Aine Carlin's Blog, page 2

Sage & Pomegranate Mocktail

 

A super quick one for you today. I’ll be completely honest and admit I almost forgot to upload (oops) – what with my in-laws staying and trying to squeeze in some Christmas shopping etc. Because this time of year is usually dominated by booze (guilty as charged!), it’s nice to have a non-alcoholic alternative and this Pomegranate & Sage Mocktail always does the trick. This recipe is for one but you could quite easily make a pitcher by quadrupling the quantities – I’ve done this with great success before. Of course, you could also add a splash of vodka or gin (just sayin’) but it is perfectly lovely as is.

 

Ingredients

 

5 or 6 sage leaves

½ lime, halved

juice ½ pink grapefruit

juice ½ orange

juice ½ pomegranate/approx 125ml

1 tsp. agave

splash of water

several ice cubes

 

to serve

crushed ice

pomegranate seeds

 

Method

 

Place the sage leaves in the bottom of a thick rimmed glass or cocktail shaker along with the lime. Muddle the two together by using a cocktail muddler or similar instrument by pressing firmly and in a clockwise motion several times until the oils are released from both.

 

Add the grapefruit, orange and pomegranate juice, water, agave and ice and shake firmly in a cocktail shaker until you can no longer hear the ice clattering against the sides and the outside of the shaker has frosted.

 

Pour into a small glass, filled with crushed ice and garnish with pomegranate seeds.

 

12 Days of Christmas … Chestnut & Miso Soup with chickpea croutons

 

In case you think I’ve gone completely mad, let me explain the ‘Day 11’ logic. I am, of course, counting down the days to Christmas, which makes more sense to me – and, I should add that I am also totally aware the 12 Days of Christmas technically start on the 25th. But I see little to no point in offering up festive ideas after the fact.

 

Anywho, today’s offering is a true festive favourite of mine at this time of year and I typically make a huge batch on Christmas Eve. I included it in my current book Cook Share Eat Vegan for that very reason because it solves many problems – in particular, it’s great for tiding people over until more substantial dishes make their way to the table.

 

I adore the silky smooth texture especially paired with the crunchy chickpea croutons and it’s also the perfect way to let those chestnuts really shine. Serve in dinky cups or bowls for a great little appetizer idea or alternatively, you could use a shallow enamel bowl for a more formal starter. Either way, I promise it will a resounding festive hit.

 

Chestnut & Miso Soup

With crunchy chickpea croutons

Serves 2-4

 

Ingredients

1 tbsp. olive oil

1 red onion

1 carrot

1 garlic clove

220g cooked chestnuts

1 tbsp. miso

Salt and pepper

 

For the chickpeas

Juice ½ orange

2 tbsp. olive oil

½. Tbsp. maple syrup

2 sprigs of rosemary, finely chopped

Pink Himalayan or fine sea salt

 

To serve

Soya cream

Chopped curly parsley

 

Method

 

Pre-heat the oven to 200c.

 

Heat the olive oil in a saucepan. Finely chop the red onion and carrot and add to pan. Sweat for several minutes until it begins to soften.

 

Crumble in the chestnuts and stir through the miso. Cover the mixture with water with 500ml water and bring to a gentle simmer for around 20 minutes.

 

Drain and rinse the chickpeas and add to oven-proof pan. Vigorously whisk the orange juice, oil and maple syrup together. Pour over the chickpeas, sprinkle over the chopped rosemary and generously season with salt. Toss to combine and roast for 25-30 minutes or until golden.

 

Transfer the soup to a blender and blitz until smooth. Return to pan and heat through – you can thin it out further with a little more water if you so desire at this stage.

 

Ladle into warmed bowls or mugs, drizzle over some soya cream, spoon in the crunchy chickpea croutons and finish with a smattering of parsley.

 

Day 11 Chestnut & Miso Soup with chickpea croutons

 

In case you think I’ve gone completely mad, let me explain the ‘Day 11’ logic. I am, of course, counting down the days to Christmas, which makes more sense to me – and, I should add that I am also totally aware the 12 Days of Christmas technically start on the 25th. But I see little to no point in offering up festive ideas after the fact.

 

Anywho, today’s offering is a true festive favourite of mine at this time of year and I typically make a huge batch on Christmas Eve. I included it in my current book Cook Share Eat Vegan for that very reason because it solves many problems – in particular, it’s great for tiding people over until more substantial dishes make their way to the table.

