Crème De Mure (Blackberry Liqueur) Apparently Ribena also works for a cheaper and less alcoholic version
  • Shaken over crushed ice and garnish with blackberries and a slice of lemon
Evenings @ The Rosevine Bar and Restaurant. Cocktail Hour 4pm – 6pm, Dinner 6pm – 9pm I 01872 580 206

cornish crab rosevine hotel

Roasted Plaice, Spring Vegetables & Cornish Crab

This amazingly tasty and fresh dish has come straight off The Rosevine’s menu, and Chef Tim has kindly given us his recipe for you to try at home. Using the best of what’s in season – locally caught fish and seasonal vegetables – and you only need the sea view to go with it.  Have a go and wow your guests this summer, hopefully as an al fresco lunch accompanied by a lovely bottle of chilled white wine!

Serves 6 people

Ingredients

  • 3 Large plaice trimmed and halved on the bone (approximately 1kg fish – keep the trimmings and bones for fish stock)
  • Vegetable broth: (see recipe below)
  • 1 Large Onion
  • 1 Garlic Clove
  • 2 Carrots
  • 3 Celery Sticks
  • 2 Leeks (washed)
  • 2 Large Tomatoes
  • 150g Fennel bulb
  • 15 grams butter plus a little vegetable oil
  • 1kg fresh peas in pods
  • Salt and pepper
  • 200 ml white wine
  • 1.5 litres of boiling water
  • 100ml Fish stock (see recipe below)
  • Handful  New season potatoes
  • Handful Broad beans
  • Handful Cornish Asparagus
  • Handful of baby carrots
  • Half a Gem lettuce
  • Pinch of fresh herbs
  • 80g cooked white crab meat

Method

  • To make the vegetable broth roughly dice the stock vegetable and gently sweat in a large pan with the butter and vegetable oil
  • Pod the fresh peas and retain the pods.
  • Wash and gently crush 500g of the pea pods Add 500 grams of the washed and continue to sweat for a minute or two
  • Add in a generous amount of salt and freshly milled pepper
  • Add to the pan the white wine, reduce lightly and then pour in the boiling water
  • Bring to the boil for 5 minutes and remove from the heat and allow to stand for 20 minutes and then pass through a fine sieve

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  • To make the fish stock add 200ml of water to the fish bones and trimmings and boil to reduce by half

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  • Bring a pan of salted water to the boil and cook the potatoes
  • Put the fish on an oiled tray and season and roast in a hot oven for approximately 7 minutes
  • At this point put the broth and 100ml of fish stock on the heat to reduce by half
  • In the boiling water cook the peas, broad beans, asparagus and a few baby carrots
  • Once cooked add to the reduced broth along with some gem lettuce, fresh herbs, a big knob of butter and cooked white crab meat.
  • Serve underneath the cooked plaice in bowls, garnish with pea shoots and edible flowers.
rosevine perfect barbeque

The Rosevine’s Perfect Barbecue

Recipes, ideas and upcoming BBQ nights
May sees the start of the BBQ season – it’s one of ours, and Britain’s, favourite summer pastime!  An opportunity to meet up with friends and wind down after a busy week.  Here at The Rosevine, we take our BBQ evenings seriously, lots of great food, add to that our stunning sea views from the lawn, garden games and of course a cocktail or two, this is what summer evenings are made of.  Come rain or shine we will be British and barbecue regardless.

We have lots of barbecue inspiration for you, starting with our team who have put together some of their favourite BBQ food, and we have a burger bap recipe from our House Chefs, as well as some dates for upcoming BBQ nights at The Rosevine.  Residents and non-resident guests absolutely welcome!

Some of our favourite BBQ ideas:

Jess, Marketing – A great one for all the family, older kids can even get involved in helping put them together, you can’t go wrong with chicken (or any other meat you fancy) and vegetable kebabs.  Or for vegetarians replace the chicken with halloumi served with sweet chilli sauce.

Felicia, Waitress – Originally from Canada, Felicia likes nothing better than the really fun and effective beer can chicken – a real crowd pleaser. A whole chicken resting on a can of beer and roasted in the BBQ, cook until perfectly moist and serve.

Albert, Junior Sous Chef – A great dessert or even breakfast treat, wrap bananas stuffed with honey or chocolate in tin foil and leave to go gooey on the grill before serving with fresh fruit, yogurt, cream or ice cream.

Nicola, Events and Marketing – Using the freshest seafood is perfect for serving up on the babrcue and looks pretty impressive too, like tiger prawn kebabs with garlic and chilli.

Joe, Director – Hailing from South Africa, we love Joe’s simple idea of throwing a large steak on the barbecue, or a “Braai” as it’s known in SA, and opening a lovely bottle of local white wine, served with a dose of British weather!

The Rosevine’s burger baps recipe:

  • Burger baps
  • Ingredients (Makes 10)
  • 200ml warm water
  • 56g soft butter
  • 418g strong white flour
  • 50g sugar
  • 1 ¼ tsp salt
  • 32g fresh yeast or 13g dry yeast / 9g quick yeast

Method

Add the butter, flour and salt to a mixer with a dough hook and mix until combined. In another bowl add the sugar to the warm water until dissolved and then add the yeast and mix together until dissolved.  Add to the dry ingredients and mix at a low speed and once incorporated increase the speed and mix for 5 minutes.

