Ready for service in the new kitchen

We’re inspired by the changing seasons and the produce that comes with them and our menus are based around locally sourced, sustainable ingredients. As a young kitchen, our ideas are evolving as we go along, but you’ll always find flavour inspirations from the Mediterranean and beyond, fusing with more classically British and European influences. We try to keep our sample menus as up to date as possible, and you can find them on the website here.

We’re also particularly pleased to be working with a number of small, local suppliers, including Kernowsashimi for fish, C & E Retallack butchers for meat, Trevelyan Farm for salad and veg, and Treen Farm for milk and eggs. Working with small scale producers can present its challenges but, for us, part of the joy of cooking can be found in navigating the constraints a field to plate approach can impose.

A load of our ‘Kleftiko’ ready to go for evening service. We use beef short rib, often from a Red Ruby that graze the cliffs above Kynance Cove – supplied by C & E Retallack

Each season, we’ll publish a recipe or two, but please do bear in mind our approach is based more on touch and feel than on weights and measures, so we do encourage you to consider them as starting points for your own culinary explorations. First up, our crab and saffron risotto, which has become something of a signature dish, and hard to consider dropping from our evening menus.