WEST
A FEAST OF FLAVOUR
From the Editor
Editor Hannah Tapping hannah.tapping@levenmediagroup.co.uk
Accounts Manager Charlotte Forster – 01326 574842 charlotte.forster@levenmediagroup.co.uk
Head of Client Management Des Glover – 07535 585613 / 01326 369429 des.glover@levenmediagroup.co.uk
Client Manager Shannon Witter – 01326 369429 shannon.witter@levenmediagroup.co.uk
CEO & Founder Ben Pratchett – 01326 574842 ben.pratchett@levenmediagroup.co.uk
Chairman & Founder Andy Forster – 01326 574842 andy.forster@levenmediagroup.co.uk
For
to the summer issue of FOODIE from Cornwall Living!
Cornwall has always been a place that feeds the soul but it also feeds the appetite rather well. From the fishermen hauling their catch at dawn to the cheesemakers, bakers, brewers and winemakers doing extraordinary things in farms and workshops across the county, Cornwall’s food and drink scene has never been more vibrant or worth celebrating.
Over the coming pages you’ll find the restaurants pushing boundaries without losing sight of what makes this county special; the producers whose dedication to their craft ends up on your plate in the most delicious ways; and the hidden gems that locals have been keeping to themselves for far too long.
We’ve explored the clifftops and the creekside villages, the market towns and the harbour fronts, to bring you the very best Cornwall has to offer to eat and drink. Whether you’re a visitor discovering Cornwall’s flavours for the first time, or a local in search of the perfect table or tipple, we hope this guide inspires you to eat adventurously, drink well and take your time over both!
Happy reading...
THE BAY A TABLE BY
From sunrise breakfasts to candlelit suppers, The Bay Hotel serves wonderful food accompanied by exceptional hospitality.
Perched above the sparkling waters of Coverack Bay, The Bay Hotel is one of Cornwall’s most picturesque dining destinations – a hidden gem where exceptional food meets breathtaking coastal views.
Family owned and wonderfully welcoming, the hotel opens its doors not only to residents, but also to visitors looking to enjoy memorable breakfasts, leisurely lunches, Sunday roasts and relaxed evening dining beside the sea.
Breakfast at The Bay is worth getting out of bed for. Start with homemade granola, Greek yoghurt and fresh fruit, accompanied by locally roasted Cornico coffee or fragrant Cornish Tregothnan tea, alongside freshly baked pastries. For heartier appetites, the Bay Breakfast is a standout, or try alternatives such as sautéed wild mushrooms with poached egg on sourdough, classic Arnold Bennett or decadent Pain Perdu.
The All-Day Bar Food menu offers fresh crab sandwiches and perfectly crisp beer-battered fish and chips with homemade tartare sauce alongside more adventurous Seasonal Lunch Specials such as
heritage tomato salad, pan-fried fish of the day and sumptuous raspberry soufflé.
The Bay’s celebrated cream teas include freshly baked homemade scones, Boddington’s Cornish strawberry jam, generous helpings of Trewithen Dairy clotted cream and Cornish Tregothnan tea.
As evening falls, the Hevva Restaurant truly comes into its own; guests can watch the changing light across Coverack Bay while enjoying menus inspired by Cornwall’s coastline. Seafood naturally takes centre stage, sustainably sourced, wherever possible, from local fishermen working from Coverack Harbour; in fact, lobsters and Cornish king crabs are delivered fresh by Lew, who lives next door to the hotel.
For anyone seeking relaxed coastal dining, warm hospitality and some of the finest sea views in Cornwall, The Bay Hotel Coverack offers an experience that is both delicious and unforgettable.
01326 280464 www.thebayhotel.co.uk
barbican bistro is a family run restaurant led by local brothers Jack & Jay Liddicoat.
Open 12pm-10:30pm - 7 days a week.
Lunch deal: Any 3 plates for £30 - 12-3pm.
Happy hour: Selection of drinks from £5 - 3-5pm.
“…specialises in freshly caught sh from local suppliers including the owner’s dad.”
- e Sunday Times
Barbican Lane,
Penzance, Cornwall
FLAVOURS SOUTH WEST
Local produce finds its way into coastal pubs and summer dishes.
This year marks 175 years of St Austell Brewery, a company whose story began with Walter Hicks and a brewing venture at the Seven Stars Inn before the construction of the Trevarthian Road brewhouse in 1893. The brewery still produces its beers there today, while its reach now extends across 160 pubs throughout the South West, including 45 managed houses serving food and drink that reflect the character of the region. Across its pubs, there is a clear commitment to local produce and the people who bring it to the table. Growers, fishers, farmers, brewers and chefs all play their part in shaping menus that celebrate the South West’s rich larder. Among them is Matthew Stevens, the longstanding Cornish fish supplier whose family has lived in St Ives for more than five generations. Seafood landed from waters around the peninsula finds its way into dishes that showcase both quality and responsible sourcing, from fresh crab to day-boat sea bass.
Summer menus are designed for long lunches and easy afternoons. Lighter options include vibrant bowls filled with char-grilled vegetables, quinoa, hummus,
avocado and seeds, alongside Mediterraneaninspired combinations of caponata, chickpeas, pesto and pickled onion. Familiar favourites remain a draw, particularly fish and chips made with South West fish of the day at the Harbour Inn in Porthleven. For those seeking something more refined, the Pedn Olva in St Ives serves hand-dived king scallops with lemongrass velouté and Cornish crab cocktail dressed with crisp shallots and dill.
