Can’t believe it’s midway through January already and well into 2016. But despite it being cooler and, shall I say, a little less sunny than we’re used to, we’ve been busy here in Boscastle and at Orchard Lodge in particular. Whilst it may not exactly be beach weather we have been out and about enjoying some of our favourite walks and getting to know more about those less visited places around this lovely part of Cornwall. We’ve enjoyed, too, some of our first self-catering guests who took over the house for what I gather was a very enjoyable New Year celebration. Shelley and I are looking forward to meeting more as the winter rolls on and if you’re interested in taking over the whole house for a few days in winter or spring you can find out more on the self-catering page of the website – http://orchardlodgeboscastle.co.uk/book-now/self-catering/
Meanwhile, as they say, I’ve been picking up a few tips from some of our favourite chefs. Visit Cornwall organised a fascinating demonstration at Rick Stein’s Seafood School in nearby Padstow, where I got to see some new techniques demonstrated and gathered an idea or two for something new on the breakfast menu. But the great thing about January, apart that is from having a little more spare time, is that it’s when those lovely oranges arrive here from Spain, ready to make delicious marmalade. That’s where another great chef comes in and it is to Shirley Spear’s recipe from the wonderful Three Chimneys Restaurant way up there in Skye (go there if you can) that I always turn. Jars and jars of the lovely stuff now await your arrival, so better book now while supplies last – http://orchardlodgeboscastle.co.uk/book-now/ – you never know, there could be a big push for marmalade this year!