Cornwall LivingIssue #64

Straight to your plate

Head Chef at Retallack Resort’s restaurant The Lookout, Nick Osbourne knows a thing or two about working with amazing local produce.

A year on from when Nick took over and his vision to create a family friendly, reasonably priced menu filled with great quality food is now being realised. Nick is a very ‘hands on’ head chef and loves to create new dishes from locally sourced ingredients alongside his small, but perfectly formed team at The Lookout. With over 23 years’ experience, Nick is still as passionate about food as he was when he started and we’re delighted to be able to share one of his favourite recipes.

Pan Roasted Hake Fillet with Mussels, Clams & Smoked Bacon


  1. To clean mussels/clams, leave them under cold running water for 12 to 15 minutes, agitating them with your hand every 2 to 3 minutes to release trapped sand.
  2.  Place the mussels/clams in a pan with white wine and cover with a tight fitting lid. Cook over a high heat for about 3 minutes until the shells have opened and clams and mussels are cooked.
  3. Remove the clams/mussels from the pan but keep the cooking liquor, straining through a fine mesh sieve or muslin cloth.
  4. Melt the butter in a clean saucepan, gently cook the pancetta, shallot and garlic. Add the flour and stir over a low heat.
  5. Gradually stir in the cooking liquor from the mussels/clams, turn the heat up, then add the fish stock in 2 to 3 stages, stirring between each. Bring to a boil, and then simmer for 20 minutes.
  6. Add the celeriac, continue to simmer until the celeriac is cooked (about 6 to 7 minutes). By now the stock should have reduced by about a third.
  7. Pan fry the hake portions in a clean frying pan. 
  8. In the saucepan containing stock/celeriac, add the kale, parsley, spring onions and cream, then simmer for 2 to 3 minutes. Check seasoning; add clams and mussels back in.
  9. To serve, divide the sauce/veg/cockles/mussels into 4 bowls, place the hake on top, then garnish with celery leaves.


To pan fry the hake, pat it dry with a clean cloth/tea towel. Heat an ovenproof frying pan of adequate size, add 2 tablespoon of cooking oil. Gently put the hake into the pan skin side down. Leave it alone! Do not shake the pan or try to move the fish. Let it fry for 2 minutes, till you see the edges of skin turning light brown. Put the pan into a pre-heated 195∞C oven for 3 to 4 minutes. Take the pan out from the oven; turn the fish over using a pallet knife. Add a good heaped tablespoon of butter. Return to the hob under low heat, basting with butter until the fish is cooked.

Sample Menu


Today's soup, Chough Bakery bread - £5.00
Pressed ham hock terrine, pickled onion rings & apple chutney - £7.00
Ballotine of slow-cooked duck & prunes, deep fried yolk & pickled mushroom - £7.00
Whitebait, lemon & dill mayonnaise - £7.00
Smoked mackerel paté, apple jelly, pickles & toasted sourdough - £7.00
Goats cheese tartlet, beetroot, caramelised red onion & chilli jam - £6.00


‘The Lookout’ cheeseburger & chips - £11.00
Grilled 8oz rib eye steak from our local farmer in Redruth, mushrooms, tomato & peppercorn sauce - £19.00
Roast chicken breast, pancetta, pearl barley risotto & hazelnuts - £14.00
Pan fried local hake fillet, clams, celeriac & kale - £14.00
Newlyn beer battered fish & chips, mushy peas & tartare sauce - £12.00
Indian spiced butternut squash & lentil curry - £10.00
Add tofu, chicken or prawns - £4.00

Mozzarella, tomato & oregano - £7.00
Mushrooms, artichokes, spinach, chilli & pine nuts - £9.00
Spicy sausage, chorizo, jalapenos & rocket - £9.00
Pollo Ad Astra
Cajun chicken, peppers, red onion & garlic oil - £9.00
Tomato, mozzarella, capers & anchovies - £8.00
La Reine
Proscuitto, mushroom & black olives - £8.00


Dark chocolate, hazelnut torte, mascarpone & poached pear - £7.00
Apple and ginger cake, toffee sauce & Cornish clotted cream - £6.00
Cinnamon brûlée, blackberries, lemon curd & crumble - £6.00