Behind the bar, St Austell Brewery’s beers continue to anchor the experience. Tribute, Proper Job, korev, Gem, Hicks, Cornish Best and Proper Job 0.5% IPA all feature prominently, joined by a carefully selected wine list and a growing range of seasonal drinks. Spritzes made with spirits from producers including Tarquin’s, 6 O’Clock Gin and Salcombe Gin sit alongside iced coffees, matchas and fruit coolers. Whether stopping after a walk along the South West Coast Path or settling in for an afternoon overlooking the sea, visitors will find food and drink that speaks plainly and confidently of the region from which it comes.
www.staustellbrewery.co.uk
There are few settings in Britain quite as dramatic as Land’s End. Perched at the very tip of the Cornish peninsula, it is a place that has always stirred something in those who make the journey. Following its refurbishment, the hotel, restaurant, bar and terrace have been reimagined and the food has been given a transformation every bit as considered as the surroundings.
At the heart of the relaunch is a new menu philosophy that feels genuinely rooted in place. The kitchen team has taken a coastal approach, blending honest, generous cooking with modern touches that never overcomplicate what’s on the plate. Seasonality and freshness are the guiding principles, with locally sourced ingredients carefully curated to suit all palates, from families refuelling
THE FEAST WHERE LAND ENDS, BEGINS
Following a £1.2m transformation, Land’s End Hotel, Restaurant, Bar & Terrace has reopened with a bold new food identity.
after a clifftop walk to guests seeking something more considered in the evening.
The menus themselves move fluidly through the day. Relaxed daytime dining and well-loved classics sit alongside evening dishes inspired by the Cornish landscape and shoreline, with familiar favourites given a contemporary edge. For the kitchen team, it has been an opportunity to rebuild a food identity for the hotel from the ground up. Ultimately, the ambition is simple: that guests leave remembering not only one of the most iconic views in Britain, but the food and hospitality that accompanied it. At Land’s End, the journey to the tip of Cornwall is now well worth making for the table alone.
01736 871844
www.landsendhotel.co.uk
Rustic Cornish Asparagus with Sauce Vierge, Crispy Potatoes & Herb Oil
From the executive chef, Ian Mitchell, at Land’s End Hotel comes a dish inspired by the coastline and spring produce of Cornwall, made with simple ingredients that are cooked carefully, allowing them to speak for themselves.
“This style of cooking sums up Cornwall for me: fresh produce, bold natural flavour, and no need to overcomplicate things; let the food speak for itself, and don’t let the chef get in the way of it!”
INGREDIENTS (SERVES 4 )
2 bunches Cornish asparagus
500g baby potatoes
4 ripe tomatoes, diced
1 shallot, finely diced
1 garlic clove, finely chopped
1 tbsp capers
Small handful flat leaf parsley
Small handful of basil
Juice of 1 lemon
120ml extra virgin olive oil
Sea salt
Cracked black pepper
Optional: grilled local fish or poached egg to serve
METHOD
1. Boil the baby potatoes in salted water until tender, then lightly crush and roast until crisp and golden.
2. Prepare and blanch the asparagus briefly in boiling salted water, then refresh in cold water to keep the colour vibrant.
3. Finish in a hot pan with a touch of olive oil.
4. For the rustic sauce Vierge, combine the blanched deseeded and chopped tomatoes, shallot, garlic, capers, herbs, lemon juice, and olive oil.
5. Season generously with sea salt and cracked pepper. Let it sit for 10 to15 minutes so the flavours soften and mingle naturally.
6. Arrange the asparagus and crispy potatoes on a plate and spoon over the sauce Vierge. Finish with extra herbs and herb oil if desired.
Tucked away within one of Cornwall’s most popular garden centres, The Palm Tree Bistro offers a delightful blend of tropical charm and Cornish hospitality. Surrounded by lush greenery and mature displays, the bistro provides a beautifully relaxed setting to enjoy fresh, homemade food throughout the day.
The menu showcases seasonal, locally sourced ingredients with a focus on flavour, quality, and comfort. From hearty breakfasts and freshly prepared daytime dishes to indulgent sweet treats, every dish is crafted with care and served with a smile. Guests can also enjoy the bistro’s ever-popular daily specials, alongside new additions to the menu, including delicious homemade sundaes and traditional cream teas – perfect for a relaxing treat after exploring the garden centre.
Whether you’re starting your day with a full English breakfast, popping in for lunch, or unwinding with coffee and cake beneath the palm trees, The Palm Tree Bistro promises a unique and memorable dining
PALM
FRINGED DINING
Fresh flavours and friendly faces, at one of Cornwall’s most inviting bistros.
experience. During the warmer months, the spacious outdoor seating area and Tiki Hut become a real suntrap, offering the perfect place to dine among the plants and flowers. Dogs are also welcome in the outdoor seating area, making it a favourite stop for both visitors and their four-legged friends.
Alongside the food menu, visitors can now browse a brand-new selection stand featuring many of the chutneys, dressings and favourites used in some of the bistro’s most popular dishes – all available to purchase and enjoy at home.
The Palm Tree Bistro is also a wonderful venue for special occasions and small celebrations, with bespoke options available for gatherings, afternoon teas and private events. Combined with friendly service, flexible menus, and a cosy yet stylish atmosphere, it’s a lovely place to make lasting memories.
01736 223183
www.trevenacross.co.uk/palm-tree-bistro
SPIRIT OF
THE SOUTH WEST
A magnificent range of tipples to satisfy the most discerning palate.
