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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

Jamie Porter's Stone Bass Recipe

Wow your friends at a dinner party with head chef, Jamie Porter’s stone bass recipe! Jamie’s pan fried stone bass dish with burnt leek puree, charred baby leeks, crab, pickled shallots, crispy leeks and chive emulsion is washed down perfectly with a glass of Pinot Grigio.  


180g Stone Bass
1kg Leeks (3-4)
600ml Light Chicken Stock
600ml Water
1tbsp Sherry Vinegar
80g White Crab Meat
3 Baby Leeks
Potato Starch (optional)
200ml Red Wine Vinegar
200ml Red Wine
200g Caster Sugar
1tsp Fennel Seeds
1tsp Coriander Seeds
1 Clove Garlic
1 Bay Leaf
50g Chives
50ml Rapeseed Oil



1. The first thing you need to do is to pickle your shallots.  Cut the shallot rings from the shallots and salt for 30 minutes to extract any moisture.
2. Put your red wine and red wine vinegar into a pan with the fennel seeds, coriander seeds, bay leaf and garlic and bring to the boil.
3. Pour over your shallots after you have washed the salt off them and set to the side.  Ideally, the shallots should be left to pickle for 3-4 days.

Crispy Leeks

1. Finely slice the green part of 1 leek and dust with potato starch.
2. Deep fry at 170°C for 3-4 minutes until crispy.  Drain on paper towel and set aside for later.

Burnt Leek Puree

1. Cut the leeks into 2 inch chunks and heat a large pan up with a little vegetable oil.
2. Add your leeks so they are uniformly frying on one side.  Fry until burnt before frying them on their opposite side until burnt.
3. Transfer to a sauce pan and add your chicken stock and water and reduce the leeks until they are tender enough to blitz into a puree.
4. Blitz in a food processor on full speed for at least 2 minutes (you may need to loosen with a little more chicken stock before blitzing).
5. Add salt and sherry vinegar to taste.  You want to add just enough vinegar to counteract the bitterness of the puree.
6. Pass the puree through a fine sieve to make it nice and smooth.

Baby Leeks

1. Bring a pan of water to the boil with plenty of salt and blanch your baby leeks for 30 seconds.
2. Let them cool at room temperature so they are ready to be chargrilled later.


1. Pick your white crab meat and discard any shell, keeping the meat in nice big chinks.  Set aside.

Chive Emulsion

1. Blanch your chives in salted water for 20 seconds and plunge into iced water straight away.
2. Squeeze out the excess water and blitz with the rapeseed oil adding a little salt before passing through a fine cloth so you are left with a bright green oil.

Sea Bass

1. Season your sea bass with salt and place in a hot pan with a little vegetable oil.
2. When you can see the skin starting to crisp up a little, turn the heat down low and leave to cook for a good 2 minutes.
3. Add a little cold, salted butter, turn the heat up and cook for a further few minutes.  The skin should be crisping up, turning golden brown.
4. When you have your crispy skin on the bass, flip it over and flick the foaming salted butter over the fish.  This will create a little buttery oven for the fish and lock all the flavour in.  
5. Continue flicking the butter until the inside of the fish is warm.  To test the temperature, insert a metal spike into the middle of the fish and leave for 10 seconds before placing it on your lip.  If it’s warm, the bass is ready to rest; if it’s cold it needs to cook a little longer.
6. When warm in the middle, take the bass out and place on a piece of kitchen roll to rest whilst you are preparing the rest of the dish.

To Serve

1. Warm up the leek puree and swipe along the bottom of the plate.
2. Warm your crab meat gently in a pan with a touch of salted butter and place on the puree.
3. Place the bass on top of the crab.
4. Chargrill the leeks and arrange on and around the bass.
5. Add a few of your pickled shallot rings around the dish.
6. Sprinkle a few of the crispy leeks on top.
7. Drizzle the chive emulsion around the edge of the plate.