 

I adore the silky smooth texture especially paired with the crunchy chickpea croutons and it’s also the perfect way to let those chestnuts really shine. Serve in dinky cups or bowls for a great little appetizer idea or alternatively, you could use a shallow enamel bowl for a more formal starter. Either way, I promise it will a resounding festive hit.

 

Chestnut & Miso Soup

With crunchy chickpea croutons

Serves 2-4

 

Ingredients

1 tbsp. olive oil

1 red onion

1 carrot

1 garlic clove

220g cooked chestnuts

1 tbsp. miso

Salt and pepper

 

 

For the chickpeas

Juice ½ orange

2 tbsp. olive oil

½. Tbsp. maple syrup

2 sprigs of rosemary, finely chopped

Pink Himalayan or fine sea salt

 

To serve

Soya cream

Chopped curly parsley

 

Method

Pre-heat the oven to 200c.

Heat the olive oil in a saucepan. Finely chop the red onion and carrot and add to pan. Sweat for several minutes until it begins to soften.

 

Crumble in the chestnuts and stir through the miso. Cover the mixture with water with 500ml water and bring to a gentle simmer for around 20 minutes.

 

Drain and rinse the chickpeas and add to oven-proof pan. Vigorously whisk the orange juice, oil and maple syrup together. Pour over the chickpeas, sprinkle over the chopped rosemary and generously season with salt. Toss to combine and roast for 25-30 minutes or until golden.

 

Transfer the soup to a blender and blitz until smooth. Return to pan and heat through – you can thin it out further with a little more water if you so desire at this stage.

 

Ladle into warmed bowls or mugs, drizzle over some soya cream, spoon in the crunchy chickpea croutons and finish with a smattering of parsley.

 

12 Days of Christmas … Chocolate Orange Christmas Cookies

 

12 Days before Christmas warrants 12 festive recipes and what better way to start than with a cookie. I originally created these for Vegetarian Living Magazine a few years back and they’ve become something of a tradition since then. The dried fruit and nuts are obviously interchangeable (as is the extract – I know some people loathe orange and chocolate) and you could also swap the cocoa powder for oats. Essentially the basic cookie recipe can adapted to suit any and all palates. Bake until just cooked (they should still be slightly soft and squidgy to the touch) and let them cool before transferring them to a rack – trust me, I’ve learnt the hard way! These are also a super edible gift idea … for extra Christmas pizzazz why not dust them with edible glitter. Enjoy!

 

Chocolate Orange Cookies

90g Dairy-free Margarine (I prefer Naturli’)

100g Caster Sugar

50g Dark Brown Sugar

1 tsp. Orange Extract

2 tbsp. Orange Juice

150g White Spelt Flour

25g Cocoa Powder

¾ tsp Baking Powder

50g Dried Cranberries

50g Chopped Walnuts

 

Extras

Sea salt

Nutmeg

 

Method

In a large bowl beat the margarine and sugars together until light and fluffy. Add the orange extract and juice and beat vigorously until combined.

 

Add the spelt flour, cocoa powder and baking powder and using a spatula (or your hands!) stir the mixture together until it forms a thick dough. If it seems a little dry, add another tablespoon of orange juice or plant milk.

 

Work the cranberries and walnuts into the dough, turn out onto a clean surface and work into a log shape before wrapping in cling film and chilling for at least an hour.

 

Pre-heat the oven to 180 degrees Celsius. Take the cookie dough out of the fridge and allow it to soften slightly for around 10mins before dividing evenly and rolling into even balls.

 

Place the dough balls onto a lined baking sheet and gently flatten each with the back of a fork. Sprinkle over a little sea salt and some freshly grated nutmeg and bake for 10-12 minutes.

 

Remove from oven whilst they are still slightly soft and let them to cool for a minute or two before transferring them to a cooling rack.

 

Day 12 Chocolate Orange Christmas Cookies

 

12 Days before Christmas warrants 12 festive recipes and what better way to start than with a cookie. I originally created these for Vegetarian Living Magazine a few years back and they’ve become something of a tradition since then. The dried fruit and nuts are obviously interchangeable (as is the extract – I know some people loathe orange and chocolate) and you could also swap the cocoa powder for oats. Essentially the basic cookie recipe can adapted to suit any and all palates. Bake until just cooked (they should still be slightly soft and squidgy to the touch) and let them cool before transferring them to a rack – trust me, I’ve learnt the hard way! These are also a super edible gift idea … for extra Christmas pizzazz why not dust them with edible glitter. Enjoy!

