The Restaurant

We serve award winning food created by head chef Chee Lee, using the very best Cornish produce wherever possible and an extensive wine list is offered to accompany your meal. In fact, more than 85% of the food we use in our kitchens are sourced locally and EVERYTHING, and we mean EVERYTHING, is made from scratch.We source our produce from the finest producers in the area and are proud to list them here.

Candles and low lighting to create just the right ambience along with fresh flowers in tall dramatic vases and elegant glassware. Comfortable high backed chairs helps with the feeling of intimacy and starched table cloths and silver cutlery add to the elegance of the dining room.

A typical SPRING menu

A Typical SUMMER menu

A typical AUTUMN menu

A typical WINTER menu

Our most recent wine list

Boscundle Manor launches The Cornwall Supper Club

Cornwall’s best food and drink is taking centre stage at Boscundle Manor near St Austell later this month, with the launch of the Cornwall Supper Club.

The club, which is holding its first dining event on Tuesday 15 May, will feature a mouth-watering three-course menu of the finest seasonal produce available in the county, and will provide an opportunity for food lovers to come together and share their passion.

“Cornwall boasts an impressive range of speciality food and drink, grown, prepared and cooked in the county,” explained Sharon Parker, from Boscundle Manor. “The Supper Club will highlight the best the county has to offer, inspiring people to look no further than right on their doorstep for first class ingredients and gourmet dishes.”

The club will also feature expert speakers from across the region who will join diners to share their specialist knowledge and expertise.

“We’re delighted to have Catherine Murden from St Austell Brewery at our first meeting,” continued Sharon. “Catherine will reintroduce Gewurztraminer, a fruity and aromatic wine that will work perfectly with the main spicy dish being served.”

The menu at the first meeting will feature locally sourced lamb, slow-cooked in Moroccan spices with apricot, and served with cous cous. Members will dine in the Boscundle Manor conservatory restaurant overlooking the hotel’s gardens.

Future meetings will feature different culinary themes each month, with plans in the pipeline for a fish supper, port and cheese evening, steak and ale night, and of course a Far East meeting, with a meal prepared by Boscundle Manor’s very own Malaysian chef.

“We would love to hear any other ideas for future themes,” said Sharon. “The quality and variety of food produced in Cornwall is unrivalled, and we’re delighted to be able to share that with people who love it as much as we do.”

Supper Club tickets, priced at £25 each, are limited to sixteen and are available online, direct from Boscundle Manor or by calling 01726 813557.

Go find out more about membership of the Cornwall Supper club please email us at membership@cornwallsupperclub.co.uk.

OPENING TIMES

Monday to Saturday 7.00pm to 8.30pm
Sunday CLOSED

Recommended in the

Words of Praise

"I would just like to say how much I and my family enjoyed our dinner on Saturday evening. From the moment we walked into the Manor we were thrilled with the homeliness of the place and the cleanliness. The food was excellent and not one bit of food was returned to the kitchen. The whole evening was most enjoyable. Our special thanks to Ian for his excellent customer service and for making our evening such a special one" - Millie Thornley - Surprise 65th Birthday Party for her husband, January 2009

"Boscundle manor is wonderful we did not stay but went for my birthday and dined at the restaurant which is just divine The atmosphere cuisine are simply first class. St.Austell lacks decent restaurants but Boscundle Manor fortunately is one of the best we have. They make you feel very welcome and if they know it is a special occasion they will go that extra mile. Food is wonderful we started off with delicious canapés followed by are starters of scallops and soup then onto our mains with sea bass and fillet of steak with cleared plates all round I was looking forward to trying a desert but my husband had organized a birthday cake which was made on the premises especially for me couldn’t quite manage a dessert on top if I was giving out Michelin stars I would award it to them. Thank you for a wonderful evening". Benjie, Cornwall, October 2009