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Posted on May 18, 2017 by

The Beach at Bude was recently awarded two AA rosettes, and to celebrate the restaurant’s success, they hosted their inaugural wine dinner on 4 May 2017.

Head chef Joe Simmonds put together a fantastic five course tasting menu, with matching wines from Crossroads, a New Zealand winery.

We couldn’t have asked for a more stunning evening; the deck was packed with guests enjoying the last rays of sunshine.

We were warmly greeted by Will and Susie Daniel (the hotel’s owners) with a glass of Prosecco and exquisitely prepared canapés.

We took our seats and Louise from Crossroads introduced the first wine, a crisp and fruity Sauvignon Blanc.

The first course was outstanding: a succulent, flavoursome chunk of tandoori cured salmon was topped with crispy shallots, spiced cashews, coriander mayonnaise and charred orange. Spicy and refreshing, with brilliant textures, I could eat this again and again.

Next up, a pair of plump and juicy pan-seared scallops, served with a lemon chicken wing, passionfruit dressing and a rich caramelised onion purée. The result, a sweet and savoury combination, perfectly complemented by the brilliant Pinot Gris Gewürztraminer Riesling.

Our third course was a very generous portion of smoked sea trout. The smoky flavour was amazing.

The photo doesn’t do this course justice, and there were so many elements to it: a sauce vierge, Chardonnay cream, and soft, buttery leeks.

The fish was topped with tomatoes and herbs, and, as if that wasn’t enough, on the side was a plump, delicious raviolo, stuffed with clam, tomato and tarragon.

The Crossroads Chardonnay which accompanied this dish was very good; crisp, fruity and a nice amount of oakiness.

Lamb was the star of the fourth course, with chunks of succulent barbecued shoulder and herb crusted loin (perfectly pink) providing a lovely contrast.

The meat was accompanied by a swirl of confit smoked garlic potato purée (extremely smooth and delicious), asparagus, pea shoots, salsa verde and Crossroads jus. The freshness of the vegetables and sharpness of the salsa verde meant that this dish wasn’t overly rich, a very good thing at this point in the meal.

Crossroads chose two red wines for us to taste with this course: Cabernet Franc and Syrah, both rich, smooth and fruity, but with completely different flavour, tannin and oak levels.

The final course was yet another delightfully pretty plate. Honey roasted plums and kumquats sat atop a chocolate, blueberry and citrus cake.

The cake was dark, moist and dense, with the luxurious fruit, refreshing blueberry curd and toasted pistachios providing contrast and texture.

A third red was opened and by the time pudding arrived the table was laden with glasses of red wine, and we were in danger of getting ourselves in a bit of a muddle.

This final wine was Crossroads signature Talisman, a secret blend of the vineyard’s finest wines. An outstanding drop, more commonly served with rich meat dishes, but fabulous with the dessert.

The next wine tasting dinner will be held on 15 June. The six course meal costs £65pp, including wine to match each dish, and the menu looks fabulous:


Seared king scallop with spiced ratatouille and salsa verde.


Grilled and soused mackerel fillets with sweet pickled gooseberries and horseradish cream.


Tempura courgette flowers with salt cod mousse, cured Cornish ham and parsley garlic mayonnaise.


Pan roasted chicken breast with smoked paprika and Parmesan gnocchi, grilled spring onions, charred sweetcorn, sweetcorn purée and chicken jus.


Strawberry sorbet with Champagne jelly and strawberry tuile.


Banana and cardamom parfait with espresso sorbet, salted caramel, caramelised banana and bitter chocolate crumb.


Wines are varied, and from all corners of the world, including a South African Chenin Blanc, New Zealand Sauvignon Blanc and French Sauternes.

Phone 01288 389800 or email [email protected] to reserve your table and experience Joe Simmonds’ cooking.

We paid £45 per person for the wine dinner, which included canapés, five courses and all wine. Thank you to Will and Susie, and the staff at The Beach, for looking after us so well, and for a very enjoyable evening.

For more information about the hotel, or to book a room, visit

For more information about Crossroads wines, visit

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