 

Chocolate Orange Cookies

90g Dairy-free Margarine (I prefer Naturli’)

100g Caster Sugar

50g Dark Brown Sugar

1 tsp. Orange Extract

2 tbsp. Orange Juice

150g White Spelt Flour

25g Cocoa Powder

¾ tsp Baking Powder

50g Dried Cranberries

50g Chopped Walnuts

 

Extras

Sea salt

Nutmeg

 

Method

In a large bowl beat the margarine and sugars together until light and fluffy. Add the orange extract and juice and beat vigorously until combined.

 

Add the spelt flour, cocoa powder and baking powder and using a spatula (or your hands!) stir the mixture together until it forms a thick dough. If it seems a little dry, add another tablespoon of orange juice or plant milk.

 

Work the cranberries and walnuts into the dough, turn out onto a clean surface and work into a log shape before wrapping in cling film and chilling for at least an hour.

 

Pre-heat the oven to 180 degrees Celsius. Take the cookie dough out of the fridge and allow it to soften slightly for around 10mins before dividing evenly and rolling into even balls.

 

Place the dough balls onto a lined baking sheet and gently flatten each with the back of a fork. Sprinkle over a little sea salt and some freshly grated nutmeg and bake for 10-12 minutes.

 

Remove from oven whilst they are still slightly soft and let them to cool for a minute or two before transferring them to a cooling rack.

 

Early Autumn Blackberry Traybake

 

I don’t really know where to begin with this post. The last few months have been almost entirely consumed with the adoption process. Aside from the home study aspect, we’ve also been doing as much research as we can. Obviously nothing can truly prepare you for parenthood but the least we can do is lay the groundwork for what is ahead in the very near future. As I type there is a small Stokke sleepi cot sitting in what will soon be the nursery. Surreal doesn’t even come close.

 

We didn’t want to get ahead of ourselves but at our last meeting we were advised to start preparing the room. So much is still up in the air, which is precisely why we intend to keep things pretty neutral although I couldn’t resist this super cute scandi wallpaper with climbing squirrels – we’re ordering the grey canopy too. I’ve busied myself this week with a little upcycling project that will also go in the nursery (it’s a magazine stand I plan to fill with kids books!) and am starting to order random bits and bobs we will almost certainly need, such as a changing mat etc. Honestly, even writing this feels so incredibly weird … I’m going to be somebody’s mother?! As I said to my family though, until there’s a sleeping child in that cot I won’t believe it.

 

There’s not much else to say other than I couldn’t be more excited for this whole magical parent plan to finally come to fruition. Until then though, I’m distracting myself with work (while I can) and aside from my veggie column, I’ve also got a couple of fun events coming up including another yoga brunch club in Bristol. Please do join us if you can. I’ve desperately been trying (and kinda failing) to get all my ducks in a row before my upcoming maternity leave. Because I’m self employed I want to make sure there’s something to come back to when I return to work full time. I’ve even put together another book proposal – is it crazy I’m already thinking about child-friendly recipes?

 

I reckon this blackberry traybake would go down a treat with toddlers. If you’d rather not use regular light brown sugar, palm sugar would also work well. I was initially planning on serving it with oatly vanilla custard but ended up cutting them into bars and enjoying them with a cup of tea … in fact, they also make for a rather good grab-and-go breakfast option, as demonstrated by my marathon-training Husband this morning. I’ve also opted to use the cup method because it makes so much sense for this particular recipe – no need to convert into grams, just grab your nearest coffee cup and go!

 

what you’ll need

1 cup oats

1 cup desiccated coconut

1 cup almond flour

1 tsp. baking powder

1 tsp. ground cinnamon

1 banana, mashed

1 scant cup light brown sugar

1 tsp. vanilla extract

2 tbsp. maple syrup

1/4 cup olive oil

150g blackberries

 

what you’ll do

Pre-heat the oven to 175c. and line a shallow baking dish. Place the oats, coconut, almond flour, ground cinnamon and baking powder in a large bowl and lightly stir or whisk to combine.

 

In a separate bowl, mash the banana and add the sugar, vanilla extract, 1 tbsp. of maple syrup and oil. Whisk vigorously to combine.

 

Make a well in the centre of the oat mixture and pour in the wet ingredients. Fold to combine and transfer to the lined baking dish. Roughly tear the blackberries and scatter over tray bake, gently pressing into the batter as you go. Finish with a little more sugar and bake for 25 mins, turning once.

 

Remove from oven and lightly brush with the remaining maple syrup. Let it cool completely before cutting into squares. Store in an airtight container.

