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Luxury Cornish venue, Bedruthan Hotel and Spa, has launched Ogo, the retreat’s newly-rebranded restaurant, that will focus on “hyper-seasonal, provenance-led” menus.
Located within the Bedruthan hotel in Mawgan Porth, Ogo takes the place of the former restaurant, The Herring, and brings a new direction for the restaurant.
Ogo, which translates to ‘cave’ in Cornish, was inspired by the coastline’s natural bounty, with the menus emphasising a commitment to deliver seasonal ingredients.
The restaurant aims to showcase the best of hyper-local produce in the South-West by foraging for edible seaweeds and berries from clifftops, as well as working with local fishermen.
As a result, the menu will change daily and will vary according to the season and retain a focus on provenance.
Highlights from the dinner menu include steamed Cornish brill with champagne, mussels and sea herbs; Mora Farm confit courgette with basil, olive oil and tempura flower, served alongside brassicas and confit garlic.
George Richardson, head chef of Ogo Restaurant, said: “We are pleased to bring Bedruthan’s principles of sustainability and provenance to life on the plate at Ogo, and delight diners’ palates with authentic flavours that represent the spirit of the community in which we are located.”