Once mixed, put the dough in a bowl and allow to rise in a warm place making sure the bowl is cling film wrapped to keep in the heat.  Once doubled in size weigh out 90g for each bap and roll in the palms of your hand on the table top and put on a baking sheet. Leave to rise for a further half an hour.  Then egg wash gently and cook in the oven at 180°C for 18 minutes.  Add a tray of hot water to the oven and steam for a further 2 minutes.

Our upcoming BBQ nights:

Our House Chefs serve up a real feast on our BBQ evenings; local meat, seafood as well as vegetarian options, salads and homemade bread.  A real family affair, we have lots of garden games for the children, table tennis, climbing frame and mini football nets on the lower lawn. The BBQ evenings start at 6.30pm.  Join us for our happy hour beforehand, from 4-6pm!

May half term – Wednesday 30th May 2017

Summer holidays – every Wednesday from 12th July to 30th August.

food fight round 2 the rosevine hotel

THE GREAT FOOD FIGHT: ROUND 2, MASSEY VS PILE

The Old Quay House’s Head Chef Richard narrowly won the first round of the Great Food Fight, but will The Rosevine’s very own Tim even the score?

At the first event (on the 23rd February), guests headed to The Old Quay House in Fowey for an evening of fabulous food and company in the harbourfront “Q” Restaurant.  The 4 course menu, 2 courses designed by each chef, consisted of :

Mevagissey mackerel, dill, salty fingers, crispy capers

Poached plaice, curry, cauliflower, puffed rice

Kilhallon pork fillet, cheek, hock, crackling, apple sauce, Fowey wild garlic, celeriac

Thunder and lightning torte, gin and lemon sorbet.

At the end of the evening all of the guests’ scores were tallied and Richard’s 2 courses gave him the win.

The menus will change but the two Head Chefs will be back for the second, and final, round of The Great Food Fight which will take place at The Rosevine on Thursday 30th March 2017.

Dinner only: £35.00pp

Dinner, Bed and Breakfast: From £149.00 based on two sharing

£2 per ticket will be donated to The National Coast Watch

To book, call 01872 580206 or email [email protected]

rosevine rating - the telegraph

THE ROSEVINE FEATURED IN THE TELEGRAPH TOP 10

We’ve had some great coverage in the press recently, including a spot in The Telegraph online’s Top 10 best luxury Cornwall Hotels.

Here’s what they say:

9/10 Telegraph expert rating

“The Rosevine is a family-friendly Cornish country house by the sea fusing the comforts of a luxury hotel with the independence of having your own studio or apartment. It lies at the end of a narrow Cornish lane leading to National Trust-owned Porthcurnick beach with funky beach café The Hidden Hut, on the gorgeous Roseland Peninsula. Expect understated boutique country house décor featuring soft heritage greys, huge comfy sofas, a wood-burning fire (in the lounge) and a felicitous mix of Lloyd Loom, antique and pastel chalk-painted upcycled furniture. For adults, there are well-stocked book shelves and plenty of quiet places to sit and read.”  Read the full review here.

We were also feratured in the Evening Standard Online‘s Top 10 best February half term holidays for families:

“Welcoming apart-hotel The Rosevine offers more than a seaside location. There’s a heated indoor pool, a cute playroom, large garden complete with playground, and a choice between the restaurant with views and whipping up snacks in your in-room kitchenette. The beach is a short stroll away. Babysitters are on hand for Valentine’s Eve, with a big family feast the next day.”

massey vs pile the rosevine hotel

MASSEY VS PILE : THE VITAL STATISTICS

As a bit of fun we’ve put together a list of statistics for our two chefs who’ll be battling it out on Thursday 23rd February 2017 at the first event at The Old Quay House in Fowey.

As the first Great Food Fight event is just around the corner we thought what better way to introduce you to the two chefs than a statistics round up – a closer look into some of the trials and tribulations of each chef over their careers.  Lets hope there’s more tribulations on the evenings themselves!

Richard Massey (RM) vs Tim Pile (TP)

Began Cheffing:

RM aged 15

TP aged 18

Number of years cheffing

RM – 11

TP – 17

Longest shift

RM – 18 hours straight

TP – 21 hours straight

Most guests catered for in a single service

RM – 80

TP – 250

Most challenging cooking location

RM – On a camping stove due to a power cut

TP – On a beach in gale force winds

Most complicated dish cooked

RM – 80 souffles to order in the pastry section

TP – Layered sponge cake using 5 methods

Most obscure food eaten

RM – Venison heart after shooting at Alladale Lodge

TP – Milt – genetalia of a fish containing sperm

Biggest kitchen nightmare

RM – Kitchen equipment breaking mid-service

TP – Power-cut during service

Who wins, it’s up to you.  4 courses £35pp with £2 going to charity.  Dinner, bed and breakfast available on both evenings at £149 based on two sharing.  To book a table for either evening call 01872 580206 or email [email protected]

The second and final round will be held at The Rosevine on Thursday 30 March 2017.

mothers day rosevine hotel

MOTHER’S DAY LUNCH AT THE ROSEVINE

Celebrate Mother’s Day at The Rosevine in Cornwall with Sunday lunch by the sea.

Read more