A Private Chef Dining Experience in Falmouth

This month, we are sharing a summery recipe to try at home, plus a peek into a special evening we recently enjoyed with a private chef here at Seahorses in Maenporth, Falmouth. 

Celebrate the Flavours of Cornwall 

To mark Debbie’s incredible 15 years with Cornish Holiday Cottages, we headed to Seahorses in Maenporth—one of our beautiful coastal cottages—for an evening of relaxation, celebration, and seriously tasty food. 

We started with drinks on the terrace, followed by a dip in the pool and a soak in the hot tub admiring the views, taking in the full spa-like experience. Then, dressed for dinner, we sat down to a stunning four-course meal prepared by Perthyans, a local private dining experience based here in Falmouth.  

A Cornish Feast to Remember 

Dinner at Seahorses was nothing short of magical. George, the chef behind Perthyans Private Dining, crafted a thoughtful four-course menu that creatively captured the flavours of the season and the spirit of Cornwall. Each dish celebrated fresh, local ingredients and beautiful presentation. 

To start:
We began with rosemary and olive focaccia, served warm and fluffy, with a side of extra virgin olive oil and a sprinkle of Cornish sea salt—a simple yet delicious way to awaken the taste buds and set the tone for the meal. 

The first course:
Next came the broad bean, garlic leaf and lemon arancini—crisp on the outside and creamy in the middle, bursting with vibrant flavours of spring. Served with a silky shallot cream and topped with crispy capers, it was a clever twist on a classic Italian appetiser, making use of local herbs and vegetables handpicked from George’s garden. 

The main event:
For the main course, George served line-caught Cornish pollock, expertly cooked, and paired with samphire, buttery Jersey Royal potatoes, and a delicate saffron and cider sauce. It was a beautifully balanced dish—sustainably sourced from the sea and rich with the essence of summer in Cornwall. For Emily, a stunning braised cabbage was served in place of the fish—proving that vegan alternatives can be just as show-stopping. 

To finish:
Dessert was a decadent dark chocolate torte, rich and intense, well-balanced by a scoop of George’s own rhubarb ripple vegan ice cream. The combination of sweet chocolate and tart fruit made for a refreshing and indulgent end to the evening.  

It was the kind of evening that reminds you just how special self-catering holidays in Cornwall can be—with the added luxury of your own space, and the option to turn your dining room into a private restaurant. 

If you would like to add a private chef experience to your next stay with us, just let us know. We work with a few local chefs who can tailor menus to suit your tastes, dietary needs, and the occasion—from laid-back taco lunches to celebration feasts. 

Method: 

• Finely chop the spring onions and garlic. 

• Heat 1 tbsp olive oil in a pan, soften half the spring onions, then add garlic and cook for another minute. 

• Stir in the rice, cook for a few minutes until translucent, then add the wine. Stir until absorbed. 

• Gradually add the stock, stirring gently until the rice is almost cooked—you may not need it all. 

• Add peas and cook for a couple more minutes. 

• Off the heat, stir in butter, the rest of the spring onions, lemon zest, Parmesan, and chopped herbs. Season to taste and let cool completely. 

• Shape into small cakes. Beat eggs in one bowl, place breadcrumbs in another. 

• Dip cakes in egg, then coat in breadcrumbs. 

• Heat enough oil to come halfway up the cakes and fry for 3–4 minutes per side until golden. Drain on kitchen paper. 
• Serve warm with a crisp salad and a squeeze of lemon. Bon Appétit!