The Breakfast


Our breakfast meats (bacon, chipolata sausages, hog’s pudding, ham) all come from the excellent village butcher. Eggs are from one of three local smallholdings. Smoked salmon and smoked haddock are supplied by a local fishmonger. Janet makes the scones and cakes (for guests who arrive before 5pm who are staying for 3 nights or more), and Michael makes the breads and all the preserves. 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 fresh fruit juices (not from concentrates), cereals, fresh fruit salad and/or fruit compôte (or sometimes a different fruity creation), Greek natural yoghurt, porridge
Full Cornish Breakfast: Grilled locally-cured bacon, a foot-long coiled chipolata sausage, a slice of locally-produced hog’s pudding, half a fresh grilled tomato, freshly pan-fried mushrooms, a ramekin of baked beans, and a fried egg

Smoked salmon and scrambled eggs, on toast with a tiny suggestion of horseradish relish

Crispy bacon with scrambled eggs on toast

2 lightly boiled eggs with toast

Smoked haddock (natural, not dyed) topped with a poached egg, served with half a grilled tomato and mushrooms

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, either verbally by putting a notice on the guests’ landing

Vegetarian Options: Breaded vegetable, mushroom and potato cake

Glamorgan sausages (leek potato and cheddar cheese)

Lincolnshire-style soya sausages

Poached, scrambled, or fried eggs with mushrooms and tomato

Gluten-free guests: We can accommodate gluten-free breakfast requests if we are given notice at the time of booking

Toasted home-made bread – the variety will change – with home-made marmalade and jam, and locally-produced honey. Diabetic jams are available on request

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