No more soggy bottoms! Join the Great Saga Cake Off with guest Brendan Lynch

Tuesday 13 October 2015

Put on your apron, turn on the oven and get mixing because Saga has all the ingredients for a Great Cake Off holiday in Cornwall.

No more soggy bottoms! Join the Great Saga Cake Off with guest Brendan Lynch

The tasty three-night break on February 2nd,  2016, will include baking demonstrations at the Philleigh Way Cookery School, where 2012 Great British Bake-off finalist Brendan Lynch will crown one of the guests 'best baker'.

Brendan will also be sharing his top tips for the perfect bake during a cocktail party and dinner on the first night at the Carbis Bay Hotel and Spa, near St Ives.

Guests will also enjoy a visit to the pretty fishing port of Padstow, a dream destination for foodies as it is home to restaurants belonging to chefs Rick Stein and Paul Ainsworth. There will also be an afternoon tea treat at the 4-star Metropole Hotel with a selection of sandwiches, cakes and scones with lashings of Cornish clotted cream.

Saga guests will stay at the Carbis Bay Hotel and Spa on a half-board basis with meals served in the hotel’s Sands Restaurant, winner of Saga’s Good Food Award.  Here 90% of the food served at the table is sourced locally and freshly caught fish is bought daily from fishermen in St Ives.

Built in 1894 by the renowned Cornish architect Sylvanus Travail, the privately run 3-star hotel has 47 individual rooms and offers wonderful sea views over the bay. 

Brendan, who wowed Bake Off judges Mary Berry and Paul Hollywood with his show stopper Pear, Chocolate and Hazel Dacquoise and again with a Spinach, Cheese and Walnut Strudel, now puts his skills into practice by teaching.

He said: “I thoroughly enjoyed being on the Great British Bake Off and now love sharing my baking knowledge.

“There were no role models in my family, I was one of eight children and my mother died when I was eight years old. I started baking in my late 20s in Dublin, Ireland. It was a chance discovery and I took to it immediately.”

He added: “A motivated baker will never feel baking is a chore, they only feel the excitement of transforming everyday ingredients into something special.”

Brendan loves holidays and looks for ideas while he is away. He said: “On city breaks I always visit the best patisserie shops to search for new trends. I buy pastries, take them back to the hotel, dissect them and work out the key flavour elements and the techniques to create them.

“I make notes and attempt to reproduce them when I return home. I have been baking for 40 years so I have acquired a range of methods and approaches, so I just need the flavours and finish to reproduce them.”

It seems bakers never stop learning so join Saga’s Cake Off holiday and share the love with like-minded guests and Brendan on this bespoke baking break.


Visit or call 0800 096 0085

Three nights from £399, on February 2nd , 2016. Price includes half-board accommodation at the 3 star Carbis Bay Hotel and Spa, welcome cocktail party and dinner, demonstrations at the Philleigh Way Cookery School, visit to Padstow, porterage, resident Saga representative, cancellation cover and 10% discount off spa treatments in the hotel.

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