Ellis Wharton Wine Bag overlooking Fowey

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From Our Blog

  • Paul Ainsworth at No.6 - Venison Carpaccio

    Paul Ainsworth at No.6 - Venison Carpaccio

      Paul Ainsworth’s Venison Carpaccio is a simple but delicious starter to impress friends and family during the winter months. Ingredients 1 boneless, skinless venison loin 430g 1 large parsni..

    written on 2013-09-05

  • Porthminster Beach Cafe - New Season Apple Crumble

    Porthminster Beach Cafe - New Season Apple Crumble

    This is the ultimate apple crumble to help you make the most of this year's glut, courtesy of Michael Smith, executive chef at Porthminster Beach Café. Ingredients: Poaching Liquid 200ml Polgoon Cide..

    written on 2013-09-05

  • Ben Tunnicliffe - Mackerel with Beetroot, Smoked Bacon & Hazelnuts

    Ben Tunnicliffe - Mackerel with Beetroot, Smoked Bacon & Hazelnuts

     This is a fabulous winter fish dish - warming and hearty. It comes to us courtesy of one of our favourite chefs - Ben Tunnicliffe of The Tolcarne Inn in Newlyn. This recipe serves 4 as a starter, or..

    written on 2013-09-05

  • Top Award for Paul Ainsworth at No.6

    Top Award for Paul Ainsworth at No.6

    One of Cornwall's top chefs received well-deserved national recognition this week, when Paul Ainsworth's restaurant in Padstow secured the title 'Restaurant of the Year' (outside of London), as well a..

    written on 2013-09-05

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