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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

Padstow Line Caught Mackerel Recipe

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

 Ingredients 

Serves 4

Mackerel 2

Squid 100g, cleaned 

Rapeseed oil 500ml 

Chorizo 100g uncoocked  

Juice of lemon

Sweetcorn 50g 

Fennel cress to garnish 

Pinch of Salt

For the pickle

White wine vinegar 200ml

Caster sugar 100g

Water 100ml

Coriander seeds 10

Fennel seeds 10

Star anise 2

Bay leaves 2

Dulce seaweed 15g

For the Pasta

Puréed spinach 30g

Eggs 6, plus 4 yolks

00 flour 500g 

Salt 20g

Method

Pickled Dulce seaweed 
1. Heat up the vinegar, water sugar and remaining spices then cool down. 
2. When cold pour onto Dulce seaweed.

Mackerel
1. Take the mackerel and cut diagonally with a sharp knife just behind and towards the head.  Run along the backbone of the fish finishing at the tail end. Your local fishmonger  will do this for you! 
2. To de-bone the fish, make a small V cut either side of the bones without piercing the skin.

Pasta
1. In a food processor blitz the eggs with spinach puree and set aside. 
2. In the processor, slowly add the egg mix to 00 flour. Add salt and mix until it resembles breadcrumbs. 
3. Work the green dough for 5 minutes. Wrap in cling film and rest for 1 hour. 
4. After resting, roll the pasta into thin layers and slice it carefully by hand into Taglierini (a thinner version of Taglietelle).

Squid
1. Add half the spices and the bay leaf to rapeseed oil and heat to 90 °C. 
2. Cut the squid into strips and drop into the oil. 
3. Add the pan to an oven at 90°C for 35 minutes and then let the squid cool down in the oil.

Chorizo

1. Cut chorizo into small chunks and put in a cold pan. 
2. Put the pan on a medium heat and cook out for 20 minutes, until all the oil renders out of the chorizo. 
3. Drain the cooked chorizo onto a cloth.

Cooking
1. Heat a non-stick pan on a low-medium heat. Lay the mackerel skin side down and cook for 2-3 minutes. When the colour has nearly changed throughout, flip over and cook for 10 seconds on the flesh side then rest. 
2. Warm some chorizo oil, chorizo, sweetcorn, squid, lemon juice, dulce and salt in a small pan. Drop the pasta into boiling salted water for 30 seconds. Mix with the rest of ingredients.
3. Put the pasta mixture in the middle of your plate. Place the mackerel on top, dress with a bit of the chorizo oil and add the fennel cress as a garnish.