The Breakfast



Our breakfast meats (bacon, chipolata sausages, hog’s pudding, ham, and gluten-free sausages) all come from the excellent village butcher. Eggs usually come from a smallholding a few yards away. Smoked salmon and smoked haddock are supplied by a local fishmonger. Janet makes the scones and cakes (for arrivals before 5pm), and Michael makes the breads and some preserves, the rest being made by a local lady. Other ingredients are locally sourced when the season allows.


Served between 8.30am and 9.30am in our Dining Room, looking out to the Atlantic Ocean
A typical day’s breakfast menu (items may vary according to the inspiration of the moment):

Choice of fruit juice, cereals, fresh fruit salad and/or fruit compôte (or sometimes a different fruity creation), Greek natural yoghurt, porridge (traditional or with syrup)
Full Cornish Breakfast: Grilled locally-cured bacon, 2 grilled locally-produced chipolata sausages (or a foot-long Catherine-wheel chipolata, whichever we have), a slice of locally-produced hog’s pudding, half a fresh grilled tomato, freshly pan-fried mushrooms, a small ramekin of baked beans, and a fried egg

Smoked salmon and scrambled eggs, on toast with a light smear of horseradish relish

Crispy bacon with scrambled eggs on toast

2 lightly boiled eggs with toast

Smoked haddock topped with a poached egg, served with half a grilled tomato and mushrooms (please order haddock the evening before)

Locally-cooked ham with a fried or poached egg

Specials – From time to time we have an additional special main-course breakfast dish. There is no regular pattern to this, as we are totally in the hands of the chef (Michael). We will tell you about ‘specials’, and whether you need to tell us the evening before, by putting a notice on the guests’ landing table

Vegetarian Options: Poached, scrambled, or fried eggs with *vegetarian sausage, mushrooms, tomatoes and *Quorn ‘bacon’ rashers (Please order *vegetarian items the evening before unless we already know)

Gluten-free guests: We can accommodate gluten-free breakfast requests if we are given notice at the time of booking; our GF sausages are made by the village butcher

Toasted home-made bread – the variety will change – with locally-produced marmalade, jam amd honey, or home-made once we get around to it. Diabetic jams are available on request

Cafetière of fresh coffee, or fresh high-grown Kenyan tea (alternative infusions are available in the presentation box in the Dining Room)