Rock Distillery evolved from a walk on Rock Beach with their dog, Blue. Darling Blue has since been superseded by the everbrilliant BluToo, and Rock Distillery has grown into an impressive collection of gins, rums, whiskies, vodkas, brandies and liqueurs.
Rock Distillery produces ten exceptional gins, all sugar-free and made from 100% natural ingredients. “There are no syrups or artificial flavourings — just the purest, best produce we can find. We have also created a fabulous Dry Vermouth, which makes a sensational dry Martini. It pairs beautifully with several of our gins, but is a particular hit when matched with our Cornish Gold Gin to create a Dirty Martini. Simply add two-thirds Rock Vermouth to one-third Rock Cornish Gold Gin, stir, and garnish with an olive on a stick — just wow,” they tell us.
Rock Distillery now has a collection of 15 rums all very different. The two most refined rums are True Taste, a 57% Navy strength pure white spirit and Victory Dark Rum a glorious five-year-old rum that has been aged in oak barrels. All the beloved classics are still here – Golden Vanilla, Coconut Paradise, and Dark Spiced Pineapple, perfect for making instant cocktails. The very latest edition in the rums is Cornish Rock Chocolate Orange, expertly infused with luscious fresh orange and delectable dark chocolate. Rock Distillery also showcases a range of vodkas and brandies, crafted for the discerning palate.
Rock Distillery has been producing whiskey for some time now.:“Our first release was a three-yearold whiskey made from single malt pale barley, fermented, triple distilled and aged in ex-French red wine barrels at an ambient 21°C. It is then cut with Cornish spring water. Thanks to this elevated temperature, Rock Distillery whiskey develops a
richer profile and a distinctive character that truly sets it apart.”
“At Christmas, we released our eight-year-old whiskey, matured in the same ex-French red wine barrels for a full eight years at a consistent 21°C. The warmth of our maturation environment naturally accelerates ageing; for every 5°C increase, maturation effectively doubles. This allows our eight-year-old whiskey to embody the richness and complexity of a spirit aged for over thirty years.”
Rock Distillery currently offers 11 liqueurs of varying flavours to explore. Must-tries include Brandy Snap, Lemongino and Peanut Whiskey, though there are plenty more to suit every discerning palate. Visit one of their locations for a tasting session, we are confident you will find the perfect product for you.
info@rockgincornish.com www.rockgincornish.com
EXPERIENCE
Visit one of their locations for a tasting session:
Distillery & Shop, Wadebridge PL27 7FE
Bude Shop, Bude, EX23 8BH Tintagel Shop, Tintagel PL34 ODA Padstow Shop, Padstow PL28 8AN
Dartmouth Shop, Dartmouth TQ6 9DW
FIVE OF
THE LEMON ARMS
A walk around Mylor Creek sharpens the appetite in the way only sea air and muddy paths can manage, and the Lemon Arms understands exactly what should follow. Sitting in the heart of Mylor Bridge, this long-standing pub draws walkers, sailors and locals through its doors with the promise of proper food and an easy welcome. The menu covers the ground expected of a Cornish pub, from generous Sunday roasts to fresh fish and daily specials shaped by the season and the harbour nearby. Local ales flow steadily at the bar, dogs settle under tables after a circuit of Restronguet Weir, and the beer garden fills quickly when the weather turns fair. It is the sort of place people return to without needing much persuasion. www.lemonarms.co.uk
THE BEST
Seeking the best in coastal drinking experiences.
2 PUBS
THE PRINCE OF WALES
In the centre of Newtown-in-St-Martin, this 16th century, community owned inn offers a warm welcome to all who enter. There’s a great selection of Cornish beverages on draught alongside a menu that caters to all, including gluten-free options. Sunday roasts have become a popular tradition, alongside a monthly Sunday breakfast. In warmer months, the beer garden transforms into a hub of activity, with live music filling the air. On a winter’s day hunker down beside the roaring log fire after exploring the Helford River. For those wishing to extend their stay, the pub also offers two en-suite, self-catering rooms. www.princeofwalesnewtown.com
THE FOX AND HOUNDS
The Fox and Hounds is a traditional Cornish pub situated in the hamlet of Comford, between Redruth and Falmouth, serving a menu built around quality Cornish ingredients, alongside local ales from St Austell Brewery and a carefully selected wine list.
Open seven days a week, serving food throughout the day and evening, it offers a welcoming setting. In winter, roaring log fires create a cosy atmosphere, while summer brings the appeal of a pleasant beer garden. Family friendly, the pub is an ideal stop after exploring the surrounding countryside and coast.
www.foxandhoundscomford.uk
THE NORWAY INN
Welcome to The Norway Inn, Perranarworthal (TR3 7NU), where great food and warm hospitality meet for breakfast and throughout the rest of the day. Enjoy fresh lobster landed from nearby Mylor Harbour (subject to availability), served simply and beautifully. Choose from half or whole pub lobster at a price that keeps this indulgence accessible or join them for their popular Fish & Chip Friday, with two pub portions for just £26. It’s the perfect spot for relaxed dining with friends and family, so why not book a table and discover some proper Cornish pub fayre.
www.norwayinn.co.uk
THE TYWARNHAYLE INN
Sat in the heart of Perranporth, yards away from the beach, The Tywarnhayle Inn is a family and dog-friendly pub serving home-cooked food alongside Cornish ales, lagers, ciders and spirits, seven days a week. With food served from 10am to 9pm Monday to Saturday and Sunday 11:30am to 7pm, including breakfast from 10am to midday, it’s a must-visit whether you’re setting yourself up for the day, or winding down after one spent exploring. On sunny days, grab a table in the huge beer garden, seek shade in one of the beach huts, or take a pew in the bright and spacious interior.
www.tywarnhayleinn.co.uk
A GLASS
WELL CHOSEN
An award-winning Truro wine merchant offering autonomous knowledge and a pathway to discovery.
