Boxing Day winter walks

posted on December 24th, 2014 by Laura Ellis


Feeling full and sleepy after the excesses of Christmas Day? Why not wrap up warm and take a winter walk, it’s time to make the most of the Christmas break and enjoy the great outdoors.

Although Cornwall is famed for its beaches, we also have some amazing coast and countryside to explore.

Here’s our selection of magical winter walks around the county for you to enjoy:

Pendennis Point to Maenporth
This is an easy walk that can be done either way around. It boasts fantastic views south to the Lizard or East towards Plymouth. From Pendennis Point you can see up the Fal River and across to the Roseland peninsula.

Cardinham Woods
Cardinham is 650 acres of beautiful mixed woodland on the outskirts of Bodmin. With four waymarked trails to explore, you’ll have no trouble discovering stunning viewpoints and an intriguing history.

Camel Trail – Padstow to Wadebridge
This walk is virtually flat for the entire length and there are magnificent views of sandbanks and rocky shores. The route is a bird-watchers’ paradise. Wintering wildfowl include long-tailed ducks, divers and grebes.

Trencrom Hill
You can make this walk as long or as short as you’d like. For a quick, post meal stroll park in the carpark at the foot of the hill and follow the footpath up. There are spectacular views from the top stretching out to Mounts Bay in one direction, Godrevy in an another and St Ives to the south. Climb along the granite outcrops and take in the beauty of west Cornwall.

category: Walks
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Cornish Christmas Swims

posted on December 24th, 2014 by Laura Ellis

Cornish Christmas Swim

While many of us will be dressing up for a cosy Christmas in, or snuggling down in new pyjamas recovering from too much fun on Boxing Day, many Cornish folk will be heading for a chilly dip in the sea.

A bit of a local tradition, these swims have strict rules;

1-      no wetsuits
2-      fancy dress (optional)
3-      a hot (preferably alcoholic) drink afterwards.

Although everyone has fun and lots of laughter and silliness takes place these swims are usually organised to help raise money for charity. So there’s a feel good factor to the madness!

If you’re brave enough to join in there are organised swims taking place on Christmas Day in Bude, Sennen, Gwithian and on Boxing Day in Charlestown. If you’re not feeling so brave why not wrap up warm, hot chocolate in hand and cheer from the shore.

If you’re heading down for a festive swim we’d love to see some pictures.

A Fishy Delight From Nathan Outlaw

posted on December 23rd, 2014 by Laura Ellis

Stargazy pie originates from Mousehole and is traditionally eaten in the village on the eve of December 23rd, as part of the festival of Tom Bawcock. The festival is held in celebration and memorial of the efforts of the legendary Mousehole resident whose heroic catch of fish in very stormy winter weather, prevented the villagers from starving.

We’ve teamed up with top Cornish chef, Nathan Outlaw to bring you a modern twist on the famous pie. This recipe, for four individual pies rather than one big one, uses mackerel rather than pilchards and leaves out the traditional potato and egg.

To make this fishy delight you will need:

4 medium mackerel, gutted and butterflied, tails intact

For the pastry

250g plain flour, plus extra to dust
1 tsp fine sea salt
250g very cold butter, cut into cubes
About 125ml ice-cold water
Egg wash (1 egg yolk beaten with 2 tsp milk)

For the filling

50ml light rapeseed oil
3 rashers of smoked streaky bacon, derinded and diced
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
40g plain flour
50ml cider vinegar
100ml cider
100ml fish stock
150g hog’s pudding, diced
3 tsp chopped chives
Cornish sea salt and freshly ground black pepper

  1. To make the pastry, combine the flour and salt in a bowl. Add the butter and rub in using your fingertips, until the butter cubes are smaller and the dough is grainy. Add enough water, a little at a time, to bring the dough together. Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes.
  2. Roll out the pastry on a lightly floured surface to a rectangle, about 30 x 20cm. Fold into three, as if folding a letter to go into an envelope.
  3. Turn the pastry 90° and roll out and fold as before, then wrap the pastry in cling film and chill for 30 minutes. Repeat the same two roll, fold and turns once more, then wrap and chill for a further 30 minutes. The pastry is now ready to roll.
  4. To make the filling, heat a saucepan over a medium heat and add the oil. When hot, add the diced bacon and cook for 4 minutes until golden. Add the shallots and garlic and cook for 2 minutes, stirring occasionally. Add the flour and cook, stirring, for a further 2 minutes.
  5. Gradually add the cider vinegar, cider and fish stock, stirring as you go. Bring to the boil, lower the heat and simmer for 5 minutes, stirring occasionally to ensure it does not catch. Add the hog’s pudding and chives, then take off the heat.
  6. Season with salt and pepper and divide between 4 individual pie dishes. Clean the edges of the dishes and leave to cool.
  7. Roll out the pastry into 4 ovals or rounds (large enough to cover the pie dishes) and put back into the fridge for 10 minutes to firm up.
  8. Heat your oven to 200°C/Gas 6.
  9. Cut the tails from the mackerel and set aside. Check the fish for any pin bones and season with salt and pepper.
  10. Lay the fillets on top of the cooled filling. Brush the rims of the dishes with egg wash and position the pastry lids over the filling. Trim away excess pastry but don’t be too tidy – you’re after a rustic look! Place them in the fridge until ready to cook.
  11. Bake the pies for 15–20 minutes until the pastry is golden. Cut a hole in the top of each pie and insert a fish tail. Pop back into the oven for 5 minutes, then serve immediately, with a green salad or vegetables.


