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Added extra – recipe of the month as you scroll down after the menus.

Crab cocktail

Sample Menu 1

Crab, grapefruit and celeriac cocktail


Main Course
Breast of duck with black cherry sauce
Served with boiled new and sauté potatoes seasonal vegetables


Tarte au citron with home-made vanilla ice cream
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Sample Menu 2

Sample Menu 3

Six Cornish oysters served with shallot and tarragon dressing


Main Course
Fillet steak with a choice of sauces


Orange panna cotta with lavender syrup
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Recipe of the month – may

Asparagus with hollandaise sauce

Many is a wonderful month for asparagus in the UK, and I thnk, just lightly boiled (or steaned) with the rich buttery hollandaise is the best way to eat it – nice and simple!


A bunch of asparagus (or however much you want – as a starter, a bunch will normally do 2 to 4 people)

2 egg yolks

100g butter

1 tablespoon lemon juice

1 teaspoon Dijon mustard (optional)


Start by preparing the asparagus – you want to get rid of the woody part of the stem.  Do this by starting at the bottom, gently bend it and move up the spear until it snaps – this is the point at which it has stopped being too tough to eat as a spear.  I keep the woody part for making stock or soup.

Then make your hollandaise.  Separate the eggs by cracking with a blunt side of a knife and pass the yolk between the eggshell halves, letting the white fall into one bowl below. Place the yolks into a separate bowl.  (you can save the whites for making meringues or a very healthy omlette!)

Melt 100g of (unsalted) butter in a small pan (preferably one with a spout) or in a jug in the microwave – If your pan doesn’t have a spout then transfer the melted butter to a jug.

Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice (or white wine vinegar if you don’t want it too lemony) and 1 teaspoon of mustard (optional too). Whisk together well.

Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.

Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!

Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar or lemon juice if needed.  Season to taste.

As soon as you have made the hollandaise pop your asparagus into some boiling, salted water – depending on thickness, I think between one and two minutes is best, so it still has a little crunch and keeps its lively green colour.

Place the cooked asparagus on a plate, and spoon over the sauce – add a little black pepper to taste – heaven!


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