There is a particular satisfaction in finding a wine merchant that combines knowledge with an instinctive understanding of its customers. On St Clement Street in Truro, Old Chapel Cellars has spent years cultivating exactly that reputation. What began as an independent wine shop has grown into one of the most respected names in the British wine trade, recognised this year as the number one independent wine merchant in the UK by Harpers’ 50 Best Indies Wine Merchants awards.
Such recognition does not arrive by chance, rather it reflects a business shaped by careful buying, close relationships with producers and a belief that wine should be enjoyed without ceremony or complication. Walking through the door, visitors encounter shelves filled with bottles from across the world and a team eager to share recommendations, stories and discoveries. The atmosphere encourages conversation. Customers arrive seeking a gift, a bottle for supper or advice for a celebration and leave with something chosen to suit the occasion.
At the centre of the business is Jamie Tonkin, founder and co-owner, whose expertise has recently earned national acclaim. In 2026, he received the General Excellence in Wine Buying Award at the Drinks Buyers Awards, recognition of his commitment to sourcing wines of distinction and value. It is an accolade that speaks to the strength of Old Chapel Cellars’ philosophy. Every bottle is selected with precision, whether it comes from a renowned region or a lesser-known corner of the wine-producing world.
The company’s approach depends heavily on direct relationships with growers and winemakers. Regular visits to vineyards allow the team to assess quality first-hand and maintain close contact with the people behind the labels. These connections bring depth to the range and provide customers with an
insight into the places, families and traditions that shape each wine. A bottle purchased here often arrives with a story attached, adding another layer of enjoyment to the experience.
Wine tasting events have become another important part of the business. Held throughout the year, they offer an accessible route into the world of wine, attracting everyone from curious newcomers to seasoned enthusiasts. Guests are guided through carefully selected wines, encouraged to discuss flavours and styles, and given the confidence to explore beyond familiar favourites. In addition, their new wine bar is now open for drink-in on Fridays and Saturdays until 8pm, with wine available by the glass or bottle alongside a range of spirits and craft beer.
In tandem with its retail operation, Old Chapel Cellars plays a significant role within Cornwall’s hospitality sector. Restaurants, hotels and food-led businesses across the county rely on the company for supply, training and support. The wholesale division has earned national recognition of its own, securing a place among the country’s leading drinks wholesalers.
Environmental responsibility also informs daily decision-making. As the first B Corp-certified wine merchant in the United Kingdom, Old Chapel Cellars measures its impact carefully, from packaging and deliveries to waste reduction and carbon monitoring. However, ultimately its enduring appeal lies in its ability to make wine engaging and approachable, keeping its focus on the simple business of helping people find their kind of wine.
01872 270545 www.oldchapelcellars.co.uk
High above the harbour sits the Mullion Cove Hotel and Spa, a place shaped as much by its setting as by the people who have welcomed discerning guests through its doors over the years.
Investment has refreshed the hotel throughout, yet the strongest impression remains the view itself. From the terraces and dining rooms, the Atlantic dominates the horizon. Boats move in and out of the harbour beneath, while the changing weather paints the sea in an endless succession of colours. It is a location that encourages visitors to slow their pace and catch their breath.
Food plays a central role in this experience. Recently launched new menus by Anthony Theobald, who has spent over 15 years specialising in seafood cuisine, seafood here is as fresh as can be – sourced directly from the Mullion harbour below, served in both the sea-view two AA Rosette award-winning Atlantic View restaurant and Glenbervie Bistro. The Bistro is available
Experience sea-view dining and coastal comfort above one of Cornwall’s finest coves.
for all-day dining while the Atlantic View Restaurant is available for breakfasts, evening meals and delicious Sunday Lunches. Or why not indulge in a cream tea, afternoon or Champagne afternoon tea served in the bistro or one the three sea-view lounges.
The hotel’s awarding-winning spa offers the ultimate in relaxation. Available for spa days, spa breaks or simply spa use and treatments only, there is something to suit every indulgence here – from the signature Mullion Ocean Essence, body massages and facials to pre and post-natal treatments.
Family run by the Grose Family, hoteliers for over 130 years, accommodation has been thoughtfully updated. The hotel offers 30 bedrooms, ranging from sea-view suites to standard twins and doubles, all designed with contemporary expectations in mind. Breakfast is included with every stay, and guests are free to enjoy complimentary spa access.
Additional accommodation comes in the form of eight award-winning apartments, four boasting hot tubs in which to soak cares away. Together, they broaden the appeal of a destination that understands precisely what draws people to this stretch of coastline.
enquiries@mullion-cove.co.uk www.mullion-cove.co.uk
THE ART OF
DISTILLATION
Crafted by fire, shaped by the coast – Mounts Bay
Distillery is the only wood-fired distillery in England.
An unmetalled track off the Helston to Penzance road leads to Mounts Bay Distillery, where the scent of burning wood mingles with the salt-laden air and hints at its presence long before the building itself comes into view. Smoke, molasses, juniper and warm copper mingle on the breeze, carrying with them the unmistakable signs of production. Here, spirits are made in full view of the processes that shape them, and every stage reflects a conviction
that quality is earned through patience and an understanding of the raw materials involved.
