The Greenhouse

The story

The Greenhouse St Keverne, Cornwall: Modern British Dining and Natural Wines

The kitchen and its creators

At The Greenhouse in St Keverne, chefs Leonie Le Faucheur-Woodward and Neil Woodward run a small neighbourhood bistro dedicated to seasonal organic ingredients and modern British cooking. Leonie directs the kitchen, weaving Japanese and Asian influences into regional produce to create dishes that respect local sourcing and explore distinct flavour profiles. Neil supports the service as host and instructor, offering bread cookery classes that highlight the restaurant's commitment to craft and community engagement.

Seasonal plates and seafood

Seafood anchors the menu, featuring highlights like treacle-cured trout cured with nori and tomato ponzu alongside Falmouth Bay scallops roasted on the half-shell with lemon, garlic, and seaweed butter. Heartier mains showcase the British kitchen's versatility, such as butter-roasted monkfish served in a crab velouté with cockles and leeks, or miso-roasted pork belly paired with anise-scented tenderloin. Desserts feature a baba doused in carob liqueur rather than rum, accompanied by poached pear and a traditional clod of clotted cream.

Intimate setting and natural wines

The dining room offers an intimate environment for twenty guests, situated among the cottages of St Keverne where Neil engages diners over conversation about the food. The beverage programme prioritises sustainability with a selection of biodynamic and purely organic natural wines, while locals can enjoy a range of Cornish ales. Guests may also bring their own bottle for a nine-pound corkage fee, ensuring flexibility for those who prefer personal selections.