New restaurant at Mawgan Porth’s Bedruthan Hotel and Spa delivers hyper-seasonal feasting with stunning seaside views
Between the thronging tourist towns of Padstow and Newquay on Cornwall’s north coast, Mawgan Porth offers a more a laidback seaside village vibe that’s all about the golden sand and surf. Overlooking all the action on the clifftops above the beach is family-friendly, Scandi-inspired Bedruthan Hotel and Spa and its bougie, grown-ups-only big sister, Scarlet. Little excuse is needed to visit either of these glamorous establishments but Ogo, Bedruthan’s new restaurant , is a good excuse to cement your plans this summer.
Ogo (‘cave’ in Cornish) replaces former restaurant, The Herring. Its head chef George Richardson has ringed the changes by creating a line-up of dishes that firmly puts Cornwall’s abundant coastal bounty and local produce front and centre.
Small plates include native oyster with house-fermented hot sauce and pickled green chilli; grilled hand-dived scallops with wild garlic butter and sourdough; and pickled Cornish mackerel with Mora Farm rhubarb and elderflower. Dinner dishes centre around thrills such as Cornish brill with Champagne, mussels and sea herbs, and Mora Farm confit courgette with basil, olive oil and tempura flower, served with Padstow Kitchen Garden brassicas and confit garlic.
Daytime visitors can also experience Ogo’s interpretation of the traditional Cornish afternoon tea. The curation of baked fancies and carby treats includes smoked salmon and crème fraîche on beetroot tin loaf, and cucumber on white pain de mie, alongside local-strawberry-and-elderflower choux buns.
‘We’re pleased to bring Bedruthan’s principles of sustainability and provenance to life on the plate at Ogo, and to delight diners’ palates with authentic flavours that represent the spirit of the community in which we’re located,’ says George.