recipe

Name: The Carlton Hotel
Telephone: 01271 862446
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3rd January 2020

Love Ilfracombe Magazine January

By Emily on News

This January the Love Ilfracombe Magazine features our nutrient-packed dish, based around tuna, credited for its omega-3 properties, vitamin D and antioxidants, along with essential oils. We’ve used raw tuna but canned tuna can be substituted.

Combining the fish with broccoli and peppers ensures a balance of vitamins and minerals, including a good source of dietary fibre, vitamin A, C, E, B6, and Folate. So you can enjoy a delicious light meal while knowing that it’s doing great things for your body and overall health.

2nd April 2019

Pulled West Country Brisket Recipe

By Emily on News

Take a look at our delicious West Country Beef Brisket recipe, as featured in this months Love Ilfracombe Focus magazine. This is a firm favourite on our regular brasserie menu. This cheap and verstile cut is slow cooked then pulled, drizzled with BBQ sauce, filled into a bap or bun.[/vc_column_text]

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28th March 2019

Pamper Day In Ilfracombe

By Eliot Wren on News

It’s not long now until our next wellness and pamper day treatment event on Saturday 13th April 2019.

Treatments are being provided by Karen and Becky of Littlebirds Therapy Centre. With half hour slots available from 10am through to 3pm, and a great choice in treatments. And everyone will get to enjoy our new lunch offering from our Wellness menu, take a look at the healthy, nutritious offer here.

Treatments available include:

Aromatherapy massage
Hot stones massage
Deep tissue massage
Luxury facial
Holistic massage
Reflexology

Click through for more information about each treatment.

To book your place or ask any questions please call us on 01271 862446 or email book@ilfracombecarlton.co.uk.

Download more information here.

* usual price £49. Ask for our full T&Cs.

Enjoy a pamper with lunch at The Carlton

Call us today on 01271 862446

20th March 2019

Wellness at The Carlton

By Eliot Wren on News

Many of our guests know we have a smart little gym and a new treatment room. Now you can combine these with our well-being additions to our in-house menus. And specially created as a tasty yet healthy alternative to our traditional buffets we offer our guests choices from our Wellness menu.

Our premium juices are freshly squeezed, not from concentrate; and supplemented by our smoothies. So, for example, take our dairy free, kale, date and cashew nuts blitzed with ice for a smooth creamy and nutritious drink.

And all the menu options feature plenty of vegetables, fresh fish and chicken. Plus a couple of sweet treats to round off.

The new Wellness menu is here. So take a look at some recent images from our very very enjoyable tasting this month.

Tuna with Basmati rice salad | Tortilla & beetroot hummus | Poached chicken breast with almonds & broccoli | Flaked salmon with spiced egg & spinach | Artichoke, green bean & olive salad

5th March 2019

Lundy Cod & Clams Recipe

By Emily on News

Take a look at our delicious Lundy Cod and Clams recipe, as featured in this months Love Ilfracombe Focus magazine. This is a firm favourite on our regular brasserie menu. This simple dish of local cod and clams are perfectly complemented with warm, smokey chorizo

10th October 2018

Clovelly Mackerel With Beetroot Recipe

By Emily on Local Area, News

Delicious Clovelly mackerel fillets with a fresh peppery salad, beetroot puree, baby vegetables, and new potatoes.

Serves: 6

Ingredients

6 mackerel filleted – ask your lovely fishmonger
200g new potatoes / mid-sized
250g baby vegetables like rainbow carrots
900g fresh beetroot peeled and cut into 1cm-thick wedges
2 cloves garlic, thinly sliced
1 (2.5cm) piece fresh ginger, peeled and thinly sliced
1.5 teaspoons ground coriander
1 teaspoon salt
1 tablespoon olive oil
.75 teaspoon finely grated orange zest
3 tablespoons orange juice
1 tablespoon apple cider vinegar
2 tablespoons butter, cut into bits

Method

Clean the potatoes and vegetables
Preheat oven to 220 C / Gas 7.
Place a large sheet of foil on a rimmed baking tray. Scatter beetroot wedges on the lined tray along with garlic and ginger.
Sprinkle with coriander and salt; drizzle with oil. Cover with another sheet of foil and seal edges to form a packet.
Bake until beetroot wedges are tender enough to be pierced with a knife, about 30 minutes. Remove from oven and let beetroot
steam in a foil packet for 10 minutes. Unwrap packet and transfer beetroot wedges, garlic, ginger, and any juices into a food processor.
Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated
Steam the baby vegetables.
Boil the new potatoes in lightly salted water.
Season the mackerel fillets & drizzle vegetable oil on each side.
Sear the fish fillets in a heavy pan, flip after 30 secs each side. Hold between two hot plates.
Assemble the salad, beetroot puree, baby vegetables, new potatoes and mackerel fillet on top

Enjoy!

Download Recipe Sheet Clovelly Mackerel With Beetroot Recipe

Why not become a member of The Carlton Club to hear about all of our latest offers? Carlton Club members also get 20% off food and drink so don’t miss out! Find out how to join here. Please note: The Carlton Club discount doe not apply to this deal.

Pre-book your table today

Call 01271 862446

Email enquiries@ilfracombecarlton.co.uk