Parking Restrictions in Polperro
The following statement issued by local Police.
On 1st March 2013 the summer restrictions come into force in Polperro. Can we please remind all residents and visitors to Polperro that after that date there will be no on street parking anywhere in the village centre. The entire villlage centre is subject to an access restriction this means that unless you have a delivery to make within the village or a parking place you should not enter the village. If you have booked accommodation within the village your landlord will be able to advise you about the availability of parking. There are three routes in to the village and the access restriction signs are clearly displayed at the the top of The Coombes, at the top of Talland Hill and at the top of Landaviddy Lane beyond these signs there is nowhere that you can park on the road so please don't take your vehicles in to the village. The Police will be enforcing these restrictions to ensure that the roads are not blocked for essential deliveries, local residents and Emergency Services.
Please note that these restrictions does not apply to you, our hotel guests, as The Claremont Hotel has its own car park.
The Claremont Hotel voted one of the top 10 Webcams on EarthCam
Click the following link to see the top 10 Webcams
THE PERFECT VILLAGE
The Perfect Village - TV production company Endemol UK has made a programme about Polperro for BBC Four which will be called "The Perfect Village". Filming took place on the 10th to 13th July 06 and the film crew and the Presenter stayed at The Claremont Hotel. The programme is about "Perfect Villages" in the UK and Polperro was the only one selected for Cornwall. Screening took place in August 06 and Polperro featured in Episode Five. While the filming and screening has taken place Polperro still remains THE PERFECT VILLAGE.
for Reservations & Enquiries please call
Tel: 01503 272 366 begin_of_the_skype_highlighting 01503 272 366 end_of_the_skype_highlighting or click link
Polperro Festival (2012) was a great success but the weather this year was not fantastic, but it surprisingly stay dry for most of the outdoor events. All of our hotel guests stated that they had a fantastic time and once again some who had booked with us did not realise that the festival was taking place. They could hardly believe their good fortune after their first night. However such guests are getting less as our festival is getting more and more popular and is no longer the 'secret' it once was.
Remember it all takes place again each year and it always commences on the 3rd Saturday in the month of June. Next year 15th June 13 but really kicks off on Friday 14th June.
Polperro Beer festival.
Remember it takes place again next year on 4th October 13 for the usual 3 days. Book your accommodation early to avoid disappointment, minimum stay of 2 nights.
FAMOUS FIREWORK DISPLAY
This very popular and extremely well attended event is scheduled to take place, weather permitting of course, on Saturday 2nd November 2013 subject to final confirmation. Book your accommodation early to avoid disappointment, minimum stay of two nights.
NEW YEAR 2013/14
Minimum stay of 3 nights. Book early to avoid disappointment.
Re: Cornish Pasty
I am Cornish born and my family were mine owners and Cornish pasties were very much a tradition in our home. I was brought up on the land that was once mined and my father gradually turned it back into farm land not so far from Redruth so we always had good and fresh ingredients except for the meat which should be at least 21 days old, both very important for a good tasting and moist pasty with tender meat. There are many different recipes, none are right or wrong but they are all basically the same except when the contain carrots and/or peas. I was taught at an early age how to cook a pasty from a recipe handed down from generations. My mother always made her own pastry, a lot of hard work and now completely unnecessary unless you enjoy to do it. Just buy ready made pastry, short crust or puff, frozen or fresh, which ever you prefer, I like the puff pastry.
When I make pasties I make many at a time so I pre-cut all the veg and really I have found that it does not really make much difference how you do it. Chopping machines were not around when I was a boy but do not be afraid to use them. Slices or cubes, it really does not matter to the taste, the corners of cubes still make the spaces to the cooking steam and the meat gravy to pass through, just the same with irregular slices. Leave the potato to last to avoid discolour or keep in water, just make sure you dry it off a bit before using. Roll out the pastry to any plate size you wish, our main meal pasty was about 12" in diameter, 1/4" or 5mm thickness is about right. I nearly forgot the ingredients, potato, swede, onion and either skirt or chuck steak. If you go to a Cornish butcher just ask for pasty meat. It should have soft white fat not gristle, important to make the pasty moist. I use equal amounts of each veg and meat, (25% potato, 25% swede, 25% onion & 25% meat) up to your taste and leave out any veg you do not like, even the meat if you are a Vegetarian, just add a few small knobs of butter or similar to make it moist.
I was told that the layers should be first the potato, then the swede, next the onion and finally the meat. When you add the meat just dot it all over the veg so that most of the veg is covered with meat, do not put meat on top of meat. As each layer is added season with salt and pepper, true Cornish pasties have a lot of pepper. The ingredients are just added across the centre of the pastry say from left to right. You have enough when you lift the top and bottom of the pastry and when the touch they should be about an inch or a little more away from the meat so the pasty can be crimped. Brush the edge of the pasty with milk to about an inch in from the edge all the way around and then squeeze the edges together so forming a half moon effect. Next lay it down and adjust the shape, do not be afraid to handle it. Crimping is a bit of an art some people do it automatically, others never but it does not matter as long as the edges are sealed. Perfect crimping does not make the pasty taste better but perhaps look better. Sealing the pasty is the most important part so that it does not burst open during cooking. Do not put in the air hole until you are going to cook, it is to let steam out not air in, also baste the pastry with milk or beaten egg to get the brown look. Cook for about an hour slightly more or less depending on the size at about 180C. Hotter is OK but keep an eye to prevent burning of the pastry and turn down as necessary.
Cornish pasties are ideal for freezing just do not put any air hole in the pastry, not even when cooking from frozen. You can baste before freezing so then straight from the freezer to the oven. Same temperatures just 10 minutes longer. Put any left overs into a dish, season and oven cook so there is no waste.
The Cornish pasty is a fantastic product, so much goodness contained in a pastry envelope. If you buy the pastry then there is no need to measure any of the ingredients, just put in the quantities you like more swede less potato or onion etc., whatever you like, season how you like. Prepare cook and enjoy. Just one word of advice, DO NOT GO SWIMMING for at least 2 hours after eating a traditional Cornish pasty.
If you use this recipe then please let me know how you got on and hopefully how much you enjoyed it. Also any questions. My email address is: WmSmith1@aol.com