I particularly enjoy going the extra push. The ideal of making a moment that we have become something special when we sit down with friends and or family is a gorgeous one. It's not about money, pomp or ceremony, it is about showing you care, sharing kindness in my ways I feel. Mainly because good food makes us feel good and feeling good is oh so important!
When it comes to particular dishes and flavour profiles, we all have our preferences, but good food is not about one tilt in this direction or that. It is about letting the care that you show in putting your dish those that join you to eat. That’s what makes it truly as much as a pleasure for those you serve as for yourself. It's rather beautiful!
We are opening the kitchen again at Treguddick and what we’ll be serving will embody this view and, when you are passing, we’d love you to pop in, pause for a while and enjoy something that will make you feel good; whether you need to fill your boots or its nights to be light to maintain flight.
When you are not passing you might be interested in knocking out one of the plates I have been making in my own kitchen over the last short while; this one made me smile!
Cacao cafe creme brulee
You’ll need:
500ml double creme
Small sprig of fresh rosemary
6 large eggs
100g caster sugar
40g light brown sugar for the top
1 tbsp of English Spirit Coffee liqueur
1 tbsp of cacao nibs
1 double espresso (chilled)
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Infuse the cream: Gently bring the double cream, vanilla seeds (and pod), and rosemary to a simmer. Remove from heat and strain—press the pod to extract more flavour. Stir in the coffee and the nibs
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Prepare custard base: Whisk the egg yolks with the caster sugar until pale and ribbon‑like
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Temper & combine: Gradually whisk the warm infused cream into the yolks to avoid curdling. Strain the mixture into a jug or bowl.
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Bake in bain‑marie: Preheat your oven to about 92 °C (fan‑off). Divide into ramekins, place them in a deep tray, cover with foil, and pour boiling water halfway up their sides. Bake for approximately 1½ hours, until just set.
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Chill: Let cool at room temperature, then transfer to the fridge to firm completely.
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Caramelise the top: Sprinkle 40 g of light brown sugar over each custard, then torch until golden and crackly. You can also use a hot grill!
Some variations:
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Gentle baking is key to achieve that silky, creamy texture—overheating leads to a grainy custard. Aim for a "just-wobbly" centre
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Lavender or chilli instead of rosemary.
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Guy Savoy’s classic crème brûlée (no coffee): uses 9 egg yolks, 100 g caster sugar, 750 g cream, a vanilla pod, baked at 90 °C for 50 min and finished with brown sugar
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Felicity Cloake’s simplified version: 300 ml cream, 3 yolks, 20 g caster sugar, baked at 150 °C for ~40 min
Whichever way you go, make sure you have a great coffee alongside!
Always make you dining a reason to smile, no matter how mundane the circumstance!
My best,
Dr. J
