HOME | MICHAEL CAINESMICHAEL CAINESDININGRECIPESCOMMERICALCOMMUNITYCAREERS Located on the picturesque and historic Porthleven Harbour, the restaurant will offer a flexible and family-friendly dining experience that uses the freshest, locally sourced produce and ingredients. In 2021, Michael will open a brand new, beachside venue in the seaside town of Exmouth, Devon adding to his growing collection of

restaurants.

CONTACT US | MICHAEL CAINES For all general enquiries about Michael Caines please email Chelsey Lockheart Chelsey@michaelcaines.co.uk For press enquiries, please contact: Sauce Communications Studio 1B | Woodstock Studios 36 Woodstock Grove | London | W12 8LE T: 020 8600 3616 | E; lympstonemanor@saucecommunications.com Vivienne Clore Artist Management The Richard Stone

ROAST PARTRIDGE

Bring to the boil and leave them to rest for ten minutes. Peel using a small knife and toast in the over with a knob of butter. Season and roast off the partridge in a pre-heated over at 200c for 8 minutes and then remove from the over and leave to stand for a further 16 minutes. Now remove the legs and breast keeping the carcass for your sauce.

SPICED PINEAPPLE

Spiced Poached Pineapple. Place the sugar in a heavy based pan and heat to 170c. Add the spices, cook for 1 minute, then very carefully add the water and bring to the boil. Leave to cool, then add the pinapple. Bring to the boil then reduce to a simmer and poach for 20 minutes. Remove from the heat and leave to cool, then set aside to

marinate

MICHAEL CAINES ACQUIRES PORTHLEVEN RESTAURANT Michael Caines has announced the acquisition of the former Rick Stein Restaurant in Porthleven, Cornwall. The news marks Michael’s second venture in Cornwall and is a welcome addition to the Michael Caines Collection which currently comprises of luxury country house hotel and restaurant Lympstone Manor, The Cove at Maenporth, and a new

WELSH SLATE

Welsh Slate. For a chef like Michael, who places the highest value on every detail of the dining experience, the partnership with Welsh Slate has given him the opportunity to develop and design a unique set of British handcrafted tableware: the ‘Slateware by Michael Caines’ collection. Utilising natural Welsh slate, a material that

has been

VENISON SALAD

To cook the Figs. Cut the figs in half and scoop out the flesh. heat the butter until it foams, then add the five spice and cook for 2 minutes. Add the fig flesh and port, and cook for 10 – 15 minutes. Transfer to a blender, blend until smooth, then pass through a sieve. Finish with butter, season. DEVONSHIRE RUBY RED BEEF FILLET In a shallow pan lightly colour the beef trimmings in the oil, add the shallots and sweat for three minutes without colour. Next add the mushrooms, cook down, then add the wine. Reduce to a quater and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour. Pass through a sieve and reduce to sauce THE CRAB RAVIOLI WITH LEMONGRASS AND GINGER SAUCE In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes. Add the peppercorns and coriander seeds and sweat for another 2 minutes. Add the brown crabmeat and crab carcasses and sweat for 5 minutes. Add the fish stock and bring to the boil then simmer for 20 minutes. Pass through a fine sieve. GARDEN BEETROOT AND APPLE SALAD Dress with the walnut vinaigrette and leave to marinade for 10 minutes. Mix some of the aged balsalmic with some extra virgin olive oil, then take a spoon and drizzle some of this dressing into the bowl. Place the seven pieces of diced apple over and around. Add five walnuts and a few beetroot salad leaves and serve. Buy Michael Caines

At Home.

HOME | MICHAEL CAINESMICHAEL CAINESDININGRECIPESCOMMERICALCOMMUNITYCAREERS Located on the picturesque and historic Porthleven Harbour, the restaurant will offer a flexible and family-friendly dining experience that uses the freshest, locally sourced produce and ingredients. In 2021, Michael will open a brand new, beachside venue in the seaside town of Exmouth, Devon adding to his growing collection of

restaurants.

CONTACT US | MICHAEL CAINES For all general enquiries about Michael Caines please email Chelsey Lockheart Chelsey@michaelcaines.co.uk For press enquiries, please contact: Sauce Communications Studio 1B | Woodstock Studios 36 Woodstock Grove | London | W12 8LE T: 020 8600 3616 | E; lympstonemanor@saucecommunications.com Vivienne Clore Artist Management The Richard Stone

ROAST PARTRIDGE

Bring to the boil and leave them to rest for ten minutes. Peel using a small knife and toast in the over with a knob of butter. Season and roast off the partridge in a pre-heated over at 200c for 8 minutes and then remove from the over and leave to stand for a further 16 minutes. Now remove the legs and breast keeping the carcass for your sauce.

