You will probably feel as if you have taken a step back in time, the restaurant has been tastefully converted from 15th Century mill cottages.

Your chef, Margaret Wilson will prepare and cook your food using only fresh, quality, local produce. Fresh fish is  delivered daily and many herbs are fresh from our own country garden.

There are no short cuts. Everything is made in the kitchen  including bread, sorbet, ice cream and truffles.

A selection from Margaret's Signature Dishes

Starters

• Chicken Liver Crepe's  - £5.25
  (sauteed fresh chicken livers with a brandy and cream sauce)
• Cornish Mushrooms filled with Local Crab and cream cheese  - £6.75
  (served with garlic butter)

All our starters are served with warm freshly made bread rolls.

Main Course

• Cornish Pork Tenderloin  - £13.50
  (cooked with brandy crushed green peppercorns and finished with cream)
• A selection of Monk Fish, Scallops and King Prawns  - £21.50
  (cooked in white wine, finished in a Tarragon, Saffron and cream sauce served in a choux bun)

We only use local fresh meat, fish and vegetables. Main courses are served with vegetables, potatoes and home grown herbs.

Desserts

• A Warm Chocolate fondant Pudding - £5.50
  (served with a warm chocolate fudge sauce)
• Ginger Creme Brulle - £6.50
  (served with fresh pineapple and a citrus sauce)

Anyone who has an allergy, intolerance or special dietary requirements can be catered for with prior notice. Vegetarian dishes are always available.

Margaret has 35 years experience as a chef and has written three cook books.

After your meal, we invite you to return to the lounge beside our open fire to enjoy a drink or after-dinner liqueur. You may also like to sample  one of our many malt whiskys.