Bedruthan Hotel welcomes Ogo Restaurant

Scandi-inspired retreat Bedruthan Hotel & Spa has launched its new restaurant concept, Ogo. Translating to ‘Cave’ in Cornish, Ogo is inspired by the coastline’s natural bounty. 

Located within the Bedruthan Hotel in Mawgan Porth, Ogo takes the place of its forebear, The Herring. Head chef George Richardson’s keen passion for showcasing the best of Cornish produce is reflected through partnerships with handpicked local suppliers and farms who share his commitment to sustainable practices. The daily changing menu will vary according to the season and retain a focus on provenance: from what the boats bring in each day along the South coast, to foraged ingredients from the surrounding countryside. 

The chef comments: "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."

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 Padstow Kitchen Garden brassicas and confit garlic. With the choice of dining outside on the dune-side terrace, diners can share smaller dishes throughout the day, combining ingredients from Cornwall’s coast, gardens and fields, such as Native oyster with house-fermented hot sauce and pickled green chilli; grilled hand-dived scallop with wild garlic butter and crispy sourdough; and pickled Cornish mackerel with Mora Farm rhubarb and elderflower. All dishes are paired with a selection of organic wines, including locally produced Polgoon Pinot Noir Rosé and Trevibban Mill Harlyn.

For an indulgent afternoon tea experience, the restaurant’s chefs have created their own take on the much-loved traditional Cornish afternoon tea, offering savoury options such as smoked salmon and crème fraîche on beetroot tin loaf and cucumber on white pain de mie, followed by a tempting sweet course of blueberry, lemon and white chocolate macaron and local strawberry and elderflower choux buns, with a choice accompaniment of local fizz or tea.

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