A wooden beach kitchen on the coast path above Porthcurnick, reached only on foot — no road, no phone line, no mobile signal. By day, chef Simon Stallard and Jemma Glass run a blackboard of seasonal lunches — soups, chowders, grilled seafood, pasties — with no bookings taken and everything in compostable packaging. The feast nights are the legend: single-dish, open-fire cookouts, a twelve-hour Roseland lamb or Newlyn sole or paella, where you bring your own plates, cutlery and wine and the Hut brings the food and the fire. Tickets are released at noon on the first of each month; in 2017, twenty-two thousand people applied for six hundred summer covers. Stallard's cookbook of the place came out with HarperCollins in 2018, and the couple also keep the Standard Inn in Portscatho.
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