Nathan Outlaw’s Fish Kitchen (Quadrille, £20)
Photography by David Loftus

category: food, Recipe

A Very Mindful Christmas

posted on December 22nd, 2014 by Laura Ellis


A few moments of mindfulness could mean a lot less stress and make the festive season even more fun

  1. Pause every now and then and notice the sounds and smells of Christmas. If you’re cooking, note the flavours and smells of the food. If you’re wrapping presents, feel the texture of the paper and hear the noise of the scissors as they cut. The essential jobs will feel less like chores if you’re engaged with what you’re doing.
  2. Breathe before you speak. If you feel an argument brewing inhale to the count of seven and exhale to the count of 11. This powerful pause gives you chance to realise that you have more than one choice or reaction and enough time to think, ‘I’d better not say that.’
  3. Remember there’s not much you can do to change how others act or react but you can change your own responses. Pay attention to your triggers. The more conscious you are of these and of your feelings, the more emotionally intelligent you are and the better you’ll behave.
  4. Take five minutes to express gratitude. It’s a way of reminding yourself that every day you experience little blessings and it often helps you find solutions and perspective if you’re feeling overwhelmed. Writing it down can help.
  5. If you don’t have time for presents for everyone or to see all the people you’d like to, a heartfelt handwritten card will strike a meaningful chord and stop you feeling guilty.
Simple Logo The Simple Things is a monthly magazine about taking time to live well. We cover micro adventures and mindfulness, eating and growing, forgotten wisdom, home life and slow moments. If you like bobble hats and splendid pyjamas, baubles you can eat and a Boxing Day walk then our Christmas issue is for you. Buy it online at or at the newsagents.

Beetroot & Wassail Mulled Cider Cured Salmon

posted on December 19th, 2014 by Laura Ellis

Cider has always been synonymous with Cornwall. It’s the perfect pairing for homemade Cornish pasties, refreshing after a long day on the beach and it’s even great to cook with.

Based on the outskirts of Liskeard in Cornwall, Cornish Orchards create their award winning premium ciders, using traditional craft practices, produced to modernand exacting standards.

The lovely bunch at the Orchards have shared this quick and delicious recipe with us, we think it would make for a perfect starter on Christmas Day. Enjoy!


You will need:
For one side of salmon, skin on
600ml Cornish Orchards Wassail Mulled Cider
4 x small beetroots, blended
10 tbsp curing salt
2 tbsp sugar

  1. Mix ingredients together to form a loose cure
  2. Tightly pack onto flesh side of salmon with cling film
  3. Weigh down with kitchen weights (not too heavy to damage fish) and refrigerate overnight (or for at least 12 hours)
  4. Remove cling film and scrape off cure, then slice to serve.

Recipe courtesy of Steven Rudd, Chef Lecturer/ Course Manager at Academy Nathan Outlaw at Cornwall College

category: Recipe
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Fizzy Amaretto Sours

posted on December 18th, 2014 by Laura Ellis

In need of a cocktail for the festive season? This recipe for Fizzy Amareto Sours from The Simple Things is just the thing.

The addition of a splash of prosecco to this classic almond-flavoured cocktail gives it a little festive sparkle

You will need:
2 shots of amaretto
1 shot of lemon juice
½ shot of simple sugar syrup (see below)

To serve:
Slice of lemon
Cocktail cherry

Makes 1

Pile a glass with ice and then pour in the amaretto, lemon juice and syrup before topping with the prosecco. Mix carefully with a spoon and serve with the lemon slice and cherry.

