The Scarlet

“We pride ourselves on working with the most amazing suppliers the county has to offer and we’re proud of how blessed Cornwall is with innovative, organic, and sustainable growers, fishermen, and farmers. We have a number of Cornish spirits and beers in our bar, our coffee is roasted in Falmouth and some of our tea is grown on the Tregothnan estate in Cornwall. The fish we buy comes in fresh each morning, and the majority of our vegetable and dairy products come from no more than twenty-five miles away. We use small-scale producers, which means that our products change throughout the seasons to showcase this. Mostly these producers are really small and so only work with a few specific restaurants in Cornwall.”

Cornish crab salad on rye toast with pickled peppers and chilli; heritage beetroot salad with pumpkin seeds, honey, and goat’s curd; and braised native beef with heritage carrots, horseradish potato, crispy oyster, and rainbow chard.

The building was designed with sustainability as a priority. There is grey water harvesting, underfloor heating, and no air-conditioning. There is no gas in the kitchen and all the heat from the fridges is cycled on to be used around the hotel. All paper for the menus is recycled, and crockery, cutlery, and glassware is all from within the UK. The natural pool uses no chemicals but you can swim in it thanks to filtration by the reeds around the edges.