Tom Brown

Marvellous May

22May

May is the month when you really start to feel summer in on its way, days lengthen, the sun shines and you can feel the warm sand beneath your toes.

There is plenty to do in St Ives – here’s our guide to making the most of May!

With the warm weather its the perfect time to get into the water – try stand up paddle boarding from the gentle beaches of Porthminster below the house or Carbis Bay just along the coast path.  Surfers can head to Gwithian across the bay or Porthmeor, St Ives. Both have excellent surf schools so if you have never surfed or SUP’d before why not book a lesson?

Patrick Heron – Azalea Garden: May 1956 – Tate
© The estate of Patrick Heron

Tate St Ives launches its main summer exhibition in May (til 30 Sept ’18) and this year the Patrick Heron retrospective brings a life-affirming splash of colour and energy.  The internationally renowned post-war artist was based on the wilder side of St Ives, near Zennor, surrounded by dramatic landscapes and perched overlooking the sea.

Over 300 working artists open their studios to all from 19-28 May 18 in Open Studios Cornwall.  There are many based in and around St Ives and it is a great chance to meet contemporary artists and learn about their skill, book into a workshop or pick up something special.

St Ives Food and Drink Festival (11-13 May 18) – set on the golden sands of Porthminster Beach – just below Chy an Carrack, you can pop down for local and fusion food, chef demos and sample some cracking Cornish beer and spirits.  Our favourites this year were Tarquins Gin Bar and the fish burgers!  Local boy Tom Brown, previously head chef at Outlaws at The Capital, who has just opened his own new London venture Cornerstone, did a great demo scallop dish.

If you want to make the most of the light evenings and the best local seafood – why not have a beach barbecue?  Mackerel fillet burgers are highly recommended as a quick and easy supper, that taste even better on the beach. Just add ciabatta, crisp lettuce, tomato slices, spring onion and a parsley, tarragon and Dijon mayonnaise to raise them to a sublime seaside feast, whilst the sun sets over the waves.