The story
The Pig at Harlyn Bay occupies a fifteenth century building overlooking the coast near Newquay. This modern British restaurant embraces a rustic and relaxed philosophy throughout its scattered dining rooms. An open fireplace anchors the reception lounge, creating a homely space where visitors unwind before dinner. You will walk past resident chickens and pigs while crossing the gravel courtyard.
The open kitchen allows diners to watch the daily preparations unfold without barriers. This straightforward cooking style earned the establishment a recent Good Food Guide recognition. Modern British dining here prioritises produce grown on the estate or gathered within a 25-mile radius. Knowledgeable servers explain how seasonal shifts dictate the daily menu selections.
Chilled beetroot soup arrives dressed with a generous dollop of horseradish cream. Pan fried red mullet rests beside a sweet onion purée and crispy coppa from the estate pigs. Cornish new potatoes carry wild garlic salt before meeting simply buttered garden greens. A foraged elderflower jelly paired with Bacchus sorbet closes the meal on a light note.
Recognition
Details
History
2 Rosette Award for Culinary Excellence
This addition to the Pig Hotel collection is an imposing 15th-century building overlooking the waters of Harlyn Bay near Padstow. 'Rustic and relaxed' is an apt description. On arrival, you’ll pass the resident pigs and chickens, while inside all is 'fashionably shabby'. Reception has an open fire and forms part of the surrounding lounge area, a homely spot for chilling out. The open kitchen chimes perfectly with the rustic feel of the restaurant, which is spread across several rooms, creating an intimate setting. Most produce is sourced from within a 25-mile radius, some is home-grown, and the results could be summed up as follows: 'simple cooking, simple local ingredients, no fuss, great staff'. Our visit took in a 'very refreshing' chilled beetroot soup given heft with a dollop of horseradish cream followed by red mullet served with a sweet onion purée and crispy, salty ‘Mr Bartlett’s’ coppa, plus sides of Cornish new potatoes with wild-garlic salt and buttered garden greens. After that, a foraged elderflower jelly teamed with a Bacchus sorbet providing a light finish. British wines are championed on a list that opens at £33. In season, there's a popular lobster shed across the driveway in front of the hotel; here, visitors can tuck into flame-grilled steaks and seafood after a day at the beach.
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