Those who recognise the view of Godrevy Lighthouse from our front cover won’t be surprised to hear our focus this edition is North Cornwall. We love to get the first scoop on exciting UK travel news here at British Travel Journal, so the launch of Una St Ives made it to the top of our travel agenda, as did one of our all-time favourite hotels, The Headland, Newquay – with the launch of their luxurious £10 million Aqua Club swimming and spa sanctuary.
While in Cornwall's beautiful Carbis Bay we had the pleasure of meeting renowned British chef Adam Handling at his latest restaurant, Ugly Butterfly and chatted to him about cooking and his passion for zero-waste. Whether you want to go glamping, have a house to yourself or discover the latest hotels this summer, we tell you where to look in our Travel News and suggest ten incredible summer staycation ideas in our Unique Luxury Breaks. From new gardening, cycling and surf-school experiences to food, drink and vineyard tours we are spoilt for choice this year!
“ People think I'm a
“ People think I'm a bit bizarre because I'm a chef yet I'm more front-of-house focused because, for me, it's all about how a guest is made to feel as soon as they walk in this place. ” And I say that doesn't taste like garbage quite literally, because I can't stand bowls of fermented foods. I understand it's zero-waste but when I'm spending a lot of money, I want a delicious mouth-watering meal. I don't want to just be eating sour fermented stuff because it's saving the planet, I still need the experience, I still want the luxury.” We can attest that nothing tastes dodgy or sour at the Ugly Butterfly. Fresh, local and zero-waste – the philosophy runs deep and works – even the fantastical cocktail menu features takes on classics but uses ‘waste’ from the kitchen: herbs, shrubs, peels and ingredients that infuse and produce the most wonderful distillates and flavours. Luxury and connections The food is also a spectacular journey full of real standout moments. The ‘snacks’ – a table laden with achingly pretty and elegantly precise dishes is a triumph and sets the bar exceedingly high for the tasting menu proper, featuring tastes Adam loves, including a crisp duck and plum sauce, a flavour bomb cheese doughnut, and a punchy beef and kimchi roll. The tasting menu is one of a kind – if you’re going to invest in a special meal, this is where ours would be. The execution is elevated and intricate, while the food is unpretentious and delicious. The ‘Bread, chicken butter’ dish is inspired by Adam’s fussy eater sister resolving only ever to eat roast chicken for Sunday lunch when they were kids. The deliciously salty bowls of yellow butter topped with crispy chicken skin and IPA-infused sourdough arrives with a note that reads: ‘But Mondays were my favourite. Leftover chicken in a white floury Scottish bap with loads of salty butter. This is my take on the happy memories of that Monday morning roast chicken sandwich.’ Cornish crab with apple and jasmine is the prettiest plate – light and with a taste of both the sea and Cornish orchards tangy Victoria plum, beetroot and luxuriant English truffle accompanies salt-aged duck with crisp skin; while playful heart-shaped waffles top local salmon and sturgeon. “Nostalgia, relatability, connection with dishes – it’s so important,” says Adam. “I think the way that you're made to feel in a restaurant is equally as important as how the food tastes. If you have great food somewhere but you’re treated like dirt, it’s never going to be a good experience. I want the diners to have a very one-to-one intimate experience at the Ugly Butterfly. For it to be memorable. People think I'm a bit bizarre because I'm a chef yet I'm more front-of-house focused because, for me, it's all about how a guest is made to feel as soon as they walk in this place.” Fortunately, it’s clear his team are imbued with the same passion and ethos, keenly sharing titbits of Adam’s stories, menu revelations and details of the ingredients 48 BritishTravelJournal.com
FIRST PAGE: ADAM HANDLING. SECOND PAGE FROM TOP: ADAM HANDLING WITH HEAD CHEF JAMIE PARK; BEACH LODGE. PREVIOUS PAGE CLOCKWISE FROM LEFT: SEAFOOD PLATTER FROM THE BEACH CLUB; CHICKEN & CHIPS, COURGETTE, BASIL; SMOKED COD; BEEF AND KIMCHI; SPA AND OUTDOOR POOL; CORNISH CRAB TART; DISPLAY OF DISHES INCLUDING CRAB CORONATION, CHEESE DOUGHNUTS AND MORE; PICTURED LEFT TO RIGHT: THE UGLY BUTTERFLY BAR; THE UGLY BUTTERFLY DINING without it being forced, laboured or overbearing. Following a belt-busting meal, the hotel has a host of relaxing offerings for guests to enjoy. A beautiful seafront orangery and patio is perfect for morning coffees and afternoon teas, while the hotel’s C-Bay Spa is recently renovated and features a spine-soothing infinity pool and open air Jacuzzi, with tiered decking offering private hideouts from which to drink in the glorious views. The South West Coast Path passes across the hotel grounds – ideal for avid walkers. St Ives, with its mix of tea shops, galleries and shops, is an easy mile and a half (2.5km) hike along the breathtaking hills or eight minutes by the equally charming branch-line train that chugs into the Carbis Bay station just up the hill from the hotel. All told, for a slice of Cornwall and one of the most innovative restaurants in Britain to date, Carbis Bay is a perfect seafront escape. BritishTravelJournal.com 49
