Tantalise your taste buds with the new summer menu at The Cormorant Hotel
Written by The Cormorant Hotel
Our award winning Fowey restaurant has launched its summer menu; so get ready for the most succulent dishes you've ever tasted!
Talking to Head Chef Dane Watkins about the new menu, he explained how the food served is freshly sourced from the local area around Fowey and around Cornwall - some even from our own garden!
Our meats, for the Trio of West Country Lamb, Cornish Pork Assiette, and Poach roasted breast of Chicken come from a butchers just two miles from the restaurant. Kittow's Butchers is a family business that rears their own meat on their farm. The food is all seasonal, so the spring and summer menu is the best time of year to get the most delicious local lamb.
Like our meat, the fish we serve on the menu is local to Cornish waters, and we choose the fish based on the season. Coming from the highest quality fishmongers in the South West, all the fish is day caught, as the Wild Black Bream arrives daily from Newlyn, the Cornish Pollock comes in at Padstow and the Plaice comes from water all around Cornwall.
It is not just the fish and meat that is seasonally and locally sourced, as all the veg we use in our dishes comes from organic farms across Cornwall, or even our own back garden. The great team of chefs also go out in the morning to areas around the restaurant, down to the River Fowey and estuary to forage for produce.
Wild garlic is found around Fowey and used in the Wild Garlic and Potato Terrine and the samphire growing around the estuary is vital for the Scallop, Lobster & Crayfish Tortellini starter. All foraged food is washed by the chefs, prepared and served for dinner, just hours after it's been growing in the ground - proving just how fresh the food we serve really is.
Our Fowey restaurant is able to cater to all food preferences and one of our most popular vegetarian dishes, a Baby Cauliflower Cheese Tart, has an award winning Cornish blue cheese as one of its ingredients. We are sure to serve only the best to our patrons.
Even our desserts are seasonal and the summer menu now has the most delicious wild strawberries, grown and picked from The Cormorant Hotel garden. The plants are grown organically, so the small but very tasty strawberries are perfect in our strawberry trifle.
Head Chef Dane said he has much more respect for the food he prepares and cooks as he has seen it grow throughout the year. Knowing exactly where your food comes from just makes it that more delicious!
Our chefs put as much effort into preparing the meals served as they do in sourcing the best food available. Our mouth-watering Cornish Pork Assiette has confit belly pork that goes through two days of preparation.
The Fowey restaurant also has a great selection of wine to choose from that will perfectly complement your meal. The wine has been carefully chosen, and has previously won the Conde Nast Johansens Wine List of the Year for the whole of the UK.
So what are you waiting for? Come have a remarkable evening meal at our two AA rosette restaurant and indulge in the freshly sourced food that has been expertly prepared, cooked perfectly just for you.