Lamb Rump served with ratatouille & fondant potatoes

Lamb Rump served with ratatouille & fondant potatoes Serves 4 Ingredients: Lamb 4 x 8oz lamp rump   Ratatouille 1 x courgette 1 x red pepper 1 x aubergine 2 x red onion 4 x large tomatoes 1 tbsp x Tomato Puree   Fondant Potatoes 150g/5oz butter 4 potatoes, peeled, cut into barrel-shapes using a […]

Our New Spring A La Carte Menu

We will be launching our new spring a la carte menu on 2nd March. Here’s a couple of taster pictures of the new dishes on our menu…   Skate wing poached in white white & mussel nage, Parisian vegetables & shellfish selection. Chocolate fondant & Lymington Gin & Elderflower Panna Cotta

Our Local Suppliers – Sopley Farm

This week, we turn our focus onto the local suppliers that we love! At PB, we’re continually trying to source our food locally, Pierre and the team strongly believe in the concept of ‘Food Miles’, that is, the distance food travels to get to the plate. Sopley Farm, located less than 10 miles from Pebble […]

Room Mood Boards

In collaboration with the internationally renowned design firm, Suzy Dallas, we’ve developed three new boutique room concepts to breathe a seaside, fresh,  contemporary feel to our three deluxe en-suite rooms here at Pebble Beach. At the end of February, our lovely new rooms will be finished – and we can’t wait to share them with you.

To celebrate, we’re sharing our designers mood boards (and I’m sure you agree, the new chic rooms are going to look fabulous), we’re asking our Facebook followers to help us name our three new rooms. Check out our Facebook Page to help us name our room, and the lucky winners will get a chance to stay in them, free of charge, later in 2017.





Vanilla Pana Cotta

It’s proving to be an exceptionally chilly winter here in Barton On Sea, and in the last few days we’ve been covered in freezing fog. The days are short, and the nights are long – and often, we’ll turn to the kitchen to get us through these cold months. This comes fresh from our cooking […]

Poached Skate Wing

Last week we launched our very popular cookery demo which featured a couple of recipes, one of which was the delicious Poached Skate Wing. This dish went down very well with our cookery attendees and we wanted to provide it so those that couldn’t attend could attempt to make this dish at home. Pebble Beach […]

Cookery Demonstration with Lunch at Pebble Beach – 21st January

Pebble Beach launched their first Cookery Demonstration with Lunch in Petit Pebbles on Saturday. Hosted by our talented Sous Chef, Martin Pester & Events Manager, Jo Cayla, 10 guests were treat to a demonstration of a signature dish, Poached Skate Wing with Beurre Blanc, followed by Vanilla Pana Cotta. Guests got involved on all levels […]

Raspberry Tiramisu

Everybody loves a delicious desert; don’t they? Well at Pebble Beach we certainly do. We have a wide selection of desserts on our A La Carte menu (here) to tempt you at the end of your dining experience. Well in usual Pebble Beach style, we’ve released this scrumptious favourite. The Raspberry Tiramisu would be considered […]

Spanish flavours to savour at Pebble Beach

On Tuesday night we played host to another of our hugely popular themed events; Spanish Evening. Our diners experienced a truly special gastronomical tour around Spain with a stunning selection of dishes from across the country, and perfectly paired wines to complement the authentic Iberian flavours. Starting with traditional Spanish tapas, our diners were then […]

Our trip to Cava

Proprietor Mike Caddy and the PB Management Team have just returned from Cordorniu’s Cavas where they were researching potential new Cava’s and wines to add to the Pebble Beach wine list. Joined by Michelle Shepherd, National Account Manager for Codonui and Emily Warner, Account Manager from Matthew Clark the team were lucky enough to be […]