Today felt like winter, properly chilly... a sharp intake of breath as I walked outside, dark by five, candles lit, a roaring fire, hunker down to a different tempo. The summers are so very different. It feels like moments ago we were surrounded by half term happiness, running around in shorts and t-shirts, out enjoying the beach and sea. Now the estuary is stripped of the pontoon, just a lonely oyster boat, the ferry, a few fishing boats and odd people around. The light on the water is mesmerising. I love the changes. 

Our next supper club is with Matt Wadsworth. Previously head chef at Four Boys, he is now busy in our prep kitchen baking bread, making pasta and in his spare time foraging and growing his own produce. On the menu Matt is showcasing chanterelles from a nearby woodland, herbs from his own garden, alongside local game and some beautiful plump ducks from Tintagel just up the coast.

Gather with us for an evening of joyous company, delicious wine, and food to celebrate the end of a season. This is a Tuscan inspired feast, prepared by Four Boys chef, Matt Wadsworth.

Join us for a Mexican inspired feast with our good friend Joe and his new private catering brand, Boosa. Joe is celebrating the bold, colorful flavors of Mexico with a Cornish twist. If you are familiar with the area you will also be familiar with his innovative and vibrant style of cooking from his recently closed, but much-loved restaurant, Duchy Grubb. This is one not to miss.