Halsetown Inn

“We’re lucky with our locality in the food we source here at Halsetown Inn. We source cider vinegar from a supplier a few hundred yards away, use Trink Dairy, who are just about a quarter of a mile away, and our asparagus is sourced from Splattenridden Farm half a mile away. Our menu focuses heavily on food that celebrates the seasons and the best of our local produce. We recycle everything we can. We return crates, etc. to suppliers, we recycle water from table jugs to water the garden, we recycle metals with a local reclamation company, and we send waste oil to be turned into biodiesel.”

Mussel with hake, smoked bacon, sweetcorn chowder, and toasted St Ives Bakery sourdough; crispy cinnamon potato tacos with sweetcorn and radish salsa, cashew nut and lime “sour cream”, and rocket; and confit Cornish duck leg with squash, parsnip and caramelized onion mash, orange and star anise sauce, and watercress.

The Inn was built by a Victorian philanthropist called James Halse in 1831 and has a cosiness that feels very much of that time, with open fires, an old Cornish range, and walls of deep, deep red. Nestled here with good food and a bottle, one can’t help but reflect on how old Mr. Halse, a great progressive of his age, would have approved of the wonderful environmental example being set here today.