SPRING SEASON • By the Boathouse • Guest Chef Emily Scott


Boat Bay, nestled to the far end of Harlyn Bay, was the most stunning setting for our May wild adventure.
The bay is an old pilchard fishing site, where Cornishman Mark Hellyar's family resided for many generations. 

For this Spring Wild Wine Club, we teamed up with chef Emily Scott, who produced a beautiful five-course feast with ingredients from the sea, a menu co-designed with Debbie to match the Maritime wines of Chateau Civrac.

The spring sunshine provided a real holiday feel, sipping wine with our toes in the sand... 

ABOUT THE WINES

Chateau Civrac is a winery in Bordeaux where Cornishman Mark Hellyar spends a large portion of his year making a range of modern and innovative natural wines. We were lucky enough to welcome Mark on the evening and hear him share the stories behind his creations.

A FEW WORDS OF THANKS

Thank you to Emily for your amazing food - it was a smokey affair! Mark for coming along, letting us use this perfectly wild, quintessentially Cornish location.. and of course for showcasing the stunning wines. Ben and Angus for digging. The St.Tudy Inn team who came along and helped make it smooth experience. Padstow Shellfish Company for the incredibly fresh Cornish crab.  Dick Pearce Bellyboards for allowing us to use their wood for a pre-dinner dip.  Sophie and Ellie who must have trekked miles up and down the sand. And of course all the lovely guests who came along and enjoyed the adventure with us. Beth Druce for her photography, which can be enjoyed below. 

 

THE MENU
Chateau Civrac  • Emily Scott

Pineau Cab Franc 2014

Scallops, asparagus, lemon
Charcuterie, caper berries / Filo, apricot, thyme, feta

Wild White Sauvignon Blanc 2014
Padstow crab, red amaranth, mayo
 
Indigo Cabernet Sauvignon 2012
 Monkfish, chorizo, sun blush tomatoes, rosemary skewers
Cornish new potatoes, borage  
Little gem, late spring leaf salads, flowers
Sardines, garlic, butter, leaves
 
Cabernet Franc 2014
Mature Cornish Gouda, walnut toast

Late white 2013

Zingy lemon posset, raspberries, butter biscuits