SPICED PINEAPPLE

Spiced Poached Pineapple. Place the sugar in a heavy based pan and heat to 170c. Add the spices, cook for 1 minute, then very carefully add the water and bring to the boil. Leave to cool, then add the pinapple. Bring to the boil then reduce to a simmer and poach for 20 minutes. Remove from the heat and leave to cool, then set aside to

marinate

MICHAEL CAINES ACQUIRES PORTHLEVEN RESTAURANT Michael Caines has announced the acquisition of the former Rick Stein Restaurant in Porthleven, Cornwall. The news marks Michael’s second venture in Cornwall and is a welcome addition to the Michael Caines Collection which currently comprises of luxury country house hotel and restaurant Lympstone Manor, The Cove at Maenporth, and a new

WELSH SLATE

Welsh Slate. For a chef like Michael, who places the highest value on every detail of the dining experience, the partnership with Welsh Slate has given him the opportunity to develop and design a unique set of British handcrafted tableware: the ‘Slateware by Michael Caines’ collection. Utilising natural Welsh slate, a material that

has been

VENISON SALAD

To cook the Figs. Cut the figs in half and scoop out the flesh. heat the butter until it foams, then add the five spice and cook for 2 minutes. Add the fig flesh and port, and cook for 10 – 15 minutes. Transfer to a blender, blend until smooth, then pass through a sieve. Finish with butter, season. DEVONSHIRE RUBY RED BEEF FILLET In a shallow pan lightly colour the beef trimmings in the oil, add the shallots and sweat for three minutes without colour. Next add the mushrooms, cook down, then add the wine. Reduce to a quater and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour. Pass through a sieve and reduce to sauce THE CRAB RAVIOLI WITH LEMONGRASS AND GINGER SAUCE In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes. Add the peppercorns and coriander seeds and sweat for another 2 minutes. Add the brown crabmeat and crab carcasses and sweat for 5 minutes. Add the fish stock and bring to the boil then simmer for 20 minutes. Pass through a fine sieve. GARDEN BEETROOT AND APPLE SALAD Dress with the walnut vinaigrette and leave to marinade for 10 minutes. Mix some of the aged balsalmic with some extra virgin olive oil, then take a spoon and drizzle some of this dressing into the bowl. Place the seven pieces of diced apple over and around. Add five walnuts and a few beetroot salad leaves and serve. Buy Michael Caines

At Home.

NEWS | MICHAEL CAINES Holder of two Michelin stars for 18 years, Michael Caines and the distilling team at Salcombe Gin have brought together their combined expertise in balancing 10.07.2017. Racing legend Damon Hill speeds into Lympstone Manor. The Williams F1 team dropped in to see us at Lympstone Manor at the end of June on their way to The Goodwood

Festival of

MICHAEL CAINES ACADEMY Michael is the inspiration behind the Michael Caines Academy, which was launched in 2011 in conjunction with Exeter College where Michael himself was a student. The Michael Caines Academy aims to identify and nurture the region’s next generation of talented restaurateurs, chefs and waiters by providing high profile experiences, challenging

ROAST PARTRIDGE

Bring to the boil and leave them to rest for ten minutes. Peel using a small knife and toast in the over with a knob of butter. Season and roast off the partridge in a pre-heated over at 200c for 8 minutes and then remove from the over and leave to stand for a further 16 minutes. Now remove the legs and breast keeping the carcass for your sauce. CAREERS | MICHAEL CAINES If you are already in the hospitality industry, or looking for a new career, Michael invites you to be inspired by his commitment to quality and excellence at all levels. Please use this form to send us details about yourself, or else send a covering note and CV via email to careers@michaelcaines.co.uk. DEVONSHIRE RUBY RED BEEF FILLET In a shallow pan lightly colour the beef trimmings in the oil, add the shallots and sweat for three minutes without colour. Next add the mushrooms, cook down, then add the wine. Reduce to a quater and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour. Pass through a sieve and reduce to sauce THE CRAB RAVIOLI WITH LEMONGRASS AND GINGER SAUCE In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes. Add the peppercorns and coriander seeds and sweat for another 2 minutes. Add the brown crabmeat and crab carcasses and sweat for 5 minutes. Add the fish stock and bring to the boil then simmer for 20 minutes. Pass through a fine sieve.

