The St Enodoc Hotel in Rock are pleased to be launching a special BBQ menu, available to the public as well as hotel guests, every Saturday throughout the summer. Think fresh and locally sourced seafood, meat and vegetables, a glass of wine and views of the water from their sun-drenched terrace. An extension of the hotel’s laid-back brasserie, the terrace overlooks the pool and beyond to the estuary – a breath-taking setting on a sunny day.
Head Chef, Guy Owen, has created a delicious al fresco menu priced at £45 per person which will be available 12-2.30pm every Saturday until the end of September. The menu includes a choice of two snacks from their local ‘Cornish Larder’ such as Porthilly Oysters fresh from the farm below the hotel; a choice of two main courses (served with sides and salads) and a desert. (Full menu listed below):
Saturday BBQ Menu Snacks
(Choice of 2 per person)
Sliced Warm Country Loaf, Rapeseed Oil, Minus 8 Vinegar
Crispy Buffalo Cauliflower
Salt Ling Brandade, Music Bread
2 x Porthilly Oysters, Pickled Shallots, Tabasco
Sticky Sausages, Chinese Spices
Spicy Nduja Doughnuts, Herb Butter
Corn Ribs, BBQ sauce
Nocellara Olives, Rosemary & Lemon
The BBQ (Choice of 2 per person)
Beef Short Rib, Green Salsa
Chicken Kebab, Yoghurt, Moroccan Spices
Prawn Skewers, Coriander, Ginger
Vegetable & Halloumi Kebab, Zhoug Dressing
BBQ Aubergine, Sticky Miso
All main courses are served with a selection of sides and salads
St Enodoc Ice-Cream Sundae
Selection of 3 Cheeses, Crackers, Grapes, Chutney
£45 per person
The St Enodoc is a charming, family owned and run 21 room boutique hotel nestled in the hillside overlooking the Camel Estuary in Rock, Cornwall.
Originally built in 1924 as a private house, St Enodoc was transformed in 1999 into one of Cornwall’s first seaside-chic boutique hotels. It’s a modern coastal retreat flooded with light, delivering a fresh and contemporary style with an emphasis on brightly coloured furnishings and fabrics. James and Lucy Strachen took over the hotel in 2018, and have quietly transformed it into a coastal escape, with the very best Cornish hospitality coupled with the most beautiful location.
Rock is an area renowned for the local produce and the St Enodoc offer guests two wonderful dining experiences under one roof. Head Chef, Guy Owen ( formerly of Idle Rocks) oversees the pass in both the Brassiere, where guests can enjoy laid back all day dining with views across the estuary – or at ‘Karrek’ which offers an exquisite tasting menu in an intimate, welcoming setting. Much of the produce used is grown at the hotel’s farm ‘Made Well’, owned and run by Lucy’s family the Barkwells; the farm in Hatherleigh, Devon provides much of the hotel’s produce including Mangalitsa pork, Devon Ruby beef, Suffolk Cross lamb, vegetables and fruit. The farm is a not-for-profit community enterprise providing services for people with learning disabilities, physical disabilities and mental ill health diagnosis in the community. All the St Enodoc team enjoy spending days at the farm, even helping with the lambing each spring.
St. Enodoc has seventeen double rooms and four suites, decorated in bright coastal colours and with quirky and original oil paintings on the walls, and Bramley products in the bathrooms. Designed to be comfortable and practical, the family rooms also have kitchenettes and enough space for all ages to kick back and relax. Four legged friends are welcome to stay too!
St Enodoc BBQ Bookings directly through the website or by telephone: 01208 863394 / www.enodoc-hotel.co.uk available 12-2.30pm every Saturday.
Rooms from £170 B&B