 

 

Summery Cauli-Rice Salad with quick pickled cucumber

 

Just a quick one ahead of the weekend. My Mum arrives in Cornwall tomorrow and I’m desperately trying to organise the house (and myself) but realised I’d promised you this recipe over on instagram – so here it is. I’ve had a month of ups and downs and everything in between. If you haven’t seen any of my latest posts or ig-stories, you might not realise we are in the midst of the adoption process – we’re just a little over half-way through now, which is crazy. Obviously we are beyond excited to be embarking on the next stage of our lives as family (not that we aren’t already a family) and I will try to share some of this wonderful (and challenging) journey with you but please forgive me if some things remain entirely private. We’re still figuring this all out ourselves and are very conscious of oversharing online … I hope you understand.

 

For now, I’m in crazy pre-mother mode – worrying about ridiculous things and ‘nesting’. I realise this all sounds very cliché. The office will soon be transformed into a nursery and I’m wrapping my head around what life will look like in a few months time. I’m sure nothing can truly prepare us for what lies ahead. A lot of people are advising us to make the most of our time as a twosome etc. but the truth is we’ve wanted this for the longest while now (I’m talking years) so whilst I appreciate the sentiment, believe me when I tell you we are ready. We’ve had a ball these last 15 years but it’s time for the next phase.

 

Ok, where was I again? Oh yeah, cauli-rice. So, this is a recipe I created for my recent demo at Wanderlust … it’s incredibly simple but packed full of flavour and texture. I also used the same cauli-rice in some sushi rolls (recipe can be found here) but this vibrant salad was definitely the star of the show … I had a few people come up afterwards and tell me how much they enjoyed it. I always appreciate your feedback, so if you ever do see me at a festival please do come chat with me. Promise I don’t bite and I adore interacting with you guys! If you’ve ever seen me give a demo you will already know I can literally talk for Ireland and love a good natter. Now for that recipe:

 

what you’ll need

1/2 head cauliflower

1/2 cucumber

1 small yellow pepper

1 x granny smith apple

handful of sultanas or chopped apricots

2 tbsp. mixed seeds

handful of peashoots

1 green chilli, minced

zest & juice 1/2 lemon

2 heaped tsp. belazu rose harissa

extra virgin olive oil

small bunch of flat leaf parsley, roughly chopped

2 sprigs mint, chopped plus more for garnish

salt & pepper

 

for the cucumber

1/2 cucumber

1 tsp. salt

1 tsp. sugar

1 tbsp. cider vinegar

Juice 1/2 lemon

 

what you’ll do

Start by prepping the quick pickled cucumber. Finely slice the cucumber and place in a shallow bowl. Add the salt, sugar and cider vinegar, stir to combine and set aside for at least 10 minutes to ‘pickle’.

 

Break the cauliflower into florets and place in a processor. Pulse until it becomes ‘rice-like’ before transferring to a large mixing bowl. Alternatively you could use a grater.

 

Season and add the minced chilli and lemon zest. Dice the remaining cucumber, yellow pepper and apple, and add to the bowl along with the roughly chopped herbs, sultanas, seeds, harissa, lemon juice and a good glug of olive oil.

 

Gently toss to combine before adding the peashoots. Give it a final toss and tip out onto an awaiting board or platter. Top with the pickled cucumber and finish with a little more mint before serving.

 

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AD Beautiful Barnets!

 

I probably get as many questions about my hair as I do my recipes. I’ve been cultivating this bob for a number of years now but I don’t always have great hair days. In fact, as I inch toward forty I’ve noticed a change in the texture (and colour, ahem) of my barnet, and recently it’s become increasingly lacklustre and difficult to manage. Good quality vegan hair products are surprisingly difficult to find, in my opinion (particularly in supermarkets) so I was definitely intrigued when I was recently contacted about a new haircare brand I hadn’t come across before, Thicker Fuller Hair, which is specifically designed for women experiencing hair loss, thin or thinning hair (something many females are quietly embarrassed by) so when they offered me some products to try I jumped at the chance. I wont bamboozle you with the science but the formula was designed by an ayurvedic chemist and helps to cleanse, feed and repair each strand for unsurprisingly thicker fuller hair. And, well … it works.

 

 

As a blogger I frequently get approached by many brands but I only collaborate with those that genuinely impress. For me, a lot of my confidence is weirdly connected to my hair – when my bob is looking good, I feel good, and because it’s become something of a signature look for me I try to take especially good care of it.

