Mawgan Porth and the Scarlet Hotel (Cornwall)

Not surprisingly, Mawgan Porth’s great Atlantic swells attract its fair share of surfers who head there to avoid an overcrowded Newquay. Nearby sandy Watergate Bay at low tide is known to turn into beach break heaven and also offers kite surfing, stand-up paddle boarding and mountain boarding. If that’s not enough, adrenalin junkies can try the Adventure Centre at Lusty Glaze which offers abseiling, rock climbing, a zip wire and coasteering. 

 

Stand on the beach at Mawgan Porth with your back to the Atlantic Ocean and look up at the cliff and you will see The Scarlet Hotel, Cornwall’s newest attraction. Opened in September 2009, its stunning design is eco-living proof that luxury and sustainability can make perfect bed-fellows. Earthy and contemporary, the boundaries between indoors and out have been deliberately blurred. Inside, the large windows create the mesmerising illusion of a watery descent to the Ocean below.

 

The 37 stylish rooms and suites fall into five categories ranging from ‘Just Right’ to ‘Indulgent.’ They feature ocean sea views, a balcony, a private garden or private rooftop pods.

 

Inclusiveness is the byword and the rooms are completely open plan with the exception of the toilets, to our great relief. Screens can also be provided if a free standing bath situated in the living area is an inclusive step too much for the more modest guest. An intriguing choice of mood lighting means that a flick of a switch can totally alter a room’s aesthetics.

 

The Scarlet has the potential to be world class, says head chef and deputy general manager, Ben Tunnicliffe, who trained at Bournemouth College in 2000 before going on to open the Michelin-Award winning Abbey restaurant in Penzance in 2003.  While we are chatting the chef is informed that there is someone outside who wants to sell him their own local truffles. “This is an opportunity I won’t miss” he tells us as he leaves us sitting in the comfort of the bar. When he returns I ask him how much produce he sources locally, but he refuses to be drawn into the numbers game. “Where possible I try to get quality produce, locally sourced that hasn’t flown thousands of miles to get here. That’s it, it’s just the way I do it” he says with a shrug of his shoulders.

 

Tunnicliffe strongly believes in apprenticeship schemes and was involved with Jamie Oliver’s 15 restaurant project up the road in Watergate Bay. Not unlike Mr Oliver, his passion for what he does is driven home with every last syllable and his enthusiasm is infectious. “I want to offer what I would want to see myself, I don’t cook for the guides, I cook for the people who are going to eat my food” and “I want people to leave with a full tummy and a smile on their face”.