Founded by Lisa Anglesjö and Ben Roberts, the distillery has developed a reputation for producing distinctive Cornish spirits. Since opening, the business has grown steadily, and recent expansion has brought larger wood-fired copper stills into service within a converted shipping container beside the original distillery. The sight is striking. Tall copper vessels rise above a soot-darkened hearth,
connected by polished pipework and fuelled by timber sourced from local tree surgeons.
No other distilleries in England continue to use wood-fired stills, yet for Ben, the decision has always been central to flavour. Cooking with flame encourages reactions that deepen character and complexity, bringing richer caramel notes and darker aromas to the finished rum. The approach also fits neatly into the business’s wider philosophy. Offcuts that might otherwise be discarded become fuel, while a carefully designed water system captures rainwater and recycles heat generated during production.
The commitment to flavour extends throughout the distillation process. Open fermenters bubble steadily with rum wash, transforming sugar into alcohol while naturally occurring bacteria contribute compounds that later evolve into layers of fruit, spice and sweetness. Nearby, preparations for gin production reveal an equally considered approach. Juniper, coriander and other botanicals steep for days before distillation, while freshly foraged samphire is added shortly before the stills are fired.
One expression that captures this sense of place particularly well is Ebba Gin. Presented in a bespoke ceramic bottle, it combines citrus brightness with subtle maritime notes drawn from locally sourced botanicals. It has become one of the distillery’s signature releases and reflects a desire to create spirits with genuine character instead of following prevailing fashions.
Fresh white rum emerges bright and energetic from the still, carrying aromas of sugar cane and tropical fruit. From there, maturation introduces another layer of complexity. Some spirit spends time steeping with oak chips before moving into casks, while longer-aged releases rest in ex-whisky barrels sourced from Speyside. Wood contributes
tannins, vanilla and spice, yet the barrels also perform another role. Through tiny exchanges with the surrounding air, unwanted compounds dissipate while desirable flavours continue to develop. Over months and years, notes of banana, chocolate and rich molasses.
Resourcefulness runs through the entire business. Oak chips that have completed their role in rum production are passed on to local producers including kombucha makers and brewers, extending their useful life and creating new products along the way. It is a practical example of the circular thinking that influences many decisions at the distillery.
Visitors arriving on Fridays can browse the bottle shop, sample spirits and discover the stories behind each label. The presentation is every bit as thoughtful as the liquid inside. Illustrator Jago Silver’s artwork adorns Keynvor, a honey-spiced rum layered with seaweed-derived savoury notes, while the Rum Dhu range continues to expand with Gold, Black Spiced and Pure White expressions. Limited releases appear throughout the year, often inspired by collaborations with local businesses and ingredients drawn from Cornwall’s landscape and shoreline.
Growth has brought new faces to the team and increased production capacity, allowing Mounts Bay Distillery to meet rising demand without compromising its methods, allowing the defining quality of the business to remain unchanged. 07484 779635 www.mountsbaydistillery.com
FIVE OF
GREENBANK HOTEL
Set on the edge of Falmouth’s harbour, serene waterside scenes accompany each stay at The Greenbank. Luxurious rooms with a view offer a calm and comfortable retreat, while the two-AA Rosette awarded Water’s Edge restaurant promises a seat with a panoramic harbourside vista. Fine local flavours with a little expert flair come with perfectly paired tipples, while lunch time invites you to try three delicious courses for £24. Below decks, The Working Boat provides a cosy pub setting with a menu to match, and the wood-fired sauna outside means you can sit back and relax before a refreshing dip in the water. www.greenbank-hotel.co.uk
THE BEST
Seeking the best in coastal dining experiences.
PLACES TO EAT
2
HARBOUR LIGHTS
Dive into Harbour Lights, it’s a real catch for sustainably sourced seafood, served with amazing Falmouth harbour views. Expect award-winning fish and chips with perfectly crisp batter, made using MSC (Marine Stewardship Council) certified catches. Everything is cooked fresh, reeling in that true sea-to-plate ethos with a focus on seasonality and low environmental impact. Grab your portion, soak up the coastal scenery and enjoy the buzz of the waterfront. Just don’t let the seagulls muscle in! For flavour that’s off the scale and ethics you can feel good about, this spot is simply fin-tastic. www.harbourlights.co.uk
SUNSHINE CAFÉ AND YOGA
It’s a space for people to come together, stretch, work, eat, laugh and heal. Sunshine welcomes you into their cafe and yoga studio. Spend an hour (or two) in the calming cafe space, eating delicious food whilst soaking up the community vibes; then head to a grounding yoga class or pop to the Healing Room for a massage! They have everything you need for a little self-care or to catch up with friends. You’ll find Sunshine on the corner of Hillhead Road and Eastwood Road in Penryn. www.sunshinecafeandyoga.co
ST MAWES BAKERY
For over 100 years, St Mawes Bakery has been at the heart of the St Mawes community. Each morning, father-and-daughter team Patrick and Lydia bake fresh artisan breads, cakes, and Cornish pasties, which are then carried by hand to their nearby shop on The Quay; a tradition that has been part of village life for generations.
