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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

petit four recipe - blackberry fruit pastilles

Take a stroll down to Greenaway from the hotel in the next couple of weeks and you will not only find a beautiful beach, but also an abundance of blackberries growing all along the coast path.

We like to use the freshest and most local ingredients possible at St Moritz, so here is a super-seasonal petit four recipe that our kitchen is using at the moment. 

Blackberry Fruit Pastilles


Granulated Sugar 280g

Apple Pectin 7g

Blackberry Puree 250g

Glucose Syrup 50g

Tartaric Acid Solution 4g (mix one part tartaric acid with 1 part water and bring to the boil)

Makes approximately 20 pastilles


1. Whisk the sugar and pectin together in a small bowl.

2. In a medium sized pan, heat the purée to a simmer, then add the sugar and pectin mixture until it disolves. 

3. Bring the mixture to the boil, whisk in the glucose and use a sugar thermometer to cook to150 degrees celcius.

4. Remove from the heat and mix in tartaric acid solution.

5. Pour into your desired mould, or, pour onto a baking sheet lined with greaseproof paper. 

6. Set at room temperature.

7. Pop the pastilles out of the mould, or, if using a baking sheet use cutters to cut into your desired shape.

8. Roll in granulated sugar before serving.