High Season

Daily, one of us mentions the fact that carloads of eager and potentially hungry holidaymakers will be gridlocked on the A30 any minute now, and our little beach cafe will be expected to feed lots of them over the next six weeks.  We anticipate the coming weeks with a mixture of excitement and fear.  We love feeding beach-goers, coastal path walkers and anyone else who wanders past our cabin but we feel ever so slightly anxious when the queue for food starts at 8.30 am and doesn't abate until late afternoon.  I tend to face the wall and keep my eyes firmly fixed on the next few checks.  By about 3pm both Jenni and I have lost the power of speech and communicate solely in squeaks and whimpers. It's the Joe Simpson school of survival - get through 15 minutes at a time.  We'll be fine as soon as we get into the rhythm of high season, I'm sure!

Definitely looking forward to Friday which is planning day.  Jenni and I get to sit in her kitchen, a pot of coffee between us and the chance to come up with mouth-watering dishes for the specials.  Beetroot is in season and mezze style dishes seem to go down a treat on sunny days at Peppercorn Kitchen, so we're going for a beetroot based dip to be served with warmed pitta.

With the little belt of  low pressure hanging around our peninsula this week, we thought people would also appreciate a warming bowl of afelia - marinated pork slow cooked with coriander seeds and garlic.  Our Mediterranean salad with butterbeans and warm chorizo seems to be edging off the specials board and heading for the main menu through popular demand.  And of course, there will always be plenty of cakes and flapjack slices for those in-between moments and pudding tummies.