Beloved by locals and visitors alike, this fourth-generation family bakery is a must-visit when in Cornwall. Postal orders and bakery workshops can be booked through their website. www.stmawesbakery.com
PORTHILLY BAR & BOTTLE SHOP
You'll find Porthilly Bar and Bottle Shop right on the beach at Rock, where you can choose from cocktails made with their own award-winning Cornish spirits alongside a carfeully curated wine list, craft beers and ciders. For budding mixologists,Wednesday nights play host to super-fun and interactive cocktail masterclasses. Sit back and enjoy delicious tapas made for sharing while taking in the estuary view; there's nothing better than a gordal picante olive or some Cornish fennel salami and pickles washed down with an Italian sparkling Casa Defra Lessini Durello. New takeaway boxes are nearly here and they’ll certainly be worth the wait. www.porthillybar.com
DRINKS
GROWN-UPS
SOFT FOR
A distinctly Cornish brand redefining what premium soft drinks can be.
Jolly’s Drinks has long been a brand that captures the spirit of the coast, the character of the local, and the growing demand for sophisticated soft drinks.
Rooted in Cornwall, Jolly’s is perfect for long lunches by the sea, picnics on the headland or balmy evenings in a pub garden. With a focus on bold, natural flavours and a distinctly grown-up profile, the range is designed to appeal not just as a refreshment, but as an experience.
At the heart of Jolly’s offering is its commitment to flavour. The Ginger Beer, with its warming spice and subtle Cornish twist, delivers depth and character that stands up beautifully on its own or as a premium mixer. Meanwhile, lighter options such as Sparkling Orange and Elderflower bring a fresh, botanical brightness that lends itself effortlessly to summer spritzers and alcoholfree serves.
This versatility has made Jolly’s a favourite not only among consumers but also within Cornwall’s thriving hospitality scene. Bars, restaurants, and cafés are increasingly looking for soft drinks that can sit proudly on a menu, not as an afterthought, but as a considered choice. Jolly’s answers that call, offering drinks that pair well with food, elevate cocktails, and provide a genuine alternative for those choosing not to drink alcohol. As proved by the numerous premium hospitality venues throughout the country choosing to stock Jolly’s.
A recent partnership with Porsche Hospitality further reflects Jolly’s growing reputation as a premium soft drink choice. Collaborating with a brand synonymous with high performance, design and attention to detail, Jolly’s has brought its distinctly Cornish take on refined refreshment into a high-end hospitality setting. The partnership highlights a shared focus on quality and experience, positioning Jolly’s as a drink that belongs as much on the beach as in the pub garden, as well as in elevated environments where every element is carefully considered.
Jolly’s may be a serious business, making seriously great drinks, but it doesn’t lose sight of the fun in life and takes inspiration from the laid-back, sociable way the drinks are enjoyed. It’s about sunshine, sea air and sharing good moments, whether that’s at an outdoor theatre performance, on a beach gathering, or reconnecting with a group of friends.
Jolly’s Drinks sits comfortably at the intersection of indulgence and moderation. It’s a brand that understands that today’s drinkers want more: more flavour, more quality and more thoughtful choices. And in doing so, it has carved out a distinctive space – one that feels perfectly at home both in Cornwall and further afield.
hello@jollysdrinks.co.uk www.jollysdrinks.co.uk
EXPERIENCE
Why Jolly’s Drinks stands out:
• crafted with bold, natural flavours
• a distinctly grown-up soft drinks range
• perfect for alcohol-free and low-alcohol lifestyles
• versatile as both a standalone drink and a mixer
• inspired by Cornwall’s coastal lifestyle
• ideal for summer occasions and outdoor events
• complements food as well as cocktails
• a brand that reflects changing drinking habits
TASTE OF THE WEST
The winding coastal road to Boscastle reveals little warning of the culinary treasure ahead. Positioned on clifftops overlooking the wild Atlantic, Boscastle Farm Shop celebrates Cornwall’s agricultural heritage through its commitment to sustainable, locally-sourced food.
The farm shop has recently opened its brand-new extension, which boasts a state-of-the-art butchery and a pasty and pie-making workspace to go alongside the multi-award-winning café. The shop offers a huge variety of homemade baked items, such as pies, pasties, sweet treats and savoury snacks, and the butchery showcases their North Devon Ruby Red Beef, which can be seen grazing the cliffs on top of the north Cornish coastline. Their Ruby Red Beef is the cornerstone of their butchery and features heavily on their menu –which is a true highlight to their ‘field-to-fork’ ethos, with strong belief of food from around the corner, not around the world.
Inside the farm shop, generous meat pies and perfectly crimped pasties sit alongside sweet treats and savoury snacks, all prepared onsite using primarily Cornish ingredients. This authentic approach distinguishes Boscastle from tourist-oriented establishments that merely gesture toward local connections.
The menu changes with the seasons. Morning visitors enjoy traditional Cornish breakfasts, while lunch highlights seasonal ingredients and classic dishes with contemporary flair. Their Sunday roast has developed a remarkable reputation, featuring their own Ruby Red beef with locally grown vegetables.
Open daily from 9am until 4pm year-round, the café maintains consistent quality while adapting to seasonal offerings. The combination of quality food and magnificent location reflects the passion driving every aspect of this business, which has earned double Gold Awards in recent Taste of the West competitions.
For anyone seeking an authentic taste of North Cornwall or ethically produced food with minimal food miles, Boscastle Farm Shop delivers quality, sustainability, and a dining experience showcasing this remarkable corner of Britain.
01840 250827 www.boscastlefarmshop.co.uk
Tucked away in the picturesque hamlet of Trebellan near Cubert is a 16th Century dining pub well worth seeking out….
The Smugglers is more than just a pub, it is a dining experience with the emphasis on good food, drink, and service, where a warm welcome awaits all visitors to this stunning location. Discover for yourself a place that the locals know about, but don’t always tell you….
