Skip to main content

Tides Restaurant, The Mariners: Spring Feast Fortnight



The first ever Cornwall Spring Feast Fortnight launched on Friday (and runs from 18th March - 1st April), with the aim of showcasing the county's fresh new flavours of Spring. Participating chefs and restaurants will be offering Spring Feast menu's at very affordable prices  - £14 for two courses and £18 for three courses (on selected services). Details of participating restaurants can be found on the Cornwall Food and Drink website.

I was lucky enough to visit Tides Restaurant, at The Mariners, Rock on Saturday, run by head chef Tom Scade to sample their Spring Feast menu. Tom and his team use fresh, seasonal produce in wonderfully styled and flavoursome dishes. The front of house staff were friendly and attentive and the dining room had a clean, fresh feel about it utilising decor synonymous with the local area. This, coupled with magnificent views over the estuary provided a relaxed and pleasurable dining experience.

The special Spring Feast menu at Tides is as follows;

Starters:
Chilled Vichyssoise with Camel Oyster Beignets
Locally Shot Rabbit and Leek Terrine with Tarragon Mayonnaise

Mains:
Shoulder of Pork, Smoked Potato Puree and Purple Sprouting Broccoli
Roasted Ling, Parsley Pain Perdu, Cauliflower with Toasted Almonds

Dessert:
Set Vanilla Cream with Apple Jelly and Ginger Beer Granita
Cornish Blue Cheese, Caramelised Red Onion Chutney and Homemade Oat Cakes


I sampled all of the dishes on the Spring Feast menu. They were all beautifully presented, with some of the dishes coming out on traditional slate boards - I'm wondering whether it was local Delabole slate? The food was well seasoned and full of flavour but the real highlight of the meal for me was the Roasted Ling. Ling, a fish that belongs to the cod family has significantly declined in popularity in recent years but the meat has a wonderfully sweet , delicate flavour and it partnered perfectly with the Parsley Pain Perdu. Another favourite of mine was the Set Vanilla Cream dessert  - served in a small kilner jar it was layered with the Apple Jelly and Ginger Beer Granita and came with some buttery homemade shortbread fingers. The textures were a real sensation!

I dined with my husband and he particularly enjoyed the pork, which just fell apart when cut. The  accompanying smoked potato puree was gorgeously creamy and the purple sprouting broccoli was fresh  with a wonderfully vibrant colour. The meal was rounded off well with some local Cornish Blue - and I'd love the recipe for Tom's homemade caramelised red onion chutney!

A truly stunning meal and we will be returning very soon.

For reservations and bookings please call Tom and his team on 01208 863679

Comments

  1. That looks a nice place - love the menu too.

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…