For more information give us a call on 01736 795221or view our coastal getaway offers online at www.stives-harbour-hotel.co.ukSt Ives Harbour Hotel Porthminster The Terrace St.Ives Cornwall TR26 2BN

WINTER 2013 _ EDITION 3

the quay to relaxation... The Terrace Restaurant, The Harbour Spa and panoramic sea views

WWW.HARBOURHOTELS.CO.UK

HARBOUR VIEWSthe

tie the knot on the coast hideaway withharbour spa

St Ives Harbour Hotel & Spa

Wedding Open EventsCome and take a look at our stunning venue, with everything you need to coordinate your special day. Pop in for a complimentary cocktail and the chance to view our unique venue at your leisure.

Showcases: Wednesday 19th February & Wednesday 19th March 6pm - 8pm

Exhibitions: Sunday 23rd February & Sunday 23rd March 11am – 4pm

If you can’t make any of the above, please do not hesitate to book a private viewing with one of our wedding planners. To enquire, please call 01736 795221.

Follow us: @Harbour_Hotels St Ives Harbour Hotel & Spa

Gin O’ClockJoin us everyday from 4.30pm-6.30pm for ‘Gin O’Clock’ – enjoy great gin against the backdrop of Porthminster Beach

Refreshing Bombay Sapphire and tonic over ice with a wedge of fresh lime only £4

Gin not your thing?Why not try one of our exclusive drink offers available during Gin O’Clock:

Bottle of ice cold Cornish Swifties Lager only £3Classic Mojito or Pimms No1 only £4

Freshly shucked Oyster and a glass of Prosecco only £8

No need to book - just pop down for the perfect start to the evening.

Salcombe Harbour Hotel & Spa

The highly anticipated Salcombe Harbour hotel has landed...With 50 luxury linen bedrooms, most featuring private

balconies to soak up the panoramic estuary views (binoculars included!), a cinema room and new Jetty restaurant, serving

the freshest local produce from award-winning chef Alex Aitken.... the hotel is anything but ordinary.

Enjoy a bed and breakfast stay from £125 per person per night. Valid from 1st December to 23rd December 2013,

2nd January to 31st January 2014.

Stay three nights or more a receive a complimentary upgrade to an Estuary View Room.

Terms and Conditions - Rates are based a midweek stays on two persons sharing an inland room, you may upgrade your room for a supplement. Full payment will be taken at the time of booking which is non-refundable or transferable. Friday and Saturday night are permitted and will incur a

supplement with Saturday night will require a two night stay.

For more information and to book, please call 08448 589187 and mention ‘Harbour Views’

Now open!... Brand new, fully refurbished Salcombe Harbour hotel with 50 new bedrooms and panoramic views of the estuary. For all enquiries call 0844 858 9187 or visit www.salcombe-harbour-hotel.co.uk Follow us: @Harbour_Hotels Salcombe Harbour Hotel & Spa

Valentine’s DinnerWhat could be more romantic than a sparkling dinner for two at our magical waterside restaurant on Friday 14th February. Tucked away in St Ives, come and enjoy a candle-lit dinner with views overlooking Porthminster Bay. Valentine’s Day Dinner will include a cocktail on

arrival, and a spectacular four-course tasting menu.

£29.95 per person

Easter SundayA traditional three course Sunday lunch served from

12 noon- 2.30pm on Easter Sunday, 20th April

£19.95 per person including an Easter Egg hunt for the kids!

(Children under 3 eat free, children aged 3 – 12 £10)

Burn’s Sunday Lunch

Sunday 26th January

Join us for a Burn’s Sunday Supper Lunch on Sunday 26th January, celebrating the life and poetry of Robert Burns, with

an evening of Scottish food and wine, including Scottish Salmon and Haggis.

