This page contains a Flash digital edition of a book.
( feature )

Further down that western coastline towards Newquay

there are, along with Fifteen, a few other foodie destinations which should be on your edible map, too. Pizza and cider fans should head to Fistral Beach’s latest arrival, The Stable, which opened in April, while next door to Fifteen on Watergate Bay is, of course, Watergate Bay Hotel. It has just opened a new restaurant, Zacry’s (a classic brasserie, where Cornish attitude meets an American diner) to its existing offering, The Beach Hut (think burgers, steak and shellfi sh) and The Living Space (think sharing platters, salads, and fi sh and chips). The hotel is also offering a three-night Taste of the Spring foodie break with dinner at Fifteen, Zacry’s and The Beach Hut, and breakfast each day at the hotel, for £297pp. The famed Scarlet Hotel is currently offering a Tregothnan

you will fi nd some 200 islands, the Scilly Isles, and a whole lot of quality food and drink to explore. On the tiny island of Bryher, The Shack opens this May at Hell Bay Hotel. Head chef Richard Kearsley will be serving three sizes of crabs (including the aptly named ‘Monster’), scallops, mussels, freshly caught fi sh and more. To celebrate you can book a three-night break with dinner, bed and breakfast, return travel, transfers, insurance and a shellfi sh demonstration from £625pp from 16-19 May. For more Scilly musings, check out the code above for when our editor, Laura, visited.

Tea Package in partnership with Cornwall’s very own tea farm. For £290pp you can have two nights’ B&B at the hotel, which has an awesome rep for its food on its own, plus a private tour of Tregothnan Estates and botanical gardens, a Scarlet house blend tea caddie to take home and a luxurious Scarlet high tea with Champers, scones, sandwiches and cakes. If it’s booze you’re after, hop over

GET SCILLY A mere 28 mi les of f the coast of Cornwall

to the south side (it’s only 40 minutes or so from Padstow or Watergate Bay) and book in for a tour of St Austell Brewery for £10, where you can see how award-winning ales Proper Job, Tribute and Smugglers are made in the Victorian building plus, crucially, sample a free pint! If it’s hands-on that you’re after,

look up 7th Rise with Thom Hunt, the UK’s leading expert on wild food. This is all about adventure courses – think foraging, fi shing and bush craft through to wild food butchery and ancient outdoor cooking techniques.

The Magdalen Chapter (above) has partnered with South Devon Wine Tours for its drinking weekends; Gidleigh Park’s two-Michelin-starred plates

(We’re keen to Canadian canoe; are you?) Book on The Weekender course for two nights/three days for £249 (including activities, ingredients, accommodation and equipment). Oh, and for the ultimate Cornish pasty? You’ll have to head

back up to Bude for that, where, at Pengenna Pasties, you can see the beasties being made by hand in the back of the shop. (There are also branches in Tintagel, Camelford and St Ives.)


If there’s one foodie destination that stands tall above all others, not just in Devon (or even the South West) but the UK proper, it’s Gidleigh Park. Home to two-Michelin-starred chef Michael Caines (and 1,300 bins in the cellar – hic!) it repeatedly tops the polls, and is a favourite with rocks stars, royalty and A-listers (and us). This year it was actually voted number one restaurant in the country by the Sunday Times Harden’s Food List. The hotel also regularly runs tours,

including a Fungi Foray with Phil Page (with lunch) on 15 October for £90, or the biodynamic wine lunch with Michael himself, and head sommelier Edouard Oger, for £95 on 9 October. A gourmet getaway two-night stay is also available from £1,305 (what do you expect? Two Michelin stars don’t come cheap, friends!), and includes a chance to try Michael’s a la carte and tasting menu, plus a hiker’s lunch to explore the 107 acres of grounds and gardens. Budget doesn’t quite extend that far, but still like your vino?

Stick to Exeter town centre and take a jaunt to The Magdalen Chapter for English Wine Week from 25 May. To celebrate, the hotel is offering a two-night stay, plus a tour of some of the best vineyards in Devon and wine tastings with South Devon Wine Tours. Prices start from £449. Queen of Nordic cooking, Signe Johansen, is also visiting the hotel on 14 June to host a one-off Scandinavian afternoon tea with gravlax, rye, pickled cucumber, spelt cinnamon buns, toscacake and more for only £25 (if you want to stay as well, it’ll cost you £199 for two).


JAM OR CREAM FIRST? Ah, that great British tradition of the cream tea, with a pillowy soft, freshly baked scone, torn in half (never sliced) and slathered in clotted cream and jam. BUT WAIT! Which comes fi rst? The jam or the cream? Some (sane people, and those from Devon) say cream first, like butter, and then jam, though the Cornish beg to diff er. But what do they know…? And don’t get us started on the thunder and lightning method... (It involves golden syrup.)


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92