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Afternoon Tea Blog

There is nothing better than relaxing in the St Moritz bar, on the patio in the summer, or next to the woodburner in the winter.

19 · 6 · 17

Mighty Camel Estuary Mussels

Mussels from Rock, less than three miles away, are the latest hero on head chef David William's Celebrate the Seasons lunch menu at Sea Side.

16 · 6 · 16

Celebrate the Seasons

St Enodoc, Cornwall grown asparagus is the local ingredient of the moment and there's plenty of it at St Moritz Hotel

2 · 6 · 16

Tomato Gazpacho

Here's a simplified dish from the St Moritz kitchen for you to make at home

6 · 10 · 15

petit four recipe - blackberry fruit pastilles

Here is a super-seasonal petit four recipe that our kitchen is using at the mom

2 · 9 · 15

After Eight Cocktail Recipe

The ultimate after dinner treat... Here's our After Eight cocktail recipe to try at home

2 · 8 · 15

Wild Black Bream with Scallop and Lobster Ravioli Recipe

Bream with scallop & lobster ravioli, ratatoulli, vanilla, recipe from Head Chef Jamie Porter

31 · 7 · 15

Our Backyard

We scout the whole of Cornwall for the freshest food. Take a tour of our bountiful backyard and discover where your dinner comes from

29 · 6 · 15

Raspberry Mojito Recipe

It's the Month of Love at the St Moritz Hotel! Here's our Raspberry Mojito recipe to give a go at home

3 · 2 · 15

Padstow Line Caught Mackerel Recipe

Impress your friends with Padstow line caught Mackerel, homemade Spinach Taglierini, Confit Squid, Pickled Dulce Seaweed, Sweetcorn and Chorizo!

15 · 1 · 15

Jamie Porter's Stone Bass Recipe

Wow your friends at a dinner party with head chef, Jamie Porter's stone bass recipe!

25 · 6 · 14

Celebrate the Seasons

The Sea Side showcases this month’s ‘celebrity’ ingredient; Cornish Asparagus

Picked from her farm in St Enodoc before starting her other job at the St Moritz Hotel & spa, Nat Burch provides head chef David Williams bunches of her highly sought after sweet and tender asparagus spears to prepare for a special set lunch.

Hand-selected for taste rather than the perfect form, David takes ‘the good, the bent and the ugly’ for diners’ pleasure. While other chefs turn their noses up at anything that is not straight and uniform, David embraces it.

This darling of British ingredients was chosen to launch the Celebrate the Seasons set lunch at the iconic luxury hotel’s Sea Side restaurant & bar, set overlooking the awe inspiring Camel Estuary. As the months change David will choose one ingredient to showcase, next month could see Cornish early potatoes, Strawberries, Sardines, his choice will be determined on taste and quality.

Every Wednesday until the short native asparagus season ends, you can enjoy David Willliams’ special take on this very special food ‘hero’; grilled Asparagus with herb butter or hollandaise sauce and your choice of Cornish prosciutto ham or a local poached hen's egg, the delicious chef’s signature St Moritz side salad, Da Bara sourdough bread to soak up the juices and a specially selected glass of chilled Château St Genès, Sauvignon Blanc/Semillon from Bordeaux which perfectly complements the sweet and tender stems.

The St Moritz Hotel & spa sits perfectly in the culinary sweet spot between Rock, Port Isaac, Polzeath and Padstow; a favourite among gourmet travellers and high end activity seekers on the staggeringly beautiful stretch of north Cornish coast. Sit in the spring sea breeze, overlooking Padstow Bay and out to Stepper Point watching the boats come and go while you dine in contemporary relaxed style.

Set by the gleaming outdoor swimming pool with the backdrop of breathtaking coastal scenery the Sea Side restaurant & bar is also open for brunches, lunches, cream teas, cocktails and more.

It’s the same salty sea air that gives St Enodoc asparagus its signature delicate flavour, enhanced by chef Williams’ simple cooking techniques. He believes in bringing out the best of local produce, using classic flavour pairings and delicate handling to put the freshest of seasonal ingredients centre stage.

Celebrate the seasons lunch menu is £14.95, offered every Wednesday at the Sea Side restaurant & bar at the St Moritz Hotel & spa, Trebetherick, Wadebridge, Cornwall, PL27 6SD

Call 01208 862242 for reservations.

In addition, check out the online feature from Food Magazine that includes head chef David Williams' Asparagus Thermidor recipe.

St Enodoc Asparagus