 

Any hairdresser that has worked with my tresses are always amazed that my hair itself is actually very thin – truthfully, there’s always been a bit of wizardry involved in getting it to look voluminous and glossy. I’ve never not had a hair stylist comment on the texture, as they are obviously expecting to work with this thick mass of glossy locks and always seem slightly disappointed with the reality. Also, the longer it gets, the more problematic it becomes, which is why I tend to keep it super short. I have been attempting to grow it out a little over the last few months but alas it was becoming wispy and fragile, so it’s getting the chop again this week. Also, I can’t be the only one that loses a ton of hair when I wash or brush my hair?! This isn’t a recent problem mind, it’s plagued my entire life. Again, hair fall can be reduced by 46% after one ‘Thicker Fuller’ wash, which might sound overly optimistic but from my experience that stat is not far off!

 

Just a quick friendly FYI to hair stylists too … please be a bit gentle with people when commenting on their hair, as it can be a very sensitive issue. Sometimes there’s nothing more vulnerable than sitting in that chair, particularly because it’s so public.

 

Like I said, I’m always open to and actively on the hunt for new, effective products that will do some of the hard work for me. I’m often a wee bit wary about products that have bold claims but truthfully after the first wash (and spritz) I was blown away. I posted a few pics on instagram afterwards to gauge an honest reaction and people seemed to genuinely notice the difference – the added bonus being that I’ve haven’t had to wash my hair as often either. I revive it daily by spritzing my roots with the Thicker Fuller root lifting serum and Thicker Fuller nourishing daily tonic before giving it a quick once over with the hairdryer and ét voila, good to go! Apparently this has everything to do with cultivating good scalp health, which is not exactly something I’ve really given much thought to before, if I’m being totally honest, although I have noticed my hair (and fringe in particular) is less inclined to become greasy so quickly. A perennial problem when you’re hair fiddler like me. Cant. Not. Touch. Gah.

 

 

Okay, so what do you need to know … obviously, it’s vegan, which means that it’s cruelty free and not full of nasties. We’re talking no SLS, no parabens and no phthalates. Tick, tick and tick! The vegan keratin ensures its mega moisturising credentials and the caffeine inclusion helps to build volume – and y’all know I am all about the volume! The shine and manageability is thanks to neem leaf – not gonna lie, I had to google this one but it has an insane list of medicinal benefits including strengthening hair follicles, as well as encouraging hair growth. Go figures. It also contains organic quinoa, which is what helps to repair damaged hair … my hair is pretty damaged at present, so any help in this department is more than welcome, and I have definitely noted a significant improvement already. I could go on but I’m sure that wealth of info is already overwhelming – although if you’re a beauty nerd like me, you’ll hopefully find it interesting too. The whole science meets nature thing is so up my street.

 

Luckily for you I am offering one of my readers the complete Thicker Fuller set for you to try yourself at home – that includes the Thicker Fuller Strengthening Shampoo, Thicker Fuller Nourishing Conditioner, Thicker Fuller Root Lifting Serum and Thicker Fuller Nourishing Daily Scalp Tonic. Simply tell me why you would like to win the range in the comment section below and I will select a winner at random in the next fortnight. I am 100% confident you are going to be equally obsessed. If I piqued your curiosity and you’re eager to check out the products anyway, then head down to your local Tesco who are currently stocking the full range. As ever, if you have any questions then feel free to message me here or alternatively head over to my instagram and send me a DM via instastories. I always try my best to reply to everyone! Finally, a huge thank you to Thicker Fuller Hair for sending me their truly awesome products and teaming up with me on this post. Be sure to follow them over on Instagram @thickerfullerhair_uk

 

This post is sponsored but all views shared are entirely my own and 100% sincere.

 

Vegan Labneh Balls

 

I posted a pic of these vegan labneh balls (also known as yoghurt cheese) on instagram last week and it seemed to pique your curiosity so I thought I’d quickly post some simple instructions. I’m reluctant to call this a recipe as it really could not be simpler in terms of steps. The only thing it requires is a nut milk bag (or muslin/cheesecloth), a bowl and some patience. I won’t give too much preamble (is it me, or is there a lot of blog post preamble these days?) but suffice to say my yoghurt of choice in this instance is Alpro Soya Unsweetened … no, this is not sponsored!

