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Experience Newquay this Autumn...

Expect clean, well-presented rooms, and award-winning food, locally-sourced in Newquay and Cornwall. We all know what a popular destination Newquay is in the summer months, but it’s even better in the autumn! The beaches are quieter and the weather is warmer than the rest of the UK!  The South west is renowned for the abundance of things to do. Did you know there are over 60 gardens to see from the popular Eden and Lost gardens of Heligan to the delights of historic Trerice or the uniquely beautiful Trebah? There is something for everyone so take advantage and book an autumn break now!

Stay for 4 nights pay for 3!

From Only £64.50 per person per night half board

£73.50 September & October and £64.50 November & December 2011
These rates are per person per night half board and are based on two people sharing a standard double room.

3 nights must be booked to qualify for the 4th night free but if you prefer a shorter stay, the minimum stay for the above rates would be 2 nights.

As you would expect this spectacular offer is subject to limited availability and terms & conditions. Valid for new bookings only.

Friendly Staff...

So many of our guests compliment us on our friendly and professional staff.  Our multitude of repeat visitors speak volumes!  From the initial telephone call to serving your eggs just how you like them, we pride ourselves on delivering impeccable service and making your stay in Newquay, the very best it can be.

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Vanilla Panacotta with Strawberry Passion Fruit Compote.

Serves 6


Ingredients for the Pannacotta
• 1 vanilla pod
• 300ml double cream
• 300ml milk
• 6 tablespoons caster sugar
• 3 leaves gelatine

1. First place your gelatine sheets in cold water to soften.
2. Measure milk and cream in to a pan add your scraped out vanilla pod and caster sugar
3. Place over a gentle heat and bring to the boil
4. When boiling simmer gently for 5 minutes then remove from heat and add gelatine ( squeeze as much water from the gelatine as possible)
5. Allow to cool slowly stirring at regular intervals when just starting to thicken pour into glasses and chill

Ingredients for the compote
• 2 pun nets of strawberries quartered
• 6 passion fruit scooped out
• 3 tablespoons caster sugar

1. Place all the above in a pan and place on a low heat when the sugar has dissolved remove from the heat and chill
2. Place on top of pannacotta when set and serve

 


Latest News

Newquay Fish event at the Harbour 9th, 10th & 11th September

Is in its 9th year! In 2010 the harbour attracted over 12,000 people over the weekend who sampled delicious fish dishes, watched local chefs rustle up amazing food from local produce, enjoy entertainment throughout the weekend from Last Night of the Proms to local groups.

Fowey River Lions & CHSW precious lives appeal invite you to enjoy
"an evening with Marcus Trescothick"

Join Somerset County Cricket Club and former England batting legend Marcus Trescothick for dinner on Saturday 1st October 2011 in support of Children's Hospice South West. Please call for more info.

 

Festive menus now available to download from our website!

www.hotelbristol.co.uk 

Postcode: TR7 2PQ Telephone: 01637 875181

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