Set within one of Cornwall’s most extraordinary new cultural destinations at The Story of Emily in St Ive, near Liskeard, the South African Restaurant is a striking, light-filled space where architecture, history and hospitality come together. Beautifully designed, deeply atmospheric and unlike anywhere else in the county, it offers a memorable food experience rooted in story, flavour and place.
The menu draws on South African heritage recipes from the late 1800s, reflecting the country that shaped the later life and humanitarian work of Emily Hobhouse. Expect generous dishes full of warmth and character: roosterkoek with beef tongue, sweet mustard and watercress; bobotie with yellow rice, sambals and chutney; curried pork sosaties with dried apricot; homemade boerewors; and mussel potjie with St Austell Bay mussels, tomato, masala and cream. Sweet treats include koeksisters, Jan Smutsies, milktart and President Steyn cake with clotted cream, while drinks range from fire pit coffee and rooibos tea to homemade ginger beer and Babylonstoren wines.
HISTORY A TASTE OF
At The Story of Emily dining is part of the adventure.
The Restaurant is accessible with a Day Pass or Annual Pass, making it the perfect centrepiece to a full day out: explore Emily’s beautifully restored Victorian childhood home, journey through the immersive War Rooms, wander the grounds, then settle in for a meal that continues the story on the plate.
Annual Pass holders can invite up to four guests to join them in the restaurant for free throughout the year. This complimentary guest access is for the restaurant only and does not include entry to The Rectory, War Rooms, or the wider visitor experience. New for Annual Pass holders, Twilight Dining on selected evenings offers an atmospheric way to experience the restaurant after hours. For food lovers, culture seekers, and anyone looking for a day out with real meaning, this is a must-visit Cornish destination.
hello@thestoryofemily www.thestoryofemily.com
WHY IT WORKS
The sauce alone will taste quite punchy –almost too much on its own – but it will be well balanced when served with everything else. Talk to yourself out loud about the taste of each ingredient and what it’s bringing, as it will make it easier to adapt dishes.
CHILLI = HEAT
SUGAR = SWEET
FISH SAUCE = SALT
LIME = ACID
PEAR/CARROT = SWEET
In his new cookbook, Eat The Food You Buy, Martyn Odell ( aka The Lagom Chef ), shows us how to break free from recipes and create food that you want to eat, with what you have in.
SORT OF SOM TUM-STYLE SALAD
Carrots are so refreshing raw and add a good crunch to a dish, so I wanted to recreate a Thai classic, som tum, aka papaya salad. But because I’m terrible with spice, I’ve borrowed the flavours but softened the heat. A great alternative to traditional papaya is pear, which makes it easier to source the ingredients for all of us Aldi shoppers out there.
SERVES 1
PREP TIME 20 mins
COOK TIME 5 mins
INGREDIENTS
2 tbsp peanuts
1 pear (or papaya if you can find them)
1 carrot
8 cherry tomatoes
Handful of green beans
For the dressing:
2 garlic cloves
1 fresh red chilli
Juice of 1 lime
3 tbsp fish sauce (optional, but also not…)
1 tbsp soy sauce
½ tbsp soft brown sugar
METHOD
1. For the dressing, you can blend everything in a food processor or smash it all together with a pestle and mortar. I use a pestle and mortar to smash the garlic and chilli to a paste, then muddle in the lime juice, fish sauce (if using), soy sauce and sugar.
2. Toast the peanuts in a dry frying pan on a medium heat, until nicely toasted, then roughly crush.
3. Pear isn’t a perfect swap for papaya, which is traditional in a som tum salad, but it brings an element of sweetness, which is what the papaya does. So cut it and the carrot into thin strips, then cut the cherry tomatoes in half.
4. Blanch the green beans in boiling salted water for 30 seconds, then drain and refresh in a bowl of ice-cold water for a few minutes before draining again.
5. All you need to do now is mix all the salad ingredients together, then toss with the dressing.
PEANUT CHILLI NOODLES
I think I cook this dish more than anything! Just because a dish is quick doesn’t mean no thought goes into it. The ingredients list is a prime example of my style of cooking – lots of stuff from the dry store, then plug in fresh ingredients that you have kicking about. Chuck in any fresh bits you have: courgette, cucumber, mangetout, tofu, you name it!
SERVES 1
PREP TIME 5 mins
COOK TIME 10 mins
INGREDIENTS
100g noodles
METHOD
1. Follow the cooking instructions for the noodles. Sometimes they’re boiled and sometimes they’re just soaked in boiling water or you might not need to cook them if you’re using fresh egg noodles. Once they are cooked, drain and refresh in cold water so you can fry them later.
2. For the sauce, use the 3:3:1:1 ratio (three parts soy, three parts oil, one part sweetness (honey), one part vinegar). You can use tablespoons or pick another measuring vessel. Pop it all in a bowl and whisk together, then TASTE and register the joy of a well-balanced sauce.
3. To the sauce add grated garlic, peanut butter, chilli flakes and whisk. TASTE
4. Now it’s as easy as heating a little oil in a frying pan on a high heat. Slice the red pepper and cut the spring onions into chunks, then toss them into the pan and fry for 1–2 minutes, just until they start to char and blister. Add the noodles and fry for 1–2 minutes before adding the sauce.
5. Scoop it all into a bowl, top with a fried egg and get involved!
WHY IT WORKS
The dressing is a perfect balance of sweet, salty and acid, with extra flavour coming from the peanut butter and garlic. If you like your noodles more saucy, then make double the sauce and add it slowly until you’re happy! Simple!
