Our restaurant is in one of the top food destinations in the UK and we are extremely fortunate to have some of the best produce available, right on our doorstep. Having this bountiful larder on our doorstep enables us to adopt a truly sustainable approach to fine dining.
Our fish, shellfish and seafood couldn’t be fresher. We source it from our local fishermen direct from their daily trips. Our succulent local meat and game is also sourced as locally as possible from nearby farmers and local suppliers. The majority of our dairy products are supplied from a farm in the Lizard, and our cheeses are obtained from local artisan producers. The vegetables we use are grown all around Cornwall and seasonal ingredients like samphire are foraged by our chefs. We are also extremely lucky to have a number of award winning and globally recognised beer, cider, wine and spirit producers based in Cornwall, many of these wonderful drinks are stocked in the Hotel bar and restaurant.
These incredible ingredients, paired with the vast experience of our chefs in the kitchen, enables us to offer you the best of Cornish produce, served in a beautiful and dramatic setting, overlooking the bay.
We are very proud and excited to announce that, as of early February, Kevin Viner will be joining us to lead the kitchen at the Housel Bay Hotel. Kevin earned Cornwall’s very first Michelin star at his restaurant, Pennypots, just outside of Truro. Whilst at Pennypots, Kevin also became the UK National Craft Guild Chef of the Year, as well as being nominated by the AA as one of the top 10 chefs in the UK. Kevin is currently working with, and mentoring our team in the Kitchen in preparation for February.
A note from Kevin;
“I am so excited to be coming to the Housel Bay Hotel and to be working with long-time friends and owners, Alfred and Iona, who were also regular customers at Pennypots restaurant. The Housel Bay is the most southerly Hotel and Restaurant in mainland Britain and sits in an incredible setting with the Lizard lighthouse just across from it on the cliffs edge, the views are truly breath-taking. I am looking forward to complimenting the Hotel with the best of British and Cornish food and great service. With such wonderful ingredients to work with, this is going to be an absolute joy for me and my team in the restaurant.”