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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

Our Backyard

We scout the whole of Cornwall for the freshest veggies, local fish straight off the boat, golden clotted cream, locally raised meat… Even our beers are brewed locally. Take a tour of our bountiful backyard and discover where your dinner comes from

Taste of the sea

Award-winning Porthilly mussels, clams and oysters have been grown and purified by the Marshall family at the Camel Estuary in Rock (on our doorstep) for five generations.

Meat 'n' greet

Primrose Herd combines the benefits of traditional breeds reared slowly and naturally with family recipes to produce a range of award-winning pork products, including hand-made sausages.

Green thumb

Ross Geach set up Padstow Kitchen Garden on his family's farm in 2007. Having worked as a chef for Rick Stein, he appreciates the quality produce chefs expect.

Wild and free

As well as sourcing local produce, our chefs head to places like Greenaway beach and surrounding areas to forage for wild goodies. Samphire – both rock and marsh – is a favourite.