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Summer doesn't start until you have had strawberries and fizz at the Sea Side Restaurant & Bar

Stunning Cornish strawberries and local clotted cream served with a glass of the Pinot Noir Sparkling Rosé from Polgoon, at the Sea Side Restaurant & Bar.

4 · 7 · 16

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

Salt beef hash browns with herb crusted hen's egg

Salt beef hash browns with herb crusted hen's egg. Jamie Porter brunch recipe

25 · 8 · 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

Sous Chef Andi's Sausage Recipe

It's British Sausage Week! To celebrate, we thought we would give you a few facts about our succulent sizzlers

14 · 11 · 06

Sous Chef Andi's Sausage Recipe

It’s British Sausage Week! To celebrate, we thought we would give you a few facts about our succulent sizzlers.

Like the rest of our menu, we source our sausages from Cornwall. Our hotdogs from the Kernow Sausage Company, and our breakfast sausages from the renowned Tywardreath Butchers.

Gavin Roberts at The Kernow Sausage Company takes pride in using the finest cuts of Cornish pork. Having been taught to make sausages as a child by his grandmother, Gavin had become disillusioned by the lack of respect and care he saw in commercial meat production. In 2007 he embarked on a venture to rekindle the love he believed had been lost from the sausage industry. Since then, The Kernow Sausage Company have won over 25 awards both locally and nationally. 

The St Moritz Hotdog: Smoked Paprika, Slow Cooked Onions, American Mustard

For six generations Tywardreath Butchers have specialised in delicious, hand-made and hand-linked sausages. Charles Harris was named the “People’s Sausage Maker” in 1993. Since then, Charles and his daughter, Sue, have created over 30 sausage recipes. Much of the pork used is home reared just a mile away on Charles’ farm, and Tywardreath butchers pride themselves in knowing the provenance of every animal that passes through their premises.

Traditional Pork Sausages from Tywardreath Butchers

If you’re fortunate enough to own a sausage machine, here is Sous Chef Andi’s traditional sausage recipe to give a go at home!

Pork and Sage Sausages

Ingredients:
1kg of Pork Mince
300ml tub of Rusk
300ml Water
Pinch of Pepper
2 Pinches of Salt
1g Dry Sage
Runners – Pig or Cow Intestines, which you can get from any local butchers!

Makes approximately 12 Sausages

Method:
1. Pour the water over the rusk and mix briefly.
2. Add the rest of the ingredients, trying not to squash the mince too much as you want it to keep its texture.
3. Stuff the runners with the filling, making the sausages as big or as small as you like. Twist, turn and pull the end of each sausage to separate. 
4.  Cook and eat!

For reservations, contact the bookings team now on 01208 862 242