£21.50 per person

Scottish SalmonHot smoked salmon, salmon gravalax,

traditional cold smoked salmon

Fillet of Beef “Haggis” WellingtonA twist on the traditional beef wellington

we substitute haggis for the mushroom duxelle

CranachanA Scottish style trifle

Layers of cream raspberries and oats

Mother’s Day Treat your Mum this Mother’s Day, Sunday 30th March, to a

traditional Sunday lunch overlooking Porthminster BayLunch served from 12 noon – 2.30pm

£25.95 per person including entertainment and a gift for mum!

Forthcoming Events

With incredible views across Porthminster Beach, our Terrace Bar & Restaurant provides a wonderful dining experience here in St Ives. Serving fresh, local and seasonal food, our Terrace Bar & Restaurant celebrates the very best local flavours, suppliers and producers; with menus that reflect the changing

moods and climates, fish landed daily at the ancient fishing Harbour and a local larder of mouth-watering Cornish produce. Whether it’s lunch overlooking the water, or a sparkling dinner for two, we’re open for breakfast, lunch and dinner – as well as Afternoon Tea in our beautiful Bay View lounge.

TEA FOR TWO £20Indulge yourself in a fantastic homemade

selection of baked cakes, scones and freshly prepared sandwiches, served with a pot of

tea of your choice.

Just £20 for two people.

Or why not upgrade to a Champagne tea for £30

SUNDAY LUNCHA great British Sunday Roast using the very best of local produce with friendly,

unobtrusive service and amazing sea views.

Served between 12noon – 2.30pm.

3 courses including a glass of wine - £19.95 per person.

FIZZ ‘N’ CHIPSWhether it’s traditional Fish & Chips or mouth-watering Moules & Frites, enjoy

fresh local seafood and a glass of Prosecco, overlooking the stunning Porthminster

Beach views…

Available anytime between 12pm - 9pm everyday!

Menu changes daily dependant on the availability of local ingredients.

Winter Dining at the Terrace

To book, please call The Terrace 01736 795221

For the base: • 65g Butter

• 300g Shortbread or digestive biscuits

For the Filling:• Finely grated zest of a small orange, plus a little extra to finish

• Vanilla extract a few drops

• 4 Eggs plus an extra yolk

• 300g Soured cream:

• 600g Full-fat cream cheese (Philadelphia)

• 200g Golden caster sugar

• 250g Mincemeat

RecipeChristmas

Cheesecake

Method1. You will need a round cake tin with a removable base, or a spring form cake tin measuring 22cm in diameter and about 7.5cm high. Line the base with baking parchment.

2. Melt the butter in a large saucepan. Crush the biscuits to fine crumbs in a food processor and stir them into the melted butter. Remove from the heat and tip all but a couple of tablespoons of the crumbs into the lined cake tin. Smooth flat, but avoid the temptation to push down too hard, you don’t want a tightly packed, impenetrable crust. Put in the fridge for half an hour to set.

3. Set the oven at 140 C/Gas 1. To make the filling, put the cream cheese and sugar in a food mixer and beat for a couple of minutes until all smooth. Add the eggs and the extra yolk one at a time, beating each one in thoroughly before adding the next. Scrape down the sides of the bowl regularly.

4. Add the orange zest and vanilla extract. Stop the machine and stir in the soured cream with a large spoon or spatula. Fold the mincemeat in with a spoon, stirring only enough to ripple it lightly through the cheese mixture.

5. Remove the cake tin from the fridge, wrap it in tin foil and place it in a roasting tin, then pour in the cream cheese filling. Pour hot water into the roasting tin to come half way up the outside of the cake tin. Carefully slide into the oven and bake for an hour. You will find that the middle of the cheesecake will feel uncooked and wobbly, but that is how it should be. Switch off the oven, close the door and leave the cheesecake for a further hour. Remove from the oven, allow to cool and then refrigerate overnight (don’t try to skip this step, or your cake won’t set)

6. Scatter the top of the cheesecake with the reserved biscuit crumbs and a little orange zest before serving.