PAN-FRIED MONKFISH

Season the fish with the curry salt and a good twist of black pepper. Heat 1 tablespoon olive oil in a non-stick overproof frying pan, then add the fish and 20g of butter. Cook over a medium heat until the fish is golden brown, then turn it over and put the pan into the oven for approximately 3 minutes. Remove, squeeze over the lemon juice and DOM REILLY | MICHAEL CAINES Dom Reilly. Michael Caines is the proud ambassador of this great line of luxury luggage and accessories. The first Dom Reilly Classic Collection was nominated “Emerging Luxury Leader” at the Bloomberg Luxury Briefing Awards in London. During a 15-year career in Formula One, most recently as head of marketing for Williams F1, Dominic

Reilly

APPLE TART WITH VANILLA ICE CREAM Preheat the oven to 200’C/gas mark 6. Roll out the puff pastry approximately 3mm thick, then, using a 12cm cutter, or cutting around a plate, cut out four circles. Place directly on the baking tray and leave to rest for 10 minutes in the fridge. Using a peeler, peel the apples and cut them in half from top to bottom. APPEARANCE ON THE GREAT BRITISH MENU Appearance on The Great British Menu. Michael is invited to participate in 'The Great British Menu' televised on BBC2, a chef's competition for the honour Type and press enter to search or click off to close Skip to content twitter-icon facebook-icon

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> "Food and hospitality are my life and this is reflected in the > Michael Caines Collection" Lympstone Manor is my flagship, an historic country manor house overlooking the Exe estuary in East Devon, that we have sensitively transformed into a contemporary hotel, restaurant and vineyard. Part of the Michael Caines Collection is the highly acclaimed restaurant at Kentisbury Grange in North Devon. This site reflects my interests, passions and enthusiasms, including the Michael Caines Academy where we identify and train the next generation of hospitality stars; partnerships with Williams F1 and Dom Reilly; and the Michael Caines Foundation for my community and charity work. You'll find here personal as well as professional information about me; recipes; gifts and vouchers; and more. If you are looking to join my team please visit our careers page. I look forward to welcoming you to the Michael Caines Collection sometime soon!   MICHAEL CAINES MBE

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The Michael Caines Collection is growing Following the opening of The Cove Restuarant, in Maenporth, Cornwall earlier this year, Michael has opened his second venture in Cornwall in the form of The Harbourside Refuge, in Porthleven. Located on the picturesque and historic Porthleven Harbour, the restaurant will offer a flexible and family-friendly dining experience that uses the freshest, locally sourced produce and ingredients. In 2021, Michael will open a brand new, beachside venue in the seaside town of Exmouth, Devon adding to his growing collection of restaurants.

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It's National Fish and Chip day! Why not pop down and sample our take

on it? 😋

Our ingredients are locally sourced and our fish is freshly caught just off the Cornish coast. What could be better? 🎣

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This bank holiday weekend, we're craving some quality time by the sea with a cocktail in hand 🍹⠀

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Who's with us? 🙋⠀

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Fish & Chips are an English staple - thank goodness we have a whole day to celebrate it 😋 Who's booked in to try our take on the classic? Cornish fish in @sharpsbrewery beer batter, fluffy chips with minted peas and tartare

sauce 😊

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🎶 If you like Piña Coladas, and getting caught in the rain 🎶⠀

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Luckily, we can all sit indoors and enjoy our cocktails. Start rounding off the week by revelling in some cheeky beverages with us

😋

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Fresh scallops anyone? 😋⠀

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We source all of our seafood right here on the Cornish coast. It doesn't get much better, or fresher, than this 😍⠀

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📷- @taste_felicity⠀

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There's always room for pudding 🍰⠀

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Which one of our classic desserts is your favourite? 😋

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Don't forget, we have a vegetarian/vegan menu to choose from as well!

😋⠀

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Why not sample some of our vegan pasta? 😍⠀

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📷 @lazylunchers⠀

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Fresh from the grill 🥩⠀

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We source our delicious cuts of beef and pork from @warrensbutcher. They've been supplying the best meat to the Cornish county for over

100 years 😲⠀

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Come and enjoy some for yourself. Book your table through the link in

our bio 👆

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