Simple sugar syrup
Make up a batch of simple sugar syrup at the beginning of the festive season and then you will have it handy for all your cocktail needs throughout. Pour a cupful of sugar and a cupful of water into a saucepan (more of each if you want more syrup). Heat gently until the sugar is dissolved, then leave it to cool and pour it into a bottle or jar. Store in the pantry or the fridge.

Simple Logo The Simple Things is a monthly magazine about taking time to live well. We cover micro adventures and mindfulness, eating and growing, forgotten wisdom, home life and slow moments. If you like bobble hats and splendid pyjamas, baubles you can eat and a Boxing Day walk then our Christmas issue is for you. Buy it online at or at the newsagents.

Job Vacancy – Branch Manager (Penzance)

posted on December 18th, 2014 by Laura Ellis

Penzance shop banner

We have a vacancy for a highly motivated, flexible and customer focused Branch Manager to join our Penzance team. This is a full time, permanent contract. For more information please see the job description below:

Branch Manager Job Description
Seasalt Application Form

If you are interested in the position please fill out the application form and return to

The closing date for applications is 29th January 2015

The Icing On The Cake

posted on December 17th, 2014 by Laura Ellis

You’ve made your cake and have been patiently feeding it. Now it’s time to ice it…

It was just as we had predicted – the penguins prevailed in the fight to top the Marketing team Christmas cake.

These little critters are really easy to make, and a fun way to get the family involved.

  1. Roll two balls of black icing, a large one for the body and a smaller one for the head.
  2. Flatten a ball of white icing and smooth it onto the body, and add the head on top (top tip: if you find the head doesn’t stay put run a toothpick through the centre of the body and fix the head on top)
  3. Roll out a sausage of black icing, squash and cut in two – these are the wings of the penguin. Drape them around the shoulders of your penguin. You can adjust their placement and angle to suit its character!
  4. Add an orange triangle for its beak, and two flattened triangles for the feet.
  5. Make two really small balls of black icing, and flatten onto two small circles of white icing, these will be the eyes of your penguin.
  6. Gently press the eyes on to your penguin, and hey presto, a little flightless bird is born!

We added some edible sparkly, white balls and created a fun, snowball scene. The best bit about making your own cake toppers is that you can have a little fun with them. Why not give your penguin a hat and scarf, or perhaps a sledge. Get your family to each create a different penguin, or item for the cake and see the different characteristics shine through.


How to make a beautiful driftwood wreath

posted on December 16th, 2014 by Nikki Phillips

It’s not long until Christmas Day now and front doors across the land will be adorned with beautiful garlands capturing the spirit of the festive season. Making your own wreath is a great way of incorporating a bit of craft into your Christmas prep and we think our driftwood version would look stunning on any door. You could even spread some festive cheer and make your friends and family one.

You will need:

Different shapes and sizes of driftwood
Small pieces of rope
Large piece of rope
Selection of sea glass
Selection of small shells
Foam board or cardboard
Scalpel knife
Glue gun and glue sticks
Pencil and compass

Begin by using your compass to draw a 12 inch/30 cm circle onto your foam board or cardboard. Extend your compass by 1 inch/2.5 cm to draw a larger circle. Using your scalpel carefully cut out following your two lines, so you are left with a ring. Then piece by piece, using your hot glue gun secure your driftwood randomly, making sure you keep them close together. Gradually work your way around the entire circle.


Select some pieces of sea glass and small shells and again secure with hot glue.


Pick a few small pieces of rope to wrap around the front and glue on the back.


Using your larger piece of rope, tie a bow at the top.


Once the bow is secure your wreath is ready to hang on your door.

Job Vacancy – Accessories Designer, Part-Time, Temporary (Falmouth)

posted on December 16th, 2014 by Laura Ellis


Seasalt are seeking a creative and enthusiastic individual with a keen eye for colour, pattern and detail. You will have the ability to demonstrate creative thinking and an understanding of the brand within a commercial environment. You must be able to show a real flair for concept driven gifts along with accessories to compliment the womenswear range.

This is a part time, temporary position to cover maternity leave from the spring.

The main duty of this role is to develop & build the accessory and gift range along with the wider team by delivering a range of products including bags, belts, socks, footwear, knitted accessories and hats.

Key Skills required –

  • Excellent CAD skills
  • 3-5years experience in a similar environment.
  • Must be creative with a commercial eye.​
  • Hardworking, organised and good at multi-tasking.​
  • Research/​interpret and present trend information every season.

For more information please see the job description below.

Accessories Designer Job description
Seasalt Application Form

Please send completed forms to
The closing date for applications is: Tuesday 30th December