 

I’m sure this recipe would work with a variety of vegan yoghurts but I always seem to gravitate towards this one for obvious reasons – i.e. you can adjust the seasoning to taste etc. Stir through a generous pinch of salt at the beginning and once rolled into balls you can then coat in a variety of seasonings, spices and herbs. Alternatively you could sweeten the labneh a little and use it in a dessert. Chef Marcus Bean (who also runs Brompton Cookery School) served it in a deconstructed cheesecake at an event I hosted last year, and it really was a triumph. A wonderful little trick to have up your sleeve, I hope you are equally as enamoured with it as I am.

 

Vegan Labneh Balls

 

what you’ll need

1 x 500ml unsweetened soya yoghurt

1 tsp. salt

200ml extra virgin olive oil

 

equipment

1 x nut milk bag or equivalent cheese/muslin cloth

1 x large bowl

1 x sieve

hook, twine & weights

 

what you’ll do

Place the nut milk bag or cheesecloth in the sieve over the bowl you will be using to collect the liquid. Stir the salt into the yoghurt before transferring to the bag. Gather the cloth tightly around the yoghurt and secure with twine. Attach the bag to a hook (or something similar) so that is hangs over the bowl, allowing it to strain overnight.

 

After 24hrs you should be left with a relatively firm yoghurt, almost the consistency of greek yoghurt. You can use it at this stage in a dip (simply season, swirl and garnish with olive oil & dukkah) but I prefer to press it for a further 24hrs to render a thick, cheese-like mixture.

 

Drain the liquid from the bowl, remove the bag from the hook and place it in the sieve itself. Weight it down firmly with an appropriately sized plate and several cans or jars. After 24hrs you should be left with a thick spreadable cheese. Transfer it to a clean bowl and stir vigorously until smooth.

 

Sterilise the jar you will using to store the labneh in a hot dishwasher. Coat your hands in olive oil and roll a rounded teaspoon of the labneh mixture until smooth before carefully transferring to the jar. Continue until all the labneh has been rolled and then cover completely with good quality extra virgin olive oil. You can add herbs, spices and garlic cloves to the jar also for added flavour. Secure the lid tightly and store in a cool, dry place for up to 3 weeks. Once opened, store in the fridge and use within a few days.

 

A night at The Scarlet

 

*GIFTED

 

Several weeks ago my Husband and I were invited to spend at night at The Scarlet Hotel in Mawgan Porth. Even though we live in Cornwall, sometimes we don’t get the chance to sample some of the many wonderful locations on our doorstep. This was the perfect excuse to visit a little spot we’d never been to before, and it did not disappoint! Quite near Newquay, it’s tucked away down a very unsuspecting lane with the most incredible views – we timed it perfectly too because the sunset situation was quite literally out of this world. The hotel certainly makes the most out of its unique position with jaw dropping floor to ceiling windows that allow the light to flood into the reception  – it was definitely a bit of a ‘wow’ moment when we first entered.

 

Because the hotel is dog-friendly we, of course, brought Whinnie along. This meant we had to take it in turns so we could each enjoy a couple of hours in the incredible spa. I went for a ‘herbs & heat’ Hammam treatment, which was truly phenomenal and just what I needed after a weirdly stressful start to the year. I’m sure drinking alcohol isn’t recommended after a massage treatment but I couldn’t help but order myself a Gin & Tonic (natch) to the room – did I mention the service is super? We pulled the patio doors wide open and relaxed on the bed for a little while before my Husband availed of the outdoor sauna – Whinnie and I mooched down just as the sun was setting to grab a photo of Jason in the tub.

 

 

For dinner we sampled the 5-course vegan taster menu complete with matching vegan wines. This was such a treat because most hotels and restaurants still haven’t learned how to make a vegan meal truly special. Not the case here because The Scarlet have gone all out to create a beautiful menu with some seriously wonderful wines … the Camel Valley Brut was probably my fav and a perfect way to start the evening. Not only was the food phenomenal (special mention goes to the polenta & mushroom ragu!) but the staff were utterly lovely too. Relaxed, knowledgeable, friendly, they totally put us at ease and ensured we had a wonderful night.

 

We both slept like a log, ordered breakfast to the room (porridge and coffee) and whilst I slowly got myself ready, Jason popped down to the spa for a relaxing massage before we headed off. Who knew one night away would be enough to reset the sanity button. It’s made us want to make the most of where we live a bit more … the added bonus of a staycation is the short journey home meaning you can cling onto that zen feeling a little longer. I’ve been told The Scarlet are offering a spring gourmet break, so if you’re in need of a restorative night or two yourself, you’d be hard pushed to find anything that equals this stunning Cornish haven.