How to Make a Driftwood Boat

posted on November 6th, 2014 by Laura Ellis

Christmas wouldn’t be Christmas at Seasalt without a few nautical decorations. Here’s a step by step guide to making a driftwood boat you can hang on your tree.

Read the rest of this entry »

Job Vacancy – Branch Manager (Salcombe)

posted on November 5th, 2014 by Laura Ellis

We’re recruiting for an experienced Branch Manager to join  the team in our Salcombe store, South Devon.

The successful candidate will need to have previous retail management experience and be hard working, enthusiastic and a great people manager.

For more details please see the job description.

The deadline for applications  is Monday 17th November 2014.

Please fill out the Seasalt Job Application Form and send to Toni.Sadler@seasaltcornwall.co.uk

Win a two night break at Bedruthan Hotel & Spa

posted on November 3rd, 2014 by Laura Ellis

We love to explore the Cornish coast which is why we’ve joined forces with our friends at Bedruthan Hotel & Spa to offer one lucky winner and a friend the chance to win a two night break in MawganPorth with a Dayboard 3 in 1 Jacket thrown in to keep you nice and warm.

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Explore the beautiful north Cornish coast in your Dayboard jacket, then head back to a cosy 2-night stay at Bedruthan Hotel & Spa.The hotel boasts spectacular views over the north Cornish coastline, the chefs have a real passion for food and their stylish Ocean Spa has an adult only area with caldarium, sauna, steam room and hammam.

On day one, check in to your spacious sea view room with fluffy spa robes and homemade truffles. Have dinner in your choice of the Wild Cafe or Herring restaurant before relaxing in front of the open fire in Bedruthan’s Tranquility Lounge with a boozy hot chocolate. After a relaxing night’s sleep, enjoy a hearty and locally sourced breakfast before taking a cliff-top walk with homemade cake, cookies and a thermos of Cornish roasted coffee. Afterwards, warm yourselves in our giant sea-view hydro, steam room and calidarium.

Lie in as long as you please with late check out on the following morning.

The luxurious two night break includes: Read the rest of this entry »

Win 3 months of organic fruit & veg, delivered to your door!

posted on November 3rd, 2014 by Laura Ellis

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Our lovely friends at Abel & Cole really know their onions when it comes to organic vegetables, which is why we’ve teamed up with them to offer you the chance to win 3 months’ worth  of beautiful veg boxes delivered straight to your door*.

There’s also a bottle of bubbly Prosecco and a fantastic Abel & Cole cookery book up for grabs, perfect timing for your Christmas lunch!

The home-grown company work directly with local farmers and know exactly how their food is grown and what  does, or more importantly doesn’t, go into it.

Enter the competition here!

*Selected areas only, please see Terms & Conditions for details 

 

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Job vacancy – Branch Manager (Southwold)

posted on November 3rd, 2014 by Laura Ellis

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We’re looking for an experience Branch Manager to join the team in our Southwold store.

The successful candidate will need to have previous retail management experience and be hard working, enthusiastic and a great people manager.

For more details please see the job description.

The deadline for applications  is Saturday 15th November 2014.

Please fill out the Seasalt Job Application Form and send to terasa.curran@seasaltcornwall.co.uk

Our new Dartmouth store needs you!

posted on November 3rd, 2014 by Laura Ellis

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We’re recruiting an Assistant Manager and part time sales advisors to join our new Dartmouth store, due to open soon.

Assistant Manager (Full time):  Retail experience, proven success in achieving branch KPIs and an in depth knowledge of leading a successful team is required for this role.

Sales Advisors (Part Time): You will need to be flexible and able to work weekends and school holidays.

For more information, please see the job descriptions above in the links.

Please fill out the Seasalt Job Application Form and send to Toni.Sadler@seasaltcornwall.co.uk

The closing date for all applications is Friday 14th November.

Job vacancies – Branch Manager Bath

posted on October 31st, 2014 by Janet

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We have an exciting opportunity at our Bath store for a new Branch Manager to join the team.

The successful candidate will need to have previous retail management experience and be hard working, enthusiastic and a great people manager.

For more details please see the job description.

The deadline for applications  is Friday 14th November 2014.

Please fill out the Seasalt Job Application Form and send to ryan.andrews@seasaltcornwall.co.uk

Job vacancies – all positions Hereford, nr Gloucester

posted on October 31st, 2014 by Janet

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We are looking for passionate, hardworking individuals to work in our new Seasalt shop in Hereford. Candidates must have previous retail experience and pride themselves on delivering exceptional customer service.

For more information on the positions available see the job descriptions below:

Branch Manager - Job description
Assistant Manager - Job description
Senior Sales Advisors - Job description
Sales Advisors - Job description

Application form for all jobs

Please send all applications to: Ryan.Andrews@seasaltcornwall.co.uk
The closing date for applications is 29th November 2014

Behind the Scenes of Our Christmas Shoot

posted on October 31st, 2014 by Laura Ellis

Have a sneaky peek at some of our great ‘behind the scenes’ shots from our 2014 Christmas collection!

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A Fishy Delight From Nathan Outlaw

posted on October 31st, 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. It celebrates his heroic catch in very stormy winter weather that prevented the villagers from starving.

We’ve teamed up with top 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
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