(200g if using fresh egg noodles)
3 tbsp soy sauce
3 tbsp sesame oil
1 tbsp honey
1 tbsp vinegar
2 garlic cloves
2 tbsp peanut butter
1 tsp chilli flakes
1 red pepper
2 spring onions 1 fried egg
Eat e Food You Buy by Martyn Odell (Penguin, RRP £25.00, HBK) is published on July 16th and can be pre-ordered from all good bookshops and online at www. lagomchef.com
Have you tried the Molesworth Arms recently?
The Molesworth Arms is a beautiful building full of character, traditional features and modern twists, situated in the heart of Wadebridge, making it an ideal place for a visit. Our chefs prepare fresh, seasonal food daily using the finest local ingredients. The fillet steak on a stone is a must, as well as the chefs’ creative specials. We also offer a lighter lunch time menu.
A friendly team awaits to provide excellent service in a friendly, modern and relaxed environment. In addition to the main pub, you can enjoy the Boatyard Bar and Lounge or our sunny patio at the front of the pub in those sunnier days to come!
If great food and drink is your thing, we have what you’re looking for.
If a night away is what you need, we also have 18 beautiful en suite boutique rooms, and a taxi service, so you can make the most of what Wadebridge has to offer.
Set against the sweeping shoreline of Pentewan Sands, Stingi’s Restaurant invites you to experience a unique take on coastal dining with the launch of their new summer fusion menu.
Drawing on influences from across Asia and beyond, each dish blends global influences with the finest Cornish ingredients. Thoughtfully curated to celebrate both seasonality and creativity, experience the pairing of fresh, locally sourced seafood and meat with vibrant flavours from around the world.
SYNTHESIS BY
THE SEA
Head out to Mevagissey Bay to experience global flavours in a vibrant seasonal dining experience.
Highlights from the new menu include a Malaysian Chicken Satay – marinated and skewered chicken thighs roasted over open flames, served with a traditional peanut dipping sauce and a vibrant sambal of scallions, pineapple and mint. For a lighter and spicy dish, sample the Crispy Chilli Beef Salad with tender fillets of aged beef, delicately spiced, fried until crisp and tossed with ribbons of vegetables in a chilli and mirin dressing, finished with roasted garlic and crispy onions. If you love seafood, the Thai Green Seafood Curry is a must –bringing together king prawns, salmon, and hake in a fragrant green curry infused with kaffir lime leaves, lemongrass, and sweet basil, served with jasmine rice and crisp crackers.
Framed by far-reaching coastal views, this popular restaurant provides a relaxed yet refined setting, ideal for lingering lunches or intimate evening meals. Stingi’s is open to all every Thursday, Friday and Saturday from noon, serving lunch between 12pm and 2pm, and dinner from 5pm to 8.30pm.
Planning a special celebration, meeting, or event? The team would be delighted to host you. Their cocktail bar serves as a beautiful function space, complete with sea views and a bespoke set menu tailored to your occasion.
01726 845208
www.stingis.co.uk
Chilli Con Carne with a Cornish twist
A rich, smoky fusion rooted in Cornish and Mexican soil.
Cornish Chillies combines organic cultivation with culinary imagination, producing flavour-rich chilli products that add warmth and depth to every dish. Their Mole Sauce, a nod to Mexico’s storied spice blends, intertwines medium-heat Mexican chillies with dark cocoa to create a sauce that’s both comforting and bold. The connection goes deeper than taste – nineteenth-century Cornish miners once laboured in Mexican silver mines, leaving behind remnants of language, labour and food. This sauce honours that history, uniting two cultures across continents. In the kitchens of Cornwall and beyond, Cornish Chillies provides more than just heat – it delivers flavour steeped in heritage and grown with intention.
07576 252664 www.cornishchillies.com
METHOD
1. Heat the olive oil in a large pan over medium heat. Add the onions and cook until softened. Stir in the garlic and cook for 1 minute.
2. Add the minced beef and cook until browned. If you’re using plant-based mince, follow the packaging instructions for best results.
3. Stir in the red bell pepper, smoked paprika, cumin, and coriander, cooking for another 2 minutes to release the spices’ aromas.
4. Mix in the chopped tomatoes, tomato puree, and Cornish Chillies Mole Sauce. Stir well to combine.
5. Add the kidney beans and stock. Bring the mixture to a simmer, cover and let it cook gently for 25-30 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Remove the lid for the last 5 minutes of cooking to allow the sauce to thicken.
7. Serve hot over rice, with tortilla chips on the side, or enjoy as a hearty filling for jacket potatoes. Garnish with fresh coriander leaves.
INGREDIENTS (SERVES 4 )
500g minced beef or pork (or plant-based mince for a veggie alternative)
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, diced
400g tin of chopped tomatoes
2 tbsp Cornish Chillies Mole Sauce
1 tbsp tomato puree
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
400g tin of kidney beans, drained and rinsed
1 cup of beef or vegetable stock
1 tbsp olive oil
Salt and pepper to taste
Fresh coriander leaves for garnish
For extra avour and heat, try adding a Cornish Chillies Chocolate Habanero to add a lovely depth of avour as well as heat.
Pull up a chair, raise a glass and enjoy the taste of the South West
Fresh local food, great drinks, warm welcomes and authentic pub moments that stay with you long after the last sip. Scan the QR code to find your nearest St Austell Brewery pub.
