Scandi-inspired retreat Bedruthan Hotel & Spa has unveiled its new restaurant concept, Ogo. Translating to ‘Cave’ in Cornish, Ogo is inspired by the coastline’s natural bounty with menus emphasising a commitment to deliver seasonal, high-quality ingredients. From beach foraging for edible seaweeds and berries from the clifftops to working with local fisherman for their daily catch, Ogo showcases the best of hyper-local produce in the Southwest.
Located within the Bedruthan hotel in Mawgan Porth, Ogo takes the place of the former The Herring and brings a new direction for the restaurant. 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. Focussing on in-season produce, 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.
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. For a lighter option during the day, Ogo encourages diners to enjoy the finer things in life at a slower pace, with flavoursome food in a relaxed setting. With the choice of dining outside on the dune-side terrace listening to the waves roll in, diners can share smaller dishes 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 perfectly paired with a selection of organic wines, including locally produced Polgoon Pinot Noir Rosé and Trevibban Mill Harlyn.
For an 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 of local fizz and teas to accompany each bite.
Head Chef George Richardson 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.”
