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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

Tomato Gazpacho

Here's a simplified dish from the St Moritz kitchen for you to make at home

You will need

Ripe tomatoes 875g

Tomato juice 1 litre

Cucumber 140g

Red onion 60g

Garlic 1 clove

Fennel seeds 2g

Olive oil 150ml

Cabernet Sauvignon vinegar 50g

White bread 1 slice

Basil leaves 10g

Salt 20g

Serves 6


This recipe is very easy to do at home as long as you have a blender, some scales and good quality ingredients. St Moritz buys its tomatoes from Ross Geach at Padstow Kitchen Garden, just across the Camel Estuary. 

It is very important that the tomatoes are ripe.

The only prep you need to do is to peel the dark green skin off the cucumber and roughly chop. Do the same with the red onion. Once all your ingredients have been weighed, simply blitz everything together as much as possible before passing the gazpacho through a fine sieve.

At St Moritz we serve the gazpacho with yellow tomato mousse and mozzarella cannelloni. For a simple, home version,  cut up some nice tomatoes and add them to the gazpacho, then finish with some croutons and a drizzle of good quality olive oil.